Turkish Eggs - Cilbir (Breakfast)

 This recipe is courtesy of the youtube channel Travel.Eat.Repeat

~Cilbir~

Ingredients

1. Eggs - 4 medium
2. Greek Yoghurt or Hung curd - 1 Cup
3. Garlic - Finely Chopped - 2 tsp (5-6 cloves)
4. Paprika Powder - 2 tsp
5. Salt - 1/2 tsp
6. Black pepper powder - 1 tsp
7. Olive Oil - 2-3 tbsp
8. Parsley - Finely chopped or dry parsley - 1 tsp
9. Coriander leaves- Finely Chopped - 2-3 tsp
10. Green chilly 1 large (non-hot) - Finely Chopped
11. Chilly Flakes - 2 tsp
12. Butter - 25 gms

Method (Yoghurt Base):

1. Take 1 cup of yoghurt in a bowl, add chopped garlic,  paprika powder, black pepper powder, salt And mix it well until it attains the consistency
2. Adjust salt as necessary and keep it aside

Method (Parsley, Corriander, chilly dip)

1. In a separate bowl, take 3 tbsp of olive oil
2. Add chopped parsley, coriander and chilly and mix it well and keep it aside

Method (Butter, Chilly Flakes and Paprika dip)

1. Take a frying pan and fry 25 gms of butter in low heat until it starts to bubble
2. Turn off the heat and add 2 tsp of chilly flakes and 1 tsp of paprika and mix well
3. Take this out into another small bowl/cup

All Dips

Bringing It All Together

1. Take a serving plate and spread the yoghurt base in circular fashion (as shown below)
2. Sprinkle Parsley+Corriander dip and Butter+Chilly dip on top
3. Fry 4 eggs (You can also keep it sunny side up if you like it that way) and gently place them on the yoghurt base 
4. Sprikle Parsley+Corriander dip and Butter+CSprinkleip on top of eggs too
5. Serve with Garlic bread or Pita bread

Spread the base

With Suny Side Up (2 eggs)

Complete Preparation

With 4 Full Fry Eggs

 

Enjoy!!

Chicken Tikka Masala

This recipe is courtesy Keyan's Kitchen - God Tier Chicken Tikka Masala with some modifications by me and it is YUMMY!

Chicken Tikka

Ingredients 

• 8 Boneless skinless chicken thighs - Cut into roughly 1inch cubes and soaked in lemon juice (1 lemon) [thighs are MUST since they are tender]
• Hung curd or plain yoghurt - 1 cup 
• Garlic - 5-6 minced or paste cloves 
• Garam masala - 1 tbsp
• Onion powder or paste - 1 onion if paste or 1 tsp if powder
• Turmeric - 1tsp
• Chicken Masala - 2 tsp
• Kashmiri Chilli Powder - 2 tsp
• Paprika/Normal red Chilly pwoder - 1tsp
• Salt to taste
• Oil (Sunflower) - 1 tbsp each for marination and frying

Method (Chicken Tikka)

1. Marination: Remove excess lemon juice from the chicken. Mix all the above, cover it and keep in the fridge for 30-45 mins
2. Take 1 tbsp oil in a Pan and heat it in high heat
3. Put the chicken in the pan and set the heat to medium, cover with a lid and let it cook for 5 mins
4. Turn the chicken over to cook on the other side and cover with a lid
5. Check if the chicken is tender. Remove from flame and keep it aside
6. Keep the remaining Oil in the Pan for Gravy 

Masala (Gravy)

Ingredients

• Onions - 4-5 Finely chopped
• Tomatoes - 3-4 Pureed
• Garlic Past - 2-3 tsp
• Chicken Masala - 2 tsps
• Garam Masala - 2 tsp
• Turmeric - 1 tsp
• Kashmiri Chilly powder - 2 tsp
• Coriander leaves - 100 gms bunch, chopped
• Kasuri Methi (Dried fenugreek) - 1 tsp
• Fresh Creme - 200 ml
• Butter - 1 tbsp 

Method

1. In the same Pan in which you fried the chicken, add butter and mix the pan well with spatula
2. Add Onions and Garlic paste and let it cook for 10 mins in medium flame. Stir occasionally.
3. Once Onions turn light brown, Add Turmeric powder, chilly powder, chicken masala powder and garam masala powder and mix well.
4. Let it cook in low heat for 5 minutes while stirring
5. Add tomato puree and stir well. Cover the lid and let it cook for 10 mins (stir occasionally) until oil separates.
6. Once the tomato is well cooked, add fresh cream and stir well. 
7. Add chicken tikka and 1/2 cup of water stir well and let it cook on low heat for 10 mins
8. Switch off the flame and add chopped Coriander and Kasuri methi and stir well. Cover the lid for 5 mins

Sever with Jeera Rice or Chapati.

