Saoji chicken recipe

                              Saoji Chicken

 

Nagpur is situated in the central India. Its the city with ZERO mile mark. 

It is known for many things - the summer heat, oranges and cullinary delicacies to name a few. 

One such delicacy of Nagpur is the exotic, hot and spicy Saoji food. 

The cuisine originally belongs to a small community "Saoji Community" from Nagpur but with time that distinctive taste of Saoji food has made its place in each nagpurians life. 

The cuisine also called Saoji Waradi is famous for its hot flavours. 

Its irresistible taste gets into your mind and soul once you taste this food. 

It is a must try for all spicy food lovers and those who try will surely get addicted to its taste. 

Saoji food mainly prepared as non-vegetarian chicken and mutton dish is characterized by the oily hot gravy; one can also prepare vegetarian dishes using the same saoji gravy/curry. 

The vegetarians can enjoy Potato, Paneer or Soya Chunk dishes in the Saoji Curry to relish its authentic taste. 

Saoji food, although being very spicy, is not harmful to the body and does not lead to any digestive problems, as the process of cooking has been modified to overcome any health problems.

    The following recipe is shared by Saoji community is from Nagpur!!! 

RECIPE:

Chicken - 1KG (with bone)

Red chilly powder - as per the required hotness

Turmeric Powder - as required

Oil - As required

Onions - 2 large

Pepper corns - 2 teaspoons

Black Cardamoms - 8 to 10

Cinnamon sticks - 5 to 6 (an inch and half in length)

Poppy seeds - 1 teaspoon

Grated dry coconut - 1 small cup

Bay leaves - 2 to 3

Marinate the chicken with 2-3 spoons red chilly powder, 2 teaspoon oil and 1 teaspoon turmeric powder and keep it aside.

1. Saute 2 sliced onions, 12 black peppercorns, 8 black cardmoms, 5-6 sticks of cinnamon and a spoon of poppy seeds (or peanuts if you dont have poppy seeds) till the onions turn brown (on low heat) then add a small cup of grated coconut and fry till the coconut also turns brown.

2. Blend this masala (gravy) in a mixer with a little water to make a fine paste.

3. Heat 3 tablespoons of oil. 

Saute a sliced onion with a couple of bay leaves.

Once the raw onion smell is gone, put in the blended masala (above) and keep on stirring it till the oil leaves separates. 

Then put in some ginger-garlic paste. 

Once that is cooked mix in around 1 to 2 tablespoon of chilly powder(or more if u r brave enough), 1 tsp of turmeric powder and salt to taste. 

You may have to add more oil if required.

4. Add the chicken, cover the vessel, put water on the lid. 

Keep on stirring in between. 

Cook till the chicken is done. 

Then put in as much warm water as the desired consistency. 

Dont make it too runny, The gravy should be hot, spicy and thick with visible oil. 

Thats SAOJI !!! :-)

5. Check for seasoning and stir in a tsp of garam masala.

Serve with bhakri or roti or rice or bread.

Goda masala / Black masala

                Goda masala / black masala

 

INGREDIENTS 

4 cups coriander seeds 

1 cup dry coconut 

1/2 cup white sesame seeds 

1/2 cup black sesame seeds 

1/4 cup cumin seeds 

4-5 tsp black cumin seeds 

2 teaspoon asafoetida (heeng ) 

1 Tbsp cinnamon - broken into tiny pieces 

3-4 cloves 

1 black cardamom - seeds only 

3 dry red chilies 

1 tsp turmeric powder 

Salt to taste 

1 Tbsp oil 

METHOD 

Roast all the ingredients except coconut and coriander seeds in oil. 

Keep aside. 

Roast coconut and coriander seeds separately without oil. 

Now grind all these items together. 

Let it cool and store in an airtight container.

Use for 3 months

Puneri misal

                             Puneri Misal 

  

Misal Pav is a very famous dish in Maharashtra, specially the Puneri misal and Kolhapuri Misal. 

The Misal is served with sliced bread or a small loaf, in the dish misal-pav. The main part of the misal is the spicy curry, called tarry. The Kolhapuri version of misal does not contain phodniche pohe. So experience spicy puneri misal. 

Ingredients: 

For making Matki 

Usal- 

2 cups Moth sprouts 

¾ cup finely chopped onion 

¼ tspn mustard seeds, 

¼ tspn asafoetida,

1 tspn red chilly powder,

1/4 tspn turmeric powder, 

1 tspn Goda masala (Maharashtrian masala)or Garam masala. 

