This dish is dedicated for all health conscious friends. The main taste maker in this dish is mint, which is very good for digestion. More over this item is fully oil free.
Ingredients
Chicken - 250 gm
Ginger & garlic paste - 2 tbsp
Lemon juice - 4 tbsp
Green chilly - 4 - 6 nos (desired)
Coriander leaves - 1/2 bunch ( 1/2 cup chopped)
Mint leaves - 1/2 bunch ( 1/2 cup chopped)
Salt - to taste
Fennel seed powder - 2 tsp
Water - 1/2 cup
Corn flour - 1 tsp
Water for making corn starch - 5 tbsp
Method:
Clean and cut the chicken in to cubes. Marinate it with lemon juice, ginger & garlic paste and salt. Keep it aside for 10 - 15 minutes.
Make a fine paste with mint, coriander leaves and green chillies with enough water. Mix this paste to the marinated chicken pieces. Add fennel seed powder and mix well. Keep this in refrigerator for 15 minutes.
Cook chicken in a microwave safe bowl for 12 - 16 minutes. After 8 minutes stir it and add 5 tbsp corn starch. After 16 minutes the chicken become soft and has a thick gravy.
This item is dedicating to all my "KID" friends. Even for elders, it goes well with any spicy side dish. Recommending this as a "lunch box" item. You can add or reduce the ingredients which your child like or not.
Ingredients:
Basmati rice - 2 cups
Water - 4 cups
Cinnamon stick - 2inch, broken in half
Whole cardamom pods - 2 nos
Clove - 3 nos
Salt - to taste
Lemon juice - 2 tbsp
Unsalted butter - 1 tbsp
Fruits
Apple - 1/2 no
Cherry - 8 - 10 nos
Pineapple chopped - 1/4 cup
Raisins - 3 tbsp roasted in ghee
Cashew nuts - 3 tbsp rosted in ghee
Capsicum (red & yellow) sliced - 1/4 cup
Spring onion chopped - 3 tbsp
pomegranate - 1/4 cup
Method:
Boil 4 cups water in a large pan with cinnamon stick, cardamom, cloves and salt. Add washed and drained rice into it. Pour 1 tbsp butter and lemon juice in to it. Stir it well. Keep the flame medium - high. Close tightly with a lid and bring to a boil. When the rice is 3/4 done add chopped pineapple, apple, chopped cherries and capsicum. Stir gently once to mix the chopped ingredients. Keep in low flame. Close the pan again for 2 - 4 minutes. Finally add chopped spring onion and pomegranate. Keep this for few minutes in low flame until the rice is soften. Remove from fire and decorate with fried nuts & raisins. Keep aside for 10 minutes. Spread with a fork gently. Serve hot with spicy chicken or mutton curry. ( make sure that the quantity of chopped fruits should be half of the cooked rice)
Ingredients:
Chicken breasts - 500 gms
Onion chopped - 2 big
Tomato chopped - 1 medium
Ginger garlic paste - 1 tbsp
Cinnamon sticks - 2 inch
Cloves -4 nos
Cardamom - 4 nos
Bay leaves - 1
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Cumin seed powder - 3/4 tsp
Chilly powder - 1 1/2 tbsp
Paprika - 1 tbsp
Garam masala - 1 tsp
Salt - to taste
Vegetable oil - 1/4 cup
Plain yogurt - 1 cup
Black pepper powder - to taste
water - 1 cups
Coriander leaves - for garnish
Method
Cut the chicken into medium pieces. Heat 2tbsp oil in a wide pan, add cloves, cardamom, bay leaves, cinnamom sticks in to it. Stir it for one minute, add the chicken cubes into it, along with 1/2 tbsp ginger garlic paste and turmeric powder. Saute it for 5 minutes for loosing the water content and absorb the spices to the chicken. Remove the chicken pieces from pan and add 3 tbsp oil in to the same pan and saute chopped onions and tomatoes, until the onions become brown in colour. Make into a paste.
