Doi Murgi -- Dahi Murg

She wanted to make Dahi Murg today. From that Madhur Jaffrey book sitting on her dresser. The one she had checked out from the local library three months back and never renewed or returned.

The book was a treasure of good life made better with excellent food. She wished she had that kind of life, the kind spiced up with green mangoes sprinkled with red chili powder, the one rich and sensuous like the Chicken korma on Page 123, the flirty kind with a dance or two and spicy bazaar wale aloo on the side.

But no, here she was doing her second laundry of the day, while folding the first neatly. Then she had to clean the kitchen, the breakfast mess from morning and vacuum the family room. By 9 she had to be out to her job where all she did was sit in a small cubicle and enter data on a dumb screen. 8 hours of that sterile environment and her was numb by the time the clock said 5:30.

The only interesting part of the day was the half hour lunch break when she could sample Cathy's ravioli, Sujata's rawa idli and discuss Ingrid's non-existent love life. The days the girls praised her aloo-paratha or drooled over her butter chicken life seemed a lot better though. Her kohl bereft eyes shone as they praised her cooking prowess.

They would ask her the recipe in details. How many onion, chopped or sliced, paste or not, red or white... so many questions. She would preen secretly and patiently answer. Her voice glided from dull to sensuous while explaining the onion's color and shape. With a sparkle in her eye, she could go into details about how exactly the oil separating from the masala should look and what it meant to beat an egg white to stiffness.

Today though nothing like that happened. No one said a word about her aloo-gobi. Instead they praised the Swiss chocolates Ingrid's boyfriend had got. She finished her lunch in a short fifteen minute span and went back to sit in front of her screen. "No point talking to these girls and wasting time", she thought to herself . She would rather go home 15 minute early and start on that Dahi Murg.

It was almost dark by the time she returned home. After school, she had to take Nutan for karate and Rakesh for his ballet lessons. Everyday there was some chore or other to be done after work and finally when she could plonk herself on the couch with a cup of tea she would be totally out. Today she sat at her exact spot, her back resting against the arm rest, her feet stretched out, her fingers flipping through Jaffrey's "Climbing the Mango Trees". Yes, there was Dahi Murg, Chicken in a Yogurt Sauce on Page 134. She read and re-read the one page recipe, raising a eyebrow there, furrowing a forehead here.

"10 cloves of Garlic. Ahhh, now that sure is much. What was Madame Jaffrey thinking ?", she called out loud. The children used to such ramblings didn't turn a head and continued their work.

"Some Kasoori Methi would deepen the flavor in this dish, I am sure. And cashew paste, yes that would be perfect. I will see how Sujata will ignore my Dahi Murg tomorrow", she said with a steely determination in her voice.

She then flipped her phone and pulled up the Address Book.

D -- for Desi Khana...naah they don't do non-veg.

G -- Ghar ka Khana ...their aloo-gobi today was a total failure.

H -- Hardeb Home Delivery...now this was a guy who could deliver. His Shahi Egg Masala on Tuesday was so delicious that Cathy had asked in an incredulous voice " How can you cook such difficult dishes after a long day ?". She had smiled and doled out Cathy some more of the Masala.

She quickly pressed Hardeb's number. Hardeb on the other side was clearly pleased to hear his regular and connoisseur customer's voice.

"Dahi Murg? Sure Madam. Tomorrow by 8 we will deliver at your home", Hardeb's greasy voice said. "Yes, yes, Kasoori Methi and Cashew paste Madam. No, no Kari Patta.Sure Ma'm. Thank You Ma'm"

She took a deep breath. She could smell the slender sticks of cinnamon and the dark, rough, tiny peppercorns dancing in the hot oil. The Dahi Murg was going to be lovely. Hardeb had never failed her.

Tomorrow she would explain to Sujata what exactly needs to be done so that the Dahi, the Yogurt does not break in the gravy.

****************

This is my entry for Of Chalks and Chopsticks hosted by Jaya @ Desi Soccer Mom and started by Aqua.

My Ma used to make a Doi Murgi -- a Chicken in yogurt sauce, long time back. Her recipe was based on the Doi Maach. I somehow never made it. Many years later I saw a Dahi Murg in Jaffrey's book which reminded me of my Ma's Doi Murgi. In between these episodes, Bong Working Mom had mentioned a Doi Murgi/Doi Chicken in her comments which I vaguely remembered.This recipe is an amalgamation of all the above recipes. I loved the addition of Kasoori Methi that BWM introduced and I really think it adds a wonderful flavor to this dish. You can skip Kasoori Methi and Cashew for Madhur Jaffrey's version.

