Shyam ka Chicken Bharta:
A lovely recipe, tried and tested! 😆😉
Shyam Chicken Marinade Ingredients:
- Delhi speciality, 1kg Special Shyam Chicken (on the bone or boneless, if on the bone, make gashes into chicken for marinade to absorb)
- 2 cups full fat O.P.
- 1 tsp payal ka ghungru
- 2 tsps pearly beads
- 1/4 tsp Mami (careful not to put too much, warna 'Hello Hi, Bye Bye' to your dish, dangerous cheez hai, especially Special Shyam Chicken ke saath, double dhamakedhar!)
- 1 tbsp sello tape (Arnav ki tape, zara sweeten karde ghi dish ko and don't we all know it needs sweetening, there needs to be a balance in the dish right? 😆)
- 2 tbsps Jalebi oil for cooking
Main Dish Ingredients:
- 10 laal, laal Buaji, roughly chopped!
- 5 tbsps thick, creamy Aakash
- 1 Arnav's jhoota with juice, finely ground
- 1 tsp Nani (Again too much nahi, warna dish ho jaye ghi sour!)
- One cube of melted Lavanya (to add a bit of excitement in the end!)
- Grated Garima for decoration.
Instructions.
1. Mix all dry marinade ingredients into 2 cups full fat O.P.
2. Once Shyam has turned into a *cluck, cluck, clucking* Chicken, mix Shyam into full fat O.P mixture.
3. Finally mix in sweet, sweet, sello tape and let it marinade for 2 hours (1 hour minimum).
4. Put 2 tbsps Jalebi oil in pan, once hot, add marinaded Shyam mixture.
5. Mix thoroughly and add all main dish ingredients, EXCEPT Lavanya!
6. Let Shyam simmer on a gentle heat, occasionally stirring so it doesn't stick to the bottom of the pan.
7. Just when dish is cooked and ready to be served, melt one cube of Lavanya in a separate pan and then mix into dish. (This will give your dish a final touch of glamour! 😆)
8. Sprinkle with Garima to give a little hint of love and now your Shyam ka Chicken Bharta is ready to be served! 🤣 Enjoy! 😳😆
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BY _mahi_
I have never written a recipe before.. so ignore my organization hehe😆
here it is-😆
Ingredients - snakey shyam, bhua ji (eggplant), red chili powder, green chilies, mustard oil, salt, black pepper uncrushed, neem leaves, cumin seeds, ginger paste
1. first lie down the snakey shyam on a big kitchen counter and turn him upside down
2. Stuff the eggplant in his mouth (eggplant should be very big so that snakey has to tear his jaw apart to hold onto it)
3. now wash the snakey shyam with mustard oil by pouring the oil onto his body (remember only inner garments should be on to make the bhartha more delicious)
4. now take a big knife and scratch the upper skin of snakey everywhere where the skin is exposed(as we do on karelas, aaloos)
5. the next step is to take a handful of red chili powder and rub it on the scratched skin.
6. now pour some salt on the top of the red chili powder
7. After this, make snakey lie on his back and take the eggplant out.
8. Now stuff a neem leaves in his mouth all the way to his larynx.
9. The next you need to do is take 3 teaspoons of black uncrushed pepper and stuff them into his mouth.
10. now cook the eggplant on the gas for about 5-7 minutes until it is cooked. mash the eggplant after it is cooked.
11. now take a very big pan and put it on the top of a big flame gas
12. pour mustard oil in the pan and heat it till it starts to boil.
13. Now use a crane to put snakey into the boiling oil and once you have done it, reduce the flame to no. 8 from high. Snakey should be cooked alive not dead so keep hitting his head with a heavy spatula while he is being cooked.
14. Make sure you used 2-3 spatulas to hold the snakey in the pan as he is famous of flying of the pan. If he flies off then he would become crusty on the edges so be careful.
15. While he is being cooked, you should be careful and gentle to him. Stir him gently in the pan while keep hitting his head.
16. After the snakey turns into deep red color, put 5 tea spoons of cumin seeds in his eyes, nose, mouth and ears followed by a ginger paste according to your taste and the eggplant.
17. Keep stirring for as long as you want until you are satisfied cooking him.
18. Take the delicious bhartha out of the pan and take out any hard parts of the bhartha and the garments snakey used to wear
19. the bhartha should not be breathing by now, if it does, you have to sprint out of the city as it might be the ghost of snakey.
20. if it is not breathing, then serve it to only those who want to throw up because it is the yuckiest bhartha ever. "khaane wala apne svaad ka khud jimmevaar hai"
Precautions - wear gloves all the time and mask on your face to save your nose from getting tortured by the nastiest smell of snakey being cooked.
