amiya namak ke sath (my entry for click au naturel)

after seeing so many bright and colourful pics for the event au naturel..i was totally confused what to click,,i even thought that maybe for this event i wont send any entry...then i saw raw green mango in my refrigerator,..and i was flooded with childhood memories of my school days...i remember in those days...god i am,..that old that i have to use the term those old days,...anyways thats totally different thing lets not drift away...in those days an old lady used to sit near the school gate with basket full of raw green mangoes,tamarind and amla,...she used to give a piece for 25paise on a crumpled piece of newspaper with salt and redchilli and there used to be queue for the mangoes,..even i used to stand in the queue with my friends,..and on the way back home in ricksaw used to relish the taste...really miss those carefree days now,..
so for this event i thought why not capture this sweet memory..i dont know how goodmy pic is but it sure made me nostalgic,...and after clicking the pic,...i enjoyed the mango,...in the same way iused to do in my childhood days,..

BADAM MURGH (ALMOND CHICKEN )

also known as 100 almond chicken,this dish require lots of preparation and you really need lotz of time and patience,..but once the dish is prepared you will forget everything,..thats the taste of this dish,..we enjoyed with roghni nan,..when i was cooking this dish i thought why not send this dish for the event bollywood cooking hosted by meeta k,..thanks meeta for hosting such a nice event....so here comes the recipe for badam murgh....which i thing is fit for any of the bollywood stars who are chicken lover,,.

ingredients

100 almonds approx 125gm blanched
500ml yogurt
oil or ghee three tablespoon
chicken one kg cut and skinned
onion three sliced
garlic eight clove ground to paste
ginger one inch ground to paste
tomato four chopped

ato


fresh mint leaves four tablespoon chopped
salt to taste
one teaspoon each of chilli powder,black cumin seeds ground,ground coriander,
half teaspoon ground fennel,turmeric
green cardamom pods eight

preparation before cooking

preserve 10 almonds
grind the rest of the almonds with the yogurt and keep aside
slice the rest of the almonds and fry till brown from both sides and keep aside
heat oil in a wok,..fry chicken till brwon from both side and keep aside



procedure

in the same pan add onions and fry on low heat till golden,dont allow to brown as this will change the colour of the sauce



add the garlic,gingercardamom,chilli powder,fennel,ground black cumin seeds,coriander and turmeric and stir fry for two minutes,add the tomatoes,saltand two tablespoon of mint.





cover and cook until the mixture thickens and oil floats on the top
add the chicken pieces and the almond yogurt mixture,cover and leave to simmer onlow heat till the chicken is cooked



serve garnished with fried almonds.



serve hot with rice or any kashmiri bread

Dhaba style chicken fry kitchen experiment,..

i am sending this recipe under the category of successfully tried and tasted recipe for rci punjab which my friend lakshmi is hosting of tasteofmysore.blogspot.com

this recipe tastes good with punjabi kulcha...or any other indian bread,..fast to cook ,you can alter the spice according to your taste...so here goes the recipe for kaleji fry,i have used mustard oil,mustard oil gives distinct taste to the recipe..but if you dont like mustard oil you can used any other oil depending on your taste

ingredients

200gm chicken liver
two oninons chopped
one tomato chopped
garlic eight chopped
green chilli two chopped
oil one tablespoon (mustard oil )
half cup water
garam masala one teaspoon
chicken masala one teaspoon
salt to taste
cumin seeds one teaspoon


procedure

heat oil in wok
soak chicken liver in water ,drain the water and keep aside
add cumin seeds,once they start spluttering add garlic and green chilli
once garlic starts changing colour add onions followed by tomatoes



keep frying once you see oil along the sides of the wok add salt,garam and chicken masala and fry further till the masala blends with the onions
now add the drained chicken....once fried for three minutes add half cup of water


and cover and cook



dhaba wala kaleji fry is ready to be eaten with kulcha or non...

kadhi kashmiri ( gram flour dumplings in a yogurt sauce)

weekend i am always busy as hubby is at home...and this saturday i had to meet monica in the evening...didnt had much time...to prepare lunch,.so after much thinking thought of making kashmiri kadhi,..as i felt this dish can be prepared within an hour,..and goes well with plain rice,...i have followed the same recipe which is given in the book...a taste of kashmir by geeta samtani,..iused gramflour instead of chickpea flour

for the pakoras

150gm chickpea flour
125ml warm water for mixing
chilli powder half teaspoon
cumin seeds half teaspoon
soda bicarbonate a pinch
asafoetida a pinch mixed in water
oil for frying

for the kadhi

60ml yogurt mixed with 500ml water
30gm gramflour
salt to taste
half teaspoon each of red chilli and turmeric
one litre water
pinch of asafoetida
one teaspoon of cumin seeds and sugar
oil to cook
fresh mint leaves chopped one table spoon ( i didnt had so didnt use)
green chillies two chopped

method

to make the pakoras ,mix all the ingredients ,add warm water and mix well to form thick batter





heat oil in a wok, if using mustard oil ,heat the oil to smoking point to eliminate the pungency and retain a sweet flavour.allow to cool and fry marble sized pieces of pakora batter on medium heat unti golden brown,drain on kitchen paper and keep aside





for the kadhi mix the yogurt water with the gramflour,whisking well to make sure there are no lumps ,add the salt,chillipowder,turmeric and water and whisk well



heat the oil and add the asafoetida,cumin seeds, and the yogurt water mixture and continue whisking till it starts to boil,cover and leave on low heat to simmer for 20 minutes stirring occasionally.



add the sugar,mint and green chillies and cook for another few minutes,stir in the pakodas and simmer on low heat till the pakodas are soft.



serve with hot plain rice