Ingredients
– 8 Pomfret fish
– 1/4 tsp Turmeric powder
– 2 tbsp Red chilli powder
– 1 tsp Garam masala powder
– 1/2 tsp Carom seeds/ ajwain
– 1 tbsp Roasted gram flour/ Besan
– 1/2 cup Hung Curd
– Salt to taste
– 4 tbsp Mustard oil
– Juice of 1 lemon
– 2 tbsp Coriander paste
– 1 tsp Ginger-garlic paste
Directions
– Trim tails, fins and other unnecessary things. Then wash it thoroughly.
– Make incisions on a clean fish. Keep it aside.
– In a bowl, add all the ingredients mentioned in the ingredient list. Adjust the amount of besan and yogurt to get a nice thick paste.
– Apply this marinade to the fish on both sides very well.
– Keep it for at least 30 minutes in the fridge.
– Preheat the oven to 180 Degree Celsius (356 Degree Fahrenheit).
– Grease the pan or rack. Place the fish on grill rack and cook it for 15-20 minutes until golden brown.
– Serve with Onion rings and lemon.
Tag: Food
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Tandoori pomfret
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Sabudana Vada
INGREDIENTS
1/2 Cup Sabudana (sago)1/2 cup Peanuts (roasted and crushed)2 Potatoes (boiled and peeled)1/2 tsp Jeera Powder1 tsp Ginger Green Chilli Paste1/2 tsp Lemon Juice1/2 tsp Sugarto taste SaltOil (for deep drying).
Method
– Rinse 1/2 cup sabudana until the water turns clear. Then soak it in 1/2 cup water overnight (or 4 to 6 hours depending on the quality of sabudana).
– In the morning, the sabudana would have absorbed all the water. It should be soft, press with a finger to check, it should crush easily.
– Drain sabudana in a colander, most likely there will be no water but you still drain it. Then transfer the saubdana to a large bowl along with the following:
– 2 medium potatoes, boiled & mashed (1 cup mashed potatoes), 1/4 cup roasted peanuts, 2 tablespoons chopped cilantro, 1 to 2 green chilies, finely chopped, 2 teaspoons lemon juice, 1/2 teaspoon salt, or to taste
– Mix everything together using a spatula or your hands. Divide the mixture into 10 equal parts, flatten them a bit and make them into round shapes. You will get 9 to 10 vadas, around 50 grams each, 2 inches in diameter.
– Heat oil on medium heat in a kadai or wok. Add vadas to the oil one by one, don’t overcrowd the kadai. Maintain the oil temperature to medium heat. Fry vadas on medium heat until golden brown and crispy from both sides. Drain on a paper towel. -
Kashmiri Lamb
Ingredients
4 dried red chile peppers (such as cayenne), 3 long, green fresh chile peppers (such as Indian Jwala), 1 teaspoon cumin seeds, 1 teaspoon Kashmiri garam masala, 1 (1 inch) piece fresh ginger root, peeled and grated 5 cloves garlic, crushed 1/4 cup dried unsweetened coconut, 3 tomatoes, chopped, 6 tablespoons vegetable oil, 2 large onions, thinly sliced 2 pounds lamb meat, cut into 1 1/2-inch cubes, salt to taste, 1/2 teaspoon ground turmeric, 1 cup plain yogurt, 1/2 teaspoon saffron threads, 20 whole blanched almonds, 1/4 cup chopped fresh cilantro.
Method
– Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
– Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes. Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
– Mix in yogurt, saffron, and blanched almonds until well combined.
– Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
– Garnish the curry with chopped cilantro before serving. -
Mughali Chicken
Ingredients
– 4 cardamom pods, 10 garlic cloves, peeled 6 whole cloves
– 4-1/2 teaspoons chopped fresh gingerroot
– 1 tablespoon unblanched almonds
– 1 tablespoon salted cashews
– 1 teaspoon ground cinnamon
– 6 small red onions, halved and sliced
– 4 jalapeno peppers, seeded and finely chopped, 1/4 cup canola oil
– 3 tablespoons water, 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
– 1 cup coconut milk
– 1 cup plain yogurt
– 1 teaspoon ground turmeric
– Fresh cilantro leaves
– Optional: Naan flatbreads or hot cooked basmati rice
Directions
Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.
