Chicken Ghee Roast

Chicken Ghee Roast 

Chicken ghee bhuna is chicken roasted with clarified butter. This preparation of chicken is very tasty, full of flavors of spices like cardamom, clove, cinnamon and of nuts cashew, almonds. I have used chicken legs ( the person for whom I made loves chicken legs) but the choice of chicken pieces is left to individual only it should be with bones. 

Nutritional value  (Approx. Values) :

Energy : 600 calories (from fat of chicken) 

Trimmed and fat removed 440gm) 

Fat: 42 gm

Cholesterol : 250 mg (untrimmed chicken, trimmed and fat removed 130 mg.) 

Carbs : 3gm 

Proteins : 80 gm

Sugars : 0

Sodium : 1150 gm

Potassium : 665 gm

Dietary Fibers : 15 gm

Rich in 

Iron, Calcium Zinc, Phosphorus, Manganese, Copper Selenium 

Vtamins : A, B6, B12, E, Thiamin, Riboflavin, 

Micronutrients :

Preparation Time : 30 minutes 

Marination Time : 3 to 4 hours 

Cooking Time : 1 hour 

Servings : 2 Medium servings 

Ingredients Required For Making Chicken Ghee Roast :

• Chicken Pieces : 500 gm  (I took leg pieces) 
• Onion: 25 gm (1 medium size) 
• Garlic : 3 to 4 cloves 
• Ginger : 2 to 3 cm piece 
• Cashew : 6 
• Almonds : 6
• Raisins : 8 - 10
• Ghee (Clarified butter) : 30 ml melted / 5 teaspoon solid) 
• Cumin seeds : 1 teaspoon 
• Green Cardamom : 2
• Cloves : 3 
• Cinnamon : 2 cm piece 
• Red chili powder : 1 Teaspoon (optional) 
• Salt : 1/2 Teaspoon ( or as per taste) 

For Marinade :

• Thick curd : 2 Table spoons 
• Ginger- Garlic paste : 2 teaspoons 
• Turmeric : 1/4 Teaspoon 
• Kashmiri red chili powder :1 Teaspoon 
• Red chili powder : 1Teaspoon (optional) 
• Salt 1/2 Teaspoon 
• Nutmeg powder :1/4 Teaspoon (I grate nutmeg) 

Marination :

• Mix all dry ingredients of marinade with curd and whisk nicely to mix and remove all lumps from curd. Marinade is ready. 
• Remove all skin, fat from chicken pieces. Now chicken is dressed and ready for marination 
• Poke chicken pieces with fork and apply the marinade to the chicken pieces. Make sure all sides are covered in marinade. 
• Cover and leave it in fridge for at least 4 hrs. I leave it in fridge for 8 to 10 hrs. The spices of marinade enter the chicken flesh nicely.

Marinated Chicken

• Soak cashew, Almonds and raisins in water for 30 minutes. When Almonds are soaked properly remove the skin from them and make fine paste of soaked almonds, cashew and raisins. Keep aside for further use. 

Cashew-Almond - Raisin paste 

• Peel and chop onion to small pieces. 
• Cut tomato to small pieces. 
• Remove skin from ginger, peel garlic and chop roughly. 
• Crush cardamom, cinnamon, cloves in a pestle mortar. 
• In a thick bottom cooking pan take 2ml. Ghee and heat it on high heat. To the hot ghee onions and lower the heat. Cook with occasionally stirring till onions start getting light brown color. 
• Immediately add crushed garlic and ginger. Cook for a minute or so on low heat. The raw smell of ginger garlic will disappear. 
• Add tomatoes and cook on low heat till tomato becomes soft and mushy. 
• Let it cool. Once cooked make paste of the cooked mixture. Keep it aside for further use. 

Onion-Tomato paste 

• In a thick wok /cooking pan take ghee and heat it (do not bring it to smoking point).
• To the hot ghee add 
• Cumin seeds 
• Crushed spices mixture
• Cook for 30 seconds on low heat. 
• Put marinated chicken to the ghee and spices mixture. Do not add the liquid marinade left after taking out chicken. Keep it aside for further use. 

