How To Make An Easy And Healthy Indian Chicken Dish That Is Packed With Flavour

If you really want to taste best parathas (kneaded dough with spices) along with vegetables and dal, then you head straight to Parathe Wali Gali (Street of Parathas) in Chandni Chowk, Delhi. This place is teeming with activities and many people would not like to miss this part of town on their trip to Delhi. The street is quite narrow with small and simple restaurants on either side of the lane. Apart from the parathas there are other delicacies available such as samosas and jalebi (a type of Indian sweet). Many of the restaurants have been in business since three centuries with the art of making parathas passing from one generation to the next. You can see the cook making yummy parathas in front of your eyes in pure ghee.

Bhaturas are one of my all time favorites. Usually thick and soft, they can be crispy too and are traditionally eaten with one of many varieties of chickpea curry. Refined flour forms the base for this bread, which is leavened with yoghurt and yeast and flavored with a little sugar and salt. After rising, the dough is rolled out and pulled from one side to make it slightly elongated, after which it is deep fried in hot oil.



The Tandoor is an upright cylinder with an outer sheath of metal and an inside made of a very thick layer of baked clay. Rotis made inside it are plastered to the inner walls. When roasting meats or cooking kebabs, the food is threaded on long metal skewers or Seekhs hence the name of the very popular kebab - Seekh Kebab.

Make a solution by soaking 1 tsp of amla powder with 1 tsp of coriander seeds. Leave them over night. Next morning strain it and add half tsp sugar and drink the solution. This remedy is very effective for reducing read more the problem of vertigo.

Combine the first three ingredients and set aside. Mix together the wet ingredients and pour over the dry ingredients, and stir to combine. Once mixture comes together, knead for 10 minutes, and then set aside to rise until doubled in bulk. Punch down dough and divide into 6 portions. Roll or pat out thinly into a large circle, then pull on one end to stretch to the traditional teardrop shape. Bake for 8 to 10 minutes on a pizza stone in a 475 degree oven, or on baking sheets. If making over a grill, set over high heat, close lid and check after 1 minute. If well browned, flip for 1 minute or more until done on both sides.



The following recipe combines spices like garam masala, chili, ginger, and cumin with vegetables to make a healthy vegetable dish. You can use any vegetables you like, including peas, beets, cabbage, broccoli, or carrots. Just finely chop them, boil them, and drain them well. This recipe calls for ghee, which is clarified butter. The cutlets are wonderful served hot with chutney on the side.

They all eat very well. No one worries about getting fat. No one bothers ever about cholesterol. They are all blessed with lean and shapely bodies. Of course, I do not include those boys who are congenitally fat from their child hood in these observations.

Once the meat has marinaded all day, I will roast it in a hot oven until the meat is fall off the bone tender. The meat will then be added to four portions of the gravy mixture (I am hungry today) along with the marinade and reheated and served with white rice.