Balti Chicken - Eid Special

Self cooking photograph

Eid Mubarak!

chicken

1.5kg - 16pcs

tomatoes

4 medium, quarters

onions

4 medium, quarters

turmeric powder

1/2tsp

red chili powder

1tbsp

whole black pepper

1tsp - roughly crushed

whole cumin

1tsp - roughly crushed

salt

to taste

garlic paste

1-1/2 tbsp

ginger paste

2tbsp

ginger julienne

3tbsp

green chillies

6, whole

lemon juice

6 tbsp

fresh coriander

1tbsp, chopped

oil

1-1/2 cup

Method:

In a skillet heat 2 cups of water then add chicken, garlic paste, ginger paste, all the spices and salt.

Mix well, cover and cook on a low flame until the chicken is tender.

(1/2 cup of liquid should remain once chicken is tender)

Now add oil and fry for 5 minutes on high heat; stir continuously.

Add tomatoes, onions, green chillies, ginger julienne and fresh coriander.

Cover and cook for another 10 minutes.

Remove the cover and increase the flame.

Add lemon juice and let it cook for another 1 minute and turn off the flame.

Serve hot with naan.

Serves 6.

Chargha

Self cooking photograph

chicken	1-1/2 kg, whole
yogurt	1/2 cup
garlic/ ginger paste	1 tbsp
peeled tomato	1 large, round thinly sliced
tamarind	5
black-pepper	1tsp - whole
nutmeg powder	1/4 tsp
clove	5
cinnamon stick	1, 1 inch
carom seeds	1/4 tsp
black cardamom	1, medium
cumin seeds	1 tsp
coriander powder	1 tsp
red chili powder	2 tsp
turmeric power	1/4 tsp
salt	to taste
sesame seeds	1 tbsp, roasted
oil	2 tbsp
Method:
Remove the skin and clean the chicken completely.
Note: Rinse the chicken in cold water. Do not use hot or warm water, as water with any increased temperature can lead the promotion of bacterial growth. Pat the chicken dry with paper towels.
Make cuts with a sharp knife.
Mix garlic/ ginger paste with yogurt along with all the whole and powdered spices.
Apply this mixture well to the chicken even into the cuts.
Now heat oil in a wok and place the chicken in breast side down.
Add thinly sliced tomato and tamarind, mix well; cover the lid and let it cook in its own water on low heat.
(Add a little water if needed)
Occasionally turn the sides of the chicken carefully.
Once its tender and water is completely dry, take out the chicken onto a lightly greased baking tray.
Spread the remaining gravy along with oil on top of the chicken.
Sprinkle the roasted sesame seeds evenly.
Bake it for atleast 30 minutes on 180 C in a preheated oven or until its golden brown.
Serve it with raita and salad on the side.
Option: Stuff boiled eggs in the hollow stomach of the chicken ;)
Serves 4.

Pineapple Upside Down Cake

Self cooking photograph

Happy Birthday to Me :)
For Topping:
brown sugar	3/4 cup
butter	55g
pineapple can	500g (slices)
any berries (optional)
Note: Most people prefer cherries to decorate but I used pomegranate seeds ;)
For Cake:
all purpose flour	1-1/2 cup
white sugar	1 cup
eggs	2, separated
baking powder	2tsp
salt	1/4tsp
milk	1/2 cup
butter	115g - softened
vanilla extract	1tsp
pineapple juice	1tbsp
Method:
Preheat the oven to 180 C, grease 9 or 10 inches cake pan.
For Topping:
In a small pan melt the butter and add sugar until dissolved.
Now remove from heat and pour evenly into your prepared cake pan.
Arrange the slices of pineapple on top of the sugar mixture and keep it aside.
For Cake:
Whisk the flour, add baking powder and salt; mix well.
In another bowl, cream butter with sugar until well combined.
Add in vanilla extract and egg yolks; beat well.
Now add in half of the flour and beat until combined; add quarter cup of the milk; mix again.
Add in the remaining flour, beat well and then rest of the milk, mix until well combined.
In a separate bowl, whisk egg whites with pineapple juice until the whites hold a firm peak.
Now gently fold the egg whites into the cake batter.
Pour this batter into the cake pan over pineapples and spread it evenly.
Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and let it cool for 10 minutes.
Run a sharp knife around the edge of the pan before inverting the cake onto the plate.
Decorate it with pomegranate seeds like I did or with cherries.
Makes 1 large cake.