DUM KA MURGH & AWARD

A famous delightful chicken preparation from Hydearabadi cuisine, a royal dish indeed, rich in lots of dry spices, fresh cream, saffron and almonds. A real mouthwatering chicken dish, if you try once, this lipsmacking taste will be with you forever. I didn't make it too hot, if you like more spicy, add more green chillies in it. The gravy of this chicken is absolutely yummilicious and fingerlicking good.

INGREDIENTS:
1 kg Chicken With Bones, cut in medium sized pieces
3 tbsps Ginger Paste
3 tbsps Garlic Paste
2 tbsps Green Chilli Paste
1 tsp Freshly pounded Black Pepper powder
25 nos Almonds
300 gm Onions
3 tbsps Oil
3 tbsps Clarified Butter (ghee)
200 gm Sour Curd (plain yogurt)
2 Bay Leaves
1&1/2 tsps Cumin powder
1&1/2 tbsps Coriander powder
2 Strands of Mace
3 nos Green Cardamoms
3 nos Black Cardamoms
1/2" Cinnamon
1/2 Cup Fresh Cream
Few Strands of Saffron
Salt to taste

METHOD:

Clean and wash the chicken nicely. Drain water completely. Marinate chicken with sour curd/yogurt, ginger-garlic paste, green chilli paste and salt.

Mix thoroughly. Keep marination in refrigerator for overnight (or atleast 2 hours).

Soak almond in warm water for 30 minutes.

Remove peels of almonds.

Ground almonds with little water to make a coarse paste. Keep it aside.

Dry roast black cardamoms, green cardamoms, mace and cinnamons. Pound altogether. Set it aside.

Cut onions in slices. Deep fry it till it turns brown. Drain oil, remove onions from pan by using a slotted spoon.

Now grind fried onions and keep it aside.

Heat oil and clarified butter in a wok. Add bay leaves in it. Saute for few seconds. Now add marinated chicken directly in it.

Saute chicken nicely. Water comes out and it starts to boil after few minutes. Cover and cook 10 minutes on medium heat. Add cumin powder, coriander powder, black pepper powder, onion paste in it. Fold well.

Add pounded almond and 3/4 cup warm water in it. Mix nicely.

Cover and cook 15-20 minutes on low heat like the dum process. Open lid now, add few strands of saffron, pounded dry spices and fresh cream. Fold well. Remove from heat now. May garnish with few chopped almonds on the top.

Serve immediately. Relish it with any Indian flat bread or any rice dish, its really scrumptious!!!

Now it is Award Time!!!

Hi Friends,

I am really very happy to recieve this lovely award within the same week from four of my co-blogger friends. Tons of thanks to Meena Selvakumaran from 'Encourage Spice', Rita Bose from 'Letz Get Cookin’, Rani from 'rani’s gourmet' and Nithya Naveen from Nithya’s Nalabagam. They all have very lovely spaces with delicious recipes. Friends please do visit their spaces for searching yummy dishes.

once again......

I want to share this award with all of my co-blogger friends, readers and visitors. So friends, Cheers!
Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

HOMELY FOOD EVENT / GIVEWAY

Hi Friends,

One of my friend - philosopher - guide Meena Bhatia has announced an Event and Giveaway with tried out her recipes event on her 2nd blog anniversary. She has a lovely food blog named Homely Food with lots of delicious vegetarian recipes.

 

So friends, don't miss her recipes to try out and win the giveaway. If you are really interested to participate just CLICK HERE for more details.
 

EGG CHOWMEIN

My mom usually made this with full of veggies or veg-egg mixed chowmein for my lunch box in  my school & college days. Since those days till today it is my favourite dish. Once in a week I made this egg chowmein for my family. Its really easy and helps you to clear your refrigerator of all kinds of leftovers. Cooking and eating this delicious chowmein again is trully nostalgic. I have used veggies had in hand, may use any veggies of your choice. Just stir fried all the veggies and added chowmein flavored with different sauces. Don't over cook veggies. Veggies should not be soft and mushy, it should be crunchy. So here is my adorable egg chowmein:

INGREDIENTS:
200 gm Egg Noodles
2 Eggs
2 Cloves of Garlic (chopped)
1 Medium Carrot
1 Red Bell Pepper / Capsicum
1 Large Onion
2 tbsps Sesame Oil
2 tbsps White Oil
1&1/2 tbsps Soya Sauce
2 tsp While Vinegar
2 tbsps Tomato Chilli Sauce
MSG as per taste (Ajinomoto)

METHOD:

Boil 4 cups of water. Add salt and 1/2 tbsp white oil in it.