Heat 2 tbsp oil, add 1/2 tbsp ginger garlic paste saute it for a minute, add chilly powder, coriander powder,cumin seed powder and paprika powder. Saute it for 2 minutes and then add saute chicken pieces along with onion - tomato paste and beaten yogurt, 1 cup water. Add garam masala. Mix well and keep in medium flame, cover it with a lid. Cook (15- 20 minutes) till meat is tender and gravy is thick. Garnish with coriander leaves and serve hot with chapathi or nan
Ingredients:
Potato (boiled) - 1 1/2 cup (cut in to cubes)
Kasuri methi or methi chopped - 1 cup
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida powder - 1 pinch
Fennel seed powder - 1/2 tsp
Sugar - 1/4 tsp
Lime juice - 2 tbsp
Salt - to taste
Oil - 2 tbsp
Cumin seed - 1/4 tsp
Method
Heat oil in a Pan and add cumin seeds, when it starts spluttering, add asafoetida powder along with boiled potato cubes. Next add turmeric powder, chilly powder and coriander powder. Mix well. Add kasuri methi and keep close it with a lid for 2 minutes. Sprinkle sugar and serve hot.
Ingredients
Button mushrooms diced- 200 gms
Onion diced - 1/4 cup
Capsicum diced - 1/4 cup
Garlic chopped - 1 tsp
Green chillies chopped - 4 nos
Corn flour - 1 tbsp
Pepper Powder- 1 tsp
Soya Sauce - 2 tbsp
Tomato sauce - 1 tsp
Chilly sauce - 1 tsp
Spring onion chopped - for garnishing
Oil - 3 tbsp
Salt - to taste
Water - 1/4 cup
Method
Heat oil in a kadai and saute chopped garlic, green chilly for few seconds in high flame. Add diced onions and capsicum, saute it till it become translucent. Put the sliced mushrooms and saute it till mushrooms are cooked. Add soya sauce, chilly sauce, tomato sauce and pepper powder. Close the pan with a lid and cook it for 5 minutes. Mix cornflour in 1/4 cup water and add in to it. Add salt. Mix all well. Add chopped spring onion just before putting off the fire. Serve hot.
Chicken Xacuti (Goan Style)
Ingredients:
Chicken - 500grms
Ginger & garlic paste - 1 tbsp
Coconut grated - 1 cup
Cinnamon - 2 inch stick
Cloves -4 nos
Star anise - 3 nos
Cardamom - 2 nos
Red chilli powder - 2 tbsp
Coriander powder - 1 1/2 tbsp
Turmeric powder 1/2 tsp
Poppy seeds (khuskhus) - 2 tbsp
Carom seeds (ajwain) - 1 tsp
Cumin seeds -1 tsp
Black pepper powder -1 tsp
Fennel seed powder -1 tsp
Onion chopped - 2 medium
Tamarind pulp - 1 tbsp
Nutmeg powder- 1/4 tsp
Oil - 1/3 cup (Peanut oil or coconut oil)
Salt - to taste
Water - 2 cups
Method
Clean and cut the chicken into small pieces. Marinate the chicken pieces with ginger garlic paste, turmeric powder and little salt, keep aside. Take a frying pan, heat one tablespoon of oil and roast the grated coconut along with sliced onions till light brown. Add chilly powder and coriander powder, stir it for 2 minutes. Grind to a thick paste and keep aside.
In a frying pan, dry roast cinnamon, cloves, star anise, cardamom, poppy seeds, carom seeds and cumin seeds till a nice smell comes out. Grind to a powder.
In a thick-bottomed pan heat the remaining oil and saute the marinated chicken pieces till the water content gets evaporated. Add the grind coconut paste and the grind powder of spices, mix well. Close the pan with a lid and bring to a boil, stir in between. Pour the tamarind juice and simmer the flame, add salt to taste. Cook this till the chicken pieces become tender and the oil get separates. Add the nutmeg powder just before putting off fire.
Serve with chapathi or rice.
