Tawa Murgh (Chicken Cooked On A Griddle)

       
          Tawa Chicken is originally a Punjabi Cuisine, which is very popular in every restaurant and dhabas. This is my version of it where I used some boneless chicken cubes and gave a Smokey flavor to it. 

          So now this recipe can easily be made at home in a healthy way minus the grease. Prepare this delicious dish and relish as an appetizer or with plain biryani, pulao, jeera rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare it.

          This is my first attempt at preparing Tawa Chicken and it turned out simply awesome. The smoky flavour added an extra punch to this dish. We had a very satisfying meal along with some plain chapattis and sliced onion. 

          This method of cooking was something new and very interesting too. But make sure you are able to get hold of a large tawa / griddle and a non-stick one. This will help in easy stirring without sticking at the bottom. It is absolutely an easy recipe with some basic ingredients.

• 450 gms. boneless chicken cubes
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1-2 tbsp. vinegar
• 2-3 tbsp. oil
• 1 large onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 2 tbsp. coriander leaves, chopped
• 1 small charcoal (opt)
• 1" cinnamon stick (opt)
• 2 green cardamoms (opt)
• 3-4 cloves (opt)
• few sliced onion to garnish

          Marinate the chicken cubes with salt to taste, turmeric powder, red chili powder and vinegar for 2-3 hours.

          Heat oil on a non-stick tawa / griddle and fry the chicken on high flame till they are lightly browned. 

          Now add the onion, ginger and garlic and sauté, covered till light brown on low flame. Sprinkle water if necessary.

          Add the tomatoes,  green chilies and 1/2 cup water and continue to cook, covered till well mashed up and done.

          Add the coriander leaves, garam masala and crushed kasuri methi and give it a mix. Switch off the flame and keep it covered for 5 minutes.

          Now to give a smoky flavor, burn a small piece of charcoal and place in a small steel bowl along with 1" cinnamon stick, 2 cardamoms and 2-3 cloves.

          Place the bowl in the center of the tawa and pour a tsp. of oil on it. Immediately cover with a lid for 5 minutes. 

          Remove the lid and then serve on another tawa, garnished with onion slices. 

                      Marinate chicken with chili powder, salt, turmeric powder & vinegar.

                                 Heat oil on a tawa & fry marinated chicken till ........

                                 it is lightly browned.

                                 Add onion, ginger & garlic & sauté on a low flame.

                               Sprinkle some water if necessary & continue to cook, covered.

                       Add tomatoes, green chilies & 1/2 cup water & cook, covered till done.

                 Add coriander leaves, kasuri methi & garam masala. Mix well & switch off 
                 the flame. Keep it covered for 5 minutes.

                To give a smokey flavour, add a burnt charcoal, cinnamon, cardamoms & 
                cloves in a small steel bowl.
                           

                                 Add a tsp. of oil & keep it covered for 5 minutes.

                                Serve, garnished with sliced onion.








Notes:
Use a large tawa / griddle if possible so that it is easy to stir.
Use a non-stick tawa again if possible so that you can use less oil.
You can substitute kasuri methi for curry leaves for a different flavour.

Sweet Potato Hash Brown - Indian Fusion Style

          Hash Browns are generally prepared with grated potatoes with just a sprinkle of salt and pepper. Butter is used as the cooking medium and is a very popular American breakfast, served in many fast food joints all over. It is almost similar to our very own potato fry. The only difference is that it is grated and pan fried in butter in bite sized pieces like cutlet / tikki.

            But in this version of mine, I gave a healthy touch to it by using sweet potato and olive oil. I also made it in an Indian style by adding some garam masala powder, besides other seasonings. They are perfect for breakfast if served as sandwiches along with green chutney. 

• 2 medium sweet potatoes, grated
• salt to taste
• pinch of turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• 1 egg / 1-2 tbsp. besan (chickpea flour)
• 2 tbsp. coriander leaves, chopped
• oil to shallow fry

          Squeeze out the excess moisture from the sweet potato. In a bowl, combine all the ingredients (except oil).

