Travel in Mexico to the land of the Maya

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Mexico embodies a spicy and fiery passion for la vida, a bit as her chiles, jalapeƱos and tequila. This spirit is found everywhere, in art, music, history and culture, but also in the way Mexicans enjoy a sense of everyday life. Being contaminated by their wonderful way of being and to discover the attractions of the country is an experience not to be missed, one of those that cannot be missed in the list of winners of globetrotters.

It's difficult to decide to book a trip to Mexico and then not be fascinated, with an amazing feeling and a unique experience that is hard to describe. Yes we are talking about the places, the wonderful sunny beaches, the warm friendly people as also of the cultural wealth and the well known historical aura surrounding this land is to be discovered.

We are of course referring to the Maya and the Aztecs, two populations that have really left their mark permanently in our human history. For completeness sake we will say that the first inhabitants of Me…

Chicken Rezala Recipe

Tawa Paneer Bhurji Recipe


The traditional rezala is an aromatic lamb dish from Bengal. Murgh Rezala is an authentic Bengali fragrant tasty dinner party Mughal recipe mostly made with chicken, and is a medium thin white cashew gravy based chicken popular in Bengal confining itself within the periphery of Kolkata that is best served with rice, pulao or biryani and is cooked in yoghurt, coconut, flour, cream, roasted almonds, nutmeg, and cashew nut paste, finished with silver leaf which gives an exceptional taste.


The ethnic cuisine fascinates me. I have a particular fondness for spicy dishes and flavorful and then I love the oriental cuisine. It is a second course of meat very tasty, obviously seasoned with curry and is basically a stew made ​​with chicken, a dish of Indian cuisine. Of course you can also choose to replace with lamb while keeping the same process.


Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 180 calories, 4.6 grams fat

Ingredients

1 kg chicken
4 onions
1 tbsp ginger paste
1 tbsp garlic paste
10 green cardamoms
1 tsp cumin powder
1 tsp coriander powder
2 dry red chillies
1 tsp pepper powder
2 green chillies
1 tbsp coconut
1 tbsp cashew nuts
2 tbsp curd
1 tbsp cheese
2 tbsp milk
1 tbsp cream
1 tsp mace powder
4 tbsp clarified butter
2 tsp sugar
2 drops rose water
Few strands of saffron
2 silver leaves
Salt to taste


Recipe Method

Grind separately onions, cashew nuts and coconut to a fine paste. In a bowl mix in chicken, beaten curd, cardamoms, mace powder, salt and sugar, ginger, garlic, cumin, coriander powder, cashew nuts and onion paste. Let it marinate for 2 hours.

In a pan, heat butter, place the chicken pieces, and saute for 5 minutes on medium heat. Pour a cup of water, and bring to boil, simmer for 10 minutes. When the chicken is half cooked, add the dry red chillies and slit green chillies. Add milk and the cream, and stir in saffron, fry till the meat is dry. Add the nut paste and coconut and fry for 2 minutes.

Add pepper and a cup of water. Reduce heat to the minimum, Simmer for 10 minutes. Add rose water, and mashed cheese, simmer for another 2 minutes. Blend well.

Remove from heat and serve hot garnished with silver leaf with rice, pulao or paratha.




4 stars - based on 9 reviews


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