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.