Tuesday, 19 September 2017

Grilled Chicken with Rice and Assorted Veggies

Last weekend I shared the picture of Grilled chicken with rice and assorted veggies in my social media handles. Response from my readers was awesome. Here I am sharing the recipe today so that you all can try it at home. People who do not eat non-veg during this time, can try after navaratri and share the feedback with me.

I got the chicken leg pieces from market and was thinking to prepare fried chicken. Suddenly I remember a platter which we had last year during our visit to USA. We were staying at Milpitas and there was a restaurant named Dishdash with Middle-East delicacies. There we had a platter which had chicken kebabs, saffron rice and sliced fruits ( especially persimmon). I thought of preparing similar platter by tweaking here and there. Instead of chicken kebab my platter had grilled chicken. I replaced saffron rice with basmati rice tossed with butter and instead fruits I kept some grilled colourful vegetables. This grilled chicken with rice and assorted veggies is a complete meal. It has a portion of carbs along with the hint of fat, a portion of protein and lot of minerals and vitamins.

I have used leg pieces however you can use chicken breast piece too. More you marinate the chicken will become more juicy from inside with lot of flavours. I have used the same pan for the grilling of veggies and tossing of rice. The reason behind it is when you cook the chicken its flavour remain in the pan so your veggies and rice become more flavourful.

Grilled Chicken with Rice and Assorted Veggies


Chicken Leg Pieces - 4
Basmati Rice - 11/2 cup
Green Capsicum - cut into blocks, 1/2 cup
Yellow Bell Pepper - cut into blocks, 1/2 cup
Red Bell Pepper - cut into blocks, 1/2 cup
Broccoli - 8 to 10 broccoli florets
Carrot - one big, cut into 2 inch long strips
Butter -  1 tablespoon
Garlic - 5 to 6 cloves, grated
White Vinegar - 3 tablespoon
Salt to taste
Lemon Juice - 2 tablespoon
Oregano - 1 teaspoon
Black Pepper Powder - 2 teaspoon
Olive Oil - 4 to 5 tablespoon


1. Clean the chicken pieces and drain the water properly.
2. Marinate them with lemon juice, vinegar, salt, pepper powder, grated garlic, oregano and 1 tablespoon of oil.
3. Allow to keep the marination for minimum 2 hours. You can marinate and keep them in refrigerator for overnight.
4. In a bowl take one tablespoon vinegar, lemon juice, salt and black pepper powder and mix well.
5.Marinate the veggies with this mixture for 10 minutes.
6. Wash and soak the basmati rice for 20 minutes.
7. Later drain the water and cook the rice.
8. Once the rice is 80% done, drain the water and spread the rice in plates and sprinkle little salt over it.
9. Take a grilled non-stick pan and add 2 tablespoon of oil.
10. Add the chicken pieces and cook them over slow flame. Cover the pan with the lid.
11.After some time (7 mins) turn the pieces and brush little more oil and cook again. Cook the chicken pieces properly until they are done and get the grilling effects from all the sides.

12. Along with the chicken pieces you can also add the veggies in the same grilling pan. Keep an eye on  the vegetables to avoid burning.
13. Turn the vegetables whenever required. Take them out in a plate.
14. Once the chicken and vegetables are grilled, add butter in the pan a and toss the cooked basmati rice.
15. Take a plate and serve the grilled chicken with rice and assorted veggies.

Thursday, 14 September 2017

Whole Wheat Lachha Paratha / Multilayered Indian Flat Bread

Lachha paratha is a classic Indian style paratha. Lachha means multilayered. So this lachha paratha has several layers which makes it flaky and crispy in nature. Layers make a special appearance on the paratha which looks very different and appetizing.

Lachha paratha is mainly prepared using maida or all purpose flour. However, I have replaced maida with atta (whole wheat flour) to incorporate health and nutrition aspect in our meal.

Paratha is part of our Indian meal especially Northern part of India. We mostly prepare paratha with whole wheat flour. Instead of making regular circular parathas we can spend little more time to make our meal exciting occasionally. People prefer frying parathas in ghee, however I have used refined oil keeping in mind the lipid profile of my better half (though he enjoys the paratha frying in ghee :P).

