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[dextrous]

Losingnow,
How was the thanksgiving meal? Please share your recipe so I can try it too!

[LosingNow]

The meal was awesome man. Thanks for asking. 

Just recovering from a weekend with a house full of guests...and Indian loss and Bears loss

Will post pics, get the recipe from wife and post it...

 

[LosingNow]

Pictures dekhiye, appetite banaiye, tab tak biwi se recipe lete hain
---
Gobhi Musallam, green beans, palak paneer, aloo, tamatar chatni, raita, salad..









and Murg Musallam with gravy

[CLR James]

Man, this is making me ravenous after a full dinner! I want the recipe. I need the recipe and I need to make the gobi next weekend.

[pieterSAN]

     WOW!

That is some spread!

[dextrous]

oh god, please hurry, im defrosting my chicken and getting some gobi right about now

[CLR James]

Me too!

[Cover Point]

I like Losing Now's counter tops

[sudzz]

I like Losing Now's counter tops

Now that you say it...not just the counter tops but even the place mats and some crockery looks like my house....

In fact my wife's first question when did you take these pictures (except when she saw the chicken she realised its not our house)

[caught and bowled]

Pls post the recipes of Gobi Mussalam and Tamatar Chutney…I can wait for the rest (of the recipes)

[vincent]

Unless I am too drunk, where is the Murg? I can only see Gobi....

[suraj]

I hate this thread- sab kuch dekhkar 24 hr diner mein hua suraj ka dinner

Thanks for nothing dex and LN

[prfsr]

Unless I am too drunk, where is the Murg? I can only see Gobi....

You think that's a cauliflower being carved? 
-P

[ruchir]

LN: Man, you should invite us for party.... The preparation looks extreemly YUMMYYYY.....

[LosingNow]

CLR, jiet, dex, c&b, ruchir, sudzz - thanks for the kind comments.

Here are the recipes for Gobhi Mussallam and Tamatar Chutney.

My wife wants me to put a disclaimer that the ingredients are approximate as she is not a professional cook and uses a lot of "andaaze se". Please adjust your cooking and the ingredients to your taste and situation.

Gobhi Mussallam

For one flower of Gobhi..

Ingredients for gravy
2 red onions, finely chopped
2-2.5 inches of ginger ground to paste
5-7 cloves of garlic ground to paste
Green chillies to taste depending on spice level. Use 4-5 hot small green chillies for medium spice level
½ cup dry ground almonds
Salt to taste, red chilli powder to taste, freshly ground dhania powder (3/4 to 1 tablespoon), and garam masala to taste

Gravy preparation
Heat 3 tablespoons of cooking oil(we use olive) in a sauce pan. Add both ginger and garlic pastes to the oil. Stir for few minutes till it changes color. Add chopped onions and cook on low heat till onions turn brown. Add ground almonds and chopped green chillies. Keep stirring till you smell that almonds have been cooked and oil starts separating.  Add all the dry masala – salt, chilli powder, dhania powder and garam masala. Stir till the oil separates again. Add ½-3/4 glass of water and let it simmer on low flame till the gravy is of consistent thickness.

Cauliflower preparation
Cut the excess leaves and stems of the flower. Take a pan full of water in which the entire flower can be submersed. Add salt to water and boil it. When the water comes to a boil submerse the flower in the water. Reduce the heat, cover the pan and leave the flower in the water on low heat. Let it simmer for 5-6 minutes till the outside of the stems is tender but the inside is still firm. Poke the flower with a knife after 2-3 minutes to ensure the stem is not overcooked. Take out the flower and let it cool.

In a shallow pan heat a cup of oil. The objective is to brown the flower on all sides. Put the gobhi such that the head of flower is in the hot oil. Keep turning the gobhi on all sides and keep pouring the hot oil on the flowers using a spoon, till the flower is brown on all sides. Once the entire flower is brown, take it out, drain the excess oil, and dab the flowers with a paper towel to remove excess oil.

Baking
Take an ovenproof deep pan. Put the browned flower in the middle of the pan. Pour the entire gravy over the flower. Preheat the oven to 250F. Put the pan in oven and let it bake for 20-25 minutes. Occasionally, poke the flower with knife and till the inside is tender.

Take out the cooked flower and garnish with ginger, coriander leaves and green chillies



Tamatar ki chutney

Ingredients
6-8 small tomatoes
2 tablespoons of cooking oil
2 teaspoons of Panchforan (spice mix available in Indian stores)
Pinch of heeng (asofetida), salt to taste
2-3 dried red whole chillies
2-3 teaspoons of sugar

Preparation
Cut each tomato into 8 pieces.
 In a saucepan, heat the oil. Add panchforan, heeng and whole chillies. Once the panchforan starts crackling, add cut tomatoes and salt. Reduce the flame and let it simmer till the tomatoes start disintegrating. When oil starts to separate, add sugar and stir it till it comes to a simmering boil.
Let the chutney cool and garnish, if necessary, with coriander leaves.
---
She will tell me the Murg Mussallam recipe tomorrow.

