This pan-fried chicken is made using the thighs of the bird, so it’s difficult to overcook, is really moist inside due to the fat present, and quite easy to make.
I made this for Cherie’s lunch today and she quite liked it and even asked for seconds, which given her current focus on healthy eating and all, is rare. The name is random; I couldn’t think of anything else and thought the title apt.
Boneless chicken thighs, 500gm
Processed cheese, 2 tbsp
Chilli powder, 1 tsp
Jeera powder, 1 tsp
Garam masala, 1 tsp
Onion powder, 2 tbsp
Garlic powder, 1 tsp
Kasoori methi, 1 big pinch
Black pepper, 1 tsp
Carrots, finely chopped, 2 tbsp
Maida, 2-3 tbsp
Eggs, 2, beaten
Hing, 1/2 tsp
Salt to taste
Oil for shallow frying
Mix the lot and marinate for an hour.
Mix again, ensuring the masala is evenly coated over every piece of chicken.
Shallow fry – about 2 – 3 minutes on each side in a moderately hot pan.
Pat dry, sprinkle with lemon juice,
If you plan to deep fry, increase the maida and eggs, and ensure the batter covers each piece fully.
The cheese can be omitted, unless you’re using breast.
A vegetarian version can be made with paneer.
The carrots add to the texture of the final product.
Every so often, we meet up with missionaries from a certain Christian order and talk about the Holy Bible and related books. These missionaries are all bright young men, usually far from their homes and families, sometimes their countries, in addition to being polite, friendly and excellent company for discussions of this sort. Having been in their position decades ago, if there’s one thing I absolutely love doing, it is cooking for them.
One of these chaps was 19 years old, and had already lived away from his family for a long time, almost all on his own in the big, wide world. Made us reflect on how sheltered a life Cherie (17 yo) is living.
Two of these young men dropped by yesterday, and after we were done with our discussion, all of us trooped into the kitchen where they peppered us with questions (this was our first meeting) while I cooked for our supper. On the menu this evening, was a Spanish omelette, accompanied by coleslaw, buttered toast and Coke.
This recipe serves 6 as a light meal. The dish however is substantial, easy to cook, easy to eat and tastes quite good. It tastes good when cold/room temperate too, and is a good idea for a picnic or to carry on a train journey as the first meal unwrapped. Leftovers can be made into sandwiches, stuffed into pies or other pastry or rolled into wraps among other ideas.
2 Potatoes, large, diced
2 Onions, large, diced
1/2 Cup Chicken, boneless, chopped
10 Pods Garlic, chopped
Handful Coriander, fresh, chopped
2 – 3 Green chillies, finely chopped (optional)
10 Eggs, beaten
1 tsp Peppercorns, pounded
For the tadka / tempering
10 leaves, Kadi patta
1 tsp Black mustard seeds
1 tsp Ginger, fresh, finely chopped
Cheese, grated (optional)
Oil for cooking
Salt to taste
Non-stick frying pan large enough to hold the lot
To make it:
Immerse the potatoes for about 8 minutes in boiling water, then drain and let dry.
Heat oil in a pan, add the potatoes, stir from time to time, until cooked through.
Add onions, garlic, chicken, black pepper and if using, green chillies too. Saute for a few minutes until the chicken is cooked. Add the chopped coriander. Mix well.
Add the eggs, mix well and let the lot sit there, on a very low flame, covered, until the top is firm-ish.
Flip the entire omelette on to a plate and put it back into the pan, so what was on top, is now at the bottom. Do this a couple of times till the omelette is cooked from within.
If using cheese, place the cheese on top of the omelette and cover it so it cooks.
Flip the omelette onto a platter for serving.
Heat some oil, splutter the mustard seeds, then add the kadi patta and ginger, fry for a bit and pour it on top of your omelette.
Serve hot, with toast and tomato ketchup.
For step #4, if necessary, keep it the oven with the top element turned on. If you don’t have an oven, heat a roti-tawa really well, and place the tawa atop the pan, not touching the eggs, so its heat will cook the eggs from the top. The same methods can be used to melt the cheese in step #6.
If you want a classic omelette, omit the cheese, chillies, chicken and final tadka. Replace the coriander with flat leaf parsley.
Sharing with you all the recipe cluster bean/fali dhokla, which is closest to my heart. This is one recipe which brings back such nice childhood memories. My mother used to teach at the school along with taking care of me and managing the house. Those were the days when household helps were limited and automation was minimal.
Because of her busy schedule, we had very little time for picnics or going out. But every year, with the first rain we would go out onto the terrace and sit on a platform next to the water tank. It was the highest accessible point of the house. My mom would cook fali dhokla specially for that day and bring it up in a big tiffin.. The aroma of dhokla would mingle with the smell of moist sand, the chirping of birds, the sun at the horizon about to set, occasional sighting of rainbow and the cool breeze.
We followed this ritual year after year; it was our idea of a little picnic on the terrace. Those were the small joys of life. This memory is etched into mu mind for a lifetime.
I was missing my mom today, hence tried this dish. The recipe is as follows:
2 cups of wheat flour
1 cup of fine flour/maida
1 teaspoon spoon carrom seeds/ajwain,
1 teaspoon refined oil
1/2 teaspoon red chilly powder
Salt to taste
1 cup cluster beans/gwarfali finely chopped
1 cup bottle guard/lauki chopped,
1 small onion finely chopped
1 medium sized tomato finely chopped
2 green chillies finely chopped,
Some juliennes of ginger
Mix the above ‘dough’ ingredients together and make a soft dough. Cover it in a muslin cloth and set aside for 15 minutes. Now divide the dough in ten balls and make dhoklas and set them aside.
Take a cooker and add 2 tablespoon oil.
Put 1 bay leaf and a teaspoon of mustard seeds.
Once the seeds start crackling, add one teaspoon red chilly powder, half teaspoon turmeric powder, salt to taste and three cups of water.
One the water starts boiling up, add all the cut vegetables and let the mixture boils once again.
Now add the dhoklas to the mixture.
Cover the cooker lid and pressure cook it for three whistles. Let the pressure get released on its own. Be careful not to open the cooker before all the pressure is released.
Once the pressure is released, remove the lid and add one teaspoon of dry Mango powder/amchur and squeeze half a lemon into it.
Garnish it with fresh coriander leaves and serve hot.
Do try it at home and let me know what you think. You can sprinkle some wheat flour into the gravy if it gets too watery.