Breakfast is always a hectic time in our homes, not to mention the varied tastes amongst family members! For those who want a quick, hearty breakfast that is not sugary sweet, this Savory Oat Muffins recipe is for you! With flavors similar to upma, but made with heart healthy oats, these muffins are perfect to make ahead and enjoy throughout the week. (more…)
Quick, easy and very healthy! This Sabut Masala Chicken has a very appealing look and a flavor that surpasses all others. The whole spices pop out without being overbearing and overtaking from the main ingredient.
Prep Time: 10 min
Cook Time: 20 min
Serves: 6 (main course) 10 (appetizer)
Ingredients:
Boneless Chicken Thighs – 2 1/2 lbs (1 kg)
Oil – 3 Tbsp
Mustard Seeds – 1 tsp
Sauf (Fennel Seeds) – 1 tsp
Kalonji (Onion Seeds/Nigella) – 1 tsp
Cumin Seeds – 1 tsp
Fenugreek Seeds (Methi) – 1/2 tsp
Dried Pomegranate Seeds – 1 tsp, powdered
Whole Black Peppercorns – 1 tsp, roughly crushed
Dry Red Chili Flakes – 2 tsp or to taste
Curry Leaves – 3 sprigs
Ginger – 2 Tbsp, thinly sliced
Garlic – 6 large cloves, sliced
Green Chilies – 4 to 5 or to taste, slit
Onion – 1 large, sliced
Tomato – 1 large, sliced
Salt – 2 tsp or to taste
Cilantro – few sprigs, chopped for garnishing
Method:
1. Cut and clean Chicken to bite size pieces.
2. Roughly crush Pomegranate Seeds and Whole Black Peppercorns.
3. In a separate bowl, combine Mustard Seeds, Sauf, Kalonji, Cumin Seeds, Fenugreek Seeds and Chilli Flakes. Also add in Pomegranate and Peppercorns.
4. Heat Oil in a large wok or a skillet.
5. In the hot Oil, add in the spices and allow them to pop and crackle.
6. Add in the Curry Leaves, Ginger, Garlic and Green Chillies. Mix.
7. Add in sliced Onions and Salt.
8. Increase the heat to a high and allow Onions cook for 4-5 minutes. Keep stirring.
9. Add sliced Tomatoes and mix to allow the Oil and masala to coat them.
10. Add Chicken and mix well. Add additional Salt if needed.
11. Allow the Chicken to cook for 10-12 minutes. Keep stirring for even cooking.
12. Cut a piece of Chicken to ensure it is cooked all the way.
13. Once cooked, serve hot if being used as an entree or cook further if being served as an appetizer.
14. Garnish with some Cilantro.
On the road trip in Kerala, we stopped at a small cluster of shops and treated our stomachs to some hot banana chips and some yummy authentic chai-a! The awesome display of mastery at making the chips looked so easy and had me try my hand at it and all I can say is “Thank God there is no record of what happened next….”
Enjoy the hot Banana Chips with some chai-a 🙂
Puli Inji is a sweet and sour pickle made with tamarind and ginger. In the southern Indian state of Kerala, it is a delightful part of an Onam or Vishu sadhya meal. Try this pickle (chutney) recipe with rice, as it is traditionally served, or experiment with a piece of toast or as sandwich spread…delicious! (more…)
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