If there is one verse in the Qur'an that hits me on my head like a nail each time I hear it or read it, then it is this:Life is meant to be difficult, with ups and downs. We may be fine physically, looking blissful to the outside world. People think that you are living a life that is so worthy of living - yes, the other side is always a mirage! But people well off from outside can be a mental mess inside, with a broken home, or a tattered past. Whatever it is... I have come to strongly believe now that whatever adversities come our way in whatever way, all we need to do is breathe and think - aren't those two big favors that the Lord has given you? What hasn't He given you, that you cry over and lament over things that are not lasting? Just look at you - you are a favor in itself! The food we eat, the roof on top of our head, the car we drive, the pathways we walk, the strength we have, the money we use, the freedom we walk around - what not? When we sit to count our blessings, we realize that we will not be able to encompass it into our little brain! That is why the Qur'an reminds us:
“…And If you would count the blessings of Allah you would not be able to count them…” [Surah Ibrahim 14:34]
Off to the recipe for today, the time I posted the Jeera Rice, I've been receiving a bit of questions regarding the dish peaking from the side. Well, here it is! This is one of the easiest chicken curries that I have ever made. The only time it takes is the time for the chicken to get cooked! Shinwari happens to be a little district in Afghanistan and this seems to be the way they cook their chicken. The first time I tried, I was really pessimistic as there are hardly any ingredients involved but I would vouch for the end result - lip-smacking, to say the least! I would only suggest - try it to know it! :)
Shinwari Karahi
Serves 4
Recipe from here
Ingredients:
750 gm chicken, cut into medium sized pieces
2 tbsp oil
4 medium tomatoes, chopped
5 green chillies, slit
3/4 tbsp ginger paste
3/4 tbsp garlic paste
1/2 tsp cumin powder
1/2 tsp black pepper powder
Salt to taste
Method:
In a saucepan, heat oil and fry chicken for around 10 minutes till the stock oozes out. Add the tomatoes, chillies and pastes and cook on low flame for another 10 minutes, stirring occasionally. Finally add the cumin and pepper powders along with the salt and cook on high flame till the chicken is tender. Switch off and serve with rice or rotis!