::My Hobbies::: Chapati and Chicken Roast

Here is the Recipe of Chapathi / chappati , Tomato curry and Spicy Chicken roast.

Chapati :

Chapati, or Chapathi is an unleavened flat bread from India. It is also known as Roti. It is a common staple of cuisine in South Asia. Chapati is typically made with whole wheat flour, warm water, oil and salt to make soft dough. Allow the dough to rest for some time. Make small balls from the soft dough. Using a roller, roll each ball to round disc then it is cooked in heated griddle.

INGREDIENTS:

Whole Wheat flour – 2 cups
Salt - to taste
Warm water – 1 cup
Olive Oil – 1 tsp

Preparation Method:

In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add warm water little by little, gather to form a soft dough.Once it is gathered to a mass add 1/2 tsp oil and knead it well.The dough should not be too tight or too loose, it should be non sticky at this stage.
Cover it with a damp cloth for 15-30 minutes. Uncover and knead it again and form 8 or 10 lemon sized balls. Roll each ball into thin circles (rolling should be even).Dust flour if required but don't add more flour while rolling.
Heat a tawa or skillet over medium flame until hot, and grease lightly. When the pan starts smoking, place a rolled chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Tomato Curry :

It is very quick and easy recipe:

INGREDIENTS:

Tomato , finely chopped – 1 big
Onion , thinly sliced – 1 small
Red chilly powder – 1/2 tsp
Coriander powder – 1/2 tsp
Meat masala – 1/2 tsp
Garam masala – 1/2 tsp
Ginger garlic paste – 1 tsp
Oil – 1 tsp
Mustard seed – 1/4 tsp

METHOD:

Heat oil in a kadai/pan and allow splutter mustard seeds in it.
Now add sliced onions.
Add ginger garlic paste,and sauté till the onions turn brown.
Now add chopped tomatoes and sauté for a minute.
Then add Coriander powder, Red Chilli powder, garam masala, meat masala, salt and mix everything well.
Add 1 and half cup of water, cover and cook in medium flame for 10 minutes.
Open the lid, mix every thing well . Check for the salt.
Switch off the flame, transfer your easy spicy tomato curry to a serving bowl ,
Serve hot with Appam, Idiappam or chapathi.

Chicken Roast:

Spicy Kerala Chicken Roast is one of the authentic,delicious menu item in restaurants and a family favorite.

NGREDIENTS:

To marinate:

Chicken breast – 2 nos
Red Chilly powder – 1 tsp
Coriander powder – 1 tsp
Pepper powder – 1 tsp
Turmeric powder – 1/4 tsp
Fennel Powder – 1 tsp
Cinnamon powder – 1/2 tsp
Cloves – 3 nos
Cardamom Powder – 1/4 tsp
Broken star Aniseed – 2 nos
ginger garlic paste – 1 tsp
Lemon juice – 1 tbsp
Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion- 2 medium

Ginger crushed – 1 tsp

Garlic, crushed – 1 tsp

Tomato, finely chopped – 1 big

Chopped green chilly – 2 nos

Coriander powder – 1/2 tsp

Chilly powder – 1/2 tsp (optional)

Turmeric powder – a pinch

Oil – 3 Tbsp

Chopped coriander leaves – 2 Tbps, to garnish (optional)

METHOD:

In a small pan add all the powders (turmeric powder,coriander powder,red chilly powder,fennel powder ,cinnamon powder, cardamom powder, pepper powder ) cloves, and broken star Aniseed, and roast well till raw smell disappears. let it cool for 5 minutes.
Wash and cut chicken breasts into small bit pieces.
Clean them well. Drain the water completely and marinate with all the ingredients listed under To marinate for about an hour.
In a medium sized non-stick pan, put the marinated chicken pieces and cover with a lid. On medium heat, let the chicken cook with its own fat and steam from the chicken juice for 15 minutes. When a little water remains, remove the lid, stir it well and cook at low heat. Stir occasionally until no water is left and the chicken is tender.
Now add 2 Tbsp oil to the pan and shallow fry the chicken pieces till it is crispy in the outer. Stir it well.
Now add chopped onion, green chillies, ginger and garlic and mix well with chicken pieces , cover and cook for 5minutes in medium heat.
Open the lid, add roasted chilly powder, coriander powder, turmeric powder, chopped tomatoes, and half cup of water, cover the pan and cook for 15 minutes.
When a little water remains, uncover the lid, keep stirring the mix until the water content evaporates completely on medium to low flame.
Now add 1 Tbsp oil and mix everything well, till it is completely dry and the masala gets well coated over the chicken. The chicken pieces will be in a brownish color.Check for the salt.
Remove your chicken roast from the fire and transfer to a serving plate or bowl.
Garnish with chopped coriander leaves, thinly sliced onion rings, and lemon wedges. (optional)
Serve Spicy Kerala Chicken Roast with rice, appam or chapati.