Chicken Ghee Roast

CHICKEN GHEE ROAST

A popular Mangalorean delicacy - Chicken Ghee Roast, is a classic recipe among South Indian Chicken Dishes. Fiery red, tangy and spicy chicken is prepared in Ghee roasted spices. 

Recipe Type: Main Course

Cuisine: Mangalorean / South Indian

Preparation time: 15 min

Cook time: 45 min

Total: 1 Hour

Serves: 5

Author: Saranya Prabhu

INGREDIENTS:

For Marination

• 1 kg Chicken
• 1/2 cup curd, thick yogurt
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste

Other ingredients

• 6 tablespoon ghee
• 7 - 8 dry red chilies
• 7 - 8 black peppercorns
• 3 cloves
• A pinch fenugreek seed
• 1 1/2 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 7 - 8 garlic flakes
• 2 teaspoon Jaggery
• 1 1/2 tablespoon Tamarind paste

HOW TO MAKE

1. Marinate chicken in curd, turmeric powder, lemon juice and half tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
2. Dry roast the red chilies on low flame for 2 mins. Remove from fire and keep aside.
3. In the same pan, add a tsp of ghee and roast fenugreek seed, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 2 mins. Remove from fire and cool.
4. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. (I have used 1/2 cup water for grinding), Keep aside.
5. Heat 3 tbsp ghee in a heavy bottomed vessel, place the marinated chicken and roast on high flame for 2-3 mins. After 3 minutes of roasting lower the flame, cover and cook for 15-20 mins or till the chicken is three forth cooked.
6. Remove the sauteed chicken and keep aside.
7. In the same vessel, add the remaining ghee and add the prepared masala paste. Saute on low to medium flame for 7-9 mins or till the ghee separates. 
8. Add chicken pieces and mix well. Add Jaggery, curry leaves and salt to taste. Cover and cook for more 4-5 mins.
9. Remove lid, roast chicken for 2-3 mins. Turn off the flame.
10. Garnish with curry leaves and serve hot.  

Rasgulla

RASGULLA

A popular dessert from bengali cuisine. Soft and spongy balls made out of fresh paneer and dipped in sugar syrup. 

This recipe of rasgulla is quick to make and it can even be tried by beginners.

Course: Dessert / Sweet dish

Cuisine: Bengali, India

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 15 to 18 rasgullas

Author: Saranya Prabhu

INGREDIENTS:

For rasgulla:

• 1-liter milk or 4 cups ( full fat or whole milk)
• 2 to 3 tablespoon lemon juice

For Sugar Syrup:

• 1 1/2 cups sugar
• 4 cups of water
• 3 green cardamom pods

HOW TO MAKE THE RECIPE:

Step 1 - Making Chenna: 

1. Boil milk in a pot. Add 2 tablespoon lemon juice and stir until the milk curdles. ( If it doesn't curdle add 1tablespoon more of lemon juice add stir). Switch off the stove and let it rest for 5 minutes.
2. Place a colander over a large bowl and line with a thin cloth. Drain the curdled milk.
3. Rinse the chenna under running water to remove the acidic flavour.
4. Tie the cloth. Squeeze it well to remove the excess water. Hang it for 1 to 1 1/2 hour.

Step 2 - Making Sugar Syrup:

1. Add sugar, cardamoms and water to a wide pan. (Make sure you use wide pan good enough to hold all the rasgullas. As the rasgulla will double in size when boiled)
2. Stir to dissolve the sugar. Bring it to boil. 
3. Remove and keep aside.

Step 3 - Making Rasgulla: 

1. Knead the chenna well to make it a smooth dough for 3 to 5 minutes.
2. Divide the dough into small portions and make tiny balls.
3. Bring the sugar syrup to a rolling boil on a medium flame.
4. Remove the cardamom pods and add the balls into the syrup. Cover the pot immediately with a lid.
5. Cook on a medium flame for 10 to 15 minutes (or cook till puffed up). 
6. Allow rasgulla to rest and cool completely. Served them chilled.

Kalmi Kabab

KALMI KABAB

Another non-vegetarian delicious recipe from Mughlai cuisine - Kalmi Kabab.

This recipe is prepared by marinating the chicken leg piece or chicken drumsticks in spices and yogurt. The spice gives it a depth of flavour while yogurt keeps them tender and juicy. 

