Curd based Chicken curry

On my visit to the famous bachelor's pad.. I mean to visit JD at Nelson's house...its fun to carry food. Before anything else, let me tell you that JD is this absolutely lovable, adorable person...a fine musician ..a bass guitar player with 'Blue Frog'. An absolute genius...I met through Shekhar :)...has scored a beautiful music album with his buddy's Lima and Lindsay. You got to hear it!! Called Bliss Logic ...its ROCKING, well thats the most apt word to describe it....chk out myspace/bliss logic. This time...it was to introduce Mohnish on some music tips for his first movie at NYFA.

Now wondering what to cook for JD...led me to make a curd (yogurt) based boneless chicken curry.
To add a tad bit of interest to the curry, I roasted the onion slices and the boneless chicken!

Ingredients: Boneless roasted chicken shredded pieces, roasted onions slices, chilly powder, coriander powder, pepper corns, fresh coriander leaves and curd.

Method: Roast the boneless chicken and keep it aside. grind the roasted onions slices, chilly powder, coriander powder, pepper corns together. Heat a little oil in a heavy based pan, add the ground masala to it along with fresh coriander leaves and saute well till you can smell the aroma of the masala. Beat the curd and pour it into the pan ...let it boil...add chicken and salt to taste.
I leave you the option of adding some cream to it.

Its yummy... try it plz... then post your valuable comments.

I'll post pictures of the food in some days...he he... let me buy my SX 10...!!

CAVIAR MANGO....from Canada.

Vaibhav Suryavanshi sent me this lovely recipe from Canada....

recipe for mango caviar

CAVIAR MANGO
250G MANGO PUREE
250ML MANGO WATER
1.8G SODIUM ALGINATE
1.3G SODIUM CITRATE

method to make it

Make mango water by infusing mango peels in water. Strain and reserve. Dissolve sodium citrate in this water; incorporate alginate into mango puree with a hand blender. Mix two liquids, strain and reserve. At this point mixture is ready to drop into calcium chloride bath.

this is most famous served with my duo of mango
mango lassi and mango terrine served with mango caviar

Thankyou Vaibhav!! :)

My awesome Gas Tandoor......

I am blessed with people who love food. So everyday evening is very interesting. It my nature that I do not follow any recipe as the cooking comes from my heart. My son Mohnish says, thats the beauty of my cooking'.

Everybody loves grilled food but usually here in India the tandoor stuff is colourful. I do not recommend food colours. So in preparing a chicken tandoori, I devised my own masala usually called afghani..i suppose..white in colour. This mixure of spices brings out the flavours of the chicken, the marinade softens the meat that it simply melts in your mouth.

Today on the menu is tandoori chicken legs. I will share my recipe with you, please try it and give me your comments. I do not prepare any food to be very pungent to taste. So, if need be please add green chilli paste to the masala according to your taste.

Recipe for the marinade:
Thick curd, full cream, ginger-garlic paste, lime juice, black/white pepper powder, coriander powder, cumin powder, salt, oil.

Method: Mix all ingredients very well. Make incisions on the chicken legs and rub the masala mixture. keep aside for 3-4 hours. Heat the tandoor, oil the grill plate and place the chicken legs. Cook for 35 to 40 minutes. (time may differ in the type of grill used)

Serve with raw onions or salad.

Do try this out and post your comments.

What's cooking in my kitchen...these days

While talking to me about food and testing my passion, my H O D at IIHM, said every ingredient should be respected and used lovingly but aptly. I agree and practice it everyday effortlessly.
For example, breaking away from the tradition, yesterday while cooking a simple goan fish curry with Indian Salmon or Rawas fish, I fried the pieces with turmeric, chilli powder and a bit of salt and then added it to the curry, the result was excellent in extracting the flavour of the fish. The curry is tastier and flavourful. Let me share the recipe. It goes like this...
Ingredients: Grated coconut, coriander seeds, turmeric, chilli powder, salt, green chillies are optional to add more pungentness to the curry. Some pieces of Kokam (souring agent). Grind all this finely except the Kokam.
Method: In a hot flat bottomed heavy pan, add a few drops of cooking oil, fry a few pieces of onions finely cut till they are translucent, add the ground masala, water to thin the consistancy according to individual requirement, the kokam pieces, let boil. In another pan, fry the fish to which turmeric, chilli powder and salt has been applied and kept aside. As the curry is boiling and you smell the aroma, add the fish to it and let it cook. Put off the heat after ten minutes and let it rest for 30 minutes before eating it with freshly cooked rice.
Try it and update me with your comments.