Left over marinade 

• Roast the chicken in ghee on medium heat. After 2 minutes of cooking turn over the pieces so that the spices and Ghee gets coated on both sides.
• Roast on medium heat for 5 minutes on medium heat with occasional turning over. The marinade on chicken pieces will dry up. 
• Pour half of the left over marinade on one side of the chicken pieces, turn them over and pour rest of the left over marinade on the chicken. Roast on low heat for 8 to 10 minutes on with occasional turning over to make sure all sides are cooked evenly. The chicken pieces will start getting golden brown color. 

Marinade poured over chicken 

Nicely roasted after pouring marinade 

• Add onion tomato paste and 1/2 teaspoon salt, roast on low heat with turning it over two three times for 5 minutes. The moisture will evaporate, chicken will be coated with  spices nicely. 
• Check for salt and spiciness. Add according to your requirements. 

Salt, onion tomato paste added 

• Add cashew almond paste and roast with turning chicken over nicely for 5 minutes on medium heat. Chicken ghee roast is ready to be enjoyed with hot chapati /parantha. 

Chew-Almond - Raisin paste added 

Chicken Ghee Roast 

• Garnish with fresh coriander leaves. Serve hot "Chicken Ghee Roast" with Roti /Parantha or any type of bread. 

Chicken Ghee Roast 

Tips :

• Chicken pieces should not be too small. 
• If leg pieces are taken the cooking pan should be big enough for them to sit on ghee properly. 

• I took leg pieces because it was someone who loves leg pieces. Chicken curry cut is recommended mostly. 
• Roasting should be done on medium heat, it will make sure that all flavor of all spices seep into the chicken pieces and chicken is cooked evenly to perfection. 

Suggested Variations :

• Along with cashew-almond paste few pieces of Capsicum, few shallots can be added. They add some crunch and texture to the Chicken Ghee Roast "
• Always check chili powder for hotness before adding. Adjust accordingly. 

कमल - ककड़ी की सब्ज़ी /Kaml kakdi ki sabzi (Vegetable of Lotus-Stem)

Kamal-kakdi sabzi without gravy 

Kamal-kakdi (Lotus root) sabzi with gravy 

Stems of Lotus are called Lotus cucumber/Bhasinde/(भसिंड़े)/Kamal kakdi (कमल ककड़ी) /kamal kakkari (कमलकक्कारी) in India. It's botanical name is Nelumbo Nucifera. Lotus roots are rich source of B6, Niacin, Riboflavin, Iron, Calcium and micronutrients like Zinc, Copper. Lotus roots can be stir fried, made to crisp chips or savory (with or without gravy) is made which is usually paired with roti or parantha (Indian flat bread). 

Dhaniya powder : Coriander seeds powder 

Kamal-kakdi : Lotus roots 

Amchur : Dry raw mango powder. 

Preparation Time : 15 Minutes 

Cooking Time : 40 - 45 Minutes

Serving : 4 Large Servings 

Nutritional Value of vegetable made from 500 gm of Kamal-kakdi (Lotus roots) :

Energy 450 calories 

Carbs 95 gm

Fats 8 gm 

Cholesterol 0 gm

Sugars 0gm

Sodium 510 mg

Potassium 2500 mg 

Proteins 15 gm

Dietary Fibers 30.0 gm 

Vutamins: Rich in Vitamin C, B6, Riboflavin, Niacin 

Minerals: Rich source of Iron, Magnesium, Calcium, Phosphorus, Copper and Zinc 

Ingredients for Making Kamal-kakdi Sabzi :

• Kamal-kakdi : 500gm
• Potato: 1Medium size (80 - 100gm)(optional) 
• Tomato : 150 gm (2 Medium size) 
• Cumin seeds: 1Teadpoon 
• Green Chili : 1
• Salt : 1Teadpoon or to taste 
• Dhaniya powder : 2Teadpoons 
• Turmric Powder :1/2 Teaspoon 
• Kashmiri Red Chili Powder : 1Teadpoon (for giving favor and red color to sabzi) 
• Red Chili Powder 1/2 Teaspoon (or to taste) 
• Garam Masala: 1/4 Teaspoon 

