Ghee Roast Chicken is one of my favorite. Spicy and rich semi dry chicken pan roasted is an all time favorite during the meet ups. Sharing this recipe and hitting the 250th mark of recipe on my blog.
Chicken legs and breast cut into medium pieces 1kg, ginger garlic paste 2 tabsp. whole garam masala (cloves, cinnamon, fennel seeds, pepper, cardamom, star anise and mace 2/3 each ) fried onions 1cup, dry coconut 1/2cup, bay leaves 2/3. Dried red chilli 2/3. Ghee 5/6 tabsp, salt to taste. Turmeric 1tsp, coriander cumin powder 2tsp, chat masala 1tsp, jaggery or palm sugar 1tabsp, red chilli powder 2/3 tsp. Oil 2tabsp. Curry leaves and coriander leaves for garnish.
Heat oil in a wok tamper it with whole garam masala, coconut and half cup fried onions. Roast till brown and after it cools grind it into paste.
Heat ghee in a heavy bottom pan and tamper it with bay leaves and chillies. Add chicken on high flame and roast it till golden. Add the masala paste, ginger garlic paste, dry spices – turmeric, chilli powder, coriander cumin powder and fried onions. Blend in with the chicken. Add a cup of water. Season it with salt and palm sugar. Cover it and lower the heat. Cook till it becomes tender. If watery turn the heat high and let it dry. Garnish with chat masala, fried curry leaves and chopped coriander leaves. Serve hot.
Kheema pao is not just a meal but is one of the most satisfying experience. (दिल का पेट भर जाता है।) Can be enjoyed as breakfast, lunch or dinner. It can be mutton or chicken, both has it’s unique taste. So, here is my take on Kheema. I have used chicken mince, one can try the same recipe with mutton or beef.
Chicken mince (kheema) 500 grms, onions 4 medium finely chopped, green chillies 4/5 chopped, ginger garlic paste 1tabsp, tomatoes chopped 2, turmeric powder 1tsp, coriander cumin powder 2tsp, red chilli powder 2/3 tsp, red masala 3/4 tsp (or garam masala 2tsp, chat masala 1tsp), mint leaves handful, coriander leaves chopped handful, salt to taste, oil 3/4 tabsp, fried onions for garnish. Butter 2tabsp.
Heat oil in a pan and sauté onions till golden brown, add tomatoes and fry till it leaves oil, add the dry spices (turmeric, red masala, chilli and coriander cumin powder). Add chillies and ginger garlic paste. Stir fry for a min and add the mince. (If chicken it takes 15/20 mins to cook if mutton, it takes 30/40 mins) stir fry on high flame, season it with salt. Gradually add water a cup or two of warm water ( consistency depending on how you prefer, I prefer dry so add only 1 – 11/2 cups of water).
Bring it to a boil and add mint and coriander leaves. Keep the lid on and lower the heat and allow it to slow cook. After it is cooked keep the heat high and dry out the curry a little. Garnish it with more coriander, mint leaves, butter and fried onions. Serve it with Pao.
( I smoke the kheema with a piece of lit coal for extra flavour)
Bhuna Gosht /Mutton Bhuna is another Arabic delicacy adopted by us. Mutton is roasted first and then is slow cooked in whole spices and my twist to this dish is I use chilli paste to enhance the flavour. Mutton when slow cooked leaves an aromatic flavour and extremely juicy meat that makes you crave for more.😄
Mutton 1kg, dried chilli 200 grams (soaked in warm water for an hour), coarsely grounded a table spoon of each- ginger , garlic, coriander, cumin. Whole garam masala – 5 green cardamom, 2 masala elachi (big cardamom), 1 small piece of cinnamon, 2 mace, 4/5 cloves and pepper and 2/3 bay leaves. Turmeric powder 1 tsp. Poppy and sesame seeds 1tsp grinded into a paste. Curds 2tabsp. Fried onions 1 cup. Oil /Ghee 4/5 tabsp. Salt to taste and chopped Coriander for garnishment.
Soak the chillis in warm water for an hour and then drain the water and grind the chillis into a paste. Heat oil or ghee in a heavy bottom pan and tamper it with the whole garam masala. Add the mutton and roast it on high flame till it turns slightly brown. This is the Bhuna process. Now add the fried onions and the coarsely grounded paste of ginger garlic and coriander cumin. Add the chilli paste. Now add the turmeric and the Poppy sesame seeds paste. Continue roasted the meat in the spices. Add curd and season it with salt. Now add 2/3 cups of water and let it slow cook for an hour till the meat is tender and succulent. If the curry too runny let it dry on high flame for a couple of minutes. Garnish with coriander leaves. Serve hot with roti or bhakri.
Shakshuka is an exclamatory delicacy. Poached velvelty eggs sink in the rich tomato sauce. An Arabic staple dish traditionally served in cast iron pan or Tajine with bread. (Ideal accompanied by while wine.) A powerpacked breakkie or even an early dinner….here is my take on Shakshuka!
Onion 1 medium chopped, Tomatoes 2 chopped, Capsicum 1chopped, Parsley 1 tabsp, Olives 5-6 diced, Garlic 2cloves finely chopped, Salt, Pepper, Oregano and chiliflakes 1/2 tsp each. Tomato ketchup 4/5 tabsp, Sun-dried Tomatoes 5/6, Mozerella cheese 2 tabsp, Feta Cheese crumbled as desired, Olive oil 2tabsp, Plum relish 1tabsp, Chicken stock 1 cup and Eggs 2.
Heat oil in a pan saute garlic, onions, tomatoes, Capsicum. Stirfry for a couple of minutes. Add the ketchup, Plum relish and keep stirring. Now add chicken stock and seasoning. Add diced Olives and Sun-dried Tomatoes give it a good stir. Add cubed feta and drizzle Mozerella all over. Let the mixture blend into a thick rich sauce. Once the sauce is ready slowly slide in eggs and garnish with Parsley. Cover and lower the heat. Let the eggs poach in the tomato sauce.
(Another option is transfer the sauce into an iron cast pan or Tajine, slide the eggs into the sauce and in a preheated iver bake it for 10/15 mins at 220°)
Serve hot with Focaccia or any loaf of bread.