Read more...

Doi Murgi -- Chicken in Yogurt Sauce

What You Need

Chicken ~ 2lb--3 lb. I buy a whole small chicken which is almost 3lb, after removing skin etc. the weight would be around 2-2&1/2 lb I think.

I have given a range for the garlic, ginger etc. because I think it depends on individual taste. The original recipe suggests about 20 clove of garlic. Now my garlic cloves are much fatter than the ones I have seen in India so I think 4 fat ones is fine for me in this dish which has little gravy and in which I didn't feel the need of too much garlic. You are free to improvise.

For marinade

Ginger paste ~ 1 tbsp
Garlic paste ~ 1tsp
Corriander powder ~ 1 tsp
Cumin Powder ~ 1 tsp
Garam masala ~ 1/2 tsp
Turmeric Powder ~ 1/2 tsp
Yogurt ~ 1 tbsp
Salt to taste

For Gravy

Onion ~ 1&1/2 -- 2 cup of chopped red onion OR 1 large US size red onion
Garlic ~ 4-5 fat ones
Ginger ~ 1 heaped tbsp of chopped Ginger

Yogurt ~ 1 cup
Cashew ~ 1 tbsp

Kasoori Methi ~ 1/2-1 tbsp
Kashmiri Mirch ~ 1/4-1/2 tsp (depending on taste)
Red Chili Powder ~ depending on taste

For tempering

Cinnamon ~ 2" long & thin stick
Clove ~ 5
Cardamom ~ 5
Whole Black Peppercorn ~ 8-10

How I Did It

Marinate the chicken for 30mins to an hour with all ingredients listed under marinade.

Heat about 3 tbsp of Oil in a heavy bottomed pan or kadhai. Temper the Oil with
2" thin stick of Cinnamon,
5 Clove/Laung
5 Green Cardamom/Elaichi
8-10 Whole black Peppercorn

Add about 1&1/2 -- 2 cup of chopped red onion and fry the onion with 1/2 tsp of sugar till onion is soft and browned on the edges.

Make a paste of
4-5 fat cloves of garlic 1 heaped tbsp of fresh chopped & peeled ginger 2-3 green chili(optional) very little water

Add this paste to the pan and saute for 2 minutes, sprinkling water if necessary.

Add the chicken pieces shaking off any excess liquid and fry the chicken pieces till they are lightly browned. Let it cook uncovered at medium heat for the next 10 mins or so, with frequent stirring. You might need to add a tbsp of oil at this stage. This process of stirring and cooking is actually called "bhuno" in Hindi or "kashano" in Bengali. At the end of this process you will see the oil separating , that indicates good things are in the making.

Now add
1/2-1 tbsp of Kasoori Methi crushed between your palm
1/2 - 1 tsp of Kashmiri Mirch(or Red Chili Powder)
Saute for 1 more minute

Take the pan off heat and wait for a minute. Meanwhile prepare a smooth paste of 1 tbsp of cashew and 1 cup of thick Yogurt. If you are afraid of Yogurt tending to break, wait for the pan to cool a little before adding the yogurt. You can also add a pinch of flour to the yogurt.
Add this to the pan and mix with the chicken pieces so that all the pieces are uniformly coated.
Wait for maybe 1 more minute, to err on the side of caution, and then put the pan back on low heat.

Let it cook at low heat for 2 minutes. Now add about 1 cup of water, salt to taste, mix everything and let it come to a simmer at medium heat. Cover and cook till chicken is done.

Taste and adjust for seasonings. The gravy should not be too much but clinging to the chicken pieces. If you see gravy is watery reduce the gravy by removing cover and letting it simmer.
Serve with Rice or Roti.

Indian Style Chicken Meatball -- baked and frozen

I am a hypocrite. I eat meat and yet I am queasy to discuss it's source. I am fine picking up a tray of frozen chicken legs, which look so pale and white and detached sitting besides the tray of chicken nuggets that you would doubt they ever belonged to any creature roaming the face of earth.