Chicken Tikka Masala

Chicken Tikka

Puru's Poha - With a Nagpuri Twist!

 An interesting twist to the quintessential poha!

Ingredients

1. Poha - 3-4 cups
2. Onion (preferably white) - 3-4 medium, finely chopped
3. 3-4 Green chillies (non-hot) - Finely chopped
4. Rai (mustard seeds) - 1 tsp
5. Turmeric powder - 2-3 tsps
6. Dhaniya (coriander) poweder - 2-3 tsps
7. Everest Kitchen King Masala - 1-2 tsp
8. Nagpuri Garam Masala (Or any other garam masala) - 1 tsp
9. Peanuts - 1/2 cup - roasted
10. Potatoes - 2 medium, chopped
11. Coriander (dhaniya) leaves - 1/2 cup Chopped
12. Oil  - As required
13. Salt  - As required
14. Sugar - 1 tsp
15. Water - 1/2 cup

Step #1:

• Take 3-4 cups of poha and soak it in water
• Drain the water and add 1 tsp turmeric and 1 tsp Nagpuri Garam masala (or normal garam masala) and mix them well with poha
• Keep it aside

Step #2:

• Take 2-3 tsp oil in a pan and fry potatoes
• Once they are partially cooked add 1/2 tsp turmeric, 1/2 tsp dhaniya powder, 1/2 tsp red chilly powder and salt. 
• Cook the potato well and keep it aside

Step #3

• In a large pan, heat 1.5 tbsp of oil. Add rai (mustard seeds) and let it sputter
• Add chopped onions and chopped green chillies and  let it cook on medium heat until the onion turns light brown
• Add 1 tsp turmeric, 2 tsp dhaniya powder, 1 tsp kitchen king masala and stir to mix them well
• Add 1/2 cup of water, salt as needed and 1 tsp of sugar and mix well. 
• Cover the pan with a lid and let the onions cook in the masala for 5 mins on low heat
• After 5 mins, open the lid and let the remaining water evaporate.
• Add Poha and mix well
• Add fried potatoes, roasted peanuts and chopped coriander leaves and mix well.
• Switch off the gas, close the lid & leave it for 2 mins

Serve with a wedge of lemon and grated coconut! 

Chicken Dum Handi

 This recipe is coursey Radhika Bali.

Chicken Dum Handi!

A) Marination

Ingredients for Marination

1. 500gms - Chicken (preferably with bone)

2. 1 Cup - Yoghurt

3. 2 tsp - Chilli Powder

4. 1 tsp - Turmeric

5. 2-3 tsp - Oil

6. Salt to taste

Mix all the above together and let it marinate for a couple of hours in the fridge

B) Preparing Masala Paste:

Ingredients for Masala Paste

1. 2 tsp - Coriander (Dhaniya) seeds

2. 3 tsp - Saunf (Fennel Seeds)

3. 3 tsp - Shah Jeera (Caraway/Cumin Seeds)

4. 1/2 inch - Cinnamon

5. 1-2 tsp - Peppercorn (Adjust as per the hotness needed)

6. 2 tsp - Khas-khas (optional)

7. 3 - Onions Chopped

Method for Masala:

1. Dry Roast Dhaniya, Saunf, Shah Jeera, Cinnamon and peppercorns together for a few mins on low flame until the flavours come out

2. Let it cool and grind the above + khas-khas to a fine powder

3. Take a 1tbsp of oil in a pan and roast Onions. Once onions are brown mix with the powder in point #2 and grind it into a fine paste

C) Preparing Curry  

Ingredients

1. 2-3 - Tomatoes chopped

2. 1/2 a beetroot chopped (optional)

3. 1/2 - Ginger

4. 3-4 - Garlic cloves

5. 1 - Bay leaf

6. 1tbsp - Oil

7. Salt to taste

Method

1. Make Puree out of tomatoes, ginger, garlic and beetroot

2. Take 1 tbsp oil in a traditional handi or a large pan with a lid and put bay leaf and the masala paste from part B above.

3. Fry on medium heat till the oil starts to separate.

4. Add Tomato+Beet puree and bring it to boil on medium heat

5. Add the marinaded chicken and mix well. Add half a cup of water. Adjust salt

6. Cover with lid and seal the lid with roti dough (this is for the dum).

7. Let it cook for 15-20 mins on low flame

8. Remove lid and adjust salt as necessary and check if the chicken is cooked properly. Cover the lid and Cook for a few more minutes if the chicken is not cooked.

Add chopped coriander leaves & green chillies for garnishing (optional)

Serve with Roti!

Final Product!

On the DUM!!