A Chutney, A Salsa, A dip of Tomatoes.

A lunch out at Oh! Calcutta was very satisfying, It was the first entree that tasted so nice that  I voiced my pleasure to the friendly steward standing by. As of reading my mind he rattled the ingredients of the tomato chutney gave away very little but the use of smoke sauce got me excited to try this one time at home.
I used ingredients that I had tasted in this chutney all though he mentioned only tomatoes, chilies and smoke sauce. This dish turned out quite close to the one offered at Oh! Calcutta and was appreciated at home by hubby and daughter.

Ingredients:

• Tomatoes 3 nos.
• Onion 1 medium.
• 2 Green chilies
• 1 Green capsicum or Red Pepper would be bette.
• Garlic 10 petals.
• Mustard Oil 3 tbs.
• Lime juice 2tbs.
• Sugar 1tbs.
• Salt to taste

Method :

On a gas flame place a net and some coal then  roast tomatoes, onion with skin, green chilies whole, capsicum and garlic.
Remove the blackened outer cover and put the ingredients in a mixer or use a mortar pestle.
Add salt and sugar mix. Heat mustard oil and add the paste and stir fry for a minute when cool add the lime juice .

Its a tasty side dish and Oh! Calcutta had offered it with the beer we ordered as an in-house entree. 

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The Valentine Chicken

Its Valentine's Day and love is in the air. Flowers and Diamonds are being shared with loved one. Its celebration time. At 60+ why should we be left behind. We decide to celebrate. Shall we go out? He asks me. No I will cook you something we both like. Off to the market to buy a fresh chicken. We both have lost taste of the broiler unless its cooked the Chinese or Continental way. "Ek Deshi Kombdi" I shout over a large group of people struggling to buy the chicken first. The Shop Keeper shouted back Madam Original ya Duplicate. What did I hear right there was a huge margin in the two options. I decided to go for the Original, After all it was my Valentine Special. At a Steep price of Rs. 340 I purchased the bird and came home. I was going to cook it with all the love and special spices that were before me. I will cook it in pure ghee, I announced. Do you have a specific recipe? He asked. Not really then add some shallots or sambar onions as they are called. I will clean them for you. He offered to participate and thus started the cooking .

Ingredients:

• 1 Desi Chicken about 800 gms after its cleaned.
• 2 large onions plus 5 tbsp chopped shallots.
• 2 inch piece of dry coconut plus 4 tbsp of fresh grated coconut.
• 2 tbsp Goda masala.
• Green masala paste of 1 green chilli, 1 inch ginger, 6 large petals of garlic and 3 tbsp of coriander leaves.
• 1 big tomato chopped.
• 1 tbs red chilli powder.
• 1/2 tbsp haldi powder.
• 2 tbsp kashmiri mirchi powder soaked in 1/4 cup water and kept aside.
• Garam masala, whole 1 inch cinnamon, 4 cloves, 1 tsp peppercorns, 1/2 star anise
• 1 ladle pure ghee.
• 1 coal for smoking the gravy. 
• Marinate chicken with haldi, red chilli powder and Goda masala for 15 mins.

Method:

• Take a handi or pressure pan add the ghee when hot add 1 chopped onion, plus the shallots finely chopped, saute till onions turn brown, now add one chopped tomato and salt to taste.
• When the tomato is cooked add the green masala and the marinated chicken, saute for 10 mins.
• Add water according to the gravy you need. I added 2 cups and let it cook till tender.
• The desi chicken takes time to get tender, then pressure cook for 2 whistles.
• While the chicken is cooking, place one whole onion on the gas flame and roast till skin is black also roast the dry coconut on the flame till black.
• In a pan add 1tsp ghee and roast the fresh coconut along with the garam  masala.
• Make a paste of the roasted onions and coconuts with the garam masala.
• When the chicken is tender and comes to room temp, in the cooker add the garam masala paste and the kashmiri chilli powder soaked in water. 
• Now take a katori and place a live coal, pour 1 tsp ghee over the coal place it on the chicken gravy cover with lid, and smoke it for 5 mins.
• Garnish with lime juice and chopped coriander leaves.
• Serve with bhakri or chappati or a bread of your choice.

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