aromatics, I used onions, garlic, chilly and so on.
a healthy fat, everyone must use ghee.
some spices like cumin, fennel etc.
Soak the lentils in water. Yellow mung beans need just 20-30 minutes to soften up. Mix together the lentil, chopped bottle gourd, beetroot with salt. Pressure cook for one just one whistle.
Heat ghee, sauté the spices like cumin, fennel, mustard seeds. When they crackle, add in chopped onion, green chilly and garlic. When the raw smell is gone, get the heat high and when its sizzling up, add the pressure cooked vegetables. Be careful when doing this.
Add in some chopped coriander to brighten up the dish.
Enjoy with rice, roti or appams like I have served in the picture above.
The key ingredients are equal parts of ragi (Finger Millet) and jowar (sorghum). To these flours add in chopped onion, chopped green chilies, chopped fresh coriander, cumin seeds, turmeric powder and salt.
Blend in hot water using a spatula till a soft dough is formed. Let it rest for at least 15 minutes.
Make a small ball and put some flour in one of your palms. Then put the ball into that palm and put flour into the now empty palm. This way your palms will have enabled a non-stick mode. Make the ball into a roti by pressing it between your palms. Since these roti’s will be small, you can make load multiple roti’s at a time on your tawa.
Spread ghee on the roti’s to cook them well. Avoiding ghee will make the roti take a far longer time to cook and you lose all the benefits of this amazing fat.
Kaffir Lime has a strong and very distinct flavor. The leaves are also a little thick. You can either cook with them whole and remove before serving or cut them very thin and add into the marinade. I used the latter approach.
Prepared a marinade with thinly sliced kaffir lime leaves, thin strips of ginger, vinegar, garam masala, paprika, turmeric and salt. Checked the balance and then added chicken pieces to it. Let this sit for about 30-40 minutes.
Heated some ghee and tossed in the chicken along with the marinade. Let it sizzle up and then cooked covered for about 15 minutes.
Switched over to high heat and let the collected moisture evaporate.
This is beyond easy. It takes more skill to clean the chicken than making this simple dish.
If you are buying chicken from an online store, then get chicken with skin, cut into biryani size pieces.
Take a bowl and combine together salt, paprika powder, garlic powder. If you are comfortable with the amount of seasoning , simply put these powders on top of the chicken. Drizzle some olive oil. Drop in black pepper corns, chilly flakes…whatever you want except the cat.
In a glass dish, spread out thick slices of onions. Put chicken on top of it. Cover the dish with aluminum foil. Put it into a preheated oven at 200C for about 30 minutes. Remove the foil at the half hour mark and then let it continue cooking for another 20 minutes. Remove the chicken pieces and return the dish with the onions and collected liquids into the oven. Now set the temp to the max that your oven can handle. Only top heat and broil this for about 4 minutes or so. This will reduce the liquids and char the onions a bit.
They trick is to have it dry when it gets into hot oil. Cornflour is the easiest way to do that.
Pat the fish dry. Marinate it in chilly powder and salt for about 10 – 15 minutes. Pat into corn flour and using very dry hands, spread the corn flour all over the fish. Fry in medium heat. If the fish is sticking to the pan, just give it an extra minute or two. Once its crisped up, it will let go of the pan on its own.
I used the same method for both sardines and black pomfret. Both turned out to be super yum.