VIRGIN PINA COLADA - MOCKTAIL RECIPE

    Virgin Piña Colada - A simple mocktail recipe, creamy, refreshing and all the more non-alcoholic.  It's a sip of paradise in every glass which will surely help you dream yourself sitting under a shady palm tree on a beach, relaxing to the monotonous sound of the waves. An absolute sneak-in for a party -  Virgin Pina Colada is so rich and tasty that you won't even miss the alcohol.
     This Virgin Piña Colada is a mocktail recipe & one of the easiest drink you can ever make.  It’s literally few chunks of Pineapple and cream of Coconut (Coconut Milk), two distinct and uniquely flavoured ingredients when combined together that they complement with each other so perfectly. Throw the ingredients into a blender along with few ice cubes, blend it up into a smooth, rich and creamy drink. The traditional Piña Colada is garnished with either a Pineapple Wedge, a Maraschino Cherry, or both. Follow your whims and fancy to garnish your Piña Colada, add a small paper umbrella to make it look fancier.
      Piña Colada is a Spanish word which means "Strained Pineapple". It was created in Puerto Rico in the 1950s.  It has actually been the national drink of Puerto Rico since 1978!  The Traditional Piña Colada Cocktail is made with Rum, Cream of Coconut, and freshly strained Pineapple Juice. Rum gives a distinct taste and flavour to the drink but this Virgin Piña Colada, a simple Mocktail recipe is for the ones who want to skip the booze.
      Piña Coladas can be made either blended or shaken with ice.  Both are delicious, but I prefer the slushier blended version.  I got into a habit of drinking this Virgin Piña Colada in recent years. Whenever we visit the Bar at Cochin International Airport, I order this drink and I have started to love the drink that I never order any other mocktail. A habit started to make-over the situation, drink something sane at a Bar as I am a strict non-alcoholic that I even do not drink the age-old homemade wines I make at home. My husband loves the ambience of the Bar, a garden like place on the roof top of the old Cochin International Airport. Both of us like to sit in the bar after a tiring traveling session until we wait for our late night flight back home.  But the bar at the new Airport doesn't have the same ambience.

Recipe Type -Mocktail
Difficulty - Easy
Serves - 2
Author - SM  

Preparation Time - 15 - 20 Minutes.


For more JUICES, DRINKS & SMOOTHIES, Click here...

 

HOW TO MAKE VIRGIN PINA COLADA - MOCKTAIL RECIPE

 

INGREDIENTS :

For Pineapple Juice : 

Fresh Pineapple -  Few Chunks
Sugar - 5-6 Tspns.
Water - 1/2 Cup

For Virgin Piña Colada:

Fresh Pineapple Juice - 1 Cup
Cream of Coconut/Fresh Coconut Milk - 1/2 Cup
Ice Cubes - few

To Garnish :

Pineapple Wedge(Optional)
Maraschino Cherries(Optional)

To Decorate :

Small Paper Umbrellas(Optional)

METHOD :

For Pineapple Juice : 

• Add few chunks of Fresh Pineapple along with Sugar and Water in a blender.
• Blend the ingredients until well combined.
• Strain the Pineapple Juice and keep it aside.

For Virgin Piña Colada:

• Pour the Pineapple Juice, Cream of Coconut along with ice cubes into a blender.
• Blend the ingredients until smooth, creamy and well combined.
• Pour the Virgin Piña Colada into serving glasses.
• Garnish the Virgin Piña Colada with a Pineapple Wedge and top the drink with a Maraschino Cherry. 
• Served chilled, immediately.

NOTES :

• Grinding the ice cubes with the Pineapple juice and Cream of Coconut yields a perfectly chilled and thick Virgin Piña Colada.
• Can substitute Sugar with Honey.
• Adjust the amount of Sugar/Honey to suit your taste preference.
• Can substitute Cream of Coconut with fresh home-made thick Coconut Milk.

     Fruit Salads are tasty and nutritious on their own & when it is served with a scoop of Custard Sauce the whole lot converts the combination into a delectable delicacy.  Combine fruits of your choice for this recipe.  This fresh Fruit Salad with Custard Sauce is a Fine combination of Fragrant & colourful Fruits, rich in flavour and texture.  My love for this dessert got me into a poetical mode.

Perfectly chosen Fruits,

To deck up a bowl of Fruit Salad.

