Food Minia

Murgh musallam is a traditional Mughlai Chicken dish in which the whole chicken is stuffed, steam roasted and then cooked in an onion based thick gravy. Its's mainly cooked in the special occasions and surely it will be the highlight in party table. Even though the preparations include few steps; the end result was awesome lip smacking chicken!!! Ingredients For The First step Marination Chicken-1 medium (skinless) Lemon juice- 1/4 cup Salt-to taste Wash and clean the chicken well. Pat it dry with a kitchen towel to avoid the extra moisture. Using a knife pierce chicken breasts and other parts a number of times. Marinate it with the lemon juice and salt (rub evenly to well coat). Cover it with a cling wrap and marinate in fridge for overnight. (Marinating overnight is an important part in making this murgh musallam; then only the chicken gets easily cooked and juicy.) Ingredients For The Filling: Oil-2 tbsp Onion-1 large Ginger garlic crushed-2 tsp Green chilly crushed-1 tbsp Tomat...

A very simple, delicious and aromatic side dish. Cumin and potato together brings out the best combo and anything can suit with it. Ingredients: Potato chopped (lengthwise or cubed)-2 cup Mustard seeds- 1/2 tsp Cumin-1 1/4 tsp Oil-2 tbsp Curry leaves-2 springs Dry red chilly-2 nos Turmeric powder- 1/4 tsp (optional) Chilly powder-1 tsp Hing (asafoetida/kayam)-2 pinch Salt-to taste Preparation: Heat oil in pan; when it is hot make the flame to low;crackle mustard seeds followed by cumin seeds;  Add dry red chilly and curry leaves. Add all the powders and potato pieces; mix well. Cover cooks it for about 15 minutes on low flame by stirring occasionally(or cook until potato pieces get cooked well; no need to add water; if necessary; sprinkle little). Switch off the flame and serve hot..