An April Sunday Lunch

Yesterday's Sunday lunch menu was Chicken Ghazala, Gobhi Paanch phoran and green beans served with yellow rice.
Chicken Ghazala
Recipe from Hyderabad
1 medium sized chicken jointed
1/4 kg green chillies
1/2 cup curd
1/2 teaspoon turmeric
2 teaspoons coriander powder roasted and ground
2 tablespoons oil
1 kg onions sliced
I teaspoon ground ginger
1 teaspoon ground garlic
3 cups water
1 bunch coriander leaves
lemon juice

Grind half the green chillies with curd, turmeric, salt and coriander powders.
Slit remaining green chillies, fry them in the hot oil, remove with slotted spoon and keep aside.
Fry onions in the same oil till golden brown.
Add the chicken and fry till browned and juices are released.
Cook till water lessons a but and add the ginger, garlic and curd. Mix well.
Add the 3 cups of water.
Cook covered till chicken is tender.
Add coriander leaves, fried green chillies.
Add the juice of one lemon. Mix well.


Gobhi Paanch Phoran

1 cauliflower cleaned and chopped small
1 tablespoon paanch phoran ( bengali 5 spice mix)
2 inch piece of ginger sliced fine
1 tablespoon oil
6 green chillies chopped fine

Heat oil
Add paanch phoran. Let it crackle
Add green chillies and ginger
Add cauliflower, pinch of turmeric, fry well.
Lower heat, cover and cook for 15 minutes or till done. Stir occasionally.
Garnish with freshly chopped coriander leaves.


Green Beans

1/2 kg green beans
3 medium onions sliced fine
4 green chillies
2 dry red chillies
2 teaspoons mustard seeds
2 teaspoons cumin seeds

String beans and chop them into small pieces.
Heat oil, splutter the cumin and mustard seeds. Break the 2 dry chillies onto pieces and add to oil. Add green chillies.
Add onions and stir, add salt.
Immediately add beans and stir.
Lower heat and cover. Cook till beans are almost done but still crunchy and green.