Flavours Of India

Murgh musallam has its own temptation among every category of people since the mughal period ever began. This chicken recipe has its own significance and name in the array of mughal nawabi recipes too. Well if you are looking for exciting recipe of this dish, then read out below!

Murgh Musallam

Ingredients:

11/4 chicken pieces,20 flakes garlic,5 tsp salt,4 green chillies,20 gm ginger,1 tsp turmeric powder,2 tsp red chili powder,12 peppercorns,1 cup beaten curd,12 cloves,2 sticks of cinnamon,16 shelled almonds,2tsp coriander seeds,8 peeled brown cardamoms,1 tsp cumin seeds,1 cup vegetable oil,3/4 cup water,2 tbsp chopped coriander ;aeves,3 large thinly sliced onions,3large blanched and pureed tomatoes

Method:

1. With the help of fork, prick chicken pieces all over. Now, grind together chilies, half of ginger and 12 garlic flakes into a paste. Mix chicken nicely with ground paste, a tsp of salt, garam masala powder, curd, half of red chilli powder and turmeric powder. Let it marinate for about half an hour.

2. In a pan, roast cloves, cinnamon, almonds, peppercorns, cardamoms, coriander seeds and cumin seeds.

3. Heat oil in a pan for about two minutes and then add remaining garlic with onions. Fry till onions get golden brown and then remove them aside. Strain the oil and pour it into a cooker.

4. Grind together fried as well as roasted ingredients with remaining ginger into a paste while adding little water to it step by step.

5. Now remove chicken pieces. Group chicken pieces into two batches. Place cooker with oil on a high heat. Now lightly brown each batch slowly and keep them aside. Make sure you reserve the marinade.

6. In the remaining oil, stir and fry the ground paste for two minutes. Now add chicken pieces with marinade and tomato puree to it. Season it with red chili powder and salt. Mix them well. Afterwards add remaining water to it.

7. Close the cooker to bring it to full pressure on high heat. Later reduce the heat and cook for five more minutes.

8. Remove cooker from heat and allow it to cool down gradually. Open cooker and serve hot after garnishing it with coriander leaves.
   

Are you looking for some cool, refreshing, healthy as well as exotic experience? Here are some summer coolers for you, which are very part of Indian cuisines and can be supplemented with any Indian meal. Try them for yourself and others.

Plum passion

Ingredients: 600 gm fresh plums;10-15 gm rock salt;140 gm of sugar;700 ml icy water;250 gm trodden ice;4 lemon segments;

Method: Boil fresh plums in the water, then add half amount of sugar along with 5 gm of rock salt and allow it to cook for few more minutes, now squeeze out pulp while straining and discarding the seeds as well as skin(this strained pulp can be stored and used later for the drink in the fridge). Now blend the pulp till it turns into a fine paste in the blender while adding water, lastly season it with salt, lemon slices and sugar. Serve it by adding refrigerated water and packed down ice..

Guava guzzler

Ingredients: 300gm guava seedless;500 ml of guava juice;10-12 gm rock salt;60 gm of sugar;200 ml icy chilled water;100 gm trodden ice;4 lemon slices;10-15 freshly picked mint leaves

Method: Mix fresh guava with juice, ice water and mint to make a fine puree while straining discard the leftover. Spice up the juice with rock salt, along with lemon juice and sugar. Alter the evenness of the juice with the usage of iced water , crushed ice. Serve ice cold

White gazpacho

Ingredients: 4 slices bread (crust removed);150 gm almonds, blanched and skinned;3 garlic clove;60 ml extra virgin olive oil;50 ml white wine vinegar;2 tsp salt; 150 gm white grapes, halved and seeded

Method: Soak the bread in water until it gets soft, for about 15 minutes. Combine the almonds and garlic in a food processor or blender and process until almonds are finely ground. Now squeeze out the water from the bread and add it to the same food processor. Blend to a smooth paste. With the motor running, add the olive oil in a slow stream. Now adjust the consistency of juice by adding water, and season to taste by adding salt and vinegar to it. Serve immediately or chill the gazpacho. Stir before serving in bowls and garnish with grapes.