Well, it's Thanksgiving and I thought I would put up a menu for a simple and easy Thanksgiving that gives an nontraditional twist on some of our favorite classics. I am all about simple and easy. If it involves a ton of tedious steps, you won't find it here. No fuss, no muss. For the starter chicken tikka with sweet potato and white chick pea salad and My Main course is south indian style chicken rasam podi. This first dish pays homage to the main course, of course. Roasting a turkey may seem daunting to some and terrifying to others. In that case, I have nixed that idea for a butterflied chicken breast. It's an easy thing to do and doesn't take long. I got this recipe from India's's prominent two-star Michelin chef Vineet Bhatia on the second season of his culinary-cum-travel show "Twist of Taste with Vineet Bhatia" its a simple and easy south Indian style dish and some stir fried cauliflower and capsicum
Rasam Podi chicken
Ingredients:
For the main dish:
Ingredients:
For the main dish:
- 4 Chicken breast
- 3tbsp Ginger-Garlic paste
- 2tbsp Curry leaves,roast and powder
- 100 ml Oil
- 3tbsp Rasam podi
- Salt to taste
- 1/2 cup Cashew nuts
- 1/4 cup Finely Chopped onions
- 2 spring curry leaves
- 1tbsp of ghee or oil
- 100 grams Coriander seeds/daniya
- 75 grams Jeera/cumin seeds
- 50 grams Pepper
- 8-9 Dry red chillies
- 2 spring Curry leaves
- 2-3 tsp Toor dal/split pigeon pea
For the Rasam podi:
- Dry roast all the ingredients till coriander seeds turns to light brown colour or until you get nice aroma of the spices and take it on a plate to cool.
- Once the spices are cooled down completely coarsely powder the roasted ingredients using mixer grinder.Now its ready to use.
- Heat ghee or oil in a pan and add cashewnut pieces and fry till it changes to light brown colour. In the same pan roast curry leaves till crisp.
- Mix finely chopped onions,roasted cashew nut pieces and roasted curry leaves and keep aside.
- If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
- Make a pocket on the thicker side of each breast. Using a sharp boning or utility knif.1st place one hand on top of chicken to keep it steady. Insert a sharp knife in the middle of the thickest part.
- Make a slit about 5cm long. Run the knife into the breast until it's three-quarters of the way through.
- Now take a big bowl and add 3tbsp of Rasam podi,ginger garlic paste, powdered curry leaves ,oil and salt to taste.Mix all the ingredients well with a spoon and add prepared chicken breasts and nicely coat it with the marination.
- These chicken breasts can be refrigerated for up to three hours before cooking.
- After 3 hours heat pan and shallow fry all the breast till it changes to light golden brown on all the sides.Remove and stuff the each breast pockets with cashew nut mixture and fry again for a few minutes to get that nice rich golden brown colour.
- Serve hot with tomato sauce.
- 4-5 big tomatoes
- 10 garlic ,chopped finely
- 2 tsp Sugar
- curry leaves
- 2 tsp Rasam podi powder
- 1 tbsp tamarind juice or paste
- salt and water
- Heat oil in a pan,add mustard seeds,let it crackle,then add garlic cloves,curry leaves.
- Add in tomatoes chopped and 2tsp of Rasam podi powder and salt to taste saute for 2 minutes.
- Then add tamarind paste and sugar and little water and fry it till tomato pieces becomes soft and mushy.Switch off the flame and serve.
