Murgh Musallam Recipe

Murgh musallam is one of the hot favorites among those who prefect chicken. This is highly popular in western province of Punjab and few restaurants offer the authentic flavors of this dish. In fact, the murgh musallam can be dry or it also comes with gravy. Let us try to learn the dry murgh musallam.

Preparation Time: 30 Mins

Cooking Time: 45 Mins

Serves: 4

The preparation involves three stages of marinating, rubbing, and baking.

Ingredients (for marinating):

·         Wholesome chicken ( with discarded internal organs) :- 3-4 pounds

·         Curd or Yogurt :- 1.5 Cups

·         Finely chopped Ginger :- 2 inches  

·         Minced garlic :- 2 tbsp

·         Cooking oil :- 2 tbsp

·         Lemon Juice :- 2 tbsp

·         Salt :-2 tbsp

Ingredients (for rubbing):

·         Ghee :- ½ Cup

·         Finely Chopped Onions :- 1 cup

·         Garlic Minced :- 1 tbsp

·         Finely Chopped Ginger :- 1 inch

·         Cumin powder :- ½ tbsp

·         Coriander :- ½ tbsp

·          Slivered Almonds :- ½ tbsp

·         Turmeric powder :- ½ tsp

·         Paprika degi mirch :- 1 tbsp

·         Cayenne Pepper lal mirch :- ½ tsp

·         Salt :- 2 tsp

·         Black pepper :- ½ tsp

·         Water: ½ cup

Preparation:

Marinating:

·         Get rid of the skin of chicken and pierce the meat with fork on several places.

·         Mix the marinating ingredients and rub inside as well as outside of the chicken with the mixture.

·         Marinate the chicken for at least 4 hours.

·         Take the marinated chicken out and throw away the remains.

Rubbing:

·         Fry the onion in the ghee at low flame till they loosen out and become tender.

·         Add other ingredients and fry for 2 minutes.

·         Add water and cook till a thick paste is made.

·         Rub the chicken inside out from the paste thus obtained.

Baking:

·         Set the temperature of oven to 350 F and place the chicken in the pre-heated oven.

·         Bake for 20 minutes/ pound or according to your convenience.

·         Turn off the heat and slice the chicken into pieces after 30 minutes.

Onion Bhaji Recipe

Onion Bhaji is one of the hot favorite Indian snacks and it is especially in demand in chilly winters in North India. People just savor this snack items with a cup of tea or coffee in the cold winter evenings. It has several synonyms like Bhajji, Bhajiya,  and Pakora. Let us learn the way to prepare an authentic Onion Bhaji. (Well, this is a generic recipe and there are slight variations from place to place and with individuals).

Preparation Time: 15 Min

Cooking Time: 15 Min

Serves: 4

 Ingredients:

• Gram Flour or Besan (100 grams)
• Large Onion, Peeled and finely chopped (2)
• Vegetable Oil (200 ml)
• Turmeric (1/2 tsp)
• Cumin Seeds or Jeera (1/2 tsp)
• Black onion seeds (1/2 tsp)
• Spices or Garam Masala Powder (1/2 tsp)
• Salt (Depending on Taste)

Optional Ingredients:
Finely Chopped Green Coriander, Green Chillies, and Mint leaves.

Cooking Procedure:

• Mix the gram flour, onion, turmeric, cumin seeds, black onion seeds, garam masala powder, and salt to make an even mixture.
• Add water to the mixture and constantly keep mixing to prepare a batter of dropping consistency.
• Heat the oil in wok (pan with a convex bottom) at medium flame.
• Drop the batter in the oil by preparing small balls (you can use the teaspoon for this).
• Deep fry till the mixture attains a golden brown color.
• Pat the fried bhaji with soft and clean thin kitchen cloth to soak the excessive oil.

Serve the hot bhaji with tomato ketchup or the chutney (of yogurt and mint/coariander).

Fresh Olives Recipe

Olives are healthy and olives are tasty too. Let us try to learn a simple recipe of fresh harvested olives. This is simple to prepare and acts as supplement during the meal course but it is not an overnight process and perfection in taste can only be achieved after substantial time period. So, follow these steps and prepare a luscious and tangy olive dish.

