Sundays are when I usually want to experiment with new dishes and cook up something nice for the family. But then after the tiring work week, and considering that most of the planning and organizing for the kitchen and home for the upcoming new week also needs to be done on Sundays; I don’t really feel like spending too much time in the kitchen and thus arises the need to cook something quick, yet delicious.
This was when my recent discovery of Vengi’s homemade masalas (spice powders) came like a huge blessing to me. The lady who owns and runs the business happens to retail the spices at a franchisee outlet of Pune’s famous Chitale Bandhu Mithaiwale in the Baner area. So when I went to this Chitale Franchisee outlet to get my much needed fix of bakarwadis (those who have been to Pune will never miss on Chitale’s Bakarwadis), I happened to meet this lady and get a whiff of the lovely aromas of her fresh, amazingly aromatic spices.
The best part about these spices was that you pretty much don’t need to add any other spices or condiments (not even red chilly powder or turmeric, which are so central to Indian curries) and so you really don’t have to bother about finding all the different spices, roasting them, grinding them and all the works that follow. Also, the pack sizes are small, so If you don’t cook these dishes often; neither do you waste the spices nor are the flavours and aromas of the spices lost, as it happens with very long storage.
This was a super quick chicken curry I made with their chicken/mutton masala and although they have a recipe on the packet, below is my slightly modified recipe.
½ kg chicken on the bone, cut into 2”x2” pieces;
2 large onions, grated;
2 medium sized tomatoes, pureed,
2 tbsp ginger garlic paste,
½ cup hung yogurt,
6tsp Vengi’s Chicken/Mutton Masala,
2tbsp Refined Oil,
Salt to taste.