Back with a bang
I was out of work due to a surgery. I am back now after over a month’s break with a bang to bring you winter recipes. Winter is a delight for those who like cooking and those who enjoy eating.
Bathua & palak chicken & Bathua and bajra chilas with paneer bhurji
INGREDIENTS:
Bathua saag is available mainly during the winter season – so make the most of it
500 gms chicken – drumsticks or breast pieces
1 cup of browned onions
2 cups of bathua saag – cut into small pieces and washed well
1 cup of palak – spinach cut into small pieces
4-6 pods of garlic
Half inch piece of ginger cut into small pieces
1 cup tomato puree
1 cup white oil
Half tsp of haldi – turmeric powder
1 tbsp of coriander -dhania powder
2 tsps of roasted cumin- jeera powder
Salt
For the marinade:
4 tbsps of curd – dahi
2 tsps of ginger garlic paste
salt
Make deep cuts on the chicken pieces and marinate with salt, dahi and ginger garlic paste. Leave aside for 15 minutes.
Wash the bathua and palak very well and blanch till soft. You can also boil the saags in a pressure cooker till soft. Cool and then crush to small pieces or you can also blend in a mixture to obtain a paste. Keep aside.
In a pan add half the quantity of oil and add the browned onion, ginger garlic and also add the marinated chicken pieces. Fry with chicken pieces with the marinade on medium heat, turning once or twice until all the sides of the chicken are slightly brown. Add the saags, spices and the tomato puree and stir well. Cover with a lid and cook covered on low fire till the chicken is soft and tender. You can adjust the gravy as per your needs.
Serve with alu paranthans.
Bathua and bajra chilas with paneer bhurji
Bathua and bajra chilas
INGREDIENTS
1 cup of bajra atta
2 tbsps of wheat flour
1 medium sized onion – finely chopped
Ghee or white oil for making the chilas
For the paste
2 cups bathua saag
1 cup palak – spinach chopped into small pieces
3 pods garlic
Half inch ginger
2 green chillies
Sift togethethe bajra and wheat atta. Add salt to taste and the chopped onions. Now was the saags well, blanch or boil. Cool and grind to a paste together with the ginger, garlic and green chillies. Mix into the mixed bajra and wheat flour and blend well to obtain a dough thick enough to make dosas or chilas. Heat a non-stick pan and pour a laddle full. Cook on medium heat, You could cover with a lid so that both sides begin to brown. Gently turn over once the side on the tava is cooked. Cook the other side and prepare all the chillas in this way.
Serve with paneer bhurji.
Paneer bhurji
200 gms of graed paneer
1 medium sized onions chopped fine
3 pods garlic – chopped fine
Half inch ginger chopped fine
1 large tomato – chopped fine
1 cup oil
Salt
1 tsp haldi powder – turmeric
1 tbsp of dhania powder – coriander
2 tsps of roasted jeera powder – cumin
Heat the oil in a non stick pan and fry the onions ginger and garlic till golden brown. Lower the heat and mix in the tomatoes and spices. Cook till the tomatoes have softened. Mix in the paneer and stir gently. Cook on low heat for a further 2-3 minutes. Serve with bathua chillas.
