Dhania Murg/Corriander Chicken Curry

Preparation time:20mts,cooking time:60mts,serves:4-5

Ingredients:

1. 500 gms /1lb Chicken Breast-Cut into cubes.
2. 1 Large Onion Thin sliced.
3. 3/4 tsp Chilly powder
4. 1 tsp lime juice.
5. 2 Green chillies -deseeded
6. 5-6 Garlic pods(large)
7. 1 ” Ginger
8. 3 tsp Corriander powder
9. 1/4 tsp turmeric powder.
10. 1/2 tsp Garam masala powder
11. 1/4 tsp star aniseeds(perinjeerakam)
12. 1 1/2 Large Tomato
13. 1/2 Cup Corriander.
14. 1 1/2 Large Tomato

Method

1. Clean and cut Chicken into cube pieces,marinate with chilly powder,salt and lime juice.
2. Grind Green chillies,garlic,ginger,coriander powder,turmeric powder,garam masala powder and star aniseed  into a fine paste.
3. In a pan add some oil and fry the onion till golden brown.
4. Add the ground paste and fry till it leaves an aroma.
5. Grind together tomato and Coriander leaves ,add this to the frying onion-masala.
6. Fry till the masala leaves oil for abt 3-4mts.
7. Add the marinated chicken pieces and mix well,till the pieces are well coated.
8. Add salt and water of about 2 cups and cook till the chicken is cooked to perfection.
9. Add a little bit of sugar if you dont like it too spicy.
10. Serve with Rice/Roti

 

Butter Chicken/Murg Makhani

Preparation time:30mts,cooking time:60mts,serves:4

Today India won the World Cup 2011 Semi Finals against Pakistan,more than Cricket it was the Moral victory which was emotional.Then I thought what better way to celebrate this happiness than with the reminiscence of my country with the most famous dish of the country the Butter Chicken.

It is a very rich dish as it uses a lot of butter,milk and cream with a base of Onion and tomato which gives it a sweet and sourish taste.

Ingredients:

1. 1/2 kg Bone in Chicken-Cut into pieces.
2. 1 tbsp Lime juice.
3. 1 tsp Chilly powder.
4. 1 tsp Ginger paste
5. 1/2 tsp Garlic paste
6. 2 tbsp yogurt
7. Salt to taste.
8. 1/2 tsp Garam Masala.
9. For the gravy
10. 1 large Onion chopped
11. 2″ ginger jullien
12. 4-5 large garlic pods chopped
13. 1 large jalapeno:Deseeded and slit.
14. 3 Large Ripe Tomato Chopped.
15. 1 tsp Chilly powder
16. 1/2 tsp Garam masala powder
17. 2 tbsp Honey
18. 1/4 cup milk
19. 3-4 tbsp heavy cream.
20. 1tsp Kasoori Methi(I have seen this in a lot of recipes for Butter chicken but since I was not having it in my Pantry I did not use it,and even without it this dish tastes awesome)

Method:

1. Clean and cut chicken into pieces.
2. With knife tip  make perforations into the chicken pieces.
3. Apply lime ,Chilly powder and salt and keep aside for 30mts.
4. To this add Ginger,garlic paste,garam masala,yogurt and marinate for 1 hr.
5. Put the marinade chicken in a skewer and cook it in a moderately hot tandoori or a preheated oven (200°C) for ten to fifteen minutes or until almost done or in a pan add about 2tbsp of butter and fry these peices in it for about 5mts.Take out the pieces.
6. In the same pan,fry the slit green chillies,chopped garlic and ginger jullienes.
7. When brown ,add the onions and fry till the onions are translucent.
8. Add the chopped tomato and cook till the tomatoes are mushy(I saw this in a video which said this way the tomatoes retain the color as against adding tomato puree which lightens the color or adding artificial coloring).
9. Add about 1 cup of water and bring to a boil
10. Let it cool,put this mixture in a grinder and grind to a smooth paste.
11. In a pan,add this ground paste and bring to boil
12. Add Chilly powder,garam masala,salt(&Kasoori Methi if you have it) -Mix and simmer.
13. Add honey and milk and bring to a boil
14. Add the fried chicken pieces ,mix and cook on low heat for 45-60mts.
15. Adjust the gravy consistency by adding water,it should not be thick since the cream makes it thick.
16. Switch off and add Cream
17. Serve with hot rice/naan

