(Icon credits – Sandeepa of Bong Mom’s cook) I’ve posted about this before on Aayi’s Recipes. But this post is here to support the drive to stop plagiarism in the blogging world. Why did I start blogging? It was because I wanted to save the traditional Konkani as well as other recipes which I keep trying. We all bloggers give a lot of time to blogging because we think many food enthusiasts can get benefited from this knowledge sharing. But what happens when we see someone lifting contents of our blogs and don’t have the courtesy of saying thanks or crediting the source. Just think for a moment about someone coming into your garden and taking your favorite flower without even bothering to ask you. It would not be encouraging or supportive of all the work and time you had devoted for your garden. Same is true for the beautiful knowledge sharing medium – blogging.
This was just a blog, but what if the same thing is done by giants like Yahoo!? what would they do if we copied their content? Would they keep quiet? Is it okay for them if we say one of my friend gave me this content, so this is not my responsibility?
Background for this post : Yahoo! India’s Malayalam portal lifted contents from a blog by Surya Gayatri . When she complained about it, they removed the contents silently without even apologizing. They blamed it on WebDunia who is the content provider for them. So all the bloggers have come together and are protesting against yahoo! in an event organised by InjiPennu .
Please let us know what you think and support the drive to stop plagiarism.
I had stopped cooking or eating chicken for a while now, so there weren’t any non-vegetarian recipe posts for last 4-5months. But as they say – times change, so do I. I wanted to make this comeback to the non-veggie side of things a bit special, and I chose to try this recipe that my colleague Cyndy was asking about.
Tikka is traditionally made in a special kind of oven called Tandoor . Normally boneless pieces of chicken are marinated in spicy masalas for around 3-4 hrs and then grilled. In India, these are served in mostly all non vegetarian restaurants. The best tikka I tasted was from a small restaurant called ‘Curry House’ in BTM Layout, Bangalore. I used to specially go to this restaurant to eat tikka and/or hariyali kabab , chicken biryani and spicy buttermilk . Though all dishes they served are very tasty, I would always order these. After a few days of my frequent visits to this place, the waiters would pre-order this stuff because they knew what I would order :).
Since I don’t have a tandoor or grill with me, I fried them on a flat bottomed pan till they are almost done and then baked them in oven. They turned out to be perfect.
Ingredients: 10 pieces of boneless chicken 1/2 tea spn ginger paste 1/2 tea spn garlic paste 1/2 tea spn cumin powder 1/2 tea spn coriander powder 1/2 tea spn garam masala 1 tea spn chili powder (preferably Kashmiri chili powder or byadagi chili powder) 1 cup yogurt/curd Oil/butter 1 tbl spn lemon juice Chaat masala (optional) Salt
Increase or decrease the spices according to taste. Use fresh ginger and garlic for best results, the ready made ginger-garlic paste has a a very different taste and aroma.
Method: Take the yogurt in a thin cloth and squeeze out all water out of it. This is called hung yogurt. Add hung yogurt and all other ingredients(except oil/butter) to the chicken and mix well. There should be a nice coating of this mixture on all pieces. Do not add any water to it. Leave it in freezer for around 3-4hrs.
Heat a flat bottomed pan, apply oil/butter and keep the pieces on it.
Fry from all sides till it is almost cooked. Preheat the oven at 350F and bake the pieces for around 10-15mins till the pieces get a brownish color. Alternatively instead of frying and baking, thread the pieces onto the skewers and grill them till they are done. While serving, spread some chaat masala on top and serve with lemon pieces.
Serves : 2-3 Preparation time : 40mins