Until I prepared the lachha paratha, I used to think needs lot of skill. But believe me, this is one of the easiest recipe I have ever prepared. I have shared step by step pictures to understand the procedure properly. So what are you waiting for? Go through the pictorial guide and make restaurant style paratha at home...

Whole Wheat Lachha Paratha


Whole wheat flour - 2 cups
Salt to taste
Ghee - 2 to 4 tablespoon

Refined oil - 2 tablespoon for kneading the dough + oil for frying


1. Take whole wheat flour salt and 2 tablespoon oil in a big size bowl and knead a smooth dough by adding required water.
2. Allow to rest the dough for 15 minutes to half an hour.
3. Now divide the dogh in equal size balls. It will give 8 to 10 balls.
4. Heat a skillet on medium heat while you prepare the paratha. 
5. Take a ball and roll a circle  (6 inch diameter) by dusting little flour. Smear little ghee on this rolled out dough. Sprinkle little flour over the ghee.

6. Now start folding the rolled dough from one end and make pleats till the other end.

7. Now take the pleated dough and make roll just like swiss roll.

8. Keep the pleated swiss roll on the kitchen surface and flatten using the palm of your hands. Dust some flour and roll it out into a 4 to 5 inch diameter circle. Layers are visible on the top of the rolled dough. 
9.Place the layered lachha paratha on the preheated skillet and roast both the sides and add oil to fry both the sides till becomes golden brown. 
10. Follow the similar steps for all the balls and serve hot paratha with gravy or pickle or curd. 

Friday, 8 September 2017

Kerala Style Paal Payasam

Kerala Style Paal Payasam  is a famous recipe from the beautiful state Kerala. Until I came to food blogging I didn't know payasam is a popular recipe of every Indian state.The ingredients used in the payasam recipes are similar, slightly here and there. The only difference I observed is the way of preparing the dish. Paal payasam is a famous dish included in Onam Sadya.

When I talk about Onam I remember my lunch with my Malayali colleagues on the day of Onam. I was the only one person odd woman out in that group in that particular day. They were very friendly and decided to take one bong in their group for the Onam Sadya. Memories are really sweet!  This year I prepared paal payasam during Onam but could not post it on time due to my busy schedule. Then I thought sweet recipes can be shared any time, isn't it.

I have prepared Paal payasam in pressure cook method. This is the first time I am preparing any payasam recipe in pressure cook method. I was worried about the outcome but it turned out superb. Normally in this recipe kerala raw rice (unakkalari) is used. I have used Kolam rice. It will take almost one hour time and after that you can put it in the refrigerator and serve chill. You can reduce the time to cook the payasam by doing some advance work. Previous day you can boil and reduce the milk. Cool the milk and keep it in the refrigerator. Next day you can prepare the payasam. Actually, reducing the milk take lot of time. So if you can do that part in advance, it helps to reduce the cooking time next day. If you do not prefer chilled payasam then allow it to cool and later serve it. If you love payasam you can check the following recipes:

Rice Pudding
Nolen Gurer Payesh
Vermicelli Kheer

Kerala Style Paal Payasam


Kolam Rice - 1 cup
Full Fat Milk - 1 liter
Sugar - 2/3 cup
Water - 1/2 cup
Cardamom Powder - 1/2 teaspoon
Ghee - 2 tablespoon
Cashew Nuts - 8 to 10

1. Wash and soak the rice for 10 minutes and later drain the water.
2. Boil milk and reduce the quantity to approx 700 ml and keep aside.
3. Heat 1 tablespoon ghee in a pressure cooker and roast the cashew nuts. Keep them aside.
4. Now heat the remaining ghee and add rice into it. Keep on stirring for 5 to 6 minutes.
5. Slowly add the reduced milk into it and keep on stirring for sometime.
6. When milk starts boiling, close the lid of pressure cooker and allow one or two whistles.
7. Switch off the gas and allow releasing the pressure.
8. After opening the lid, add sugar, water and cardamom powder and mix well.
9. Switch on the gas and allow the payasam to boil for 10 minutes under slow to medium flame.
10. Finally switch off the gas and garnish with roasted cashews.
11. Allow to cool the paal payasam for some time and serve it.