Vada Pav is a very famous snack for Mumbaikers. It has a Vada, which is made of potato, sandwiched between Pav. A great veg snack like by everyone.
At our home, instead of the Vada, we place Mutton Kebab made of mutton mince and bajre ka aata. Add a slice of onion, green chutney, and a few drops of lemon, and it becomes the perfect snack for a great rainy evening. You can have these kebabs without the pav as well.
A very common dish in the Memonese cuisine, it is, I believe, easy to make and very yummy to eat.
Today, it was a day full of rains. Completely drenched, I visited the famous Bohri Mohalla to buy some stuff for iftaari. During the time of Ramadan, this place is buzzing with people, stalls, and food stuffs.
Somehow I managed to fight and buy my share, and reached home just in time for iftaari. At home, we had Chicken Spring Roll and the normal Onion (kanda) Bhajiyas. It was a good second day of this holy month.
Today, 19th June, 2015, we start with our holy month of Ramadan. During this month, Muslims around the world keep fast (roza), give charity, learn to control their nerves, pray namaz and Quran, and lead a simple life. However, over the years, this month has become a synonym for different kinds of food during the iftaari (breaking the fast) and sehri (starting the fast) time.
Every household starts preparing for this month well im advance; and durinf the month, you will get to see various food dishes being prepared at their houses. For the iftaari, we too cook dishes, which are high on calories and very high on taste.
I am very inactive on this blog. My friends told me to keep posting food pictures during Ramadan, and I thought it is a good idea to keep the blog alive. So, here I am, uploading the food pictures. Will try to post it on regular basis.
Will keep posting more images, and if I get time, will post the recipes as well.
Butter chicken or Murgh Makhani is an Indian dish, popular all over the world. Originated in 1950s, Butter Chicken was invented by a person working in the kitchen of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi. Famed for its Tandoori Chicken, the cook used to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then tossed around with the tandoor-cooked chicken pieces – Butter Chicken was ready!
Since then, this recipe has been tweaked by people as per their taste and preference. In the northern region of India, Butter Chicken is served with bone. Whereas, at some cities, such as Mumbai, it is served boneless. The best thing about this gravy is that it pairs fabulously well with naan, roti, bread, or even pulao.
We have tried Butter Chicken at different restaurants and in various cities, and everywhere the taste was different. So, to come up with our recipe, we modified it “as per our taste”. Feel free to try it out and tweak it as per your liking. Do share your thoughts on it.
Traditionally, the chicken is marinated and kept overnight before cooking it in a tandoor. However, in our recipe, we are being cost effective (blame it to the space crunch in Mumbai or high prices of the equipment), so we are making our Butter Chicken without a tandoor, or even, without a tandoori chicken. J
I am quite new to listing down the ingredients and writing a recipe. Please bear with the flow, structure, and even the image. I may improve as and when I write more recipes.
Boneless Chicken – 250 grams
Butter – 50 grams
Dahi (Yoghurt) – 2 big tablespoon
Red Chilli Powder – ½ tablespoon
Coriander Power (Dhania Powder) – ½ tablespoon
Red Chilli Sauce – 1 teaspoon
Tomoto Sauce – 1 teaspoon
Salt – as per taste
Cashew – 50 grams
Cumin Seeds Powder – 1 teaspoon
Ginger and Garlic Paste – 1 tablespoon
Green Chutney (Coriander, Pudina, Green Chilli Paste) – 1 tablespoon
Tomoto – 2 pieces
Onion – 2 pieces
Phase 1 – Cooking the chicken:
In a vessel, take chicken, ginger garlic paste, green chutney paste and salt.
Pour a cup of water into the vessel and let it cook.
When the water is evaporated and the chicken is tender, turn off the gas and let it cool.
Cut or shred the chicken in proper size, as per your requirement.
Phase 2 – Marination
Mix dahi, tomoto sauce, red chilli sauce, red chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, and salt in the cut/shredded chicken.
Refrigerate the marination for about 2 hours.
Phase 3 –The Gravy
Boil tomatoes, onions and cashew in a vessel, and then keep it aside to cool.
Grind them together to make a paste.
In a vessel, put butter, (tomatoes, onion and cashew) paste, and the marination.
Let everything cook for some time.
Roast the Kasuri Methi and crush it into the vessel.
Mix it well for and let it cook for at least 15-20 minutes.
If you want to give a smoky feel to it, take a coal and heat it until it is red. Then take a small vessel, place it inside the butter chicken vessel, keep the coal in the small vessel, pour some butter on the coal, and close the lid. Remove it after some time, and it is ready to eat.
Serve hot with either a tandoori roti, naan, or jeera rice.
Do try it at home, and let us know if there are any good modifications that we can do to make it better.