COOKING MADE SIMPLE - DELICIOUS MUGHLAI DO PIAZA

EASY COOKING - Delicious DO PIAZA made SIMPLE

A Simple Recipe for the ultimate Mughlai Dish  

By 

VIKRAM KARVE 

 

From my Foodie Archives;

One of my favourite Recipes - Chicken Do Piaza - my favourite Chicken Curry. 

It is easy to cook and tastes delicious.

If you prefer mutton, then mutton do piaza can be cooked the same way. 

Only thing, before you marinate mutton, rubbing a bit of raw papaya paste makes it a bit tender.

Sadly, very few restaurants in Pune feature Do Piaza on their menu, since most Indian Non-Veg Cuisine in restaurants out here in Pune is either Kolhapuri or Punjabi. 

Even the minuscule few eateries that have Do Piaza on their menus, and serve this dish, do such a terrible job of cooking it - they almost “murder” this Mughlai Delicacy. So it is best to cook this wonderful dish at home. 

 

The Story of Do Piaza

 

If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.

Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.

And if Mutton or Chicken Do Piaza does not figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi" Butter Chicken-Naan routine...!

 

“Do Piaza” means “two onions” or rather “double onions”.

Now how did this dish get its name?

Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court, who was one of the Navaratnas (nine jewels) at Akbar's Court. It is said he could conjure up culinary delights using only two onions, and a Mughlai Dish cooked in that particular style is called a “Do Piaza”.

 

Water is not used at all when cooking a Do Piaza.

Onions (Piaz or Pyaaz) are used twice – hence the name“Do” (“Two”) Piaza, or Pyaaza, spell it whichever way you like.  

 

The word "Do" refers to the number "Two" in Urdu or Hindi. 

So we have the first piaza and the second piaza, making it Do Piaza...!

 

Come Dear Reader and fellow Foodie. Let us together cook a Chicken Do Piaza. It takes time, but it’s easy.

 

The First Piaza

 

First cut a generous number of onions into rings, yes, round separate onion rings.

The more the onions rings the sweeter the gravy. 

Now, in a large cooking vessel, put in the chicken pieces.

Add a liberal amount of curds and mix well. 

Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.

Remember, do not vigorously mix in the onion rings - just liberally layer the chicken-curd mélange with the onion rings.

After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel with the marinated chicken on a slow fire with the lid on.

Let the chicken cook slowly in its own juices and the juices released by the onion rings.

Cook on slow fire with lid covered till the onion rings are reduced to a pulp.

Soon the the liquid will almost dry up. Shut the flame. The first piaza is ready.

Yes, this is the first “Piaza”!

 

The Second Piaza

 

In another pan, pour in and heat pure ghee.

When the ghee is hot put in sliced onions (the “second” piaza) and fry till crisp brown.

Add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns and fry for some time till the spices release their flavour.

Then an adequate amount of chopped tomatoes.

Stir the gravy gently and fry on slow fire.

When the ghee separates from the gravy, add the “First Piaza” which you have already cooked. 

Yes, add the chicken [cooked in curds and onion rings] from the first pot to the hot gravy simmering in the second pot.

Increase the flame and Stir fry till well browned and the gravy becomes nice and thick.

I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.

Add salt to taste and give a stir.

I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.

When the gravy is nicely browned and ready, garnish with fresh green coriander and take off the flame.

Remember, do not add water at any stage or you will ruin the dish.

A “Do Piaza” cooks in its own juices – both during the first “piaza” and second “piaza”. 

 

EATING THE “DO PIAZA”

 

Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.

But first let’s “visually” savour the Do Piaza in our mind’s eye.

It looks appetizing – nicely browned generous pieces of succulent chicken, in translucent juicy onion rings in scrumptious gravy.

It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.

It tastes marvellous – absolutely delicious. 

A Do Piaza is tasty but not spicy hot like most Indian Curries. 

A good Do Piaza is mild and flavoursome and the unique sweetish zest of onions is discernible. 

As you savour a Do Piaza, the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.

You must eat this dish hot and fresh.

Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.

Happy Eating. 

PS: Dear Reader - Do tell us about your favourite place for Mughlai Food, especially Do Piaza. And do share your recipe for Do Piaza.
And if you live in Pune, do let us know if you come across an authentic Mughlai Do Piaza in Pune. 

VIKRAM KARVE

Copyright © Vikram Karve 2012

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 

© vikram karve., all rights reserved.

Did you like this recipe and foodie tale?

I am sure you will like the 27 short stories from my recently published anthology of Short Fiction COCKTAIL
To order your COCKTAIL please click any of the links below:

http://www.flipkart.com/cocktail-8191091844/p/itmdyv8amagkvgpf?pid=9788191091847&affid=nme 
http://www.flipkart.com/cocktail-vikram-karve-short-stories-book-8191091844?affid=nme
http://www.indiaplaza.in/cocktail-vikram-karve/books/9788191091847.htm
http://www.apkpublishers.com/books/short-stories/cocktail-by-vikram-karve.html

COCKTAIL ebook

If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
AMAZON
http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925

Foodie Book:  Appetite for a Stroll
If your are a Foodie you will like my book of Food Adventures APPETITE FOR A STROLL. Do order a copy from FLIPKART:
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals for many years, before the advent of blogging. Vikram has taught at a University as a Professor for almost 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramkarve@sify.com      

© vikram karve., all rights reserved.

