Baked: Garlic Breaded Chicken

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Chicken legs coated in beaten eggs with lots of chopped garlic. Literally massage this into the legs.

Roll the legs across seasoned breadcrumbs. I used just pepper and salt but you can add any dry herbs you like.

Grill on a rack at 200 Celsius for 40 mins in all. At half way point you MUST turn them over The legs hide inside them a vein and as it cooks a bloody clot will form and following the path set by gravity become a smudge on the bottom part. Turning the chicken around will make it disappear and also cook the chicken in an even manner.

Do not that you also fry the chicken in oil. Do not make slits if you plan to do so. The fried chicken will taste superior to the baked one. But the baked version will trump it in terms of calories.

 

Cabbage Poriyal

Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.

A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.

Garnish with grated coconut.

Eat as an accompaniment to rice and lentils or as a standalone salad.

Mixed Veggies​


Marinate cut brinjals in olive oil and special seasoning. Special seasoning is just some ground up spices like dry red chilli, coriander seeds, fennel seeds, cumin and salt.

Heat butter in a thick pan, toss in paneer and let it brown a little. Add chopped up cauliflower and broccoli. Cook on high heat. Stirring will protect it and high heat will prevent a mushy mess. Season with thyme and salt. Remove.


In the same pan now fry the brinjals till they are tender.

Serve with a dash of mayonnaise.

Ponnangani Keerai with Paneer

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I love Ponnangani Keerai because its so easy to clean and pluck the leaves out of the stems.

Read more about this beneficial vegetable from Wiki

As its flowers look like the eyes of a fish, Alternanthera sessilis is called Matsyakshi, fisheyed. Other Indian names of this plant are Koypa in Marathi, Honganne ಹೊನಗೊನ್ನೆ ಸೊಪ್ಪು in Kannada, Ponnaganti koora పొన్నగంటి కూర in Telugu, Ponnanganni Keeraiபொன்னாங்கண்ணி கீரை in Tamil peānnaṅṅāṇi പൊന്നങ്ങാണി in Malayalam.

For preparing this dish use a slightly larger kadai. Fry paneer in ghee and them move it to a corner. Wait for a minute or two for the oil to again settle in the middle of the kadai. Now add carrots and onions. Slightly fry them and then add all the greens. Cook covered for about 10 mins on low heat. Mix everything and season with salt and pepper.

Serve hot or cold. This is a very healthy dish especially for digestion and your eyes.

Butter Chicken

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Marinate chicken preferably boneless breast pieces in Kashmiri Red Chilly, Turmeric, Salt and lemon juice. You can let it sit for an hour over simply freeze it and let it thaw over an hour when you plan to cook it.

Heat ghee or butter in a heavy pan and add the chicken pieces. Cook covered on high heat for about 10 minutes. Remove the still partially raw chicken and keep aside. Its important that you don’t fully cook the chicken. If its cooked now, it will overcook later when you add it to the gravy. If chicken is overcooked there is only one thing you can do with it. You ask what….lets chew on that.

Now in the left over oil and masala add some more butter, some cardamom, cloves and a stick of cinnamon.  Fry 3 chopped onions till they are almost browned and are at perfect sweetness.

Now add 200 grams of tomato puree. NOT KETCHUP. Do not add any product containing sugar or honey like the restaurants do. That is simply cheating your senses and destroying the simple sweetness of well done onions. Cook covered for some 6-7 minutes on medium flame. Add the chicken and also add about 100 ml of either fresh cream or milk. Fresh cream is better but milk will do as well.

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Combine and check for salt. You may need to add a little. Serve hot with rotis.

Chicken with Greens

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Chop and wash some tender spinach leaves. Do not use large leaves for this recipe.

Heat a thick pan and put in some chopped capsicum and slightly char them. Remove and keep aside.

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Heat coconut oil and saute some garlic and green chilies in it. Add chicken, season with salt and then cook covered for about 5-6 mins at high heat. Covered to protect your stove from oil splatter. Open and add the spinach. Cook covered at low heat for 15 mins. This is enough time to cook the chicken. Add the capsicum and cook at high heat to dry it up.

A simple and super healthy lunch box, which is low in carbs and high in protein.

Potato and Kheema Cutlets

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Boil and mash about 750 gms of Potatoes. Season with salt and pepper. Add 3 chopped green chilies and lots of coriander. Add soaked and squeezed out 2 slices of white bread and 2 tablespoons of corn flour. Knead it into a soft and well mixed ball.

In another pan prepare mutton kheema. To do this first heat oil, saute some onions till translucent. Add ginger garlic paste and fry till raw smell is gone. Add minced meat and cook till its color changes to white. Add salt, chilly powder, turmeric powder and cumin powder. Add about a 50 ml of water and pressure cook for 3 whistles on high. Open and dry it up. Ad dry as you can.

Make a flat disc of the potato dough and keep kheema in the center. Cover with another disc and seal it well. Chill it for about 10 mins in the fridge.

 

Heat oil and shallow fry on medium heat.

Serve with anything. It goes well with everything.