Saoji Chicken Curry

Halba Kosti Tribes from Madhaya Pradesh, who are weavers by professions came to Vidharba region of Maharastra Nagpur and  settled there. They settled in large numbers and took up job at Empress Mill. They introduced Saoji Cuisine, their cuisine is fiery hot and spicy that needs an acquired taste.  It’s the unique spice blend that makes the difference, it’s is slow cooked and linseed oil is used in the authentic recipe. Each house adds their twist to the spices.  The recipes are closed guarded secret to each family. In 70s the first Saoji joint was opened in Nagpur, there after now many restaurants have opened selling Saoji Cuisine. They are mainly non vegetarian having mutton, chicken, fish. The cuisine is now known to the world by word of mouth. 

For Saoji Masala 

Ingredients 

2 tbsp Coriander seeds 

1 tsp Cumin seeds

1 tsp Shahi Jeera 

8 Dry Red Patna Chillies  

8 to 10 Black pepper corns

1 inch Cinnamon stick 

1 Black Cardamom 

4 Green Cardamom 

4 Cloves 

1/2 Nutmeg 

1 Star Anise 

1 tsp Dagad Phool / Stone Flower 

1/4 piece Nutmeg 2 Bay leaves 

1 tsp Poppy Seeds or White Sesame Seeds

1 tsp Rice

2 tbsp Dry Grated Coconut / Dessicated coconut 

1/2 tbsp Chana Dal   / Split Chickpeas 

3 Bay leaves 

Method 

Take a pan,  on a low heat stir and roast Coriander seeds, Split Chickpeas, Rice, Cumin seeds,  poppyseeds or sesame seeds, cinnamon, cloves, black and green cardamom, nutmeg, star anise, pepper, bay leaves, stone flower, whole red chillies and dry grated coconut . Roast until you get an aroma out of the spices. Cool the spices down and then grind the spices into a powder. 

To make the Saoji Chicken 

Ingredients 

1 kg County Chicken / Gavti Murgi / Komdi cut into pieces 

2 Onions sliced 

1 tsp Garlic paste

1 tsp Ginger paste

Few Coriander leaves chopped 

2 Bay leaves 

1 tsp Turmeric powder 

1 tsp Spicy Chilli powder 

3 tbsp of the Saoji Masala 

Salt to taste 

1/2 cup Oil 

Method 

Take a pan, add a tbsp oil, fry the onion until brown, cool it down and make a paste with little water. Take the saoji masala, add little water and make a paste.. 

Take a pot, add oil, add bay leaves, add ginger and garlic paste, sauté for few seconds. Add the fried onion paste, sauté for a minute, add few chopped coriander leaves, turmeric powder, chilli powder, Saoji masala paste,  chicken and salt. Stir and cook the ingredients on a low flame. Cover the pot and cook for 5 minutes. Open the lid, now add a cup of water. Stir, cover  and let it cook for another 15 minutes. Open the lid, add 2 cups  of  water, close the lid and cook until the chicken has cooked. Garnish with chopped coriander.  Serve the chicken with Roti, bhakri or rice. 

Chicken Chaap

The Nawabs moved to Murshidabad from Dhaka in 18th century, they introduced Awadhi cuisine to Bengal. This cuisine became a part of Bengali Muslim Culture. They introduced many dish, the Biriyani and Chicken Chaap became a combination which is sold in many of the old Muslim restaurants in Kolkata. 

Chicken Chaap
My memories take me back to my childhood where every summer my visit to Kolkata and visiting Nizam or Shiraj or Royal Indian Hotel for the chicken Chaap, Rezala and Biriyani with my cousin was a must.
The chicken full leg marinated and fried in ghee is a rich affair. There are lots of ingredients that goes into the marination.
I followed the recipe from you tube channel Uttar Bangla shared by Royal Indian Hotel which I found relatively easy to make with less ingredients.

Ingredients 

2 Chicken Full Leg pieces, make few slits on the chicken. 

1 1/2 tsp Ginger paste

1 tsp Garlic paste 

Salt to taste

1 tsp Garam Masala powder 

1 tsp Red Chilli powder 

2 tbsp Sattu 

4 tbsp Curd

1 tsp Kewra water

2 drops Meeta Athar 

2 pinches of Saffron soaked in 3 tbsp of water

1/2 cup Ghee

Method 

Take a bowl, add curd, saffron water, ginger, garlic, salt, chilli powder, garam masala powder, sattu, kewra water and meetha athar. Mix all the ingredients very well. Add the chicken legs, apply the marination to the chicken. Keep the chicken for 2 hours. Take a heavy bottom pan, add the ghee. Once the ghee melts, add the marinated  chicken. Fry the chicken pieces on both the side on a low flame until almost tender turning the chicken pieces occasionally. Add in the marination and 1/4 cup of water. Cook the chicken in the marination, turning the sides occasionally until the chicken is tender and the masalas have cooked well. Serve the chicken chaap with Biriyani, Pulao or Porotha. 