• Dip the olives in potable fresh water having salt (the solution should have 10% salt and 90% water) to remove the bitterness of the olives. Try to taste it periodically to ascertain the level of bitterness; you can also make a straight cut to these olives with knife to hasten the process.
•  Once the bitterness is gone then take these olives out of the solution.
• Prepare a new solution with one fourth wine vinegar (for lowering the pH) and three-fourth of 6-8% brine (Salt Solution).
• Place this solution in a glass jar and put the olives in the solution.
• Add olive oil to the top of the entire mixture.
• For more spicy taste, you can add lots of herbs ( keep the taste in mind and use these herbs accordingly) and spices like dried basil leaves, oregano, mustard seeds, bay leaves, pepper, and chilly.

Hot Indian Chutneys

Chutney or luscious dips enrich the Indian food. They are consumed in lesser quantity but you just need to taste them and you will find the reason for the delectable taste of Indian food. Chtney is also known as chammandhi in Malayalam and they are referred to as “Thottu-Kootan” in the Kerala Cuisine. Lets us sneak through some of the famous Indian Chutneys.

Coconut Chutney: One of the integral items that accompanies the famous South Indian Cuisine i.e Dosa, Idli, Vada etc. It is yellowish-white in color and the flavor can be changed by adding some green or red chilly.

Onion Chutney: This is another favorite of the south Indians and accompanies the South Indian Cuisine. This is generally made of red onions. The chutney is prepared from the sautéed or fresh onions.

Mango Chutney: Blend a near ripe mango with red chilly, some ginger, small onion and you get an absolutely delightful companion of the hot rice in dinner. The tangy taste and a deft preparation make the chutney a hot favorite among both, South and North India in summers.

Tamarind Chutney: Lip smacking tangy flavor that makes girls go after this. This is quite famous in North India and it is served with bhel, samosa, chat and pakoras (veg fries).

Non-Vegetarian Delicacies for Winter

I hope that you must have savored Chicken Seekh Kabab, Tandoori Chicken, and Chicken Tikka by now. And you must be looking for some other items, as it seems Delhi will have a prolonged winter. Well let us discuss some more non-veg delicacies of Delhi.

Murg Musallam

There are very few restaurants that serve this dish. In the earlier times a wholesome chicken stuffed with delicious thick gravy was presented. However, in the modern times, this cuisine has undergone evolution and it is now available in gravy and the chicken is also cut into several pieces. But, there are places in Chandni Chowk or Puraani Delhi where you can savour the delicacy having the original flavor.

Mughlai Paratha

If you wish to have a sumptuous meal having the combo of chicken and bread, then Mughlai Paratha is ideal dish. It has its origin from the Mughals and there is nothing like the feeling of a bite of crispy paratha stuffed with masala keema. Again, you can find delicious paratha in Puraani Delhi and Chandni Chowk in Delhi.

Savor Some Hot Delicacies This Winter

Its winter-time once again in Delhi and NCR (National Capital region) and surprisingly the onset itself has been quite chilling. A lazy morning where you fight everyday with the quilt and a lazy evening where you wish to watch a good movie with some hot foods are some trademarks of the winters of Delhi. Well, there is much more than the spine-chilling winters of Delhi, it is about Delhi food delicacies.

In fact foodie like me always waits for the winters, so that I can keep on munching restlessly for three months. Delhi is famous for its non-veg items and sweet dishes. Let us take some non-veg specialties of Delhi.

Seekh Kabab: Perfect snack for a chilly evening, Seekh Kabab contains minced meat with flour and spices which is then baked in tandoor (earthen oven) or electric oven. It is also roasted on live-wood charcoals. A perfectly prepared seekh kabab can leave you licking your finger. The variety includes chicken and mutton seekh kababs in different flavors.

Tandoori Chicken: This is highly popular chicken delicacy of Delhi where the marinated chicken is roasted in tandoor, hence the name “Tandoori Chicken”. The most alluring thing about this item is that it is succulent from inside and crispy from outside. The dish is said to have been invented by Kundan Lal Gujral (owner of famous Moti Mahal restaurant in Peshawar) before the Indian Independence era who migrated to India after partition in 1947.

Chicken Tikka: It is also a descendant of tandoori chicken but it has evolved to make its own mark in the savored food items of Delhi. It contains small pieces of chicken (boneless), marinated with spices, skewed, and roasted in tandoor (clay oven).