When I floated the idea of starting a series called ‘Frugal Kitchen’, my idea was not just to bring together a collection of recipes, but use it as a medium to bring people together as a community. When I tagged a few people yesterday, I just wanted to make sure I get a few responses. What I loved is the response that I got from people over and beyond that. Proves that it can’t be overemphasised how food is closely related to building and bonding communities, and to create a sense of comfort.
Since, it is about bonding, what better than a recipe from my little sister from another mother, Poorna Banerjee to kick off the series. I knew I could fall back on her – for a recipe, for support, for sisterhood.
Poorna and I met over food, and bonded over a chocolate cheesecake from The Big Chill in Delhi. The last piece that she still accuses me of polishing off!
For those of you, who don’t know her – she is fiesty, independent, dependable, very well read and we’ll travelled, knows her food like few people I know and over and above all, has her heart and mind in the right place. The next time you want to know about food in Kolkata, she should be your go to person.
Do try the recipe, and post your comments here for Poorna. Afterall, the effort is to keep connected and bonded in times of social isolation.
Easy Chicken Pulao
Marinate chicken in ginger garlic paste, yogurt, turmeric and chilli powder.
Heat oil, fry peeled potatoes. Remove.
Then fry half the onions till golden brown.
Remove onions and add whole garam masala and bayleaf to the oil, followed by the remaining onions.
Once onion is light brown, add chicken and sear over high heat.
Once the meat is seared, add the rice, cleaned, soaked in water and drained. Stir well.
Add the garam masala, salt and sugar, and 1.5 times water to the rice.
Let the water come to a boil. Stir well, add the potatoes and chillies and cover tightly, cooking for 20 minutes over simmering heat.
Then, turn off the heat and open the cover after another 15-20 minutes.
Sprinkle the fried onions on top and serve.
