Cabbage rice

I was going to make Chicken Tikka and I was looking to serve it with some vegetables and rice. But then I found the rice recipe which has lots of cabbage in it and thats what is our dinner today.

Cabbage rice with Chicken Tikka (Spicy marinated roasted chicken...aka red chicken)
and Raita (Yogurt side with onions)

Cabbage Rice

Chicken Tikka

Dahi Raita

Cabbage Rice
Ingredients:

1. 2 cups cabbage sliced thin
2. 1 cup rice cooked as per directions
3. 1/2 teaspoon each of cumin, urad dal, mustard seeds, salt, finely chopped garlic
4. few curry leaves
5. 2 dried red chillies
6. 1/2 cup sliced thin red or white onions
7. 2 tablespoons sambar powder or less to taste
8. 1 tablespoon each of  oil and fresh squeezed lemon juice, roasted desiccated coconut
9. 1/2 cup fresh green peas

In a pan eat the oil and fry the cumin, urad dal, mustard seeds, curry leaves and dried red chillies for a minute. Add the onions and fry for a few minutes. Add the cabbage abd fry for 7-10 minutes along with the salt. Add garlic and peas and stir well. Add flushed up rice and the sambar powder and stir to combine. Reduce heat to low and  add the lemon juice and cover and let cook for 5 minutes. Garnish with cilantro and serve with dry  chicken tikka or chicken tikka masala and raita

Tandoori chicken

OThe Omni present dish in all the indian restaurants in America is the red chicken- tandoori chicken . Which on the way to America from India lost its spicyness but gained the color to fake the spice. Anyway, it is one of the favorite dishes of one and all and I finally got it at home

Tandoori chicken

Ingredients

1. 6 chicken thigh+drumstick bone in or 1 lb chicken breast cut into 1 inch pieces

2. 2/3 cup plain yogurt

3. 1/2 brown onion ground to paste

3. 2 tablespoons fresh lemon juice

4. 1/2 teaspoon each of red food color, salt, turmeric,

5.1 teaspoon coriander powder, red chilli powder, ginger-garlic paste

5. 1 tablespoon oil

Mix all the ingredients together and marinate the chicken for 12-24 hours. Or 30-60 minutes if you are in a hurry

Heat the oven to 425 degrees . Reduce heat to 400 degrees. Place the chicken on a grilling rack and bake for 30 minutes. Turn the chicken and bake for 30 more minutes. Let stand for 5 minutes before serving with pilaf and onion rings and lemon 

I also have a stove top grill. So when I do not want to use the oven, especially for chicken breast pieces, I use the stove top grill. 

Lay the chicken pieces in a single layer and grill 3-5 minutes. Then flip and grill 2-4 minutes further. Cover and let stay on the grill for 1-2 minutes. Enjoy as an appetizer or a side dish