Chicken Ghee Roast | Mangalore Style Chicken Ghee Roast | Simple and Yummy Recipes

A classic Mangalore style Chicken Ghee Roast is a traditional recipe from the region of Mangalore. It is one of the most popular recipes in India. The dry roasted spices ground into masala and coated with the chicken which is then roasted in rich ghee. The ground masala roasted in ghee will give a unique flavor to the dish.  It is best tasted with Neer Dosa. Also, you can serve with ghee rice, steamed rice, roti.

Try not to skip on ghee for this recipe. The use of ghee gives this recipe a unique flavour and makes it delectable. Trust me, if you haven't tried this recipe then you must definitely need to try it Instead of chicken, you can use prawns to make prawn ghee roast. If you are a vegetarian, you can make paneer ghee roast.

Click here for the Video Recipe 👉  https://youtu.be/8weE0sPiGDs

Ingredients :

• ½ kg Chicken
• 2 tbsp Curd
• 4 Dry Kashmiri Red Chillies
• 4 Dry Red Chillies
• 1½  tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Pepper
• 1 tsp Fennel seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek
• 1 Onion, medium-sized, finely chopped
• few Curry leaves
• Salt to taste
• 2 tbsp Ghee

Method

• Heat a frying pan. When it is hot enough dry roast both the red chilies for 2-3 mins on low heat and keep aside.

• To the same pan, place coriander, cumin, pepper, fennel, mustard and fenugreek seeds. Dry roast them on low heat for 3 mins. Do not burn them. Allow them to cool.

• Transfer the spices and chilies to the mixie jar. To that add garlic cloves, ginger, 1 tbsp lime juice and 2 tbsp of water. Grind to a fine paste and keep aside.

• In a large bowl place the chicken pieces. Add the curd and the spice puree to it. Next, add the required salt. Mix well so that the spice mixture coats well on the chicken.

• Marinate it for at least one hour.

• Heat ghee in a heavy-bottomed saucepan or wok, when hot add the chicken pieces. Add 1/4 cup of water and give a good mix.

• Fry the chicken for 5 minutes on medium heat.

• After 5 minutes, cook and fry the chicken pieces for 20 mins or till it is done.

• Finally, add some curry leaves and fry the chicken for 3 more minutes.

• Serve hot with neer dosa.

Tomato & Green peas Biryani in Pressure Cooker Method | Tomato Peas Biryani | Simple and Yummy Recipes

Tomato and Peas Biryani - Quick and easy one-pot delicious biryani recipe that can be made under 30 minutes using a pressure cooker and also perfect for lunch box recipe. The combination of tomato and green peas gives a nice flavor to the rice.

This is a very easy lunch box recipe to pack for your kids. It tastes great with simple onion raita and potato chips. Now green peas are in season, it's perfect time to use peas in our recipes.

Preparation Time: 5 mins

Cooking Time: 15-20mins

Serves: 2

For the Video Recipe Click here 👉 https://youtu.be/QfoeEPCaZAU

Ingredients

• 1 ½ cups of Basmati Rice
• 1 cup fresh Green Peas
• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• 1 Onion, medium-sized, sliced
• 1 tsp Chilli powder
• Few Mint &  Coriander leaves
• 1 tbsp Oil
• 1 tbsp Ghee
• Salt to taste

To Grind

• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 5 to 7 Garlic cloves
• small piece of Ginger
• 4 Green chillies
• 1 tsp Fennel seeds
• 3 Tomatoes, roughly chopped

Preparation

• Wash basmati rice thoroughly and soak the rice in 2 ½ cups of water and keep aside.

• Place cinnamon, cloves, garlic, ginger, fennel seeds and tomatoes in a mixie jar and grind to a fine paste and keep aside.

Method

• Heat oil and ghee in the pressure cooker, when hot add all the whole spices ( cinnamon, cloves, star anise, Bay leaf, stone flower ) and fry for a few seconds.

• Add the sliced onion and fry for 2 minutes on medium heat.

• Next, add mint leaves and fry till onion turn golden brown.

• Then add the ground paste, chilli powder and salt. Mix well and cook till oil separates on medium heat.

• Then add the soaked basmati rice along with the water. Add required salt and mix well.

