Anshu's Food Odyssey

Though chicken is something which is cooked quite often in my home, still I never had an opportunity to prepare this specific peppery delicacy; pending on my to-do list for quite a while, it was now high time to actually give it a try.... and last Saturday (when I also had few guests over my place for dinner) got to be the D-Day for this Murgh Kali Mirch to grace my dining table. Served with homemade tandoori tawa naan on the side, it tasted just awesome and I must tell you that there was no guest who left our home without noting down the recipe. If you too are curious to know how I made it, simply scroll below. Murgh Kali Mirch Ingredients Chicken (on bone) - 1 kg Medium sized onion (finely chopped) - 2 Whisked curd (at room temperature) - 2 cups Whisked curd (for marination) - 1/2 cup Crushed black pepper - 4 to 5 tsp Lemon juice - 1 tbsp Cumin seeds - 1 tsp Bay leaf - 1 Black pepper corns - 6 to 7 Black cardamom - 1 Ginger-garlic paste - 3 tsp Green

Zereshk or the Barberry Rice is a traditional Iranian dish typically made with aromatic saffron water, long grain Basmati rice and a whole lot of Zereshk or barberries (Iranian berries). Now, since its quite difficult to source the barberries, often people in other parts of the world make this pulao using dried cranberries which taste almost similar to the authentic Iranian berries (although, you do not get the same bright red color which a traditional Zereshk Polow exudes, the taste is still quite exceptional with a perfect balance of sweetness and sourness). Just in case, you are looking for a rice dish which is a little different from the typical Indian recipes, this delicacy is truly worth trying and is surely not gonna leave you disappointed. I first came across this amazing recipe by chef Varun Inamdar on Get Curried. The beautiful color and presentation of this dish took me in awe in just a matter of few seconds, and I instantly had this wonderful traditional Iranian delicac

The week started off on a satisfying note with me being able to successfully make the Pita Breads on skillet. After thoroughly enjoying these soft beauties with falafels and hummus , it was now time to give them a non-vegetarian twist; and that is when I thought of treating my family with the beautiful chicken pita pockets. The recipe is quite simple which anyone can easily prepare at home; if you are keen on making something 'hatke' from the Indian cuisine for lunch/dinner tonight, these delicious chicken pockets would definitely make for a great choice. Ingredients (serves 2) Store bought or homemade Pita Breads - 2 (cut into halves) Boneless chicken breasts - 2 (cut into thin strips) Beaten curd - 1 cup Cinnamon - 1 inch Coriander seeds - 2 tsp Cumin seeds - 2 tsp Cloves - 5 to 6 Green cardamom - 3 to 4 Nutmeg - 1/8 of a piece Black pepper corns - 1/2 tsp Fenugreek leaves - 1 tsp Vinegar - 2 tsp Dry ginger - 1/2 inch Olive oil - 1/2 tbsp Salt - 2 t