Jan 31, 2008

Murg Do Pyaaz/Chicken do pyaaz

Murg do pyaaz is my all time favourite dish. I learnt it from my brother who is a chef in Italy.
I've already posted this recipe on my blog but am repostiong it for the JFI~Onions.

Onions-3big (chopped)
Cumin powder-1tbsp
Chilli powder-3tbsp
Garam masala powder-2tbsp
Ginger garlic paste-2tsp
Thick curd-1/2cup
Salt to taste

Method: Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside. In a kadai heat 2tsp oil fry 11/2 onion till brown, cool & grind it to a fine paste. In the same kadai heat oil, now add the remaining onions & fry, then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well. Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open. Fry well till the masala clings to the meat.Garnish with cilantro.
Note:Can also be substituted with Potato insead of chicken.

Jan 2, 2008

JFI ~ February

Its my Turn to host the JFI for February.

First i would like to thank Indira who started the Jihva for Ingredients & giving me the opportunity to host this event.The moment i accepted to host the JFI event i decided the ingredient and what else it could be other than Onion...

Just imagine a kitchen without onions naaa...

Jiva for Ingredients ~ February:Onions

So now get ready and prepare any dish with onions this includes Red, White,Yellow onions,Pearl onions,Shallots,Spring Onions.... these are the types i know Pleas let me know if there is anything else.

The rules to participate are:

Prepare a dish with the ingredient onion and post it on your blog on Feb1st 2008 and non bloggers who would like to participate just email me your recipe with the picture.

Email me your entries to radhiskitchen@gmail.com

With the Link to the post along with a Photo 75×75pixel size,title of the post by 3rd Feb.

Looking forward to your entries and entries are not limited to Indian cuisine alone so any dish from any corner of the world would be great.