Aqhi69

6:13

Sizzling Tawa Chicken

Tawa Chicken is a popular Indian dish known for its bold and spicy flavors. It's named after the "tawa," which is a flat, circular cooking griddle commonly used in Indian cooking. Tawa Chicken is often prepared by marinating chicken pieces in a mixture of spices and yogurt, and then cooking them on a tawa or in a pan until they are tender and infused with rich flavors. Here's a general description of how Tawa Chicken is typically prepared: Ingredients: - Chicken: Bone-in or boneless chicken pieces are used, typically cut into smaller chunks or strips. - Yogurt: Used as a tenderizing agent and to carry the flavors of the spices. - Spices: A blend of spices is used for marinating, which can include red chili powder, turmeric, cumin, coriander, garam masala, and more, depending on personal preferences. - Ginger-garlic paste: Adds a strong, aromatic flavor to the marinade. - Lemon juice: Provides a tangy and refreshing element. - Onions and tomatoes: Sliced or chopped onions and tomatoes are often used for the base of the dish. - Green chilies: Adds heat to the dish. - Fresh herbs: Chopped cilantro (coriander leaves) is commonly used for garnishing. - Oil or ghee: Used for cooking and sautéing. Preparation: 1. Chicken pieces are washed and dried before marinating. This helps the marinade adhere better to the meat. 2. In a bowl, a mixture of yogurt, ginger-garlic paste, lemon juice, various spices, and some oil is prepared. This forms the flavorful marinade. 3. The chicken pieces are coated with the marinade and left to marinate for a few hours, or ideally overnight. This allows the flavors to penetrate the meat and tenderize it. 4. On a hot tawa or pan, a bit of oil or ghee is heated. Sliced onions are sautéed until they become translucent and slightly golden. 5. Chopped tomatoes and green chilies are added to the pan and cooked until the tomatoes soften and the oil starts to separate from the mixture. 6. The marinated chicken pieces are added to the pan, along with any remaining marinade. The chicken is cooked on medium heat, stirring occasionally to ensure even cooking. 7. The chicken is cooked until it's fully cooked through and tender. The masala (spice mixture) coats the chicken pieces and imparts a rich color and flavor. 8. The dish is garnished with chopped cilantro and can be served hot with naan, roti, or rice. Tawa Chicken is known for its spicy and robust flavor profile, making it a favorite among those who enjoy bold and intense flavors. It's a popular dish often found on the menus of Indian restaurants and is also commonly prepared at home for special occasions and gatherings.

10 months ago 7 views

5:28

Yummy Tasty Yakhni Pulao

Yakhni Pulao is a traditional South Asian dish that originated in the Indian subcontinent and is widely enjoyed in countries like India, Pakistan, and Bangladesh. It's a flavorful and aromatic rice dish that's prepared using a combination of rice, meat (usually chicken or mutton), and a delicate broth infused with various spices. The term "yakhni" refers to the flavorful broth that forms the base of this dish. Here's a general description of how Yakhni Pulao is typically prepared: Ingredients: - Basmati rice: Long-grain fragrant rice that adds a distinct aroma and flavor. - Meat: Chicken or mutton pieces are commonly used. The meat is often bone-in for enhanced flavor. - Yakhni (broth): This is the essence of the dish, made by simmering meat with water, spices, and sometimes herbs. - Aromatic spices: Common spices include cloves, cinnamon, cardamom, and bay leaves. - Onions: Sliced onions are sautéed to add flavor and sweetness. - Ghee or oil: Used for cooking the onions and rice. - Yogurt: Often added to the broth for its tanginess and to tenderize the meat. - Herbs: Fresh cilantro and mint leaves are added for a burst of freshness. - Nuts and raisins: These are sometimes added for texture and sweetness. - Saffron: Used to add color and fragrance to the dish. - Ginger-garlic paste: Adds depth of flavor to the yakhni broth. Preparation: 1. The yakhni is prepared by boiling the meat in water along with aromatic spices like cloves, cardamom, cinnamon, and bay leaves. This slow cooking process extracts the flavors from the meat and spices, creating a flavorful broth. The broth is often strained and set aside. 2. Basmati rice is washed and soaked for some time, allowing it to absorb water and become longer when cooked. 3. Sliced onions are sautéed until golden brown in ghee or oil, adding a sweet and caramelized flavor to the dish. 4. The soaked rice is added to the sautéed onions and briefly stir-fried to coat the grains with ghee and onions. 5. The strained yakhni broth is poured over the rice, along with yogurt, ginger-garlic paste, and sometimes saffron strands soaked in warm milk. 6. The mixture is brought to a boil, then covered and simmered on low heat until the rice is cooked and the flavors are infused. 7. Tender meat pieces are arranged on top of the cooked rice, and the dish is garnished with chopped cilantro, mint leaves, fried onions, nuts, and raisins. Yakhni Pulao is known for its delicate flavors and fragrant aroma, making it a special dish often served during festive occasions and gatherings. The combination of tender meat, aromatic rice, and flavorful broth creates a satisfying and memorable culinary experience.

10 months ago 3 views