Wednesday, 17 September 2014

Murgh Saagwala

Chicken cooked with spinach puree and aromatic spices.
Chicken and spinach- what a splendid combination it is! This is a simple recipe which will just elevate  your spread to an imperial one. Try it to believe it.  Here is how I have made which may be a little different than the one you might be aware of or had read.

1 kg, chicken with bones, cut in 8 pieces
250 gms, spinach leaves, blanched and coarsely pureed

For marination:
250 gms, thick yoghurt, whisked well
1 tsp, garlic paste
1 tsp, ginger paste
½ tsp, green chili paste (you may add more if preferred)
2 nos, onions (medium), ground to paste

For gravy:-
1 nos, bay leaf
8-10 nos, black pepper corn
1 tsp, cumin seeds
4-5 nos, cloves
4-5 nos, green cardamom
1 inch cinnamon stick
2 nos, medium tomatoes, finely chopped
1 tsp, red chili powder
½ tsp, turmeric powder
1 tsp, cumin powder
½ tsp, garam masala powder
3 tbsp, golden fried onions, crushed
3 tbsp, tomato puree
1 tbsp, ginger juliennes
1 tsp, lemon juice
Salt as per taste
3 tbsp, oil
2 tbsp, butter

For garnish:
Fried onions, ginger juliennes and coriander leaves

For marination:
Marinate the chicken pieces with all the ingredients mentioned under marination. Cover and refrigerate for an hour.

For gravy:
In a heavy bottom pan, heat an oil and butter together. Add bay leaf, cumin seeds, cloves, green cardamom, cinnamon, black peppercorn. Allow them to crackle

Add marinated chicken and sauté on high heat for 2 minutes. Stir in between

Add chopped tomatoes and sauté for another minute on high heat

Add red chili powder, turmeric, cumin powder, coriander powder, tomato puree, ginger juliennes and mix well. Add little water (if required), cover and simmer till chicken is 95% done

Add pureed spinach, garam masala powder, crushed golden fried onions and mix well. Adjust the consistency of the gravy as per requirement, cook on medium heat for another 3-4 minutes or till done

Dish out, garnish with ginger juliennes, coriander leaves, lemon juice and fried onions

Enjoy them hot with lachcha paratha/nan/phulka or puloa/rice of your choice.

Wednesday, 10 September 2014

Kesar Lachcha Rabdi

Thickened milk flavored with rose and saffron.
 Rabdi is one of the famous Indian dessert with a north Indian origin. I had been visiting my home place of Uttar Pradesh where I had tasted the best of the Rabdi of my life. I had always wanted to try it out myself and here I am with a successful attempt. It is called Lachchedar/lachcha Rabdi as the Malai(Cream) gets collected at the sides of the pan while heating the milk. This collected cream forms a thick Lachcha which is then again mixed back in the milk to give the required thickness to the milk. I have added dried edible rose petals as I personally love the essence and aroma of the dried/fresh organic (desi) rose. This is totally optional, if you prefer you can skip it, but I would suggest you to add it and enjoy the lachchedar rabdi flavored with rose and saffron, it’s heavenly!!

1.5 litre, full fat fresh milk
 4 tbsp, sugar, (may vary according to sweetness you prefer
2 tbsp, edible dried rose petals, crushed roughly
Few strands of saffron  

For Garnish
Slivered almonds and pistachios
Few edible rose petals and saffron strands

In a wide heavy bottom pan or kadhai, boil the milk

When milk starts boiling, simmer it on low flame

Layer of malai (cream) will form on the top, with the help of the spatula keep collecting the malai on the sides of the pan

Stir the milk in between to avoid the burning

Repeat this process till the milk is reduced to 1/3, this will take approx 3-4 hours

Scrape the collected malai from the sides, add in the milk, also add sugar, saffron and rose petals at this stage

