Friday, 28 November 2014

Ragi Roti / Ragi Ada

Ragi Roti is a healthy flat bread made with finger millet flour and shallots. It is flavored with cumin seeds and carom seeds and spiced up with green chillies. Easy to make and packed with nutrition. Serve it for breakfast with coconut chutney or yogurt dip or you can eat just plain for evening snack with a hot cup of tea.



Ingredients

  • 1 Cup Ragi Flour / Ragi Atta
  • 6 Shallots chopped finely
  • 1 green Chilli chopped finely
  • 1 Tablespoon finely chopped cilantro leaves
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Ajwain / Carom Seeds
  • 1 Tablespoon finely chopped fresh coconut bits for a nice crunch
  • 1 Tablespoon vegetable oil / sesame seed oil to cook the rotis
  • water to knead the dough
  • Salt to taste

Directions

1. In a bowl add ragi atta, shallots, green chillies, cilantro leaves, cumin seeds, carom seeds and salt.Mix everything together


 

 

 

2. Start adding 1 tablespoon of water at a time to the atta and mix the dough until it comes together as a soft dough

                                   

3. Heat tawa  / pan for cooking the rotis
4. Take a zip lock bag and spray cooking oil. Place 2 tablespoons of the ragi roti atta over the greased zip lock bag. Gently press the dough using hand and spread it to a thin round roti

                                   


6. When the tawa is hot, carefully lift the ragi roti from the zip lock bag and place it over the tawa. Do not place the roti directly with the zip lock bag. The bag melts instantly and it is a mess. Lift the ragi roti with hand and place it on the tawa.

                                 

7. Spray cooking oil and cook for 1 to 2minutes on each sides
8. Serve hot with coconut chutney or yogurt dip
 

Dal fry

Dal fry is a delicately spiced North Indian dal flavored / topped off with an amazing tadka. Rich, creamy and soft dal is tempered with Indian spices and clarified butter/ Ghee. Tadka is a process of tempering of Indian spices in clarified butter/ ghee to release their flavor and aroma.
 
Dal fry is a healthy and nutrition packed side that pairs perfectly with roti or Jeera rice or plain pilaff.
 
 

Ingredients

  • 1/4 Cup Toor Dal
  • 2 Tablespoon Chana Dal
  • 1 Medium red onion chopped
  • 1 inch Ginger piece chopped finely
  • 1 Green Chilli chopped finely
  • 1/4 Teaspoon Turmeric powder
  • 1 Tablespoon Fresh Cream
  • Salt to taste
  • 1 Tablespoon finely chopped cilantro leaves

For the Tadka / tempering

  • 2 Tablespoons Ghee
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 2 dry red chillies
  • 3 Garlic cloves chopped finely
  • 1 sprig of curry leaves
  • 1/2 Teaspoon red chilli powder
  • a big pinch of hing / Asafoetida
  • 1 Teaspoon Kasuri Methi / dried fenugreek leaves

Directions

1. Wash toor dal and chana dal for several times
2. Add toor dal and chana dal in a pressure cooker
3. Add chopped ginger, green chilli, chopped onion, turmeric powder
4. Add 2 Cups of water ,  1/2 Teaspoon of oil to the dal an pressure cook for 6 to 7 whistles on medium heat setting
5. Once the dal is cooked, mash the dal gently using a spoon. Add 1/4 cup water to the cooked dal and simmer. Meanwhile prepare the tadka for the dal
6. In a tadka pan / wok prepare the tadka : Add ghee in the pan. Keep the flame medium. When the ghee melts, add mustard seeds and cumin seeds. When they splutter, add curry leaves and let it sizzle
7. Then add garlic cloves and fry until the garlic is light golden
8. Add broken dry red chillies and red chilli powder and hing and give it a stir. Finally add crushed kasuri methi to the ghee and switch off the flame
9. Add this tadka to the simmering dal and gently stir in
10. Stir in the fresh cream and switch off the flame
11. Garnish with fresh cilantro leaves and serve hot with roti or rice
 

Keema Matar

Keema matar is a delicious side made with ground meat / minced mutton / keema with green peas. One of the easiest side to make with ground meat with just few readily available ingredients. This side is delicious , mildly spiced and so juicy. Pairs perfectly with roti , naan or any flat bread.
 
