101Kidz : Holidays : Ramadan : Recipes

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Malaiwali Murgh

Sprinkle chicken with:
1/2 t salt
1 t ground cumin
1/2 t ground coriander
1/4 t ground turmeric
1/4 t cayenne
some black pepper

Set aside for about an hour in a covered dish. Put it in the fridge.

Hash:
6-7 cloves garlic
1 Philadelphia inch ginger
in a blender till smooth. Add about 1/2 C water to facilitate this. Or use a hammer. Brown about 3lb chicken in hot oil till - um - brown. Set aside till they're all done.
Hack up one onion (this is humor) and brown it in the above oil till very dark gold. Add that garlic/ginger paste till the water evaporates and you start to see oil again. Add some spices:
1 t ground cumin
1 t ground coriander
1/4 t turmeric
1/4 t cayenne

Stir and fry for about half a minute. Add 2 medium peeled, chopped tomatoes.
I use a can of them, and whirl them in the blender till they are smooth.

Turn the heat down to simmer and cook this whole mess for 3-4 minutes, stir in:
4 TBSP plain yogurt
Stir this in one T at a time, making sure it's all mixed in before adding more.
Otherwise it curdles. Then add:
1 C water
Any juice that oozed out of the chicken
1 t salt
the chicken

Bring to a boil and cook, covered, till the meat falls off the bones.

Uncover, add:
1 t garam masala
6 TBSP whipping cream

Mix well, then cook uncovered till the sauce is reduced and thick. There is al ot of goop on the bottom of the pan, stir this up as best you can without slobber.


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Murgh Mussallam

Ingredients

1 whole chicken, cleaned and washed thoroughly
2 tbs ghee
2 cups water
½ kg yoghurt, beaten to a creamy consistency
4 large onions, sliced and fried, golden brown for garnish


For paste


1 tbsp poppy seeds or khus khus for paste
8 sticks of cinnamon
1 tbsp cumin seeds or jeera
1 tbsp shah jeera or black cumin seeds
10 black peppercorns
2 large black cardamom
7 green cardamoms
7 cloves
A 4 inch piece fresh ginger
1 whole garlic
6-8 whole red chillies
Salt to taste

Method
Grind the spices into a paste. Chop up the heart, liver, gizzard (optional), into small pieces. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least 1 hour. In a vessel, large enough to hold the chicken, heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yogurt, salt and golden fried onions. Simmer for 10 minutes more. Serve hot with naan.


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Falafel

Ingredients:
250g chickpeas, 5-6 bread pieces, 1 tsp cumin powder, 1 tsp lemon juice, oil for frying, salt to taste.

Method:
Soak the chickpeas overnight. Cook in a pressure cooker till the chickpeas are tender. Pound or blend the chickpeas to a puree. Soak the bread in water for a minute and squeeze out the water and add to the chickpeas together with the rest of the ingredients. Knead well for a few minutes. Let the mixture rest for 1-2 hours, and then roll between the palms into small rolls. Heat oil and deep-fry these a few at a time till golden brown.


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Eggplant Spread (Baba Ghannouj):

Ingredients:
1 large round eggplant (aubergine), 2-3 cloves of garlic, 1 tbsp lemon juice, olive oil, 1 tsp red chili powder (optional), salt to taste.
For Garnishing:
Parsley (chopped), Slices of red bell pepper.

Method:
Peel and grind the garlic to a paste. Cook the eggplant in an oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, remove the black peel and mash the eggplant. Mix in the garlic paste and the lemon juice. Serve in a bowl with little olive oil on top and garnished with chopped parsley and red pepper slices.

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