Chicken fry

A very simple dish yet highly irresistable....

Ingredients

4 chicken drumsticks (skinless)
1 tsp turmeric powder
2 tsp chilli powder
1 tbsp ginger garlic paste
1/2 tsp cumin powder
1/2 tsp black pepper powder
3 tbsp yogurt
salt to taste

3 tbsp oil to fry


Method

• Clean chicken drumsticks & make 2-3 slits on each side.
• Mix all the spice ingredients with the chicken & let it marinade for atleast 2-3 hours
• Heat oil in a pan. Place the drumsticks in the oil & fry it on all sides until chicken is evenly cooked.
• Drain on paper towels & serve hot.

Navratan Korma

"Navratan" means "nine gems" which signifies the different vegetables, nuts, fruits & paneer ingredients used in this dish. Selection of the ingredients are totally your choice. All the ingredients are cooked in a rich cream based gravy. The exotic blend of various flavors make this dish unique.

If you are a person who loves to explore different flavors in one dish, then this one is sure to be a winner.

Ingredients

3 cups mixed vegetables (carrot. peas, cauliflower, bell peppers, corn, french beans, potato)
3 cups milk
1/2 cup coconut milk
1 can diced pineapple (fresh one can be used too)
1 cup paneer cubes (slightly fried)
1/4 cup fresh cream
3 tsbp butter
sugar to taste
salt to taste

whole garam masala (cloves, cinnamon, cardamom)

To be sauteed & then ground
2 medium onions
5-6 cashews
1-2 green chillies
1" ginger
2-3 cloves garlic
1/2 tsp turmeric powder
1/2 tsp garam masala

To garnish
handful of cashews
handful of raisins
seedless grapes (otpional)

Method

• Place all the vegetables in a pan. Add the milk & cook until the vegetables are soft.
• Heat butter & toss in the whole garam masala. Add the ground paste and stir for 4-5 mins until oil leaves sides of pan.
• Add the cooked vegetables, pineapple, coconut milk & cream and simmer for 10-15 minutes.
• Add salt & sugar to taste.
• Roast the cashews & raisins with a tsp of butter & garnish the dish. Top with the fried paneer cubes. Add some chopped cilantro.
• Serve hot with parathas, nan or rice.

Shama from Easy2cookrecipes was kind enough to pass me these awards. I am greatly honored by her gesture & very excited to receive all the awards. Thankyou Shama.

Beetroot & Potato stir fry

This is one vegetable of which I think twice before preparing just because of the coloring mess it creates while handling. But, sometimes it worth the mess to satisfy our taste buds :-)

Ingredients

2-3 medium size beetroots
1-2 medium size potato

1 small onion, chopped fine
2-3 green chillies, chopped fine
few curry leaves
1 tsp mustard seeds
1 tsp sambhar powder

1 tbsp cooking oil
salt to taste

coconut, to garnish
cilantro, to garnish

Method

• Grate the beetroots. Set aside
• Heat oil in a pan, add mustard seeds. When they splutter, add onions, green chillies & curry leaves. Saute until onions are golden color.
• Then add chopped potatoes. Add about 1 cup of water & cook with lid closed until potatoes are tender. Add the sambhar masala.
• Add grated beetroot & salt and cook until beetroot is soft.
• Serve hot with rotis or rice.

Vegetable Fried rice

This is a simple & lighter version of Fried rice I make, which has mild flavor of the vegetables. This becomes a perfect accompaniment with any kind of rich gravies (veg Or non-veg).

A varitey of vegetables like beans, peas, carrots, cabbage, green onions, bell peppers etc. can be used to make this preparation. I always like to have a visual appeal by using bright colored vegetables.

My best combinations are especially green beans & carrots OR green onions & carrots.

Ingredients

1 cup basmati rice, cooked
whole garam masala (2 cloves, small stick cinnamon, 2 cardamom)
1 cup carrots, chopped into sticks
1 cup green beans, chopped french cut style

2 tbsp oil /butter/ghee
1 clove garlic, chopped fine
1 shallot/ small onion, chopped

salt to taste
pepper to taste
cilantro, to garnish

Method

• Mix 1 cup rice with 2 cups of water, whole garam masala & salt and cook on low heat, until the water has evaporated. Cool the rice.
• In a pan, add oil, then chopped garlic & onions. Saute until golden.
• Then add the vegetables, little salt & pepper & cook on low heat until vegetables are cooked.
• Then add the cooled rice. Mix it well, but carefully. Cover the lid & keep on low heat for 5 minutes.
• Rice is ready to serve. Garnish with cilantro.

