Palak Chicken | Green Chicken Curry | Palak Murgh

Ingredients

Chicken – 300 gm

Make a puree of 1
small bunch of spinach leaves

Onion –  3 medium sliced

Ginger Garlic paste
– 2 tsp

Cumin seed – 1 tsp

Cinnamon – 1 small
stick

Cloves – 4

Cardamom - 2

Red chilli powder –
2 tsp

Coriander powder –
1 tbl.sp

Cumin powder – 1
tsp

Garam masala – ½
tsp

Turmeric powder –  ½ tsp

Yogurt – 1 tbl.sp

Salt as per taste

Make a puree of

Tomato – 2

Green chilli - 1

Method

Heat 3 tbl.sp of
oil and add whole spices. Let it splutter.

Add onion and a tsp
of onion sliced and cook till golden brown in color.

Add a tsp of salt
to it for the onions to cook fast.

When onions are
cooked, add ginger garlic paste and sauté for few seconds.

Then add tomato
puree and yogurt and all the powdered masala.

Stir fry for few
seconds.

Add chicken pieces
and cover and cook for a minute.

Add chicken pieces
and a cup of water and cover and cook on a medium flame till chicken is done.

Keep stirring in
between.

Add spinach puree,
mix well and cook for a minute.

Serve hot with
rice, roti or paratha

Kushka Rice

INGREDIENTS
Rice -  Half kg washed and soaked in water for half an hour
Cumin seed - 1 tsp
Cinnamon - 1 small stick
Cloves - 3 to 4
Cardamom - 2
Bay leaf - 1
Onion - 1 medium sliced
Handful of chopped mint leaves

METHOD
Heat oil in a pan along with one tsp of ghee/butter. When hot add all the whole masala and fry for a minute, then add onion and cook till it becomes translucent.
Add chopped mint leaves and fry for few seconds. Add water, double the quantity of rice and enough salt to make it salty. Cover and let it boil.
When it starts boiling, add rice and cook on a medium flame till half done. Stir it and slow the flame and cover and cook till the rice is fully cooked. Serve hot with veg or non veg curry.

Chicken Korma | Easy Chicken Curry

Ingredients

 For marination

Chicken – 1/2 kg

Potato - 1 big chopped 

turmeric powder - 1/2 tsp

roasted cumin powder - 1 tsp

corriander powder - 2 tsp

garam masala - 1/2 tsp

red chilli powder and salt as per taste

 thick yogurt - 2 big spoon

few chopped corriander and mint leaves

Onion – 3 medium size sliced

Ginger garlic paste – 2 tsp

green chilli - 2 slit

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Cloves – 3

Green cardamom – 2

Cinnamon – 1 inch piece

Bay leaf - 1

Method

Wash and cut chicken into desired pieces.

Marinate chicken with ingredients given and leave it for half to one hour.

Heat oil about 3 to 4 tbl.sp, with one tsp of ghee/butter.  when hot add cinnamon stick and cloves, bay leaf , cumin seed and cardamom.  Sauté for a minute and add onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes. Then add this marinated chicken  and fry on a low flame for 2 to 3 minutes.  Then add water as required. Cover it with a lid and let it cook on a slow flame for 25 to 30 minutes. Add more water if required.

  Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

Simple Dal Recipe Dal Fry Recipe | Dal Tadka Recipe

Ingredients

Dal – 1 cup

Tomato – 1 chopped

Tamarind pulp – 1 to 2 tsp

Coriander leaves for garnishing

Salt as per taste

For tempering

Garlic flakes – 3 to 4

Onion – 1 small chopped

Green chilli – 1

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Few curry leaves

Method

Soak dal in water for half an hour and then pressure cook it by adding little turmeric powder.

When cooked, mash it. Add tamarind pulp and salt.

Heat oil in a pan and add mustard seed and cumin seed. When it splutter add garlic crushed and chopped onion and  cook till it changes its color. Add few curry leaves and green chilli and cook for few seconds. Add tomato and cook till it is totally mashed.  Add cooked dal and cook till dal starts boiling. Garnish with coriander leaves and serve hot with plain white rice.

Grilled Chicken Breast without Oven

Ingredients

Chicken breast – 2

For marination

Yoghurt  - 3 to 4 tbl.sp

Kashmiri chilli powder and salt as per taste

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Method

Make few cuts on the chicken breast and  marinate with the ingredients given. Leave it for half an hour or more.

