Independence Day special - A salute to the Armed forces chefs and cooks!

Our feature today is dedicated to courageous, compassionate and dedicated Indian armed forces personnel who selflessly serve and protect us and our country.

In my recent conversation with Deputy commandant Y.T. Negi, a para military officer friend, with substantive 12 years of service, he shared his love for food and how it has grown being in the forces.

He himself loves cooking and before joining ITBP and as a student, he used to treat family, friends and relatives with his delectable recipes.

However, since joining the forces, he never felt the need to cook on his own. The beauty and taste with which the forces' chefs cook and serve is commendable and heart-warming.

Napolean Bonaparte said “Army marches on its stomach”, and the forces' cooks leave no stone unturned to realise this.

Deputy Commandant Y.T. Negi shares that “the armed forces' cooks are real heroes, who work day in and day out keeping the personnel cheered up and satiated with delicious multi cuisine food. They are masters of their trade. So many times posted in remote areas, at great heights of 16000/ 17000 feet, in utter cold, we feel low and don’t even feel like eating. However, the cooks in the messes make sure that when you reach the mess and sit to eat, it uplifts your spirits and brings all the happiness back. They use art and innovation to make the food so interesting and delectable, that it fascinates you and makes you want to eat more! Not only that, at such heights, when your food gets cold the next minute, the cooks ensure that each bite you take is as warm and fresh! Even every day tea tastes like heaven!”

He further says, that “it’s the combination of compassion and dedication to work, that I see and admire in them. They are unsung heroes who need as much a salute as any other personnel in the forces does. These special duty officers are also trained in personal weapons and can take over the role whenever the need be.The recent Pathankot incident is one such example, where the cooks at the airbase confronted the terrorists and were the first to challenge them!"

Here’s a big salute and a thank you to the Armed forces cooks, the heroes who keep our armies marching under all circumstances. Vande Matram!

Deputy Commandant Y.T Negi also shared with us his favorite Chicken masala recipe which he used to cook for his guests before he joined ITBP! It’s a straightforward recipe that you can never go wrong with!

Here it is:

Chicken Masala gravy

Ingredients: 

1 Kg chicken (well sized and washed chicken pieces)

1 tbsp mustard oil

2 onions (finely chopped)

2 tomatoes (chopped)

½ tsp turmeric powder (haldi)

Salt to taste

½ tsp Kashmiri mirch

¼ tsp MDH chicken masala

Method:

1. Heat oil in the cooker, Add turmeric powder first and then add the chopped onions. Let haldi and onions blend properly.

2. When onions are golden brown, add chopped tomatoes, cover with a lid and let it cook on slow flame, until it leaves oil

3.  Add salt to taste, kashmiri mirch and MDH chicken masala and mix well

4. Once the gravy mix is ready, add chicken pieces and mix well. Cover with the lid and let it cook and take in the spices. Be sure to stir regularly

5. Now, add water and give 3 whistles to the chicken. Amount of water will depend on how thick gravy you want.

6. Your chicken masala is ready, garnish with coriander and a lil cream and team it up with hot chapattis or steamed rice.