 

 

Ingredients 

  • 500 Grams Mutton mince / Keema
  • 1/2 Cup Green Peas ( thaw if frozen)
  • 3 Tablespoon Olive Oil
  • 1 Green Chilli sliced ( you can use 2 or 3 green chillies according to your spice preference. My kids do not eat spicy food. Hence I added only one chilli. Original recipe uses 3 slit green chillies though)
  • 1 Medium red onion chopped finely
  • 1/2 Tablespoon Ginger chopped finely
  • 1/2 Tablespoon Garlic chopped finely
  • 1 Tablespoon Coriander powder
  • 1/2 Teaspoon red chilli powder
  • 1/4 Teaspoon Turmeric powder
  • 1/2 Teaspoon Garam Masala
  • Salt to taste
  • Juice of 1/2 Lemon
  • 1 tablespoon fresh cilantro leaves for garnish 

Directions 

1. In a pan, heat 1 tablespoon olive oil. When the oil is hot, add minced mutton/ ground meat and sauté on high flame along with 1/4 teaspoon salt for 3 to 4 minutes. Keep stirring frequently. Remove the ground meat from the pan and set aside
2. In the same pan, heat 2 tablespoon olive oil.
3.  When the oil is hot, add chopped onions and fry until they are light golden
4. Add slit green chilli , chopped ginger, garlic and fry until the raw smell of the garlic goes
5. Add  coriander powder, red chilli powder, turmeric powder and sauté for a minute
6. Now add the ground meat we previously sautéed at step number one to the pan and mix the meat with masala
7. Add 1/2 cup water, salt to taste and let the ground meat cook for 20 minutes or until the meat is completely cooked through and its soft and juicy
8. Add green peas and garam masala and if required add 1/4 cup water. Let it cook for 5 minutes
9. Check if the ground meat is cooked through. Add fresh lemon juice and cilantro leaves. Stir everything together and switch off the flame
10. Close the pan with a lid for 10 minutes and let the flavors develop
11. Serve hot with roti / bread of your choice
  

Wednesday, 26 November 2014

Methi Paratha

Healthy and nutritious parathas/ flat breads packed with fresh fenugreek leaves and spices. These parathas can be served with garlic yogurt dip and pickle. I packed them for Ryan's lunch box. These are soft, tastes delicious and packed with freshness from methi leaves.
 

Ingredients

  • 1 Cup whole wheat flour
  • 2 Tablespoon Besan
  • 1/2 Cup fresh methi leaves chopped finely ( fresh fenugreek leaves)
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon red chilli powder
  • a big pinch of Hing / asafoetida
  • 2 Tablespoon vegetable oil
  • Salt to taste
  • water to knead the dough

Directions

1. In a large bowl, add whole wheat flour, besan, finely chopped methi leaves, red chilli powder, hing, cumin seeds, salt and 1 tablespoon vegetable oil
2. Mix everything together until oil is well absorbed by the atta

                                     


3. Now sprinkle 1 tablespoon of water at a time and start kneading the dough and bring everything together as a soft dough. cover the dough with plastic wrap
4. Set aside for 15 to 20 minutes
5. After 20 minutes, knead the dough once more. Make medium sized balls out of the dough

                                        
                 
6. Roll each dough ball into round rotis

                                       


                                        

7. Heat a pan / tawa and cook the methi parathas over medium heat. Brush oil on both sides of the paratha

8. Serve hot with yogurt dip and pickle

Tuesday, 25 November 2014

Mooli ki Subzi / A side made with radishes with their greens

How many of you discard the radish greens / leaves and use only the radishes ? Hate radishes for their pungent smell ? Well not anymore. Try this delicious side " Mooli ki Subzi " made with white radishes and the radish greens/ leaves. This is a very popular dish from North India especially in the winter season. This dish is little bit tart, little bit bitter and the greens balance out the tartness, radishes add a nice crunch.
 
Very healthy side and it tastes delicious and crunchy. And absolutely no pungent smell of radishes. I used white radish with leaves. You can use the red radishes along with the leaves.
 

