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.

NOTE:

• If you don’t have cloves, cinnamon, and fennel powder, and broken star aniseed , you can use 1/2 tsp of Garam masala and 1 tsp of Meat masala.