Add egg noodles in this warm water.

Leave it for 5 minutes and drain it.

Leave it for drying. Add remaining 1/2 tbsp white oil and grease it, so that it will not becoming sticky.

Beat the eggs.  Heat 1 tbsp white oil in a pan and cook egg till it gets scrambled.

Heat 2 tbsps sesame oil for 2 minutes in a pan or wok. Add chopped garlic and then onions in it. Fry for 2 minutes on high heat. Add carrot and bell pepper now and fry for another 2 minutes minutes on medium heat.

Add noodles. Fold well. 

Mix scrambled eggs with it.

Pour soya sauce, tomato chilli sauce, vinegar and ajinomoto with it. Fold nicely.

Keep stirring for another 2 minutes. Remove from heat now.

Serve immediately with any soup or chinese gravy dish.

 

TRI FRUITS SALAD

 

Here, 'Tri Fruits' means Watermelon, Apple and Grapes. Fresh fruits are nutritious and very colourful too. I given a creative twist in regular fruits salad. Very yummy and healthy, kids love it too. Didn't use any dairy sauce or dressing in it. Sprinkled grated cheese on the top with chaat masala, which enhanced the taste as well as flavour. I used tropical and seasonal fruits to lighten up our brunch. We enjoyed and relished this salad on these hot days. It is super easy to make, a great dish to bring to a potluck or family party. It looks just as good as it tastes.

INGREDIENTS:
1/4 th Of A Whole Watermelon
1 Apple
3/4 Cup Green Grapes
8-10 Black Grapes
10 gm Cheese (grated)
1/8 tsp Fresh Black Pepper Powder
1/8 tsp Chaat Masala

METHOD:
Cut watermelon into cubes. Remove seeds from those cubes.

Cut apple in medium sized cubes.

In a serving plate, arrange watermelon cubes, apple cubes, green grapes, black grapes.

Sprinkle black pepper powder, chaat masala and grated cheese on the top. Refrigerate for 1-2 hours.

Serve chilled.

Sending to: 'Viji's Show your style series - Watermelon or Pineapple'

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Nayna's Event: Let's Cook for Kids

Sending to: Sizzling Tastebud's "Summer Splash"

CITRUS WATERMELON GRANITA

Citrus Watermelon Granita is a flavorsome granita with full of vitamin C. This semi-frozen dessert is very refreshing for Summer days. Serve this dessert in chilled glass to prevent the granita from melting too quickly, while it's served. A classic Italian dish mandarin orange granita here mix-matched with simple Asian ingredients, watermelon and fresh lemon (citric acid). My first encounter with granita and this was something truely amazing!!!

INGREDIENTS:
4 Cups Watermelon Cubes (seedless)
2 Oranges
1/2 Cup Sugar
2 Small Lemons
3/4 tsp Lemon Zest

METHOD:

Blend and prepare juice of 2 oranges. In a sauce pan, heat orange juice with sugar, boil till sugar fully dissolve in it. Switch off the heat and set aside to cool.

Take out the juice from 2 lemons. Keep it aside.

Now pour orange juice in a air tight container.

Puree of watermelon chunks in a blender until smooth.

Pour watermelon puree on the top of orange juice.

Add lemon juice and lemon zest.

Mix nicely.

Cover with the lid and close the container. Refrigerate for 2 hours for the first step.

Gently scrape the mixture with a fork to break up the ice crystals and keep it light and fluffy.

Close the lid again and refrigerate for another 2-3 hours.

Scrape the granita into chilled elegant glasses and decorate it as you wish.

Serve immediately.
Serves: 4

NOTE: Taste your watermelon and orange juice first. It will tell you, how much sugar is to be added in it. The fork helps to create ice crystals with slushy consistency.
 
Sending to: 'Viji's Show your style series - Watermelon or Pineapple'

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Nayna's Event: Let's Cook for Kids

Sending to: Sizzling Tastebud's "Summer Splash"