 

Ingredients

  • 2 Cups Radishes cut lengthwise to about 1 inch pieces ( just like French fries)
  • 3 Cups finely chopped or julienned radish greens / radish leaves
  • a big pinch of baking soda
  • 2 Teaspoon vegetable oil
  • 1/2 Teaspoon cumin Seeds
  • 1/2 Teaspoon carom Seeds (ajwain)
  • 1 Medium red onion chopped finely
  • 1 Green chilli chopped finely
  • 1 Teaspoon ginger paste or finely chopped ginger
  • 1/2 Teaspoon red chilli powder / red chilli flakes / freshly ground black pepper
  • salt to taste

Directions 

 
1. Wash radishes, remove the greens or leaves from the radishes and set aside. Peel remove the skin of radishes. Chop them in to thick long pieces just like you cut potatoes for French fries


 
 

2. Wash radish greens several times in a colander under the running tap water. Pat dry and chop them finely

                                     


3. In a large pot, bring 4 cups of water to boil. Add 1/2 Teaspoon salt and a big pinch of baking soda to the boiling water

                                   


4. Add the radishes in the boiling water and cook them for 5 minutes until the radishes are cooked through. Finally add radish greens and cook for one or two minutes. Just to blanch the greens

5. Drain water completely

                                    


6. In a pan, heat vegetable oil
7. When the oil is hot, add cumin seeds, carom seeds. When they sizzle , add red onions and 1/4 teaspoon salt and fry until the onions are soft

                                    

                                    


8. Add green chillies and chopped ginger/ ginger paste and fry a minute

                                  

9. Add red chilli powder and give it a stir

10. Add boiled radishes along with the blanched greens and mix everything together gently

                                  

11. Simmer for 5 minutes or until all the water evaporates

12. Serve hot
 

Monday, 24 November 2014

Murg Dahi Dhaniya Korma / Chicken in cilantro yogurt sauce

Chicken cooked in a delicious cilantro yogurt sauce. Packed with the goodness of greens and easy to make. This gravy is creamy, mildly spiced and bursting with freshness from the mint and cilantro leaves. Caramelized red onions add a nice flavor to the dish. Serve it with roti / naan /steamed rice/ pilaff.
 
 
 

Ingredients

  • 500 Grams boneless chicken pieces
  • 2 Tablespoon vegetable oil
  • 1 Large red onion chopped finely
  • 1 inch ginger piece chopped finely
  • 4 Garlic cloves crushed and then chopped finely
  • 1 Cup plain natural yogurt / curd
  • 2 Tablespoons coriander powder
  • 1 Tablespoon fresh cream
  • Salt to taste

To grind

 
 
  • 10 shallots
  • 1/2 cup tightly packed cilantro leaves
  • 10 mint leaves
  • 2 or 3 Green chillies
  • 1/2 Teaspoon Cumin Seeds
  • 1 Teaspoon whole black peppercorns

Directions

1. Add all the ingredients listed under 'To Grind' in a food processor and grind it to fine paste. I did not add water while grinding. You can use 1 or 2 tablespoons of water if required
2. Wash chicken pieces and set aside
3. In a pan, heat oil. When the oil is hot, add chopped red onions and fry until they are soft
4. Then add ginger and garlic and fry until the garlic turns light golden
5. Add the ground green paste ( from step number 1) and give it a nice stir
6. Sprinkle 1/2 teaspoon salt and simmer for 5 to 8 minutes until all the in the ground paste evaporates and oil starts leaving from the mixture
7. Add coriander powder and fry nicely for a minute
8.Increase the heat settings to high and add the yogurt. Stir continuously for 2 to 3 minutes after adding yogurt
9. Once the yogurt gets absorbed and the gravy thickens, add the chicken pieces and fry them on high flame for 2 to 3 minutes
10. Add 1 cup water to the chicken , season with salt and let the chicken cook for 15 to 20 minutes until the chicken is cooked through
11. Finally add fresh cream. Cook for a minute more and switch off the flame
12. Garnish with chopped cilantro leaves and serve hot with roti / naan / plain rice
 

Egg Pepper Fry / Egg Pepper Masala

Egg pepper fry is a spicy side with hard boiled eggs. Boiled eggs are tossed in onion and freshly ground spice mix masala. Easy to make and can be made quickly. This side can be served along with roti , rice or with breads.
 
