happy bee..ing busy... ............busy bee..ing happy!: 04/04/11

Ingredients

1/2 kg chicken

1tbsp coriender powder

2 tsp jeera powder

1 tsp haldi

1tbsp kashmiri mirch powder

3 tbsp paste ginger garlic paste

1 green chilli- paste

1 tbsp Coriender

2 tbsp Oil

salt to taste

For the Masala

1 tbsp Rice

1 tbsp Channa dal

1 tsp dried coconut-grated

1 medium sized onion-sliced

2 sticks of dalchini

1 black cardamom

1 tsp oil

Garnishing

1 tbsp freshly chopped coriender

Method:

For the Masala

Heat a pan on a medium flame. Add oil. add chana dal , stir occasionally till the dal changes colour, add rice.
Once the rice changes colour to light brown, add dry coconut and stir. Add the onion and wait till it tuns light brown in colour. Add dalchini and black cardamom. Stir for 3 minutes and switch off the flame.
Cool the mixture and then run it in a mixie to get a fine paste.

For the Chicken

Heat a vessel (preferably a Handi (earthenware)), add oil. Once the oil is heated add the ginger garlic paste and the green chilli paste and stir. once the aromas are released add the ground wet masala, stir well.
To the above, add dry masalas viz; jeera powder, coriander powder, haldi, kashmiri mirch powder and stir well.
Add chicken and stir fry on medium high flame for 3-5 mins.
Add 3 cups of water and salt to taste. Add coriander and stir.
Cover the vessel and let the chicken simmer for 30 mins.
after 30 mins stir the chicken, check for seasoning.
serve the chicken and garnish with freshly chopped coriander.

Tips

This chicken taste best when made in earthenware esp on chula. However, it can also be made in an earthenware on gas burner. Normal vessel will also do.
the quatity of green chillies can be varied. the green chillies available here in Delhi are very hot, so one green chilly is enough. However, in-case you are using green chillies available in Bombay/Goa the number can be increased to 3-5, depending on your taste.
the green chilli paste can be made along with the ginger garlic paste for this recipe.
the lovely red colour is due to kashmiri mirch powder, ensure that the kashmiri mirch you add has a lovely deep red colour.
The consistency of the gravy can be altered according to your taste. its can also be converted into a thick gravy, just reduce the water to 2 cups (or even less if desired).
this gravy is excellent with any preparation of roti as well as rice.

Ingredients

4 Eggs

1 large onion

1 large tomato

1/2 tsp haldi

1/2 tsp red chilli powder

1/2 tsp garam masala

2 tbsp ginger, garlic, green chilli and coriender paste

1tbsp oil

salt to taste

Method

heat a non stick pan on a medium flame. Add oil. Once the oil is medium hot add the onion.
Saute the onion till it turns soft and pink in colour.
add tomatoes and stir.
add the ginger garlic green chilli and coriender paste. saute well, till the raw smell of the wet paste is nomore.
add haldi and saute for few secons.
add red chilli powder and garam masala along with two tablespoon of water. Add salt to taste.
spread the masala evenly on the pan. break open the eggs one at a time and pour it over the egg so that each quarter of the pan has one egg yolk.
season with salt and pepper according to your taste .
close the lid and turn the flame on sim for 5-7 mins.
once the egg is cooked open the lid and turn of the flame. serve hot with rotis.

Tips

if the masala turns dry at any stage you can add water to the same. put be careful, add one teaspoon of water at a time.
spice can be altered according to your taste.
this dish is for four serving.
you could garnish with coriander or tomato ketchup.
this taste good with rotis/chappatis etc but i feel it goes best with Goan pav.
if you like the egg half fried, you could have it that way.
the same masala can be used to prepare egg burji.
be very careful that the eggs are cooked on sim and that the lid is closed so that the eggs cook on staem or else the masala layer below can burn. you could wet the masala a bit before the eggs are broken over it.
if you like caramelized onion then have more of onion in the masala layer.

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