• Bring it to a boil. Add coriander leaves, green peas and mix well.

• Cover the pressure cooker. When the steam releases, place the weight/whistle and cook for 2 whistles.

• When the steam goes down, remove the weight/whistle and open the lid.

• Gently mix the rice and serve with onion raita.

Instant Oats Dosa Recipe | Oats Dosa | Oats Dosa in 10 minutes | Indian Breakfast Recipe | Simple and Yummy recipes

Are you looking for a delicious, quick, easy to make and also a healthy recipe for breakfast or dinner? Then try this healthy Indian breakfast recipe using oats called Oats Dosa recipe. It is an instant, easy, healthy and delicious recipe using oats. This oats dosa can be made without fermenting the batter. 

If you are bored of having oats porridge every day then try this instant oats dosa recipe. if you love South Indian breakfast recipe then this will be a treat for you. Its a healthy yet very tasty recipe and you can enjoy it with all the goodness of oats.

Preparation time: 15 minutes
Cooking Time: 3 minutes
Makes: 5 to 6 Dosa
For the Video Recipe Click here https://youtu.be/RdUmHp8ziEw

Ingredients:

• 1 cup of Oats
• ¼ cup Rice flour ( can substitute wheat flour )
• ¼ cup Semolina ( optional )
• ¼ cup Curd
• 1 Green chilly, finely chopped
• 1 tsp Ginger, very finely chopped
• ½ tsp Cumin seeds
• 1 tbsp Curry and Coriander leaves, chopped
• Salt to taste
• Oil for drizzling on the dosa

Preparation:

• Powder the oats to a fine powder with the help of a mixie.

• Transfer the powdered oats to a mixing bowl.

• Then add the rest of the ingredients one by one rice flour, green chilly, ginger, cumin seeds, curry leaves, coriander leaves, salt.

• Finally, add the curd and pour water.

• Mix all the ingredients together to get a free-flowing runny batter. The consistency should be similar to rava dosa batter and also there should not be any lumps.

• If needed add more water to get the required consistency.

How to make Oats Dosa

• Heat a dosa tawa or griddle, when it is hot enough, stir the batter with a ladle. Adjust the consistency if needed by pouring some more water.

• Pour a ladleful of batter around the tawa evenly and fill up the gaps with little more batter. Do not spread like traditional dosa, just pour it and fill up the gaps. ( check the video how I poured the batter on the tawa )

• Smear some oil around the edges and all over the dosa.

• Cook the oats dosa on medium heat till it turns golden on the base about one minute.

• When it is cooked well on one side, flip and cook the other side as well on medium heat, say about one minute.

• Remove the oats dosa to a plate and serve hot with coconut or tomato chutney.

Notes :

Substitute wheat flour instead of rice flour, but rice flour gives crisp dosa.

To make it more crispier dosa, add more rice flour.

The consistency of the batter should be thin flowing similar to rava batter consistency.

You can add finely chopped onions or some grated carrot or coconut to the batter.

Indian Style Scrambled Egg Spinach | Egg Spinach | Scrambled Eggs with Spinach | Egg Palak | Simple and Yummy Recipes

Are you bored with regular egg bhurji? Then do try this version of making egg bhurji - Indian style scrambled eggs with Spinach.  This is very healthy yet very very tasty too. I have paired eggs with Spinach. It is perfect for a healthy breakfast and also pairs very well with Rotis or a sandwich filling. Or have it as a snack in the evening with some hot tea during winter days. Also, you can serve this with some rice and curry for lunch.

Check the video recipe down below or click the link here 👉https://youtu.be/fOfhihF9YnI. Also please do subscribe to my youtube channel for more recipes and updates.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2

Ingredients

• 2 Eggs
• 1 medium-sized onion, sliced
• 1 small bunch of Spinach, chopped
• 1 tsp Mustard seeds
• 1 tsp Ginger Garlic paste
• ¼ Turmeric powder
• ½ tsp Chilly powder
• ½ Garam masala
• 1 tbsp Oil
• Salt as required

Method

• Heat oil in a frying pan. When hot add mustard seeds and allow it to crackle.

• Add sliced onions and fry till it turns light brown in color.

• Add ginger-garlic paste and fry for a minute on low heat.