Spotless and without blemishes,

The ripest of its kind

Boasting the sweetness & the punches,

Combined to evoke your taste buds.

Artfully cut fruits

Converting itself into a delicious rainbow.

Natures finest creations

Present themselves with beauty and texture

Inviting your senses,

To devour the delicacy.

Smooth and Creamy Bananas,

Sparkling Red Apples glistening with pride.

Juicy & Succulent chunks of Pineapple,

Shiny & radiant Mangoes.

Pear fighting for its place

Among the crowned.

Fragrant Honeydew

Making its presence known,

Succulent Grapes glistening like Rubies

Take the crowning glory.

Crunchy Walnut compete with

Almonds to add texture.

Fruits & Nuts float adrift

A Scoop of Creamy Custard

Flavoured with Vanilla.
The so-called magnificent Fruit Salad

Waiting to take you by surprise

An experience to wait for...

                       Awaits in a chilled glass – Fruit Salad with Custard Sauce!

PRAWN ROAST - KERALA KALLU SHAPPU STYLE

     This Prawn Roast Recipe is a dry side dish prepared in a typical Kerala Kallu Shappu/Toddy Shop style.  Spicy and flavour filled Prawns are slow cooked until they are well coated with the spices. Prawn Roast or Chemmeen Roast is a sinfully spicy and succulent Prawn recipe roasted in ample of Coconut Oil for an authentic Nadan flavour.  Fried Curry Leaves enhance the flavour and gives a wonderful aroma to the dish.  Prawn Roast is one common dish served in a Kallu Shappu/Toddy Shop in Kerala.  Prawn Roast can also be served as an appetizer. Thengin Kallum(Toddy) spicy Prawn Roastum is one best way to devour up the delicacies in a Kallu Shappu.
     Toddy Shops commonly called as Kallu Shappu in Malayalam have an ambience unique to themselves.  But in recent years the local Kallu Shappu has taken a wonderful transformation as just not a place for Kallu, but also for a Thani Nadan Bakshanam.  Their kitchen has taken a brand new arena, catering wide range of local delicacies, mostly Non-Vegetarian dishes.  Focused in the realm of seafood, with Seafood menu for which Kerala and its Long coastline is quite synonymous for.
     Current day Kallu Shappu knocks off the age-old look and atmosphere which was earlier a squalid shack serving local hooch. Even they have air-conditioned private rooms, but what really stands out is their kitchen. The Kallu Shappu I visited had cooks who are housewives adorned in 'Nighties'(When I say NIGHTIES, they are not the sexy skimpy lingerie type.  This one is kind of recently popular, so-called Stately(Kerala's own) Dress - a cotton Maxi like dress recently found the way into Indian women's wardrobe in last few years) are busy in the kitchen preparing various fish & seafood curries in Brass/Indolium Urulis.
     The alluring and appetizing aroma wafting from the massive vats emanates into an ebb and flow into the nostrils of the patron's kindling their appetite.  Though the menu caters a wide range of Seafood delicacies, they also have God's Own Countries, must have speciality - BEEF, followed by Chicken and Duck recipes.  But the classic style of ordering in a Kallu Shappu is to start with a Fish dish along with a side of Kappa Puzhungiyathu(Steamed Tapiocas). The tapioca comes particularly handy when you come to the dregs of the Red & Fiery Fish Curry(Meen Mulagittathu).  I believe that this combination is made for each other. Combine various other dishes like Chemmeen Roast, Karimeen Pollichathu, Beef Roast, Duck Curry along with Puttu/Appam.  Ya ya and don't forget to order a decent dose of Thengin Kallu/Toddy.
 
Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Marination - 15 - 20 Minutes
Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK PRAWN ROAST/CHEMMEEN ROAST  KERALA KALLU SHAPPU STYLE

 

INGREDIENTS :

To Marinate :

Prawns - 1/2 Kg
Ginger Garlic Paste - 1 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste

For Shallow Frying :

Coconut Oil - 3 Tbspns.
Curry Leaves - 2 Sprigs.

