A deadly combo: Dosa and Chicken Curry

 

When the day ends with hot crispy Ghee Dosas (crispy rice crepes) and Srilankan Chicken curry, you know, you’ll sleep like a baby that night. Raj had a total of 15 Dosas or something…he loves them. And when coupled with chicken or prawn curry, he can have just about as many you can make. I made the Dosa batter, with the rice flour I bought from the Indian store the other day. Pretty good, I must say. I didn’t have to soak the rice, so it was easier grinding the urad dal. Here’s how you go about it.

For Dosa batter:

1 cup- Urad dal (Soaked in 1 teaspoon of fenugreek /methi seeds for about 6-7 hours or over night)

3 cups of rice flour

Grind the soaked dal and methi in a mixer to a paste. Mix well with hand. To that, add rice flour and 1 to 2 cups of water. Add salt and mix well. Don;t make the batter watery. be careful with the consistency. In in a dark place , keep the batter to ferment over night. It takes about 12-24 hours for the batter to rise.

Once its risen, mix with a ladel and pour on to a non stick tawa,  and make yummy crispy dosas. Here’s a Video for your convenience from Sanjay Thumma, of Vah Re Vah. He shows quite a few tricks. Check it out!

 

 

Chicken Srilankan :

You’ll need

whole spices- 2/3 of each - Cardamoms, cloves, pepper corns, 1 inch cinnamon

Onions chopped- 2 big

Tomatoes chopped- 2 big

Coconut milk – 1 cup

Milk – 3 table spoons

Chilly powder 1-2 teaspoons depending on your taste

Dhania Powder

Ginger-garlic paste- 1 1/2 teaspoon

Chicken – boneless – 500 gms

Salt to taste

Coriander for garnish

Oil- 3-4 tbsp

Method:

Add the whole spices to heated oil in a pan. Add onions and sauté till brown. Add ginger garlic paste and sauté some more. Add tomatoes, chilly powder, dhania powder and salt to this. Mix and cover with lid and let the tomatoes soften on medium flame. Once the tomatoes have softened, add the chicken. Mix well and cover with lid. On medium flame let it cook for about 8 minutes. After 8 minutes,  add the milk and coconut milk and mix well. Cover again with lid and simmer for 10-12 minutes. Add chopped coriander and serve hot with dosas!

Sunny’s Dhania Chicken

This chuddy buddy of mine, swears he can cook, and cook well. After much deliberation, he shared his secret Dhaniya Chicken recipe- which I have now made public :D. Good food can’t be kept a secret- no no.

Here goes:

(Mayur's/Sunny’s Spl. Dhaniya Chicken)

Ingredients:

1.> 1/2 Kg Chicken
2.> 1 cup Curd
3.> 2 cups chopped Coriander
4.> 5 or more Green Chillies
5.> Ginger-Garlic Paste
6.> Turmeric
7.> Red Chillli Powder
8.> Coriander Powder
9.> Salt
10.> 1/2 Lemon
11.> 1 cup chopped Onions

Method:

Wash the Chicken and then rub a tsp of salt and half a lime and leave for 10 mins
then drain out all liquid and add 2tsp Turmeric and 2tsp Red Chilli Powder and cup of Curd and mix well. Leave for 1/2 hour.

Make a paste of 2 cups chopped coriander and Green Chillies and little water in a blender.

Take a kadai or preferably a Pressure Cooker and heat some oil/butter/ghee.
add cup of chopped Onions and fry till colorless.
Add Coriander Powder and Ginger-Garlic Paste and fry till oil separates.
Add the paste to kadai/cooker and cook till all ingredients mix well.
add Salt to taste, mix. Then add the marinating Chicken.
If in Pressure Cooker, close and wait for 2 whistles or just mix and cook in kadai till chicken is done.
voila! yummy yumm yum!