Take a grilled pan, add little oil and cook this chicken breast on a slow flame till done.

Now place the chicken breast in a bowl. Take hot charcoal piece or coconut shell, burn it.

Take a bowl, place this burn piece into it and put 2 to 3 tsp of ghee/butter and 2 to 3 cloves. Place in the chicken bowl and cover it for 2 to 3 minutes. Remove . you will get nice smoky flavour like restaurant. Garnish with onion, tomato, cucumber,  pieces of lemon and corriand er and mint leaves and serve hot.

Dal Dudhi

Ingredients

Onion – 2 medium chopped

Ginger garlic paste – 1 tsp

Tomato – 2 chopped

Green chillies – 2 slit open

Cinnamon – 1 small piece

Caraway seed /shahijeera – 1 tsp

Cloves – 2 to 3

Red chilli powder – as per taste

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Garam masala – ½ tsp

Tuvar dal – 4 tbl.sp

Chana dal – 2 tbl.sp

Moong dal – 2 tbl.sp

Bottle gourd – 250 gm

Salt as per taste

Mint and coriander leaves for garnishing

Method

Peel and chop bottle gourd into pieces.

Wash and pressure cook all the dal given along with turmeric powder and chopped bottle gourd.

Heat oil in a pan, add cinnamon, cloves, caraway seed and cook till it splutter. Add green chilli and fry for few seconds.

Add ginger garlic paste  and sauté for few seconds.

Add onion and cook till it is light brown in color. Add  chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and  fry on a low flame till oil separates.

Add the cooked dal and mix it well. Let it simmer on a low flame till it starts boiling.

Garnish with mint and corriandr leaves and serve hot with rice or roti.

Tomato Rasam

Ingredients
tuvar dal - 3 tbl.sp
tomato - 4
ginger - 1 small piece
turmeric powder - 1/2 tsp
asafoetida -1/4 tsp
tamarind pulp - 2 tbl.sp
sugar - 1 tsp'
salt as per taste

for making rasam podi/masala
corriander seed - 1 tbl.sp
cumin seed - 1 tsp
black pepper pods - 1 tsp
masoor dal - 1 tsp
urad dal - 1 tsp
chana dal - 1 tsp
fenugreek seed - 1/4 tsp
mustard seed - 1/2 tsp
red chillies - 3


for tempering
red chillies - 1
mustard seed - 1 tsp
few curry leaves

Method
Cook tuvar dal in enough water along with tomato, ginger, turmeric powder, asafoetida.
Dry roast the ingredients given for rasam and blend it to a fine powder.
when dal is cooked, blend it well and add rasam masala, tamarind pulp, sugar and salt and cook for two minutes.
Temper it with given ingredients and serve hot.

Spicy Potato

Ingredients
Potatoes - 4 boiled and diced
onion - 2
ginger garlic paste - 1 tsp
green chilli - 3
tomatoes - 3 chopped or pureed
few coriander leaves
salt as per taste

dry roast and make powder of
coriander seeds - 1 tbl.sp
sesame seeds - 1 tbl.sp
cumin seeds - 1 tsp

Method
heat oil in a pan and saute onions till soft. then add ginger garlic paste and green chillli and cook for 2 minutes. when done add tomatoes and cook till it is mashed up.then add corriander powder, boiled potatoes, salt and little water. Mix well and let it cook on a low flame for few minutes.
garnish with corriander leaves and serve hot with rice or roti.

Egg Masala

Ingredients

Egg boiled – 5

Onion – 2

Tomato puree – 1 tbl.sp

Few curry leaves

Sambhar masala – 1 tbl.sp

Salt as per taste

Coriander leaves for garnishing

Method

First boil eggs, remove the skin. Add sambhar powder to it and give it a toss and keep aside.

Heat oil in a pan, add onions and curry leaves and fry till golden brown in color and then add tomato puree and stir fry for 2 minutes till the raw smell goes.

Add eggs, stir fry and add a cup of water. Cover and leave it to simmer on a low flame for few minutes till the gravy thickens.

Garnish with coriander leaves and serve hot with rice or roti.

Eggless Indian Cookie Recipe (Naan Khatai)

Ingredients

Refined flour/maida – 1 cup or ½ cup refined flour and ½ cup wheat flour

Sugar – ½ cup

Butter – ½ cup

Coarsely powdered cashew nuts and almond along with ½ tsp of cardamom powder

Baking soda – ¼ tsp

Method

Combine sugar and butter and whisk till it becomes soft and fluffy.