 
 
 

Ingredients

  •  4 Large Eggs
  • 2 Tablespoon Vegetable Oil
  • 1 Large red onion chopped finely
  • 2 Garlic cloves chopped finely
  • 1 Teaspoon whole black peppercorns
  • 1/2 Teaspoon Cumin Seeds
  • 1 Teaspoon Coriander Seeds
  • 1 sprig of curry leaves
  • 1 Teaspoon chopped cilantro leaves for garnish
  • Salt to taste

Directions 

1. Keep eggs outside refrigerator overnight and bring it to room temperature.
 
2. Hard boil eggs and carefully peel remove their outer skin. Make sure not to break the egg. Cut them in halves and set aside
 
3. In a pan , dry roast cumin seeds, whole black peppercorns and coriander seeds on low heat for 2 to 3 minutes or until you smell a nice aroma of the roasted spices. Switch off the flame and let them cool completely
 
4. In a spice grinder / mixie , add the roasted spices and grind them to powder
 
5. In a pan, heat 2 tablespoon vegetable oil. When the oil is hot, add curry leaves and let them splutter
 
6. Keep the flame low. Add chopped garlic and fry for few seconds
 
7. Then add the chopped red onion, sprinkle a big pinch of salt and fry the onions until they are soft
 
8. Add the ground spice powder we prepared at step number 4 and give it a stir
 
9. Add 2 tablespoons of water, season with salt and let the masala cook
 
10. Place the egg halves over the pepper masala with cut side down
 
11. Cook the masala until the water evaporates and the eggs gets coated with pepper masala
 
12. Switch off the flame and garnish with chopped cilantro leaves and serve hot
 
 

Friday, 21 November 2014

Vegetable Noodles

Cooked noodles tossed with stir fried carrots , green beans , peanuts in soy sauce. Quick, healthy and nutritious dish that can be made in less than 20 minutes. Delicious and full on flavor with crunchy veggies and soft noodles.



Ingredients

  • 225 Grams / 8 oz Dried Egg Noodles
  • 2 Tablespoon Vegetable oil
  • 2 Tablespoon roasted peanuts
  • 2 Spring onions white part chopped finely
  • 4 Cloves of Garlic crushed and chopped finely
  • 1 inch Ginger piece chopped finely
  • 1 Teaspoon Red Chilli Flakes / freshly ground black pepper
  • 2 Carrots chopped finely
  • 8 green beans chopped finely
  • 2 Spring Onion Greens chopped finely
  • 1 Tablespoon dark soy sauce
  • Salt to taste

Directions

1. In a large pot bring 4 to 5 cups of water to boil. Add salt and 1 teaspoon oil. Then add the noodles and cook as per the instructions on the noodles packet. Cook noodles to al dente. I cooked my noodles for 2 minutes. Immediately drain water completely. Wash the cooked noodles under tap water for a minute to remove the excess starch. Toss 1/2 teaspoon oil in the cooked noodles. This will ensure they wont stick together

2. In a large pan, heat remaining oil. When the oil is hot, add  peanuts, spring onions, chopped garlic , ginger and fry for few seconds on high flame

                    

3. Then add red chilli flakes and fry for few seconds

4. Add chopped carrots and green beans and fry for 2 to 3 minutes. Vegetables should remain crunchy

                           
 
5. Add soy sauce and give it a stir

6. Then add cooked noodles and toss gently

                            

7. Check for salt and add more if required

8. Garnish with spring onion greens and serve hot

Thursday, 20 November 2014

Mushroom and bell peppers fried rice

Crunchy bell peppers &  mushrooms stir fried and spiced up with Schezwan sauce and mixed with steamed rice. This is one of the easiest fried rice to make for a week night. Flavor and taste guaranteed. Kids friendly and on the table in less than 30 minutes.
 
