Ours isn’t a recipe blog. The food detectives mostly don’t like to cook and are very lazy. They just like to go looking for places where they can find sumptuous dishes, ready to dig in. Since the article on bhujing center at Agashi(http://virarandwest.com/2012/07/24/agashis-bhujing-the-foodies-delight-3/), we realized how much the readers are eager to know the recipe. So food detectives decided to search the bhujing recipe and found a homemade one that is pretty good.
Chicken – 250 gms
Potatoes -1-2 Medium size
Onion – 2-3 Medium size
Cinnamon – 1 inch
Black Pepper -5-6
Green Cardamom -3-4
Curd – 2-3 tablespoon
Coriander -50 -75gms
Pudina leaves– 50 gms
Chillies -3-4 (or more if you want spicy)
Garlic- 8-10 cloves
Ginger – 1 -1 and half inch
Turmeric Powder -1 tea spoon
Red Chilli powder -1 table spoon
Dhana-Jeera powder – 2 tea spoon
Garam Masala powder – 1 tea spoon
Jada Poha -2-3 cups (do not soak it in water like in kanda poha)
Salt – to taste
Lemon and Coriander -For garnishing
Grind curd-coriander-pudina-ginger-garlic, add salt and make a thick paste. Marinate chicken pieces and sliced potatoes for 30 minutes using half of the green paste . Keep rest of the paste for gravy.
Grill these marinated pieces in oven for about 30 minutes or shallow fry in a pan with a lid (without water).
Heat 3-4 tablespoon oil in a pan and add whole spices. Add chopped onion and stir fry till it turns light brown. Add turmeric powder, red chilli powder, dhana-jeera powder, garam masala. Add the rest of the green paste and some salt as per your taste and after considering the quantity you have already added in the green paste. Add some water. Cover the lid and cook the gravy for 20 minutes. Add grilled pieces of chicken and potatoes and cook for 5 -10 minutes. See that the quantity of gravy is just enough to soak the poha, and the pohas will not turn too soggy or too dry. Turn off the gas burner. Add poha and mix well. Garnish with coriander. Squeeze lemon slice and serve with onion salad or onion rings.
*Pohas go dry after a while so serve it hot.
*Recipe for mutton bhujing is same except the cooking time for meat differs.
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