• Cooking Oil : 10 ml. (I use mustard oil) 

Directions For Making Kamal-kakdi Sabzi :

• Chop off the lower part so as to have an open end from both sides. 
• Wash under flowing water two three times to make sure no dirt particles are stuck inside. Dip in slat water for 10-15 minutes. Drain and wash the Lotus roots again in fresh water. 
• Break the Lotus roots to 5-6 inches pieces.
• Place them in pressure cooker and add enough water so that the water level is an inch above the Lotus root pieces. Add one teaspoon of salt. Put the lid of cooker and place the it on high heat till pressure is formed, reduce the heat and cook on low heat for 10 minutes (till cooker gives two whistles). 
• If you are using instant cooker then set it for potato boiling settings. If you are boiling in open pan then it will take 30 minutes minimum to boil to become soft. 
• The final boiled roots should be just soft not mushy. 
• Let the boiled roots cool. Peel  the outer layer of boiled roots. Keep aside the peeled roots. Throw away the peels. 

Boiled Kamal-kakdi 

Boiled and peeled kamal-kakdi 

Peels to be thrown 

• Peel potato and cut them to 2 inches  pieces. 
• Cut green chilies to pieces of your liking. 
• Chop tomatoes and grind them to paste. 
• Cut the peeled roots to 2-3mm.pieces. While cutting the boiled roots thin fibers will come out keep wrapping them on your finger. They make the vegetable unpalatable. 

Kamal-kakdi pieces and fiber wrapped around finger during cutting kamal-kakdi 

• In a thick bottom wok take oil and heat. 
• Add 

1. Cumin seeds 
2. Green chili pieces 

• Once the seeds have sputtered add potato pieces and cook on low flame till golden brown. 

• Add Lotus root pieces and cook on low heat with stirring for about 4-5 minutes. The root pieces will start gaining golden hew. 

• Add 

1. Salt 
2. Coriander powder 
3. Turmeric powder 
4. Kashmiri chili powder 
5. Red chili powder 

• Mix thoroughly. 
• Cover and cook for 2-3 minutes with stirring in between. 

Spices added to semi cooked ingredients 

• Add tomato paste and mix. Cover and cook for 10 - 15 minutes with stirring in between. 
• Sprinkle 10 ml.water once or twice as per requirement so that the ingredients do not get burnt while cooking. Just Sprinkle water do not pour. 
• Add garam masala, mix and cover. Cook for 2 minutes. 

• Sabzi without gravy is ready. Serve it hot with roti or parantha. 

Kamal-kakdi sabzi without gravy 

• For making sabzi withy gravy add 200 mlwater,1 teaspoon dhaniya powder, adjust salt and spices according to your taste and let it come to boil. Cook for another 2 to 3 minutes on low heat. Kamal-kakdi sabzi with gravy is ready to eat. 

Water and spices added for making gravy 

Sabzi with gravy 

Kamal-kakdi(Lotus roots) sabzi with gravy 

• Serve with roti /parantha. 

Tips:

• Washing should be done thoroughly to ensure removal of every speck of dirt from the canals of roots. 
• Boil till Al-Dante, because further cooking of Kamal-kakdi pieces will take place with spices. 
• Remove the threads like fine fibers these are not dietary fibers, they make food unpalatable. 
• Always check the hotness of chili before adding and adjust the amount according to taste and heat of chili. 

Suggested Variations:

• For sabzi of kamal-kakdi without gravy either tomato or amchur powder can be added. To make with amchur powder when sabzi is cooked with spices instead of tomato paste add 1 teaspoon of amchur powder (dry raw mango powder). Mix nicely, Sprinkle 10 - 15 ml water and cover. Cook on low heat for 2 - 3 minutes. Kamal-kakdi sabzi without gravy is ready. 

Dry Sabzi with amchur 

Sponge gourd Red lentil Sabzi (घीया तुरई - मसूर दाल सब्जी)

Sponge gourd in Red lentil(घीया तुरई - मसूर दाल) 

Sponge gourd is rich source of dietary fibers, vitamins and minerals. 94% weight of sponge gourd is because of the water content in which all Micronutrients are present in soluble form. When it is combined with Red lentil (लाल मसूर दाल), the nutritional value of sabzi increases along with the taste. So give this recipe a try for change in taste and it's nutrition. 