You can toss some roasted peanuts or roasted sesame seeds for extra crunch. Also, garnish with chopped spring onion greens.
 
 


Ingredients

  • 1 Cup Basmati Rice / Long grain rice
  • 1 Pack Fresh Mushrooms ( I used button mushrooms )
  • 1/4 Cup red bell pepper
  • 1/4 Cup Green bell pepper
  • 1/4 Cup Yellow bell pepper
  • 1 Inch long Ginger chopped Finely
  • 6 Garlic Cloves chopped finely
  • 1 Tablespoon Dark Soy Sauce
  • 1 Tablespoon homemade Schezwan sauce ( optional. Follow the link to make Schezwan sauce at home. Add this sauce if you like spicy fried rice)
  • 1 Tablespoon Sesame Seed Oil
  • Salt to taste
  • Freshly Ground Pepper to taste
  • Fresh Green Onions chopped finely for garnish  

Directions  

1. Prepare Steamed Rice : Wash rice several times in tap water. Soak rice in tap water for 10 minutes. In a large pot, add about 5 Cups of water. Add 1 Teaspoon Salt to the water and bring it to boil
2. Drain water completely from the soaked rice. Add rice to the boiling water. Reduce the flame to medium and cook for 10 minutes
3. Using a slotted spoon, take few grains of rice and check if the rice is cooked to al dente. Take a rice grain and pinch in using your thumb and fore finger. It should feel hard at the center of the grain , while the ends should feel like cooked. At this stage, the rice is perfect for making fried rice. Do not overcook
 
 
4. Drain water immediately using a colander. Add 1 Teaspoon oil to the rice and toss it gently. Adding oil to the steamed rice , helps in retaining rice grains separately without sticking to each other
 
                          
 
5. Clean Mushroom and slice them. Best way to clean mushrooms is using a wet sponge and kitchen towel. Wipe the mushrooms gently using a wet sponge and then clean it with a towel / kitchen towel. I do not wash mushrooms, washing makes it soggy and they loose flavour
 
                         

6. In a large pan, heat sesame seed oil. When the oil is hot, add
 ginger and garlic. Keep the flame High                           
 
7. Add mushrooms and 1/4 Teaspoon Salt and fry on high flame for 2 minutes             

8. Then add bell peppers and sauté for 2 minutes. Do not overcook the bell peppers. Let the bell peppers remain crunchy.
 
9. Add Soy Sauce and Schezwan sauce ( use Schezwan sauce if you like spicy fried rice) and give it a nice stir

10. Add the steamed rice and toss it gently with the veggies

11. Season with salt and freshly ground pepper. Switch off the flame

12. Garnish with spring onion greens and serve hot with one of these gravies Vegetables in chilli Garlic Sace , Mixed Vegetable Gravy , Chilli Paneer
 

Pineapple Upside-Down Cake

A classic pineapple upside down cake - with caramelized pineapple slices on the top and a soft and spongy yellow cake below. The yellow cake is moist and buttery and it just melts in mouth. Pineapple with caramel is absolutely divine.
 
 
 
Preparation Time : 40 Minutes
Baking Time : 50 to 55 minutes

Ingredients

For the Cake

  • 1 and 1/2 cups of all purpose flour
  • 2 Teaspoons of baking powder
  • 1/4 Teaspoon Salt
  • 1 Cup powdered granulated white sugar
  • 1/2 Cup unsalted butter at room temperature
  • 2 Eggs ( Separate egg yolks and whites)
  • 1/2 Teaspoon vanilla extract
  • 3/4  Cup butter milk ( I used homemade butter milk: recipe - Take 3/4 cup of milk in a mug. I used full cream milk. Stir in 1 Teaspoon of distilled white vinegar. Set aside for 10 minutes until the mixture curdles. Buttermilk is ready to be used in the cake batter)

For the topping

  • 1/4 Cup Salted butter
  • 3/4 Cup Brown sugar
  • One 20 oz can of pineapple slices in Juice ( Drain , pat dry with a paper towel)
  • Candied cherries ( original recipe used maraschino cherries. Go ahead and use maraschino cherries if available)