Inji curry
Ingredients:
Ginger - 25 gm
Green Chilly chopped - 4 nos
Small onion thinly sliced - 1/4 cup
Coconut grated - 2 cups
Curry leaves - 2 springs
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Fenugreek seeds - 1 pinch
Asafoetida powder - 1 pinch
Jaggery (grated) - 15 - 20 gms
Tamarind - as big as a lemon
Water - 2 cups
Oil - 1/4 cup
Mustard seeds - 1/2 tsp
Salt - to taste
Method
Peal ginger and cut into thin round shape. In a pan heat the oil and deep fry sliced ginger (ginger flakes) till golden brown colour. Take it out and keep aside. Keep this oil for saute onion and green chillies. Fry the grated coconut, when it become golden brown in colour, add chilly powder, coriander powder and stir it for another 1 minute in low flame. Grind this mixture along with fried ginger flakes and make a fine paste. Splutter the mustard along with curry leaves. Saute thinly sliced onions and green chillies till the onions become translucent. Squeeze the tamarind in 2 cups water and pour this in to the sauted onions and allow it to boil. Add jaggery, when it become thick add the grinded mixture in to it and add salt in to it. Keep this for 3-5 minutes in low fire. Serve with rice.
Cabbage Thoran
Ingredients:
Cabbage finely chopped - 2 cups
Turmeric powder - 2 pinch
Green chilly chopped - 2 nos
Curry leaves - 1 spring
Coconut grated - 1/2 -3/4 cup
Onion chopped - 1 medium
Ginger chopped - 1/4 tsp
Salt - to taste
For seasoning
Oil - 1 1/2 tbsp
Udin dal - 1 tsp
Mustard seeds - 1/2 tsp
Dried red chilly - 2 nos
Curry leaves - 1 spring
Method
In a kadai mix all the ingredients and give a crush with your hand, except the season items. Close with a lid and cook this in low flame for 3 -5 minutes. When it is done, add 1 1/2 tbsp oil in another pan and put udin dal and mustard seeds. When mustard seeds start spluttering, add curry leaves and dried red chillies. Put the cooked cabbage thoran into it and saute this for 2 minutes. Serve with rice.
Parippu curry ( Kerala style)
Ingredients
Green gram (lentils) - 1 cup
Water - 2 cups
Turmeric powder - 2 pinch
Grated coconut - 1/2 cup
Green chilly - 2 nos (split the edge)
Cumin seeds - 1/4 tsp
Small onion - 4 nos
Garlic - 3 nos
Oil - 1 tsp
Salt - to taste
For seasoning
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 springs
Thinly sliced smallonion - 2 nos
Dry red chilly - 2 nos
Method
In a pan add 1 tsp oil and lightly fry the green gram ( make a light crush after frying , the skin will go. (It's optional)). Pressure cook the green gram with 2 cups water, turmeric powder, small onion, and green chillies for 8 - 10 minutes. Mash this dal mixture and add grinded coconut, cumin seeds and garlic. Add salt. Mix well and keep in a low flame for 3 minutes. Stir it, don't allow to boil. Put-off fire and season. Serve with rice.
Ingredients:
Chicken breasts -250gms
Cornflour -1 1/2 tbsp
Ginger-garlic paste - 1tbsp
Ginger chopped - 1/2 tsp
Garlic chopped - 1 tsp
Crushed pepper- 1tbsp
Green chilly chopped - 1tsp
Egg yolk -1
Capsicum diced- 1 medium size
Onion diced - 1 medium
Soy/ oyster sauce - 1 tsp
Spring onion chopped - 1 tbs
Lemon Juice -1/2 cup
Lemon zest -
Salt to taste
Oil for frying
Method:
Cut chicken in cubed pieces. Take a bowl and mix egg white cornflour, half of the said lemon juice, pepper powder, soy sauce and salt. Mix the cut chicken pieces into it and mix it well to marinate for 1/2 - 1 hr.
In a kadai, heat oil for deep fry. put the marinated chicken pieces nad fry it for 2 min. Keep it aside.
Take another pan and pour 3 tbs oil from the fried one. When hot, add chopped ginger and garlic, green chilly and saute it for a min in high flame. Next add diced onions and capsicum saute it for a min. Now add the fried chicken into it. Next add pepper powder and lemon juice , mix it well . Add spring onion and lemon zest and close the lid for 6-8 min in a medium flame. Stir in between. Serve it with tandoori roti, chapati or nan.
