Chicken-Egg Kothu Chapathi

 Looking for reviving up the leftover rotis or hungry for a hot and spicy roti dish, either way this is for you. Make your own tweaks by adding more of this or leaving out that. This kothu chapathi satisfies you craving equally to kothu parotta without much calories. So there you go, an appetizing hot dish that won't destroy your waistline.

Ingredients:

6-8 Chapthis/Rotis (cooked)

2 Eggs

1/2 cup shredded Chicken (cooked)

1 1/2 medium Red onion (sliced)

1 big Tomato (chopped)

1/2 Green Bell Pepper (thinly sliced)

3 Green chilli (finely chopped)

2 tsp minced Ginger-Garlic 

1 sprig Curry leaves

2 tbsp Cilantro (chopped)

1/4 tsp Turmeric powder

2 tsp Tandoori Chicken powder

1 tsp Chilli powder

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1 inch Cinnamon stick

2 Cloves

Salt

2 tbsp Oil

 How to:

• Tear the cooked chapathis into bite size pieces and beak the eggs with a pinch of salt.

• Heat oil in a wide skillet at medium heat, add cloves cinnamon, fennel seeds and cumin seeds. 

• Now add the turmeric powder followed by the onions.

• Cook for a couple of mins and add the ginger-garlic. Let cook until raw smell disappears.

• Now add the bell pepper, green chilli, curry leaves and 1 tbsp cilantro and saute another couple of mins.

• Add the tomato followed the tandoori powder and chilli powder along with the salt.

• Saute for a min, then add the cooked chicken and cook for 2-3 mins.

• Now add the torn chapathi pieces and mix well until the masala coats every single piece.

• Finally pour the beaten eggs and cook until they are cooked. Check salt for taste.

• Switch off and garnish with the remaining cilantro.

• Serve hot with onion raita.

Chicken Flavored Sticky Rice

Ingredients:

1 cup Brown rice

2 cups Chicken broth (low sodium)

1/2 Yellow Onion (thinly sliced)

1 1/2 Roma Tomatoes (pureed)

1tsp Ginger (minced)

1tsp Garlic (minced)

4 green Chilli (chopped)

2tbsp Cilantro (chopped)

1/4 cup plain Yogurt (beaten)

1/4tsp Turmeric powder

1/2tsp Chilli powder

2tsp Coriander powder

1/2tsp Garam masala powder

1/2tsp Cumin seeds

1/4tsp Black Cumin seeds

1 Javitri

2 Cinnamon stick (1")

1 Black Cardamom

2 Green Cardamom

4 small Cloves

1tbsp + 1tsp Oil

Salt

How to:

• Pressure cook the brown rice along with chicken broth, 1tsp oil and little salt for 2 whistles. 

• Resulting will be sticky rice. Fluff it with fork and keep it aside. (For chewier rice, pour 1 3/4 cup broth and cook until a whistle.)
• Heat oil in a wide skillet, add cumin seeds through cloves.

• Then add onions and saute until tender along with salt.

• Now add ginger and garlic, and continue sautéing until the onions turn brown.

• Then add green chilli and cilantro and saute for a couple of mins.

• Pour the tomato puree and cook along with turmeric powder, chilli powder, coriander powder and garam masala powder.

• Then pour the yogurt, mix well and cook until the masala is left with little moisture.

• Reduce the flame to low and add the cooked sticky rice to the masala, mix gently (careful, not to mash it).

• Switch off and garnish with chopped cilantro.

• Also, i hard-boiled couple of eggs and mixed with the rice. You can serve it by the side.

Serve warm with onion raita.

Sending this dish to the event 'Festive Rice' hosted by Torviewtoronto. (http://torviewtoronto.blogspot.com/)

Egg Biryani

Ingredients:


1 cup Basmati rice 
1 Yellow onion (thinly sliced)
1tbsp ginger-garlic paste
1/4 cup Cilantro (chopped)
1/4 cup Mint leaves (chopped)
4 small Green chilli (chopped)

Whole garam masala:


1tsp Kala jeera
1 Bay leaf
1 Black Cardamom
2 Green Cardamom (small)
1 Anistar (whole)
3 Cloves (small)
1 Cinnamon stick (1")
1 Mace 

1 1/2tbsp Biryani masala powder

1 cup Yogurt (plain)

1 cup water

Salt

Oil/Ghee

How to:

• Soak the rice for 30 mins, then drain the water and keep aside.
• Heat oil in a deep pan, add the whole garam masala ingredients, followed by onions along with salt.

• Saute the onions until tender and add ginger-garlic paste. Cook till raw smell disappears.

• Then add green chilli, cilantro and mint leaves and cook until onions turn slightly brown.

• Now add the yogurt and cook for a couple of mins.

• Then add the Biryani masala powder and cook for another min.

• Then pour the water mixing well with the masala.

• Now add the soaked rice , mix well and cook in a medium flame with lid closed.

• When the water is all evaporated, reduce the flame to low and cook for few mins.

Dip n Roast:

3 Eggs (hard-boiled)

1/2tsp Chilli powder

1/2tsp Coriander powder

1/2tsp Cumin powder

1tsp Besan flour

1tsp ginger-garlic paste

1 Egg

How to:

• Slit the boiled eggs and keep aside.
• In a bowl mix the remaining ingredients and make a paste.

• Dip and roll each egg in the paste and let it sit for 30 secs.

• Heat oil in a pan, carefully place the dipped eggs and roast in a medium-low flame for a min rotating every side.

• Transfer it to a paper towel to absorb excess oil.

• For rice to be fluffier, transfer it to an oven-safe bowl, wrap it with aluminum foil and bake at 350 degrees for 30 mins.

• Carefully place the eggs and mix with the rice. Finally garnish with remaining cilantro and mint leaves.

Serve hot with onion raita.