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Ingredients:
4 eggs
2 onions, finely chopped
2 tomatoes, chopped
3 green chilies or as per taste
1 capsicum, chopped
2 inch ginger, finely chopped
1/2 cup coriander leaves
3 to 4 curry leaves
2 tbsp vegetable oil or ghee
1 tsp jeera (cumin)
1 tsp red chilli powder
1 tsp turmeric powder
Pav bhaji masala (As per taste)
Pinch of hing (asafoetida)
Salt as per taste
2 tbsp butter (Optional)
Method:
Whisk the four eggs gently with a spoon and keep aside.
Take a pan, add oil or ghee to it.
Now add jeera, onions, hing, green chillies, curry leaves, capsicum and ginger to it. Saute.
Add tomatoes and few coriander leaves.
Saute for 2 minutes.
Add 1 tbsp butter, pav bhaji masala, red chilli powder, tumeric powder and salt as per taste.
Lastly add slightly beaten eggs and keep whisking them until cooked.
Top it up with butter.
Garnish with the rest of coriander leaves.
Serve hot with buttered pav/bread.
Courtesy: Smita
Ingredients:
2 cups minced mutton / lamb / beef
1 tsp garlic-ginger paste
1 tsp salt
1/4 tsp powdered black pepper
oil for deep frying
1/2 cup onions-browned crisp and brown
2 cups rice-cleaned and soaked in water for 1 hour
4 green cardamoms
4 cloves
1/2 tsp black cumin
1/8 tsp cinnamon-powdered
1 tsp salt or to taste
1/2 tsp saffron soaked in 1/4 cup milk 2tbsp ghee
Method:
Mix together the meat, garlic-ginger paste, salt and black pepper.
Form into small balls and refrigerate for an hour.
Deep fry the meat balls over high heat, first then over lower heat, till cooked through.
Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.
Turn around a few times, and add the rice and the salt.
Add 2 1/2 cups water, and bring to a boil.
Lower the heat, cover and let the rice cook, for 8 minutes.
Shut off the heat, leaving the pan on the stove.
The rice should be almost done.
About 30 minutes before serving, divide the rice and meat into half each.
Layer half the meatballs in a pan.
Now cover this with a layer of half the rice,
sprinkle half the saffron flavoured milk over it,
then the rest of the meat and finally the other half of the rice.
Sprinkle the rest of the milk and saffron mixture over the rice.
Seal the pan with atta and place the whole thing over a tava /griddle, which is over low heat, for 1/2 an hour.
Serve hot.
Ingredients:
Oven Temp: 450 F- 220 C
1 kg chicken-broiler
2 tsp each garlic and ginger paste
1 tsp garam masala
2 tsp red pepper-powdered
1 tsp black-pepper-powdered
1 tbsp salt or to taste
3 tbsp vinegar Or 1 cup (200 g) yogurt
lemon quarters and onion rings for garnish
Method:
Prick the chicken with a fork, and mix in the rest of the ingredients,
except the lemon and the onions, and leave for 4-6 hours, turning a few times.
Before serving, place the chicken in a drip pan, and place it into the preheated oven.
Bake for 20-25 minutes, turning a few times.
Serve garnished with lemon and onion rings.
Ingredients:
3 Potatoes, peeled
1/2 tsp Red chilli powder
1 tsp Roasted cumin powder
1 tsp Chaat masala
Tamarind chutney
Mint chutney
Chopped coriander leaves for garnish
Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
Oil for frying
Method:
Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through.
Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
You can also additionally garnish with chopped onion, tomato julienne or pomegranate.
Ingredients:
500 gms maida (flour)
1kg khoya
3 tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water
500 gms sugar.
Method:
Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out with a sieve type ladle and drain the oil completely.
NOTE - Makes about 40 gujhias.
