Chicken Ghee Roast( Mangalorean)

Chicken Ghee Roast( Mangalorean)this spicy chicken ghee roast can be served with Roti or Rice or Thin pancake called Neerdosa.

This Spice mix is used for many Mangalorean dishes like Chicken Sukka, Mangalorean chicken curry so you can make a batch of spice mix & store. The  aromatic spices of south fill the room & just arouse your senses....Bon Apitite!!!

Ingredients

For the Marinate

Chicken : 1/2 kg

Turmeric: little

Curd: 1/2 cup

For the Spice powder

Red chilies 10, 

coriender seeds 2sp

Cumin(jeera) 1sp , 

Fenugreek(Methi) seeds 1/2sp , 

Peppercorns 5-6 

Other Ingredients
Garlic: 10-12 flakes
Ghee: 2-3 sps
Tamarind paste: 2sps

Recipe Chicken gravy

• Marinate the chicken with Turmeric & curd for 10 min.
• Spice powder; Roast 10 red chilies, 2sp coriender seeds, 1sp jeera, 1/2sp methi seeds, 5-6 peppercorns,  and make powder. (Note; this powder can be made more & stored for other uses like chicken sukka)

• Add Garlic& tamarind paste & little 1sp water & blend to make a paste

• In a Deep dish/ Pan add Ghee once hot add one by one marinated chicken pieces then fry for 2-3 min & turn then mix
• Remove the Chicken pieces & add the rest marinade & cook for 2 min & remove from heat

• In another Pan add Rest of ghee, add the spice paste fry for 3-4 min till it leaves sides then add Chicken pieces fried & cooked Marinated paste 

• Add salt to taste mix well add little water & cook with lid till soft
• Once done it becomes dry, spicy coated Chicken Ghee roast is ready to be served with Chapati/ Neer Dosa

Millet Idli with Sambar

Healthy Breakfast Millet Idli with Sambar, Soft Fluffy Millet Idlis are great for breakfast

Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie, click here for some of my Millet dishes: Millet Dosa Recipe, Millet Kheer Recipe, Millet Neer Dosa recipe

South Indian special breakfast Idli with Sambar, make fluffy soft Idli's at home easily combine it with Hotel style Sambhar, These Idlis are made using Foxtail Millet, You can use any millet of your choice

Can be served Dipped in Sambhar:

Ingredients for Idli
For Idli Batter:
Urad Daal: 1 cup
Foxtail millet: 2+1/2 cups

Soak Urad Dal & millet in separate containers for  4 hrs 
Wash & Grind Urad dal with little water to fine paste

Remove in a big vessel
Then Wash & Grind soaked millet with little water to a coarse paste
Here is Urad dal paste & Millet Paste below

Then mix this with Urad dal Paste
Add little water & make it dosa paste consistency

Keep in warm place to Ferment Overnite (6hrs)

Procedure For Idli as follows:

After fermentation when making Idli add Salt to batter & mix

Grease the Idli mould with Oil

Pour a laddle full of Idli batter in each section of Idli

Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit

Then remove the Idli stand, let it release its steam a bit

Then with help of a wet spatula(ie dip the spatula in water)

Remove the Idli from each section & serve

Ingredients for Sambhar:

1 Potato: Cubed

Lentils( Toor daal): 2 cups

Tomatoes: 2 chopped

Tamarind: 2sps

Jaggery: 1sp

Aachi Sambar powder: 3 sps

For tempering:
Oil: 3sps

Mustard seeds: 1sp

Curry leaves: 5-6

Procedure for Lentil sambhar:
Wash the daal & soak it in water for 15-20 min
This way the daals will get cooked easily
Wash the Potato peel the Outer skin
Cut it to get cube size pieces
Pressure cook the lentils(Daal) along with the chopped potato

For the Tempering:

In a deep dish, Add Oil heat it then add mustard seeds
Once it splatters add curry leaves &  chopped Tomatoes
Fry the tomatoes till mushy, add salt to taste, this way tomatoes will soften fast
Add little water & cook the tomatoes, then add the cooked lentils with potato
Add 2 cups water (Depending on the consistency you need) add the sambar powder 3tbsp
Bring it to boil, the gravy will thicken, now add Tamarind paste & jaggery & mix
Add more water if the gravy is still very thick,check the taste,(if you want it move spicy you can add chili powder)
Sprinkle coriender leaves, Enjoy spicy tangy hotel style Sambhar

Serve with Idli by dipping the Idlis in sambhar


Enjoy super breakfast

Rose cup cakes

Rose Cup Cake for Holi, lets add natural flavours to food & Enjoy this festival of color.

For Holi usually a drink called Thandai is made, using Mixed nuts & herbs usually rose petals are also added to enhance the taste

Add caption

So tried this Holi inspired cup cakes with Rose petals it tastes very nice crunchy bits seems like nuts when we bite into it, Enjoy this Holi with the essense of Rose, Rose cup cakes

Ingredients:
All Purpose flour( Maida): 1 cup(150grms)
Butter(unsalted): 100grms
Baking powder : 1 tbsp
Eggs : 3
Rose petals: 2-3 roses
Sugar:Measure 1cup (then powder it)
Vanilla extract: 1tsp
Milk: 1 cup

Method:
Preheat Oven @ 150*

With whisker  whisk butter till soft then, add powdered sugar little by little & whisk till all sugar added
Add Eggs one by one & keep whisking add Rose petals (Washed & wiped)torn/chopped

Add vanilla essence & whisk all together a min
Sieve Flour (maida) baking powder together.
Slowly add Flour mixture & whisk for a minute till all combines

Add Milk & mix again 
Grease cake tin & cup cake moulds with butter & dust flour to make a thin layer remove excess
Pour cake batter & pat so it settles down.

Bake for 20 min @ 120*........

