Achari Murgh (Chicken) is a very flavorful delicious dish popular in Northern part of India. Achari is nothing but pickle spices (which is easily available in Indian grocery store). Chicken marinated with achari masala, yogurt and cooked into onion and tomato gravy gives a tangy taste to this recipe. Cooking this dish in mustard oil gives a nice authentic taste to dish however if you don’t want to use mustard oil, you can use other cooking oil. Achari Murgh goes well with jeera rice, plain rice, roti or naan. This is a very easy recipe to prepare.
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Tricolor Multigrain Idli
Idli is one of the most popular breakfast dish in Southern part of India. The recipe is generally made with rice and urad dal. This recipe is made using mutli-grain Idli flour. To celebrating the Independence Day, I have tried to make a Idlis in tri-color using fresh vegetables for colors. This recipe does not require soaking overnight like traditional Idli recipe as it uses instant multi-grain flour. Tricolor multi-grain idli, made with rava, amaranth, oats, quinoa and natural colors are from beetroot & carrot and spinach. Idli goes very well with tomato chutney, coconut chutney with or without coriander and sambhar.
Lauki( bottle gourd) Raita
An Indian meal is not complete without curd or curd raita. There are variety of raita recipe like bundi raita, mint raita, cucumber & onion raita which goes well with various kind of dishes. Lauki raita is one of the recipe which is very healthy and tasty. This raita goes very well with biryani, pulav, roti. stuffed parathas or rice & daal combination.
Chicken Appam Potli
Appam is a popular dish in south India, specifically in Kerala. This recipe is made with rice, fermented using yeast. It’s an easy recipe to prepare and generally served with either vegetable stew, chicken curry or egg curry. To prepare this dish you would need a special Appam pan generally available in Indian stores. I have add a little twist by stuffing the Appam with a chicken filling and giving it a potli shape. For the side, I prepared the slightly sweetened vegetable tomato stew. The taste turned out to be pretty awesome and the potli shape made it look more appetizing. You can also make veg colored Appam using spinach, carrot and beetroot puree.
Amaranth (Ramdana) Oats Idli
Amaranth is also known as Rajgira or Ramdana grain. It’s a very tiny grain and has a sticky texture. Puffed Amaranth can also be used for breakfast cereal as well as chikki or ladoo. The grain called fasting grain, which is used during the fasting, is a low-fat grain and loaded with nutrition and dietary fiber. Amaranth oats idli is a very healthy breakfast dish. Adding zucchini, carrot and ginger makes it more delicious. The preparation is the same as normal idli and easy to make.
Chuda Dahi
Chuda dahi is a traditional meal of Bihar. It’s eaten during festivals like Maker Sankranti (14th Jan) and also served in marriages in villages.Soaked poha is usually served with homemade curd and jaggrey but it is also served with spicy potato curry. It’s really very easy and requires no cooking and tastes yummy.
Homemade Curd( Yogurt)
Homemade curd is very easy to make and tastes awesome as well. Traditionally in villages it used to be made in clay pots and the taste of that used to be fresh with a nice aroma. Making curd at home is a simple procedure. In summer its made easily but in winter sometimes curd won’t come out good because of the cold temperature. You can find clay pots in Indian grocery stores. Curd is used as ingredient for many recipes.
Hariyali Paneer Kofta Curry
Kofta dishes are famous in north India. There are varieties of kofta curries, like lauki (bottlegourd) kofta, paneer kofta, banana kofta, malai kofta & chicken kofta. Hariyali paneer kofta curry is prepared using deep fried stuffed panner in spinach balls and dipped in rich, sweet & creamy gravy. This kofta curry tastes delicious and goes very well with naan, paratha or jeera rice.