Ingredients
Bread slices - 6 pieces
Onion finely chopped - 2 medium
Tomato finely chopped - 1 big
Garlic chopped - 2 tbsp
Carrot grated - 1 no
Pepper powder - 1 tsp
Pudina (mint) chutney - 3 tsp (according to your wish)
Tomato sauce - 3 tsp (according to your wish)
Cheese
Oil - 1 tbsp
Method
For pudina chutney
Pudina (mint)chopped 1/4 cup, grind it with 1 green chilly and 2 nos garlic.Keep it aside.
In a kadai heat the oil and sourte garlic chopped, onion chopped. Till onions become translusent, put the tomatoes sourte it for 1 minute add pepper powder. Put off fire and keep it aside.
Cut the bread in to diagonal half. Apply Pudina chutney for one halfand tomato sauce for another half. Spread the sourted mixture and shred the cheese in one pice and overlay it.Tost it in a sandwich toster.
Ingredients
For rice
Basmati rice -2 cups (1/2 kg)
Water - 2 cups
Cinnamon (Karuvapatta) - 2 sticks
Cloves (Carambu) - 3
Cardamom (Elakkai) - 2
Bay leaf- 1
Lemon juice- 1 tbsp
Salt to taste
Biryani Masala:
Cinnamon - 1 inch piece
Cardamom - 3
Cloves - 4-6
Nutmeg - 1/2
bay leaves- 1
Mace - 2-5
1. Chilly powder - 1/2 tsp
2. Coriander powder - 1/2 tsp
3. Fenneel seed powder - 1/2 tsp
Grind all the biryani masala ingredients except 1,2,3.
For mutton curry
Mutton - 1/2 kg
Onion chopped - 4 big
Tomato chopped - 2 medium
Ginger garlic paste - 1 tbsp
Green chilly chopped - 4 nos
Chilly powder 1/2 tsp
Coriander powder - 2 tbsp
Turmeric powder -1/2 tsp
Yogurt - 1/2 cup
Cinnamon -1/2 inch
Cloves - 1no
Cardamom - 1no
Garam masala - 3/4 tsp
Fennel seed powder - 1/2 tsp
Coriander & mint chopped 1/4 cup
Water - 1/2 cup
salt - to taste
Oil - 3 tbsp
Ghee - 3 tbsp
Method
In a pan boil 2 cups water (2 cups rice needs 3 cups water.here we cook the rice its 3/4 time of the actual cooking.and remaining 1/4 cooking is with mutton curry) with the spices except lime juice and rice from the rice ingredients. Add rice and lime juice, stir well and close with a lid.When it done put off fire and keep aside.
Heat oil in a Pan,add Cinnamon stick,Cloves,Cardamom stir it for a while, saute onions and ginger garlic paste till the onions become translucent.Put the chopped green chilly, saute it.Add chopped tomatoes saute it till the oil get seperated.Put chilly powder, coriander powder,turmeric powder, stir it for 1 minute.Add the cut and cleaned mutton pieces and mix it well with garam masala and fenugreek powder.Pour 1/2 cup water. Close with alid and cook it almost done (still has a bite left). Add the yogurt mix all together and keep it for 1 minute and put off fire.
Heat a vessel,pour a little of ghee. Put a little of cooked rice and one layer of mutton cooked above it.Repeat the process till the rice and cooked mutton are over. Close the lid tightly and heat on a low flame for about 8 - 10 minutes.Add the prepared biryani masala amd mix it before put off fire.Serve with onion raita, pickle and papads.minutes. Mix before serve. Serve with yogurt and cocunut-pudina
Ingredients
Wholewheat flour -2 cups
Palak chopped - 1 cup
Salt - to taste
Water - enough to make dough
Oil - For deep fry
Method
Take a pan saute the chopped palak for 1 minute.Grind this in a mixy.Put the wholewheat flour in a large mixing bowl add salt,grinted palak, enough water , mix it well to form a dough. Add 1 tsp oil in to the dough and kneed well till it become soft. Cover with a wet cloth now and keep aside for 15 minutes. Kneed once again before making the dough in to small balls,roll out into 5" rounds with a roller, on an oiled board. Heat the oil in a wok , fry the puri one at a time, holding them bothsides under the oil.This will help the Poori to puff up. Fry both sides till light brown.