Spread the Butter cream frosting little on the cup cakes (check out this easy recipe for Pomegranate butter cream)

Enjoy these Delicious Rose cup cakes bite to crunchy rose petals, This holi give this cooling cup cakes to your children. Happy Holi everyone...Rang Barse

Red Velvet Cake

Valentine's Day special Red Velvet Cake with Buttercream frosting Decorated with Rose petals.

This is super Soft & Moist Cake with Pomegranate buttercream filled Heart

I love baking different varieties of cakes, But due to my busy schedule I often bake less, so make it a point to always Bake a Cake for Birthdays & anniversaries...This time made this for Valentines's Day a surprise cake for Hubby Red Velvet Cake



Follow this simple & Easy method of preparing the

Ingredients:
All Purpose flour( Maida): 1 cup(150grms)
Cocopowder: 2tbsp
Butter(unsalted): 100grms
Baking powder : 1 tbsp
Eggs : 3
Sugar:Measure 1cup (then powder it)
Vanilla extract: 1tsp
Milk: 1 cup
Red food color: little

Method:
Preheat Oven @ 150*

With whisker  whisk butter till soft then, add powdered sugar little by little & whisk till all sugar added
Add Eggs one by one & keep whisking 
Add vanilla essence & whisk all together a min

Sieve Flour (maida) baking powder & coco powder together.
Slowly add Flour mixture & whisk for a minute till all combines
Add Red food color to 1/2  cup Milk & mix  again add 1/2  cup Milk mix another minute

Grease cake tin with butter & dust flour to make a thin layer remove excess
Pour cake batter & pat so it settles down.
Bake for 40 min @ 120*........

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instruction Pamphlet of Oven for Baking

Once the Cake cools down Remove from tin & decorate with Buttercream frosting

For the Buttercream frosting

Butter: 100grms(1cup)

Sugar: 2 cups(Powdered & sieved)

Milk: 2-3 tbsp

Take Unsalted soft room temperature butter & beat it or whisk it with procesesor for a minute till its soft then beat on high speed for 5 min it will be changing color & become more creme 

Then add sieved powdered sugar little at a time & whisk, add 2 sps milk again add sugar & keep mixing till sugar is fully added

Check if its very thick add 1 sp milk more & whisk on high speed for 2-3 min more

Creamy Buttercream frosting is ready, for a small portion I have added Pomogranate juice for Making the heart shaped filling.

Note: Spread the Butter cream frosting first layer & keep in fridge to set then add second coating this way it will look neat

Enjoy This Red Velvet Cake with your loved ones, I enjoyed my Valentine's day with Family

Millet Pancake

Banyard Millet Pancake or Thin Dosa called as Neer Dosa, Make these Soft Soft healthy Dosas for Breakfast & enjoy glutten free & best way to replace Rice

This is versatile dish can be had as Breakfast with chutney or Moong amti a Konkani sidedish or Can be served for lunch with Chicken curry...love these combo 

I have used Banyard Millet to make this super Soft Neer dosa also called as Paan Polo in konkani

Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie

Here is the Recipe for Banyard Millet Pancake No fermentation Required

Try this Neer dosa/ Panpolo

For Neerdosa:

Banyard Millet :1+1/2 cups 

Coconut 1/2 cup

Procedure to follow

Just soak Banyard Millet for 4-5 hrs or leave it soaked overnite (Can add 2-3 sps Rice also for soaking)

Then grind in the Morning adding Coconut 1/2 cup with millet & 1 cup water 

Grind to smooth paste add more water(1 to 1+1/2 cups) & make it thinner than Normal dosa 

Batter should be watery, add salt & MIX 

In nonstick pan grease with Oil...we usually grease oil using Onion for this to get flavour 

Then Pour Thin batter & keep Moving the pan in circles to form thin coating of Dosa

Or else sprinkler the batter like splashing it on hot griddle left & right side to form pancake

Cook for a min with lid then fold & remove

Soft Millet Pancake/Paanpolo/Neerdosa Ready to be served with Liquid Jaggery(Goddu ravo) for Breakfast, Or as lunch with Chicken curry....Enjoy

Bhuna Chicken Gravy

This is a Spicy Onion Based chicken gravy. Bhuna Chicken means fried Onion chicken which gives it a nice rich Gravy. Finger licking Spicy Chicken Gravy combine it with Idli perfect South Indian Combo

Ingredients:

Marinate:
Chicken: 500 grms
Curd: 1/2 cup
Turmeric: 1sp

Fried Onion Paste: 2 Onion

Green chilies: 4
Coriender leaves: handfull
Ginger garlic paste: 2 sps
Poppy seeds: 2sps

For tempering:
Oil: 2-3 sps
Cinamon: 1 inch
Cloves:4-5
Bay leaves: 2

Other Ingredients:
Tomato : 2 No
Red chili powder: 1 tbsp
Coriender powder: 1 tbsp

Method:
Wash the chicken thoroughly till clean
Marinate the chicken with Curd & turmeric & set aside 

In a Blender add greenchilies, coriender & gingergarlic & poppy seeds, Blend these to form a paste 

Fry the Onions till brown, add to Blender with little water & make paste

In a pan take Oil & heat up once its hot add all ingredients under temper
Then add Green Paste & fry add the tomatoes & fry nicely add little salt to soften tomatoes

Once its nicely fried add red chili powder & Coriender powder & salt mix 

Add Fried Onion paste & mix well till it forms gravy
Add Marinated Chicken mix well

Cook it covered with lid if it thickens add water & cook till the chicken gets cooked

Adjust the gravy by adding water, if you want more spicy check the taste & adjust accordingly

Spicy Bhuna Chicken Gravy served with Idli is ready, Enjoy this South Indian Combo of Idli & Chicken gravy