Sanchchicktaang the white delight for you- Non-veg 2

Hi, born cooks. Greetings again. This time I have come out to you with a dish which can be enjoyed on those great weekends one of those great days when you are free and all offices are closed. It’s just you and the special people around you. Bingo got it I am talking about cooking on a Saturday or Sunday when it is off. I once read an article on the net that said love blooms when you share your kitchen with a partner or friend. The concept of cooking a meal together is far better than a night full of action. It is more intimate and lovely time of the life you enjoy better than a date or a honeymoon.

Chicken is something that most people love to have. The cooking process is time taking but worth it when we do it together. I am not sure if you can use pannier as a substitute for veg. Do try it and let me know if it worked for you. Don’t worry the dish would be your contribution.

Before we start I have a word of caution for all cooks in house. There is this serial that comes on TV in some channel that has 2 guys traveling to all over India and checking out various great eateries and there famous dishes. Never watch it with your partner or else you would be caught in there innocent eyes and demand of trying that dish. I was a victim of that show and my wife innocently told me that she would love to have it too. As I love my wife I got stuck and tried a similar experimental dish for her.

Sticking to my previous commitment in naming the dish after the people I know I have created Sanchchicktaang Delight for you. The first 5 letters of my dish are adapted from my wife’s name. “Chick” is the dish and “taang” is the Hindi word for Legs. Bringing them together I give you “Sanchchicktaang”. This is a dish made out of only the legs of chicken and with a base of white gravy again developed, designed and experimented by me. So let’s start the show. Do involve your partner in cooking this as it would be fun together. It is developed for 2 people so add more to the base for more people.

Ingredients
Chicken Legs
Ginger garlic paste
Little Jeera and 1 or 2 full dry red chilies
Cashew nuts and Khaskhas
Curd
1 Egg
Basic Spices
Salt to taste
Milk almost half liters
Cloves, Black pepper full and Cinnamon sticks
Sugar for tasty color
Onion 2 and 1 boiled or Spring Onions
Little Oil for cooking


Part 1 Marinating:
Take the leg pieces and mix it with ginger garlic paste.
Add curd to them so that the consistency develops
Add an egg in it.
Put the basic spices excluding turmeric powder
Add salt to taste.
Mix it well and let it stay for an hour or so.

Part 2 Gravy Base
Take Khaskhas also called as Poosto which is actually opium seeds and grind it well
Take some cashew nuts, 2 or 3 clove, Full black pepper 4 or 5, 1 Boiled onion, a cinnamon stick, 1 small spoon ginger garlic paste, Basic spices, and little sugar and some Milk. Excluding Khaskhas grind or mix all in a food processor. Churn till the things blend well and give a consistent thick paste. Let it stay for some time. This is important so that the flavors blend into each other

Part 3 Cooking
Take a couple of small onions or white spring onions and chop it small. Put some oil in a container (Kadai, cooker what ever suits you) and let it heat. Put some jeera and dried red chilly full in the oil. Now add the chopped onions or spring onions to the oil. As the onion gets transparent add the Gravy base (which we prepared in Part 2) to it and cook while continuously moving the gravy. Cook till you see that the gravy is thick. Add the marinated chicken legs in the dish. Keep on stirring so that they don’t burn. After some time add the Khuskhus to it. Don’t forget to stir the mix or else you spoil the taste. When you are stirring it insures that all the flavors are cooking the chicken and also going deep inside the legs. Generally Khaskhas leaves its oil so the dishes generally do not burns. When you feel the mix is dry add some water. Keep on cooking. Let the water evaporate totally. Add Milk and cook. When the legs are ready you would understand.

Garnish with Red Chilly “Tadka Maar Ka” and onion Rings. Have it as you like it Dry, Juicy or Gravy. Enjoy.

Arney’s Cooking Revolution.

I have these very rear occasions in my life when I ponder at different experiences in life. I go and associate it with my thoughts. Usually this happens on some blue moons which are as you all are aware a very rear occasions.

My job makes me meet with almost 10 to 15 people daily in an average. It can be either a CEO to an auto driver or a shopkeeper or a panwalas. Some come and go forever others go and come again still other remain and some never seen or met in near or far future. And there are others who remain dormant for a long long time and suddenly surface again.

From a chef’s point of view every one has a slight association with the daily spices that I, or should I say we; use in cooking. Some are sweet, some bitter, some spicy and still others hot (in both sense) and tangy. Some are like coconut hard out soft in still others are like juicy fruits like Pear same all over. Some are special Hard in and hard out too. I could not find a fruit or vegetable to associate them. These people can be my friends, foes, cousins, relatives, those who matter and those who don’t.

As a respect to them I would from now on associate them to my dishes names. As all my dishes are copy righted I need to give them a name. I would give the details of on whose name the dish is made and why. If by chance you go through the dish with your name do not get offended but consider it as an international association.

Imagine the possibility of the entire world would be going through my dishes and would also know you not by face but by name. Proper care would be taken so that you are not made fun off. In future when I start my own business and would conquer India and then world I would make sure that you get the dish on your name once or twice totally complementary as per the management’s discretion (obviously that would be me. Ha Ha Ho Ho).

You just don’t worry no one would be left unnoticed and untouched that includes even me and all my relatives and friends. I have already used my Psudo name for one of my mushroom dish if you have seen it. My friends in network like Ibibo, Orkut etc also won’t be speared. Come on all I need to develop so many dishes that the world would love to have and relish all the times. I can be sure that you would all support me in Bringing India and Indians to the world though in a different way. Thanks for all your support friends. I knew I could count on you for this. So let’s start cooking on our experiments with food and spices.