 

Amba Avnas Sasam/Konkani style fruit salad

Come Mango season and at every GSB functions you will find the Amba(Mango) Avnas(Pineapple) Sasam(type of Curry).Though its a sweet  dish,unlike the general fruit salad which is essentially a dessert,the Amba avnas sasam is a side dish which is served with rice and other assorted dishes at temple and other functions.

The fruits used in this is limited mostly to Mango and Pineapple,but during the off season the Mangos are replaced with Mango Pulp and Apples.

The most important point to note in this dish is that though its base is made of coconut there is no cooking of gravy done,there fore this is very liable to get spoilt if kept out of refrigerator especially during summer.There fore care needs to be take to put it back in the refrigerator until its time to use it.

Ingredients:

1. 1 Large Mango cut into pieces
2. 2cups of Pineapple cut into pieces
3. 5-6 grapes(not very necessary)
4. For the gravy
5. 1 Cup grated coconut
6. 1-2 dried fried red chilly
7. small piece of tamarind
8. 1 tsp Mustard seeds
9. Small piece of Jaggery
10. Salt to taste

Method:

1. Mix all the fruits well in a bowl with salt and Jaggery(if available add a little bit of mango pulp)
2. Grind the coconut ,red chilly and tamarind into paste and when just about to take out ,add the mustard seeds  and grind for 1mt.
3. Add this to the fruits,mix well and add a little bit of water about 1/2 cup .
4. Set aside for 1 hr before serving.

 

Fruit Salad

Preparation time:20mts,Serves:5-6

Ingredients:

1. 1 Chopped Apple.
2. 4-5 Clementines-removed from their skin.
3. 1 cup Chopped Pineapple.
4. 1/2 cup large grapes cut in half.
5. 1 large banana chopped.
6. 2 -3 tbsp Mango pulp
7. 2-3 tbsp Sweetened Milk
8. 2 tbsp Sugar
9. For Garnish:10 walnut,10 cashews-Broken into pieces,20 dark and 20 light raisins,handful almonds

Method:

1. Mix ingredients 1-8 in  a bowl(adjust sugar/Sweetened milk) as per taste and refrigerate for 3-4 hrs.
2. Serve with mixed dry fruit topping.

 

Chicken Jalfrezi

Preparation time:30mts,cooking time:60mts,Serves:4-5

Ingredients:

Items 1-5 for marination:

1. 1/2 kg Chicken cut into thin strips of 3″
2. 1 tsp Ginger paste
3. 1 tsp Garlic paste
4. 1 tsp Chilly powder.
5. 1 tbsp Vinegar
6. 1 large onion finely chopped.
7. 2 medium tomato -finely chopped.
8. 1 tsp. garlic paste
9. 1 tsp. ginger paste
10. ¼ tsp. garam masala
11. ¼ tsp. turmeric powder
12. 1/2 tsp chilly powder
13. Few red and green pepper peices.
14. 1/2 tsp cumin
15. salt to taste.
16. Oil
17. Water for cooking.

Method:

1. Prepare the chicken with items 1-5 along with salt and put in refrigerator for atleast 1.5hrs.
2. In a pan,heat some oil,add the chopped onion and saute well.
3. Add the ginger,garlic pastes,turmeric,chilly,garam masala and coriander powder.Mix well and fry for 3mts.
4. Add chopped tomatoes and fry till they are cooked.
5. Add the marinated chicken peices,mix well and let it cook for 10mts in its own juice.
6. Add water,bit by  bit  and cook it on medium flame for upto 40mts.While mixing and checking the consistency,I used upto 2cups of water.
7. At this stage in a pan,add some oil splutter the cumin,add green and red bell peppers and few Onion slices and fry for a couple of mts.
8. Add this to the cooking chicken and continue to cook on low flame for the rest 15mts.
9. Temper with Fried red chilly.
10. Serve with hot rice /roti.

