We shifted from one flat to another the past weekend. While we are just a stones throw away from the previous flat yet shifting meant digging out things from all nooks and crannies and turning all parts of the home upside down quite literally.
It is an exhausting task in most households and in ours more so with the husband’s ability at hoarding all sorts of paper memorabilia, our combined love of books, music and films and the fact that we both do not have a parental home where some of our childhood stuff could be kept. Instead lots of things from both homes are kept with us as they have too many sentiments attached and I find it very difficult to throw them away.
So after four days of sorting through piles and piles of stuff, continuously sneezing thanks to the dust and body ache I wanted to eat something different and feel a little sane. Since it was also a work day and time was of the essence I decided fried rice with lots of veggies and thick chicken gravy would have to suffice.
A little effort in the kitchen and dinner time turned nice and happy. Sharing the recipe here for those mad times when you want to make a feel good meal in less time.
Kali Mirch Cream Chicken
Chicken – 1 kg – cut into medium size pieces
Amul cream – 1 small carton
Onions – 4 large ones cut into julienne
Ginger paste – 2 tablespoon
A pod of Garlic – peeled and roughly chopped
Tomato puree – 1 tablespoon
Turmeric – 1 teaspoon
Black pepper – freshly crushed – 1 tablespoon
Vegetable oil – 2 tablespoons
Salt to taste
In a kadhai heat the oil and add the chopped garlic, stir for a few seconds and then add the onions, lower heat and let it cook for 3-4 minutes, add the chicken pieces and give it all a good mix to ensure the onion and garlic coat the chicken well. Cover and cook on low flame for about five minutes, stirring occasionally.
By now the chicken would start releasing water add turmeric, black pepper, salt, tomato puree and ginger paste give it all a good mix and cover again. Keep flame at low and let the chicken cook for 10-15 minutes stirring occasionally. Once the chicken looks well cooked and all the liquid evaporates add the cream give it all a good stir and switch off the flame. Cover and let it sit for 10 minutes. Plate and serve garnished with a green chilli.
Vegetable Fried Rice with a desi twist
Mushrooms – 1 packet cleaned and chopped
Baby corns – 1 packet chopped
Carrots – 2, cut into small cubes
French beans – a handful, stringed and chopped
Onions – 2 large chopped fine
Garlic – 10-12 chopped fine
Rice – 150 gms – rinsed and soaked for fifteen minutes
Vegetable Oil – 1 tablespoon
A spoonful of ghee (optional)
A few pods of cardamom, an inch of cinnamon stick and a few cloves
Salt to taste
The good thing about this rice dish is that all the veggies get eaten without protest so I add as many as I can. Make the rice in an open pan with some salt added to the water, ensure it doesn’t over cook. Strain the excess water and keep the rice aside.
In a large wok add the oil and then add the cardamom, cinnamon and cloves once the splutter add the garlic and stir it around till it’s slightly burnt, add the onions and once they turn translucent add the chopped vegetables. Stir the vegetables around for two minutes, add a bit of salt and then start adding the rice. Add it in bits and stir it around. This helps to mix the vegetables and rice well without breaking up the rice too much. Lower flame and let it cook covered for a few minutes, keep stirring at intervals. Dot with a bit of ghee if you like the fragrance.
Make a fresh salad and plate the rice and chicken and enjoy a weekend meal on a weekday J