Most cultures across the world consume chicken mainly because our ancestors domesticated them and, therefore, it was easy to attain their meat. Some finds in Israel even hinted that chickens might have been consumed as early as 400 BCE. Each culture has its own manner of cooking and garnishing the bird. Here, we bring to you a tried and tested south Indian dish, the Chicken ghee roast, that is generally spicy; but, as you will see in the video, we have restricted the seasoning so that everyone can enjoy it.
Chicken ghee roast originated in a small south Indian town named Kundapur. What started out in a small-town kitchen now has strongholds across the country. The authentic dish is dark red, tangy, fragrant and very spicy. Now, what is an Indian dish without the country’s trademark spices? Chicken Ghee Roast is no different. Its popularity is such that in India you get a spice called Kundapur masala which is used only to make this dish. Most restaurants in south India that offer non-vegetarian food would definitely have ghee roast chicken on their menus.
Now, it’s time to show us your culinary skills! Watch the video, try to realize the recipe and let us know if you like it. When you read the recipe, you might feel overwhelmed or intimidated by the number of spices required. But like every Indian dish we have mentioned before, the recipe can be altered according to individual taste and preference. Also, if you love Indian cuisine, or you want to try different dishes, you should check our other recipes, the “Dal Tadka” video recipe, and its recipe or if you want some Chinese dishes, check the “Traditional Chinese dishes” post.
Go to check the video on our YouTube channel, and put a like on it! Let us know in the comments below about what your most favorite chicken dish is.
Gorgeous summer strawberry spinach salad topped with avocado, raspberry, sweet gorgonzola, pecans and drizzled with a flavorful strawberry balsamic vinaigrette. This is the best red berries salad recipe! Why? Because it’s a perfect combination between colors and textures. The crunchy of the nut, the juicy of the strawberry and raspberry, and the fresh flavors of the spinach. Ohh…I love the way all the red berries pair together. And do not forget that it is healthy too.
Perfect as a single dish alone, especially in summer or as a side dish for a meat dish, a grilled chicken or a burger, in the winter. Well… I see her even next to a beautiful salmon!
This balsamic dressing is my standard, go-to-all-the-time salad dressings. To make the salad even better, I had strawberry jam to the vinaigrette, which goes very well together. I put a little Italian touch to this salad with the sweet gorgonzola because it’s a bit mellower than the normal one, and doesn’t dominate the flavor of the salad, instead of letting all of the other flavors shine through.
Some tips to make perfect red berries salad
If strawberries aren’t available, try blueberries, peaches, or blackberries. They’ll all be delicious. Also, firmer avocados are best in this salad because they’ll keep their shape. And feel free to replace pecans with pistachios or fresh white almonds. I would prefer toasted almonds in the winter season since they grow up after September, so in the early summer you can just pick up from the tree the white fresh almonds, which make this salad even fresher. As I always say, the recipe is only a base with main ingredients and secondary ingredients. Secondary ingredients can be switched with other ingredients if they still pair with the main ones.
Now it’s your turn. Make the salad, the original recipe or your own DIY, and let us know with a comment below. I hope you enjoy this fresh salad, and if you wish, check our latest recipe “Avocado salad“.
Red berries, gorgonzola and Avocado salad
Yield: 4 people
Prep Time: 8 minutes
Total Time: 8 minutes
For the salad
2 medium diced avocados
10 oz baby spinach
1/3 cup pecans, roughly chopped and toasted
10 oz fresh strawberries, sliced (about 2 cups)
1 pint fresh raspberries (about 1 1/2 cups)
4.5 oz gorgonzola cheese
For the balsamic strawberry vinaigrette:
4 tablespoon strawberry juice
1 ½ tablespoon balsamic vinegar or 3 of white vinegar
4 tablespoons olive oil
½ garlic clove, minced
½ teaspoon dijon mustard
salt and pepper, to taste
For the dressing
In a small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt and pepper, if necessary.
For the salad
In a large salad bowl, mix together avocados, spinach, pecans, strawberries, raspberries, and gorgonzola cheese.
Plate and top with dressing.
If strawberries aren’t available, try blueberries, peaches, or blackberries. They’ll all be delicious. Also, firmer avocados are best in this salad because they’ll keep their shape. And feel free to replace pecans with pistachios or fresh white almonds. I would prefer toasted almonds in the winter season since they grow up after September, so in the early summer you can just pick up from the tree the white fresh almonds, which make this salad even fresher.
This information is based on the specific brands, ingredients, and measurements used by the author of the recipe and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home.
Today Arathi will show us how to make a perfect homemade Dal Tadka, which ingredients to use and which not to use. We also have a video recipe to watch on our Youtube channel and our post “MFIAC Ep4 – A culinary trip to India“. And do not forget to watch our new mini-series “My Friend is a Cook”. Check it out the episode 1 and episode 2 about traditional Chinese food!
Recipe Dal Tadka
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
For the "Dal":
1 Cup of Lentils (Any kind)
2 Cups of Water
1 big onion, chopped
1 big tomato, chopped
3 - 4 cm peeled ginger, and crushed
2 medium garlic cloves, crushed
1 teaspoon Red chili powder or Paprika
½ teaspoon Turmeric powder, or adjust to taste
1 teaspoon Garam masala, or adjust to taste
1½ teaspoon Salt, or adjust to taste
1 teaspoon Cumin seeds
½ teaspoon Coriander powder
For the "Tadka":
3 teaspoons ghee (or normal butter)
2 dried red chilies (optional)
1/4 teaspoon Kashmiri red chili powder or Paprika
Making the Dal
Rinse the lentils and soak it for 20 mins.
Boil the lentils in 2 cups of water till they become squishy. Now you should have watery lentils.
Once the lentils are boiled, take a pan and add some cooking oil. To the cooking oil, add some cumin seeds and wait for it to heat up.
Add onions and sauté until onions are golden brown.
To this mixture, add the chopped tomatoes and sauté till the tomatoes are squished.
Add ginger, garlic and half a teaspoon each of paprika, coriander powder, turmeric powder, and salt to taste.
Mix everything well and add the boiled lentils. Add more water if the mix is too thick.
Let it boil for 10 mins on simmer and, voila, your Dal Tadka is ready!
For the Tadka
In a small pan, add ghee or butter to melt.
Then add cumin seeds and Kashmiri red chili powder. Let them splutter. Pour the Tadka inside the Dal.
Garnish with fresh coriander.
For a Vegan recipe, you can use Olive oil or Veg butter instead of normal butter.