• Next, add chopped spinach, a little salt and stir fry for 2 to 3 mins on low heat.

• Add turmeric and chilly powder. Mix well and saute for one minute on low heat.

• Move the spinach mixture to one side of the pan.

• Break two eggs into the pan side by side. Leave it for one minute on low heat and allow it to cook.

• After a minute, gently scramble the eggs.

• When the eggs are half cooked, fold in the eggs with the spinach mixture and cook for another one minute.

• Add garam masala and salt as required. Mix well and cook for one minute. Switch off the flame and serve hot.

South Indian Lunch Recipes - Lunch Menu # 7

Today is another very very simple yet delicious South Indian lunch recipe. I have shared here a Tamilnadu style dal tadka or dal fry recipe. We call this as Paruppu kadayal. Today's menu is a simple Tamilnadu Lunch recipe - simple dal recipe, rasam, Cabbage poriyal (stir fry ), Curd rice.

Lunch Menu #7

• White Rice
• Paruppu Kadayal
• Rasam
• Curd Rice
• Cabbage Stir-fry

Have a look at other South Indian Lunch Recipes 👉 here

Paruppu Kadayal | Dal Fry | Dal Tadka
Ingredients

• 1 small cup of Split Pigeon Peas / Toor Dal
• 1 tsp Cumin seeds
• 1 Onion, medium-sized, finely chopped
• 1 large Tomato, finely chopped ( optional )
• 2 Green chilies, finely chopped
• 1 Dry red chilly
• 4 Garlic cloves, mashed
• Salt to taste
• 1 tbsp Oil

Preparation:

• Soak the toor dal for 15 minutes in a bowl. Transfer the dal to the pressure cooker along with 2 cups of water. Add ¼ tsp turmeric powder and few drops of castor oil and mix well. Pressure cook for 3 whistles or till it becomes mushy. Keep aside.

Method:

• Heat oil in kadai/ wok. When hot, add cumin seeds and allow it to crackle. Add dry chilies to it and fry.

• Immediately add the onions, green chilies, garlic, curry leaves to it and cook till the onions become translucent.

• Add the tomatoes and cook till it becomes mushy and cooked.

• Then add the pressured cooked dal, salt and 1 cup of water and cook for 10 minutes. Add water as needed to your desired thickness.

• Serve this with hot rice and dollop of ghee.

Paruppu Rasam | Dal Rasam | Lentil Rasam

Ingredients

• 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
• 1 large Tomato
• Tamarind
• 1 tp Mustard seeds
• 1/8th tsp of Asafoetida
• 3 Dry Red Chillies
• 1 tsp Jeera / Cumin seeds
• 1/2 tsp Pepper
• 3 cloves of Garlic
• Few Coriander Leaves
• Salt as required
• 1 tsp Oil

Preparation

• How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.

• Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.

• Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.

Method:

• Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.

• Add dry red chillies and asafoetida.

• Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.

• Let it boil for 2 to 3 minutes so that the raw smell goes off.

• Add the dal water, salt, and mix well.

• Once the water starts to boil, switch off the flame immediately.

• Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.

Curd Rice

Ingredients:

• 1 cup of Cooked Rice
• 1/4 liter Curd
• 1 tbsp of Oil
• 1 tsp Mustard seeds
• 1 tsp Channa Dal / Bengal Gram
• Few Cashew Nuts
• 1 Dry red Chilly
• Few Curry Leaves
• Salt to taste

Method:

• Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.

• Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.

• Add cashew nuts, curry leaves, dry chili, and fry. Do not burn.

• Add this tempering / tadka to the rice and mix well.

Cabbage Poriyal:

Ingredients:

• 1 large cup of shredded cabbage
• 1 tsp Channa dal
• 1 tsp Mustard seeds
• few Curry Leaves
• 3 Dry Red Chili
• 1 tbsp Oil
• Salt to taste

Method:

• Heat oil in kadai / wok. When hot add in channa dal and mustard seeds. Allow it to crackle.

• Next add curry leaves, dry red chili, and fry. Do not burn.

• Add the shredded cabbage, turmeric powder, salt and mix well. Cover and Cook for 15 minutes in low flame. Cook till it is wilted and completely cooked.