In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with naan or rice if desired. -
Chana masala
Ingredients
800g canned chickpeas or 720g jar giant chickpeas, 3 onions, quartered, 3 garlic cloves, 5cm piece of ginger, 2-3 green chillies, roughly chopped, 1½ tbsp ghee, ½ tsp ground coriander, ½ tsp ground cumin, ½ tsp chilli, powder (Kashmiri if possible), 1 tsp turmeric, 1 tsp garam masala, 1 ½ tsp amchoor powder (optional), 3 medium tomatoes, around 300g), roughly chopped, or 400g can chopped, tomatoes, 1 lemon juiced, ½ small pack coriander leaves, to serve
Method
– Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
– Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
– Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve. -
Gujiya
Ingredients
For the dough
2 cups refined flour, 1 cup clarified butter, Water (to mix)
For the filling
1 cup khoya, 1 cup sugar, 1 tsp green cardamom, powdered, 1 tbsp almonds, finely chopped, ghee (for deep-frying)
For the syrup
1 cup sugar1 cup water
Method
Prepare the dough
– Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
– Leave to rest for at least half an hour.
Prepare the filling
– Saute the khoya over medium heat till it looks slightly fried.
– Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
– Shape the filling into ovals about 21 cm length and 1 cm thickness.
– Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
– Take a round, wet the edges with water and place a piece of filling over one half.
– Fold the other half over and press the edges together to seal.
– Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
– Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
– Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
– Make sugar syrup by cooking water and sugar together, till one thread consistency
– Dip the gujiyas in it, lift and let dry on a plate.
– Fry the rest, increasing the heat for a few seconds before adding the next lot.
– Can be eaten hot or at room temperature and can be stored in air-tight containers. -
Malai Kofta
Ingredients
4 Large Potatoes, boiled, 250 Gram Paneer (cottage cheese), 50 Gram Maida, 1 Tbsp Coriander leaves (chopped), 3 Onion, 1 Tbsp Ginger-garlic paste, 2 Tomatoes, 200 Ml Malai or cream, 2 Tbsp Raisins and cashew nuts, 50 Gram Cashew nuts paste, 1/2 tsp Haldi, 1/2 tsp Red chilli powder, 1/2 tsp Kitchen king masala, 1 Tbsp Kasuri methi (dry fenugreek), To taste Salt, 1 Tbsp Sugar
Method
– Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.
– Mash the boiled potatoes and paneer along with maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.
– Cut the raisins and cashew nuts into very small pieces and add 1/2 teaspoon of sugar to the mix.
– Heat up the oil for deep frying.
– Roll out the balls from the dough you prepared and stuff the dry fruit mix in the center.6.Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.
– Fry some onion, ginger-garlic paste and tomato paste.
– Mix the cashew nut paste with 2 tablespoon of warm milk and pour it into the paste.
– Except for kasuri methi, add all the dry masala into the paste and saute till the oil separates itself.
– Add half a cup of water and simmer the gravy till it’s done.
– Add cream/malai along with a tablespoon of sugar and kasuri methi.
– Simmer the gravy till the oil starts separating and once it’s done, put the fried koftas into the gravy.
– Serve hot with chapatis. -
Spicy Chicken Masala
Ingredients
2 Tbsp Mustard oil, 2 Tbsp Curry leaves, 1 tsp Kalonjee, 1 tsp Saunf, 2 tsp Garlic, 1 Cup Onion, chopped, 1 Cup Tomatoes, chopped, 1/2 tsp Ginger, 5 Nos Green Chillies, 1 Kg Boneless Chicken, 1 tsp Salt, 1 tsp Tomato puree, 1 Tbsp Red chilli powder, 1 tsp Cumin powder, 1 tsp Black salt, 1 tsp Peppercorn (crushed), 1 Cup Water, 1 Tbsp Mint, 1 Cup Coriander
Method
– Heat mustard oil in a pan.
– Add curry leaves and fry on a low flame.
– Take out the fried curry leaves and put kalonjee, saunf and garlic in the same oil. Roast them together until yellowish-brown.
– Now add chopped onion and mix them until golden brown.
– Add tomato puree, ginger and green chillies to the pan and mix well.
– Cover the pan and let it cook for a while.
– Now open the pan and add the boneless chicken pieces to the cooked masala.
– Mix the chicken thoroughly to coat it well with the masala.
– Add some salt and tomato puree. Stir well.