[dextrous]

Applause, LN. Being a pure chickentarian, I look forward to the murg massallam!!

Others should follow suit, share some family recipes!!

[LosingNow]

Ok. Guys here is the Murg Mussallam recipe…

(Sorry for the delay .. wife was sick and then both kids took turns to fall sick …and then they were preparing to leave for India. She handwrote this recipe on our drive to the airport yesterday and answered my questions from Frankfurt Airport!!)
--
This is for 2 birds..

Take the skin off the birds, clean it, sprinkle salt, black pepper all over it and rub lemon juice on it and leave for 30 minutes

Whip ½ tin of yogurt, add 3-4 tablespoons of ginger and garlic paste, salt to taste, red chilli powder to taste (8-10 teaspoons or more). Mix up these into a marinade paste.

Put the birds in a marinating dish and apply the paste generously to the birds – outside and inside.

Let it marinate for 6-8 hours or overnight.

Ingredients for Masala

4-5 red onions (finely chopped not pureed)
10-12 green chillies (finely chopped)
2-2.5 inches of ginger (grated)
8-10 garlic cloves (chopped)
1 cup of ground almonds
salt to taste
2 tbsp of oil

Masala Preparation

Heat oil in a pan and lightly fry the onion, green chillies, ginger and garlic paste. Saute till the mix becomes translucent. Add almonds and mix well in low flame so that it does not stick to bottom of pan. Stir for 15-20 minutes and add salt to the mix.

Let the mix cool, as it has to be handled with hand and since you will apply it to the birds, it should not start cooking the birds.

Bird preparation
Take the excess yogurt marinade out of the bird. Take an oven proof dish, line it with alumunium foil leaving enough foil on either side hanging so that the chickens that will be placed in the middle of dish can be covered in a pocket from all sides. (see description later in baking)

Place the chickens in the middle of the dish and rub the masala inside and outside the chickens. Use this mix lavishly as this will become your gravy after the bird is cooked and it will collect in the foil.

This is how it looks before going to the baking stage



Baking
Pre-heat oven to 375F.

Close the foils by folding from all ends so that the chicken is covered from all sides while leaving a pocket of air inside (you are creating an airtight envelope of foild around the chicken). This will prevent the exposed areas from burning and the gravy will be collected in the foil.

Put the dish in the oven. Leave it for 1-1.5 hours and check regularly in the last 30 minutes to see if it is cooked by slightly opening the foil fold and putting the meat thermometer in the thickest part of the leg. It should reach 160F internally.

Keep it covered in the foil envelope. 15-20 min before serving, take the chicken out and broil for a few minutes (to get the crisp-brown outside look). Keep an eye on it and don’t let it burn.

Transfer the chickens into a serving dish, garnish with sliced ginger, lemon slices and coriander leaves.

Transfer the gravy/juices collected in the foil into a gravy serving bowl.

Carve the chickens and enjoy with gravy.


---

Let me know about your experience.

BTW, did anyone try the Gobhi Mussallam and Chutney?

[dhruvdeepak]

i am making my mom prepare this in exactly 9 days from now!! email with recipe sent! thanks!

[LosingNow]

i am making my mom prepare this in exactly 9 days from now!!

Going home again?

[dhruvdeepak]

i am making my mom prepare this in exactly 9 days from now!!

Going home again?

yessir!

[LosingNow]

Cool .... enjoy!

[fineleg]

i am making my mom prepare this in exactly 9 days from now!!

Going home again?

yessir!

DD and Sahir go home whenver they get food-sick
Where is the lawyer these days?

[dhruvdeepak]

my mom's comments:

Dont worry. Will be done. Will marinate the chicken the night before. Saaka chilli powder??!!! (Translated to "Enough chilli powder??!!")

CANNOT WAIT

[fineleg]

my mom's comments:

Dont worry. Will be done. Will marinate the chicken the night before. Saaka chilli powder??!!! (Translated to "Enough chilli powder??!!")

CANNOT WAIT

Countdown begins...5 more days left for DD to pounce onto the Murg Mussallam!

[suraj]

Ha ha ha

Now that I am going home soon I can read all these threads without envy
 

[fineleg]

Ha ha ha

Now that I am going home soon I can read all these threads without envy
 

Are u not at 'home' in NJ
Just kidding...i know what u mean.

[LosingNow]

c&b, CLR..did you guys try the recipes. If you guys liked it, i may win some "brownie" points/special favors from "you know who". 

[dextrous]

c&b, CLR..did you guys try the recipes. If you guys liked it, i may win some "brownie" points/special favors from "you know who". 

hey ln,
ended up making it today--turned out pretty great!!! and i was surprised to see the amount of gravy produced. unexpected!
thanks for the simple recipe. the hardest part was cleaning a big chicken, i usually buy boneless and skinless pieces.

will try gobi as well!!!