2 tbspn oil 

Salt for taste 

For making phodniche pohe – 

2 hand full thick pohe 

½ cup finely chopped onion 

1 green chilly, 

¼ tspn mustard seeds, 

¼ tspn asafoetida 

Salt and sugar for taste 

For making batatyachi bhaji- 

1 boiled and peeled potato 

¼ cup finely chopped onion 

¼ tspn turmeric powder 

1 green chilly 

¼ tspn cumin seeds 

1 pinch asafoetida 

Salt for taste 

For making kat- (This curry called as kat or even tarri) 

7-8 cups of water 

2 tspn ginger-garlic paste 

2 tbspn grated and roasted dry coconut 

½ cup finely chopped onion 

2 finely chopped tomato 

2 tspn red chilly powder 

¼ tspn turmeric powder 

1 tspn tamarind pulp 

1 pinch sugar Salt for taste 

2 cups farsan, chiwda 

½ cup finely chopped tomato 

½ cup finely chopped coriander 

¼ cup tamarind chutney (optional) 

¼ cup yogurt (optional) 

6-8 bread slices or white dinner rolls 

Method: 

1. Make small cubes of potato. Washed pohe 2 to 3 times and keep it aside for 5-10 minutes. Rub salt, sugar and turmeric powder to soaked pohe. 

2. Put matki with 8 cups of water in a saucepan and boil it for 10-15 minutes. 

3. Drain all the water and use the same water for making kat, this makes kat tastier. Keep boiled matki aside for usal. 

4. For making Matki usal- Heat oil in a saucepan. Add mustard seeds. Let it crackle. Add onion and sauté for 2-3 minutes. Add matki, turmeric powder, red chilly powder and salt. Close saucepan with a lid. Let it cook for 3-4 minutes. Keep usal aside. 

5. For making Hot and spicy Kat- Heat oil in saucepan. Add ginger garlic paste. Stir for a minute and then stir dry coconut. When you feel a nice aroma, add onions and stir for 3-4 minutes. Add tomato, turmeric powder, red chilly powder, and salt. Stir well till you see oil coming out from mixture.Then add boiled matki water and add little tamarind pulp.Bring it to boil. Add more chilly powder as required. 

6.For making phodniche pohe- Heat oil in wok. Add mustard seeds. Let it crackle. Add green chilly in pieces. Next add soaked pohe. Stir well. Cover kadhai with a lid .let it cook for 2-3 minutes. Keep it aside. 

7.For making batatyachi bhaji( aloo ki subji)- Heat oil in the same wok. Add cumin seeds, green chilly in 2 pieces. Add onion and sauté for 2-3 minutes. Next add turmeric powder, salt and potato cubes. Stir 2-3 minutes. Cover kadhai with a lid. Let it cook for 2 minutes. 

8. Prepare dish for misal. 

First put phodniche pohe at the bottom. 

Above that put batatyachi bhaji. 

Then put usal, chopped onion, chopped tomato ,tamarind chutney, yogurt and kat. 

Garnish with farsan and chivda. Put little chopped coriander leaves on top. And serve hot with bread.

Give kat separately too with misal. 

layers for Misal- 

1. Phodniche pohe at the bottom 

2. Above that batatyachi bhaji(aloo ki subji) 

3. Matki Usal 

4. Chopped onion 

5. Kat (tarry) 

6. Add Farsan in the end 

Tip: Sometimes, after mixing everything kat tastes less spicy. So accordingly improve spicyness. Generally people take kat separatly too with misal.They like to add some more kat to the misal while eating

Gujarati undhiyu recipe

                   Gujarati Uundhyu  

Time - 50 Minutes to prepare 

INGREDIENTS 

 250 gm surti papdi 

3 surti baigan small size 

400 gm kanda (onions, 

purple from inside) 

2 potatoes,chopped 

2 bananas, yellow/green 

3 cups methi leaves Make 

10 pieces of muthia (gujarati term) 

200 gm semolina (rava) 

50 gm green chilli paste 

75 gm chives 

2 cups coriander, finely chopped 

1 cup grated coconut Salt to taste 

2 cups oil 

1/2 tsp turmeric 

1 1/2 tsp jeera powder 

1 1/2 tsp dhaniya powder 

1 tsp sugar 

1/4 tsp cooking soda 

50 gm red chilli powder 

 METHOD 

 Procedure for Muthia: In a bowl add semolina,salt, pinch of soda,oil, turmeric powder, dhaniya (3/4 tsp) and jeera powder (3/4 tsp), red chilli powder( 1 1/2 tsp), garlic (25 gm) and chopped methi. 

Mix them well and add water to this mixture and knead well. 

Shape this mixture in the form of kebabs and deep fry them. 

Procedure for Masala: In a plate add chopped garlic, grated coconut, coriander, salt, sugar, green chilli paste, pinch of soda, oil, turmeric and the remaining dhaniya jeera powder and mix them well. 

Stuff this masala in the banana and baigan and keep the banana aside (since it cooks quickly). To this mixture of masala add the remaining vegetables along with the baigan. 

Procedure for Cooking: In a vessel add oil and add all the vegetables except banana and muthia and keep stirring slowly. 

Cover it for 15-20 minutes. 

Then add the muthia. 

Stir well and cook for another 15 minutes. 

Now add the stuffed banana and cook for around 5 minutes. 

Serve hot!