– Bring to simmer, and add red chilli powder, cumin powder, black salt and crushed peppercorn. Mix well.
– Add a cup of water and let it cook till simmer.
– Put a cup of mint leaves followed by coriander leaves. Mix thoroughly.
– Add the fried curry leaves in the end. Mix well and cook till simmer.
– Serve hot with little garnishing of coriander leaves. -
Chicken Manchurian
Ingredients
250 gm chicken, 1 tablespoon all purpose flour, 1/4 cup refined oil, 1/4 teaspoon, crushed green peppercorns, 1/4 teaspoon, chopped green chilli, 120 ml chicken stock, 1/4, teaspoon ground black pepper, 30 ml water, 1 tablespoon corn flour, 1 beaten egg, 1/4 teaspoon crushed ginger, 1/4 teaspoon crushed garlic, 1 handful chopped into cubes cilantro, 10 ml light soya sauce, 1/4 teaspoon sugar, 1 finely chopped spring onions
Method
– To prepare this delicious Chicken Manchurian recipe, take a bowl and add corn flour, flour, salt and pepper along with the beaten egg in it. Mix all these ingredients properly and prepare a batter. Next, dip the chicken pieces in the batter one by one. Make sure it is properly coated.
– Meanwhile, heat oil in a pan over medium flame. Once the oil is sufficiently hot, place the coated chicken pieces in the oil and deep fry till they turns golden brown in colour. Once done, drain the excess oil and keep aside till further use. Now, to prepare the manchurian sauce, heat oil in another pan over medium flame. Once the oil is hot enough, add the garlic and ginger in it. Fry till it becomes slightly brown in colour. Now add in green chilies and cilantro leaves. Saute these for about a minute or so.
– Then, bring the flame to low and add in the chicken stock, soya sauce, salt, sugar and pepper. Allow this mixture to simmer and cook for 5 minutes. Once done, add in corn flour along with water in it and bring the mixture to a boil.
– The last step is to place the fried chicken pieces into the manchurian sauce. Bring the flame to medium low and allow the dish to cook for close to 5 minutes. Once done, turn off the flame and transfer the Chicken Manchurian into a serving bowl. -
Fish biryani
INGREDIENTS
1 kilograms fish fillets, 1 cup ghee, 4 teaspoon powdered, turmeric, 5 chopped onion, 2 teaspoon coriander powder, 6 cloves, 1 cup beaten yoghurt (curd), 2 tablespoon sultanas, 5 cup basmati rice, 1 teaspoon salt, 5 tablespoon cashews, 4 teaspoon Red chilli powder, 2 inches cinnamon, 5 chopped tomato, 3 litre water
For Marination
1 teaspoon powdered turmeric
2 ml lemon juice
METHOD
– Mix the marinade ingredients, lemon juice and turmeric and rub into fish fillets. Keep aside for about 30 to 45 minutes.
– Heat 2 tablespoon ghee in a pan. Saute rice for about 10 to 15 minutes. Add 2 teaspoon salt, 1 teaspoon turmeric powder and 3 litres of warm water. Mix gently and bring to a boil.
– Lower the flame and cover pan with a lid and cook till water is absorbed. Heat 1 cup of ghee. Fry the sultanasa and remove. Add cashewnuts and fry till golden brown. Fry onions in the same pan till golden brown. Add chilli powder, coriander powder and 3 teaspoon turmeric powder. Add 8 to 10 teaspoon of water and the whole spices. Mix well.
– Fry for about 3 to 4 minutes, stirring all the time. Add the fish pieces along with 2 teaspoon salt and saute for about 5 to 8 minutes. Pour 1 cup of water and bring it to a boil. Add tomatoes and curd. Reduce heat and cook till gravy thickens. Grease a heavy bottomed pan with 1 tablespoon ghee. Spread the fish pieces, rice and reserved sultanas and cashewnuts in layers. Repeat until the topmost layer is rice garnished with sultanas and cashewnuts. Cover pan and cook over low heat for 5 to 8 minutes. Remove and serve hot, garnish with fried onions or spring onions. -
Pepper Roast Chicken
INGREDIENTS
8 chicken thighs, 1 teaspoon black pepper, 1 teaspoon, coriander powder, salt as required, 40 curry leaves, 1/2 teaspoon black mustard seeds, 1 teaspoon tamarind extract, 1 tablespoon finely chopped curry leaves, 4 tablespoon coconut oil, 1 teaspoon cumin powder, 1 teaspoon turmeric, 2 cloves, minced garlic, 2 sliced green chilli, 1 medium chopped onion, 1/4 cup chopped coriander leaves
METHOD
– Preheat oven to 420F.