Ingredients:
1/4 cup dried, powdered ginger
1/4 cup dried, powdered garlic
2 tbsp black pepper
2 tbsp chaat masala
1/4 cup garam masala
1/4 cup powdered red pepper [Red Chillies]
1/4 cup Kasoori methi [Fenugreek leaf]
3/4 cup salt
1/4 cup dried, powdered onion
1 tsp powdered red colour (optional)
Method:
Mix all the ingredients very well and store in an air-tight jar.
Use this masala to prepare tandoori chicken, chicken tikka or butter chicken
Ingredients:
450 gm chicken breasts-boneless and skinless
For the coriander yogurt
1 cup yogurt
2 tbsp whipping cream
1/2 cucumber-peeled, seeded and finely chopped
2 tbsp fresh coriander-chopped
salt and pepper
Marinade
3/4 cup yogurt
1 tsp garam masala
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp cayenne pepper
1 tsp tomato puree
2 garlic cloves-finely chopped
fresh ginger-finely chopped
1/2 lemon-grated rind and juice
2 tbsp mint-chopped
Method:
For the coriander yogurt, mix all the ingredients in a bowl and season.
Cover and chill until ready to serve.
To make the marinade, add all the ingredients in a food processor and process until smooth and pour into a shallow dish.
Freeze the chicken breasts for 5 minutes to make them firm and then slice in half, horizontally.
Cut the slices into strips and add to the marinade.
Toss it well so that it gets coated well.
Cover with clear film and chill for 6-8 hours overnight.
Drain the chicken pieces and arrange on a foil-lined baking sheet.
Cook under a hot grill until it turns brown and is cooked through, turning it once.
Let the chicken cool and then thread onto cocktail sticks and pack in a box.
Serve with the coriander yogurt.
Courtesy: Chef Niru Gupta
Ingredients:
1 breast of chicken - de-boned and cubed
1 spring onion-chopped fine
1/2 cup finely shredded cabbage
1/4 cup finely shredded carrots
1 tbsp finely chopped celery
5 cups chicken stock
3 tbsp cornflour
1/2 cup water to dissolve cornflour
1 tsp salt or to taste
1 tsp soya sauce
1/2 tsp chilli sauce
1 tbsp vinegar or to taste
Method:
Put stock in a sauce pan, place over high heat and bring to a boil.
Add chicken pieces and simmer for about 10 minutes.
Add the cornflour mixture and cook till the chicken is tender.
Add the onions, carrots, celery, salt, soya sauce,
chilli sauce and vinegar and simmer for 2-3 minutes and serve.
Courtesy: Chef Niru Gupta
Ingredients:
500 gm chicken-boneless cubes, cooked
2 tsp garlic-chopped fine
oil
1 cup lemon slices and greens for garnish
Mix together
2 tbsp cornflour
1 tsp salt or to taste
2 tsp soya sauce
1 tsp chilli sauce
1 tsp sugar
1 cup lemon juice
2 tbsp red bell pepper (red capsicum)-chopped fine
1 1/2 cups water
Method:
Heat the oil in a wok and add garlic.
Stir-fry till a light brown and add the chicken and saute till well coated with the oil.
Add the sauce ingredients and bring to a boil.
Lower the heat and simmer for a minute or so.
Serve hot garnished with the lemon and greens.
Courtesy: Chef Niru Gupta
Ingredients:
Dough
2 cups refined flour
1/2 tsp salt
1/4 tsp baking powder
Filling
1 cup chicken-minced
1 tbsp oil
1/2 cup onion-finely chopped
1 tsp garlic chopped
1/2 tsp soya sauce
1/2 tsp salt
1/4 tsp vinegar
1/4 tsp black pepper
Method:
Mix the refined flour, salt and baking powder and knead to a stiff dough, with water.
Heat oil and add the onion and garlic.
Saute till a little soft and add the chicken.
Turn around over high heat till chicken is almost cooked.
Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper.
Roll the dough thin (translucent) and cut into 4"-5" rounds.
Take a round, wet edges and place some filling in the center,
bring edges together to cover the filling,
twist to seal and fill the rest in the same way.
