“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
A perfect family meal for special occasion
Published On: 19 Sep 2011
for more details, click the name of the ingredient
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
This is perhaps the oldest way of preparing chicken:
Clean the chicken and keep aside for drying.
Meanwhile mix together butter, rosemary and pepper in a bowl.
Carefully loosen the skin of the chicken and place the mixture between the skin and the flesh. This way the flesh is kept moist and the skin will become crisp. Rub any left over mixture on top of the chicken. Keep aside for 1 hour.
In the mean time, cut carrots into round pieces and onions into small enough pieces to grind later.
Prick the lime and place it inside the bird`s cavity. Cut the top of garlic and also place it along with the lime. Tie together the legs of the chicken to retain the whole look of the dish.
Heap the cut vegetables in the pan and place the marinated chicken on top of that.
Preheat the oven to 220 Celsius and place the chicken in. Reduce the temperature to 180 Celsius after 5 minutes. This keeps the moisture locked inside.
Cook for 60 minutes and take out the pan from oven. Pour generously the juice running in the pan over the chicken. This will give a nice brown color to the skin when done.
Cook for another 45 minutes or till a knife inserted at the thickest part of the thigh runs clear juices, whichever is later.
Remove the knot on the legs and keep it on a serving plate along with carrots. The onions can be served as it is. But i like to grind it, and mix it with 2-3 drops of soya sauce to make a dip.
Serve whole with boiled broccoli. Classic roast chicken with vegetables is ready.
Chicken cake is a spicy super moist cake with chicken.it is ...
This is very easy and quick tandoori batter which we don't ...
Al Faham Chicken-Arabian grilled chicken is a popular middle...
In lettuce wrap veggies are stuffed in lettuce leaves along...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements