MY FAVOURITE DISH
“I’m a true Punjabi, so I love tandoori chicken. I just can’t say no to well-made tandoori chicken.”
I LIKE TO EAT AT:
“I enjoy eating both at home and outside, I like Urban Tadka in Mumbai.”
MY FAVOURED CUISINE:
“I can’t resist Chinese and Thai, especially Thai as they use exotic ingredients.”
MY NON-FOOD PASSION
“I relax by reading and listening to music. Dancing is my passion. I have written short stories and poems, both in English and Bengali.”
BEST MEAL I’VE EVER HAD
I “My most memorable meal was with my husband at a highway dhaba in Udaipur. I can still recall the taste of the veggies and chhole. I think Rajasthani people use spices in the most amazing manner.”
MY FAVOURITE RECIPE : “Chicken Dhansak.”
INGREDIENTS
> Vegetable oil or ghee: 4 tbs
> Mixed lentils: 1 cup
> Chicken pieces (skinned): 500 gms
> Chicken stock: 1/2 litre
> Cinnamon: 1 piece
> Cloves: 6
> Cumin seeds: 1/2 tbsp
> Coriander seeds: 1/2 tbsp
> Peppercorns: 7
> Bay leaves: 3
> Star anise: 1
> Sesame seeds: 1/2 tsp
> Grated nutmeg: 1/4 tsp
> Turmeric powder: 1 tsp
> Dried red chilies: 2
> Fenugreek seeds: 1/2 tsp
> Mint leaves: 50 gms
> Fresh coriander leaves: 70 gms
> Fresh fenugreek leaves: 60 gms
> Ginger paste: 1 tbsp
> Tamarind paste:1 tbsp
> Garlic paste:1 tbsp
> Salt to taste.
METHOD
Wash the lentils and soak in cold water. Add salt and turmeric. Add chicken stock. Whisk the lentils.
Dry roast all the spices. Grind to a fine powder and mix in the turmeric and nutmeg.
Fry the chicken pieces. Set aside.
Stir-fry fresh coriander, fenugreek and mint leaves. Heat a pan. Add the whole chilies and fry. Add a cup of water,the lentils, the chicken pieces and salt. Simmer for 25-30 min.
Serve chicken dhansak hot with rice and cucumber salad.