Let it simmer for another 10-15 minutes on low flame

Take it off the stove, cool it

Garnish with rose petals, saffron, slivered almonds and pistachios

Refrigerate for few hours before serving

NOTE: You can also simmer milk on medium flame to reduce time, but be careful, as it will spill or may get burnt from the bottom

Friday, 5 September 2014

Karahi/ Kadhai Chicken

Karahi/kadhai chicken is one of the most popular dish from Pakistan. A quick fix dish ready under 30 minutes to treat yourself and your family. As this can also be made in non-stick deep bottom pan, I always prefer to make it in Iron Kadhai/karahi. Need not to worry about what to cook for guest arriving in sudden, try and treat it for yourself and your guests with this delightful Karahi chicken. Here is how I have done it..

700 gms, chicken, boneless, cut in medium stripes
400 gms, ripened tomatoes, chopped (can also be pulsed in a chopper)
1½ tbsp, ginger juliennes
2-3nos, green chillies, slit
1½ tbsp, karahi/kadhai masala( I used my homemade one, find the link here)
½ tsp, black peppercorns
½ tsp, cumin seeds
1 tsp, cumin powder
1 nos, capsicum, large, cut in juliennes(optional)
Juice of half lemon
Salt as per taste
4 tbsp, oil
Ginger juliennes and green coriander leaves for garnish.


In a Karahi/deep bottom pan, heat oil. Add cumin seeds, black peppercorns and allow them to crackle.

Add chicken stripes sauté on high heat for a minute. Add tomatoes and sauté on high heat for another minute

Add cumin powder, karahi masala, ginger juliennes salt, mix and cook for 4-5 minutes or just till chicken is tender. Do not cook on very low flame. Keep an eye and stir in between to avoid burning.

Add capsicum juliennes, green chillies, lemon juice, toss and cook uncovered for a minute.

Dish out, garnish it with ginger juliennes and coriander leaves

Serve hot with nan/phulka/laccha paratha or pulao of your choice

This karahi chicken can  be made using chicken with bones cut in small to medium pieces. Avoid using very large chicken cuts
Although Karahi chicken does not have too much of gravy, but If you prefer little gravy, adjust the consistency as per requirement.
This Karahi chicken tastes best when cooked in iron karahi.

Sunday, 31 August 2014

Cheesy Herbed Scrambled eggs

Looking out for how to make perfect scrambled eggs? You are just looking at the right page and can glare at the scrumptious Cheesy Herbed Scrambled eggs which I had made.  It is so rich and creamy that it just melts in mouth and you bet it to be a perfect quickie for the breakfast/brunch. Here is how you do it…

6 nos, eggs
4 tbsp, cream( I have used Amul)
½ tsp, salt
¼ tsp, black pepper powder
4 tbsp, cheddar cheese, grated
½ tsp, chilli flakes
2 tbsp, butter
For sprinkling- Chives/parsley/basil/oregano or any herb of your choice
For garnish- grated cheese, cilantro, red chili flakes

In a bowl, whisk together eggs, salt, black pepper, chili flakes, cream till light and foamy

Heat the butter in 12 inch non-stick pan/skillet. When butter starts bubbling (approx. after a minute), pour beaten egg mixture in the middle, this will push the butter towards the edges of the pan (where it’s required)

Gently and slowly, stir with a spatula (silicon/rubber). When eggs starts curdling, immediately lower the flame. 

Add grated cheese and gently fold the curdled eggs with spatula. Keep folding and cook just till egg gets folded well and remain in no liquidous form (do not overcook at this stage). Immediately take it off the heat and transfer on the serving plate.

Sprinkle herbs, cheese and red chili flakes. Serve hot with baguette slices/toasted bread.

NOTE :- To retain the perfect creaminess of Scrambled eggs, you need to immediately transfer it to the serving plate as soon as its just perfectly cooked as the scrambled eggs tends to cook further if left in the pan.
If you prefer to make it plain just skip cheese and herbs, proceed with rest of the steps.