– Line a baking tray with parchment. In large mixing bowl combine chicken, 2 tbsp oil, 1/2 tsp of black pepper, turmeric, cumin and coriander.
– Add salt to taste, half of the garlic, ginger and curry leaves. Mix well, cover and marinate in refrigerator for 1/2 hour.
– To cook chicken, spread it in a single layer on baking tray, scraping up all the marinade over it. Oven roast for 20 min or until lightly browned and crisped.
– Warm remaining oil in deep skillet over medium heat. Add mustard seeds, let splutter 30 sec. Add remaining garlic, ginger, curry leaves, saute for 1 min.
– Add onions, saute for 5-7 min until they are softened and lightly browned. Add remaining turmeric, black pepper, cumin and coriander as well as more salt if necessary. Cook 1 min.
– Mix in the tamarind extract or lemon juice, water and chicken with all it’s juices. Reduce heat to low and cook covered for 12 – 15 min, stirring occasionally.
– The sauce should be very thick and clingy at this point. Fold in the fresh coriander, slivered curry leaves and fresh sliced chili, serve. -
Egg Curry
Ingredients
6 hard-boiled eggs, 5 tbsp. cooking oil (vegetable, canola, or sunflower), 2 medium-sized onion (cut into quarters), 3 medium-sized tomatoes (cut into quarters), 2 green chilies, 2 tsp. garlic paste, 2 tsp. ginger paste, 2 tsp. coriander powder, 1 tsp. cumin powder, 1 tsp. garam masala powder, 1/2 tsp. turmeric powder, 1/2 tsp. red chili powder, Salt to taste, Optional: 2 potatoes cut into 1-inch cubes.
To Garnish: Chopped fresh coriander leaves.
To Garnish: 2 green chilies, slit lengthwise
Method
– Heat 2 tbsp. of the cooking oil in a deep pan and when hot, add the onions.
– Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor.
– Grind the onions, tomatoes, and green chilies into a smooth paste.
– Try not to add water while grinding, if possible.
– Heat the remaining oil in the same pan and add the paste you just made.
– Fry for 2 to 3 minutes.
– Add the ginger and garlic pastes, all the dry spices (coriander powder, cumin powder, garam masala powder, turmeric powder, and red chili powder) then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
– Add 2 cups of warm water to this masala and bring to a boil on a medium flame.
– If adding potatoes to the curry, add them now and cook till half done. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy has thickened or reduced to about 3/4 of the original quantity (before you added the water). If you have added potatoes they should ideally be cooked by now. Turn off the fire and garnish with chopped coriander leaves. -
Chickpea Curry
Ingredients
2 tablespoons vegetable oil, 2 onions, minced 2 cloves garlic, minced 2 teaspoons fresh ginger root, finely chopped 6 whole cloves 2 (2 inch) sticks cinnamon, crushed 1 teaspoon ground cumin 1 teaspoon ground coriander salt 1 teaspoon cayenne pepper 1 teaspoon ground turmeric 2 (15 ounce) cans garbanzo beans 1 cup chopped fresh cilantro.
Method
– Heat oil in a large frying pan over medium heat, and fry onions until tender.
– Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric.
– Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid.
– Continue to cook and stir until all ingredients are well blended and heated through.
– Remove from heat.
– Stir in cilantro just before serving, reserving 1 tablespoon for garnish. -
Honey Chicken
INGREDIENTS
600 gm chicken, 1/2 teaspoon salt, 2 tablespoon butter, 2 tablespoon virgin olive oil, 1 tablespoon lemon juice, 1/2 cup honey
Method
– Firstly, wash the chicken under running water and place it over a chopping board. Cut the chicken into pieces. Now, place a frying pan over medium flame and pour virgin olive oil in it. Once the oil is sufficiently hot, add the chicken pieces and fry for 4-5 minutes and keep them aside in a roasting pan.
