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[toney]

Hey lnow,
Sorry for my late response too. We made it day before yesterday, it came out very well. Did I mention that I added some chopped tomatoes too for the gravy?

I have to say, I have become an even bigger fan of broiling after this. You should try Alton Brown's broiled chicken, really great!! And hey, thanks for the recipe.

c7b,
bird = chicken in this case

[LosingNow]

Hey lnow,
Sorry for my late response too. We made it day before yesterday, it came out very well. Did I mention that I added some chopped tomatoes too for the gravy?

I have to say, I have become an even bigger fan of broiling after this. You should try Alton Brown's broiled chicken, really great!! And hey, thanks for the recipe.

Cool... good to hear it came out well.. also, it  will be heartening for my wife to hear that the recipe is easily implementable.
I will ask her to try the chopped tomatoes variation and definitely will try SIR BROWN's broiled chicken.
Enjoy the holidays

[toney]

hey lnow,
Forgot to give special thanks to bhaabhi. Give her my best wishes!!

[LosingNow]

hey lnow,
Forgot to give special thanks to bhaabhi. Give her my best wishes!!

Sure will..when she returns from India in early Jan.

[BTW, shouldnt it be bhhaabhhi...my long lost bhhai ]

[vincent]

LN,

I tried this over the holidays. It came out well indeed. Thanks for the recipe. Couple of comments/insights:

- I added a teaspoon of Garam Masala along with (less) Chilli Powder.
- I did not skin the chicken. This, apart from reducing work , also keeps the chicken juicy. But I did poke it with a fork before marinating.
- I did use free range chicken. Hence the cooking took a bit longer. Next time I would use semi-free range or broiler chicken.
- Roasted potatoes were fine to accompany, though fusion as it may be.

[toney]

Vincent,
I too was debating on whether to skin the chicken. Next time, I won't.

lnow,
I am begging you to try Alton's broiled chicken recipe. It is the juiciest chicken I ever had.

[LosingNow]

Vincent:
Will definitely try the changes you suggested (specially leaving the skin part). Make total sense to me. Unfortunately, we dont eat potatoes much in our household, we make them only when we have guests.

Toney:
Will definitely try Alton's chicken. Family is back on Jan 8.
We are talking about this recipe, right?
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_141_PRINT-RECIPE-FULL-PAGE,00.html

[toney]

thats th one, man

[sgusa]

Hey lnow,
Sorry for my late response too. We made it day before yesterday, it came out very well. Did I mention that I added some chopped tomatoes too for the gravy?

I have to say, I have become an even bigger fan of broiling after this. You should try Alton Brown's broiled chicken, really great!! And hey, thanks for the recipe.

Cool... good to hear it came out well.. also, it  will be heartening for my wife to hear that the recipe is easily implementable.
I will ask her to try the chopped tomatoes variation and definitely will try SIR BROWN's broiled chicken.
Enjoy the holidays

I refer to him as "LORD ALTON BROWN"

[caught and bowled]

LN, Just to confirm, I tried the Gobi Mussallam. The kids couldn't believe that I could do such a good job. Many thanks to you and your better half for sharing the recipe. Now the tomato chutney reamins to be tried.

[MockTurtle]

LN, am going to try this cauliflower thingy as my friday evening project - shall post the results later.

[LosingNow]

LN, Just to confirm, I tried the Gobi Mussallam. The kids couldn't believe that I could do such a good job. Many thanks to you and your better half for sharing the recipe. Now the tomato chutney reamins to be tried.

Thanks.. glad you enjoyed it.
Now post some of your recipes!!

[MockTurtle]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

[LosingNow]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

mud pie -- that is a first.
I hope you enjoyed it ..
Will pass your thanks to my wife.

[caught and bowled]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

Did they atleast try it or just rejected it based on the looks? I am sure they didnt know what they missed. Our experience so far with the westerners has been that there is an odd person who just is not willing to even try the Indian stuff. However, once the person tastes, he/she generally cleans up everything and even wants to carry the left overs with him/her. Same story with the western kids. I find the Asians(Japanease, Singaporeans etc) a lot more resistent  and some times critical of  Indian food but then again I was very pleasently surprised recently in Shanghai: I went Indian restaurents at least on four occasions and saw the Chinese tucking in heartily into our Punjabi stuff. Really made me feel good.

[sgusa]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

Maybe it can be browned by placing under a broiler ( and rotating it now and then) for 5 -10 mins ?

[LosingNow]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

Maybe it can be browned by placing under a broiler ( and rotating it now and then) for 5 -10 mins ?

Per my wife, broiling will not work as the top part dries out faster..and it does not cook the flower well.
MT : She also says that ..she has heard the mud pie comment for the first time. Hopefully, it did not get overboiled and mushy when boiled in water.

[MockTurtle]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

Maybe it can be browned by placing under a broiler ( and rotating it now and then) for 5 -10 mins ?

