Teekha Chaska, you beauty!

Spices. While one might think of it trivially owing to the fact that it’s so omnipresent, let us tell you spices have a lot to do with shaping the culinary maps. Dukkah, Peri Peri, All Spice, 5 Spice, Garam Masala, East Indian Masala, Chinese Spice: they are so quintessential to the culture and the country they belong to that it’s difficult to think food without the inclusion of the same. As a matter of fact we would go as far as to tell you that Spices define a cuisine and a country, and if it’s not for these lovely spices we would all be eating the same food. Thank you spice gods for blessing us with flavors and giving us taste buds.

Spiced Eureka

So where is all the spice word leading to? Well, at Faasos we treat spices with respect and thankfully had our moment of Spice-Eureka too! If you have been eating Faasos, you’ll know all about this. But just in case you haven’t, we are talking about Teekha Chaska – a spice that Faasos is known for. Plus, we will decode the taste and give you a fabulous recipe too that uses this spice-mix as a rub with lemon zest, salt and pepper. Hop on.

A short Tale of Teekha-Chaska

Aeons ago, we came up with a spice mix that seemed to make even lauki tasty. No, seriously! You’d think we are exaggerating but a sprinkling of it on your worst liked veggies and you’re filled with this sense of gastronomic ecstasy which keeps you going on for more. Like chaat masala or maggi masala, you’d often find yourself having it straight up from the palm of your hand. It’s that sort of addictive.

After a few rounds of classic fail sessions of brain storming, we thought of calling it Teekha Chaska owing to the fact that it adds that spicy roundness to a dish. Ofcourse, in our next lot of orders we packed a few sachets thinking of it as “value add”. Hah! Least did we know that it would eventually be so popular that it would be criminal to not give a sachet out. Fortunately it’s now gone to that “Basic” level in marketing jargon and thankfully so!

Today, we exploit this spice to its full potential: not just as a seasoning but as a rub, and cook out a sweet weeknight dinner that takes less time, looks delish and tastes absolutely smashing.

Teekha Chaska Pan Fried Chicken Recipe

Chicken Breasts with skin: 1, slit every 1”

Lemon Zest: of 1 lemon

Lemon Juice: of 1 lemon

Paprika: 1 tsp

Rosemary: 1 twig

Teekha Chaska Spice Mix: 2tbsp

Salt and pepper to taste

Ginger Garlic paste- 1 tsp

Olive oil {not extravirgin}: 1 tbsp

Additional:

Veggies of your choice: I used cherry tomatoes, bell peppers, Bokchoy and potatoes. Roasted them with salt, pepper and olive oil.

Directions

Wash the chicken and pat dry. With a sharp knife slit at 1” intervals. This is for the rub to go inside of the chicken.

Next, mix salt, pepper, teekha chaska, lemon zest, paprika in a bowl. Rub the chicken thoroughly and evenly: you could also take some rub and stuff the slits with it for the flavor to be thorough.

In a pan, add oil and add ginger garlic paste. This is just to flavor the pan, you do not need to cook it. Now add the chicken and cook both sides on high heat until the skin turns golden. Now cover and cook for 10 minutes under low heat to seal the juices.

Rest for a while before you serve

Garnishing Options:

Sprinkle a bit of teekha chaska and add a sprig of parsley.  

GIF-Ch-Breast-new-2

 

P.S: Want a bottle? Write to us and we will send you a bottle of!

4 thoughts on “Teekha Chaska, you beauty!

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