Feeling Friday

Its 3:40pm and i'm feeling the friday. Week's been long. So now that its very close to being over, I was wondering what I'd do this weekend. I think I'll chill in town for a change. Nature's not gonna run away and since i'm here till around sep/oct, I'd have enough time to do the travelling. Few things on my mind are Vegas, Phoenix (Grand Canyon) and NYC. Chicago would be done on the way back.

Its a small small world. A friend of mine who I haven't seen or talked to for almost 3 years bumped into me on yahoo. He hardly comes online and I'm seldom on yahoo myself. So it was quite a pleasant coincidence. The last time we spoke was when I was in Singapore. He's in Phoenix and that easily becomes an excuse to go visit.

Sunil and Shwetha are thinking of coming to this side of the country so we could do Vegas. And a friend out here has promised me to teach me the secret 0f getting the lowest priced tiks. So lets see.

And yes, before I forget I made some chicken last night. Made a few colleagues eat it too as I don't eat non-veg on Thursdays. At 12am, I decided to get a bite too. Yummy. Proud of myself! :)

The recipe if anyone cares is as follows:

Ingredients:
Chicken - 3 lbs (around 6 drumsticks and 4 thighs)
Curd/Plain Yogurt (depends on amount of chicken - 1 container is enough ~ around 1 lb)
Onions - 4 large ones
Garlic Paste ~ 1-2 tb (depends on taste)
Ginger Paste ~ 1-2 tb (depends on taste)
Tomato Puree/Sauce (if you can't get hold of Puree) - 2-3 tb
Salt - 2-3 tb
Sugar - 1/2 tb
Green Chillies - 8 (finely cut)

Marinate your chicken in the curd/yogurt for a few hours preferably. Atleast for a couple of hours if your chicken is not de-frosted properly.
Add oil and stir your onions on high flame till they get a reddish tinge. Add ginger and garlic and stir some more on medium flame. When they have mixed properly add tomato puree/sauce and stir on low flame. This should take you around 10 min.
Then add your marinated chicken and set to high flame. Add half of your chillies, and salt and sugar to taste. Bring to boil, then cover and let it simmer. Stir frequently. Give it 15-20 min. Taste the curry/gravy and add the rest of the chillies. Salt to be added again if needed. Put it on low flame for another 10-15 min till you get a thick gravy and the chicken is properly done. If you reached till here you should have some really yummy chicken! :)

This is a pretty easy recipe that anyone can experiment with. No fancy stuff. But you would be surprised at your cooking. So go ahead and try! :) Since I'm not a regular cook, this same recipe tastes a bit different sometimes, but no less yummy. I remember I tried it first in Switzerland when we had to feed some friends at Univ. of St.Gallen. It was quite funny- Resh and I cooked, Somak cried as he cut the onions etc. Marco kept asking when it would be done! When we took it for the party, it got over before we could even get a taste of the gravy. :)

Anyways, thats about it from my side. Pics and stuff about weekend to follow.