Recipe of Chicken do pyaza| Murgh do pyaza

 

 Ingredients:

• 300 gms chicken (whole)
• 2 onions thinly chopped
• 4 tomatoes pureed
• 1 tbsp fresh curd
• 6-7 pods garlic minced
• 1 inch ginger minced
• 2 tbsp ghee
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp lemon juice
• Few ginger julienned
• Few onion rings
• Few tomato rings
• Few capsicum rings
• Fresh coriander chopped
• 1/2 tsp butter
• Salt to taste

Whole garam masala:

• 1 bay leaf
• 1 inch cinnamon
• 2 green cardamoms
• 1 black cardamom
• 3-4 cloves
• 3-4 pepper corns
• 1/2 tsp cumin seeds
• 1 mace
• 1/2 tsp nutmeg

Method:

1. Clean the chicken thoroughly and cut into medium size pieces.
2. Apply salt, red chilli powder and lemon juice on the pieces of chicken and keep aside.
3. Marinate the chicken in the mixture of curd, turmeric powder, coriander powder and garam masala powder.
4. Refrigerate for 30-40 minutes.
5. Melt the ghee in a kadhai and add whole garam masala.
6. Saute for few seconds until aroma and flavors of whole garam masala comes out.
7. Stir with ginger, garlic and add chopped onion.
8. Saute for few seconds and immediately add tomato puree.
9. Mix well and cover with the lid.
10. Leave to cook for 3-4 minutes on low flame.
11. Now add marinated chicken, mix gently, cover the pan and simmer the flame.
12. Leave for about 15-18 minutes until chicken is done.
13. Transfer the cooked chicken in a flat bowl, arrange the vegetable rings around the dish, sprinkle ginger julienne and chopped coriander, dollop with the butter and keep in the oven for few minutes just before the serving.

Recipe of famous gujarati recipe-Khandvi|Traditional recipe of khandvi

 

 Ingredients:

• 1/2 cup gms flour (besan)

• 1 cup thin buttermilk

• Salt To Taste

• 2-3 pinches turmeric powder

• 1 tbsp Oil 

For seasoning:

• 2 tsp Oil

• 1 tsp Sesame seeds

• 1/2 tsp Mustard seeds

• 1 tbsp Coconut scraped

• 1 tbsp Coriander finely chopped

• 2 pinches asafoetida

• 2 green chillies finely chopped

• 1 stalk curry leaves 

METHOD:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.