Ajwain alias Carom Chicken Lollipops

Anecdote

Debita Mookerjea Ray is the first friend I shared my blog content with and her recipe has found its way into my blog this late. Well, she has been giving me the freeze for two whole years and the only reason for the delay is that she was busy stacking up her silver,gold,ensembles,fabric,crockery,handbag,shoes,wallets,scarves,etc etc etc cupboards at home. 

Debs set up ABBOZZO with me. We worked together in this small HR unit and shared many 'jalebi and momo' days together. We did not make much money but we made some fun memories alright. A woman with strange quirks, she is a lively person with a genuine laugh. One quirky instance was that one afternoon we both got into her car for yet another shopping spree (window for me and actual for her) and I bring out my water to quench my thirst like all regular people. But my friend takes out her flask and glugs down Bournvita milk like a cowboy would glug down a pitcher of beer and thinks its a very done drink at our age. A holiday planner at heart, a shopper by habit, an investor with intelligence, a friend who is fun, Debita Mookerjea Ray also rustles up some really creative dishes. This recipe that she shared with me has been quite a hit with my clients and my friends already!

Stuff that you must have

1 packet of chicken lollipops
2 full tsp Ajwain or carom
1 cup yogurt
salt to taste
1 tsp full chilly glakes
2 tbsp grated cheese
1/2 tsp oil

What to do

Marinate the chicken with the yogurt, salt and ajwain/carom for an hour in a wok. Then set the wok onto the low flamed burner and cover with a lid. Take the oil and warm it on the side and add it to the chicken. Let the chicken cook till it is soft. Then add the chilly flakes and increase the heat so that the sauce or the gravy starts to thicken.  Now add the cheese, stir and serve.

How to serve

Set the lolipops on a flat platter. Garnish if you like for some colour with some finely chopped coriander or celery. I had served it with a beetroot puree and some whole wheat crackers.

Trivia

Ajwain or carom is also called Bishop's weed which is strangely a common name for some other plans too. The medicinal property of this plant may have been the source of this tag. 

Grilled aubergine with spicy chickpeas and walnut sauce

I feel really sad for those allergic to aubergine. Cultivated in India, the old world tropical bulb was brought to Europe by Arab traders via Spain. Hence the name derived from an old Arabic word. Honest to its history, I tried this rather Arabic tasting dish recently for a family dinner. The soft romantic old world charm was enjoyed by everyone, old and young.

Take 4 tbsp olive oil, 1 finely chopped onion, 1 red chilly de-seeded and chopped finely, 2 cms ginger finely chopped, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground cinnamon, 400 grams chickpeas rinsed, drained and boiled, 200 gms chopped tomato,1/2 lemon juice and 2 aubergines cut lengthwise. Also, take 200 gms yogurt, 1 garlic clove crushed, 25 gms walnuts and a handful of chopped coriander leaves.

Now heat 2 tbsp oil. Add onions and fry till soft and golden. Add the chilly, ginger and the spices. Mix well. Stir in the chick peas, tomatoes and 5 tbsp water. Boil. Simmer for 10 mins. Add salt, pepper and lemon juice.

Sprinkle oil, salt and pepper to the aubergine. Keep aside for 20 mins. Now grill till cooked.

Mix yogurt, garlic, most of the walnuts, coriander, salt and pepper for the walnut sauce.

Arrange the aubergine slices on a warm platter. Spoon on top the chick pea mix. Drizzle walnut sauce. garnish with coriander leaves and walnuts.