The horn of the milkman in the early morning was the call to get up and take the freshly squeezed cow milk. Our milkman patel kaka supplied the best cow milk. No mixing of water just pure milk. Once the milk was boiled, cooled and rested in fridge for few hours, it would form a half inch coat of balai aka cream. Balai would be removed and stored in a separate container. This process would continue for fifteen days to make ghee or sometime butter for cakes. Mostly ammi used to tell me to make ghee. The remaining brown crumbs after straining ghee were also kept. Ammi used to add it to different kinds of halwa. Specially aate ka halwa or a mix of sooji aur aate ka halwa. Continue reading
Garam masala is a mix of different whole spices.
Garam masala is the concoction of different whole spices depending on the region. And the recipe for it varies from house to house. A must have in indian cooking it is sometimes roasted then made into powder depending on the requirement of the dish. Continue reading
Chicken Patiala / Murg Patiala is curry from the land of Punjab. Cooked in fragrant spices this dish is served with chapati on the sides of Dal & Rice.
As you all know chicken is mostly consumed at our house and Mr. K needs variety now and then. So I am trying to cook different varieties of chicken curries from different Indian states and developing the recipe to our taste. I found many version of Chicken Patiala recipes available on the web. Use of cashew nut and cream were the most common. Then there was tandoori version of chicken patiala, which I found quite similar to tikka masala. Continue reading