Tuesday, February 17, 2009

Grilled Chicken with Rice Pulao

This is amazingly healthy dish for our chicken lovers. It is fusion of tandoori and grilled version with low fat and high protein. I hope you will enjoy eating in same way my family and I enjoyed it.

Chitra Pal Grilled Chicken with Rice

For Rice:-

  1. 2 cups of Boiled Rice
  2. 1 tsp of cumin seeds
  3. Salt Pepper to taste
  4. 2 cups of Peas
  1. In a non stick skillet/pan add 2 tbs. of olive oil and add cumin seeds.
  2. As soon Cumin seeds splutter add salt and pepper and peas.
  3. When the peas turn little brown add boiled Rice to it. Make sure there is no water left in boiled rice before you add this to the pan.
  4. Your pulao is ready.

Chitra Pal Rice Pulau


For Marinating Chicken:-

  1. ¼ cup of olive oil
  2. 1 Jalapeno/green chili sliced thinly
  3. Salt to taste
  4. 1 tea spoon red chili flakes or powder
  5. ¼ cup of Yoghurt/Curd
  6. 3 tsp. of Lime Juice
  7. 2 tsp of fresh chopped cilantro/dhaniya
  8. 2 Chicken Breasts (boneless and skinless)


  1. In a zip lock bag or plastic container marinate the chicken breasts with all the ingredients from 4-24 hrs. and keep them aside in fridge.
  2. For cooking, take out marinated chicken from fridge 20 minutes before cooking, so that it comes down to room temperature.
  3. Spray some olive oil in non stick skillet or two tsp. of oil and turn the heat onto medium high.
  4. When the pan turn hot add your chicken breasts without marinating liquid.
  5. Let the chicken cook each side to 5-8 minutes each or till it turns golden brown without flipping in between.
  6. In the mean time, on low heat add leftover marinating sauce and reduce it till it is thick. this marinating sauce will be our gravy for our chicken and rice.
  7. Take one lime or lemon zest and add to your reducing sauce.

Serve hot and crispy Chicken breasts with Rice Pulao and garnish chicken breasts with the marinating sauce turned gravy with any kind of roasted vegetables on sides.


Monday, February 16, 2009


Chitra Pal Poha Lajwaab 
Poha/ Powa/ Chidwada/ Flattenned Rice :-

From western India, Poha, made from flattened rice, is an easy-to-cook, very nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Vinegar or Mint-Coriander Chutney! My Mom use to make this many times when we were kids, it is loved by all kids and all moms as it is quick lunch meal for their kids.


· 4 cups Flat/Pressed Rice/Chidwada/ ppha mix
· 1 cup Roasted peanuts (without oil)
· Salt & Red chili powder to taste
· 3 tsp. of Vinegar
· 1 cup mix vegetables
· 1 chopped onion
· 1 tsp. of cumin
· 1 teaspoon turmeric powder


· In a non stick flat deep dish pan heat 2 tsp. of oil and add cumin & onion to it.
· When onion turns pink add mix vegetables.
· Till mix vegetables get little fried wash your flat rice and soak for 2 minutes in warm

· After two minutes drain water from flat rice and add with Mix vegetables.
· Now add all dry spices.
· Now in last add peanuts and let all mixture cook till 5 minutes. Just remember this

mixture should have no moisture.
· Now serve hot or cold by garnishing vinegar and Jalapenos (optional)

-Chitra Pal

Saturday, February 7, 2009

Irani Pulao blended with bell peppers, garnised with Spicy Vinegar sauce

Chitra Pal Irani Pulau

Here is the recipe I learnt from my mom, she cooked it for my brother and me a lot when we were kids. After getting married now, I miss her food so much, so I am just trying my best to do this. This one is for you Mom, I miss you.


For Pulao:-
· 2 cups of Rice
· 3/4 cup of Whole Masoor daal
(You can get this ½ kg from any Indian store for 4-5 $)
· 1 tsp of Cumin/Zeera
· Salt & black pepper to taste
· 1 teaspoon of red chili powder

For Sauce:-
· 1 yellow and 1 green bell pepper chopped roughly in size
· 2 tsp of vinegar
· 2 tsp of hot sauce

Vegetable/Canola/Olive oil (except mustard oil)


For Pulao:-
· Soak Rice and Daal for 30 minutes before you make pulao
· In non stick skillet add 2 tsp of any oil (you use for cooking) on med heat
· Add Cumin/Zeera seeds
· When Cumin seeds splutter add salt and red chili powder
· Now add soaked rice and masoor daal without water.
· Stir for 2-3 minutes and now add 1 ½ cups of water
· Pulao will be ready in 10-15 minutes

For Sauce
· In another non stick skillet, add ½ tsp of oil.
· Add chopped bell peppers.
· Now let them cook 5-10 minutes till they turn little pink brown on low heat.
· Now add ¼ cup of water and let it cook for 5 minutes.
· After they are cooked keep them aside and add salt and pepper to taste and let it sit till pulao is ready.
· Now add hot sauce and vinegar to them and stir it so that each bell pepper is coated with

Serve in individual serving dish and garnish Pulao with sides of bell peppers with sauce drizzled on top and enjoy.

-Chitra Pal