Beetroot er Sandesh

May this Bijoya Dashami light up for you, the hopes of happiness, peace and prosperity !

Bijoya Dashami marks the end of Durga Puja. It is  celebrated differently across India. It’s the celebration of good over evil. In Bengal it is celebrated after the MA Durga idol is immersed. Young seeks blessings from the elders and share sweets. Men embrace (Kola - Kuli) each other, to wish Subho Bijoya. 

Beetrooter Sandesh 

This is a healthy sweet dish to be shared during Bijoya with your loved ones. 

Ingredients 

1 small Beetroot boiled and puréed 

1 cup Chana / Cottage cheese mashed 

2 to 3 tbsp Date Jaggery 

Ghee to apply on the sandesh mould

Method 

Take a pan, add the beetroot puree, on a low flame stir and cook the purée for a minute. Add the chana and continue to cook for 2 minutes or until the mixture has dried up a bit. Add the jaggery and continue to cook until it forms into a lump, and yet it is soft. Switch off the flame. Take the sandesh out on a plate. Let it cool down. Mix the sandesh dough well. Take the mould, apply ghee.  Take a small portion of the sandesh and shape up the sandesh with help of the mould. Remove the sandesh from the mould and serve. 

Goan Fish Cutlet

These fish cutlets are delicious and can be served with evening tea as snacks or appetiser. These fish cutlets takes me back to Bandra where I had lived for many years. I had few good friends who stayed near my building. One of the friend had a Maharastrian cook. Very frequently, we use to visit my friend’s place for the afternoon adda and cha. This was one the dish that was commonly made and served with tea at my friend’s place, or some time we use to get these cutlets from a local Goan Food Outlet near Bandra Market. 

Now only memories remains of our good old days. 

Ingredients 

2 big Mackerels washed, cleaned and boiled with salt and turmeric. Deboned and shredded

1 Medium size Onion chopped finely 

4 to 5 Garlic Cloves chopped 

2 to 3 Green Chillies Chopped

1 small piece of Ginger chopped 

1 tbsp Coriander Leaves chopped 

Salt to taste 

1 tsp Vinegar or Juice of 1/2 Lime 

1 tsp Goan Garam Masala powder 

1 Egg

2 Bread pieces soaked in water and squeezed 

1/2 cup Fine Semolina 

1/2 cup Oil for Shallow Fry

Method 

Take a mixing bowl, add the shredded fish, Onion, ginger, garlic, green chillies, coriander leaves, bread, salt, vinegar or lime juice and garam masala powder. Mix all the ingredients together. Add the egg and mix the ingredients together until it binds well. Take the semolina in a plate. Take a lemon size ball and flatten it. Coat the semolina on all the sides of the  cutlets. Take oil in a pan. Let the oil heat. Fry the cutlets on low medium heat until golden brown on both the sides. Remove the fish cutlets on a paper towel. Serve the hot fish cutlets with tomato sauce. 

Instant Vegetable Idli with Oats and Semolina

This is a very quick and healthy breakfast or snacks recipe that can be served for the children in their lunch boxes too. 

Ingredients 

3/4 cup Rice Flour 

1 cup Fine Semolina 

1 cup Oats

Half medium size Carrot Grated 

Half medium size Beet root Grated 

1/2 cup Curd 

Salt to taste 

1 tsp Eno 

1 cup or more Water

Method 

Take a bowl, add rice flour, oats, semolina, salt, grated vegetables and curd. Mix all the ingredients, gradually add water and mix the ingredients until it’s a thick dropping consistency. Keep the batter for 15 minutes, add the eno and mix it gently once more. Pour in the batter in the  greased idli mould. Steam the idlis for 20 minutes until they are cooked. Remove the idli mould from the steamer and wait for 5 minutes till the idlis have cooled a bit. Remove the idlis from the mould and serve the healthy idlis with a chutney of your choice.