And then God invented Sundays.
The day of the Sabbath.
The day of celebrating the art of doing nothing.
When lazing around aimlessly is not scorned upon.
When an idle brain is not ridiculed as a devils workshop.
When all morning you can cuddle up with a Calvin and Hobbes and laugh aloud.
Or try the Hindu cryptic crossword. Just as your grandfather would have done sixty years back.
Or pick a book and read those poems you loved as a starry-eyed teen.
Or listen to Joan Baez.
Lynyrd Skynyrd, may be ?
Or stare listlessly at wispy cirrus clouds floating on the canvass of the pastel blue sky.
When breakfast is steaming hot radhaballavis with delectable aloor dom.
Or may be sinful savory egg bread.
Washed down with endless cups of sweetened milk tea.
And lunch is murgir jhol and rice. As has been for all the growing up years.
This is my mother’s recipe for the Sunday murgir jhol.
Earthy. Yet finger-licking delicious.
Packed with loads of flavor.
And of course, a mother’s love.
And if you are looking for a wee bit of variety in that everyday chicken curry, try Monika’s Punjabi style Pressure Cooker Chicken curry.
Unpretentious, yet delectable.
Robibarer Murgir Jhol (Sunday Chicken Curry)
- 1 kg chicken curry cut pieces
- 2 -3 potatoes quartered
- 2 large tomatoes coarsely chopped
- 4-5 green chilies slit
- 2 - 3 cardamoms crushed
- 2 cloves crushed
- 1 inch cinnamon stick
- 1/2 tsp garam masala powder
- 3.5 tbsp mustard oil
- 1/2 tbsp ghee
- 1 tsp sugar
- salt to taste
Marinade for Chicken
- 1/2 cup curd whipped
- 5 - 6 big onions coarsely sliced
- 3 tsp ginger paste
- 2 tsp garlic paste
- 1.5 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 11/2 tsp cumin powder
- Fry the potatoes till golden. Keep aside.
- Wash and pat dry the chicken pieces. Marinate the chicken with all the items (listed under the marinade section) and refrigerate for at least 2-3 hours.
- Heat oil, add a tsp sugar; when the sugar starts to caramelize, temper with the whole spices. When the spices start to release their aroma, add the marinated chicken and slow cook on medium heat till the water almost dries up.
- Now add the chopped tomatoes, salt, sugar and fried potatoes and continue cooking on medium heat till the masalas release oil and the chicken pieces become tender.
- Add 1 1/2 cup of warm water and bring the curry to a gentle simmer. Adjust the salt and sugar.
- Throw in a couple of green chillies if you want more heat and a generous dollop of ghee.
- Serve hot with steamed rice.