Preparation


1. Grease a 9 inch round cake pan and line it with parchment paper. Set aside. I used a springform cake pan
2. Prepare the topping : In a pan, add butter and brown sugar and stir over medium heat until brown sugar melts. Once the sugar dissolves, continue cooking without stirring the mixture until the mixture starts to bubble. At this stage , switch off the flame and pour the mixture in the prepared cake pan
3. Arrange the pineapple slices over the mixture. Keep candied cherries in the center of the pineapple slice

Directions for making the cake

 
 

Preheat the oven to 180 C / 350 F

1. In a mixing bowl, sift together all purpose flour, baking powder and salt
2. In a large mix bowl, add 2 egg whites and beat on high speed for 2 to 3 minutes until you get firm peak
3. In a separate large mixing bowl, add butter and granulated white sugar and cream together until the mixture is creamy and fluffy. I used a hand mixer
4. Add one egg yolk at a time beating well after each addition
5. Stir in vanilla extract
6. Add flour mixture we prepared at step number 1 into the wet ingredients in 3 additions alternatively with buttermilk , beginning and ending with flour mixture
7. Fold in egg whites we prepared at step number 2 gently in the cake batter. Do not over mix egg whites, cake will turn hard
8. Pour the cake batter in the cake pan over the pineapples. Gently tap and spread the cake batter evenly on the top
9. Bake at 180 C for 50 minutes. Start checking the cake after 45 minutes. Cake is done when a toothpick inserted in the center comes out clean
10. Remove the cake from over. Let the cake remain in the pan for 10 minutes
11. Then carefully invert the cake on a wire rack
12. Cool down completely and serve
 

Tuesday, 18 November 2014

Spicy pepper Chicken

Chicken cooked with onions and a freshly ground spice mix. This dish is easy to make and requires only couple of readily available ingredients. Masala that coats the chicken is spicy but the sweetness from the onions balance that out.


Ingredients

For Marinating the Chicken ( 1 Hour)

  • 500 Grams of Chicken pieces ( I Used thigh and leg pieces)
  • 1/2 Teaspoon Red Chilli powder
  • 1/4 Teaspoon Turmeric Powder
  • Juice of 1/2 Lemon

For the Gravy                         

  • 2 Tablespoon Vegetable Oil
  • 1/2 Teaspoon Fennel Seeds
  • 3 Large Red Onions chopped finely
  • 3 Garlic Cloves
  • 1 Teaspoon Red Chilli Powder
  • 1/4 Teaspoon Turmeric Powder
  • 1 Teaspoon Garam Masala
  • Salt to taste

To Dry Roast and Grind


Dry Roast the below ingredients in a wok on low flame for 5 to 8 minutes or until you smell a nice aroma of the roasted spices. Let them cool completely and then grind it to powder in a spice grinder / mixie
  • 1 Tablespoon Black pepper corns
  • 1 Teaspoon Cumin Seeds
  • 2 Tablespoons Coriander Seeds 

Directions 

1. Marinate chicken with the list of ingredients listed under 'For the marinate' for an hour

2. In a pan, heat oil. When the oil is hot, add fennel seeds. Let the fennel seeds splutter

3. Add onions and fry on low flame until onions are soft

4. Add red chilli powder, turmeric powder , dry roasted spice mix powder and 2 tablespoons of water and fry the masala for 2 minutes stirring continuously

5. Now add the marinated chicken to the pan and give it a nice stir

6. Add 1 Cup water along with salt to taste and let the chicken cook for about 20 minutes. Add more water if the water evaporates completely and chicken is still not cooked through / raw

7. Switch off the flame when all the water evaporates completely and the chicken is cooked through and the gravy thickens to the required consistency

8. Delicious spicy pepper chicken masala is ready to be served. Garnish with chopped cilantro leaves and serve



 

Monday, 17 November 2014

Methi Matar Malai

Methi Matar Malai  - Fenugreek leaves, fresh green peas cooked in a delicious creamy gravy. Methi adds loads of flavour to the gravy and it actually cuts down the sweetness of cream and milk a little bit. Best served with roti , naan or pilaf.
 
