Lunch Combo -Ghee Rice, Chicken Curry, Raita ||Ep No :186


 Ghee rice

Ghee and rice is known to be a good source of protein , especially for vegetarians.
If paired with vegetables and dhal, it will make a complete meal.Both rice and ghee promotes digestion  and avoid constipation.One cup of ghee rice serves 333kcl .This is a simple and easy pot dish prepared using flavored rice.Usually no vegetables has been added , but can be made it rich by adding cashew nuts and raisins.Adding coriander and mint leaves gives a special taste and attraction to the dish.



Ingredients

Basmathi Rice- One and half cup
Oil- Five tablespoon
Ghee - Three tablespoon
Bay leaves- Two Nos
Fennel seeds- Half teaspoon
Cinnamon- Three sticks
Nutmeg flower- Two Nos
Star Anise- Four Nos
Cloves- Six Nos
Big Onion- One Nos
Coriandrer leaves - One fistful
Mint leaves- One fisstful
Green chilies - Four Nos
Milk - Quarter glass
Curd- Two tablespoon
Cashewnuts - Five Nos
Raisins- Fifteen Nos
Water - Three cups, Boiled 
 Salt - As required
Method of preparation
Keep a pan and add five tablespoon of oil and three teaspoon of ghee.
Once ghee and oil heats up, add two bay leaves,three sticks of cinnamon,two nutmeg flower, six cloves, four star anise and half teaspoon of fennel seeds .
Once fennel seeds pop up add one chopped big onion , saute well.
Add a fistful of coriander and mint leaves.Stir well
Add quarter glass milk and two tablespoon curd, mix well.
Add four green chilies too.
Now add one and half cup soaked basmathi rice , mix well.
Add three cups of water , add salt mix well, cover and cook well.
Once water gets dry and rice softens , switch off the flame.
Serve with capsicum chicken masala .

Chicken curry

Chicken curry is a famous south Asian dish , basically originating from India.It is a typical curry which has a tomato based sauce, flavored with ginger garlic paste, chili peppers and a variety of spices , often including turmeric, cumin seeds, cinnamon sticks and star anise.Chicken curry can be also made with prepared made spice mixture known as curry powder too.

 Ingredients

Chicken-25 grams, boneless
Coconut oil- Five tablespoon
Mustard seeds - Quarter teaspoon
Big Onion- Two Nos
Tomato - One Nos
Ginger garlic paste- Two tablespoon
Coriander leaves- Two fistful
Green chilies- Two Nos
Capsicum Red - Half portion
Capsicum Green - Half portion
Fennel seeds- One teaspoon
Cumin seeds- Quarter teaspoon
Pepper corns- Six Nos
Cinnamon - Three small sticks
Star anise - Two Nos
Cloves - Eight Nos 
Cashewnut - Ten Nos
Salt - As per taste
Water- As required

For Marinating Chicken
Turmeric powder- Quarter teaspoon
Kashmiri red chili powder- One teaspoon 
Red chili powder- Half teaspoon
Garam masala- One teaspoon, home made
Pepper powder- Quarter teaspoon
Curd - Two tablespoon
Salt - As per taste

Method of preparation
Take a pan, add five tablespoon of coconut oil, when oil gets heated up,
Add quarter teaspoon mustard seeds.
Once mustard seeds pop up, add two big onion.
Add salt and saute well until it gets pink colour.
Then add one tomato, cook well.
Add two tablespoon of ginger garlic paste and two green chilies .
Then add a fistful of coriander leaves.
Add quarter teaspoon of turmeric powder and quarter teaspoon of pepper powder.
Marinate chicken pieces with quarter teaspoon of turmeric powder, quaretr  teaspoon of pepper powder, one teaspoon kashmiri red chili powder, half teaspoon of red chili powder, one teaspoon of home made garam masala, two tablespoon of curd, mix well and allow to rest for half an hour.
Transfer the marinated chicken pieces , add water and cook on medium flame. Stir in between.
Boneless chicken pieces get cooked with in twenty minutes.
Then add half portions of red and green capsicums.Stir well.
Take one tablespoon of fenugreek seeds , half teaspoon cumin seeds, six pepper corns, three pieces of cinnamon, two star anise , eight cloves, grind well in mixi jar and add to cooked chicken.
Take ten soaked cashewnuts , grind well in mixi jar .
Add to the chicken curry ,mix well.
Add a fistful of chopped coriander leaves and switch off the flame.
Serve with ghee rice.

Raita
Raita is a side dish in Indian cuisine made of curd with raw or cooked vegetables.It is the closest approximation in western cuisine is a side dish or dip or a cooked salad.

Ingredients
Curd- One cup, thick
Big onion - One Nos, Small
Green chili - One Nos
Salt- As per taste
Water- If required

Method of preparation
Take one cup of curd
Add one small onion, which is finely chopped
Add sliced green chilies, add salt and stir with fork.

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