Steam for about 10 minutes and serve with soya sauce and chilli sauce.
* Make a vegetarian filling for vegetarian momos.
Courtesy: Chef Niru Gupta
Ingredients:
1 1/2 tsp sesame [til] oil
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 cup chicken broth
1 Tbsp soy sauce
1 Tbsp brown sugar
1/8 tsp Tabasco
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp lemon or lime juice
1 1/2 tsp cornstarch
1 Tbsp rice wine or sherry
Method:
Heat the sesame oil in a small saucepan.
Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor.
Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice.
Bring just to a boil, stirring.
Dissolve the cornstarch in the wine and whisk into the sauce.
Heat until sauce thickens and reaches a full boil.
Simmer for 30 seconds.
Remove from the heat and set aside.
Ingredients:
1/4 cup sesame (til) oil
3-4 whole red peppers
1 cup onions-chopped fine
1 tbsp garlic-chopped fine and ground with ginger and chillie powder
1 tbsp ginger-chopped fine
1/2 tsp chilli powder
2 tbsp cornflour
1 cup water-to mix with cornflour
1 tbsp vinegar
1 tsp Soya sauce
1 tsp chilli sauce
1 tsp salt or to taste
Method:
Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit.
Add the onions, garlic and ginger and stir-fry over high heat till glossy.
Add the cornflour mixture and bring to a boil.
Lower the heat and add the chilli powder, vinegar, soya sauce, chilli sauce and salt and mix well.
Cook till well blended (1/2 minute) and use.
Ingredients:
cassia bark
fennel seeds
cloves
star anise
cinnamon
sichuan pepper
Method:
Toast equal amounts of the spices in a dry pan over a low heat.
Then grind all the spices to a powder.
Store in an air-tight jar.
Five spice may be used with various meats and also used in stir-fried vegetables and as a spice rub for chicken, duck, meat and seafood
Ingredients:
1 cup Rava/Semolina
1 cup Maida
1 cup Rice flour
a pinch Jeera
½ cup Curds
a small piece Ginger
Salt to taste
Method:
Mix maida and rice flour with curd.
Knead it into a dough.
Keep covered with a cloth for 6 hours.
After 6 hours add rava to it and keep it for another 1 hour.
Add enough water to form a thin batter.
Add salt to taste.
Heat a pan and rub oil.
Take 3 tablespoon of batter and spread thin dosa.
Brown both sides with little ghee.
Take off from the fire.
Eat with honey or hot chutney.
Courtesy: Ms. Lini Rejo
Ingredients:
2 big Bittergourds
½ kg Oil
A pinch Turmeric
3 Green chillies slit in to 2
1 cup Curd
Salt to taste
Method:
Cut bittergaurd in to thin round slices.
Add green chilli.
Mix salt and turmeric well on it with hand.
Dry it under sun for 2 hours.
Dip the bittergourd upperi in curd and again dry it under the sun.
Repeat it twice.
Dry it till it becomes crispy.
Keep it in an air tight container.
Heat oil in a deep pan.
When the oil is boiled add bittergourd pieces and fry till it is crispy.
Drain out from oil and keep it closed in an air tight jar.
Courtesy: Ms. Lini Rejo
Ingredients:
2 cups flour (maida)
1 tsp salt
1 tsp sugar-powdered
1 tsp baking powder
3/4 cup butter or ghee
1 tsp vinegar
1 egg-slightly beaten
1/4 cup milk
cold water-as required
Filling
240 gm cooking chocolate (or semi sweet chocolate)-chopped fine
60 gm butter
4 eggs-separated
3 cups sugar
Method:
Sieve the flour and mix in the salt, sugar and baking powder.
Cut the butter into it till and mix to a crumbly mixture.
Add vinegar and egg or cold milk and mix into a stiff dough.
Use cold water only if required.
Wrap in cling foil or cover and keep in a cool place to rest about 15 minutes.