– Next, place a saucepan over medium flame and add butter and honey into it. Once the butter is melted, turn off the flame. Now add lemon juice and salt in the same pan and mix well. Now, put the roasting pan into the oven and baste the chicken with butter-honey mixture. Then, bake the chicken at 200-250 degree Celsius for 45 minutes. Baste the chicken thoroughly at separate intervals. Serve hot! -
Spicy Chicken Curry
Ingredients
Onion – 2 (finely chopped), Tomato – 2 (diced or pureed), Oil – 3 tbsp, Bay Leaf – 1, Curry Leaves – 1 sprig, Cumin seeds – ¼ tsp, Coriander leaves (Cilantro) – handful (finely chopped), Salt – to taste
To Marinate
Chicken – 1 kg (2 lbs), Turmeric powder – 1/4, tsp, Lemon juice – 2 tsp, Salt – 1 tsp, To cursh, Ginger – 1″ piece, Garlic – 8 cloves, Shallots – 7, Green Chillies – 3, To roast and powder, Grated Coconut – 1/4 cup, Dry red chillies – 10, Coriander Seeds – 2 tbsp, Black Peppercorns – 2 tsp, Fennel Seeds – 2 tsp, Poppy Seeds – 1 tsp, Curry Leaves – 2 sprigs, Cardamom – 10, Cinnamon – 1” piece, Cloves – 5, Mace – 1 piece, Star anise – 1 piece, Black Stone Flower (Kalpasi) – 1, Kapok Buds (Marathi Moggu) – 1
Method
– Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
– Dry roast the ingredients under To Roast and Powder on low flame till everything turns golden brown in colour. After it cools make a powder of it and keep aside. Be careful not to burn it.
– Make a paste of the ingredients under To Crush. Keep this aside.
– Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
– Add the chopped onions and fry till it becomes brown in colour.
– Add the ground paste of shallots, ginger, garlic and green chilies and fry till the raw smell is gone.
– Add the marinated chicken and fry for few minutes. The chicken releases lot of water.
– Now add the tomato puree and the freshly powdered spices, required salt and water.
– Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
– This is the right time to check for salt and other spices. Adjust anything if needed.
– Cook uncovered till the oil floats on top of the gravy.
– Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve. -
Mozzarella Sticks
INGREDIENTS
– 300 gm mozzarella
– 1/2 cup chickpeas flour
– 1 cup sunflower oil
– 1/2 cup all purpose flour
– 1/2 cup crushed breadcrumbs
Method
– Cut the cheese into 1/2-1 inch sticks and keep aside.
– Mix the maida and besan flour in a bowl. Add enough water and mix to a thick batter.
– Spread the breadcrumbs on a plate. Dip the cheese sticks in the batter and roll them in the breadcrumbs.
– Place them on a parchment paper and keep it in the fridge for 2 to 3 hours or overnight.
This is to ensure the cheese does not melt while frying and it has a crispy coating.
Heat oil in a deep frying pan. Fry the mozzarella sticks until light golden brown.
Remove and drain excess oil. Serve with a dipping sauce of choice. -
Mewari Paneer
INGREDIENTS
1 litre full cream milk, 2 gm chopped raisins, 2 gm chopped pistachios, 1 pinch saffron, 3 gm red peppers, 125 gm chopped onion, 5 gm sliced onion pearl, 10 gm garlic paste, 25 ml refined oil, 10 gm cumin powder, 8 gm fresh cream, 5 gm white butter, 10 gm chopped coriander leaves, 2 gm chopped almonds, 2 gm chopped walnuts, 2 gm chopped cashews, 4 ml lemon juice, 3 gm capsicum ( green pepper), 150 gm tomato, 10 gm ginger paste, 25 ml tomato puree, 10 gm coriander powder, 6 gm garam masala powder, 2 pinches salt, 10 gm powdered deggi chilli, 3 gm black cumin seeds.
Method
– To prepare the homemade paneer, boil milk in a handi and curdle with lemon juice.
– When the milk is curdled, add chopped dry fruits and saffron in it. Strain the mixture in muslin cloth and let it stand at least for an hour.
– When the paneer is prepared, dice the paneer pieces.
– Now, heat oil in a saucepan over medium flame and put all the ground spices in it. When the seeds starts to crackle, put black cumin add chopped onion in it.
– When it’s brown, add ginger and garlic paste, chopped tomatoes, sliced white onion (white pickled onion).
– Then add all the dry spices and stir it when leaves the oil on the top, add diced paneer and bell pepper in it.
