Sanket's kitchen

Ingredients:

For marinade -

Chicken (leg piece - 4)
1/2 tsp fresh ginger paste,
1 tsp minced garlic (roughly 3 pods),
1 green chili - finely chopped
1 tbsp - salt,
1/2 tsp turmeric,
1 tsp coriander powder,
1/2 tsp red chili powder,
1/2 tsp garam masala,
1/2 tsp chicken curry masala,
1/2 tsp black pepper powder,
1/2 cup plain yogurt,
1 tablespoons chopped fresh cilantro leaves,
1 tbsp chopped mint leaves,
1/2 tbsp freshly squeezed lemon juice,

For curry -

Oil - 2 tbsp,
Ghee - 2 tbsp,
Cumin seeds - 1 tbsp,
Whole spices - Black cardamom - 2, pepper corns - 6 to 8,  cinnamon stick - 1" piece, bay leaves - 2 to 3, dry whole red chili - 2,
Onions - 2 finely chopped
Ginger-green chili-garlic paste (ggg) - 1 tbsp,
Tomato - 1 finely chopped,
Dry powder spices - Turmeric powder - 1/2 tsp, Red chili powder - 1 tsp, Cumin-coriander powder - 2 tsp, garam masala - 1/2 tsp, chicken curry masala - 1/2 tsp,
Salt - 1 tbsp (adjust per taste),
water - 1 cup
Coriander leaves - 1 tbsp - chopped

Recipe: 

Step 1 - Marinade: Mix all the ingredients for marinade (except chicken). Add chicken to it and let it marinade in refrigerator for about 8 to 10 hours.

Step 2 - Making curry: Heat oil and ghee in a karahi (or large pan) on high heat. Once heated, add cumin seeds to it. After cumin seeds start to sizzle, turn the heat to medium and add all the whole spices to it. Fry for about 30 seconds till whole spices releases aroma. Now add chopped onion and fry till they turn golden brown (about 10 - 15 minutes), now add ginger-garlic-green chili paste and fry for about 2 to 3 minutes (you'll notice the raw smell of garlic go away). Now add chopped tomato and cook for about 5 minutes (until the gravy becomes smooth and oil separates from gravy). Now add 'dry powder spices, mix well and fry for about a minute. Now add water to it and mix well. Add marinated chicken to it, close the lid, and let it cook till chicken is well done (chicken easily falls apart and turns white from inside). Turn off the heat, garnish with chopped coriander and let it stand for about 10 minutes before eating.

Serve hot with rice or Indian bread (naan, roti, or paratha).

Enjoy!

Egg pomfret

Before reading the recipe, let's make one thing clear. There is no fish used in this recipe. This is an eggiterian recipe. However, it is named so because of its shape as a pomfret fish, where the outer omelet layer represents the skin of pomfret and inner stuffing represents the meat of fish. I learnt this recipe from egg stall owner in Surat, who used to call it as'egg paplet' (paplet = Indian name for pomfret). This dish is cooked in three steps. First is making the omelet, second is making the stuffing and third is making gravy for dish. A bit complicated dish but really worth cooking. Also, its a very rich dish. So make sure to run a mile before you gulp it down. JK :)

Ingredients - 

Eggs - 9 (4 for omelet and 5 for stuffing)
Butter - 3 tbsp
Oil - 3 tbsp
Onion - finely chopped - 1
Tomatoes - finely chopped - 3
Green chili, ginger and garlic paste (ggg paste) - 2 tbsp
Salt - 2 tbsp
Black pepper - 1/2 tsp
Turmeric powder - 1 tsp
Cumin-coriander powder - 2 tsp
Red chili powder - 2 tsp
Cheese - 1 cube (finely chop 1/2 cheese cube and use rest of cheese cube for garnishing)
Coriander leaves - chopped - 2 tbsp

Recipe - 

Preparation - Boil 5 eggs. Remove yellow yolks and finely chop the egg whites (we'll use it for stuffing).

Step 1: Omelet - Take 4 raw eggs in a bowl. Put 1/2 chopped onion, 1/2 tbsp salt, black pepper, 1/2 tsp turmeric, 1 tsp each of red chili powder and cumin-coriander powder, and 1/2 tsp coriander leaves. Mix everything well with a whisk. Heat 1 tbsp each of oil and butter in a pan on a medium heat. Then pour eggs over the pan to spread evenly. Let it cook for about 5 to 10 minutes till it is well done. Now flip it and cook for 2 minutes. Transfer omelet to a dish. This is our base for stuffing.

Step 2: Stuffing - Heat 1 tbsp each of oil and butter in same pan on medium heat. Once oil is heated, add onions to it and cook onions till they become yellow-brown (about 6 to 8 minutes). Now add 1 tbsp ggg paste to it and sautee for about 3 to 5 minutes. Now add 1/3rd chopped tomatoes to it and cook for another 5 minutes. Now add 1 tbsp salt, 1/4 tsp each of cumin-coriander powder and red chili powder. Sautee for 2 more minutes. Add some water in between if it start to dry. Now add chopped eggs and sautee for 2 minutes. Now add chopped cheese, 1/2 tbsp coriander leaves, and mix well. Turn off the heat, and stuff it inside the omelet (like a wrap).

Step 3: Gravy - Heat remaining oil and butter in same pan. Once heated, add remaining tomatoes and sautee for about 5 mins. Now add remaining salt, red chili powder and cumin-coriander powder to it and sautee for 2 minutes. Now add about 1 cup water and let it simmer for about 5 mins. Then carefully transfer stuffed omelet to the gravy and let the gravy simmer for few more minutes. Turn off the heat and garnish with coriander leaves and shredded cheese (remaining 1/2 cube).

Serve hot with wheat bread.

Enjoy! 

Ingredients:

Yogurt – 4 tbsp
Sour cream – 2 tsp
Mint leaves and coriander leaves – 1 cup
Salt – 1/2 tble spoon
Cumin-coriander powder – 1 tsp
Lemon juice – 1 tsp
Green chili – 1
Ginger – 1” piece

Mix all the ingredients in a food processor to make a smooth paste. Serve as an accompaniment with tandoori chicken to soothe the taste buds. 

Enjoy!