Then add baking soda, powdered cashewnuts, almonds and cardamom powder along with baking soda.

Mix well and add refined flour and knead to make a soft dough.

Make small balls and decorate with pistachio.

Bake at 160 degree celcuius for 10 to 12 minutes.

As they cool down, they becomes little hard.

Chorchori Recipe (Mixed Vegetable Recipe)

Ingredients

Mixed vegetable – ½ kg (potato, cauliflower, french beans, green peas, carrot, eggplant, red pumpkin)

Turmeric powder – ½ tsp

Red chillli – 2 to 3

Ginger – 1 tsp

Asofoetida – ¼ tsp

Sugar – ½ tsp

Salt as per taste

Mustard oil

Coriander leaves for garnishing

Panchphoron

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Cumin seed – 1 tsp

Nigella seed (kalonji) – 1 tsp

Fenugreek seed – ½ tsp

Mix together all and take 1 tsp for tampering

Method

Wash and cut all the vegetables into small pieces and keep aside.

Heat one tbl.sp of mustard oil in a pan, add 1 tsp of panchphoron and fry till it splutters.

Then add grated ginger, red chilli and asofoetida. Sauté for a minute and then add mix vegetables and stir fry in oil for 2 to 3 minutes. Add a cup of water along with salt and turmeric powder. Cover and cook on a low flame till the vegetables are cooked. Garnish with coriander leaves and serve hot.

Gatte Ki Sabzi

Ingredients

For making gatte

Besan/chickpeas flour – 1 cup

Yoghurt – ¼ cup

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

 Baking soda – ¼ tsp (optional)

Ajwain – ¼ tsp

Salt as per taste

For the gravy

Yoghurt – 1 cup

Chickpeas flour/besan – 1 tbl.sp

Onion – 1

Tomato – 1

Ginger garlic – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Method

First make a dough from the ingredients given for making gatta. Roll into oblong shape and then poach it in hot boiling water for about 10 to 15 minutes. Remove and keep aside. Do not discard the water. Cut it into 1 inch pieces.

 For the gravy

In a bowl take yoghurt; to it add chickpeas flour, coriander powder, cumin powder, red chilli powder and salt. Mix well till all the lumps are removed.

Heat one tbl.sp of oil in a pan, add mustard seeds and cumin seed, when they splutter, add ginger garlic paste. Sauté till the raw smell goes. Then add onion and cook till it becomes soft. Add tomatoes and cook till it is totally mashed up.

Add yoghurt, mix well and cook till it starts boiling. Then add chopped gatte and cook more for 2 to 3 minutes on a low flame. Garnish with coriander leaves and serve hot with roti or paratha.

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Stuffed Vegetable Paniyaram

Ingredients

Idli batter – 1 cup

Mustard seed – 1 tsp

Carrot – 1 grated

Capsicum and spring onion chopped

Coriander leaves

Green chilli and salt as per taste

Method

Heat oil in a pan, add mustard seeds. When they start to splutter, add green chilllies and fry for a minute. Then add all the vegetables and salt as per taste.

Take a paniyaram mould, put little oil in each mould and pour the batter. Cover and keep for 1to 2 minutes. When it is done, flip to the other side and cook it is cooked. Remove and sprinkle chilli powder on top and serve with chutney.

Capsicum Curry in Peanut Sauce

Ingredients

Capsicum – 4

Onion – 1 small

Tomato – 2 small

Ginger garlic paste – 1 tsp

Lemon juice – 1 tsp

Turmeric powder – ¼ tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Roast and blend it to a paste

Peanut – 3 tbl.sp

Dessicated coconut – 1 tbl.sp

Sesame seed – 1 tbl.sp

Coriander seed – 2 tsp

Cumin seed – 1 tsp

Method

First roast all the ingredients given and blend it to a paste.

Heat oil in a pan, and sauté till translucent.  Then add ginger garlic paste and sauté till the raw smell goes and then add onions and sauté till translucent. 

Add tomato and cook till it is totally mashed up, and then add blended masala and red chilli powder, turmeric powder and salt. Cook till it starts boiling.

Add chopped capsicum and lemon juice and cook for few minutes. Remove from flame. Garnish with coriander leaves and serve hot with rice or roti.

