Tuesday, April 6, 2010

Murg Handi Lazeez

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I have been fairly lazy all these weeks. Guess it's the heat wave that is generating the laziness and over the last few weeks, I find myself with so many recipes to post that if I do not start rolling up my sleeves and typing, I'll be left with enough to post for the whole year.
The handi is an integral part of the Indian kitchen. Traditionally the handi is a thick bottomed vessel with a neck that is narrower than the base. It also traditionally has a lid to cover it and retain the aroma. The handi has been used to prepare many dishes with a predominantly thick gravy. The most popular gastronomical export of the Handi cooking is the dum style of cooking. The other well known aspect of the handi cooking is the Bhunao method which is used in many households predominantly in the northern parts of the country.
Murg handi lazeez or chicken cubes cooked in a cardamom scented creamy yogurt and garlic brown gravy is a typical dish highlighting the use of the Handi and this vessel lends its name to the dish.

Murg Handi Lazeez


Chicken, cut into pieces : 500 gm
Yogurt, whisked : 1 Cup
Chicken Stock: 1 Cup
Onion, roughly chopped : 2
Garlic cloves, roughly chopped - 6 cloves
Green chili paste - 2 Tblsp
Coriander Powder: 2 Tsp
White Pepper Powder : 1 Tsp
Cinnamon: 1" stick
Cardamom: 2
Bay Leaf :2
Mace powder: 1 tsp
Ginger Garlic paste : 4 Tblsp
Lemon Juice : 1 Tblsp
Salt : To Taste
Ittar : 2-3 drops


1. Fry the chopped onion and garlic in oil till they turn golden brown. Grind this fried onion and garlic to a paste.

2. Heat ghee in a Handi, add coriander powder and stir fry for 30 seconds.

3. Add bay leaves, other whole spices and ginger garlic paste and fry for 2 minutes.

4. Add chicken pieces and yogurt. Stir fry for 2-3 minutes and add salt.

5. Cover with a lid and cook until all moisture evaporates and chicken becomes tender.

6. Open the lid, add fried onion garlic paste, green chili paste, white pepper powder, and mace/cardamom powder.

7. Pour 1/4 cup water, chicken stock and lemon juice. Cover with lid and cook on slow flame for 6-7 minutes.Add the ittar 2 minutes before finishing and remove off flame.

8. Serve hot garnished with chopped coriander leaves.

Saturday, April 3, 2010

Aam Panna

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If the temperatures we saw in March were anything to go by, it's going to be a long hot summer. I'm already dreading May and making all plans to avoid it.
All kind of thirst quenchers are already out and keeping me company as I try to keep the heat away.
Indian kitchen has its own recipes of traditional drinks and the aam panna remains a household favorite. Made by using green mangoes the panna is a great solution for heat exhaustion. The green mangoes are a rich source of pectin, citric and other acids apart from being a great source of Vitamin B1, B2 and C, which prevent loss of sodium chloride and other essential body fluids. It has also been found to be great in treatment of gastro-intestinal disorders. So go ahead make yourself some aam panna and raise a toast to keeping the heat wave away.

Aam Panna


Green Mangoes - 7
Sugar - 4 Tblsp
Black Salt - 1 Tsp
Cumin, roasted and powdered - 1.5 Tsp
Red Chili Powder - 1/2 Tsp
Mint Leaves, chopped - 3 Tblsp
Water - 5 Cups

1. Place the mangoes in a pan of water (enough to cover them) and put on a flame.
2. Cook to bring them to a boil. Simmer for 10 more minutes and then remove and drain water.
3. Stone and pulp the mangoes.
4. Add the remaining ingredients to the pulp and whisk well to mix.
5. Adjust seasoning and transfer to a jug.
6. Serve chilled with ice.

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