          Heat a non-stick tawa / griddle and add a tsp. of oil. Take a handful of the mix and shape it  into a round patty. 

          Gently place on the tawa / griddle and fry on low flame till crisp and golden on one side. Keep pressing it with your spatula to make them flat and crisp. 

          Flip it over and fry the other side too till golden colour. You can cook two hash browns at a time. Serve them hot with ketchup / green chutney or as sandwiches.

Mooli-Rajma Sabzi (Raddish Stir Fry with Kidney Beans)

          Mooli (Radish) in general is a low calorie root vegetable and is a good source of vitamin C to some extent. It is advised to include it in our daily diet. There are many ways of cooking radish and it differs from one region to the other. 

           So today I combined Mooli and Rajma and cooked in an easy stir fry method which can be served as a side dish with chapatis. I used mustard oil but any oil is okay. It is a simple nutritious homemade style recipe with very little spices. So check out the step by step pictorial recipe to prepare it.

          

• 2 radish, chopped into small cubes
• 1/2 cup rajma (kidney beans), soaked overnight 
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2-3 green chilies, slit
• 1/4 tsp. asafoetida (hing)
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 cup coriander leaves, chopped

          Boil the rajma in enough water for 25-30 minutes on low flame after the first whistle. Drain the water (which can be used later) and keep aside.

          Heat oil in a pan and temper with the kalonji. Saute for a few seconds. Add the salt chilies and garlic. Saute till it changes colour.

          Add the asafoetida, chopped radish, salt and turmeric powder. Fry on low flame till they turn soft. Sprinkle water if necessary.

          When done, add the boiled rajma and the coriander leaves and give it a mix. Serve as a side dish with chapati or rice.

Heat oil & temper with kalonji.

Add garlic green chilies. Saute till garlic changes colour.

Add chopped radish, asafoetida, salt & turmeric powder.

Cook, covered on low flame. Sprinkle water if necessary.

When done, add boiled rajma and ......

coriander leaves. Mix well.

Serve  as a side dish with chapati or rice.

Kathal Do Pyaza (Green Jackfruit Curry)

         Green Jackfruit is a delicacy and enjoyed as a curry among many of us. But today I would like to share a curry made with this exotic fruit. It is called 'Kathal Do Pyaza'. It is prepared with lots of onion (hence the name) and other spices. 

          Prepared dry, it can be relished as a side dish with rice or chapatti. It is prepared very much the same way as mutton. So it can be termed as a vegetarian's mutton curry. So check out the step by step pictorial recipe to prepare it.    

• 1/2 of  a medium kathal (raw / green jackfruit), peeled and boiled
• 3-4 tbsp. oil
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/4 tsp. asafoetida
• 1 large onion, chopped
• 1 large onion, cut into big chunks
• 1 tsp. ginger-garlic paste
• puree of 1 tomato
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted cumin-coriander powder
• 1/2 tsp. garam masala powder
• 1 tbsp. yoghurt 
• 1 tsp. kasuri methi, (dry fenugreek leaves), crushed
• coriander leaves / mint leaves to garnish

          Heat 2 tbsp. oil in a pan and shallow fry the kathal pieces till light brown. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds, cardamoms, cinnamon, cloves and bay leaves.

          After it stops crackling, add the asafoetida and the onions. Sauté till it turns light brown in colour. 

          Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander-cumin powder and garam masala powder mixed with 1/2 cup water.

         Sauté till the oil separates. Add the tomato puree and continue to fry on low flame till well combined and dry.

          Now add the fried jackfruit, salt, onion cut into big chunks and the chopped tomato. Mix well. Add 1 cup water and simmer, covered on low flame for 2-3 minutes.

          Add the yoghurt and kasuri methi and Cook further for a minute or two. When done, serve, garnished with coriander leaves.

                    Shallow fry kathal pieces in 2 tbsp. oil till light brown in colour. Drain
                    & keep aside.