Serve Kalmi kabab as a party starter along with onions and Dahi Pudina Chutney

Course : Appetizer/ sides / snacks 

Cuisine : Mughlai
Prep time: 1 hour
Cook time: 30 Minutes
Serves: 4

Author: Saranya Prabhu

INGREDIENTS:

• 4 chicken leg pieces
• 1 tablespoon cashew nuts
• 1/4th cup hung curd
• 1 tablespoon fresh cream
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• Oil for shallow fry
• salt to taste

How to Cook:

1. To start with thoroughly wash and clean chicken leg pieces.
2. In a mixer, grind the cashew nuts to a fine thick paste using water.
3. In a mixing bowl combine yogurt, cream, ginger garlic paste, lemon juice and mix well.
4. Now add all the spices mention above - turmeric powder, cumin powder, garam masala powder, red chilli powder, black pepper powder, salt and cashew nut paste. Mix everything well.
5. Add the chicken pieces, coat well and refrigerate for a minimum of 30 minutes or overnight.
6. Heat oil in a pan. Place the marinated chicken on it and shallow-fry on high heat till the underside side turns deep golden in colour. Flip and cook the other side till golden.
7. Cover and cook on medium heat for 10 to 15 minutes or till chicken is cooked.
8. Remove from pan and serve hot with onions and curd pudhina chutney.

Garlic Butter Grill Fish (Sword Fish)

GARLIC BUTTER GRILL FISH

This easy garlic butter fish takes only 20 minutes and a handful of ingredients. Serve it with mashed potatoes and vegetables for a healthy weeknight dinner.

Course: Side/ Main Dish
Cuisine: American
Prep Time: 10min
Cook Time: 10min
Serving: 2 people
Author: Saranya Prabhu

Ingredients:

• 2 Fish fillets ( I used sword fish fillet)
• 3 tablespoon melted butter
• Juice of 1 small lemon
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoon chopped garlic
• 2 teaspoon olive oil
• salt to taste

How to cook:

1. Use a paper towel to thoroughly pat-dry excess moisture from fish fillet. Set aside.
2.  Place a grill pan over medium flame and add olive oil in it, once the oil is hot, place the fish fillet in it. Sprinkle salt, pepper and lemon juice over fish. Grill it on both the side.
3. Once the fillet turns crispy, transfer them on a plate.
4. Now place another pan (or you can use the same pan) over medium flame. Add butter along with chopped garlic. Add remaining salt and black pepper powder. Mix well until mixture turns aromatic.
5. Remove sauce from the flame, pour over the grilled fish.
6. Garnish and serve hot to enjoy. 

Gulab Jamun

GULAB JAMUN

A simple and easy version of Gulab Jamun recipe prepared using instant Gulab Jamun mix.

Course: Dessert
Cuisine: Indian
Prep time:  30mins
Cook time: 20mins
Serves: 10  - 12
Author: Saranya Prabhu

Ingredients:

• 1 and 1/2 cup sugar
• 1 and 1/2 cup water
• 3 cardamom, powdered
• 100 grams instant gulab jamun mix. ( I used MTR) 
• 3 tablespoon warm milk
• Oil for frying

How to cook: 

1. In a large pan add sugar and water and bring it to boil till sugar syrup turns slightly sticky.
2. Switch off the flame, add cardamom powder. Cover and keep aside.
3. In a mixing bowl take 100 grams instant gulab jamun mix. Add 2 tablespoon of warm milk. Make a smooth and soft dough.
4. Now make small balls greasing ghee to hands. Make sure there are no cracks on balls.
5. Heat oil in a kadai and fry all the jamuns on low flame stirring in-between. 
6. Fry till the balls turn golden brown. Drain and keep aside.
7. Drop the hot jamuns into the sugar syrup.
8. cover the lid and let it rest for 30mins to 2 hours.
9. Serve warm or chilled.

Gajar Ka Halwa

GAJAR KA HALWA

Carrot halwa or Gajar ka halwa is a slow cook sweet dish of making delicious halwa with just 5 to 6 ingredients - carrot, milk. khoya, ghee, sugar and some dry fruits.

Course:  Sweetdish / dessert
Cuisine:  North Indian
Prep time: 15-30 mins
Cook time: 1 hour
Serves:  4 - 6
Author: Saranya Prabhu

Ingredients:

• 1/2 kg carrot
• 1cup milk
• 1/2 cup sugar + ( 2 tablespoon sugar if you want it to be sweeter) 
• 1/2 cup grated khoya or mawa
• 60 grams ghee
• Few almonds, cashew and pistachio for garnishing

How to cook: 

1. Wash the carrots and peel them (choose tender or young carrots that are fresh) 
2. Grate them in a food processor or with a hand greater. Set them aside. 
3. Dry roast nuts on a low heat until crunchy.  You can also chop them first and fry in ghee.  Set aside. 
4. Bring milk to a boil in a heavy bottom pot or deep pan
5. Add grated carrots and stir continuously. 
6. Cook until the milk evaporates completely (keep stirring constantly in between to prevent burning) 
7. Add sugar and stir. Sugar will release a lot of moisture.  Cook until half the moisture evaporates. 
8. Add ghee and stir well. 
9. Continue to cook until the moisture evaporates and the halwa thickens
10. Now add grated khoya. Stir well and cook for just 2 to 3mins.
11. Garnish halwa with nuts.  Serve warm or chilled. 