For Sautéing :

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Green Chillies - 3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/2 Tspn
Tamarind Paste - 1/4 Tspn
Coconut Oil - 2 Tbspns.
Salt - To taste

METHOD :

• Marinate the Prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
• Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
• Shallow fry the marinated Prawns in Coconut Oil.
• When Prawns are done, remove from oil and spread them on a paper towel.
• Alternatively, you can cook these Marinated prawns with a little bit of water until 1/2 cooked.
• Heat Oil in a Pan, Sauté Onions and Green Chillies until onions turn translucent.
• Add Turmeric powder, Red Chilli powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Add the Tamarind Paste and sprinkle some water to the mixture.
• Leave this mixture on a very low flame until the raw flavour goes.
• Add in the fried Prawns and mix well.
• Leave this on a low flame, mixing frequently until the Prawns become dry and well coated with the masalas.
• Serve hot with Fried Curry leaves sprinkled over it.
• Can serve Kallu shappu style Prawn Roast as an Appetizer.
• Prawns Roast/Chemmeen Roast goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Prawn Roast/Chemmeen Roast goes well with  Appam, Puttu, Parotta, Chapatis etc.,

NOTES :

• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Marinated Prawns can be shallow fried in Coconut Oil, or alternatively, you can cook these Marinated prawns with a bit of water until 1/2 cooked.
• Sauté the ingredients with the remaining Oil used for shallow frying the prawns.
• Can add thinly sliced Coconut pieces in this Prawn Roast/Chemmeen Roast Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.
• Adding Tamarind to the recipe is purely optional.

 

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry

 

 

KAPPA BIRIYANI - TAPIOCA BIRIYANI

      Kappa Biriyani/Tapioca Biriyani, as and when I heard it I visualized the dish, as I am likely to do with any other specification.  It was when Winnie Aunty told me that her son Winu had prepared the dish when he was back home from New Zealand. I thought should be a really good dish, obviously tasty for any Malayalee, as it is cooked with Kappa/Maravalli(Tapioca) & Beef .  But among the talk I literally forgot to ask her for the recipe which is a common task we share. Let alone, I forgot the so-called Kappa Biriyani & its lore.
       It was again during our visit to Koothattukulam near Muvattupuzha in Ernakulam District.  I came along with the dish again in a small restaurant.  Koothattukulam, where I travel at least 3-4 times a year for my Ayurvedic Eye treatment, is a small village with beautiful scenery, copious rubber trees, greenery and a different Kerala for me. My husband joined me during our last few days of the stay in Koothattukulam, every evening after my regime of treatments were over, we pondered around the small township and the nearby places, especially for local food.
      Until my last day of treatment, I refrained myself from eating Non-Vegetarian.  The last day we visited a local restaurant for dinner.  When asked what was their special menu the waitress said, Kappa Biriyani.  My daughter who is not a fan of Tapiocas, said she will order Parotta and Beef (safe as always).  We waited for the dish to see a whole lot of side dish according to our norm served as a Main Course Meal and an all knowing smile from my daughter to go along...  Took few spoons of the dish, decided it would be good along with Parotta, ordered some and washed off Kappa Biriyani with Parotta. Tasty Indeed!
      Kappa Biriyani colloquially called as Ellum Kappayum or as Kappayum Erachiyum is one dish served during a Wedding Eve dinner in North Kerala.  Recent time, Tattukada Speciality, mainly served as a Main Course.  Thattukada is nothing but a temporary roadside shop which pops up during late evenings, mostly set up in a pull cart. Every Tattukada has their own specialities and they mostly serve regional delicacies along with quick fix local version of fast food.
      Kappa Biriyani/Tapioca Biriyani recipe can be prepared with various combinations.  Obviously, Tapioca/Kappa is the default ingredient in the recipe, combine it up with Chicken, Lamb, Pork/Beef, Fish etc., for a Non-vegetarian fiesta. There are few Vegetarian versions of Kappa Biriyani prepared along with Chick Peas, Green Grams etc., But the combination prepared with meat like Beef/Lamb/Pork goes hand in hand with Tapioca.  The fatty texture in these meat accentuates well with starchy Tapiocas giving the dish a notable taste and flavour.

For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Main Course/Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 45 Minutes - 1 Hour.


For more BIRIYANI RECIPES, Click here...

