Tarla Dalal – R.I.P

Tarla Dalal

Everyone or anyone who knows to cook, knows her. Through her recipe books, all cooks I know have at some point in their life, perused her recipes. For many, like me, I started to enjoy cooking because of her recipes – they were simple to make and turned out delicious.

Tarla Dalal was the foundation to my journey into delights of cooking. I’ve now been a fervent cook for many many years, but every now and again I need to make a Tarla Dalal recipe. Be it a dessert, a stuffed paratha or the humble Khaman Dhokla. Her recipes are like a comfort meal for me, as I know the end result of the cooking will be delectable.

I love you Tarla Dalal. And THANK YOU.

R.I.P

Recipe – Chicken Stewed Rice

Chicken stewed rice

Chicken stewed rice

Ingredients

2 cups Chicken stock

2-3 tbsps. Cornflour mixed in little water – to get a dripping consistency.

1 spring onion – diced into big pieces

some finely chopped spring onion greens

1/2 green capsicum – diced into big pieces

2 finely chopped green chilies

salt as per taste

1 tsp soy sauce

1 garlic pod chopped finely

1/4 tsp garlic paste

1-2 tbsps oil

8-10 pieces boiled chicken – boneless

1 tsp finely chopped coriander leaves

1/2 cup boiled rice

 

Method:

1. Warm oil in a vessel.

2. Add chopped garlic. Add garlic paste. Fry on a slow flame for a few seconds.

3. Add diced onions and capsicum. Cook on a medium to slow flame for a couple of minutes or till onions are slightly translucent.

4. Add green chilies.

5. Add boiled chicken and cook on slow flame for a couple of minutes again, till all the flavours are infused.

6. Pour in the soy sauce. Mix.

7. Add chicken stock and bring to a boil. Add salt as required.

8. Add in the coriander leaves. Cook for 3 minutes on a medium to high flame.

9. Add in the cornflour batter gradually, stirring continuously till gravy starts to thicken. On a medium flame cook gravy till required consistency is obtained.

10. Garnish with onion greens.

This gravy is then mixed with boiled rice and served immediately.

 

My notes:

For chicken stock – take boneless chicken, water, celery stalks and salt. Cook till chicken softens. Discard celery. Use stock as well as chicken for above recipe. Even plain water can be used as stock. just increase the time to cook in step 5 and 7 by a minute or two each. There will be a small difference in taste only.