Preparation Time : 15 minutes

Cooking Time : 20 minutes 

Servings : 4 Medium serves 

 

Nutritional value of sabzi made from 500 gm Sponge Gourd :

Energy 100cal 

Carbs 22 gm

Proteins 10.0gm

Cholesterol

Sugars 0.4gm

Sodium 5.4 mg

Potassium 773.8mg 

Dietary Fibers 17.0 gm

Extremely rich in Calcium, Magnesium, Phosphorus, 

Rich in Iron, Manganese, Copper, Zinc and vitamins B group, K and C 

Ingredients Required For Making Sponge Gourd - Red Lentil Sabzi (घीया तुरई मसूर दाल सब्ज़ी) :

Sponge Gourd (घीया तुरई) : 500 gm. 

Red Lentil (लाल मसूर दाल) : 25 gm (2.5 Tablespoons) 

Potato : 1Small ( optional) 

Tomato : 100 gm (2medium sized) 

Ginger grated : 1 Tea spoon 

Green Chili : 1

Fresh Coriander : 2-3 Sprigs 

Some ingredients for sabzi 

• Cumin seeds : 1teaspoon 
• Mustard seeds: 1/2 Teaspoon 
• Ghee /cooking oil : 10 ml. 
• Turmeric : 1/2 Teaspoon 
• Salt :1/2Teaspoon or to taste 
• Kashmiri Red Chili Powder : 2Teaspoons 

Direction For Making Sponge Gourd Red Lentil Sabzi :

• Wash and soak Red lentil in water for 30 minutes. 
• Peel and chop sponge gourd (तुरई). 

Peeked soft fresh sponge gourd 

Peel and cut potato to small pieces. 

Slit green chili and remove the seeds. 

Chop Coriander sprigs. 

Chopped Veggies

• Chop tomato or make its paste. I prefer paste. 
• In thick bottom cooking pan/wok heat ghee/oil. Once the oil is hot enough add :

1. Cumin seeds 
2. Mustard seeds 
3. Once seeds start spluttering add green chili and grated ginger. 
4. Cook for 30 seconds. 

Spices cooking in ghee 

• Add potato pieces and cook for 2-3 minutes with continuous stirring. 

Potato pieces cooking with spices 

• Drain the soaked daal. Keep the water aside and add the soaked daal to contents in wok. 

Soaked Red lentil added 

• Cook for 3-4 minutes with continuous stirring. They daal will change color to pale yellow and potato pieces will be almost cooked. 

After 3minutes of cooking 

• Add sponge gourd pieces. Mix nicely. 

Sponge gourd added and mixed 

• Add 

1. Tomato paste /pieces
2. Chopped Coriander 
3. Turmeric 
4. Salt 
5. Kashmiri red chili powder 

All ingredients added 

• Mix nicely and cover the wok/pan. 

Ready to be covered and cooked on low heat 

• Bring the heat to low and cook with stirring every now and then. 
• Since sponge gourd is made up of 94 %water thus it will start releasing water. After two to three minutes it will be observed that the content in wok are submerged in liquid. Fresh sponge gourd releases lots of water. 

After 5 minutes of cooking 

Keep cooking with cover on the cooking container.If required add 15 to 20 ml water kept aside after drawing daal. 

After 10 minutes of cooking 

• It will take almost another 10 to 15minutes for the Daal to get cooked and dissolve completely in the liquid to make thick paste like gravy with sponge gourd pieces in it.

Sponge gourd-Red lentil Sabzi 

Sponge gourd-Red lentil Sabzi (घीया तुरई - मसूर दाल सब्जी) 

• Serve hot Sponge Gourd - Red Lentil Sabzi with roti /parantha. 

Tips : 

• Always use fresh, thinner, firm Sponge gourd. 
• Cook on low flame. 
• Add water as and when required in small proportions. 
• Check green chili before use for it's hotness. 