Coconut Lemon Rice

Ingredients

Rice – 2 cups

Green chilli – 1

Grated ginger – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Peanuts – 1 tbl.sp

Red chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Lemon juice – 1 tsp

Freshly grated coconut –  ¼ cup

Coriander leaves for garnishing

Method

Heat oil in  a pan, add mustard seeds, when it start to splutter add cumin seed.

Then add grated ginger and green chillli and sauté till the raw smell goes. Add peanuts and roast it for few minutes and then add red chilli powder, turmeric powder and salt.

Fry for few seconds and then add cooked rice.

Mix well all the ingredients and add lemon juice and one table spoon of water.

Simmer on a slow flame for few minutes.

Remove and garnish with grated coconut and coriander leaves.

Maharashtrian Amti (Dal Recipe)

Ingredients

Dal cooked – 1 cup

Red chilli powder – 1 tsp

Cumin powder – ½  tsp

Jaggery – 1small piece

Freshly grated coconut/ paste of dry coconut – 2 tbl.sp

Tamarind pulp – 2 tsp

Few curry leaves

Coriander leaves for garnishing

Salt as per taste

For tampering

Asofoetida – ¼ tsp

Mustard seeds – 1 tsp

Whole red chilli – 2

Method

Heat oil in a pan, add mustard seeds, when it start to splutter, add asofoetida and whole red chillies and fry for a minute, add cooked dal to it. Stir and add red chilli powder, roasted cumin powder, jiggery, coconut, curry leaves and tamarind pulp.

Stir well and leave it to boil.

Remove and garnish with coriander leaves and serve hot.

Make Naan Without Yeast, Tandoor or Oven

Ingredients

Wheat flour –  2 cups

All purpose flour – 1 cup

Yoghurt – 1 cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Salt as per taste

Nigella seed/kalonji

Method

In a bowl, sift together wheat flour, allpurpose flour, baking powder, baking soda and salt.

Add youghurt and enough water to knead it to a soft dough.

Leave it aside for an hour.

With the help of a rolling pin, roll thick naan, sprinkle little nigella seed on top and cook on a pan or bake in the oven at 200 degree celcius.

Green Peas Masala

 Ingredients

Green peas – 100 gm

Onion – 1

Ginger garlic and green chilli paste – 1 tsp

Tomato puree – 2 tbl.sp or 2 medium size chopped tomatoes

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Few curry leaves

Salt as per taste

Few coriander leaves

Dry roast and blend it to a fine paste

Red chillies – 2 to 3

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – 1 small piece

Cloves – 3

Dessicated coconut – 1 tbl.sp

Cashewnut – 7 to 8

Method

Heat oil in a pan, add onions, sauté till light brown in color and then add curry leaves and ginger garlic and green chilli paste and stir fry till the raw smell goes.

Add tomato puree and fry for 2 minutes.

Add garam masala, turmeric powder, salt and green peas and stir fry for 2 to 3 mintes and then add roasted masala. Mix well, add little water and leave it to simmer on a low flame for few minutes. Remove and garnish with coriander leaves.

Serve hot with rice or roti.

Stuffed Green Peas Cutlet

Ingredients

Potato – 2

Green peas – 1 cup

Ginger garlic  - 1 tsp

green chilli - 2

Red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Few coriander leaves

Corn flour – 1 tbl.sp

Oats – 1 tbl.sp

Rice flour and soya flour for coating

Chaat masala

Method

Take 2 big potatoes, boil and mash it.

Boil green peas and keep aside.

To the potatoes, add corn flour, oats, red chilli powder, cumin powder and salt. Mix well and make small flat circles.

Heat oil in a pan, add ginger garlic and green chilli, sauté for 2 minutes till the raw smell goes and then add boiled green peas, salt and coriander leaves.

Gently mash the green peas mixture.

Use this as a stuffing in the potato. Make oblong shape balls.

Coat it with rice and soya flour and shallow fry in oil.

Sprinkle little chaat masala on top and serve hot with chutney.

Chocolate Dosa

Ingredients

Coconut milk – 1 cup

All purpose flour – ½ cup

Sugar – as per taste

Cocoa powder – 1 tbl.sp

Cinnamon powder – ¼ tsp

Baking soda – ¼ tsp

Ripe Banana – 2

Chocolate syrup

Method

In a blender, combine all the ingredients except  chocolate syrup and blend it to a fine paste.

Heat a pan, pour one spoon of batter on the tava and spread in a circular way.

Garnish with grated chocolate on top.  When cooked, remove it in a plate, drizzle chocolate syrup on top and serve.