We cook. Yes. We love to cook. Its just that it takes a week of sitting on the idea of cooking for us to actually get down to the business of cooking. A week because, with both of us getting back home around 9-ish and the Saturdays being 'working' *oh the woes* it eventually boils down (sic) on the Sundays. So, this was the Sunday.
The idea or the inspiration, as my Man would rather say, struck in the wee hours of one fine day in the beginning of the week. So, over our cups of morning tea (him) and coffee (me), the idea came into being, and the week was spent in sourcing the various stuffs that would go into it.. Umm, nothing fancy, its all everyday stuffs, handy stuffs, easily available stuffs, just that, it's two real lazy ass people here, so we do all the pre-cooking stuffs in installments. Even if it means taking the steamer out from some corner of the shelf! there you go!
So finally come Sunday. And finally we cook!
And we being the generous one, give out the directions too! Happy cooking!
All you'll need:
Presenting ~ "Murg Ke Phool" as my Man likes to say!
The idea or the inspiration, as my Man would rather say, struck in the wee hours of one fine day in the beginning of the week. So, over our cups of morning tea (him) and coffee (me), the idea came into being, and the week was spent in sourcing the various stuffs that would go into it.. Umm, nothing fancy, its all everyday stuffs, handy stuffs, easily available stuffs, just that, it's two real lazy ass people here, so we do all the pre-cooking stuffs in installments. Even if it means taking the steamer out from some corner of the shelf! there you go!So finally come Sunday. And finally we cook!
And we being the generous one, give out the directions too! Happy cooking!
All you'll need:
- boneless chicken
- spring onions (we didn't have any, so regular onions it was for us. and it'll do just fine), finely diced
- garlic, finely diced
- salt
- garam masala
- Kerala pepper (generous amounts)
- cornflour (just for binding)
- rice (soaked for a few hours)
The easy steps that follows:
- Take the boneless chicken and mince it, like a paste, with uniform consistency. The normal faithful age-old mixer grinder will serve the purpose just fine.
- In a bowl, put the minced chicken. Add the finely chopped / diced onions (spring or otherwise), garlic, Kerala pepper (black variant in the crushed form), garam masala, salt and a little bit of cornflour.
- Mix it thoroughly, and the best way to do it with your hands..
- Take the rice out of the water, and put it on a sieve to allow the additional water to drain.
- Make small balls of that chicken mix, preferably of uniform size.
- Roll those balls in the rice, just so that it sticks to the sides of the ball.
- Take a steamer and fill it with water.
- In another perforated container, place a banana leaf at the base (to avoid direct contact with the utensil and also the steam).
- Place the balls gently.
- Put the lid on. In our case, the lid also happened to have holes, so we covered those up with another piece of the banana leaf cut-out.
- Finally, put the lid on the steamer, and let it be for about 10-15 mins.
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| the 'Blossoms' |
And then, all you have to do is get them out, and EAT!
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| The "Murg Ke Phool" |
Presenting ~ "Murg Ke Phool" as my Man likes to say!
Bon appétit!
Chef : my Man
Sous chef : yours truly.
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