Kids’ Lunch Menu # 3 – Boneless Chicken Ularthiyathu, Vegetable Ghee Rice and Raita (With Video)

Boneless Chicken Ularthiyathu

Ingredients (Serves 4)

1. Chicken thighs – 1/2 kg, cut into small pieces

Turmeric powder – 1/4 tsp

Chilly powder (medium or mildly spicy) – 1 – 1.5 tsp

Pepper powder – 1/4 – 1/2 tsp

Salt – To taste

2. Coconut oil – 2 – 3 tbsp

3. Onion – 1.5 – 2 cup, thinly sliced and halved

Ginger – 1.5 tbsp, chopped

Garlic – 6 – 8 large, chopped

Curry leaves – A few

4. Crushed red chilies – 1/2  – 3/4 tsp

Freshly crushed pepper corns – 1/4 – 1/2 tsp or to taste

5. Fennel seeds (roasted) – 1/2 – 3/4 tsp, crushed

6. Salt – To taste

Method

1. Marinate chicken pieces with the other ingredients numbered 1. Set aside for at least 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.

2. Heat coconut oil in a pan at medium-high or high heat. Add chicken pieces in 1 or 2 batches and fry until browned (takes about 6 – 10 minutes, do not fry for a very long time otherwise they will turn hard). Transfer to a bowl.

3. In the remaining oil, add onion, ginger, garlic, curry leaves and a pinch of salt. Saute until onion turns golden. Add crushed chilly flakes and pepper powder. Saute for a minute and add fried chicken pieces. Cook for a few minutes at medium-low heat stirring in between. Just before switching off, add crushed fennel seeds and cook for 30 seconds (if you are using unroasted fennel seeds, stir for a minute or so). Switch off. Serve immediately. You can have it as an appetizer or along with pulao / ghee rice / plain rice and other side-dishes.

Vegetable Rice
Ingredients (Serves 3)

1. Jeerakashala rice / Kaima rice – 1 cup, rinsed and drained

2. Ghee – 1.5 – 2 tbsp

3. Whole spices – Fennel seeds – 1 pinch, cardamom – 2 – 3, cloves – 4, cinnamon stick – 1/2 inch,

4. Cashew nuts – 2 – 3 tbsp

5. Onion – 1/2 cup, thinly sliced

6. Carrot – 1 small, thinly sliced

Green beans – 3 tbsp, cut into thin rounds

Cabbage – 3/4 cup, thinly sliced

Fresh / frozen green peas – 1/4 cup

7. Hot water –  2 cups

8. Salt – To taste

9. Mint and cilantro, chopped – 2 – 3 tbsp each

Method

1. Cook rice adding 2 cups of water and salt. Set aside.

(If using a pressure cooker, combine rinsed rice, 2 cups of water and salt. Bring to a boil. Add 1/2 tsp ghee (optional) and mix well. Cover with lid and cook until steam starts coming out profusely out of the lid. Bring down the heat and cook for 3 minutes at medium-low heat. Switch off. Open the cooker after 10 – 15 minutes.

2. Heat 2 tbsp ghee in a kadai over medium heat. Add  whole spices and stir until fragrant. Add cashew nuts and stir for a few seconds. Next add sliced onion, a pinch of salt and stir until golden in color.

3. Add the vegetables numbered 6, a pinch of salt and stir-fry for a few minutes until done. Add cooked rice and mix gently. Finally add chopped mint and cilantro. Mix well. Serve with pappadam, raita and any spicy dish.

Raita

Ingredients

1. Onion – 1/4 cup, chopped
2. Tomato, firm – 1 small, seeds removed and chopped
3. Salad cucumber – 1/2 cup, peeled, seeded and chopped
4. Green chilly – 1, chopped
5. Cilantro – 2 tbsp, chopped (optional)
6. Yoghurt – 1/2 cup, beaten with little water
7. Sugar – 1 pinch
8. Salt – To taste

Method

Combine all the above ingredients in a large bowl. Check for salt. Set aside for 10 minutes. Serve with vegetable rice / pulao / biriyani