Back with a Murg- Murg Makkhani

Hello fellow followers,
I don’t even know how many followers I have . I know that I have been MIA for a long time ( well 8 years to be exact; bit who is counting 😊). It’s not that I have not been cooking; it’s just that I lost my art of  putting my actions in words. So here I am trying it again. Bear with me as I dawdle my way in the blogging world again with the recipe for “Murg Makkhani” aka “ Butter Chicken”.
This is made in my favorite kitchen tool Instant Pot(IP). It is my sanity saver for crazy busy day. This recipe needs 12 minutes of cooking time and is really yummy.




Ingredients:-
1.5 lb. boneless, skinless chicken (don't worry about cutting it into pieces)
2 tbsp. butter
1 green chili
1 tsp. cumin seeds
1/2 onion large, cut in pieces
2 tbsp. ginger garlic paste
4 tomatoes cut in large pieces
1/4 cup cashews
2 tbsp. dried fenugreek leaves
1/4 cup water
1/4 cup heavy whipping cream
1 tbsp. honey
 
   Spices:-
     1/2 tsp. haldi
     1 tsp. coriander powder
     1 tsp. Red chili powder
     1/2 tsp. Garam masala
     1 tsp. salt
 
  To Powder:-
    2” sticks cinnamon
    5 green cardamom
    2 black cardamom
    1 tsp. black peppercorns
    1 tsp. cloves

Recipe:-
1. Start IP in sauté mode.
2. Put butter in IP and let it melt.
3. Then put diced green chili.
4. Add jeera seeds and let them crackle.
5. Add the powdered spices.
6. Except chicken, cream, honey ; add all the ingredients to IP. Place chicken on top of ingredients. Close the lid with vent in sealing.
7. Set the IP to manual for 12 minutes. After the manual cycle is done , leave the IP to release pressure naturally (NR) for 10 minutes & then release the remaining pressure by turning the vent to venting (Manual Release).
8. Remove chicken carefully. Blend contents in IP with an immersion blender.
9. Add cream & honey . Stir into sauce.
10. Cut chicken to smaller pieces & add back to sauce. Stir them into sauce.

Serve hot with Naan, roti or rice.
‘Njoy!!!

Bread Rolls


"Bread Rolls" -can refer to different food items.In US bread rolls refers to "A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. Bread rolls are often used in the same way as sandwiches are--cut transversely, with fillings placed between the two halves."
             The Indian version of Bread rolls is entirely different.Growing up,we had bread rolls for breakfast or for evening snacks,but not as often as we wanted as it was deep fried.Now ,I know one person who really relishes bread rolls-that's my brother-in-law.Well ,here goes the recipe.

Ingredients:-
1 cup potatoes (cooked & mashed)
1/4 cup onions finely chopped

1/2 cup green peas (cooked)
6-7 strands coriander leaves-finely chopped
2 green chillies,finely chopped
2 tbl spn bread crumbs
1/2 tea spn ginger paste
5 bread slices
1 tsp Garam Masala
1/2 tsp Amchoor Powder(Dry Mango Powder)
1/2 tsp red chilli powder
Salt to taste
Oil for deep frying


Directions:-
1.Boil and mash potatoes.
2.Boil the green peas so that they turn a little soft.
3.Mix mashed potatoes,peas,finely chopped onions,ginger paste,green chilli,coriander leaves,salt,garam masala powder,red chilli powder,Amchoor Powder together.
4.Remove the bread edges and sprinkle a little water all over the slice.Remove the excessive water by squeezing the bread slices gently between both hands.Do not sprinkle a lot of water on the bread slice,it will make it soft,mushy and difficult to handle and also the rolls will absorb more oil while deep frying.
5.Place 1-1& 1/2  tblsp stuffing on the center of the bread and wrap the bread piece completely around the stuffing.If there is any crack the oil will seep in and make the rolls more soggy.
6.Roll the bread rolls in bread crumbs and deep fry in oil over medium heat till they are golden brown.
7.Serve hot with tomato sauce.

Note:-You can try the same thing using a mix of grated cheese , a little finely chopped capsicum and black pepper. Tastes too good! Though a little fattening .
'njoy!!
.

Spice Advice

I think this has happened to all of us more often than we admit. You are all set to try out a new recipe or even a old one and halfway though you realize…….uh –o “I am missing something important”. What you are missing or running short of is a spice you really really desperately need. So….maybe you can try an alternative. Here are a few of them.

Know Your Bay Leaves

Bay leaves have been known to add a varied taste to soups, stews and sauces. But the bounty of this herb does not stop here. Fresh bay leaves are stronger than the dried ones and can be found in specialty stores. The freshest are the bright green, pliable leaves and can be stored in the refrigerator for a week.


               The cooking times required for fresh and dried leaves vary. Fresh bay leaves should be added during the last 15 minutes of cooking but dry bay leaves require more cooking time to share the flavors with the other ingredients in the dish.
                                      Now comes the question …how to use this flavorful leaves. Use them while cooking grains, vegetables or meats. Throw in a bay leaf while making sauces. Remember to removes the leaves before serving your dishes.
You can make Bay leaf infused oil vinaigrette. For that heat oil for 2 minutes and add a bay leaf.
So go ahead,experiment with Bay leaves.Try Something new!!!!

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