2. ½ tsp. Coriander  powder

 

Palak Paneer

Preparation time:30mts,cooking time:20mts,serves:4

1. One big bunch of spinach (fresh green ones)
2. Paneer -15-20 cubes
3. 1 medium sized tomato
4. 2 Green chillies
5. 1/2 Onion chopped.
6. 1/2 tsp ginger paste.
7. 1/2 tsp garlic paste.
8. 1 tsp cilantro paste.
9. 1/2 tsp cumin powder
10. 1/2 tsp coriander powder.
11. 1/4 tsp turmeric powder
12. 10 cashew paste.
13. Salt to taste
14. oil for Cooking.
15. 1 tsp lemon juice

Method:

1. In a pan,add some oil and fry chopped green chilly.When they are fried add chopped spinach/palak leaves and fry till they start wilting.take it out and let it to cool.Take them out ,and grind to a fine paste.
2. In pan ,add some oil and lightly fry the paneer pieces.
3. Blanch the tomato,and make puree .Keep aside.
4. Fry the cashews a little  ,and make paste out of the same.
5. In a pan add some oil,saute the chopped onion till golden brown.
6. Add the ginger,garlic and cilantro paste,Cumin and coriander powders and fry for upto 2 mts.
7. To this add the Spinach paste,turmeric,tomato puree,cashew paste and mix well.
8. Cook for upto 5mts,one may add water but do not make it too runny.
9. Add the paneer pieces and cook for 5-6mts.Add and adjust salt as necessary.
10. When just about to take off stove,add the lemon juice.
11. Serve hot with roti.

 

 

Mera pyaara Gobi Manchuri

Preparation time:20mt,cooking time:20mts,serves:4-5

Ingredients:

1. 20-25 Cauliflower florets.
2. 1 Cup All purpose flour.
3. 2tbsp Gram flour(optional)
4. 2-3 tbsp Rice flour.
5. 1 tsp ginger paste
6. 1 tsp garlic paste.
7. 1 tsp Chilly powder.
8. salt to taste.
9. 1/2 cup water.
10. 2 garlic pods finely chopped
11. 1″ ginger finely chopped
12. 1 large onion finely chopped.
13. 1 green chilly chopped.
14. 1 tsp light soy sauce
15. 1/2 tsp dark soy sauce.
16. 2-3 tbsp Tomato ketchup.
17. Oil for frying
18. Salt to taste.

Method:

1. Mix all the ingredients 2-10 in a bowl and make into a semi liquid paste.
2. Marinate cauliflower in this for about 30mts.
3. In a skillet,add lot of oil for deep frying and bring to a heat.
4. Add batches of marinated cauliflower and deep fry it on medium -high for 4-5mts,till cauliflowers are golden brown.Drain and keep aside.
5. In the same skillet,remove the oil completely,as the oil on the sides should be more than enough.
6. Fry the chopped garlic,ginger and chilly for 1mt.
7. Add the chopped onion and fry till golden brown.
8. To this add the chilly powder and mix well.
9. Now add dark and light soy sauce,and the tomato ketchup along with salt to taste,mix well.
10. Add the fried cauliflower,and mix thoroughly.
11. If required,dilute 1 tbsp of tomato ketchup in 1tbsp  of water and add to the mix .
12. Garnish with chopped spring onion.

 

Whole Masoor Curry

Masoor for the most who may have not used it is the pinkish looking dal one can find at the Indian Grocery.From my MIL I learned to use this dal,one of her himachal recipes “Katti Dal”,I will share that recipe some time when I make it.This one is the whole form with the skin,which is brown in color,which even I am trying for the very first time.

Last time I went to grocery store I mistook the Masoor for Matki and picked up a very large bag of Whole Masoor.When I realized ,I thought may be I can make something interesting with the sprouts of the same,to vain :(.

I am still figuring out why these lentils will not sprout,I have tried it couple of time now to no effect and the packet of these lentils have been lying my store for sometime.Last night when I was planning how I could use these lentils,when I remembered a dish we used to enjoy during my college days at my PG.We used to devour this dish,which was essentially made out of the “matki”,so today I ventured into making it with masoor and it turned out exceptionally well.