Per my wife, broiling will not work as the top part dries out faster..and it does not cook the flower well.
MT : She also says that ..she has heard the mud pie comment for the first time. Hopefully, it did not get overboiled and mushy when boiled in water.

no, it wasn't squishy - i think the comment was based on the colour of the sauce. it was brownish since it was ground almonds+onions+masala powders. there wasn't any turmeric or tomato to give it a reddish hue. (i followed you recipe strictly). am curious how yours has a reddish, yellow colour. i did use chilli powder but maybe not enough to impart a red colour.

the vegetable was succulent and the taste, very subtle. i liked it and when i make it the next time, i will add tomatoes, perhaps. i ate it just like that, sans bread or rice.

C&B, the two who rejected it did not eat it. well, they did lick a bit and made a face . they commended just on the appearance. they are very suspicious eaters and of course, would have commented regardless coz the goal is to irk me! one of them is famous for describing the colour of my dress i wore once as "same colour of the throw-up after drinking strawberry milkshake" - so you get an idea about what their intentions are!

[MockTurtle]

oh, LN, another Q - after the cauliflower was all done, when i cut it, i found that the sauce hadn't permeated to the insides of the flower. is that how it is to be? the insides remained white.

[caught and bowled]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

Maybe it can be browned by placing under a broiler ( and rotating it now and then) for 5 -10 mins ?

Per my wife, broiling will not work as the top part dries out faster..and it does not cook the flower well.
MT : She also says that ..she has heard the mud pie comment for the first time. Hopefully, it did not get overboiled and mushy when boiled in water.

no, it wasn't squishy - i think the comment was based on the colour of the sauce. it was brownish since it was ground almonds+onions+masala powders. there wasn't any turmeric or tomato to give it a reddish hue. (i followed you recipe strictly). am curious how yours has a reddish, yellow colour. i did use chilli powder but maybe not enough to impart a red colour.

the vegetable was succulent and the taste, very subtle. i liked it and when i make it the next time, i will add tomatoes, perhaps. i ate it just like that, sans bread or rice.

C&B, the two who rejected it did not eat it. well, they did lick a bit and made a face . they commended just on the appearance. they are very suspicious eaters and of course, would have commented regardless coz the goal is to irk me! one of them is famous for describing the colour of my dress i wore once as "same colour of the throw-up after drinking strawberry milkshake" - so you get an idea about what their intentions are!

You do have some funny friends!
BTW, I did use tomatoes for the slightly sweet and sour taste they impart. Not to mention the colour they add...

[LosingNow]

LN, i made the cauliflower thingy y'day. it didn't have the same reddish colour that yours seem to have - maybe i used less chilli powder. the results were good - one indian and two non-indians loved it, two others rejected it - one said that it looked like a mud-pie.  - shows their lack of flexibility, which is nothing new, and of course, their penchant for annoying me. idjets! (their aren't DG members and i am allowed to call them such!)

it was a rather cumbersome task to brown it in oil - turning it around without getting oil splashed on my face! likely requires two people?

thanks to you and your wife for the recipe.

Maybe it can be browned by placing under a broiler ( and rotating it now and then) for 5 -10 mins ?

Per my wife, broiling will not work as the top part dries out faster..and it does not cook the flower well.
MT : She also says that ..she has heard the mud pie comment for the first time. Hopefully, it did not get overboiled and mushy when boiled in water.

no, it wasn't squishy - i think the comment was based on the colour of the sauce. it was brownish since it was ground almonds+onions+masala powders. there wasn't any turmeric or tomato to give it a reddish hue. (i followed you recipe strictly). am curious how yours has a reddish, yellow colour. i did use chilli powder but maybe not enough to impart a red colour.

the vegetable was succulent and the taste, very subtle. i liked it and when i make it the next time, i will add tomatoes, perhaps. i ate it just like that, sans bread or rice.

C&B, the two who rejected it did not eat it. well, they did lick a bit and made a face . they commended just on the appearance. they are very suspicious eaters and of course, would have commented regardless coz the goal is to irk me! one of them is famous for describing the colour of my dress i wore once as "same colour of the throw-up after drinking strawberry milkshake" - so you get an idea about what their intentions are!

Yes, she did use some turmeric. She forgot to mention this in the original recipe. Thanks for pointing it out.

On your friends, looks like real life is very similar to your DG life ..and you are as good a sport there!

[LosingNow]

oh, LN, another Q - after the cauliflower was all done, when i cut it, i found that the sauce hadn't permeated to the insides of the flower. is that how it is to be? the insides remained white.

She says the sauce should have permeated...

C&b: did you have this issue as well?

[caught and bowled]

oh, LN, another Q - after the cauliflower was all done, when i cut it, i found that the sauce hadn't permeated to the insides of the flower. is that how it is to be? the insides remained white.

She says the sauce should have permeated...

C&b: did you have this issue as well?

Yes I had the same issue as well but we managed. Hunger can overcome anything..

[dhruvdeepak]

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?

Chef DD is making this tonight!!!

[dextrous]

cool, post photos!

[LosingNow]

DD: how did it turn up?

[CLR James]

Bump! It is Thanksgiving time again and time to remember WN's wife's legendary recipes. I am getting ready for the Gobi Mussallum.

[Cover Point]

Bump! It is Thanksgiving time again and time to remember WN's wife's legendary recipes. I am getting ready for the Gobi Mussallum.

Hopefully her expectations will be lower of others. I doubt anyone else can match her expertise