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Murg aloo bukhara
Ingredients
For Chicken dumplings
Minced chicken - 500 gms
Mustard oil - 20 tsp
Fennel seeds - 1/2 tsp
Asafoetida - a pinch
Black cardamom - a pinch
Cumin powder - 1/2 tsp
Black cumin powder - 1/2 tsp
Red chilli powder - 1 tsp
Salt - to taste
Baby potatoes (boiled) for filling - 8
For curry
Mustard oil - 50 ml
Cloves - 2
Red chilli powder - 1/2 tsp
Cardamom (green) - 2
Cardamom (black) - 2
Bay leaf - 2
Black cumin - a pinch
Turmeric powder - 1 tsp
Fennel powder - 1 tsp
Cinnamon powder - 1 tsp
Chopped tomatoes - 100 gms
Dry ginger powder - 1/2 tsp
Water - 1/2 litre
Method
1. Mix all ingredients for the dumplings and divide into 8 equal portions.
2. Place a potato in the centre of each portion.
3. To prepare curry, heat mustard oil and add cloves. When it crackles, reduce flame.
4. Add chilli powder, tomatoes and water and bring to boil. Add spices.
5. Reduce flame and gently add the chicken balls to the curry.
6. Cook for 30 minutes.
AJEET KUMAR LAL MOHAN
(The writer is HOD, Catering Science and Hotel Management, VLB Janakiammal College of Arts and Science, Kovaipudur.)
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