Non-Veg Thali / Non-Vegetarian Thali - Chicken Roast

For the final of Thali Theme in BM#70 edition is a non -vegetarian Thali.I mostly try to share vegetarian recipes for Blogging Marathon.But this time I wanted to share a non-veg Thali,which has been in my to do list so long.I never got a chance to cook elaborate non-veg meal on week days and couldn't click picture for thali.
Last week I cooked the chicken thali and saved some food for the photo shoot.The thali has

1.Coconut milk rice
2.Kodi kura
3.Egg Fry
4.Chicken Roast
5.Onion Raita
6.White rice
7.Rasam
8.Rava Kesari

Coming to the recipe,its a simple roast can be made with boneless chicken.The highlight of the recipe is,its doesn't need onion and tomato.All you need to do is just marinate the chicken with the spices for 2-3 hours and cook it.

                                                                    

                                                            
                                                 Chicken Roast

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   Basic Information

   Preparation time ~ 20 minutes
   Marination time ~ 2-3 hours

   Cooking time ~ 30-35 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	1 lb
Yogurt/thayir	1 tbs
Red chilly powder/milagai podi	1-1.5 tsp
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/2 tsp
Garam masala powder	1/2 tsp
Black pepper powder/milagu podi	1/2 tsp
Coconut (sliced)	2 tbs(optional)
Curry Leaves/karivepillai	2 sprigs
Fennel seeds/sombu	1/4 tsp
Cashews(halved)	10-12(optional)
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the spice powders,salt,yogurt and ginger garlic paste to the chicken and mix it well.Keep it in the refrigerator for 2-3 hours.

• Heat a pan with oil and crackle the fennel seeds,and fry the cashews till golden.Add the curry leaves and toast it.Now add the marinated chicken and mix it well.

• Keep stirring for 2-3 minutes till the color changes.Now add around a cup of water and cook it covered in a medium flame till the chicken becomes tender.Stir in  between to prevent burning.

• Now most of the water is evaporated and the chicken becomes tender.Mix it well and cook it uncovered if any moisture is left.

• At this add the slit green chilly,coconut bits and black pepper powder.Mix  it well and let it cook for another 2 minutes uncovered.

• Finally sprinkle the coriander leaves and put off the flame.Add the lemon juice and mix it well.

• Serve it with pulao,roti or rice

• Here I used the boneless thigh pieces.
• The amount of green chilies and red chilly powder given is for a medium spice level,can be adjusted as per preference.
• 
  

Enjoy.........................


Check out the Blogging Marathon page for the other marathoners doing BM#70.

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Breakfast Thali / Tiffin Thali

Coming to day 2 of Blogging Marathon themed under thali is a breakfast/tiffin Thali.This tiffin thali can be served for either breakfast or dinner.
We make this type of tiffin thali for special occasions,feast or newly married is invited for feast.
Idly and dosa are commonly made breakfast in our households,so included in this tiffin thali.
Today I am sharing the masala idiyappam recipe.Here I used the freshly homemade idiyappam to make the masala idiappam.The same procedure can be used with store bought rice noodles.Cook the noodle as per the instruction and follow the rest of the procedure.


The thali has
1.Rava kesari
2.Idly
3.Ghee Roast
4.Masala Kuzhi Paniyaram
5.Masala Idiyappam

Accompaniments

1.Coconut Chutney
2.Mint/pudina Chutney
3.Chinna Vengaya Chutney/Shallots Chutney
4.Idly podi/Idly Milagai Podi

                                                                    

                                                            
                                         Breakfast Thali/Tiffin Thali

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   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 20 minutes

   Serves ~ 2

   

  Ingredients

  

Ingredient	Quantity
Idiyappam(crumbled)	1.5 -2 cups
Shallots/chinna vengayam	8-10(finely chopped)
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	1/4 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	a generous pinch
Lemon juice	1 tsp
Salt	1 3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch

  

  Method 

• Crumble the idiyappam and keep it aside.Heat a pan with the  oil and do the tempering with the given ingredients.Add the chopped shallots,green chilly and curry leaves.

• Saute it with a pinch of salt till transparent.Add in the ginger &garlic paste and fry it for a minute.Now add in the chopped tomato and cook it until mushy.At this stage add in all the spice powders,salt.

• Give it a mix and sprinkle some water and cook it for couple of minutes.Add the crumbled idiyappam to the mixture and mix it gently till everything blends well.Keep it in a flame for a minute.Add the chopped coriander leaves and lemon juice,put off the flame.Mix it well.

• Serve it warm

• Fresh or frozen green peas can also be added for extra taste.Just MW it for 3-4 minutes and add it along with tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.

Enjoy......................

Check out the Blogging Marathon page for the other marathoners doing BM#70.

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Simple Everyday South Indian Thali

After,couple of weeks break,I am starting the blogging with Blogging Marathon 70th edition.For this week I choose the Thali as theme and sharing a simple everyday Tamilnadu style Thali.For this theme I wanted to share some other state Thali.But due to lot of personal work and my laptop issues,finally ended up in making a typical home style food.
Most of the recipes made for this thali were shared already but the beetroot poriyal is a pending post.So sharing the recipe and also used the beet greens and made kootu out of it.Will share the kootu recipe later.
The Thali consists of

White rice
Ennai Kathirikkai Kulambhu
Rasam
Vellarikkai(cucumber) Thayir pachadi/raita
Beet leaves Kootu
Beetroot Poriyal
Paruppu Thogayal
Curd
Arisi Vathal/Vadam aka Ilai Vadam

Coming to the recipe,here I used roasted peanuts in the poriyal to give extra crunch.Instead of peanuts,boiled peas or channa dhal can be used.

                                                                      

                                                            

                                                                                              Beetroot Poriyal 

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   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 12-15 minutes

   Serves ~ 3(generously)

  Ingredients

  

Ingredient	Quantity
Beetroot(finely chopped)	1.5 cups
Onion(finely chopped)	1 (small size)
Green chilly/pachamilagai	2(slit lengthy)
Red chilly powder/milagai podi	1/8 tsp
Coconut(grated)	2-3 tbs
Peanuts(roasted)	2-3 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Wash the beetroot in the water for 3-4 times in cold water to remove the soil particles.Peel the skin and chop it finely.

• Take the chopped beetroot in a pressure pan and add a pinch of salt and 2 tbs of water.Pressure cook it for a whistle.

• Meanwhile heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add the peanuts and roast it for a minute.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the cooked beetroot,red chilly powder and salt.

• Give it a mix and keep it a low flame for 2 minutes to become dry.Add the grated coconut and mix it well.Put off the flame.

• Serve it along with rice and kulambhu.

Enjoy...............................

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