Palak Paneer

Palak paneer is a very popular North Indian dish. It is highly nutritious too with the spinach & paneer in it. Here is the recipe...

Ingredients
1 bunch spinach leaves
handful of cilantro

1 medium onion
2 green chillies
1 clove garlic
1/2" piece ginger

2 medium tomatoes, chopped fine
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
salt to taste

1 pack paneer, cut in cubes

Method

• Chop the paneer cubes & shallow fry them until slightly golden in color. Set aside
• Boil the spinach leaves & cilantro for 2-3 minutes. Then drain. Puree it in blender
• Mince the onion, green chillies, garlic & ginger.
• Heat oil in a pan, add the minced mixture. Saute for 2-3 minutes. Then add the tomatoes. Saute until they are mushy.
• Add the chilli, turmeric, coriander, garam masala powder & salt. Mix well.
• Now, add the pureed spinach. Stir well and cook for another 2-3 minutes.
• Add the fried paneer cubes and mix well.
• Serve with rotis, naan or rice.
  

Turkey balls in curry

I received this recipe from a friend and fell in love with the unique taste of the minced turkey meat. It goes very well with chapati, rice, dosa, appam etc.. Minced chicken can be substituted instead of turkey, but its the turkey flavor which makes this recipe stand out.

Ingredients

For the turkey balls
1 packet of minced turkey
1 medium onion, chopped fine
3-4 green chillies, chopped fine
1/2 tsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp garam masala
salt to taste
1 egg

For the gravy
2 medium onions, chopped fine
2 medium tomatoes, chopped fine
1 tsp ginger garlic paste
2-3 green chillies, slit lengthwise
handful of coriander leaves, chopped
1 can (14 fl oz) coconut milk
1 tsp garam masala
1 tsp chilli powder
1 tsp turmeric powder
salt to taste
whole garam masala ( cinnamon stick, cloves, elaichi)
1 tbsp of oil
Method

For turkey balls

• Mix all the ingredients & form golf ball sized balls.

For the curry

• Heat oil in a pan. Add the whole garam masala. Then add the onions & saute till they are golden brown.
• Then add the ginger garlic paste, green chillies, coriander leaves & saute for few more minutes.
• Next, add the tomatoes, turmeric, chilli & garam masala powders. When the tomatoes are mushy add the coconut milk. Add salt & mix well.
• Now, add the turkey balls one by one into the gravy. Cover it with a lid & let it cook for 10 minutes.
• Simmer the curry for another 15 minutes on low heat.
• Garnish with chopped coriander leaves.
• Serve hot.
  

Aloo Paratha

Aloo paratha is a potato (aloo) stuffed Indian flatbread( paratha). It is nice & soft with a mild potato flavor. This goes very well with pickles, ketchup or curd.

Ingredients

For the stuffing
2-3 medium sized potatoes
1/2 tsp turmeric powder
1/2 tsp chilli powder
1-2 green chillies, finely chopped
salt to taste
little lemon juice/ amchur powder, optional
some coriander leaves, chopped

For the dough
1 cup wheat flour (chapati atta)
1/2 tsp oil
salt to taste
water to knead dough

Method

Stuffing

• Boil the potatoes in the microwave for 2-3 minutes until nicely cooked. Peel potatoes. Mash them. Add the spices, green chillies, lemon juice, coriander leaves & salt and mix well. This mixture has to be very dry. Form into small balls
  

Dough

• Mix the chapati atta with salt and water to form a soft dough. Add the oil and knead for another 2 minutes. Let the dough sit for 30 minutes to 1 hour. Make lime sized balls.

For paratha

• Flatten a dough ball in your palm. Place one potato ball in it. Close it nicely. Roll out into a thin rounds. Refer the pictures to follow the step by step procedures.
• Cook it on an iron griddle/tava on both sides. Apply oil/ghee to the parathas.
• Serve hot.
  

Egg Curry

Eggs are an important source of protein, essential vitamins and minerals and can make a significant contribution to a healthy diet. Eggs are one of the comfort foods, which can be cooked as quickly OR as elaborate.

Usually egg curries are made with hard-boiled eggs. But this recipe is slighty different. The eggs are poached in the tomato sauce making it more tender.

Ingredients
4 eggs
1 cup water
1 medium sized onion, sliced
2 medium tomatoes, cubed
1/2" piece ginger
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
1/2 tsp black pepper powder
1 tbsp of cooking oil
salt to taste

cilantro to garnish

Method

• Heat oil in a pan. Add the ginger & onions and saute it for 2-3 mins. Add tomatoes & saute until mushy. Add all the powders & mix until well combined.
• Grind the above ingredients in the mixer to a coarse paste with some water.
• Transfer the contents to the pan. Add salt & additional water (if required). Break eggs into the sauce one by one.
• Cook them with pan lid covered for about 5-7 minutes. Then lower the heat & simmer for couple more minutes.
• Yummy egg curry is ready to serve with rotis/ rice.
  