                     Heat remaining oil & temper with bay leaves, cumin seeds, cardamom,
                     cinnamon & cloves.

                                 Add asafoetida & onion. Sauté till lightly browned.

                 Add ginger-garlic paste, turmeric powder, red chili powder, coriander-cumin 
                  powder & garam masala powder mixed with some water. Sauté till oil separates.

                                 Add tomato puree & continue to fry till dry.

                                Add the fried jackfruit, onion, tomatoes and salt.

                        Add 1 cup water & simmer, covered on low flame for 2-3 minutes.

                         Add yoghurt & kasuri methi. Continue to cook for a minute or two.

                               Serve, garnished with coriander leaves / mint leaves.

Parwal Pepper Fry (Pointed Gourd Pepper Fry)

          Parwal / Potol / Pointed Gourd is a very favorite vegetable among the Bengalis. They are usually cooked with potatoes and vadi (dried lentil dumplings) for the veg. and with prawns for the non-veg version. At times, green peas too are added.

         As I got tried with the same cuisine, today I decided to try something else. So cooked this spicy dry side dish with pepper powder, which turned out very delicious. It can be relished with either, chapattis, parathas or poori. So check out the step by step pictorial recipe to prepare it. 

• 1/2 kg. parwal, cut into roundels
• 3-4 tbsp. mustard oil
• 1 tsp. panch phoron
• 2 onion, chopped
• 3-4 garlic cloves, chopped
• 1" ginger, chopped
• 1 tbsp. pepper powder
• 1/2 tsp; turmeric powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. lime juice
• 1/2 cup coriander leaves, chopped

          Heat 2 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside. Heat remaining oil and temper with panch phoron. Allow it to splutter.

          Add the onion , ginger and garlic. Sauté till they change into light brown in colour. Add the pepper powder, turmeric powder and garam masala powder.

          Sauté for a few seconds and then add the fried parwals and salt. Mix well and add 1and 1/2  cups water. 

          Cover and simmer till they become soft and dry. Add the lime juice and coriander leaves. Mix well and serve as a side dish with chapattis, poori or parathas.

                                 Fry parwals first till light brown.

                                  Temper oil with panch phoron.

                                Sauté onion, ginger & garlic till light brown.

                          Add pepper powder, turmeric powder & garam masala powder.

                                Add fried parwals, salt & 1 & 1/2 cups water & simmer.

                                  When done, add coriander leaves & lime juice.

                                  Serve as a side dish with chapattis, poori or parathas.

Chicken Keema / Mince Kebab

       
          Here are some amazing and yummy Chicken Mince Kebabs that can be served as appetizers. Prepared from some leftover cooked keema, I added boiled sweet potato and chana dal along with some finely chopped coriander stalks, coriander leaves and other spices.

          These kebabs tastes awesome with some green chutney and onion rings as accompaniments. They can also be had with naan / tandoori roti or stuffed inside parathas as a roll along with sliced onion, lettuce and mayonnaise / ketchup / mustard sauce. The options are plenty.

• 1 cup chicken keema / mince, cooked
• 1/4 cup chana dal, soaked for 30 minutes
• 1 medium sweet potato, boiled & grated / mashed
• salt to taste
• 1 tsp. dry fenugreek leaves, crushed
• 1-2 green chilies, chopped
• 1/2 tsp. red chili flakes
• 1 tsp. ginger, grated
• 2-3 tbsp. coriander stalks, finely chopped
• pinch of nutmeg powder
• 2 tbsps. coriander leaves, chopped
• oil to shallow fry

          Boil the chana dal in 1 cup water for 5-6 whistles on low flame after the first whistle. Cook till all the moisture is evaporated. Mash with the back of a spoon and keep aside.

          In a bowl, combine all the ingredients, except oil to shallow fry and refrigerate for 1-2 hours.

          Heat 1 tbsp. oil in a non-stick tawa / griddle and shallow fry 2 at a time on both sides till light golden brown in colour. 

          Drain on a kitchen towel and serve with green chutney or sauce.