Line tart mould with the pastry dough,
prick with a fork and bake in a 375F-180C oven till a light brown (about 15 minutes).
Remove from oven and cool.
For the filling, in double boiler melt chocolate and butter until smooth then let cool slightly.
In separate bowl lightly beat egg yolks.
Using a spatula fold in to chocolate mixture.
In large bowl beat the egg white till they form peaks.
Gradually add all the sugar until the whites turn glossy.
Fold the chocolate mixture into the whites just until no white streaks remain.
Cover and refrigerate for 4 hours.
Preheat oven to 375 F-180 C.
Fill the tart shells with the chocolate mixture and bake for 18 minutes
until the tops are firm and a knife inserted comes out clean.
Top it with sweetened strawberries.
Courtesy: Chef Niru Gupta
Ingredients:
100 gm butter
100 gm castor sugar
100 gm golden syrup
175 gm flour
1 tsp bicarbonate of soda
3 tbsp cocoa powder
1 beaten egg
150 ml milk
Icing:
100 gm softened butter
200 gm icing sugar
100 gm melted chocolate
4 tbsp cocoa
Frosted Rose Petals:
fresh dry rose petals
beaten egg white
castor sugar
Method:
Melt butter, sugar and syrup together.
Stir in remaining cake ingredients.
Turn into a greased and lined heart-shaped mould.
Bake at 180 degrees C for 25-30 minutes until firm to the touch.
Cool slightly before turning out.
For the icing beat the ingredients together until smooth. Spread over the cake.
To frost rose petals, carefully brush with a little beaten egg white.
Sprinkle with sugar.
Allow it to harden before using to decorate cake.
Ingredients:
1 kg mutton cubes
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
3 tbsp raw papaya paste
1 tsp royal cumin seeds
1 tsp black pepper powder
1 tbsp kachri powder
1 tsp pathar ke phool powder
1 tbsp kabab chini powder
1 tbs rose petal powder
1 tsp red chilli powder
3 tbs hung curd
1 1/2 tsp garam masala
1/2 tsp green cardamom powder
1 tsp coriander powder
2 tsp poppy seed paste - boiled and ground
2 tbsp coriander and mint leaves
1 tsp green chillies
desi ghee
salt to taste
Method:
In a thick bottomed dish, marinate the mutton cubes with the garam masala,
salt and red chilli paste, ginger and garlic paste, mix together.
Add the rest of the dry masalas and raw papaya paste and mix again.
Then add the curd and continue mixing.
Add the coriander green chillies and mint leaves, mix it and leave to marinate for at least 1 hour.
Now cook the marinated mutton cubes on a slow fire for 20-30 minutes.
Put the cubes on a skewer and pan grill them with a bit of ghee for 6 -7 minutes.
Serve hot with onion rings and mint chutney.
Courtesy: Aamir Raza Husain and Chef Gulam Moinuddin Qureshi
Ingredients:
1 chicken - cut into pieces
1 kg tomato puree
2-3 tbsp ghee
3tbs browned onions
2 tsp ginger paste
2 tsp garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp chopped green chillies
salt to taste
Method:
First cook the tomato puree with a bit of oil and water for about 2 hours on a medium flame and keep aside.
In a separate vessel, heat the ghee, add the onions and stir for a bit.
Add the chicken, ginger paste and garlic paste.
Cook for for 15 to 20 mins while stirring all the time.
Pour in the tomato puree and mix.
Then add the turmeric powder, red chilli powder, chopped green chillies and salt.
Stir, cover and cook for about 10-15 minutes.
Garnish with coriander leaves and serve.
Courtesy: Aamir Raza Husain and Chef Gulam Moinuddin Qureshi
Ingredients:
Sponge
6 egg whites
150 gm castor sugar
5 egg yolks
50 gm cocoa
Poached pears
4 pears
250 gm sugar
1/2 l water
1" sliced ginger
1" stick cinnamon
2 cloves
1 strip lemon rind
Caramel Sauce
125 gm sugar
250 ml cream
25 gm butter
Garnish
sprigs of mint
1 tsp cream
Method:
For the sponge:
whip egg whites until stiff.
