Lentil Chicken

A definite hit dish of chicken with the goodness of lentils too, this is a curry-cum-daal recipe and really is a one dish meal kind of thing which when made needs no other help. Combined with rice or chapatis, it is a definite cracker and will be liked by one and all, that’s for definiteness. Just make it on a weekend and enjoy the taste without worries about health as they both will be just awesome.

Ingredients:

  1. Split Pigeon Pea – 250 gms.
  2. Boneless chicken – 150 gms.
  3. Onion – 1.
  4. Green Chillies – 2.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Turmeric Powder – 1 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Coriander Powder – 2 tsp.
  10. Cumin Powder – 1 tsp.
  11. Chicken Masala – 1 tsp.
  12. Garam Masala – 1 tsp.
  13. Tomato Puree – 2 tbsp.
  14. Salt – According to taste.
  15. Vegetable Oil – 2 tbsp.

For Garnish:-

  1. Coriander Leaves – A small bunch.
  2. Fresh Cream-As required.(optional).

STEPS:-

Step 1

Wash and boil the daal adding a pinch of salt and turmeric powder. Finely chop the onion, green chillies, coriander leaves.

Step 2

Take a kadhai. Add the oil and cumin and when it splutters add the finely chopped onion, green chillies and saute for a minute. Now add the ginger-garlic paste and fry again. Now add the  masalas, salt, turmeric powder, red chilly powder, coriander, cumin powder and garam masala. Fry and add the tomato puree. Now fry everything well to remove the raw smell and when done add in some water to cook the chicken.

IMG-4065 (1).JPG 

Step 3

When the chicken is totally cooked and half or less than half quantity of water remains in the kadhai add the boiled daal. Now let this boil for five to ten minutes. Check your seasonings lastly.

Our Lentil Chicken is done. Garnish it with fresh chopped coriander and fresh cream. It can be served with steamed rice, chapatis, pooris, tandooris and with other eatables of your choice.

Friends do try the recipe at home.Share your comments and feed backs. Have a great week everyone.Till then, healthy cooking,happy living!!!!

 

 

 

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Basa In Spinach Gravy

Ingredients:-For the fish fry:-

  1. Boneless fish fillet – 200 gms.
  2. Salt – A pinch.
  3. Turmeric Powder – 1 tsp.
  4. Red chilly powder – 1 tsp.
  5. Garlic(crushed)- 3 cloves.

For the gravy:-

  1. Spinach or Palak – 250 gms.
  2. Onions(chopped) – 1.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Ginger-Garlic Paste – 1 tsp.
  6. Tomato Puree – 2 tbsp.
  7. Coriander Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Green chillies – 2.
  10. Cumin – 1 tsp.
  11. Vegetable Oil – 2 tbsp.

For the garnish :- Fresh Cream.

STEPS.

Step 1 – Wash and marinate the fish fillet(here I  have used Baasa fish)with salt,turmeric powder,red chilly powder and crushed garlic.Shallow fry the fish in a pan.Finely chop the onions and green chillies.Blanch the spinach and then make its puree.

IMG-3806.JPGStep 2 – Take a kadhai. Add the cumin and vegetable oil to it.When they splutter add the chopped onions.Fry them till half cooked.Now add the ginger-garlic paste .Next add the green chillies,salt,turmeric powder,red chilly powder,coriander powder,tomato puree,garam masala and fry for two minutes.When the masalas are well cooked pour in the palak puree which you made earlier and stir it up.Let it cook on medium flame for three minutes.Now drop in the fried fillets and simmer again for two-three minutes.You may check the seasonings before switching the gas off.Garnish it with fresh cream.

Our boneless fish in spinach gravy is ready.Its delicious and healthy and sure is a sight for real hungry people.Serve it with hot chapatis and fried rice,a curry and some salads.

Friends do try the recipe at home.Share your comments and feedback.Have a great week everyone.Till then,healthy cooking,happy living!!!

 

 

 

Spicy Yam Curry

Ingredients:-For the gram flour batter

  1. Gram Flour or  Besan -1 cup.
  2. Salt – According to taste.
  3. Red Chilly Powder – 1 tsp.
  4. Asafoetida – A pinch.
  5. Garam Masala – 1/2 tsp.

For the curry

  1. Yam – 250 gms.
  2. Onions(made into a fine paste) – 2.
  3. Cumin – 1 tsp.
  4. Kasuri Methi – A pinch.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Ginger-Garlic Paste – 1 tsp.
  8. Cumin Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Garam Masala – 1 tsp.
  11. Vegetable or Subzi Masala – 1 tsp.(optional).
  12. Dry Mango or Amchoor Powder – 1 tsp.
  13. Salt – (According to taste).

STEPS.

