DHANIYA CHICKEN by DIPANNITA

Here's what you will need for making Dhaniya Chicken: 

• Coriander leaves (dhaniya) - a bunch,

• Chicken (cut in to 2"x2" pieces) - 1 kg,

• Yoghurt (dahi) - 1 cup (150 gms) well beaten,

• Salt (to taste), 

• Sugar (to taste),

• Garlic paste - 3 Tbsp,

• Ginger paste - 2 Tbsp,

• Onion - half a large one,

• Green chillies - 2 to 3,

• Vegetable oil - 2 to 3 Tbsp,

• Turmeric powder - 1 tsp.

Method:

• Marinate the chicken with yoghurt, garlic paste and ginger paste and a pinch of turmeric (one should not be generous with turmeric because we want our chicken to be green). Keep it for ten minutes.

• Then paste the coriander, 2 de-seeded green chillies and half an onion in a mixer grinder (not much onion is required as that would spoil the smell of fresh corriander).

•  Heat oil in a pan. As the oil starts to heat add the marinated chicken first with all its marinade. Then after 5 mins. add the green paste. One can add more green chillies if she is too fond of heat.

• Add salt and sugar to taste.

• Cook for around 15 mins. in low/ medium heat for the chicken to become tender. 

And our DHANIYA CHICKEN is ready!!    

This recipe was contributed by Dipannita Bhattacherya.

Our sista's foray into the kitchen was late and rare, but it just grew from there. She likes to prepare simple healthy food that is easy to cook and good to eat, and her Dhaniya Chicken recipe is just that!  Dipannita is a resolved girl and believes in women power. She works for trade marketing of  premium tobacco at ITC. In her free time, she likes to read, write, travel, and paint, which she is very good at. With the winter already in your living room, and the abundance of beautiful green coriander around, it is the perfect time to make this dish. Chicken in a lip-smacking coriander curry!

Hope you enjoy making this dish, and do let us know how it was.
Comment below or at: the2brokegirlz@gmail.com

SHAMI KEBAB by Dolon

Ingredients: 

• Minced Beef or Mutton – 1½ cup, 

• Spil Bengal Gram (Chana dal) – 2 Tbsp, 

• Cinnamon – 2” stick, 

• Green cardamoms – 2, 

• Cloves – 3, 

• Ginger Garlic paste – 2 to 3 tsp, 

• Garam Masala Powder – 1 tsp, 

• Black peppercorns – 4 to 5, 

• Coriander powder – ½ tsp, 

• Cumin powder – ½ tsp, 

• Onion (large, finely chopped) – 1, 

• Fresh Coriander leaves – chopped, 

• Lemon juice – 1 Tbsp, 

• Eggs – 2, 

• Ghee /Oil /Butter, 

• Salt – to taste.

METHOD

• Wash the minced meat thoroughly and drain. 
• Wash and soak the chana dal for 1 hour. 
• Add the soaked chana dal, cardamoms, cinnamon, cloves, and one cup of lukewarm water to the minced meat and knead well (very well).
• Now cook this mixture till water evaporates completely. 
• Remove from heat, let it cool, and add chopped onion, coriander leaves, ginger-garlic paste, red chilli powder, garam masala powder, peppercorns, coriander powder, and cumin powder. 
• Knead well again.  
• Tip: Freeze for 1-2 hours at this point if you want. 
• Once the mixture is cool enough, add the lemon juice and salt. 
• For the patty, roll the meat mixture into a ball, flatten each ball in the palm of your hand, and shape into kebabs. 
• Dip in the beaten egg mixture (both sides) and shallow fry the kababs on both sides with ghee till golden on a heated tawa (or nonstick).  
• Serve hot with green chutney.  

     

Dolonchapa has shared with us her recipe for Shammi Kebabs, a mouth-watering starter. 

We know Dolonchapa Chakraborty from our school days. At present, she is doing her PhD in DNA-protein interactions in viruses at the State University of New York at Buffalo. She likes to travel (mostly hike), paint, dance, read, and blog. (You can check out her blog here)

    Her interest in jostling up random stuff to make a dish grew from her belief that food is a great way to bond with people. Her dishes started making its way to parties where she always has her foodie friends around. She loves to bake, and spoils her friends rotten.

Mouthwatering recipe, ain't it?

Try it out at home and share your experience with us.

Do comment below or mail us at:

the2brokegirlz@gmail.com

MOMO / POT STICKERS

Dumplings are my favourite, be it of any kind, any nationality. Tonight is Momo night, because it has totally been a 'bangali-r Khichuri ar Ilish bhaja' weather the whole day. But for me, it is momo for the mouth, and chicken soup for the soul! Now tonight, these momos aren't momos, but POT STICKERS. If you thought steaming was easy, wait till you read on..

INGREDIENTS:

• Flour,

• Water,

• Vegetable oil,

• Salt, 

• Freshly ground Black Pepper,

• Chicken - minced,

• Cabbage - finely chopped,

• Onions - finely chopped,

• Carrots - finely chopped (nobody uses, but I do. You may avoid),

• Ginger - finely chopped,

• Garlic - finely chopped,

• Spring Onions - the white and the green part, thinly sliced (if using, put lesser of the regular onion),

• Sugar,

• Vinegar,

• Maggi Chicken seasoning cubes - to taste,

• Butter - cold, from the fridge. 

METHOD:

• Make a soft, non-sticky dough with the flour and water, adding little salt, and little oil. Cover with a slightly damp cloth, and let it rest for 20-30 mins.
• To the chicken mince, add cabbage, onions, spring onions, garlic, ginger, carrots (if using), the maggi cubes, black pepper, little sugar, and little vinegar. Mix it thoroughly. 
• You may take a spoonful of the mixture, form a little patty, and fry in in a non-stick pan. Taste, and adjust seasoning.
• Break the butter up with your fingers and knead into the chicken mixture. Refigerate for 15 mins. I use some butter to make the filling juicy. Chicken tends to dry out after cooking.
• Pinch out a 1 Rupee size of dough, dust it with flour, and roll it out as thinly as possible into a 3" diameter disc, like a 'Luchi'.
• Fill it with a spoonful of the chicken stuffing, bring together the edges, pinching in as you go and close it to make your dumpling. Make as many dumplings as you have to.

• To make Momos, steam the dumplings over boiling water for about 12-15 mins. 
  
  

• To make pot stickers, bring a saucepan of water to boil. Put over heat a frying pan that has got a well fitting lid. Add a teaspoon or two of vegetable oil to the hot pan, and arrange the dumplings in the frying pan keeping some gap between them. Give it a minute to get the bottoms fried and golden.
• Now carefully pour the hot water into the frying pan reaching halfway up the dumplings. IT WILL SPLUTTER. Cover with the lid and give it some 8-10 mins.
• When you hear the sizzling sound from the pan, take the lid off. The water should all be gone by then. If there is still some water, cover and give it another couple of minutes.
• Take the Pot Stickers out bottom side up on a plate. 

Serve with a bowl of steaming clear soup.