Sunday, 20 October 2019

Saoji Chicken Curry


Saoji style Cuisine mainly comes from the region of Nagpur, some parts of Maharashtra and Karnataka where the Saoji Community resides. They are mainly non vegetarians and loves to have hot and spicy food. The Saoji masala can be used to make mutton, fish or eggs.



For Saoji Masala 
Ingredients 
2 tbsp Coriander seeds 
1 tsp Cumin seeds
1 tsp Shahi Jeera 
1/2 tsp Fennel seeds
8 Dry Red Chillies broken into pieces 
8 to 10 Black pepper corns
1 inch Cinnamon stick 
1 Black Cardamom 
4 Green Cardamom 
4 Cloves 
1 Mace
1 Star Anise 
1 tsp Dagad Phool / Stone Flower 
1/4 piece Nutmeg 
2 Bay leaves 
1 tsp Poppy Seeds
1 tsp Rice
2 tbsp Dry Grated Coconut / Dessicated coconut 
1 tbsp Jowari Atta / Sorghum Flour  
2 medium size Onions Roughly chopped 
8 Garlic Cloves 
1 medium piece of Ginger 
3 tbsp Oil 


Method 
Add 1 tbsp oil in a pan, add the all the ingredients except coconut, sorghum flour, onion, garlic and ginger. Roast the ingredients until you get a good aroma from the masala. Remove and keep it aside. 
Next dry roast the dessicated coconut on very low flame until it gives out an aroma and changes colour. Remove from the pan.Now roast the sorghum flour until the colour changes, but not burn. Let the ingredients cool. Meanwhile in the same pan add 2 tbsp oil, add the onions, garlic and ginger, sauté until the onions are golden brown in colour. 
Add all the ingredients into a grinder and grind all the ingredients to a fine paste. Keep it aside. 

To make the Saoji Chicken 
Ingredients 
1 kg Gauti Chicken 
Wet Masala paste 
Salt to taste 
1 tsp Turmeric powder 
4 to 6 tbsp Oil



Method 
Take a pressure pan, add the oil, once the oil heats up, and the chicken and sauté it for 2 minutes. Add salt and turmeric powder, continue to sauté for another 3 to 4 minutes. Add the wet masala paste and continue to cook for 10 minutes on low medium flame or until the oil separates from the masala. Add 2 cups of water and continue to cook until the chicken is cooked and tender or pressure cook it until 2 whistles. Serve it with roti and salad. 



Sunday, 13 October 2019

Chicken Chaap


The Nawabs moved to Murshidabad from Dhaka in 18th century, they introduced Awadhi cuisine to Bengal. This cuisine became a part of Bengali Muslim Culture. They introduced many dish, the Biriyani and Chicken Chaap became a combination which is sold in many of the old Muslim restaurants in Kolkata. 
Chicken Chaap
My memories take me back to my childhood where every summer my visit to Kolkata and visiting Nizam or Shiraj or Royal Indian Hotel for the chicken Chaap, Rezala and Biriyani with my cousin was a must.
The chicken full leg marinated and fried in ghee is a rich affair. There are lots of ingredients that goes into the marination.
I followed the recipe from you tube channel Uttar Bangla shared by Royal Indian Hotel which I found relatively easy to make with less ingredients.




Ingredients 
2 Chicken Full Leg pieces, make few slits on the chicken. 
1 1/2 tsp Ginger paste
1 tsp Garlic paste 
Salt to taste
1 tsp Garam Masala powder 
1 tsp Red Chilli powder 
2 tbsp Sattu 
4 tbsp Curd
1 tsp Kewra water
2 drops Meeta Athar 
2 pinches of Saffron soaked in 3 tbsp of water
1/2 cup Ghee







Method 
Take a bowl, add curd, saffron water, ginger, garlic, salt, chilli powder, garam masala powder, sattu, kewra water and meetha athar. Mix all the ingredients very well. Add the chicken legs, apply the marination to the chicken. Keep the chicken for 2 hours. Take a heavy bottom pan, add the ghee. Once the ghee melts, add the marinated  chicken. Fry the chicken pieces on both the side on a low flame until almost tender turning the chicken pieces occasionally. Add in the marination and 1/4 cup of water. Cook the chicken in the marination, turning the sides occasionally until the chicken is tender and the masalas have cooked well. Serve the chicken chaap with Biriyani, Pulao or Porotha. 



Tuesday, 8 October 2019

Beetroot er Sandesh



May this Bijoya Dashami light up for you, the hopes of happiness, peace and prosperity !
Bijoya Dashami marks the end of Durga Puja. It is  celebrated differently across India. It’s the celebration of good over evil. In Bengal it is celebrated after the MA Durga idol is immersed. Young seeks blessings from the elders and share sweets. Men embrace (Kola - Kuli) each otherto wish Subho Bijoya. 

Beetrooter Sandesh 
This is a healthy sweet dish to be shared during Bijoya with your loved ones. 
Ingredients 
1 small Beetroot boiled and puréed 
1 cup Chana / Cottage cheese mashed 
2 to 3 tbsp Date Jaggery 
Ghee to apply on the sandesh mould




Method 
Take a pan, add the beetroot puree, on a low flame stir and cook the purée for a minute. Add the chana and continue to cook for 2 minutes or until the mixture has dried up a bit. Add the jaggery and continue to cook until it forms into a lump, and yet it is soft. Switch off the flame. Take the sandesh out on a plate. Let it cool down. Mix the sandesh dough well. Take the mould, apply ghee.  Take a small portion of the sandesh and shape up the sandesh with help of the mould. Remove the sandesh from the mould and serve.