PS:My taste are a little less spicy,if you love more pungent,you can increase the green chillies.

Ingredients:

1. 1 1/2 cup Whole Masoor washed & soaked for 4hrs.
2. 1/2 large Onion-chopped.
3. 1 1/2 Tomatoes-Chopped
4. 1/2 tsp Cumin seeds
5. 1 large green chilly -chopped.
6. 1/2 tsp Kashmiri chilly powder
7. 3/4 tsp Coriander powder
8. 1/4 tsp turmeric powder.
9. 1/2 tsp ginger paste
10. 1/2 tsp garlic paste
11. Oil
12. Salt to taste

Method:

1. Pressure cook the soaked masoor,for upto 3 whistles on medium flame.
2. In a pan,add 1 tsp of oil.Add the Cumin and fry till it lets out a nice aroma.
3. To this add chopped onion and green chillies,fry till the onion are a nice brown shade.
4. Add Ginger and garlic paste,coriander,turmeric and chilly powder,fry this for a minute.
5. Add the chopped tomatoes and mix well.Fry till the tomatoes are cooked for about 5-6mts.
6. To this add the cooked masoor and salt to taste.
7. Bring to a boil and garnish with chopped cilantro leaves.
8. Serve hot with roti.

 

Miniature Sambar

The other day when I went to the supermarket here I found some small onion.Had been looking for some fresh options of this ,but since I got frozen I took a packet of it and started thinking what would be a good try.

Though frozen that they were,I found and interesting but simple idea shaping in my mind.Sambar!!-now you make ask whats news,ofcourse it isnt!.Venkaya Sambar is made from these and is very common ,but are the combination of small onions ,some small potatoes  and some cherry tomatoes  ?How would it taste ???.Well,I tried and I have decided to call it – Miniature Sambar!

Ingredients:

1. 1 1/2 Cup Cooked Toor Dal
2. 10-15 Small Shallot/Cheriya ulli
3. 5-6 Cherry Tomatoes
4. 4-5 Small potatoes
5. Tamarind
6. 3tbsp Sambar powder
7. 1 green chilly
8. salt to taste
9. Mustard and curry leaves for seasoning
10. Chopped coriander for garnish.

Method:

1. Pressure cook dal and keep aside.
2. Cook Small shallot/cheriya ulli in Microwave for 8mts.
3. Cook Potato in micro wave for 12mts.
4. To the cherry tomatoes back side make a small incision and cook them all in microwave for 4-5mts.
5. Put them all ie dal,and the veggies cooked above in a vessel along with green chillies and bring to boil.
6. Make tamarind paste and to this add sambar powder and mix well.
7. Add this to the boiled veggies,salt to taste and bring to final boil.
8. Season with tempered mustard and curry leaves
9. Garnish with coriander.

 

Crab /Njandu Fry

Preparation time:20mts,Cooking time:30mts,Serves:2

To my crab loving friends,and to  those numerous BBQ Nation ,Indiranagar delicous crabs that we have devoured in our zeal to compete at “who makes the larges pile of Crab shells “.

Ingredients:

1. 3 Blue Crabs
2. 1 Large Onion Sliced
3. 1/2 Onion Chopped
4. 2-1″ Ginger-One chopped,One Smashed
5. 2 Slit Green Chilly
6. 1 tsp Chilly Powder
7. 3/4 tsp Turmeric powder
8. Handful-Curry leaves
9. Salt to taste
10. Oil for frying.

Method:

1. Clean and cut the crabs in 2 pieces.
2. Cook with salt,chopped onion and ginger and pinch of turmeric.
3. Separate the legs from the Crabs,and remove flesh from some if possible(this gives the masala a little more strength).
4. In a pan,add oil and fry thoroughly sliced Onion,smashed ginger,slit green chillies and curry leaves.
5. When the onion are fried well,add the chilly and turmeric powder along with salt and fry for a few mts.
6. Add the precooked crabs ,mix well and fry for 5mts on medium flame.
7. Serve with rice or roti,or relish just it :).