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BY ann_92
ROAST Shyamu Recipe
Ingredients:
1 kg shyam in cut pieces😆1 tsp pepper powder1-1/2 tsp jeera owder2 tsp any ready curry masala.1/4 tsp garam masala powder1-1/2 tsp ginger-garlic paste1 tsp salt1 tsp vinegar2 tbsp OilWhole spices:
2 elaichi2 cinnamon2 cloves5 pepper corns2 red chilles2 buaji hairss🤢Method:
Heat oil hot and fry the whole spices lightly and rub the powdered spices well onto the chicken pieces.Fry theshyam pieces till all are lightly browned.Put into the pressure cooker, and cook for one whistle.🤣Remove from cooker and dry up the slight gravy on high heat.sprinkle buaji hairs on it
Serve hot, with salad.
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BY POOH_91
SHYAM KA BARTHA:
[inspired from chicken shorba]
serves:dare to have it 😉
contents:nandkishore buaji and slimeball shyam 🤢
ingredients:
bone of shyami(chicken bone),unknowingly given,u will poison millions [500 gms] flesh of buaji(boneless chicken),willingly given,u will kill the dish [100 gms] fat of buaji(oil),forcibly taken,u will bury ur foe [1 tblspn] cumin seeds water [1 ltr] refined flour/maida [1 tblspn] chopped garlic [1 tblspn] white pepper powder butter [1 tspn]- salt [to taste]
recipe:
clean and wash shyami's bone clean,wash and cut buaji's flesh into very small pieces put shyami's bone in a pot and add 1 ltr water,chopped garlic and cook till water is reduced to half.strain and keep aside. stir fry buaji's flesh in butter till tender and keep the stock aside. heat buaji's fat in a dish.add cumin seeds and refined flour.cook for a minute,stirring continuously.then add the reduced stock,pieces of buaji's flesh,white pepper powder and salt.- cook for sometime and serve.
seasoning: it maybe decorated with meth leaves and cream before serving 😛
precautions: 😲
use gloves [u wouldn't want the filth on ur hands] make sure u use a surgical mask [the aroma is definitely not inviting]- discard of the remains properly [it hazardous to the environment]
that was definitely not easy'.i felt like i was doing a chemistry experiment 😆
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BY COOLSABS
Okay I'm master chief Sabs...presenting you "Shyamu Ka Varta"
Ingredients:)
i) Shyamu-1 piece
ii) red chilli pest-2 cups
iii) green chilli pest-2 cups
iv) Finely chooped buaji-5 cups
v) Anjali meat masala- 1 table spoon
vi) Mamiji special salt- 1 kg.
vii) Ginger paste-3 table spoons
viii) Garlic paste-3 table spoons
ix) Tomatoes-(chopped)-2 cups...
x)Yogurt[dahi]
Recipe:)
At first cut Shyamu in medium pieces...then mix the garlic, ginger, dahi, and both chilli pastes to it and let it be marinated for 2/3 days...and play all the time "Hai hai mirchi...uff uff mirchi song"
Then put oil in the pan and fry finely chopped buaji and tomatoes till they burn and become black...After that put the marinated Shyamu in it and put 1 kg. Mami special salt in it...keep frying it and after about an hour put Anjali special masala and put water...Now boil Shyamu for 1 hour...then keep it into the microwave for 2 hours in 200 degree celcious...now grill Shyamu for 15 mins and at the last stage boil the whole preparation in hot oil for 30 minutes...
Now your "Shyamu ka Varta'' is ready to it...I know it takes much time but it is very tasty and healthy food...Please have it and I promise you will love it...
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ANSWERS from shobrakapoor
MALAI KOFTA
For the Kofta:
1 1/2 lb. buaji
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar aka shyam
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
How to make malai koftha :
Boil the buaji till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the buaji's face and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add shyam to make buaji sweet and the ground peanuts. The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.
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Answers from incandescent
BABUA KA BHARTA by Biwi
I like the "smokiness' of Bharta, therefore, I like to char the main ingredient
(Shyam Babua):
INGREDIENTS
1. 1 whole Shyam Babua
2. 1 large Madhumati buaji
3. 3 gallons of oil hot piping oil
4. 1 table spoon of sugar coated talks by babua
5. 1 table spoon of plastic smile by babua
6. 3 table spoons of smitten gaze by buaji
7. 90 small chilies, thinly sliced, such as jalapeno
8. 10 kgs of salt
9. 50 bowls of lemon juice
10. 10 tea spoons of turmeric
11. 10 table spoons of coriander
12. 10 tomatoes diced
13. 1 gallon of water
14. 10 table spoons of cumin
15. 90 fresh onions
16. 90-100 gingers
17. 30-40 garlics
18. 30 tea spoon
19. 10 tea spoons of pepper
20. fresh cilantro
PROCEDURE
Roast the coriander and cumin seeds in a skillet and ground. To get the 'smokiness', roast the Shyam babua on a cast iron griddle over medium high flame until all the skin blackened and babua is soft. Depends on how much 'smokiness' you like, you might roast (poke him so he doesn't explode) in the oven at 350 degree for about 45 minutes or until very soft. Peel and discard the skin. Drain babua and pulse in a food processor. In a separate bowl, boil buaji in 1 gallon of water.
Heat 3 gallons oil over low medium heat and saut the onions until soft, add the ginger, garlic, ground coriander, cumin and turmeric. Season with salt and pepper and cook for two or three minutes to release the flavor.
