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

2 comments:

  1. That's such a delicious spread! Ghee roast is just amazing with lovely flavors... I love the Dalithoy, sounds like rasam...

    ReplyDelete
  2. Thanks so much Rafeeda. Its a mild dal dish since everything else was so spicy

    ReplyDelete