Chicken Do Pyaza (Murgh dopiaza)

It's Ramadan time and I am missing the iftar get-togethers with my old friends in Lucknow. The spread during iftar is so nutritious and a feast for the eyes as well, containing protein and carb rich foods after fasting the entire day.

Lucknow is the town (in Uttar Pradesh, India) where I learnt this flavoursome dish. It's quite well renowned punjabi/North-Indian dish and you will find many recipes on the net as well. But the authentic recipe of 'chicken dopyaza' will be one where two types of onions will be used. As the name suggests 'do pyaza' (or) "dopiaza" is a the persian word which means 'two types of onions' 

I've used the small red onions (shallots) which are generally used in sambars in South India. And another variety, regular red onions either chopped or ground into paste (for this recipe).

Ingredients: 

• Chicken breast pieces: 500 grams
• Red onions chopped: 3 big ones 
• Shallots (small red onions): 500 grams
• Tomatoes: 2
• Eggs: 1 
• Ginger paste:1Tbsp
• Garlic paste: 2 Tbsp
• lemon: 1
• Salt to taste
• Sugar
• Turmeric powder: 1tsp
• Chilly powder: 2 tbsp
• Garam masala powder : 2 tsp
• Bay leaves: 2-3
• Oil
• Ghee

Procedure:

1. Take 8-9 shallots and sprinkle some salt, chilly powder and 2 tbsp of lime juice. Keep it as it is for an hour at least.

2. Marinate the chicken with ginger paste, garlic paste, turmeric and chilly powder, salt, 1/2 tsp of sugar, 2 Tbsp: lemon juice, and 1/2 tsp of garam masala. For binding I have used 1 tsp of oil and 1 egg. Mix them all well and keep the marination for 1 hour.

3. Meanwhile make a smooth paste of chopped onions and chopped tomatoes  and keep it aside.

4.Take a thick bottomed pan and heat 3 Tsp of oil. Now add 2 bay leaves and fry the onion paste until brown.

5. Now add the marinated chicken along with chilly and turmeric powder into the pan and fry them for 15 mins on medium flame.( never cook chicken in low flame..chicken becomes rubbery. So adjust your flame between high and medium)

6. Once the onions are cooked add the tomatoes and stir well and cover the pan and let it cook for another 20 minutes i.e. until the chicken gets tender and soft.

7. Take another pan and fry the seasoned baby onions (shallots) from before in oil. Keep it aside.

8. When the chicken is cooked, add the fried shallots with 1 Tbsp of ghee (clarified butter) and Garam masala powder,( I have used home made Garam masala to bring the authentic taste )

9. Now, for the red colour I added 1 tsp of Kashmiri lal powder (kashmiri chilli powder) along with ghee and mixed well. 

10. Cook it for another 5 minutes and you can serve it with a boiled egg on top (optional)

~Enjoy it with naan or roti!~

My Naan recipe here: Indian flat bread

Vada Pav

I want to dedicate this marathi snack to my friends in Mumbai. It can be eaten at any time of the day, But on rainy days, when the weather is sultry and cool, vada pav tastes awesome during those times :) It's should be hot, fritter outside should be crisp (with the brown, crumbly tentacles of batter still attached), all encompassing with a gentle yield, Inside the filling must be the right blend of spices with herbs elevating the mashed potato. 

You can serve with green or red chutney.

The vada (batata vada)- The fritter

• 4-5 large potatoes, boiled and mashed
• 1/4 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2-3 chopped green chillies
• 1/2 cup finely chopped onions
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 8 curry leaves
• Asafoetida (or) Hing: 1 pinch.
• Juice from one medium size lemon
• Salt to taste
• 1 tsp of ginger & garlic paste (optional)

 For the fritter:

• 1 cup besan (chickpea flour)
• 1/2 cup rice flour 
• 11/2 tsp  salt
• 1 tsp coriander seed powder
• 1 tsp cumin powder
• 2 tsp chilly powder.

Mix all the above ingredients with water. Consistency should not be be runny and should be thick enough to coat the Alu tikkis evenly.

Method:

1)Mash the potatoes well and add the chopped onion, corriender and mint leaves. Add the salt according to your taste.

2)Take 2 tbsp of oil in a pan and heat it up. Into the oil add the mustard and cumin seeds and let them splatter, 

3)Now add a pinch of hing into the oil and fry the curry leaves.

4)Lower the flame and add the potato mixture.Mix it well and turn off the stove.

5)Now add the lemon juice and mix it well. Let it cool down for 10 minutes.

6)When it is cool enough, roll the mixture that you just made into small rounds and then flatten it in between your palms. 

                            

7) Heat oil in heavy bottomed wok until a small drop of batter dropped in, rises sizzling to the surface very quickly (level of heat).

8) Now gently dip the potato cutlets into the batter and cover the potato balls with batter on all sides and then drop them into the hot oil,m one by one. Don't put too many at a time.

9)Let it fry in medium flame until golden brown.

10)Drain the excess oil using tissues and serve hot with chutney  and pressed inside bun breads (pav).

  

~Enjoy it while watching the rain~ Happy Summer!

Serve these tasty fried cutlets inside the pav breads with green chutney and a hot cup of Tea.

What is vada paav!