Suggested Variations :

• Once sabzi is cooked add 2 teaspoons of hot ghee (clarified butter), it enhances the taste of sabzi. 
• Use broken red chili pieces instead of green chili. 
• Add 1teaspoon garam masala for extra flavor and spiciness. 
• Kadi patta (Curry leaves) can be added to oil along with ginger and green chili while preparing tadka (tempering). 

Chaulai ki sabzi / चौलाई की सब्जी ( Green Amaranthas vegetable)

Green Amaranth is a leafy vegetable having immense nutritional value. Green Amaranth is grown for its seed which is source high protein. In India the seeds are dry roasted and then used for making laddu, chikki, kheer and halwa. The delicacies made from seeds is usually eaten during fasting days when regular grains, cereals and Pulses are not eaten. The flour of seeds is used to make vegan pancakes and gluten free chapatis. But before harvesting the seeds, when the shoots and leaves are tender they are plucked for making delicious vegetable which in uttarakhand is normally eaten with Daal-chawal and in Maharashtra with jowar /bajra roti. 

Preparation Time : 30 minutes

Cooking Time: 10 minutes 

Servings : 3-4 medium servings

Nutritional value of sabzi made from 200gm.(1medium size bunch approx):

Energy : 70cal

Carbs : 12gm

Proteins : 6gm

Total fat :2gm

Cholesterol :0.5gm

Dietary Fibers :5.5gm

Vitamins:Folates 

Riboflavin

Niacin

Pyridoxine 

Pantothenic acid 

Thiamine 

Apart from above B group vitamins it is rich source of Vitamins A, C and K 

Minerals:

Sodium :45mg 

Potassium :1240 mg

Copper :320mg

Iron:560 mg

Calcium :500 mg

Apart from these it is rich in Zinc, selinium. 

For more health benifits visit 

https://www.nutrition-and-you.com/amaranth-greens.html

Ingredients Required for Making Green Amaranth Sabzi :

• Green Amaranth: 200 gm(1medium size bunch approx.) 
• Potato: 50 gm(1medium size approx.) 
• Green chilies: 2
• Cumin seeds: 1 Teaspoon 
• Asafoetida :1/4 Teaspoon 
• Turmeric :1/4 Teaspoon 
• Cooking oil:5ml. (approx.1 Tablespoon) 
• Salt: 1 Teaspoon or to taste 

Directions For Making Green Amaranth Sabzi :

• Remove all hard leaves and shoots,and wash thoroughly. 
• Drain all water and chop the stalks and shoots nicely. 
• Peel potato and chop to small pieces. 
• Slit green chilies and remove seeds. 
• In a thick bottom cooking pan take oil and heat. 
• Once the oil is hot add cumin seeds and green chilies. 

Tadka for sabzi 

• Let the seeds splutter. Add asafoetida and stir. 
• Add potato pieces and cook 3 minutes with constant stirring. The potato pieces should be partially cooked thus become soft. 
• Add Chopped Green Amaranth leaves and mix nicely. 

Chopped Amaranth added to pototoes

• Add salt and turmeric powder. Stir and mix nicely. 

Spices added 

• Cover and allow it to cook for 5 minutes on low heat, with occasional stirring. 
• Check if potato pieces are cooked. Once potato pieces are soft switch off the heat and cover the cooking pan. Let it cool. While cooling it will keep slow cooking in the remainder heat. 

Green Amaranth Sabzi 

Serve with Daal-chawal, Millet chapati. 

Tips:

• Make sure the potato pieces are partially cooked before adding Green Amaranth. 
• Do no over cook because over cooking leafy vegetables spoils the color and the taste both. 

Suggested Variations :

• Instead of potato 2 teaspoons of soaked split dehusked green gram can be used. This will further reduce carb content in cooked sabzi and also increase protein content. 

• Along with cumin and chilies finely chopped garlic (1 teaspoon) can be added to hot oil. 
• Finely chopped tomato (5-6 tablespoon) can be added to partially cooked potato pieces and cooked till tomatoes become mushy, then Green Amaranth can be added. 

Green chilies can be replaced with broken red chilies. 

Green Amaranth sabzi with moong dal and garlic