The Regional Cuisines of India - Regional Dishes

Theme Reveal 2020 - Indian Regional Cuisine.

India is a country, rightly said, that depicts unity in diversity. Think of  a characteristics and you would end up counting tens and twenties of each. Be it language, food,  culture, dress and you name anything - you would find it changing in perhaps every few kms .With its vast expanse and rich cultural heritage, it equally stores a variety of regional cuisines totally different from each other but equally delicious.

So this becomes the essence of my theme for this years "A to Z Challenge" on my blog Regional Cuisine- The Regional Cuisines of India and I would highlight Regional Dishes.

In the past I took this challenge twice. In 2015 I wrote travelogue - all about Himachal Reflections from Adi - A to Z Challenge and made you travel throughout HP - the hill state of India. In 2016 I took two writings each day - One was my poetic journey Reflections on A to Z 2016 - Let the Soul Pour and the other was Festivals of India Reflections on A to Z 2016 - Festivals of India. 

So now, stay with me - and this year enjoy four blogs each day. This one would be a food blog. The Others would be my favourite - A poetic journey both in English & Hindi. And there would be a fiction - Learnings of life - 5 Sentence Fiction. Theme Reveal 2020 - Life just in 5 Sentences.

So - Just stay glued.

Aditya Sinha

26.03.2020

Snacky Chicken

SNACKY CHICKEN

My kids don't want chilly in their food. But they love non veg. So I try this method which they love. This also goes good as snacks with drinks. 

Ingredients : 

Chicken : Half Kg

Onion : 250gm, sliced

Curd : 2 tbsp

Salt : as per taste

Haldi powder : 1tsp

Ginger : 2 tsp - crushed

Garlic Paste: 2 tbsp

Eno Powder - 1/2tsp

Garam Masala - 1tsp

Chart Masala - 1 tbsp

Whole spices for tadka 

Clove - 5 peices

Dalchini - 1 small peice

Big Cardamom - 5 peices

Small cardomom - 2peices

Black pepper - 10 -12 peices

Tejpatta - 2 peices.

Red chilli - 2 peices

Marination : In a bowl put washed - drained - chicken pieces and add one tbsp garlic paste, 1tsp ginger paste, salt as per taste, curd 1tsp and mix well. add the eno powder and mix again. Check the whole chicken should be well coated with marination. keep aside for one hour.

Preparation : In a flat bottom kadhai add three tbsp of refined oil. (If you prefer mustard oil you can use the same esp eastern India) let it heat. Add the whole spice enlisted above for tadka. Let it crackle. Add onion and fry on mild heat till it is tender and pink. Add marinated chicken and fry covering with lid in turns to soften the chicken. Once it fries a little add a tsp of turmeric (haldi) ,garlic paste and ginger paste and continue frying. After some time add the left one tbsp of curd and fry till its well mixed. Add garam masala poiwder and chaat masala powder and saute till the chicken is soft enough to eat. Your snacky chicken is ready.

Serve hot.

Aditya Sinha