This Independence Day we had a small family lunch. There were mostly elders – the type who prefers
light,healthy and tasty khana. So, I wanted something that fit their taste as well as ours.And
since both my wife and me prefer to keep the menu simple and numbered to a few items, so that the
diners can really enjoy the food to their heart’s content, we kept it to: Fine Basmati Rice, Moong
Dal, Begun Bhaja,Chicken Kosha With Vegetables, Chutney and Ice Cream.
Every one, especially the elders loved it. “Khub bhalo korechis erokom halka menu kore” (Trans.: You have done right by keeping it light”)
However, I did not really keep it “that” light. It had generous quantities of onion, ginger and garlic. The key was the usage of very little oil and the vegetables. And yes, I didnot use any red chilli powder.
light,healthy and tasty khana. So, I wanted something that fit their taste as well as ours.And
since both my wife and me prefer to keep the menu simple and numbered to a few items, so that the
diners can really enjoy the food to their heart’s content, we kept it to: Fine Basmati Rice, Moong
Dal, Begun Bhaja,Chicken Kosha With Vegetables, Chutney and Ice Cream.
Every one, especially the elders loved it. “Khub bhalo korechis erokom halka menu kore” (Trans.: You have done right by keeping it light”)
However, I did not really keep it “that” light. It had generous quantities of onion, ginger and garlic. The key was the usage of very little oil and the vegetables. And yes, I didnot use any red chilli powder.
Serves: 4
Preparation Time: 20 mins
Cooking Time: 1 hr
Ingredients:
- Chicken: 1 kg.
- Onion: 200 gms. Made into a fine paste.
- Ginger: 10 gms. Made into a fine paste.
- Garlic: 8-10 cloves. Made into a fine paste.
- Tomato: 1 medium sized tomato, 50 gms. Made into a paste.
- Papaya: 350 gms. Cut into big pieces.
- Carrot: 150 gms. Cut into 5-6 long pieces
- Potato:2. Each weighing around 100 gms – sliced into 2 halves each.
- Beans: 100 gms.
- Green Chili: 5-6.Slit.
- Vegetable Oil: 5 tbsp
- Sugar:1 tsp
- Salt: To taste.
- Powdered Spices:
- Coriander Powder: 2 tsp
- Turmeric Powder: 1 tsp
Procedure:
- Heat 5 tbsp of vegetable oil in a kadai.
- Once the oil gets hot, add the Onion Paste.
- Stir fry the onion paste over medium heat for 4-5 mins.
- Then add the ginger and garlic pastes.
- Stir fry the mixture for another 2 mins.
- Then add the tomato paste. Almost immediately add the powdered spices, papaya,potato, carrot, beans and green chili.Also add the salt and sugar.
- Over low heat, stir fry the mixture for 8-10 mins. This ensures that the ingredients blend thoroughly with each other.
- Then add the chicken pieces and increase the heat to medium high.
- Roast the chicken along with the other ingredients for another 18-20 mins.
- Then add half a cup of water to the mixture and mix the ingredients. Check the level of salt and adjust if required.
- Warm up some water in a pressure cooker. The quantity of water is dependent on the amount of gravy required.
- When the water in the cooker gets warm, transfer all the ingredients into the pressure cooker.
- Cook for 20 mins under low-medium heat until the chicken is tender.