  

Masoor Dal Makhani

Dal makhani is a speciality dish from Punjab. Lentils are a very essential food group rich in proteins and fiber. Traditionally this recipe is made from a combination of black gram dal & kidney beans. The dals are cooked for hours until they get a creamy texture.

This makhani is a little simplified & a lighter version made with whole masoor dal, which in comparision with black gram cooks faster. The process is speedened up more by pressure cooking. Even if it is cooked traditionally, the dish is ready in an hour.

Ingredients
2 cups masoor dal
4 cups water

1 medium sized onion, sliced
1 medium sized tomato, sliced
2 garlic cloves, finely chopped
1/2" piece of ginger, grated/crushed
2-3 green chillies, slit lengthwise

1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tbsp of cooking oil
salt to taste

cilantro, to garnish

Method

• Heat oil in the pressure cooker. Add the ginger, garlic, green chillies & onions. Saute it for a while.
• Add the tomatoes & cook till they become mushy. Add the turmeric, chilli, coriander and garam masala powders.
• Add the dal, water & salt and pressure cook for 3-4 whistles.
• Once the pressure is down, check if the dals are cooked. Add water if necessary. Cook the dals little further on low heat until they are nice & creamy.
• Garnish with cilantro. Serve hot with rotis.

Potato Poha

This is a very popular dish from Maharashtra. It is a very simple dish, yet sometimes you have to master it to get it right :-)

Ingredients

1 cup thick Poha

1 medium sized Potato

1-2 green chillies, chopped fine

1 medium size onion, finely chopped

1 tsp turmeric powder

salt to taste

few curry leaves

few peanuts (optional)

few cilantro leaves, chopped fine

Tadka

1 tsp mustard seeds

2 tsp cooking oil

Method

• Microwave potato for 1 minute. Peel the skin & chop fine.
• Wash poha with tap water & let it sit until you prepare the tadka.
• Heat oil in a pan, add mustard seeds, peanuts, onions, green chillies, curry leaves & saute until the onions are transparent.
• Add the potato & turmeric powder & mix well. Add the poha, salt & cilantro. Mix well. Lower heat & let it cook with pan covered for 2-3 minutes.
• Serve hot.

Carrot Dal subji

A simple & delcious way to have a vegetable & dal combined in a nutritious way.

Ingredients

1 lb carrots, diced into small cubes

1/2 cup moong dal ( soaked in water for 10-15 mins)

1 small onion, sliced

2-3 green chillies, slit lengthwise

few curry leaves

1 tsp turmeric powder

salt to taste

Tadka

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp cooking oil

Method

• Heat oil in a pan, add the mustard & cumin seeds. Let them splutter.
• Then add the onions, green chillies & curry leaves and saute until onions are golden brown.
• Add the carrots, soaked moong dal, turmeric & salt. Mix well. Add about 1 cup water. Let it cook on low heat until the dal is fully cooked.
• Garnish with cilantro. Serve hot with rotis or rice.

Chilli chicken

We have an Indo-chinese restaurant in our neighborhood which serves a dry version of the chilli chicken and its sooo yummy :-) . I wanted to try it out at home and after looking the internet for some recipes I combined couple of them and came up with this one. The taste definately matched the one like the restaurant :-). Here you go....

Ingredients
1 lb boneless, skinless chicken thighs (cut in small cubes)

Marinade
1 tbsp chilli powder
2 tbsp soya sauce
1 tsp black pepper
2 tbsp cornflour

For the dry gravy
2 whole dried red chillies (optional)
1/2 cup sliced green onions
1 tbsp chopped garlic
4-5 chillies slit length-wise

2 tbsp soya sauce
2 tbsp chilli-garlic sauce

Oil for frying

Method

• Mix all the ingredients of marinade and marinate the chicken in it for about an hour.
• In a large frying pan, heat the oil and shallow-fry the chicken cubes .
• Since the chicken pieces are small they get easily cooked. You know you are ready to turn them when the side on top if white with small pink center on top. Drain on paper towels Cool.
  
• Keep about 2 tbsp oil in the frying pan. Heat it and add dried red chillies, white portions of the green onions, garlic and green chillies. Stir fry 2-3 minutes.
  
