Chicken Ghee Roast

This chicken ghee roast recipe yields chunks that are soft, juicy, flavorful, delicious, spicy and hot.

INGREDIENTS

• 2 tbsp ghee

• 3 sprigs curry leaves

• 2 cloves garlic

• ½ tbsp pepper

• ½ kg chicken

• 1 ½ tbsp lemon juice

• ¼ tsp turmeric

• 1 ½ tsp Garam masala powder

• 1 ½ tsp red chili powder

• 3 onions

• 1 tbsp ginger garlic paste

• 1 tbsp ghee

• Salt as needed

INSTRUCTIONS

1. Wash chicken and drain off the water completely.

2. To a cooking pot, add it along with the ingredients mentioned above to marinate.

3. Mix everything well and cook on a low flame till the chicken is tender and cooked

completely.

4. If you find moisture in the pot, Cook on a slightly high flame and evaporate it.

5. Set this aside for about 30 to 45 minutes.

6. Heat a pan with ghee, Add chopped curry leaves and garlic. Fry until the curry leaves

turn crisp. You can set aside few leaves for garnish.

7. To the pan, add and begin to roast.

8. When the masala gets roasted well, sprinkle pepper powder and salt if needed.

9. Fry till you get a nice an aroma of pepper chicken ghee roast. Switch off the flame.

10. Garnish with curry leaves.

NUTRITION FACTS

Amount Per Serving - 230g

Calories: 554kcal | Carbohydrates: 13g | Protein: 32g | Fat: 40g | Saturated Fat: 16g |

Cholesterol: 163mg | Sodium: 146mg | Potassium: 515mg | Fiber: 3g | Sugar: 4g | Vitamin

A: 730IU | Vitamin C: 54.4mg | Calcium: 64mg | Iron: 2.1mg

Bhoger Labra, Bengali's Ratatouille

Labra is a classic Bengali Vegetarian dish cooked without onion and

garlic.

Ingredients

• Potato: 2

• Sweet Potato: 1

• Eggplant: 1

• Radish: 1

• Broad Bean: 4

• Pumpkin: 150g

• Spinach (completely optional): 1 cup (chopped)

• Ridge Gourd: 1

• Cauliflower: 5-6 floret

• Tomato: 1 (Optional)

• Coconut paste: ½ Cup

• Mustard Oil: 2 Tbsp.

• Ghee: 2 Tbsp.

Tempering:

• Bay leaf: 3

• Dry Red Chili: 2

• Panch Phoron: 1 Tsp.

• Hing/ Asafoetida: ¼ Tsp.

To make spice paste!

• Turmeric powder: 1 tsp.

• Red Chili powder: 1 Tsp.

• Cumin powder: 1 Tsp.

• Sugar: 1 Tbsp.

• Salt: to taste

• Ginger Paste: 1 Tbsp.

• Mustard Oil: 1 Tbsp.

To make Bhaja Moshla:

• Cumin seed: ½ tsp.

• Dry Chili: 1

• Bay Leaf: 1

• Fennel Seed: ¼ Tsp.

Instructions

• Peel the skin of Potato, Sweet Potato, Radish, Pumpkin and also Ridge Gourd.

• Cut all those into small cubes inclusive of Eggplant and Tomato as well.

• Now cut bread bean aka sim into small square pieces as well.

• If using chop spinach.

Bhaja Moshla:

• Dry roast dry chili, bay leaf, fennel seed and also cumin seed for 2 minutes on a flat pan.

• Make a coarse powder of the spices. One Tbsp. Powder will be used in making the Labda.

Making of spice paste:

• Take the Ginger paste and mustard oil along with turmeric powder, red chili powder, cumin powder, sugar and also salt in a bowl and make a thick paste. Making of Labra!

• Heat oil in a pan and temper the oil with Bay leaf, red chili and also panch phoron followed by asafoetida.

• Now add Potato followed by sweet potato and cook for 3-4 minutes.

• Now add rest of the veggies and give a thorough mix.

• Add the spice paste and mix thoroughly.

• Add coconut paste as well.

• Cover the pan with a lid and cook till the veggies soften.

• Veggies will release moisture and hence no need to add water.

• Adjust the spices if needed.

• It will take around 15-20 minutes to cook on a low flame the labda.

• Once done add Ghee followed by the Bhaja Moshla and give a generous mix.

Serve Labra hot with Khichuri. The dish should be mushy and without curry.

Nutrition Information

Serving size: 100g

• Calories: 240

• Fat: 14.1g

• Saturated fat: 5.5g

• Carbohydrates: 27.1g

• Sugar: 9.2g

• Sodium: 470mg

• Fiber: 7.4g

• Protein: 4.2g

• Cholesterol: 11mg

Effortless Watermelon Juice

Healthy. Hydrating. Instant Relief.

This juice just need 2 ingredients – Watermelon and Black Salt. That’s it!

Step by Step Recipe

• Remove as many large seeds as easily possible. Add the watermelon cubes in a blender.

• Blend for 10-12 seconds.

• Pass the juice through a soup strainer to get rid of the seeds and large pulp.

• Add black salt and mix well.

Serve chilled.

Nutritional Fact

Per Serving - 1 cup (102 gm)

• Calories: 30

• Water: 91%

• Protein: 0.6 grams

• Carbs: 7.6 grams

• Sugar: 6.2 grams

• Fiber: 0.4 grams

• Fat: 0.2 grams