HOW TO COOK KAPPA BIRIYANI/TAPIOCA BIRIYANI WITH BEEF

INGREDIENTS :

• Cook Tapioca with enough water and discard the excess water.
• Adjust the spice level according to your taste preference.
• Kashmiri Chilli Powder gives a nice red colour to the gravy without being too spicy.
• I have used Kashmiri Chilli Powder & regular Red Chilli Powder in the recipe.
• If you are using regular Chili Powder alone, adjust accordingly
• For best result use Meat with bone.
• I have cooked this Kappa Biriyani Recipe with Beef.
• Can prepare the same recipe with Mutton(Lamb)/Chicken/Pork/Fish.  Cook the meat accordingly and follow the recipe.
• Garnishing Kappa Biriyani with Coriander and Mint Leaves is purely optional.
• Cooking the Kappa Biriyani recipe in Coconut Oil gives an authentic flavour to the dish.
• Can substitute it with any other Vegetable Oil.

________________________________________________________________________________

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

SURA PUTTU - SHREDDED SHARK STIR-FRY

     If asked for one popular regional cuisine from South India, most of us would end up saying Chettinad Cuisine.  Chettiar Community - A much-travelled community from time immemorial, travelled all the way spreading the legendary hospitable nature of their community along with their cuisine. They can also take the pride in bringing along with them the influences from abroad. Chettinaad kitchens (mostly a joint family system) were/are a community affair and matter of pride for the women in the family.  Converting every meal into an elaborate venture, with varied dishes both Vegetarian and Non-vegetarian.  The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine.
     Sura Puttu is a flaky fish dish that is light and flavorful on the palate. The best fish to use for this recipe is Shark/Sura/Sravu, but can also be prepared with any other Fish Slices. Steam cooked Shark Slices are shredded and then seasoned with mild spices for Sura Puttu. Traditionally Sura Puttu is served with White Rice, Fish Curry or Rasam. Though there are different versions of Sura Puttu, this is a Chettinad style recipe.



Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45  Minutes

HOW TO COOK SURA PUTTU - SHREDDED SHARK STIR-FRY

 

INGREDIENTS:

To Marinate the Fish:

Shark Fish - 500 Gms
Salt - To Taste
Turmeric Powder - 1/4 Tspn

For Seasoning:

Fennel Seeds - 1/4 Tspn
Cumin Seeds -1/4 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig
Onions - 2 Nos.
Green Chillies - 4 Nos.
Garlic - 2-3 Cloves
Ginger - 1" Piece
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1/2 Tspn(Optional)
Coconut - 1/2 Cup
Oil - 1 Tbspn

METHOD :

To Marinate and Steam Cook the Shark Fish:

• Clean and wash the Shark Fish chunks. Allow it to drain in a Colander.
• Marinate the Shark Fish chunks with a dash of Salt and Turmeric Powder, leave this aside for 10-15 Minutes.
• Steam cook the marinated Shark Fish chunks for about 8-10 Minutes.
• Switch off the flame once the fish is well cooked and allow it to cool.
• Remove the skin and bones from the Shark fish(If any).
• Using a fork shred the Shark Fish chunks into flakes and keep it aside.

For Sura Puttu - Shredded Shark Stir-fry:

• Heat Oil in a Pan, splutter Fennel Seeds and Cumin Seeds on a low flame.
• Immediately add Dry Red Chillies, Curry Leaves and give a quick Stir.
• Add finely chopped Onions, Garlic, Ginger and Green Chillies to the above.
• Saute the ingredients until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Seeds Powder and fry on a low flame until aromatic.
• Add shredded Shark Fish to the masala and mix well.
• Cook this on a low flame until the masala is well coated to fish flakes and the raw flavour goes.
• Finally, add grated Coconut to the Sura Puttu and fry for a while on a low flame.
• Cook Sura Puttu on a low flame until it is dry.
• Switch off the flame and garnish the Sura Puttu with finely chopped Coriander Leaves.
• Serve Sura Puttu with Steamed White Rice and any curry of your choice.
• Can be served as a side dish for Rice, Fish Curry or Rasam.

NOTES :

• I have steam cooked the marinated fish and then shredded the fish slices into flakes discarding the bones and skin. 
• Can use any fish variety with thick flesh for Sura Puttu Recipe.
• Adjust the amount of spices to suit your spice preference.

