Monday, February 22, 2010

Unbelievable Change

Its been 5 years since I have met Sanket and so much seem to change since then. By change I mean everything… like at the beginning of these 5 year Sanket was a friend, then changed to good friend, then a “Just good friend” :P , then a boy friend then fiancĂ© and now a husband.

I enjoyed all these phases in our relationship. And so I can say that our relationship changed or should I say grew gradually and pleasantly.

During all this growing of our relationship, one thing that was always constant was Sanket’s craziness for his gym workout. I always use to complaint, ‘he loves his gym and workout more than me’. In any weather, under any circumstances he would never miss his gym. Even in Canada in extreme temperatures of – 45C, I have seen him going to the gym.

But now there is a change. I don’t know if it is a good change or not so good change. Sanket makes excuses for not going to the gym. Can you believe that? But you have to believe that, he gives excuses like, I was too tired, I was too sleepy, my back was paining, I am feeling feverish… un believable right?

You know what is even more unbelievable? J I do not bunk gym at all. I get up 5:00 in the morning and go to the gym everyday. And on top of it, if I find Sanket still sleeping when I get back, I scold him for not going. Isn’t this too much of a change?

Thursday, February 18, 2010

White Chicken Recipe

I came across this recipe in Bombay Times. It is Eesha Koppikar's favourite chicken recipe of her mom. It is quiet simple to make and great to taste. We all really enjoyed this one. So thought of sharing it with all.

  • 1/2 kg chicken
  • 2 medium sized chopped onions
  • 4 tbsp of ghee or 8 tbsp of oil
  • 1 tsp ginger garlic paste
  • 1 tsp pepper
  • 1/2 cup thick curd
  • 1/2 cup malai
  • 1 tbsp cashewnut powder
  • 1 tbsp poppy seeds powder
  • 3 or 4 green chillies (split)

  • Marinate the chicken in ginger garlic paste, curd, pepper and salt for two hours.
  • Add ghee/oil in the preheated pan.
  • Add the chopped onions and fry till golden brown.
  • Add chicken to this and fry till the ghee separates.
  • Add cashewnut and poppy seed powder to thicken the gravy.
  • Add water for desired consistency.
  • Add split green chillies.
  • Now cover and let it cook till the chicken is done.
  • Turn off the gas and add malai.
  • Garnish with corriander.

Variations that I did:
  • I used oil and not ghee
  • I did not have cashewnut and poppy seed powder, so I soaked cashewnuts and poppy seeds in water for about 1/2 hour and then made a thick paste of it together.
  • I did not add malai. Found the gravy too creamy even before adding malai so avoided it.
  • In the garnish I also added mint leaves.