 

Ingredients 

  • 1 Cup Green Peas ( Thaw if frozen)
  • 1 Cup finely chopped methi leaves ( Fenugreek leaves)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon unsalted butter
  • a small piece of cinnamon stick ( about 1/4 inch long)
  • 1 bay leaf
  • 1 Black cardamom
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Garam Masala
  • 1/4 Cup Fresh Cream
  • 1/2 Cup Milk ( I used low fat Milk )
  • Salt to taste

For Grinding  

  • 8 Cashew nuts - soak in hot water for 10 minutes and then grind it to fine paste
  • 1 Large red onion chopped roughly
  • 3 Green Chillies slit
  • 1 Inch Fresh Ginger Piece 
  • 2 Cloves
  • 2 Green Cardamom

Directions

 
1. In a pan , heat 1 tablespoon butter on medium flame. When the butter melts, add cloves, green cardamom, ginger, roughly chopped onion, green chillies and fry until the onions are caramelized. Switch off the flame , Set aside and let it cool down completely                        

 
 
2. Grind everything together into a thick paste consistency. You can use 1 or 2 tablespoons of water for grinding

                                  
 
3. Add green peas to a microwave safe bowl along with 1/4 cup water and 1/2 teaspoon salt. Microwave on high for 3 minutes and set

aside                        
3. In a pan, heat 1 tablespoon oil. When the oil is hot add cinnamon stick, bay leaf and black cardamom, cumin seeds and let the cumin seeds splutter 
4. Then add the ground paste we have from step number 2 and fry nicely until oil separates from the mixture

                         
 
5. Then add cashew nuts paste and fry for 2 more minutes

                        
 
6. Add green peas, methi and fry on high flame for 2 minutes

                        
 
7. Season with salt and add 1/4 cup water and let the green peas get cooked
 
8. Then Add milk and simmer the gravy for 5 minutes or until the gravy thickens to the required consistency

                       
 
9. Finally add fresh cream , garam masala and give it a nice stir
 
10. Check for seasoning and adjust. Switch off the flame



 
 
15. Serve hot with roti / naan / pilaff


Monday, 10 November 2014

Chicken with spinach / Palak Chicken

Chicken cooked with spinach in a onion and tomato sauce. Healthy, nutrition packed curry which tastes super delicious.  Easy to make and perfect for a week day meal. I served it with garlic butter naan and Jeera pilaff.
 
I also love this chicken wrapped inside roti / as a sandwich stuffing / pita bread stuffing. 
 
 

Ingredients

  • 500 Grams Chicken leg and thigh pieces
  • 2 Cups Fresh spinach ( I Used palak ) chopped finely
  • 2 Tablespoon salted butter / ghee
  • 1 Teaspoon Vegetable Oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 cloves
  • 1 green cardamom
  • 5 whole black peppercorns
  • 1 Large red onion chopped finely
  • 1 Tablespoon finely chopped ginger
  • 3 Garlic cloves crushed and then chopped finely
  • 2 Large tomatoes pureed or 1 Cup canned tomato puree
  • 1 Teaspoon red chilli powder / ground black pepper
  • Salt to taste

Directions

1. Wash chicken pieces and set aside
2. In a large pan / wok heat butter and oil. When the butter melts, add bay leaf, cinnamon stick, cloves, green cardamom and whole black peppercorns. Keep the flame on medium
3. Fry the whole spices for 30 seconds
4. Then add finely chopped onions and fry until onions are soft
5. Add chopped ginger and garlic and fry until the garlic turns nice golden
6. Add tomato puree , 1/2 teaspoon salt and simmer for 5 to 8 minutes until all water from the tomato puree evaporates and the mixture comes together as thick paste and it starts leaving oil
7. Add red chilli powder or freshly ground black pepper and give it a stir
8. Now add the chicken pieces, season with salt. Fry the chicken pieces on high flame for 5 minutes stirring intermittently. Fry until chicken has nice golden crust on them
9. Add 1 and 1/4 cups of water and mix everything, Simmer and cook  (for 15 to 20 minutes ) until the chicken is almost cooked through
10. Finally add chopped spinach and cook for 5 to 8 more minutes



11. Switch off the flame and serve hot with naan / roti / steamed rice