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Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals.

This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew  is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off.

INGREDIENTS:

  1. 2 Chicken Breasts
  2. 1 Cup Basmati Rice
  3. 1 Tablespoon Butter
  4. 1 Onion
  5. 6 Garlic Cloves
  6. 2 Teaspoon All Purpose Flour
  7. 2 Cups Milk
  8. 1 Cup Broccoli florets
  9. 1/2 Cup Carrots
  10. 1/2 Cup Corn Kernels
  11. 1/2 Cup Beans
  12. 1 Chicken Stock Cube
  13. 1/4 Cup Green Onion
  14. Fresh Cilantro
  15. 1 Teaspoon Cumin Powder
  16. Salt to taste
  17. Black Pepper to taste
  18. Water as required

PREPARATION TIME: 40 minutes

HOW TO PREPARE:

  • Wash and chop all Vegetables and keep aside
  • Wash and dice the Chicken breasts and keep aside
  • Heat up butter in a pan and saute finely chopped Garlic until golden brown
  • Throw in the chopped Onion and saute until a little brown
  • Add in Chicken pieces and saute for a few minutes
  • Sprinkle all purpose Flour and mix well, saute till the flour looks completely cooked
  • Add in Basmati Rice, chopped Carrots and Beans and mix well, cook for a minute
  • In a separate bowl mix Chicken stock cube in little hot water
  • Pour in Milk, soup cube water and plain water(as required),  give it a whisk, Let it cook on simmer
  • Add in Broccoli florets, Corn Kernels, Chopped Green Onions and Cilantro
  • Sprinkle Cumin powder, Black Pepper and salt. Keep on simmer till Rice is soft and done
  • Adjust Salt and Water as required.
  • Serve hot in soup bowls! Perfect for light dinner meals
Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 165.4 Calories from Fat 25.2
% Daily Value*
Total Fat 2.8g 4%
Saturated Fat 1.4g 7%
Trans Fat 1.1g
Cholesterol 17.7mg 6%
Sodium 129.6mg 5%
Total Carbohydrate 25.5g 9%
Dietary Fiber 2.9g 12%
Sugars 6.4g
Protein 10.0g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Kadhi Pakora is one of the most favourite comfort food from our Punjabi Cuisine. Recipes of Kadhi vary from each state to state but we will be making our punjabi version. Kadhi is basically a gravy prepared by sour curd and Besan ( Gram Flour). The pakodas are an added texture to the gravy and gives a nice taste to the palate. Punjabi Kadhi pakoda is best suited with steamed rice for lunch and dinner ideas!

INGREDIENTS:

  1. 2 Cups Sour Curd
  2. 2 Cup Water
  3. 4 Teaspoon Besan( Gram Flour)
  4. 2 Tablespoon Oil
  5. 1 Teaspoon Ginger Green Chilli paste
  6. 1 Teaspoon Jeera (Cumin) seeds
  7. 1 Teaspoon Rai (Mustard) seeds
  8. A Pinch of Hing (Asafoetida)
  9. 6-7 Curry Leaves
  10. 2 Dry Red Chillies
  11. 1/2 Teaspoon sugar
  12. 1 Teaspoon Haldi (Turmeric)
  13. 1/2 Teaspoon Red Chilli Powder
  14. 1/2 Teaspoon Garam Masala
  15. 1 Tablespoon Fresh Chopped Coriander
  16. Salt to taste
  17. Black pepper to taste

FOR PAKODAS

  1. 1/2 Cup Besan (Gram Flour)
  2. 1 Small Onion Chopped
  3. 1/4 Teaspoon Soda-bi-Carbonate
  4. 1 Teaspoon Kasoori Methi(Dried Fenugreek leaves)
  5. Salt to taste
  6. Black pepper to taste
  7. Red Chilli powder to taste

PREPARATION TIME: 30 minutes

HOW TO PREPARE:

  • FOR PAKODAS – Mix all ingredients of pakoda and add little water to make a thick batter
  • Batter should be of dropping consistency.  Fry little batter to make small pakodas
  • For Healthy version microwave the batter in small idli moulds for 1-2 minutes at 100% power
  • Heat oil in a wok, crackle Jeera, Rai, Hing, Curry Leaves, Red Chilli, Turmeric and Salt
  • After a minute add ginger green chilli paste and saute for a minute or two
  • Beat Curd water and Besan to form a smooth batter without lumps.
  • Add this mixture to the wok and keep stirring till its a little thick
  • Add water if its too thick, keep stirring while cooking
  • Add the fried/Microwaved pakodas and let it boil for 5 minute
  • The gravy should be like yellow thick runny gravy with pakodas
  • Once done Serve hot with Steamed Rice garnished with fresh chopped coriander leaves

 

 

 

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Due to scarcity of water and fresh green vegetables they cook the food that could last for several days and could be eaten without heating. Today in “Jai Ki Rasoi Se” made very yummy and delicious dish called “Dahi Wale Kale Chane”. It is very common dish in this region. This dish can be served with any Indian Bread or Flavoured Rice.

