Chicken Ghee Roast

After a long break I started my blogging with the 88th edition of blogging marathon.Some of my personal thinks take priority and blogging takes back seat.Hopefully I will be able to blog regularly.

For this week of the 88th edition I chose,Protein rich dishes as theme and sharing some the chicken recipes. I bookmarked a bunch of chicken recipes for the September 2017,mega marathon themed Protein rich dishes.But couldn't share so many chicken  recipes due to my sub themes,so using this opportunity to share those recipes.

Coming to the recipe its a very popular coastal Karnataka recipe especially in Mangalore.Its a fiery red,dry fry usually paired up with neer dosa.

The use of Bydagi chilly variety and the freshly ground spices gives a nice color and unique flavor.Also the key ingredient ghee makes it so rich and delicious.Making this fry takes only 30 minutes as no chopping of veggies involved.

                                                                    

                                                           

                                        Chicken Ghee Roast/Mangalore Chicken Ghee Roast

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	2 lbs
Ginger&garlic paste	1 tbs
Curd/yogurt/thayir	2-3 tbs
Red chilly powder	1 tsp
Turmeric powder	1/4 tsp
Garam masala powder(optional)	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Ghee/nei	4 tbs
Coriander leaves(chopped)	2 tbs

 To Roast and Grind

Ingredient	Quantity
Bydagi red chilly	5
Regular red chilly	1-2
Coriander seeds/dhaniya	2 tbs
Cumin/jeeragam	1 tsp
Black pepper/milagu	1/4 tsp
Fenugreek seeds/vendhayam	5-6 seeds
Tamarind/puli	2 inch piece
Garlic/poondu	5-6 fat cloves

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ginger&garlic paste,red chilly,turmeric powder,yogurt,salt and mix it well.Keep it in the refrigerator for 30 minutes to an hour.

• In a pan add 1/2 tsp of ghee and fry the red chillies.Add in the rest of the spices and fry it till a nice aroma comes out..Put off the flame and powder it coarsely.

• Once the spices fried well,add in the garlic cloves and fry it for 30 seconds and put off the flame.After cooling grind it to a fine paste.

• Now heat a pan with 3 tbs of ghee and to this add the marinated chicken and saute it till the color changes.

• Meanwhile in a separate pan add a tsp of ghee and toast the curry leaves.To this add the ground masala and saute it till the ghee separates..

• Now add the sauteed masala to the chicken and mix it thoroughly.Cook it covered in a medium flame till the chicken becomes tender.

• Now remove the lid and cook it for couple of minutes till the moisture evaporates.add in the chopped coriander leaves and put off the flame.

• Serve it warm with rice or neer dosa.

• Do not compromise on the amount of ghee.
• Use bydagi chillies r Kashmiri chillies for the color and flavor.
• The amount of tamarind can be increased according to personal preference.
• The given spices are for a medium spice level.For a spicier version increase the amount of regular red chilly.

Enjoy...........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Paneer Grilled Sandwich / Grilled Paneer Sandwich

Ending the protein rich dishes in Blogging Marathon series with a grilled sandwich with paneer stuffing.I can't believe that we have completed a month.

I wanted to end the series with a sweet note,but some of my personal things kept me busy.In the last minute I changed it to a simple sandwich with paneer.

As my kids love sandwiches for their after school snack,I experiment so many sandwich recipes.One such is the grilled panner sandwich with cheese and veggies.This sandwich came out extremely addictive and delicious.

                                                  

                                                            

                                            Paneer Grilled Sandwich/Grilled Paneer Sandwich

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 2

  Ingredients

Ingredient	Quantity
Bread slices(white or wheat)	6
Mozzarella cheese	1/4 cup (grated)
Onion(roundly sliced)	as needed
Tomato(sliced)	as needed
Cucumber(sliced)	1
Mint Chutney/pudina chutney	2 tbs / sandwich
Chaat Masala	as needed
Butter/vennai	1 -2 tbs

 For the panner stuffing

Ingredient	Quantity
Paneer(grated)	200 gms
Green chilly	2(finely chopped)
Ginger/inji	1 tsp(grated)
Red chilly powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/8 tsp
Dried fenugreek leaves/Kasoori methi	1 tsp
Cumin seeds/jeergam	1/2 tsp
Salt	to taste
Oil	2 tsp

    

   Method 

• Start by heating the pan with oil and crackle the cumin seeds,to this add the green chilly and grated ginger.Reduce the flame and add in the spice powders and salt,give it a mix.
• Now add in the grated paneer and mix it well,so that everything blends well.Put off the flame adn add in the chopped coriander leaves and kasoori methi.Mix it well.

• Now spread a tsp of butter on a slice and apply some mint chutney.To this add generous amount of paneer stuffing.On another bread slice apply some mint chutney and keep on to top of the it.Keep some onion,tomato and cumber slices.Sprinkle some chaat masala powder.
•  Sprinkle some grated cheese on top of the veggies.Now cover it with a chutney smeared bread.Apply some butter on top of the bread slice and grill it for 2 minutes or according to the instructions.
• Remove it and cut diagonally.

• Serve it warm with ketchup.

