Chicken Roast

This is not the traditional chicken roast recipe.This is just a healthier version which came out good.

Ingredients

Chicken Breasts (Skinned, and cut into moderately sized pieces) – 2 pounds
thinly sliced – 1 pound
Ginger, cut into thin pieces – 2 tbsp,
Finely ground ginger – 2 tsp
Garlic cut lengthwise - 2 tsp,
Finely ground garlic– 2 tsp
Green chillies-4
Curry leaves – few springs
Mint leaves – 3 or 4
black pepper powder- ½ tsp

1. Coriander powder – 2 tbsp
2. Chilly powder- 1 1/2 tbsp
3. Cinnamon sticks – 1''piece
4. Fennel seeds 1 ½ tsp
5. Clove – 6
6. Cardamom – 4 pods

The item from 1 to 6 can be substituted with 3 tbsp of Chicken masala. I used Eastern chicken masala. 1/2 tbsp is used while marinating the chicken and the rest is used while cooking the gravy.

Tomatoes- 3 ( 2 cut lengthwise, 1 chopped)
dry white wine - 1 tbsp(optional -but it really enhances the taste)
Vinegar – 1 1/2 tsp
Oil (preferably coconut) – 6 tbsp
Sugar – A pinch or two.
Salt to taste

Method:

1. Wash chicken pieces thoroughly and pat dry .
2. Add 1tsp each of finely chopped ginger, garlic, ½ tsp each of Coriander,and chilly powders , 1 tsp garam masala(chicken masala), ½ tsp salt, 1 chopped tomato,1 tsp of Vinegar, mix well, marinate for an hour(refrigerate).
3. After an hr pressurecook chicken pieces with 1 cup of wate for 3 whistles. Take out the pieces, save pan juice for the final stage of preparation.
4. Heat oil, shallow fry chicken pieces, till it gets a delicate brown color on both sides.(this step is optional, I am health conscious and I didn't fry'em and the curry came out delicious .But if you like the fried pieces you can very well do this step)
5. Heat oil fry 4 mint leaves first then add diced onions, ginger, garlic, green chilies, curry leaves, salt, sauté till onions are golden brown. Add diced tomatoes and sauté till it is tender. Add 1 ½ tbsp of Coriander powder, 1 tsp of Chilly powder, ¼ tsp of black pepper powder, remaining of chciken masala powder and sauté for a minute. Add the pan juices from the first step of preparation. Cook on high heat for a minute till the gravy starts to thicken, add ½ tsp vinegar, and drop in chicken pieces. Cook on high heat till the gravy completely coats chicken pieces. At this point you can add the dry white wine and get all the dried gravy from the pan .Now reduce the heat to low and wait for 5 to 7 mts before switching off the heat. Add a pinch of sugar to adjust the taste, mix. Keep covered for at least 5 minutes, serve hot.

Unakka Chemmen with Mango (Dried shrimp with mago) curry

Ingredients:

Dried shrimps -1 cup
Raw mango - 1/2 cut into cubes
green chillies -4
Shallots cut into thin rounds - 2
Curry leaves
salt to taste
Coconut grated - 1 cup
coriander powder -1 1/2 tbsp
chilly powder - 1 tsp
turmeric powder -1/2 tsp


Method :

1. Grind coconut with coriander , chilly and turmeric powder to a fine paste.

2.Heat oil in a pan (coconut oil will give the authentic taste) add shallots and curry leaves.when shallots starts to change color add the dried shrimps and saute for 2 mts.Now add the grinded paste and the raw mango pieces.Add 1/2 cup of water or as required to get the curry consistency.Close the pan and set heat to medium flame.

3.After 20 -25 mts check for salt.

4.Serve hot with Rice.

Green Channa Fried Rice

I got the Idea for this recipe from a fellow blogger .I saw her chickpeas rice and suddenly the thought of green garbanzo package came to my mind. I get Green garbanzos from Trader joe.
It has good nutritional values.So thought to try her recipe with lil bit variations and of course I used green garbanzos.


Ingredients:

8oz of green garbanzos
2 cups cooked rice
1 small onion, sliced thin
4-5 shallots, sliced thin
3-4 fresh green chillies
1 tsp sambhar powder
1tsp cumin seeds
1 tbsp ginger-garlic paste
3 tbsp oil
1 medium tomato
Salt to taste

Method:

Preparation of rice

1. Heat 1 tbsp of oil .Add 2 coves, 1 whole cardamom, few peppercorns, 1 whole red chilly, 1 bay leaf and 1 inch cinnamon stick.
2. Once the aroma comes add rice and stir for 2 mts in medium heat.now add 4 cups of water(1:2 ratio rice:water) when it starts to boil cover the lid and low the heat to min.cook for 12 mts or until the rice is cooked through (take care not to overcook the rice)

Preparation of Garbanzo

1. Heat the 2 tbsp oil in a large pan. Add the cumin seeds to the oil first, then add the ginger-garlic paste and the green chillies and stir for about a minute.

2. Now add the sambar powder and stir add few drops of water so that the masala won't burn.

3. Next put in the onions and shallots and fry over medium heat, stirring occasionally, until the onions begin to turn a bit brown.

4. At this stage, add the green garbanzos and stir, turning the heat up. Stir frequently now, to prevent the onions from burning.

5. Once the garbanzos get cooked (usually it gets cooked in 5 to 7 mts) and the onions are golden brown, add the sliced tomatoes

Fry for 3-4 minutes or until the tomatoes gets cooked .

7. Add the cooked rice and mix carefully. check salt , Stir till the mix is evenly distributed in the rice.

Serve hot with any cucumber raita and pickles

Recipe courtesy :http://srefoodblog.blogspot.com