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Chicken Ghee Roast served with Dalithoy , Brown Rice and Flax Seeds Chutney Powder - A Pure Country Meal
When it comes to country side cooking or authentic regional recipes, I always prefer Karnataka or Konkani cuisine even though I was born and brought in a different part of country. The usage of spices are so complex and tantalizing to the taste buds. Yet, they give you that comforting feel.
Chicken ghee roast is a recipe which I have been thinking to make since a very long time. However, the amount of ghee that goes into the recipe was stopping me from going ahead. Then, I saw the recipe here and got the courage to prepare it with less amount of ghee. Infact, I went one step ahead and used only 2 tbsp of ghee instead of 3 tbsp and the taste was still awesome.
The recipe mentioned red chili powder. Well, I wonder if anybody knows the real recipe of Udupi's Chicken Ghee Roast except the Shetty , I am pretty sure the must be using Bedke chili to get that nice red color. Also, coriander and cumin seeds has to go in. I prepared my own spice mix and the result was good.
Since, I made some simple Dalithoy (Karnataka Style simple toor daal). The tempering can be done in coconut oil. However, I replaced it with ghee and added some kokum while cooking lentils in pressure cooker for the extra sourness.
Finally, to give that extra kick, I made some easy flax seeds chutney powder which is not only spicy and delicious but healthy as well. Make the podi (powder) and store in air tight container and enjoy your simple rice meals
Finally, I served everything with simple brown rice. The effort taken was all worth for a Sunday Special Afternoon Meal.
Recipe for Chicken Ghee Roast
What You Need for Chicken Ghee Roast:
500 gram chicken with bones for better taste
Juice of 2 lemon
2 tsp ginger garlic paste
Salt to taste
1 tsp freshly ground black pepper
1 tsp turmeric powder
Marinate chicken with the other ingredients mentioned above and keep aside for atleast 1 hours.
Lemon helps chicken to cook faster and turn out tender
2 tbsp ghee
3 onions chopped finely
10-12 curry leaves
For the paste:
4 karanataka bedke chili
1 tsp coriander seeds
1 tsp cumin seeds
4 to 5 methi seeds (fenugreek seeds)
1 tsp oil
Heat oil in a pan. Add chili, cumin seeds coriander seeds and methi seeds. Roast for couple of minutes and then grind to a fine paste by adding little luke warm water.
Heat ghee in a pan. Once ghee is hot, add chopped onions and curry leaves. Cook till onion turns brown.
Add marinated chicken and red chili paste.
Mix everything well and cook in a medium flame till chicken is cooked nicely and roasted in ghee
Do not add any extra water to it. Lower the flame and cook on low flame if you think your chicken or spices are burning.
Caution: Do not use any other chili variety
Recipe for Dalithoy
What You Need:
1 cup toor dal
2 cups water
1/2 inch ginger crushed
2 green chili broken into half
1 tsp turmeric powder
salt to taste
2 small pieces of kokum
Cook lentils in pressure cooker till 3 to 4 whistles in high flame.
Let the pressure cool off.
For the tempering:
2 tsp ghee
1 tsp mustard seeds
few curry leaves
bedke chili broken into small pieces
pinch of hing or aesofitida
Steps To Prepare:
Heat ghee in a tempering pan. Add hing and rest of the ingredients.
Add the tempering to the cooked daal and cover the lid so the tempering doesnt loose its flavour.
Boil lentil for 2 minutes.
Dalithoy is ready
Recipe for flax seeds chutney podi:
1/4th cup roasted gram dal
1/4th cup urad dal
1/4th cup sesame seeds
4 to 6 bedke chili
1/4th cup peanuts
1/2 cup flax seeds
salt to taste
roast everything separately and gring everything to a coarse powder
I had been wanting to bake this cake since a long time the day I saw it in Maria's blog here.
Some recipes are so inviting that you cannot stop yourself from making them and when the recipe so properly detailed out and yet so simple to make, it would be injustice if you don't try it at least once.
I must stay, the flavour was very very different and delectable. Since, all purpose was not not used and it was substituted by semolina, the cake became even more delectable and gorgeous to enjoy (why, ofcourse because all-purpose flour is no good)
Maria obviously makes in big batches and hence the quanity she has mentioned is according to that.
I was preparing for the first time. I was little skeptical of how it is going to turn.
That's the reason, I decided to bake a small batch. The cake was so much by loved all that I think I have to follow the exact measurements to bake a bigger batch.
What You Need for the small batch of cake which I baked in a small cake tin
1 cup Semolina or Suji
1 cup powdered Sugar
1 cup grated fresh coconut
2 tbsp milk
2 tbsp milk powder (used instead of corn flour)
1 tbsp vanila essence
Some Pistachio Chopped
1 tbsp baking powder
1/2 cup oil or butter or ghee (Ghee tastes best)
Steps To Bake:
Preheat oven for 10 minutes at 180 degree centigrade.