Gradually whisk in sugar. Stir in yolks. Fold in cocoa.
Spread onto a greased tray in a 1/4" thick layer.
Bake at 180 degrees C until firm to the touch. Cool.
To prepare the pears:
peel the fruit.
Dissolve sugar in water with remaining poaching ingredients.
Boil for five minutes.
Add pears to the pan.
Cover and poach until tender. Cool.
For the sauce:
melt sugar in a heavy pan.
Gradually pour in warmed cream.
Dissolve over a gentle flame.
Add butter in small pieces. Set aside.
Arrange pears on sponge.
Pour on the sauce.
Decorate with cream and mint sprigs before serving.
Ingredients:
8" round plain sponge
8" round cake tin
1 litre vanilla ice cream
1 litre strawberry ice cream
1/2 cup strawberries
2 tbsp rum
125 ml whipped cream
3 tbsp chopped roasted almonds
dusting of icing sugar
Method:
Slice cake horizontally and line cake tin.
Fill with with vanilla ice cream and then strawberry ice cream reserving three tbsp for top.
Fill centre with strawberry, rum and cream.
Cover with remaining ice cream.
Cover with foil and freeze over night.
Serve dusted with icing sugar and nuts.
You can substitute strawberry ice cream with custard if you like.
Ingredients:
2 large crabs or 6 small crabs (with shells)
2 pods of garlic - roughly crushed
1 tsp pepper - roughly crushed
2 tsp butter
3 tsp olive oil
salt to taste
Method:
Clean the crab and very roughly crack the shells in a few places.
Boil some salted water in a large colander.
Put the crabs in, blanch for 2-3 minutes and drain.
Semi-heat the butter and oil in a wok or kadhai.
Add the crushed garlic and fry till they turn light golden-brown in colour.
Add the crabs and toss around for two minutes.
Sprinkle the salt and pepper and mix again.
Serve hot.
Courtesy: Sabina Sehgal Saikia
Ingredients:
2 tsp olive oil
1/2 tsp cumin seeds
1/2 kg paneer - crumbled
350 gm canned golden corn
salt - to taste
Method:
Semi-heat the olive oil in a wok or kadhai and add cumin seeds.
When they begin to splutter, add the crumbled paneer and stir for 30 seconds.
Mix in the corn and salt. Stir and cook on low heat for 3-5 minutes.
Switch off the fire before the paneer releases water.
Serve hot.
Courtesy: Sabina Sehgal Saikia
Ingredients:
1 kg green chillies - chopped
1 cup salt
1/2 kg mustard oil
1 tbsp red chilli powder
1 tbsp turmeric powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm imli (tamarind)
3 cups of white vinegar
Method:
Marinate the chillies in salt for at least two hours.
Soak the imli in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well.
Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the imli-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil seperates.
Serve.
Courtesy: Sabina Sehgal Saiki
Ingredients:
For mutton
1 kg mutton - cut into pieces
2 tbsp coriander seeds
1 onion - roughly chopped
2 inch piece of ginger
12 cloves of garlic
2 bay leaves
4-5 green cardamoms
2 cinnamon sticks
6-7 cloves
water
For the pulao
3-4 tbsp olive oil
2 bay leaves
6-7 cloves
4-5 cinnamon sticks
4-5 green cardamom
7-8 onions - thinly sliced length-wise
2 heaped tbsp ground ginger
4 heaped tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
salt - to taste
Method:
For mutton
Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat.
Add enough water.
For the pulao
Heat the oil in a heavy-bottomed vessel.
Add the whole spices to it.
Once they start spluttering, add the onions.
Fry till they turn golden brown in colour.
Add ginger and garlic and stir for some time.
