Shalgam Sabji

Credit for this recipe goes to following website
http://jugalbandi.info/2007/07/gurwale-shalgam/

… Sweet and Tangy Turnips.

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild tasting and absorb spices well. We love it in various forms. This creamy version from Punjab is one of our favourites.

Gur is Hindi/Punjabi for jaggery.

We followed this recipe from Syvum.com, changing nothing except the quantity of ghee.

GURWALE SHALGAM
(Sweet and Tangy Turnips)

500 grams (about 20 oz.) turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tablespoon(s) oil/ghee (clarified butter)/ butter
**we used 2 tsps
1 onion(s) finely chopped
1 tablespoon(s) grated ginger
1/2 teaspoon(s) red chilli powder
1/2 teaspoon(s) garam masala powder
1 teaspoon(s) coriander-cumin powder
2 teaspoon(s) jaggery or sugar
1 teaspoon(s) lime juice
finely chopped fresh coriander to garnish
**we used oregano

1. Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add 2 cups water.

2. Cover and cook on low / medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.

3. Heat the clarified butter in a pan and fry the onion on medium heat for about 3 minutes or till the onions are light brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well.

4. Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
5. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.
Garnish with chopped fresh coriander.

TIP:
Traditionally, the turnips are pressure-cooked for 2 whistles. This also speeds up the cooking process.

Kadhai Chicken

Serves 6 - 8

Ingredients:

• Chicken - 1 kg
• Butter/ghee - 50 gms
• Tomato - 4-5 medium (ripen well)
• Onion - 250 gms (finely chopped)
• Ginger - 1" piece
• Garlic - 1 pod
• Green chillies - 8 (split)
• Red chili powder - 3 tsp
• Coriander powder - 11/2 tsp
• Turmeric powder - 1/4 tsp
• Cumin powder - 2 tsp
• Salt to taste
• Garam masala powder - 1 tsp

Whole spices:

• Cinnamon - 1" piece
• Clove - 5
• Saunf/fennel - 2 tsp

Garnishing:

• Fresh Coriander Leaves - 2 tbsp(chopped)

Method of Preparation:

• Cut chicken into 11/2" pieces, wash and strain using a colander, keep aside
• Melt butter/ghee in a kadhai/skillet, add all the whole spices and fry till it is fragrant
• Add finely chopped onion and fry till its raw smell disappears
• Add ginger-garlic paste and fry till the oil separates
• Add red chilly-coriander-turmeric-cumin powder and fry on low heat for a minute
• Add finely chopped tomato, green chilies, salt to taste and fry for 3-4 minutes
• Add 1 cup of water, cover and cook on medium heat until the gravy thickens
• Add chicken pieces, cover and cook until the chicken pieces are done well
• Stir in finely chopped coriander leaves and remove from fire
• Serve it hot with roti, parantha or rice of your choice

Note: you can use curry leaves/bay leaves/fenugreek leaves for flavouring along with the whole spices

Tandoori Chicken

Ingredients:
Chicken Thighs with Drum sticks : 4 (Skin and fat removed)
Magarine to coat a Baking Tray lined with foil.
Marination:
Yogurt : 1/4 cup
Ginger Garlic Paste : 1 Tbsp
Tandoori Chicken Masala : 2 Tbsp ( I use Kissan Brand)
Finely chopped Mint and Coriander leaves - 1/4 cup
Salt - to taste
Oil - 1 tsp
Optional
A hint of Seekh & Bihari Kabab Masalas - 1 tsp together ( I use Shan brand)
Red chilly powder - 1/4 tsp (for extra spice)

Procedure:
1. Prepare marinade with the marination ingredients above.
2. Marinate the chicken in the marinade masala, preferably overnight or atleast for 3 hours, in the fridge.
3. Pre heat the oven for 350 C,
4. Arrange the Chicken on the foiled tray and place it in the oven to bake for 20 - 25 minutes on one side.
5. Now drain off the excess water and the oil that comes out of the baking chicken in the tray and turn the chicken peices and bake them on this side for another 10 - 15 minutes.
6. Again drain off any excess oil and water, turn the chicken again and bake for 5 minutes more for the final finish and the red color.
7. Remove the tray from the oven, keep aside for 5 minutes and then transfer the chicken peices into the serving plate.

Gujrathi cabbage stir fry

I was not a big fan of cabbage while growing up. But recently I have started liking it more and more. May it be simple cabbage upkari or cabbage vada, it tastes delicious. So when I buy cabbage, I make sure to make more than one type of dish with it, so that we don’t get bored of it.

Aruna sent me this recipe. She said she had learnt it from a Gujrathi friend. I tried it and it tastes very good. It is sweet from sugar, spicy from green chilies and sour from lime juice. It hadly takes 10mins to make.

Ingredients:
2 cups of cabbage cut into long pieces
3 green chilies
A pinch of asafoetida
1/2 tea spn mustard seeds
A pinch turmeric
1/4 tea spn garam masala
1/2 tea spn sugar
1 tbl spn lime juice
2-3 strands coriander leaves
Oil
Salt

Method:
Heat oil, add mustard seeds and When it starts popping, add the chilis and asafoetida. Add the cabbage, mix well. Add turmeric and mix well. Allow the cabbage to reduce a bit. After 5 min add the garam masala, salt and sugar.
The cabbage should not over cook. Add the lemon juice and coriander leaves.
Serve hot.

Serves : 2-3
Preparation time : 10mins