And all this when I spent a good chunk of my years in a country where we never went to air-conditioned super markets and where carcasses with all gory details hung at the street side butchers. I wouldn't look at them. I would shield my eyes and look the other way when I passed them on familiar routes. I knew the Sunday Pathar Mangsho'r jhol did not just magically happen and Baba sourced the mutton from these very places. And yet I never ever decided to give up meat. Did I tell you, I am a hypocrite ?

The tray of frozen chicken legs however do not taste good. The small Cornish hen is the best but then I have to cajole the husband into cutting and cleaning. Now the chicken from the small Halal Meat Shop, owned by the bald headed Middle Eastern Guy who also sells Majdool dates, is much better. So there the husband is sent every Saturday to get meat to be cooked into rich curries with pale green cardamom and slender sticks of cinnamon. I sit in the car outside hoping that pieces are done right, the skin is off and the bird forgives me.

And then one fine day I decide to take over. I enter the small store, the bell tinkles marking my entry or is it announcing the turn in my life. The store smells heavily of incense and some ballad seeping in dessert love plays somewhere. The butcher is an amiable middle aged man with a heavy accent. I am not sure about his English and give out instructions in Hindi. I call him "Bhaiya" and tell him exactly how I want my pieces. And then I run away to the front of the store. I don't look at his work.

Back home the husband says the store is owned by Egyptians and none of them understand Hindi.

Couple of months later and I am bolder. He, the butcher, now calls me "Sister". I still talk to him in Hindi mixed with English. He talks to me in his own language mixed with English. We exchange pleasantries. All is well. I still hesitate to tell him how I want, what I want, but he understands. He makes me minced meat out of chicken breasts. I know he is not putting in anything but that in his grinder. I feel better and on the way out I also get some dates.

BS loves meatballs. They make her happy and sweet. I used to get a pack of frozen turkey meatballs for her from the PriceClub. She liked them, I was ok.

But then I realized that we could freeze meatballs in a mail from Happy Cook when she tried my Kofta Curry. I wasn't sure if they would be soft on baking though. Like these Chicken Masala balls of mine are softer on frying than baking. And then I saw this recipe and the blogger saying that these freeze very well and she also baked it.

So I added breadcrumbs and eggs to the ground chicken along with all spices I usually do. I added some mint and corriander leaves for that Indian herb feel. I did not add onion. If using onion I would suggest you fry them and then make a paste or add to ground chicken. Also you can go totally creative and add your own spice combo to the minced meat.

I made some fresh meatballs and immediately baked them. They tasted great. I think the eggs made them really soft and juicy on the inside. Then I froze them raw in a single layer in the freezer. After they were all individually frozen, I put each days portions into separate freezer bags. I have used them up within 7-10 days so far. They work great in Pasta, in a sandwich, wrapped in a Roti or just by themselves. Update: I fried some and added them in a curry yesterday and it was a quick delicious meal.

How do you make your meatball ? How about a veggie ball ? If you haven't done either, time is up, do it now. It is easy and saves you a lot of time on a busy work day.
Update: To make things clear, I froze the raw meatballs. But Kay says in her comment that she bakes and freezes them, whick makes it even better. She does not add egg and adds molasses and they stay good for 3 weeks.


Read more...

Spicy Chicken Meatballs

I got my ground chicken freshly made from my local butcher. I had about 1lb & little more of ground chicken.

Made a paste with
3-4 fat garlic cloves
2 tbsp of chopped ginger
6-8 cloves
1" stick cinnamon(optional)
handful of mint and corriander leaves
4-5 green chili(optional, I don't add)
Note: Add very little water while making the paste

To the ground chicken add the following
the paste made above
1/2 tsp of Garam masala Powder (from here)
1/2 tsp of Cumin or Corriander powder (lightly roast and powder the seeds)
1/2 tsp of Kasoori Methi crushed between your palms
salt
1/4 cup bread crumbs (this is eyeballed, adjust as needed for binding)
1 egg beaten well(it is fine if you skip the egg)
salt to taste
pepper powder to taste
a sprinkle of Thyme
few drops of Olive Oil

2nd Option:
If you are a lazy bum like me and want to get away with something more quick, then do this
In a bowl add the ground chicken
To it add
Finely chopped red onion
Minced garlic
Tandoori Masala(Raja Brand is good)
Finely chopped mint and coriander leaves
Bread Crumbs
Salt and pepper

Work everything well into the mix

Fashion balls or patties of this mix. Freeze them in single layer. Note: Usually I will make one ball, fry and do a taste test. I will then adjust the seasonings in the mix and proceed to make the other meatballs.

