Chicken chilly - Chef Abinash

Well to start with, the prerequisite is to be hungry and patient.



Now the not so delicate way of preparing the delicacy:

Ingredients:
1. 1/2 Kg chicken boneless
2. 3 tsp cornflour
3. 2 tsp maida
4. 200 m.l. refined oil
5. 1 egg
6. 2 tsp Soya saus
7. 2 tsp tomato saus
8. 2 big onions
9. 6-7 cloves of garlic
10. 1 inch long ginger
11. spring onion 2
12. chilly powder and green chilly
13. salt to taste
14. Lemon half piece

Phase 1:
Marinate the cleaned chicken in a mix of salt, Haldi, chilly powder and 1 spoon of lemon juice for 1 hour.
Prepare a mix of the courflour, maida, 1 tsp oil, salt, egg and chilly powder.

Phase 2:
Put the marinated chicken in the mix and leave for 15 mins.
Heat oil in a pan to deep fry the chicken.
Put a separate open flat pan and fry the onion, ginger, garlic in it.
First put the garlic, then ginger, then onion and then the green chilly to it.
Stir them till they are well fried.
put some tomato saus and soya saus adn pepper in it.
Put the fried chicken in it add salt and then the spring onions. Thats it.
server hot to yourself. :)

Bon south - A review

Well I had a chance to taste the Bon south's cuisine and here comes the review direct from my heart and tongue.

If you Don't have patience to read whats below here is the summary:

--> Food variety minimal, preparation is average, price is high, ambiance is really good, some abstruse beverages they have which are pathetic. Over all it does not make up a great lunch.

Detailed review:

Once you are in there you have two options: to choose the buffet priced at Rs 295/- + Taxes or à la carte which is really over priced.

We opted buffet with anticipation. The table was well arranged, just that the food to follow was not par with it. It started with Soups (Chicken sorba and/or tomato rasam). Well chicken thing was bad and rasam was good.

They brought some masala vada of size too small to be called vada so they named it otherwise. And chicken pepper dry. Which was little to dry and left all the scope of garnishing unutilized. Anyway the service was really poor, cause at any point of time you take a look on the table you find the water glasses empty, starter places vacant and no chutney or sauce to go with the starter.



Well hopeful about the main course we leaped to grab the bigger plate but terribly disappointed not to find anything worth filling it. Biriyani was too naively prepared, mutton was not fresh, chicken curry was floating on a curry which apparently had nothing but artificial color in it. The raita was good. So we had plane rice, raita and some daal fry. They had some veg curry which had no vegetables in it anyway.

Feeling taken in by the showed off arts, well arranged tables and a warm welcome we food the food rather cold. Heading for the dessert section which seemed really deserted actually we found nothing but vanila ice cream and a south indian preparation of moong daal, the daal was a good different taste and vanila ice cream tasted as usual.

So over all the service was slow and you feel unattended.
Food gave no further addition to different culinary experience and rather a turn off.
And final verdict would be a no.

Truly
Abinash

Mutton Rogan Josh - (Chef Abinash)

Well, To start with This is a quick guide for the first timers like me, to confidently prepare a mutton delicacy of their own way and proudly name it the famous mutton Rogan josh, :) But certainly it taste good. I cooked for the first time. :)
Here goes the brilliant recipe:




Ingredients:

1. Fresh mutton 1/2 Kg
2. Onions 4 (the big ones)
3. Garlic 3 (some 30 cloves)
4. Ginger 3-4 (one inch length each)
5. Black pepper (one ts)
6. Dhania powder (1 ts)
7. Jeera powder (1 ts)
8. Yogurt (dahee) 1 cup
9. Hari mirch (2)
10. Red dry mirch (3)
11. Mustard oil (170ml)
12. Salt add to taste
13. Sugar 1 ts

Get started:
First be ready to have patience for next 1 hour.
Put the yogurt, garlic, ginger and green chilly paste on the meat and mix well.
Leave it to marinate for 1 hour.
Prepare the paste of Onions, Garlic, Ginger, red chilly, Dhania powder, jeera powder and a one inch long Cinnamon. Grind it well with some water.
Now put the pressure cooker on the stove at medium flame and put the oil in it.
When the oil is hot put 1ts sugar and wait til its brown, put 1 ts turmeric (haldi).
Now its time to put some real effort. Put the whole masala (mix prepared after grinding) to the oil and keep stiring till it becomes brown and sticky.
put the marinated meat to it and stir for a while with open pan. Let the water be out of the meat in the pan. Cover the pressure cooker and leave for 5-6 whistles.
Open the cooker and add meat masala to taste and stir. Add cardamom powder and stir it.
Serve hot....



Mansa Jhola:
Now to prepare Balangiria mansa Jhola, follow the instructions as above
then add 2 cups of hot water to it and stir well. put a boiled potato and some dhania powder. Stir well and heat till the curry starts boiling. Its done. And it tastes better than anything.

How to eat:
Don't go for flavoured rice, just plane white rice, green vegetable salad or raita, and the mansa jhola, NO DAAL at all. This will make you a great meal. :) Enjoy your meal.

Adhure se hum adhure se tum

kabhi fursat jo mile to chali ana mere paas tum
hain hazaron khwahisain baki, adhure se hum, adhure se tum

Kabhi ho izazat to khwabon main ajana akele
saath chalenge falak tak, jahan dharti aur asmaan mile

nazraano ka asiyana hoga, aur chahnewalon ka mela
ek sisak si uthti hai, main khona jaon, rehna jaon akela

ek chah, ek gujarish, ek peymaana liye khade hain
ke beinteehah karte hain mohabbat tumhise har lamha jude hain

bhool na jana ek pal bhi is shaksh ko ek shaksh samajh kar
mehfil ki ronak main na bhulana hume bemehfil samajhkar

jashn to humbhi manate, khoob surat mehfil hum bhi sajate
kher khuch lamhe intezaar ke aur sahee, kaas humbhi chahiton main shamil ho pate!

Truly
Abinash

And..

And with this the desperate seek of comfort is erased. The ennui remains and the despair or desire to migrate to a different land, a different mass. To have a different origin becomes too hard to bear. The hope in one dimension dies out giving birth to an all new hope in different dimension. It becomes hard to discern, what’s right and what’s wrong. All that remains is the quite desperation to run, fly and escape. To be in a different landscape, to be in a different world. It hurts in here. Its like the never ending winter at times, with hope of spring in mind. Its like the summer that overcasts the rain.

P.S. Some time I wonder why do I start a sentence, more a paragraph, more an article itself with the phrase “AND”. Don’t know something compels. May be it manages to hide the origin of the feeling which drives you to write such kind of abstruse stuffs.
A Smile :)

Truly
Abinash