Murg Shashi :)

This one is for my restaurant if and when i start one :)

Chicken peices , 1 inch with bone - 2 pound
Tomatoes : 4 medium , chops or puree
Green Mint Leaves : 1/2 cup
Cilantro : 1/2 cup , chopped
Onion : 1 cup, fine chopped along the length
Ginger fine chop or paste : 2 table spoon
Garlic , fine chopped or paste : 1 table spoon
Green Chile : 5 -6 , cut along the length
red chille paste : 1 tea spoon
Garam masala : 2 tea spoon
oil for cooking
Salt per taste
Ginger 1 table spoon for garnish ( 1 inch long , very fine slices )

Heat oil in the cooking pan and add onion, fry for 2-3 mins , add ginger -garlic paste , fry for another 2-3 mins, add chicken pieces mix and let it cook for 10 mins , add finely chopped tomatoes, mint , cilantro and salt per taste. let this cook till tomatoes is completely cooked , add garam masala, green chille and finely chopped ginger. Let this cook for another 10 mins. It should be a thick gravy when finaly cooked.

You can try the same with Panner for Vegi Option.

Enjoy with roti or rice :)

Seems like SL spineers have been sorted out :)

Sehwag and Gambhir going hammer and tong and that too on backfoot :) right way to play

Master Madan- A Rare Genious

I Got Introduced to the Genius of Master Madan by Shripad.

Master Madan was a Child Prodigy who passed away at the age of 14 but not before recording 8 rare gems which has withstood test of time. I did some more research on web and found this link about his life.

http://www.punjabheritage.org/catagories/cultural-heritage/forgotten-voice--master-madan.html

Some of his rare songs, do check the " Yun Hi Reh Reh Ke' for sure, has been stolen by one of today's so called music director :)

http://www.musicplug.in/songs.php?movieid=1851

Hara Chicken Kaboob

On popular demand posting this from BBQ party :)

Boneless Chicken Cubes : 1 Pound

Make Paste of the following
(
Cilantro : 1 Cup
Dill : 1 stem ( very strong so use as per taste)
Green Chile : 3
Ginger : 1 inch
Garlic : 4 Cloves
)


Yogurt : 1 Cup , whipped
Red Chill Powder : 1 table spoon
Coriander Powder : 1 Table spoon
Salt : Per taste

Mix the green paste with chicken cubes, yogurt, Red Chile powder, coriander powder and salt. Keep the masala stronger then usual as chicken looses masala during grilling. Keep the mix in Refrigerator for 2-3 hours.

suggested way of grilling is on skewers, will be easy to manipulate and keep the juices inside. While grilling baste with salted butter.

Enjoy !