Butter Chicken

My friend who is from Mangalore, had made this and it had come yummy all the time, I am all the more waiting to do this once we go to Boston. So let me share with you all what my friend Akshatha shared with me:

Ingredients:

1. Chicken - 1kg chopped to bite size pieces
2. Onion - 3 to 4 finely chopped
3. Garlic - 2 full
4. Ginger - 2 inch piece
5. Red chilly (long) - 24
6. Tomato - 3-4
7. Corriander seeds - 2 tsp
8. Turmeric - 1/2 tsp
9. Oil - 1 tspGhee - 1 tbsp
10. Unsalted Butter - 50 gms
11. Grated coconut - 1 full
12. Corn flour - 2 tsp
13. Corriander leaves - 1 bunch
14. Salt - to taste

Method:
1. Grind the red chilli, tomato, ginger, garlic, corriander seeds, turmeric to a fine dry paste and keep aside.

2. Grind the grated coconut in mixie and extract coconut milk (add water while mixing and then separate the water using strainer or cloth. repeat twice).

3. Add 2 tsp cornflour to the coconut milk and keep aside

4. Heat oil + ghee in a vessel (you have to cook chicken in the same vessel so use a slightly bigger one).

5. Fry the onion till golden brown.

6. Now add the ground paste with little water and salt for taste.

7. Fry on low flame for sometime so that the garlic looses its rawness, keep sauting.

8. Add chicken to the fried mix such that the chicken is fully immersed, cover the vessel & cook on low flame for about 10 -15 min (till chicken is fully cooked).

9. Now add the coconut milk + corn flour mix and cook for 2 min.

10. Garnish with corriander leaves & add butter and leave it to melt.

11. Serve with hot chapati, roti, rice.

Brocolli rice

Hi Happy New Year to everyone!!

This would be my first recipe for this year. So I thought, why not start with some health food. That is why I decided to post this simple yet tasty dish which is wholesome in health. Infact many variations of this can be made after you read this recipe. So here is the recipe:

Ingredients:
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White Rice or Brown rice: 1 cup
Water : 2 cups
Oil: 1 or 2 teaspoons

Vegetables:
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Brocolli florets seperated: 2 cups
Cauliflower florets seperated: 2 cups
Onion sliced lengthwise: 1 onion
Garlic: 3 segments
Green Chilli minced or sliced lengthwise: 2 or 4 nos
Capscicum sliced: 1 num
Mushroom: 1 cup

Spices to taste:

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Ginger powder
Coriander powder
Chilli powder
Garlic powder (optional)
Cumin powder (optional)
Salt
Oil: to saute vegetables

Garnish:
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Coriander leaves (cilantro)
Lemon extract: 1 teaspoon (optional)

Method:
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1. In a large vessel on high fire, add rice and 2 teaspoons oil and saute until rice starts turning brown
2. At this point add 2 cups water and wait until water boils, then turn the fire to medium and cook rice until all water is absorbed.
3. When rice is cooked take it off fire and let it cool
4. Meanwhile, keep a frying pan on high fire, add some oil. When oil warms, add minced garlic and green chilli, saute for 15 seconds, add onions, and the rest of the veggies and saute for 30 seconds, add all the spices and mix it so that it coats the veggies evenly.
5. Reduce the fire to medium, bring all the veggies to the centre of the frying pan and cover the frying pan with a lid. Let it cook for 5 minutes. or wait until it is cooked.
6. Take it off the fire. Add some lemon extract to the rice or the veggies and mix it uniformly.
7. Combine the rice and veggies and taste for salt, if needed add more salt. Garnish with coriander leaves.
8. Serve it along with dal or curd