Chicken Mashrooms (Chiken Mashrums) Recipe

Ingredients

• Olive oil 2 tbsps
• Chicken, cut into 10 serving pieces 1 1/2 kg
• Salt 1/2 tsp
• Freshly ground black pepper
• Small button mushrooms 1/2 pound
• Garlic finely chopped 1 tbsp
• Vinegar 1/2 cup
• Chicken stock quarter cup
• Juice of lemon 1
• Parsley leaves chopped 4 tbsps

Method

1. Heat olive oil in a heavy skillet.
2. Sprinkle the chicken with salt and pepper.
3. Put the chicken in the skillet in one layer and skin down.
4. Cook, uncovered, until brown, about 10 minutes.
5. Add the mushrooms.
6. Turn the chicken and cook for another 5 minutes.
7. Remove all fat from the skillet.
8. With the chicken in the skillet, add the garlic and stir.
9. Add the vinegar and stock.
10. Bring to a boil.
11. Add the lemon juice.
12. Sprinkle the chicken with parsley.
13. Cover and cook for five minutes.
14. You want about half cup of liquid.
15. If there is more than that in the pan, reduce it over high heat.

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Spicy Chops (Spesy Chopps) Recipe

Ingredients

• Mutton or Lamb Chops 1 kg
• Red chilies whole 8
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• Lemons 2
• Onions,sliced 1 medium size
• Green chilies chopped 2
• Fresh coriander chopped 1 bunch
• Salt to taste
• Oil for cooking

Method

1. Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
2. Heat oil in a pan, golden fry the onions.
3. Add salt and chops, cover and cook on low heat.
4. When the chops get tender add the chilies and garlic and ginger paste to it and stir.
5. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
6. Sprinkle chopped coriander and green chilies on top before serving.

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Apple Jelly (Aple Jely) Recipe

Ingredients

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

Method:

• Cut the apples in quarters and boil them in water with cloves till they become soft.
• Drain through a muslin cloth.
• Measure the juice and allow 2 cups sugar to each pint of juice.
• Heat the juice, add the sugar and lemon juice and stir till dissolved.
• Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
• Cool and pour into clean and dry jars.

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Saag Chicken (Sag Chiken) Recipe

Ingredients

• Skinned chicken pieces - 3 lbs
• Garlic pods(mined) - 5 nos
• Onions(large & minced0 - 2 nos
• Tomatoes(large & crushed) - 2 nos
• Ginger(minced) - 1" piece
• Milk - 4 tbsp
• Spinach(Paalak/Cheera)
• (chopped) - 4 bunches
• Butter - 2 tbsp
• Cayenne powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Cardamom(Elakka) - 2 nos
• Cloves(Grambu) -2 nos
• Oil - 7 tbsp
• Garam masala - 1 tsp
• Salt - 1/2 tsp
  

Method

1. Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.
2. Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.
3. When cool, grind in blender and set aside.
4. Heat the remaining oil and add ginger, garlic and onions until lightly brown.
5. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.
6. Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.
7. Add chicken and milk.
8. Simmer until the chicken is tender.
9. Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.
10. Add butter and cover until ready to serve.

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