Serve hot with veg - kuruma,potato - stew or Cholae masala along with onion raita.
Ingredients
Chicken - 500 kg
Onion chopped - 2 big
Tomato - 1 medium
Green chilly - 5 (depends on hot)
Ginger - 1 piece (2 cm)
Garlic - 7 nos
Coriander leaves chopped - 1/2 bunch
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 2 inch stick
Cloves - 4 nos
Green cardamom - 3nos
Poppy-seeds (kus-kus) - 3 tbsp powdered
Cashew nut paste - 3 tbsp
Oil - 3 tbsp
Water - 1 cup
Method
Wash and cut the chicken in to medium pieces.
1.Make a paste of ginger , garlic, and green chillies, keep aside.
2. Chilly powder, coriander powder, cloves, cinnamon stick and cardamoms together, roast slightly and grind to a fine paste.
In a kadai heat oil. Put onions and 1 paste saute till the raw smell goes (onions become translose).Saute chopped tomatoes for 2 minutes.Add chicken pieces,salt and turmeric saute them for 3 minutes.Add the 2 paste and mix well.Close with a lid and allow to cook for 10 minutes in medium flame.Stir in between.Add chopped coriander leaves, kus-kus and cashew nut paste.Mix well, allow for 5 minutes in low flame (cook well till the chicken become tender).
Serve with rice,pulav or roti.
Ingredients
Mutton Ribs - 250 gms
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Ginger garlic paste -1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Fennel seed powder - 1/2 tsp
Nutmeg powder - 1 pinch
Cardamom powder - 1 pinch
Pepper powder - 3/4 tsp
Yoghurt - 1 1/2 tbsp
Vinegar - 1 tbsp
Food colour - 1 pinch (optional)
Salt to taste
Oil - 1/2 cup
Method
Cut the ribs in its shape, wash it mnad marinate with vinegar and keep aside for 5 minutes.Take yogurt, beat it well, add all spices and make a fine Yoghurt paste(Keep little mixture aside). Marinate the mutton ribs with this paste. Keep thisfor atleast 1 hour.Heat the oil in a non stick pan and put the marinated mutton ribs in to it , close with a lid and allow to cook both sides for 10 minutes. When the mutton become soft, Apply the remainig yoghurt mixture once again and fry un covered till it become golden brown colour . Serve hot
Ingredients
Chicken - 500 kg
Onion sliced - 2 big
Tomato chopped - 1 big
Green chilly - 2 nos
Vinegar - 1 tsp
Ginger garlic paste - 1 tbsp
Chilly powder - 1 1/2 tbsp
Coriander powder - 1 tbsp
Pepper powder - 1/2 - 1 tsp
Garam masala - 1 tsp
Fennel seed powder - 1/2 tsp
Curry leaves - 3 stalks
Coconut oil - 3 tbsp
Coconut - 1/4 coconut flakes [ thenga kothu (optional) ]
Salt - to taste
Method
Clean and cut the chicken in to medium pieces. In a kadai heat the oil and fry thenga -kothu till it become golden brown, saute sliced onions and ginger garlic paste,till the onions become light brown colour. Add chopped tomatoes, saute for a few minutes. put chilly powder, coriander powder,turmeric powder and stir it till the raw smell goes. Add chicken pieces and curry leaves in to it and mix well. Close with a lid and cook in medium fire for 15 minutes. Stir in between. No need of adding water.After 15 minutes it become a thick consistency. Add pepper powder, garam masala and fennel seed powder stir it well and keep in fire for another 5- 8 minutes uncovered.It's a dry preparation. Remove from fire and serve with rice or chapathi.
This dish is dedicated for all health conscious friends. The main taste maker in this dish is mint, which is very good for digestion. More over this item is fully oil free.
