SWEET TAMARIND CHUTNEY

This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.

Serves: 2 – 4 people

Cooking Time: 10 mins

INGREDIENTS:

Sugar 6tbsp

Cumin Seeds 1tsp

Red Chilly powder ½ tsp

Black Salt ½ tsp

Asafoetida (Heeng) a pinch

Dry Mango Powder 2 tsp

Tamarind Pulp 1 tsp

Water 6 tbsp

Salt to taste.

Oil ½ tsp

METHOD:

In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle. 

After a min add all the remaining ingredients except tamarind pulp.

Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.

Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.

Note: The sauce will thicken when allowed to cool, if you like dripping consistency then add double the quantity of water.

BUTTER CHICKEN

This one is for all chicken curry lovers. The recipe is quite different from what the name suggests, its one of the most popular north indian chicken dish. This is the traditional recipe therefore requires a little extra effort but its definitely worth the time spent. 

Serves : 2

Cooking time : 1 hour

INGREDIENTS:

250 gms Chicken (Boneless Or With Bone)

For the Marinade:

5 tsp yoghurt
1 tsp oil (can use any type of cooking oil)
1 tsp grated ginger
2 -3 cloves of chopped garlic
1 whole red chilly
4 black peppercorns
1 stick of cinnamon
2-3 green cardamom
1 black cardamom
1 tsp cumin seeds
2 cloves 

Salt to taste

For Curry:

2 tbsp Butter
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 green chilly sliced
1/2 tsp Red chilly powder

1/2 tsp coriander powder
1/4 tsp green cardamom powder
6 large tomato
2 tbsp tomato puree
3 tbsp cream
1/4 tsp garam masala
1 tsp dry fenugreek leaves

Sugar a pinch
Salt to taste
Cashewnut paste 1 tbsp (Optional)

Method for making Butter Chicken:

• In a pan dry roast red chilly, peppercorn, cinnamon, cumin, cloves, black & green cardamom. Now grind this to a powder. (You can use coffee grinder else use the powder form of all these spices, dry roast it for 1 min)
• In a bowl put rest of the ingredients under the marinade section and mix well. Now add chicken & mix again. Cover with cling film & leave it overnight or atleast for 3 hours in the fridge.
• Put the chicken in a preheated oven of 200 degrees and let it cook for 20 mins at 180 degrees. Make sure you turn the chicken after 10 mins so that its cooked from both sides.
• Blanch, peel and puree the tomatoes. Keep aside.
• For the curry heat the pan and add butter and immediately add the ginger & garlic paste.
• Now add the sliced green chilly. Also add red chilly powder & coriander powder and cardamom powder saute for 30 seconds.
• Add the pureed tomato and cook on high flame for 10 mins or till the gravy leaves the side.
• Now add the tomato puree, a pinch of sugar & salt and cook for 5 minutes.
• Add the roasted chicken pieces and mix well. Cover the pan and cook on a slow flame for 10 mins.
• Add the cashewnut paste, cook for further 2 mins on slow flame & then add cream and stir well. Cook for another 2 minutes.
• Now add the garam masala and crushed fenugreek leaves. Mix well.
• Transfer the chicken to a serving bowl and garnish with chopped coriander leaves and swirls of cream.
• Authentic North Indian punjabi butter chicken is ready to be served with roti, naan or rice.

Tip :

For the classic smoky effect in your chicken curry, transfer the chicken in a bowl, cover with aluminium foil and pierce it a few times. Using a tong burn a small piece of coal on gas and place it on the foil. Cover immediately with a lid. Place it in the oven for 30 mins at 120 degrees. Remove the foil and be careful when you dispose the coal.  Garnish & Serve Hot.

For a healthier version you can substitute cream with 1 cup of milk (room temperature).

BULGUR WHEAT SALAD

Serves 2
Preparation Time: 10 mins

INGREDIENTS

SALAD 

Bulgur wheat (daliya) 1/2 cup

Split yellow lentil (Moong) 1/2 cup

Cucumber chopped 1/2 cup

Onion chopped 2 tbsp
Capsicum chopped 2 tbsp

Roasted peanuts 2 tbsp

FOR THE DRESSING

Olive oil 2 tbsp

Lemon juice 2 tbsp

Garlic chopped 2

Salt and Pepper as per taste

METHOD

Dry roast the bulgur wheat. Wash the yellow lentil thoroughly. In a cooker add water just to cover the bulgur wheat and yellow lentil, pressure cook  for about 3 to 4 mins. Just one whistle and close the flame. Release the steam and let the mixture cool.

In a bowl mix rest of the ingredients and add the bulgur wheat and lentils. Mix all the ingredients of the dressing in a bowl and mix well with the salad just before serving.