                                                                                  

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Chilly Cheese Toast/Chilli Cheese Toast

Be it a snack or light dinner,this cheese toast is perfect,extremely easy to make. A fusion recipe loaded with cheese and kids would love it.

This toast can be made in both oven and stove top but today's version is a later.To make the toast even more attractive,colored bell peppers can be used.Off to the recipe..

                                                            

                                                            

                                            Chilly Cheese Toast/Chilli Cheese Toast

---

                                                                  

   Basic Information

   Preparation time 5 minutes
   Cooking time 10 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Bread slices(white or wheat)	4
Mozzarella cheese	3/4- 1 cup (grated)
Green bell pepper/kudamilagai	1/2 cup(finely chopped)
Green chilly/pachamilagai	2 (finely chopped)
Crushed pepper	1 tsp or as per taste
Butter/vennai	1 tbs

    

   Method 

• Toast the bread for 30-45 seconds in a hot tawa and apply some butter on each bread.

• Now on the top of the bread slice sprinkle generously grated cheese.Then top it  with green chilly and bell pepper.Also sprinkle some crushed pepper.Reduce the flame and cover it with a lid till the cheese gets melted.
• Remove it from the tawa,cut diagonally each bread slice.

• Serve it warm.

                                                                                  

Enjoy...................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Tomato Perugu Pachadi/Thakkali Thayir Pachadi -Tomato in Yogurt Sauce

I like raitha as accompaniment for spicy foods like biriyani,kaara kulambhu varieties.So I try raitha with different veggies.

This one is different from other vegetable raitha,as it uses only onion and tomato.One of the quickest accompaniment needs 10 minutes to make.

The raitha pairs very well not only for spicy foods,also with parathas and rotis.Here I added some grated coconut as we like the flavor of coconut.Its pure optional.

                                                            

                                                            

                                  Tomato Perugu Pachadi/Thakkali Thayir Pachadi

---

                                                                  

   Basic Information

   Preparation time 5 minutes
   Cooking time 5 minutes

   Serves 3 (generously)

  Ingredients

Ingredient	Quantity
Tomato(not too ripe,firm)	2 medium size(finely chopped)
Onion(optional)	1 small size(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Coconut/thegai(grated)	2 tbs
Green chilly/pachamilagai	2-3(depending on spice level)
Curry leaves /karivepillai	few leaves
Turmeric powder/manjal podi	a pinch
Coriander leaves/kothamalli	as needed(finely chopped)
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Take the yogurt in a bowl and add a pinch of salt,whisk it well till it becomes creamy.Set it aside. 
• Now heat the oil in a pan and crackle the mustard seeds,add in the asafoetida and red chilly.Toast the curry leaves and add the onion,saute it for a minute.

• Now add in the chopped tomato,turmeric powder and salt.Saute it for a minute.Add in the grated coconut and put off the flame.Mix it well.

• Once the mixture becomes cool down add it to the yogurt,also add in some chopped coriander leaves and mix it well.

•  Serve it  as an accomapniment.

                                                                                  

Make sure the yogurt is not too sour as the addition tomato makes it slightly sour taste.

Use fresh and thick yogurt.

The addition of green chilly is depending on personal preference.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Kala Channa Kadhi

 Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.

Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.

The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.

                                                             

                                                            

                         Kala Channa Kadhi/Black Chicpeas in  Yogurt Sauce

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

Ingredient	Quantity
Black chickpeas/kala channa	1 cup(soaked)
Thick Yogurt/thayir	1-1.25 cups
Gram flour/kadala maavu	2 tbs
Green chilly/pachamilagai	3-4(slit lenghty)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves	few leaves
Coriander leaves	as needed
Oil	1 tbs
Salt	1 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Red Chilly/varamilagai	2 (broken)
Asafotida/perungayam	a pinch

  

   Method 

• Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt 

• To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.

• Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water. 

• Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.

•  Serve it  with rice.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Rose Lassi/Rose Flavored Lassi

Today I am sharing you a simple,chilled refreshing drink made with yogurt..As one cup of yogurt provides 15-16 grams of protein,its a very good source of protein for vegetarians.

The weather is so weird here in September and its so hot like summer.My kids are enjoying the lassi everyday and and they are having their everyday yogurt dosage with no fuss.

No proportions are measurements need to be perfect,just add them how you would like and blend it well.The rose flavored lassi is ready to serve.

                                                                    

                                                            
                             Rose Lassi/Rose Flavored Lassi

---

                                                                  

  

   Basic Information

   Preparation time 7 minutes
   Serves  2

    

  Ingredients

Ingredient	Quantity
Thick Yogurt/ketti thayir	2 cups
Rooh afza rose syrup	2-3 tbs
Sugar	2 tbs or needed
Chilled milk	1 cup
Ice cubes	as needed

   Method 

• In a blender jar take everything and whip it for 30 second.Transfer to a serving glass and serve it immediately.
• Rose Lassi is ready.

• Use the fresh yogurt, thick yogurt for nice and creamy lassi
• If you feel the yogurt is sour,add some more milk and mix it well.
• Do not blend it for too long,even a hand blender works fine.

Enjoy.................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com