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Sunday, November 3, 2013

White Methi Chicken

The aroma that emanates when fresh methi (fenugreek) leaves are sautéed in ghee or oil is tantalazing! Methi added to any vegetable or meat gives a very good flavour to the dish. I wanted to make white chicken with yoghurt and no onions and flavour it with methi. The result was amazing.

Here's the recipe!

Chicken whole - 1
Methi (fenugreek) leaves - 1/4 cup
Cumin seeds - 1 tsp
Dried red chillies - 2-4
Green chillies whole - 2 - 4
White chilli powder - 1/2 tsp
Dhania powder - 1 tsp
Yoghurt - 1 cup
Garlic paste - 2 tsp
Salt to taste
Lemon juice - juice of 1/2 a lime
Corn flour - 1 tsp
Half and half - 1/4 cup or use Coconut milk
Ghee - 1 tbs
Vegetable oil - 1 tbsp.

1. Clean, wash and cut the chicken into 12 pieces at the joints. Drain, towel dry the chicken pieces and keep them aside. Wash and dry the methi leaves and keep them aside.

2. Mix together 1/2 cup yoghurt, garlic paste, dhania powder, white chilli powder and vegetable oil. Rub the chicken with salt and lemon juice and leave for 10 mins. Then marinate the chicken with this marinade for about 2 hours.

3. Heat the ghee in a sauce pan. Add the dried red chillies and cumin seeds.

4. As soon as the cumin seeds crackle add the methi leaves and roast them on medium heat. This releases an aroma and the methi leaves turn dark green and crispy.

5. Add the marinated chicken to the pan. Roast the chicken well in the ghee till it is golden.

6. Whisk the remaining yoghurt well to dissolve any lumps and then add it to the chicken. Add the green chillies and mix well.

7. Add a glass of water, adjust the flavouring, add salt if necessary. Lower the heat and simmer till the chicken is tender and juicy.

8. Whisk the corn flour in one tbsp. water and add it to the chicken to thicken the gravy slightly.

9. Add half and half or coconut milk. I added half and half. I will try with coconut milk next time. It   should be good too.

10. Simmer for 2 - 4 minutes. Remove from the stove and serve hot with boiled or fried rice. Enjoy!

Sagudana kheer (Porridge)

This is a quick dessert I made after watching the Junior master chef India  (06th October, 2013 episode). Master chef Vikas Khanna makes this kheer (porridge) with sugar cane juice and flavors it with mint and rose petals. But I gave a twist to the recipe by making the kheer with coconut milk scented with fresh rose petals and sweetened with cane sugar.
The kheer was just delicious! The coconut flavour combined with the scent of fresh roses was heavenly. We couldn't stop eating.

 Here's the recipe!

Sagodana pearls- 1/2 cup
Cane sugar cubes - 2 inch square or sweeten as per taste
Coconut Milk - 1 cup
Rose petals - Fresh petals from one rose
Nuts - Almonds, pistachios etc (optional)

1. Soak the sagodana in 1 cup of water for at least an hour.
2. Dissolve the cane sugar cubes in the coconut milk and bring it to a boil.
3. Drain the soaked sagodana and add to the boiling milk.
4. Add a few rose petals.
5. Keep stirring till the sagodana pearls turn transparent and the milk is absorbed.
6. Turn down the heat and serve warm.
7. You may garnish with some strands of saffron and chopped nuts.

1. Add honey or maple syrup instead of .cane sugar for a different flavour.
2. Add the sagudana to the coconut milk only after it boils.
3. Use a large saucepan instead of a small one, otherwise the sagudana would turn soggy.