FISH TAWA FRY

     Fish Tawa Fry is nothing but a straightforward Fish Fry recipe marinated with spicy seasonings & then shallow fried in a Tawa - an Indian frying pan commonly used in Indian kitchens.  Fish Tawa Fry is a simple recipe prepared with marinated fish slices/whole fish and the name Tawa links to the wok/frying pan used to prepare the dish.
     A tawa is usually made from cast iron or aluminium. Tawa is used quite similarly to Woks in Asian cooking and is commonly used for stir-frying or shallow frying. They are also used to prepare all kinds of Indian flatbreads like Chapati, Paratha, Dosa, Omelette etc., Most of the Street food vendors use large Tawas to prepare most of their dishes.  We can see them skillfully preparing Kothu Parotta, Pav Bhaji Masala, Omelettes etc., in those cast iron pans. Some Tawas can be flat, but most are concave(at the centre) in shape.
     Fish Tawa Fry is a tasty recipe which can be served as an appetizer or as a side dish with any dish of your choice.  Simply accompany this Fish Tawa Fry with steamed rice and a curry of your choice.


Cuisine - Indian
Course - Side Dish/Appetizer
Difficulty - Easy
Serves -3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Marination Time - 30 Minutes to 1 Hour/Overnight
Cooking Time - 10 - 15 Minutes.

For more SEA FOOD Recipes, click here...

HOW TO MAKE FISH TAWA FRY

 

INGREDIENTS :

 

METHOD :

• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish draw 3-4 incisions with a sharp knife all over the fish.
• Dry Roast the Fenugreek Seeds and Fennel Seeds on a very low flame until the spices splutter and turn aromatic.
• Cool and grind the roasted spices into a fine powder. 
• Mix all the ingredients mentioned under 'To Marinate', adding Tamarind Juice/Water into a paste.
• Marinate the fish with the Spice Paste and keep it aside for 30 minutes - 1 hour.
• Heat oil in a pan and fry the fish on medium-low flame for about 3-5 minutes.
• Gently flip the fish and fry the other side for about 3-5 minutes or until it is fried on both the sides.
• Remove from oil and drain it.
• Serve Fish Tawa Fry hot, garnished with thinly sliced Onions, finely chopped Coriander Leaves and with a drizzle of Lemon Juice over it.
• Fish Tawa Fry Goes well with steamed White Rice accompanied with Dhal, Curries, Non-Veg Curries/Gravies.
•  Can also be served as a side dish for Biriyanis & Pulaos.

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Some recipes call for dredging the fish slices with Semolina/Rice/Corn Flour. I haven't used it in this recipe.
• If, leaving it in the refrigerator add Semolina/Rice/Corn flour just before frying the fish.
• Can Deep Fry or shallow Fry the fish to your preference.
• I usually shallow fry the fish.

DAHIWALA MURG - CHICKEN IN YOGURT CURRY

     Dahiwala Murg or Chicken cooked in a Yogurt/Curd based Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Dahiwala Murg is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Dahiwala Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder & the Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Dahi as it is called in Hindi - the humble Curd/Yogurt is a healthy holistic food, which we have been consuming since ancient times.  We can find a lot of Curd/Yogurt based Indian Curries and this Dahiwala Murg is one best Chicken recipe cooked in Yogurt based curry.
    Dahiwala Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Dahiwala Murg comes from the intense flavours of Cumin, Fennel and Asafoetida. Curd/Yogurt Base gives this curry a silky texture. Dahiwala Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.


Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

HOW TO COOK DAHIWALA MURG 

 CHICKEN IN YOGURT CURRY

INGREDIENTS :

Chicken - 500 Gms
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 Nos.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Ratanjot Powder - a Pinc(Optional)
Oil/Butter - 2-3 Tbspn
Cumin Seeds - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Asafoetida - a Pinch

For Yogurt/Curd Base :

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tspn
Coriander Seed Powder - 1 Tspn
Garam Masala - 1 Tspn
Salt - To Taste

For Garnishing :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Spring Onions - Few
Coriander Leaves - Few

METHOD :

• Clean & wash Chicken Pieces and allow it to drain.
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Add the Ratanjot Powder and this point and mix well.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame stirring occasionally until the chicken pieces are well cooked and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Cook Dahiwala Murg until oil separates from the Curry and it reaches the desired consistency.
• Garnish Dahiwala Murg with finely chopped Kasuri Methi(Dried Fenugreek Leaves), Spring Onions and Coriander Leaves.
• Serve Dahiwala Murg hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dahiwala Murg comes from the intense flavours of Cumin, Fennel and Asafoetida.