Butter Garlic Squid

BUTTER GARLIC SQUID

Fresh squid tossed in garlic with added butter. It makes a good squid appetizer. 

You can also try and add some shrimps and scalloped so that you can have a seafood feast at home.

Course:  Appetizer

Cuisine: General

Prep time: 5min

Cook time: 5min

Serves: 2
Author: Saranya Prabhu

Ingredients: 

• 250grams squid
• 50 grams salted butter
• 3 tablespoon minced garlic
• 2 tablespoon chopped spring onion
• Salt to taste

How to cook: 

1. Heat butter in a pan
2. Once the butter melts and starts to get hot, add the garlic.  Continue to cook between low to medium heat until the garlic starts to turn light brown. 
3. Add the squid. Stir fry on medium to high flame for 3 to 4 min. 
4. Sprinkle some spring onion.  Add salt if needed. 
5. Transfer to serving plate and serve hot. 

Ven Pongal/ Khara Pongal

VEN PONGAL/ KHARA PONGAL

Pongal is a traditional South Indian food prepared with rice & moong dal, either to a sweet or savoury dish. Ven or Khara Pongal is the name given to the savoury version.

It is often served as breakfast along with chutneys and sambar. However, it is great to be enjoyed at lunch/ dinner time too.

Course:  Breakfast
cuisine: South Indian / Tamil
Preparation Time:  5min
Cooking Time: 20min
Author:  Saranya Prabhu

Ingredients:

For pressure cooking:

• 1 teaspoon ghee
• 1/2 cup rice rinsed
• 1/2 cup moong dal rinsed
• 4 cup of water

For tempering:

• 2 tablespoon ghee
• 1 teaspoon jeera/ cumin
• 1/2 teaspoon pepper crushed
• 1-inch ginger finely chopped
• 2 chilli slit
• 10 cashew nuts
• Pinch hing
• 8- 10 curry leaves

How to make:

Roasting moong dal:

1. Heat 1 teaspoon ghee in a pressure cooker/ kadai.
2. Add 1/2 cup each of rice and moong dal, saute on a low flame for a 2-3 minute or until it turns aromatic.
3. Remove them in another bowl & rinse for 2-3 times with water.

Cooking Pongal:

1. Drain well and then add in a pressure cooker.  Further, add 4 cups of water and salt. Mix well.
2. Cover and pressure cook for 5 whistles on medium flame.
3. Once the pressure settles down.  Open and give a good mix.

Tempering:

1. In a pan heat 2 tablespoon ghee.
2. Add all the ingredients mention under tempering.
3. Saute on low flame until cashew turns golden brown.
4. Pour the tempering over cooked rice and dal mixture.
5. Give a good mix, add more ghee if required.
6. Serve Khara Pongal with coconut chutney and sambar.

Squid Masala Fry

SQUID MASALA FRY

Cooking squid or calamari is one more quick and easy recipe.

Whether you buy it whole or portioned into rings, it can be fried, braised or barbecued in no time.

Recipe Type: Snacks, Appetizer, side

Cuisine: South Indian

Preparation time: 20

Cook Time: 15min

Taste: Spicy

Serves: 4

Author: Saranya Prabhu

Ingredients:

• 200 grams squid/ calamari rings
• 2 teaspoon red chilli powder
• A pinch turmeric powder
• 1 teaspoon ginger - garlic paste
• 1 1/2 teaspoon lemon juice
• 1 tablespoon oil
• 2 medium onions, finely chopped
• 2 green chilli slit
• 1 medium tomato, finely chopped
• 2 tablespoon coconut oil
• A pinch black pepper
• 1 teaspoon fresh coriander leaves
• Salt to taste

HOW TO COOK:

1. Place squids in a bowl. Add 1 teaspoon red chilli powder, turmeric powder, salt, ginger-garlic paste and 1 teaspoon lemon juice. Mix well & set aside to marinate for 15 to 20 min.
2. Heat oil in a non-stick pan. Add onions, saute till they turn golden then add green chillies. Saute for 2 min.
3. Now, add tomatoes and salt. Mix and cook till the tomatoes turn soft and pulpy.
4. Heat coconut oil in another non-stick pan. Add marinated squids stir and cook on high heat till squids are half done.
5. Add the onion tomato masala to squid. Mix well. Sprinkle little water, cover and cook till fully done.
6. Switch off heat, add remaining lemon juice, pepper powder and 1 teaspoon coriander leaves. Mix well.
7. Garnish with coriander leaves and serve hot.