Add nutmeg and cinnamon powder and mix well.
Mix in the cooked mutton and the rice.
Sprinkle salt over it and continue to stir.
Add the mutton stock and mix well.
Cover it with a heavy lid to prevent the steam from escaping.
Cook on low heat for about 15-20 minutes.
Serve hot with raita or chutney.
Courtesy: Sabina Sehgal Saiki
Ingredients:
2-3 tbsp oil
500 gm chicken
1 small bowl of khoya
1 small bowl of curd
1/2 onion - sliced
1/2 tsp turmeric powder
2 tsp ginger-garlic paste
3-4 green chillies
1 small bowl fresh coriander - finely chopped
1 small bowl of coconut milk
salt - to taste
Method:
Heat oil in a pan and saute the onions till transparent.
Add the ginger-garlic paste and cook for about 4-5 minutes.
Add the chillies, chicken and turmeric. Stir well.
Cover and cook for 6-8 minutes or till the chicken turns light brown in colour.
Pour in the curd and the khoya, stir again.
Sprinkle the salt and coriander and mix well.
Continue cooking till the chicken is almost done.
Pour in the coconut milk and stir.
Cook for 5-6 minutes.
Garnish with coriander leaves and serve.
Courtesy: Renuka Chowdhury And Poojita Chowdhury
Ingredients:
1/2 kg bhindi (ladyfinger/okra)
oil - for deep frying
3-4 tsp jeera
4 tsp dhania seeds
4 tsp peanuts
4 tsp chana dal
7-8 red chillies
10-12 garlic cloves - crushed
3-4 tsp grated coconut
salt - to taste
Method:
Dry roast the jeera, dhania, peanuts, chana dal and red chillies.
Keep aside to cool and then grind them together.
Mix in the crushed garlic, coconut and salt.
(This masala can be stored for six months in an air tight jar in a refrigerater.)
Heat oil and deep fry the bhindi.
Remove and sprinkle the masala over it.
Mix well and serve hot.2
Courtesy: Renuka Chowdhury And Poojita Chowdhury
Ingredients:
50 gm butter
1/2 cup sugar
2 eggs
1 cup flour
1 tsp baking powder
1/2 cup orange juice
1 tsp lemon juice
1 tsp orange zest
1 cup of milk
Method:
Mix the butter and sugar in a bowl with a spoon.
Then beat the mixture till it becomes fluffy.
Break the eggs, separate the yolks and the whites.
Mix the yolks into the mixture with a wooden spoon till it becomes light.
Add the flour, baking powder, orange juice, lemon juice, orange zest and the milk.
Mix it all together into a smooth batter.
Now beat the egg whites till they are stiff and fold them to the batter with a metal spoon.
Stand this bowl in a pan of water and bake in a pre-heated oven for 30-40 mins at 160 degrees celsius.
Garnish with orange slices and cream, serve.
Courtesy: Sunita Kohli
Ingredients:
For the chicken:
1 kg whole broiler chicken
1 tsp of ginger garlic paste
2 tbsp curd
1 cup water
salt - to taste
For the gravy:
3-4 tsp vegetable oil
1 small bowl chopped onions
1small bowl chopped tomatoes
1 cup chicken stock
1 chicken cube (optional)
2 tsp wostershire sauce
salt and pepper - to taste
Method:
First marinate the chicken with the curd , ginger garlic paste and salt for 4 to 5 hours.
Now heat the chicken stock in a pan.
In another deep vessel, heat the oil and saute the onions till golden brown.
Add the tomatoes and cook till soft.
Remove and add them to the chicken stock.
Let it simmer for five minutes.
Add the some salt, pepper and wostershire sauce.
Continue simmering for 2 minutes, then strain it and keep aside.
Now place the whole chicken in the same deep vessel.
Let it brown on all sides.
Add the water, cover and cook for 20-30 minutes.
Serve with hot gravy and vegetables.
Courtesy: Sunita Kohli
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