Mix all the ingredients together and whisk with an electric beater for about 10 minutes.
Grease a bread baking tin with ghee and pour the batter into it.
Tap from sides to remove any bubbles formed.
Bake the cake for about 35 minutes at 18- degree centigrade.
Let it cool completely before you cut and serve.
Christmas went by in 2015 and then New year also went by some time back. I was so damn busy with office work and cough and cold and sore throat and what not that I didn't even get time to celebrate any of the day. However, the spirits were still alive. The Mind had to be trained to not be disheartened. Its just the calendar which has changed. Christmas and New Year can be celebrated any day you wish.
And baking a cake comes naturally as part of celebrations. Wanted to try something fruity and nutty as well. It was long since I had baked a marble cake. Hence, decided to try out a different marble cake. This one is inspired from the Napolean Cake where 3 flavours of cake are layered on top of each other.I just decided to work on the same theme and change it slightly. The result was rewarding and everybody loved it. Made 4 boxes. One for home, one for my dear friend, one for my office colleagues and one for I's office colleagues. It got over in 30 minutes.
Gone are the days when we had normal cakes. We can experiment so much with ingredients and somehow fruits and nuts never fail to impress you.
What You Need:
250 grams all-purpose flour
30 grams coco powder
125 grams powdered sugar
1 cup milk
2 tbsp raspberry marmalade
2 tsp vanilla essence
100 grams butter or oil
30 grams cranberry
100 grams grated carrot
30 grams walnut chopped
10 grams pista chopped
2 tsp baking powder
2 tsp powdered sugar
2 tsp milk
Steps To Make:
Sieve all-purpose flour , sugar and baking powder together.
Mix oil, milk, vanilla essence and eggs together.
Now add the dry flour mix little by little and mix things together.
Beat the cake batter for 10 minutes. Now divide into 3 equal portion.
To one portion, add coco powder and chopped walnuts. Add 2 tsp powdered sugar and 2 tsp milk
To the second portion, add grated carrot and chopped pista
To the 3rd portion, add raspberry jam and cranberry
Take a cake tin of 8 inch diameter
Grease it with butter
Spread out the cake batter evenly taking 1 tbsp each time and evenly distributing it.
Now take a toothpick and gently give a nice pattern by gently swirling it through the batter
Preheat oven for 12 minutes at 180 degree centigrade
Bake cake for 38 minutes . Do a toothpick taste before you switch off the oven.
Cool your cake completely before your cut it into pieces.
It is first post of 2016.
Before I move forward, I want to wish you all a very happy , healthy ,successful & peaceful year ahead.
Something Sweet, Something Meaty and Something Chewy to eat. None of the recipe given below are original or authentic recipe. They are my recipe which I followed following my instincts and which I thought would taste good.
I always love that slightly sweet taste in all my food. I try to bring that sweetness with natural ingredients. Hence, I try to incorporate different dry fruits and berries in my food so I get that sweet taste in every morsel I am having. The benefit, I don’t crave for a separate sweet dish after food.
Of I forgot to mention that I just recovered from a very long fever because I had a sip of a mock tail which happened to have orange juice in it and I am highly allergic to it. The consequence, I was sick for whopping 7 days.
However, my love for Orange is so much that I still dared to cook chicken in Orange . Well, not directly but I used Orange Marmalade and it tasted awesome.
The house was full of accolades and I was glowing with happiness.
What You Need for the Orange Chicken:
2 chicken breasts cut into small chunks
1 tbsp ginger garlic paste
Salt and pepper to taste
1 tbsp corn flour
Marinate chicken in the above ingredients for 15 minutes.
Take 2 tbsp oil in a pan.
Toss the chicken pieces till they are just white outside. A little char is ok. Do not overcook as chicken will turn hard when cooked later in orange juice.
Take out the chicken. In the same pan, add 1 cup orange juice, 2 tbsp orange marmalade and 2 tsp teriyaki sauce. Cook till its reduced to half. Add 1tsp cornflour mixed in water. As soon as you add it to the orange juice, the reduction will thicken.
At this time, add cooked chicken, handful of walnuts, some chopped apricots and some dried cranberries.
Cook for 2 3 minutes more. You are done.
For the Mashed Potatoes:
4 to 5 boiled potatoes peeled and mashed.
1 cup milk
1 cup water
Salt and pepper to taste
1 tbsp butter
7 to 8 crushed garlic
Heat butter in a pan.
Add the garlic and cook till brown.
Add mashed potato, milk, water, salt and pepper.
Cook till you have a nice smooth and thin paste.
Mash if required to get a smooth paste.
Finally I added some zatar powder and mixed well to get a nice flavor.
Boiled some peas and sweet corn to serve over mashed potatoes.
Now take some green peas , some baby corn and toss them in few drops of oil and sprinkle salt and pepper only what is required.
Enjoy your meal.