 

EASY COOKING - DO PIAZA MADE SIMPLE

EASY COOKING

DO PIAZA made SIMPLE

A Simple Recipe for the ultimate Mughlai Dish  

By 

VIKRAM KARVE 

 

Here, from my Foodie Archives is one of my favourite Recipes. It is easy to cook and tastes delicious.

So here is the recipe for Chicken Do Piaza, my favourite Chicken Curry. 

If you prefer mutton, then mutton do piaza can be cooked the same way. Only thing, before you marinate mutton, rubbing a bit of raw papaya makes it a bit tender.

Sadly, very few restaurants in Pune feature Do Piaza on their menu, since most Indian Non-Veg Cuisine in restaurants out here in Pune is either Kolhapuri or Punjabi. Even the minuscule few eateries that have Do Piaza on their menus, and serve this dish, do such a terrible job of cooking it - they almost “murder” this Mughlai Delicacy. So it is best to cook this wonderful dish at home. 

 

The Story of Do Piaza

 

If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.

Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.

And if Do Piaza [Mutton or Chicken] doesn’t figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi" Butter Chicken-Naan routine!

 

“Do Piaza” means “two onions” or rather “double onions”.

Now how did this dish get its name?

Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navaratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and a Mughlai dish cooked in that particular style is called a “Do Piaza”.

 

Water is not used at all when cooking a Do Piaza.

Onions (Piaz or Pyaaz) are used twice – hence the name“Do” [“Two”] Piaza, or Pyaaza, spell it whichever way you like.  

 

The word "Do" refers to the number "Two" in Urdu or Hindi. So we have the first piaza and the second piaza...!

 

Come Dear Reader and fellow Foodie... let us together cook a Chicken Do Piaza. It takes time, but it’s easy.

 

The First Piaza

 

First cut a generous number of onions (the more the onions the sweeter the gravy) into rings, yes separate onion rings.

Now, in a large cooking vessel, put in the chicken pieces, add a liberal amount of curds and mix well. Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.

Remember, do not vigorously mix in the onion rings; just liberally layer the chicken-curd mélange with the onion rings.

After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel on a slow fire with the lid on, and let the chicken cook slowly in its own juices and those released by the onion rings, till the onion rings are reduced to a pulp and, finally, the liquid almost dries up.

This is the first “Piaza”!

 

The Second Piaza

 

In another pan, pour in and heat pure ghee and fry sliced onions (the “second” piaza) till crisp brown, add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns, and then an adequate amount of chopped tomatoes, stir and fry on slow fire, and when the ghee separates, add the chicken [cooked in curds and onion rings] from the first pot, and stir fry till well browned and the gravy becomes nice and thick.

I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.

I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.

Remember, do not add water at any stage or you will ruin the dish.

A “Do Piaza” cooks in its own juices – during both the first and second “piazas”. 

 

EATING THE “DO PIAZA”

 

Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.

But first let’s “visually” savour the Do Piaza in our mind’s eye.

It looks appetizing – nicely browned generous pieces of succulent chicken, in translucent juicy onion rings in scrumptious gravy.

It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.

It tastes marvellous – absolutely delicious, not spicy hot, but mild and flavoursome, the unique sweetish zest of onions is discernible and as the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.

Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.

Happy Eating. 

PS: Dear Reader - Do tell us about your favourite place for Mughlai Food, especially Do Piaza. And do share your recipe for Do Piaza.
And if you live in Pune, do let us know if you come across an authentic Mughlai Do Piaza in Pune. 

VIKRAM KARVE

Copyright © Vikram Karve 2012

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 

© vikram karve., all rights reserved.

Did you like this recipe and foodie tale?

I am sure you will like the 27 short stories from my recently published anthology of Short Fiction COCKTAIL
To order your COCKTAIL please click any of the links below:

http://www.flipkart.com/cocktail-8191091844/p/itmdyv8amagkvgpf?pid=9788191091847&affid=nme 
http://www.flipkart.com/cocktail-vikram-karve-short-stories-book-8191091844?affid=nme
http://www.indiaplaza.in/cocktail-vikram-karve/books/9788191091847.htm
http://www.apkpublishers.com/books/short-stories/cocktail-by-vikram-karve.html

COCKTAIL ebook

If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
AMAZON
http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925

Foodie Book:  Appetite for a Stroll
If your are a Foodie you will like my book of Food Adventures APPETITE FOR A STROLL. Do order a copy from FLIPKART:
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals for many years, before the advent of blogging. Vikram has taught at a University as a Professor for almost 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramkarve@sify.com      

© vikram karve., all rights reserved.

 

THE MOGUL PRINCIPLE

The Mogul Principle

THE MOGUL RAJ CONTINUES

ONE MOGUL REPLACES ANOTHER MOGUL

By

VIKRAM KARVE

This happened long back, more than 33 years ago, in the early days of my naval career, when I was a bright young officer.

