Recipe: Tawwa chicken
This juicy meat dish is ideal for the weight-conscious folk!
• 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 6th, 2015.