Step 1 – Scrape,wash and cut the yam pieces in medium-sized squares.Now blanch them for five minutes or till half done.

Step 2 – Now make the gram flour batter.For that,take a bowl.Add the given amounts of Gram flour,salt,red chilly powder,turmeric powder,asafoetida,garam masala and using water make a thick batter out of it.Coat the yam pieces in it and shallow fry them till golden browned.

IMG_3746.jpgStep 3 – Take a kadhai. Add vegetable oil and splutter a pinch of cumin and kasuri methi in it.When it crackles add firstly turmeric powder,cumin powder,red chilly powder,ginger-garlic paste,garam masala and fry them for a minute.Now add the tomato puree and then add the onion paste.You can add chopped green chillies as well.Fry the masalas for two to four minutes and then add some dry mango or amchoor powder and some salt.Next add the required amount of water for the gravy and after boiling it for two minutes drop in the fried yams.Simmer it for ten minutes.

Our Yam curry is done.Serve it with steamed rice,plain dal,chapatis or pooris.

Friends do try the recipe at home.Share your comments and feedback.Have a great week every one .Till then healthy cooking,happy living!!!

 

Fish Curry With Poppy And Mustard

Ingredients:-

  1. Fish(small variety)-250 gms.
  2. Poppy seeds – 2 tbsp.
  3. Yellow mustard seeds – 2 tbsp.
  4. Coriander seeds – 1 tbsp.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 2 tsp.
  7. Fish curry masala – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Dry Mango or Amchoor Powder.- 1 tsp.
  10. Salt – According to taste.

For the tempering:-

  1. Curry leaves – A handful.
  2. Cumin and black mustard – 1 tsp.
  3. Vegetable Oil – 1 tbsp.
  4. Green Chililes-2.
  5. Kasuri Methi – 1 tsp.

STEPS.

Step 1 – Wash and marinate the fish with salt,turmeric powder and garlic.Here I have used a variety of fish called Shrimp Scad.You can use any fish of your choice.Keep aside.

Step 2 – Shallow fry the fish properly.

IMG-3582.JPGStep 3 – Grind the poppy seeds,yellow mustard and coriander seeds using a little water.

Step 4 – Take a kadhai. Add the vegetable oil to it.Now add the cumin and black mustard,curry leaves and after it splutters add the coriander powder,salt,turmeric powder,red chilly powder and fry for two minutes.Now add the masala paste of poppy and yellow mustard,green chillies,fish curry masala and fry again for two minutes.Add the garam masala. Add water to make the gravy and add dry mango powder to make the curry a bit tangy.Let it simmer on medium flame for three minutes.Now add the fried fish to it and simmer for two more minutes.

Garnish with kasuri methi and chopped coriander.Our fish curry is ready to be served.

Friends do try the recipe at home.Share your comments and feed backs. Have a great week everyone.Till then healthy cooking,happy living!!!

 

 

 

Oil Free Mustard Chicken

Ingredients:-

  1. Chicken – 250 gms.
  2. Yellow Mustard – 50 gms.
  3. Onions – 2.
  4. Ginger-Garlic Paste – 2 tsp.
  5. Kasuri Methi – 1 tsp.
  6. Salt – According to taste.
  7. Turmeric Powder – 1/2 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Yoghurt – 2 tbsp.
  11. Chicken Masala – 2 tsp.
  12. Coriander Powder – 2 tsp.
  13. Cumin Powder – 2 tsp.
  14. Garam Masala – 2 tsp.

For the tempering :

  1. Bay Leaf – 2.
  2.  Black mustard- 1 tsp.

STEPS.

Step 1 – Wash the chicken.Chop the onions finely.

Step 2 – Take a kadhai,add black mustard,bay leaf to it.When it splutters add the chopped onions and ginger-garlic paste and fry for two minutes.

Step 3 – Now add the masalas,salt,turmeric powder,red chilly powder,coriander powder,chicken masala and fry again.Now add the tomato puree and yoghurt.

IMG-3516.JPGStep 4 – Now add the mustard paste and fry for not more than two minutes.The amount of mustard paste should be less only as there are so many other masalas also in the dish.Add the garam masala and fry again. Add water for the gravy and simmer on low flame.Lastly sprinkle some kasuri methi and mix everything well.

Our oil-free mustard chicken curry is ready.You may garnish it with fresh cilantro,fresh cream.Serve it with tandoori rotis,naan,fried rice etc.This is a nutritious and healthy dish which has not even one drop of oil in it.Is great for sick people  specially the ones with unhealthy and weak stomach systems.

Friends do try the recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!!!

Raw Papaya Kofta.

Ingredients:-For making the papaya balls.

Raw Papaya – 1

Gram Flour – 200 gms.