It was the farewell party of our boss, the Captain of our ship.

Everyone was happy to see him go ashore on transfer at the end of his tenure, for he had been a terrible boss, a ruthless taskmaster, quite a tyrant, and he had made our life hell. 

A strict authoritarian disciplinarian, he wielded total power and commanded the ship like a martinet, ruling us like an absolute monarch.

As far as he was concerned, it was “his” ship and there were just two categories of people on-board:

HE (the supreme master and commander)

and

WE (the rest of the crew, which included everyone else starting from the second-in-command right down the junior-most sailor).

He exemplified the naval saying immortalized by Captain Queeg in the classic Navy Novel by Herman Wouk – THE CAINE MUTINY:

 “…there are four ways of doing things on this ship – The Right Way, the Wrong Way, theNavy Way, and My Way. On my ship we do things My Way…”

I had nicknamed him: “MOGUL”.

At the farewell party, whisky was flowing freely and everyone was thoroughly enjoying the party, downing peg after peg of the choicest whisky, happy to see off “Mogul” and celebrating in anticipation of the forthcoming “freedom” from “Mogul Tyranny”. 

For me, it was an evening of mixed emotions, since it was my farewell party as well, for as luck would have it, by sheer coincidence, I too was going ashore on transfer.

In fact, our tenures, Mogul’s and mine, had been coincidental – we joined on board ship on the same day and we were leaving the ship together.

As it is customary to “look after” the farewell guest very well, my shipmates had plied me with plenty of whisky, peg after peg, down the hatch, and by the time I was called upon to deliver my farewell speech, I was feeling very “nice”. 

As I told you once in my blog: In the Navy, Officers don’t get Drunk – they only feel “nice”. 

And I was feeling awfully “nice”.

Being the junior, I was called to deliver my farewell speech first.

As I told you, I was feeling awfully “nice” due to the enormous amount of whisky I had imbibed.

At first, I said the customary things – I thanked my shipmates, talked about the good times we had together in the wardroom, but as I spoke, my inhibitions started peeling off, and then, in a spurt of audaciousness thanks to the Dutch Courage fuelled by the alcohol flowing in my veins, gesticulating towards the Captain, I blurted out:

“I know all of you are happy to see off this Mogul. But remember one thing – ONE MOGUL REPLACES ANOTHER MOGUL. Don’t be too happy, since it may well turn out that the new Mogul may be worse than this Mogul. And then you will reminisce and remember the “good old days” you had under this Mogul.”

After uttering those words, I narrated the story of one my favourite books – ANIMAL FARM (an allegorical novel by George Orwell) where the tyrant humans are overthrown by the animals, who achieve “freedom”, but soon, the pigs, who led the uprising, gradually assume control, and eventually the pigs become worse tyrants than the humans and they make life hell for all the other animals.

A few months later I ran into one of my ex-shipmates and he told me that my prediction had come true. Life onboard had indeed become so terrible under the new Captain that in the evenings, everyone sat in the wardroom drowning their sorrows and reminiscing about the “good old days” in the earlier “Mogul Empire”. 

“The earlier Mogul was a bullshitter, but at least he was an honest bloke,” my ex-shipmate said, “but this new Mogul is not only a terrible bullshitter but he is a bloody freeloader to boot!”

Isn’t this “Mogul” theory true in real life too?

Leaders come and leaders go, elections happen, governments change, regimes come and go, sometimes democracy becomes dictatorship and dictatorship becomes democracy, socialism metamorphoses into globalization, liberalization, crony capitalism – all sorts of things happen, but for you and me and the common man (the “aam aadmi”) nothing much changes and our lives remain just the same (in fact, sometimes, it may even get worse). 

Of course, there are exceptions – yes, there are a few genuine leaders who really make a difference, but nowadays, such examples are few and far between. But, by and large, the Mogul Principle prevails. 

So before you rejoice too much on hearing the news that your tyrant boss is going to go away, remember THE MOGUL PRINCIPLE :

“ONE MOGUL REPLACES ANOTHER MOGUL”

Cheers. Have a good day.

VIKRAM KARVE

Copyright © Vikram Karve 2012

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 

© vikram karve., all rights reserved.

Did you like this article?

I am sure you will like the 27 short stories from my recently published anthology of Short Fiction COCKTAIL
To order your COCKTAIL please click any of the links below:
http://www.flipkart.com/cocktail-vikram-karve-short-stories-book-8191091844?affid=nme
http://www.indiaplaza.in/cocktail-vikram-karve/books/9788191091847.htm
http://www.apkpublishers.com/books/short-stories/cocktail-by-vikram-karve.html

COCKTAIL ebook

If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
AMAZON
http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925

Foodie Book:  Appetite for a Stroll
If your are a Foodie you will like my book of Food Adventures APPETITE FOR A STROLL. Do order a copy from FLIPKART:
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals for many years, before the advent of blogging. Vikram has taught at a University as a Professor for almost 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramkarve@sify.com      

© vikram karve., all rights reserved.

© vikram karve., all rights reserved.