• Add the soya sauce and chilli-garlic sauce. Add salt, depending on taste. Usually, with that amount of soya sauce, its not necessary. Mix to coat all the chicken with the sauce. Stir-fry for another 2 minutes.
• Remove from flame and top with chopped greens from the green onions

This chilli chicken was served with chicken fried rice, the recipe of which will follow in the following post :-). Hope you enjoy!!

Note: You can substitute chicken breasts for the chicken thighs called for in this recipe.

Idli upma

Idli upma: Sweet & simple breakfast prepared with leftovers :-).

Everytime I make idlis, I try to have some extra so that I can prepare "Idli upma" as a quick snack.

Ingredients
6-7 leftover idlis
1/4th of a small onion, chopped fine
1/4 inch piece ginger, crushed
few curry leaves
few green chillies (slit lengthwise)
handful of cashews (or less/optional)
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal

Method

• Mash all the idlis with hands. If it was refrigerated, heat them in the microwave for 20-30 seconds.
• Take oil in a pan. Make tadka with the mustard seeds, urad dal & cashews. Add the onions, green chillies & ginger. Saute until onion is transparent.
• Add the mashed idlis & salt to taste. Mix well & keep on low flame covered with a lid. After 2-3 mins give a quick stir & keep for another 2-3 minutes.
• Serve hot.

Gaajar ka Halva ( Carrot pudding)

Gaajar ka halva is a very popular Indian dessert. It has a rich taste and is loaded with nuts. Carrots are rich in vitamin A and has lots of nutritional value.

Here is the recipe

Ingredients
1 kg carrot, washed & grated
1 liter milk
2 cups sugar
1/2 tsp cardamom powder
1/2 cup nuts (cashews , raisins & almonds)
2-3 tsp butter/ghee

Method

• Take carrots in a heavy bottom pan. Add a tsp of ghee/butter and saute for 2-3 minutes
• Add the milk & let it cook until all the milk is absorbed. This will take 45 minutes to an hour.
• Add the sugar and cardamom powder. This will become little syrupy after the sugar melts. Stir at regular intervals until the sugar is well mixed and all the liquid has evaporated.
• Roast the nuts in the ghee and add it to the carrot mixture.
• This dessert can be served warm OR it can be combined with vanilla icecream.

Methi paratha

Methi (Fenugreek) leaves are rich in iron, vitamins, and minerals. It has a slight bitter taste. It is usually cooked with potatoes and dals , so that the bitter taste can be reduced.

Methi paratha is a kind of roti which is flavored with methi leaves and some spices. The result is soft, spicy, flavorful, nutrition packed yummy meal. It is best accompanied with chundo (shredded sweet mango pickle) and a bowl of sweetened curds.

Here is the recipe

Ingredients
2 cups whole wheat flour (chapati atta)
1/2 cup gramflour (besan)
1 cup methi leaves, chopped fine
1 tsp ginger garlic paste
4 tbsp yogurt (curds)
1 tsp jeera
2 tsp oil
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp jeera powder
1 tsp coriander powder
2 tsp garam masala
salt to taste
Quick preview of all the ingredients before mixing.

Method

• Clean methi leaves and chop them fine.
• Take all the ingredients on a big thali (plate). Mix well and make a soft chapati dough using some warm water. Let it sit for 30 minutes or so.
  
• Make small balls of the dough.
• Start rolling them like chapatis.
• Heat a tava (griddle) and cook them on both sides until you see small brown spots. Brush little oil on both sides.
• Serve hot with chundo and sweetened curds.

Small balls made out of the soft dough.
A single dough ball rolled thin into a round shape
This is how the paratha looks while cooking on the tava/griddleYummy parathas!! Ready to serve with chundo & sweetened curds

Milk payasam

A very easy & simple dessert, but truly a winning recipe for milk lovers. The procedure for this dessert is very simple, but it takes hours & hours if cooked in the traditional way. I have included my trick to speeden up the process and cook it the easy way.

Here is the recipe

Ingredients
1 litre vitamin D milk ( to give a more creamy texture)
2 tbsp basmati rice
1 small can (5 oz) evaporated milk
sugar to taste
cardamom powder to garnish

Method

• Heat milk with the washed rice in a heavy bottom vessel. Once it boils, simmer the heat to low. Let the milk reduce in quantity while simmering for about 45 minutes. Keep stirring at regular intervals.
  
• Add the evaporated milk now and let it simmer for another 5 minutes. This is the trick to speed up the process.
• Add sugar as per taste and let it simmer for another 10 minutes.
• Milk payasam is ready to serve hot. Garnish with the cardamom powder on top.