Tuesday, December 28, 2010

Chicken Fry Coorgi Style

My little girl is not very happy now that I have started this blog.  Her complaint is that because of this blog she is having to eat new dishes almost everyday and she missed the old ones I used to cook.  Actually her main complaint is that she misses spaghetti - her favourite which I used to make previously at least once a week.  Now it is almost a month I have not made it and she misses it and blames it all on the blog.  Are we not all afraid of change?  Do we all not object to change?  At work we were used to some old coffee machines.  Some weeks back we received notification that new machines would be installed.  Of course these are more modern, more jazzy and bigger.  But oh my - were we all not opposed to this change?  Some complained about the coffee being old, some about the glasses being too small, some others about the service.  And we also had some complains about having to go for special classes to learn how to operate these machines as they were not simple enough like their predecessors.  I have to admit I too was involved in these discussions.  But then if there was a new employee who never knew what existed before and came directly to use these machines, would he have any complaints?  He would not have to adapt to any change, so what was there was what he always knew.

Come to think of it, religion is also the same.  We are used to certain practices in our own religions - praying in the Church on Sundays or using flowers to worship our Gods or then fasting during Ramadan.  If someone were to come and tell us to change these practices, someone were to tell us to adopt to the new methods, how would we react?  Someone were to tell us times have changed and we need to change, what would we do?

Preparation Time:  20 minutes
Serves: 6

1 medium sized Chicken
1 tablespoon coriander seeds
1 tablespoon peppercorns
¼ teaspoon cumin seeds
1 stick cinnamon
1” piece ginger
2 flakes garlic
¼ teaspoon turmeric powder
1 big red onion
4 tablespoon sunflower oil
1 tablespoon lime juice
4 tablespoons water
Salt to taste

  1. Clean and joint the chicken.  
  2. Lightly roast the coriander seeds, peppercorns, cumin seeds and cinnamon and grind to a paste along with the ginger and garlic.  
  3. Heat oil in a pan and add the sliced onions.  
  4. When brown, add the turmeric and the ground paste.  
  5. Fry for 5 minutes on medium flame and then add the chicken pieces and salt.  Fry well.  
  6. Add water and cook covered for 10 minutes on medium flame.
  7. Add lime juice and remove from fire.  Serve hot.

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