Green Chillies(chopped) – 2

Garam Masala – 1 tsp.

Asafoetida – A pinch.

Raisins and Cashews – 6(optional)

Salt – According to taste.

Cumin(whole) – A pinch.

Chopped Cilantro.

For making the gravy.

Onions(finely chopped) – 1

Poppy seeds – 2 tbsp.

Almonds – 5

Ginger-Garlic Paste – 1 tsp.

Tomato Puree – 1 tbsp.

Turmeric Powder – 1 tsp.

Red Chilly Powder -1 tsp.

Cumin Powder -1 tsp.

Garam Masala – 1 tsp.

Salt – According to taste.

For garnishing -chopped cilantro.

STEPS.

Step 1 – To make the balls firstly wash,scrape and grate the papaya.

Step 2 – Take a mixing bowl and add the given amounts of gram flour to it. Then add grated papaya,salt,green chillies,asafoetida,raisin and cashew,whole cumin,garam masala and freshly chopped cilantro and using the water which is present in the grated papaya make balls out of it.

Step 3 – Heat oil in a  heavy bottomed karahi and drop the balls one by one into the oil and fry them. Drain them out on a tissue paper.

Step 4 -Grind the almonds and poppy seed to a paste. Take another karahi, add some oil and splutter 1 tsp cumin into it. Now add the finely chopped onions  and fry it for two minutes. Then add ginger-garlic paste, fry it. Now add turmeric powder,red chilly powder,cumin powder and fry again. Add salt and tomato puree.Saute it. Now add poppy and almond paste and fry again for two minutes. Now add water to make the gravy and let it simmer for five minutes. Lastly add garam masala.

Step 5 – When the gravy gets a bit thicker add the fried papaya balls into it and garnish with chopped cilantro. You can also add fresh cream to it but I have not added it here.

Our raw papaya koftas are ready.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking,happy living!

 

Turnip, Dry Green Peas and Garbanzo Beans Curry.

A simple curry recipe using turnip, peas and garbanzo beans. A good one to beat the chills when served hot.

Ingredients:-

  1. Turnip -300 gms.
  2. Dry Green Peas – 200 gms.
  3. Garbanzo Beans or Kabuli Chana- 50 gms.
  4. Onions(finely chopped) – 1
  5. Ginger-garlic paste – 1/2 tsp.
  6. Turmeric powder -1/2 tsp.
  7. Red Chilly Powder – 1/2 tsp.
  8. Cashew and poppy seed paste- 1 tsp.
  9. Cumin powder – 1 tsp. – 1 tbsp.
  10. Tomato puree – 1 tbsp.
  11. Dry Fenugreek Leaves or Kasuri Methi – 1 tsp.
  12. Garam Masala – 1/2 tsp.
  13. Salt – According to taste.
  14. Vegetable oil – 2 tbsp.

For Garnishing—Fresh Cream – 1 tbsp.

Freshly chopped coriander – A handful.

STEPS.

Step 1 – Wash, scrape and cut the turnips into cubes. Pressure cook till done but not mushy. Wash and soak the garbanzo beans and dry green peas overnight and pressure cook them the next day till done.

Step 2 – Take a wok, add 2 tbsp of vegetable oil , 1/2 tsp of cumin and dry fenugreek leaves or kasuri methi .When they crackle add finely chopped onions into it and fry them for two-three minutes.

Step 3 – Now to the given wok add the  ginger-garlic paste,  cumin powder, salt, red chilly powder, turmeric powder, the tomato puree and fry all this  for two minutes.

Step 4 – Now add the ground cashew and poppy seed paste and garam masala and fry again. When the masala starts leaving the edges of the wok  add the boiled turnip, dry green peas and garbanzo beans and water to make a gravy of moderate consistency.

Step 5 -Let it simmer for five minutes and then switch off the gas. Garnish with fresh cream and chopped coriander.Serve hot.

Our delicious turnip, pea and beans curry is ready to be enjoyed. It is best  served with main course.

I hope you all will like and try making it at home. Share your comments and feed backs. Have a great week everyone and if possible make this curry at home to add to the fun. Till then healthy cooking, happy living!

dsc00409Raw Papaya Salad.

Ingredients:

  1. Raw Papaya – 1
  2. Salt -According to taste.
  3. Black Pepper – A pinch.
  4. Lemon juice -2 tbsp.
  5. Chaat Masala – A pinch.

STEPS.

Step 1 – Wash, scrape and cut the raw papaya into thin strips.

Step 2 -Take a bowl, add the papaya to it. Now add salt, black pepper, lemon juice and chaat masala to it and mix it well.

Step 3 – Refrigerate for one hour. Serve chilled.

Our papaya salad is ready. Enjoy it with main course.

Do try this recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!