Who doesn’t like to cook one pot meal for week day dinner?? And today I am with incredibly healthy and delicious one pot dish – Buckwheat plov/pulav/pilaf/plof whatever you may call it. There are a lot of variations of plov, it varies from countries to countries and even kitchen to kitchen.
Buck wheat is something I see a lot in the super market here and not dared to take it. I never had it before. Hubby used to say he had it a lot from college and hospital canteens here. It’s a staple food of Russians and used very widely here as well.
One fine day I was brave enough to buy it and try making our dinner with it. I had no clue how it tastes and to cook as well.Googled to find the solution and found that cooking method was more like rice.
It has a nutty taste and I completely loved its taste and texture. My decision to give a break to usual rice and chapathi with super food buckwheat was complete success.A great gluten-free alternative to wheat. Now one more dish added to our week day menu!!!! I used chicken to make it complete meal, you can use other meats or shrimps as well.
Here is the healthilicious buckwheat chicken plov recipe.
Health Tips :-
- buckwheat helps to improve heart health by lowering cholesterol and blood pressure.
- buckwheat is enriched with antioxidants.
- They are low in glycemic index and helps to prevent diabetics.
- This super food is rich in vitamin and minerals.
- buckwheat is gluten-free as well.
- Buckwheat groats – 2 cups (Roasted)
- Oil – 2 table spoon
- Onion – 2 big
- Carrots – 2
- Garlic – 3 to 4 cloves
- Cumin – 1 tea spoon
- Crushed pepper – 1 to 2 tea spoon (as per taste)
- Chicken – 400 g
- Ginger garlic paste – 1 1/2 tea spoon
- Pepper powder – 1 tea spoon
- Lemon juice – 2 tea spoon
- Salt – to taste
- Marinate the chicken with ginger garlic paste,pepper powder,lemon juice and enough salt and keep aside for minimum 30 minutes.
- Boil water in a deep bottom vessel, and add washed buckwheat into it with enough salt. When the grains 80 percent cooked, drain off the water by dumping into a colander and keep aside.
- In another deep bottom pan heat oil,splutter the cumin and add in marinated chicken and fry until just chicken lightly browned.
- Then add in finely chopped onion, grated garlic and Julienne cut carrots and saute well. Add in salt and crushed pepper, close the lid and cook until onion and carrot became soft and chicken almost cooked.
- Now add the cooked buckwheat into the chicken mixture and mix really well. Close the lid and cook for another 5 to 6 minutes in low flame.
- Serve buckwheat plove with yogurt and cucumber raita.
Tips & Tricks :-
- If you have unroasted buckwheat,simply dry roast it in a pan for 4 to 5 minutes or until golden brown color.
- Make sure not to over cook the buckwheat, it may become mushy.
- Use your choice of meat or prawns instead of chicken.
Chicken Kurma/korma is one of the famous and widely prepared Indian side dish, thick gravy based curry…..loaded with aromatic Indian spices. Style of preparation varies from region to region. Which is usually served with any Indian Bread or white rice. Whenever we prepare kurma, we will end up by licking fingers. They are soo delicious.
This version of Kurma is super easy and made of yogurt based gravy, Almonds and sesame gave thickness and nuttiness to the Korma. Lots of green chilli used to give that hot kick to the Kurma. Garam masala and powdered cumin gave fantastic Indianish aroma. There is no usual sauteing kind of stuff in this kurma except for the onion frying. Just take all the ingredients together and slowly cook to the perfection without adding any water!!!Moisture from chicken and yogurt helps to tenderise the chicken.
Ever since I got this recipe from Fox life TV show “Food Safari”, I added this to our weekdays dinner menu with little changes. They are soo easy and delicious.Anyways, lets see the recipe…. enjoy cooking!!
⇒Click here for the Recipe!
Here is another famous and delicious Malabar snack – Chatti Pathiri/Atti pathal/Atti pathiri. This yummy snack hold its place on Iftar table and other festival parties or simply as evening snacks. This Malabar delicacy made in both sweet and savory versions. By its look, chatti pathiri is very similar to Italian Lasagna. Crepes are layered with meat fillings and cooked in lowest flame or baked in the oven.
Since my hubby loves savory snacks for Iftar, I prefer to make Malabar savory snacks for him. Chatti pathiri is very filling and you can also make this as a dinner item. Filling can be made ahead of time and making crepe and assembling can be done simultaneously on the day you prepare Chatti pathiri.
Preparation is little bit lengthy process but delicious treat is assured at the end. Filling can be done as you desire, I made filling with chicken in authentic north Malabar style.
This yummy dish is called by different names in various regions of malabar.But method of preparations are almost similar. Anyways here is the recipe for you.
⇒Click here for the Recipe!
Here is another side dish and my first chicken dish to my blog. This is one of my all time favorite side dish. I remember when I was kid, my sister used to cook and experiment many varieties of dishes and Indo-chinese chilli chicken is one amongst them. She is one of the wonderful cook, which I grew up seeing.
This is my 3rd trial of chilli garlic chicken and I felt it came out well. So thought to introduce here.I served chili garlic chicken with Chinese Steamed Bun, which was an amazing combination. You can also serve it with any kind of roti, fried rice, steamed rice, chapathi, Layered Paratha/Lacha Paratha (Multi Layered Indian Flat Bread) etc…
When you get chinese dishes from restaurants, most of them they add ajinomoto- a taste maker, heard which is not good for your health. Here is the recipe without the addition of ajinomoto, yet tastes amazing!
I made this dish little gravy style, if you prefer can make it dry too.
Lets get started…….
⇒Click here for the Recipe!