– Garnish with fresh cream and chopped green coriander. -
Spicy Chicken Curry
Ingredients
Onion – 2 (finely chopped), Tomato – 2 (diced or pureed), Oil – 3 tbsp, Bay Leaf – 1, Curry Leaves – 1 sprig, Cumin seeds – ¼ tsp, Coriander leaves (Cilantro) – handful (finely chopped), Salt – to taste
To Marinate
Chicken – 1 kg (2 lbs), Turmeric powder – 1/4, tsp, Lemon juice – 2 tsp, Salt – 1 tsp, To cursh, Ginger – 1″ piece, Garlic – 8 cloves, Shallots – 7, Green Chillies – 3, To roast and powder, Grated Coconut – 1/4 cup, Dry red chillies – 10, Coriander Seeds – 2 tbsp, Black Peppercorns – 2 tsp, Fennel Seeds – 2 tsp, Poppy Seeds – 1 tsp, Curry Leaves – 2 sprigs, Cardamom – 10, Cinnamon – 1” piece, Cloves – 5, Mace – 1 piece, Star anise – 1 piece, Black Stone Flower (Kalpasi) – 1, Kapok Buds (Marathi Moggu) – 1
Method
– Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
– Dry roast the ingredients under To Roast and Powder on low flame till everything turns golden brown in colour. After it cools make a powder of it and keep aside. Be careful not to burn it.
– Make a paste of the ingredients under To Crush. Keep this aside.
– Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
– Add the chopped onions and fry till it becomes brown in colour.
– Add the ground paste of shallots, ginger, garlic and green chilies and fry till the raw smell is gone.
– Add the marinated chicken and fry for few minutes. The chicken releases lot of water.
– Now add the tomato puree and the freshly powdered spices, required salt and water.
– Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
– This is the right time to check for salt and other spices. Adjust anything if needed.
– Cook uncovered till the oil floats on top of the gravy.
– Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.
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Science of Spirituality/SKRM Feeds Tens of Thousands During India’s Nationwide Lockdown
NEW YORK / NEW DELHI (TIP): As the world comes to grips with a global pandemic of epic proportions, countries have taken strong measures to curb the spread of the COVID-19 virus. On March 24, a nationwide lockdown was instituted in India in an effort to protect its 1.3 billion-strong population by breaking the cycle of infection and containing the outbreak. However, as declared by Dr Tedrous Ghebreyesus, director general of the World Health Organization (WHO), “these steps can have unintended consequences for the poorest and most vulnerable within a population.” In India, millions of migrant workers dependent on daily wages have been impacted. Government programs are being implemented to ensure food and essentials reach the most vulnerable at this time.
Complementing the national efforts, under the leadership and guidance of Sant Rajinder Singh Ji Maharaj, spiritual head of US based Science of Spirituality (SOS)/Sawan Kirpal Ruhani Mission (SKRM), SOS volunteers across the country have mobilized to set up food kitchens and food drives, bringing warm meals and basic essentials to individuals in need. From Delhi to Jalandhar, Amritsar to Hyderabad, Mumbai to Dehradun, SOS volunteers, while practicing social distancing, have united to prepare and package meals and supplies at SOS Centers around the country. These packages are then distributed in collaboration with the local government authorities on a daily basis as a means of alleviating hunger within the communities. With over 3000 satellite centers around the world, and over 2000 centers in India alone, the organization’s large footprint affords it the expansive reach necessary to feed tens of thousands during these challenging times.
Distributing food in Ahmednagar, Maharashtra Service to humanity or seva, as it is known in Hindi, is a core tenet of Science of Spirituality, a worldwide spiritual organization dedicated to transforming lives through meditation. In the words of Sant Rajinder Singh Ji Maharaj, service is “the sweetest fruit on the tree of love.” It is an acknowledgement of the fundamental unity underlying our existence, and when carried out with kindness, compassion, and in a spirit of selflessness, such service has the power to change the world, one heart at a time.
Distributing food in Ahmedabad, Gujarat This spirit of selflessness, kindness, and generosity has been growing around the world as individuals and communities embrace their common humanity and find creative ways to help each other at this time. So much so that when the definitive history of the coronavirus pandemic is written, it will not only relate a story of loss and despair, but also one of human unity, where we came together as a global community to meet one of the greatest challenges of our time.
For more information about Sant Rajinder Singh Ji Maharaj and Science of Spirituality, visit www.sos.org