Add the charred babua, boiled buaji and sliced chili. Simmer for about 15 minutes to meld the flavor. Add 1 table spoon for sugar coated talks, 1 table spoon of plasti...
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ANSWERS FROM mahi0809
Hi... my recipe is called: "Chichoray Shyam ka masalay-daar bharta"
Ingredients:
1. Take whole with skin Shyam... hairless (bald) for hygienic purposes... we don't eat a hairy morsel
2. Buaji's motay motay haath... as the hammer/ meat tenderizer!!...Imagine 2 or 3 times buaji's hands landing on Shyam and he'll be all flat...(buaji's hands can also be used as a rolling pin...just a fun tidbit)
Spices like laal mirchi, jalapeno pepper, salt, coriander leaves, oil...10 eggs.
Recipe:
Beat the eggs on Shyam's head one by one making sure his head rolls as you crack every egg on his now bald head. Observe the head reddening for a few minutes. (watching it redden is not part of the recipe, just for pleasure). Then take the laal mirchi and Jalapeno peppers which are extremely hot and mix them together making a super hot paste with some water, and pour the entire paste onto Shyam...Make sure that you prepare copious amounts of paste to fully marinate Shyam. Leave the marination for 2 to 3 hours so that it spreads on the specimen properly...do not be alarmed by Shyam's screams in the process. If he is screaming, then it means you are doing it right .
After 2 to 3 hours take him out and use buaji's hands to flatten him a bit, hammer Shyam or use the hands as a rolling pin... then cook him on the stove with some oil. Use the coriander leaves for garnishing after "Chichoray Shyam ka masalay-daar bharta" is all ready.
P.S: Please don't send this recipe to MasterChef India... I might get arrested for intentional food poisoning!!
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Answers from kriya17
Shyam ka Barta
Ingredients:
1 medium sized shyam (shameless human creature instead of baigan)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped buaji(instead of green chillies)
1/2 tsp red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing our dulha
Preparation of shyam ka bharta :
Brush shyam(shameless human creature) with oil and roast it on a gas burner over medium heat. Frequently turn shyam upside down, until fully roasted. Once done, hold him under cold running water or in a bowl full of water. Cool him and peel off his blackened skin. Mash the flesh. Heat oil in a pan / kadhai . Add young buaji and onions and fry over medium heat until light golden brown. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. Add green peas and mashed shyam (shameless human creature). Stir well. Fry shyam bhartha for 5-7 minutes over medium heat.
Garnish the shyam bharta with green coriander leaves and serve hot and tasty.
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BY anodaksgfan
mere yahan toh maine sirf baingan(brinjal) ka bbarta bante dekha hai..
so brinjal---> shyam
since we have to use buaji as a vegetable nd as she is so big:D we take nly a little part of her and dat for me has to be her zubaan(tongue)---> Green chilli..waise hi tez hai unki zubaan..
and also buaji without d tongue is less of a pain..!!
so here u go..
1.wash shyam properly
2.Cheera maro dat is cut through him..(lol,writing all this too funny)..jaise hum veg me se sade parts nikalte hain waise hi we remove his legs as he is lame and majorly his brain..haha
3.shyamu ko gas pe rakho..aur bhunjne do(i dnt know wat it is in eng)
..uske baad use mash karlo..
4.chop one onion one tomato and buajis tongue..
5.Add oil in a pan..
6.put some zeera
7.add the ing listed in fourth pt.
8.after they are done add salt to taste..
9.add mashed shyamu into it..
10.let it cook for some time..
11.garnish wth coriander
put it in a plate and ur shyam ka bharta is ready..!!(haee mai shadi se pehle hi vidhwa ho gai which implies awesomenesss...!!!)
my advice-serve it to buaji as she is the only one without a tongue..so she wont know the taste...:P
haha
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BY amiee125
Dish name : Slimy Shyamu fry 😃
Ingredients:
1. 1.Shyam as a whole body
2. 2.Snake powder
3. 3.Poisonous slimy things
4. 4.Sticky oil ( god knows what it is :p )
5. 5. Shyamu's socks pieces
It's a very simple dish…Actually shyam cannot eat it as he is a very important part of this dish…so im wondering who will eat it L
If anyone wants to eat I'll deliver it okay 😉
How to make:
First you need to cut shyam into different pieces..leg pieces are must-it adds up the taste(it's upto you like how many pieces do you want to cut him into). No need to wash him as he is very clean 🤢
Then take the poisonous slimy things and mix it with 5 tablespoons of snake powder and grind it with his fingers. Make sure his fingers aren't recognized. 😆
After that mix few pieces of shyam with the tasty grind which we did.
Then take out the frying pan and put the sticky oil. Wait for 2 minutes so that it becomes really hot. Then add the mixture and fry it with soo much passion that he comes out delicious.
Serving: Take those dirty utensils which he didn't wash and place the food in it…Shyamu's socks pieces are as decoration and it brings out more colour to the dish….THAT'S it….😃
I hope atleast someone out there wants to eat my dish😭
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anyone i missed?😃
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