Yogiratna Recipes

Steps:

• Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
• Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
• Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
• Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
• Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
• Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Steps:

• Firstly, add a cup of water to the grated coconut and grind it in a mixer.
• Pass it through a sieve.
• Squeeze out the pulp.
• Keep the coconut milk extract aside.
• Peel and cut the potatoes, carrot and cucumber.
• Keep aside.
• Grate the tomatoes, discard skin and keep aside.
• In a deep microwaveable dish, mix together the potatoes, carrot, cucumber, ashgourd, green peas, cauliflower, green chillies, ginger-corriander seeds paste, coconut milk and the grated tomatoes.
• Cover.
• Microwave on HIGH for 17 minutes.
• Stir once in between.
• Allow standing time of 2 minutes.
• Add salt.
• Mix well.
• Microwave on MEDIUM-HIGH (80%) for 2 minutes uncovered.
• Next, prepare a seasoning of cumin seeds, mustard seeds and curry leaves in a frying pan.
• Pour onto the vegetable combo.
• Mix well.
• Garnish with finely chopped corriander leaves.
• Serve hot with steamed rice, topped with ghee (optional) and accompanied by pickle.