Ingredients
1. Chickpeas (Kale Chana) – 250 Grams
2. Curd (Dahi) – 1 Cup
3. Gram Flour (Besan) – 1 Table Spoon
4. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
5. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
8. Dry Mango Powder (Aamchoor Powder) – 1 Table Spoon
9. Cumin Seeds (Jeera) – ½ Tea Spoon
10. Carom Seeds (Ajwain) – 1 Tea Spoon
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Rock Salt (Kala Namak) – 1 Tea Spoon
13. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
14. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
15. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
16. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 2 to 3
17. Oil – As Per Requirement
18. Salt According to Taste

Preparation
1. Note: Soak chickpeas by adding over night or 6 8 hours before preparation. Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside
2. In bowl add curd, gram flour, coriander, cumin, whole spice & dry mango, rock salt and normal salt according to taste. Mix all the ingredients and keep aside

3. Heat oil in a pan or kadai, once the oil is hot add cumin, carom seeds and finely chopped green chillies. Cook till oil gets the flavours

4. Add ginger garlic paste. Cook till the moisture gets evaporated

5. Now add red chilli & turmeric powder. Mix and cook till oil get separated from the masala

6. Add curd mixture and drained water of the boiled chickpeas. Mix and cook till it come to a boil

7. Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated

8. Finaly add the finely chopped green coriander and cook for another one minute

9. Now the dish is ready to be serve with any Indian bread or flavored rice

Fried Rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. But today in “Jai Ki Rasoi Se” used very simple ingredients like Paprika Powder & Lemon Juice and made “Paprika Lemon Fried Rice”. This dish can be served with curd or raita

Ingredients
1. Cooked Rice (Paka Huwa Chawal) – 250 grams
2. Finely diced Potato (Barik Kata Aloo) – 1 Medium Size
3. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
4. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
5. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
6. Black Cumin Seeds (Shahi Jeera) – 1 Tea Spoon
7. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
8. Turmeric Powder (Haldi Powder) – ½ Tea Spoon
9. Lemon Juice (Nimbu Ka Ras) – 2 Table Spoon
10. Oil – As Per Requirement
11. Salt (Namak) – According to Taste

Preparation
1. In a bowl add cooked rice, red chilli powder, lemon juice and season it with salt according to taste. Mix all the ingredients and keep it aside

2. Heat oil in frying non-stick pan or kadai, once the oil is hot add the black cumin seeds and cook them till the oil get its flavour

3. Add finely diced potatoes, very little salt and mix them. This will help potatoes to get cooked fastly. Cover and cook for 3 to 5 minutes or till potatoes become soft

4. Now add ginger garlic paste turmeric powder and slit green chillies. Mix and cook till mositure from the paste gets evaporated.

5. Add the mixed rice that you kept aside. Mix gently and cook for another 3 to 5 minutes

6. Finally add finely chopped green coriander. Mix and cook for one more minutes

7. Now the dish is ready can be served with curd or raita

Tamarind Rice or Puliyogare is one of the famous common rice recipes prepared in all South Indian states. Puli here refers to “sour taste” in food. Its easy to prepare and can be categorised into bachelor or simple recipes. You can reuse leftover rice for this recipes. Puliyogare is one of the Best and quick Lunch and Dinner Ideas.

INGREDIENTS:
1) 1 1/2 Cups Rice
2) 1/2 Cup Dried Tamarind
3) 4 Teaspoons Chana Daal
4) 4 Teaspoons Urad Daal
5) 1 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Asafoetida
7) 1 Teaspoon Coriander Seeds
8) 1/2 Teaspoon Fenugreek Seeds
9) 2 Dried Red Chillies
10) 2 Green Chillies
11) Few Curry Leaves
12) 1/2 Cup Peanuts
13) 1 Cup hot water
14) 1 Teaspoon Turmeric
15) Salt to taste
16) 3 Tablespoon oil

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a pan dry roast the peanuts and keep aside to cool
* In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder
* In a bowl add hot water to tamarind and keep soaked till soft
* Once its soft, mash it and take out the tamarind pulp
* In a deep vessel, cook rice till done and strain extra water and keep aside
* In a wok, heat oil and add chana daal and saute it
* Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida
* Saute till mustard seeds crackle, add curry leaves and turmeric powder
* Finally add in peanuts, and half of coriander and fenugreek powder
* Add in the tamarind pulp and cook for a minute till it boils
* Add in Cooked rice and salt and give it a good mix
* (Optional) – Add in more chillies according to your taste
* (Optional) – Add in more tamarind pulp if more sour taste
* (Optional) – Garnish with Fried brown onions
* Garnish with fresh coriander leaves and lemon wedges

Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself.
Easy preparation and is loved by kids, bachelors, and ready to go meals!
Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu.
Its a savoury dish as compared to the sweet dahi chawal of north India!

INGREDIENTS:
1) 2 Cups Cooked/Leftover Rice
2) 2 Cups Curd/Yogurt/Dahi
3) 1/2 Cup Grated carrots
4) 1/2 Cup Grated Broccoli
5) 1/4 Cup Grated Ginger
6) Few Curry Leaves
7) 2-3 Green Chillis
8) 2 Tablespoon Oil
9) A Pinch of Asafoetida
10) 1 Teaspoon Mustard Seeds
11) Salt to taste
12) Black Pepper/Red Chilly to taste
13) Pickle and coriander leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a Pan heat oil, add Asafoetida and crackle mustard seeds
* Add Curry leaves, Grated Ginger and green chillies, saute for a minute
* Add Broccoli and carrots, saute at low heat till carrots get soft
* Add rice and mix well, Keep aside to cool it
* In a separate bowl beat the curd and add salt and pepper
* Mix the salted curd with the rice into a thick paste like consistency
* If needed take more curd or simply add a little water
* Garnish with coriander leaves and serve chilled/room temperature with a pickle
* Any kind of rice can be used in this recipe