[LosingNow]

c&b, CLR..did you guys try the recipes. If you guys liked it, i may win some "brownie" points/special favors from "you know who". 

hey ln,
ended up making it today--turned out pretty great!!! and i was surprised to see the amount of gravy produced. unexpected!
thanks for the simple recipe. the hardest part was cleaning a big chicken, i usually buy boneless and skinless pieces.

will try gobi as well!!!

Great...glad you enjoyed it.
I know there is a lot of gravy that comes out... and it is fatty too ..but good taste wise (and bad health wise).
My wife made a chicken curry of the leftover chicken and i am still eating eat!
Alright..let me know how the Gobhi turns out

[suraj]

Ha ha ha

Now that I am going home soon I can read all these threads without envy
 

Are u not at 'home' in NJ
Just kidding...i know what u mean.

london dekha Paris dekha aur dekha Japan
Michael dekha Elvis dekha sab dekhs Fineleg bhaijaan
saare jag mein home toh phir bhi hai mera hindustan!!!!!!!!!!!!

[LosingNow]

Ha ha ha

Now that I am going home soon I can read all these threads without envy
 

Are u not at 'home' in NJ
Just kidding...i know what u mean.

london dekha Paris dekha aur dekha Japan
Michael dekha Elvis dekha sab dekhs Fineleg bhaijaan
saare jag mein home toh phir bhi hai mera hindustan!!!!!!!!!!!!

Bahoot khoob!

[Aloo Kashmiri Ul Haq]

i'll make the gobi next week when i am done with my finals
thanks though

[sudzz]

i'll make the gobi next week when i am done with my finals
thanks though

Thanks to this recepie I shall be entering my kitchen after about 6 months to try out the gobi today will let y'all know how it turns out...

[dhruvdeepak]

*licks fingers*
THANK YOUUUUUUU

PS YUM
PPS goes well with rasam rice! then again after not having my mum's rasam rice for nearly a year, anything will go well with it. will verify after lunch tomorrow 

[LosingNow]

*licks fingers*
THANK YOUUUUUUU

PS YUM
PPS goes well with rasam rice! then again after not having my mum's rasam rice for nearly a year, anything will go well with it. will verify after lunch tomorrow 

Good to hear this. Hope you are having a good time back in your ultimate driving machine!

[toney]

lnow,
My bird is drinking up all the marinade. I'll let you know once I am done cooking this tomorrow evening. I made a few changes and have a few questions:
Did you use Kashmiri chilii powder or regular chilli powder? The one that we use is from Kerala and is actually very hot. What about the green chillies? How intense are they?
When I first scanned through the recipe, I was actually going to suggest broiling the chicken after cooking it. Glad that you do that too. I love the way my tandoori chicken turns out. I am actually planning to butterfly the chicken and broil it so that I can get an even crispiness. I love the skin this way but took it out anyway since your recipe suggested it.
The only other change I did (other than allow for our tastes in the amount of heat involved) is add about a cup of chopped tomatoes to the masala.

I am buying nan and my wife will make a quick Pulao to go with this.

DD,
I was actually surprised to see that rasam rice went well with this.

[LosingNow]

lnow,
My bird is drinking up all the marinade. I'll let you know once I am done cooking this tomorrow evening. I made a few changes and have a few questions:
Did you use Kashmiri chilii powder or regular chilli powder? The one that we use is from Kerala and is actually very hot. What about the green chillies? How intense are they?
When I first scanned through the recipe, I was actually going to suggest broiling the chicken after cooking it. Glad that you do that too. I love the way my tandoori chicken turns out. I am actually planning to butterfly the chicken and broil it so that I can get an even crispiness. I love the skin this way but took it out anyway since your recipe suggested it.
The only other change I did (other than allow for our tastes in the amount of heat involved) is add about a cup of chopped tomatoes to the masala.

I am buying nan and my wife will make a quick Pulao to go with this.

DD
I was actually surprised to see that rasam rice went well with this.

Toney:
Kashmiri Chilli powder.
The green chillies were of moderate heat.. we get them at the local Asian (not Indian) market. They are the smaller ones but definitely not intense. I can eat them raw(and I dont enjoy too much heat) with onions.
Let me know how it goes.. (I prefer Tandoori Roti instead of Nan)

[toney]

Thanks for the info, LNow. My bird will have a little more heat than yours but it is going to be fine. I didnt have any Kashmiri chilli and had half a mind to substitute some paprika. Decided against it in the end.

[LosingNow]

Thanks for the info, LNow. My bird will have a little more heat than yours but it is going to be fine. I didnt have any Kashmiri chilli and had half a mind to substitute some paprika. Decided against it in the end.

Update?

[caught and bowled]

LN, sorry for this late response. Haven;t tried the recipe yet because I have been travelling so far and the better half doesnt want to cook much  while I am away. After all this business travel, we are going on a short holiday and would be back on the 3rd Jan. Will try it first thing after our return and let you know.

Reading people's reactions here makes it almost impossible to wait that long though.

I was a little confuesed about Toney's "bird". Does he mean the chicken or...