Fry them or bake them to serve. While frying very little oil is needed if you have shaped them like burger shaped patties.

Similar Recipes:

Chicken Masala Balls

Kofta Curry

Dudh Maach -- a Milky Fish Curry

Little Sis aka LS is not a gourmand. She might be a connoisseur of food. I am not exactly sure.

Any time I sit down to feed her, she asks with utter contempt in her voice "Eta ki ?" (What is this ?). That question makes me extremely nervous. I have a feeling that she expects me to say "Lobster Thermidor" or some such thing. I cannot get myself to say it is just plain old "Khichuri" so I try to distract and in most times end up popping a Purple Dinosaur in the age old VCR.

LS loves "Chickun" though and a "Chickun Jhol" makes her eat at least a quarter of the meal with no request for complicated recipes and fine French food.

A month or so back, me being the Bong Mom and all that introduced Fish to her. I mean Fish as food and not "Oh Fishy Fishy". Only I felt very guilty telling her that it was Fish because kids seem to have this love for rainbow colored "fishies" and I thought I will tell her the truth when she is able to beat up buster next door.
So we still tell her it is "Chickun" but I know she has her doubts because she keeps asking "Eta ki" repeatedly and taking pieces out of her mouth and scrutinizing them with a microscope.

Last week I made this fish curry for her. Big Sis aka BS totally loved it and the love continues this week. About LS I am never sure.

This Dudh Maach or Fish Cooked in Milk is a great fish curry that works with most kinds of fish and every age. I mean age of the person eating it. This is my Ma's recipe and we love it so much that it gets made very often at our home. That it is quick is a huge help. The light gravy has a subtle mustardy taste but amazingly there is no mustard in the recipe whatsoever.

You know how some people will strain their mustard paste and use only the mustard water to make their gravy, well this gravy tastes almost like that, only with zero amount of prep work.

And if you are feeling queasy and creamy about milk and fish, be calm, this is no where near creamy. I use 1% Milk and the gravy is very very light.

We have done this with Rohu (Rui Maach), Ilish (Hilsa) and Tilapia Fillet. The taste is great with all. If using the Tilapia fillet you can either shallow fry or bake in the oven. Enjoy this with fluffy white rice and you will never regret it.


Read more...

Dudh Maach - Fish in a Milky Curry

Note: Instead of Mustard oil I use Olive Oil or Canola for the kids who are yet to get used to Mustard and the taste is compromised only a little. So if you don't have Mustard Oil use your regular cooking oil. If you can get hold of Mustard Oil, well the taste then takes on a new dimension.

Prepping the Fish by Frying

If you are using steak pieces of fish clean the fish pieces and toss with turmeric and salt a. Keep aside for 15-20 minutes.

Heat Oil(Mustard Oil preferred) in a Kadhai or Frying Pan. Fry the pieces of fish till golden on both sides.

If you are Baking Fish in the Oven instead of frying

Toss Tilapia Filet in salt, turmeric powder and 1 tsp of Mustard (or Olive) Oil. Bake for 20 mins @350F and then broil for last 5 mins. This is my Toaster Oven setting.

If using salmon fillet, rub the pieces with salt, turmeric powder, mustard (or olive oil) and then bake at 275F for 25 minutes

Make the Curry

Heat 1 Tbsp of fresh Mustard Oil in a Pan. Temper the Oil with 1/4 tsp of Kalonji/Nigella seeds and 4-5 green chili (slit the chili if you like the heat).There will be a lot of spluttering so it is wise to cover the pan with a splatter screen.

Meanwhile in 1 cup of Milk add 1/2 tsp of Turmeric powder and mix till you get a nice daffodil yellow.

Add the milk to the pan and let it simmer till it comes to a boil. Be careful it might just froth and spill.

Now add 1 more cup of water and salt to taste, let the jhol simmer at medium heat. Once you see it bubbling add the fish pieces and simmer for 2-3 more minutes.

Switch off heat and garnish with freshly chopped coriander leaves.Let the gravy soak up its flavor. Drizzle a few drops of mustard oil to jazz up if you wish.Serve with white or brown rice.