Paneer Aloo Tikki

PANEER ALOO TIKKI

When I think of making a veg recipe, "Paneer" is the one ingredient which comes to my mind first. 

An ideal party starter or appetizer, also a favourite kids snacks.

This recipe of paneer aloo tikki can be put together easily in minutes. 

Recipe Type: Snacks, Appetizer, side, street food

Cuisine: North Indian

Preparation time: 15 Mins

Cook time: 15mins

Total Time: 30mins

Serves: 3 - 4

Author: Saranya Prabhu

Ingredients:

For Cutlet:

• 2 potatoes, boiled and mashed
• 200 grams shredded paneer
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1/2 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon dry mango powder, amchur
• 1/2 teaspoon garam masala
• 2 tablespoon coriander leaves, finely chopped
• 2 tablespoon cornflour
• 1/2 teaspoon salt

For maida paste:

• 1/4 cup corn flour
• 1/4 teaspoon pepper, crushed
• 2 tablespoon maida
• 1/4 teaspoon salt
• 1/2 cup water

Other Ingredients:

• 1 Cup bread crumbs
• oil for shallow or deep fry

HOW TO COOK

1. In a large mixing bowl combine all the ingredients listed for cutlet.
2. Divide the mixture into equal size portion and shape them into small round balls.
3. Now, prepare maida paste by combining and mixing all the ingredients mention for maida paste. Mix well to form lump free and flowing consistency batter.
4. Now dip the cutlet in prepared maida paste until coated completely
5. Further coat with bread crumbs all sides
6. Repeat step 4 and 5 for all cutlets
7. Now shallow fry or deep fry in hot oil on medium flame, flipping occasionally until it turns golden brown.
8. Finally, serve paneer aloo tikki with tomato sauce or mint dip.

Mutton Korma

MUTTON KORMA

Mutton korma is a delicious mutton preparation, which can be prepared at home using some easily available ingredients in your kitchen.

In this authentic Mughlai recipe mutton is cooked with yoghurt, whole spices and spice powder like garam masala, red chilli powder, cloves, cardamom, coriander powder and turmeric powder.

Recipe Type: Main course

Cuisine: Mughlai 

Preparation time: 15mins

cook time: 1 hour 10min

Total: 1 hr 25min

Serves: 4
Author: Saranya Prabhu

Ingredients:

1kg Mutton

1-inch cinnamon stick

1-2 bay leaf

5-6 cloves

2 star anise (optional)

4 green cardamom

6-8 black pepper

1/2 tsp black cumin seeds

2 tablespoon ginger garlic paste

1 cup browned onion (Deep fried onions)

1 cup curd

1/2 cup coriander leaves

3-4 green chillies

1/2 tablespoon turmeric powder

1 tablespoon Kashmiri red chilli powder

1 tablespoon coriander powder

1/2 tablespoon garam masala

3 tablespoon ghee

3 tablespoon oil

salt as per taste

How to cook:

1. Heat oil & ghee in a pressure cooker
2. Add all the dry masalas - cinnamon stick, bay leaf, cloves, green cardamom, black pepper, star anise, clove and cumin seeds. Saute for 2-3min
3. Add ginger-garlic paste followed by green chillies. Fry till the raw smell of ginger-garlic is gone.
4. Now add all spice powder - turmeric powder, Kashmiri red chilli powder, garam-masala, coriander powder and salt. Fry it for 2-3 mins.
5. Add mutton pieces & roast them on high heat for 6-8 mins, or till the mutton completely absorbs the masala.
6. Add a glass of water. Pressure cook on high flame for 2 whistles and then on medium to high flame for 3 whistles.
7. Remove the cooker from heat and let the pressure release.
8. Crush the deep fried onions and add into the mutton curry. let it cook for 3minutes.
9. Beat the yogurt and add into the tenderized mutton curry & mix well.
10. Switch on the flame and cook for 5-6 more minutes.
11. Add in some fresh coriander leaves. Mix it well. Cook for 10 minutes on low flame until a thick gravy is observed.
12. Switch off the flame. Serve hot with roti or rice.