Recipe: Tawwa chicken

This juicy meat dish is ideal for the weight-conscious folk!

Method 

•  Begin by making tiny incisions on the chicken meat. Mix salt, red chili powder and vinegar in a separate bowl and pour half of it over the chicken, making sure all the sides are covered. Let the meat rest for about two hours or so.

•  Cook the chicken on low to medium flame until the meat dries up and is soft to touch.

•  Prepare the marinade by mixing together all the ingredients in a small bowl.

•  Heat oil on a tawwa and apply half of the marinade on the chicken. Cook it on the hot tawwa for about two minutes, flipping it over half-way.

•  Apply the remaining marinade on the other side of the chicken and cook for another two minutes.

•  Gather any excess masala that might be left on the tawwa and pour it over the chicken. Serve warm!

Tawwa Vegetables

Go all out desi with this recipe for tawwa-roasted veggies! Not only will they complement your chicken brilliantly, they are laden with some delicious spices and are of course, healthy.



Ingredients

•  Eggplants (small and cut into four pieces) 4

•  Karela (medium and cut into four pieces) 2

•  Ladyfingers (split into four pieces) 4

•  Tindi (sliced into four pieces) 8

•  Baby potatoes (boiled) 8

•  Button onions 8

•  Regular onions (medium and chopped into 1 and 1/2 inch pieces) 2

•  Mushrooms (sliced into four pieces) 8

•  Oil 3 tbsp

•  Ginger (chopped into 1 and 1/2 inch pieces)

•  Fresh coriander leaves (chopped) 2 tsp

•  Green chilies (chopped and de-seeded) 3 -4

•  Tomato puree 8 tbsp

•  Pav bhaji masala

• Salt to taste

Method 

•  Heat a sufficient amount of oil in a pot and deep-fry the eggplant and karelay in it.

•  Heat three tablespoons of oil on to the tawwa and sauté the chopped onions on it until they become brown in colour.

•  Add ginger to the tawwa and continue to sauté.

•  Once the eggplant and karelay have cooked, place them aside and fry the ladyfingers and tindi in the same pot.

•  In the meantime, add a little water to the tawwa and continue to sauté, keeping the fried vegetables on its rim.

•  Deep-fry the baby potatoes, button onions and mushrooms one after the other. Once cooked, drain them and place them on the ridge of the tawwa.

•  Add green chilies to the onion and ginger mix and sauté further.

•  Now, take a little of the vegetables into the masala in the centre, making one portion of tawwa vegetables each.

•  Add one teaspoon of pav bhaji masala, salt, two tablespoons of tomato puree and a little water to the mix and cook for about three to four minutes.

•  Repeat the process for the remaining portions of the fried vegetables. Garnish with coriander leaves and serve warm. Your delicious dose of vegetables is now ready!

SOURCE: SANJEEVKAPOOR.COM

Published in The Express Tribune, Ms T, September 6^th, 2015.