thebookworm

Serves: 4 to 5 Ingredients: 500 gms - Chicken 3 Large - Onions 2 Medium - Tomato 3 tbsp - Ghee/Oil 1 tbsp - Ginger-Garlic Paste 2 tsp - Red Chili Powder 2 tsp - Coriander Seeds Powder 1/2 tsp - Turmeric Powder 2 - Dried Bay Leaf 1/2 Cup - Thick Curd/Yogurt 1 Cup - Water 1 tsp - Garam Masala Powder To Taste - Salt 2 tbsp - Chopped Coriander leaves To Roast and Grind 15 - Cashew nuts 12 - Almonds 1 tbsp - Raisins     Method: Wash well and chop chicken in bite size pieces. I used boneless chicken. Peel and roughly chop 2 and half onions and finely chop remaining half onion, roughly chop tomatoes and puree it. Heat a pan and dry roast almonds and cashews until light golden brown, allow to cool and grind to powder. Also grind raisins keep aside. In a pan or wok heat 2 tsp ghee or oil and fry roughly chopped onion until light golden brown, allow to cool and grind to smooth paste without adding water. In the same pan heat remaining ghee or o

peel baingan patla patla kat namak put in cooker - no water ghot lena ghee + adrak bhun haldi amchur mirch

Shorshe Tomato Salmon Jhaal  When I buy salmon fillet I ask the skin to be removed. Then if I am making the jhaal I cut each fillet in 2x2 squares. Okay, maybe some other dimension but small squares or rectangles. Toss the pieces with turmeric powder, pinch of garam masala and salt and keep aside. For this dish I had two fillet of salmon Soak 1 tbsp Mustard seeds 1/2 tbsp Poppy seeds in a tbsp water for 30 mins Make a paste of the mustard + poppy seeds 2 fat clove of garlic 1 small tomato 2 green chilli salt to taste  with a splash of water Heat 1 tbsp Mustard oil to smoking Temper the hot oil with 1/4 tsp kalojeere(kalonji) and   2 slit green chilli. Add the fish pieces and lightly fry till the fish loses its raw coloring. Next add the mustard paste you made. Lower the heat and mix with the fish till fish is a pale golden color. Do not over fry fish or crisp it. Add warm water enough for gravy, salt to taste , cover the pan and let the gravy simmer.