Hi...everyone :) Welcome to my new blog dedicated to cooking. I LOVE IT. Till now I have not tried something too challenging. Neither I am a genius. But yes,like any young girl, I try to do the cooking with a bit of twist. I try to do these stuffs with the easily available ingredients and try to find the easiest way of cooking mouth-watering dishes ;) In my style :)
You know, that day I saw a recipe on TV. Mutton Beliram. And on net-surfing found different variety of Beliram. Also found that the Beliram thing DOES NOT go with chicken. I was upset :(
My father is a 62 and he doesn't like mutton. Neither he likes too much oil of spices. And I wanted to pamper his taste-buds with his favorite chicken with a brand new yet a simple recipe. So what to do?
Took the plunge and it was really worth the effort.
Ingredients: (serves one)
Boneless chicken- 200 grms (don't hesitate to go with bone-chicken)
Yogurt- 100 grms
Finely chopped 1 big onion
Turmeric powder- 2 pinches
Red chili powder- 1 heaped tablespoon
Dhaniya (Coriander) Powder- 1 tablespoon (the flavor of dhaniya will be strong in this dish)
Cumin powder- Half tablespoon (I prefer a slight flavor of this thing)
Ginger-garlic paste-1 tablespoon
Ghee-1 tablespoon
Salt- it's up to your taste ;)
THAT'S IT ! Its all in your kitchen, isn't it?
Now let's start.
Whisk the yogurt till its smooth and creamy. When the yogurt was creamy, I almost was mistaken for the real cream indeed :)
Wash the chicken and marinate it with all the ingredients. Yes. All of it.
For the utensil, I preferred the kadai itself. Why? Well, you will get it soon :)
Now there's a mind-blowing fragrance which will make you want to grab it at the very moment.
Keep the whole thing aside for at least half-an hour.
After half-an hour you will see the mixture releasing water. That's what we are looking for! The chicken is already tender.
Now, as I chose the kadai earlier for marinating, I didn't have to take a new utensil and didn't have to lose a slightest portion of the dangerously delicious spice in the process of transfering the thing to kadai. I would rather call virgin spices because no oil till now.
Place the kadai on a low-flame gas. Place a tight lead, ALONG WITH THE RELEASED WATER.
That's it.
Take off the lead after every 3 mins. Cook for 15 mins max. Serve hot with nun or hot rice.
I didn't use any green or red chili. Neither used tomato. It is not recommended.
But see, it's all about daring and innovation in the traditional approaches :)
You know, that day I saw a recipe on TV. Mutton Beliram. And on net-surfing found different variety of Beliram. Also found that the Beliram thing DOES NOT go with chicken. I was upset :(
My father is a 62 and he doesn't like mutton. Neither he likes too much oil of spices. And I wanted to pamper his taste-buds with his favorite chicken with a brand new yet a simple recipe. So what to do?
Took the plunge and it was really worth the effort.
Ingredients: (serves one)
Boneless chicken- 200 grms (don't hesitate to go with bone-chicken)
Yogurt- 100 grms
Finely chopped 1 big onion
Turmeric powder- 2 pinches
Red chili powder- 1 heaped tablespoon
Dhaniya (Coriander) Powder- 1 tablespoon (the flavor of dhaniya will be strong in this dish)
Cumin powder- Half tablespoon (I prefer a slight flavor of this thing)
Ginger-garlic paste-1 tablespoon
Ghee-1 tablespoon
Salt- it's up to your taste ;)
THAT'S IT ! Its all in your kitchen, isn't it?
Now let's start.
Whisk the yogurt till its smooth and creamy. When the yogurt was creamy, I almost was mistaken for the real cream indeed :)
Wash the chicken and marinate it with all the ingredients. Yes. All of it.
For the utensil, I preferred the kadai itself. Why? Well, you will get it soon :)
Now there's a mind-blowing fragrance which will make you want to grab it at the very moment.
Keep the whole thing aside for at least half-an hour.
After half-an hour you will see the mixture releasing water. That's what we are looking for! The chicken is already tender.
Now, as I chose the kadai earlier for marinating, I didn't have to take a new utensil and didn't have to lose a slightest portion of the dangerously delicious spice in the process of transfering the thing to kadai. I would rather call virgin spices because no oil till now.
Place the kadai on a low-flame gas. Place a tight lead, ALONG WITH THE RELEASED WATER.
That's it.
Take off the lead after every 3 mins. Cook for 15 mins max. Serve hot with nun or hot rice.
I didn't use any green or red chili. Neither used tomato. It is not recommended.
But see, it's all about daring and innovation in the traditional approaches :)
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