Learn to cook food that’s new and the kind that you’ll want to savor. Don’t sweat and just follow our lead. Take a look at 3 heart-stoppingly delicious recipes.
Low-Fat Dahi Chicken Recipe
A low-fat Indian chicken curry recipe with yogurt as its base. This dish is high in proteins, and low in carbohydrates.
Recipe Servings: 4
Prep Time:
Cook Time: 01 Hour
Total Cook Time: 01 Hour
Difficulty Level: Easy
Ingredients Of Low Fat Dahi Chicken
1/2 kg boneless chicken (cut as you like it)
2 1/2 cups yogurt
1 tsp cumin / zeera powder
1 tsp garlic paste
1/2 tsp red chilli (rang) powder
A little less than 1/4 tsp turmeric/haldi
1/4 tsp garam masala
Few slit green chillies
2 onions, chopped
1 tomato, chopped
Coriander leaves to garnish
2 tsp oil
1 tsp salt
How to Make Low Fat Dahi Chicken
1.Take the yogurt and mix in the cumin powder, garlic paste, garam masala, haldi and red chilli powder. Mix with hands. Put chicken into this and add slit chillies. Keep aside for 30 minutes.
2.Now heat 2 tsp oil in pan and add onions. Cook till translucent and soft.
3.Add the tomatoes. Cook for a minute and add all the chicken and marinade.
4.Keep cooking till gravy reaches the consistency you like. Of you like it more dry, cook a little bit more till yogurt curdles around chicken. Check for salt.
5.Garnish with coriander leaves and enjoy. This can be eaten with rice if the gravy is more and with Indian bread (roti/naan) if you dry it up.
Black Channa and Coconut Stew Recipe
A light and hearty stew with the goodness of black channas and veggies like eggplants, bottle gourd, zucchini cooked in the coconut milk.
Prep Time: 05 Minutes
Cook Time: 45 Minutes
Total Cook Time: 50 Minutes
Difficulty Level: Medium
Ingredients Of Black Channa And Coconut Stew
1/2 medium sized chopped onion
1/2 inch ginger, minced
2-3 cloves of garlic
1/2 a stalk of lemongrass
A few lime leaves
2 green chilies, slit into 2 lengthwise
2 eggplant, diced
60 gm zucchini, diced
60 gm bottle gourd, diced
90 gm black channa, cooked
60 ml cooking liquor of the beans
100 ml coconut milk
2 Tbsp harissa paste
A few basil leaves
A small bunch of coriander
A small bunch of parsley
Salt and pepper to taste
Red or yellow chilies for the garnish
How to Make Black Channa and Coconut Stew
1.Wash and soak the beans. Drain, refresh the water and cook with a little salt until cooked but not mushy. Alternatively, you can even pressure cook them for 12 minutes. Reserve most of the cooking liquor for later.
2.Wash, pat dry and dice the zucchini, bottle gourd, and eggplant into a bowl of chilled salted water.
3.Pound the green chilies, ginger, garlic, lime leaves, lemon grass and a pinch of salt to a paste in a mortar and pestle or a food processor.
4.In a casserole or heavy-bottomed dish, heat up some oil and fry the onions. Drain the diced veggies and sweat them along with the onions.
5.Add the cooked black channa, the pounded paste and saute for 5 minutes.
6.Throw in 2 tablespoons of the harissa paste and cook for 5 minutes.
7.Add the liquor of the beans.
8.Add some salt and pepper and ladle in the coconut milk.
9.Cook the veggies are cooked, just done.
10.Garnish with the spring of fresh coriander leaves and maybe sliced fresh red or yellow chilies if available.
READ ALSO: Healthy and delicious bread recipe to try
Urlai Roast Recipe
Boiled baby potatoes tossed in Chettinad masala, onions, and tomatoes. Served with rice or appams.
Recipe Servings: 4
Prep Time: 05 Minutes
Cook Time: 25 Minutes
Total Cook Time: 30 Minutes
Difficulty Level: Easy
Ingredients Of Urlai Roast
Chettinadu masala:
1 grated coconut
10 gm whole red chilies
15 gm coriander seeds
15 gm ginger
15 gm garlic
5 gm cinnamon
5 gm cardamoms
5 gm cloves
3 gm kalpasi bark
3 gm star anise seeds
5 gm black peppercorns
3 gm curry leaves
2 gm turmeric powder
Urlai roast:
1/2 kg boiled small potatoes
1 tsp Chettinad masala
2 Tbsp oil
4 chopped onions
3 chopped tomatoes
1/2 tsp ginger garlic paste
3 slit green chilies
5-6 curry leaves
1/4 tsp turmeric powder
2 tsp red chili powder
4 tsp coriander powder
1/2 cup of water
Coriander leaves
How to Make Urlai Roast
1.Keep boiled and peeled potatoes aside.
For the Chettinad masala:
1.Gently shallow roast coconut, whole red chilies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black peppercorns, curry leaves and turmeric powder.
2.Grind the shallow roasted spices to a fine paste.
3.The Chettinadu masala is ready.
For the main preparation:
1.Heat oil in a pan. Add onions in the pan and saute them till translucent.
2.Now add tomatoes, ginger garlic paste, green chilies, and curry leaves, turmeric powder, red chilies, coriander powder, and salt.
3.Pour water and cook the paste until it turns thick.
4.Then add the boiled potatoes and the Chettinad masala.
5.Cook for 3-4 minutes till it becomes dry.
6.Urlai Roast is ready.
7.Garnish with coriander leaves.
8.Serve hot with rice or appams.
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