Green Beans and Potato Toss

Green Bean and Potato Toss

Ingredients

3-4 Medium Potatoes (peeled and diced)

1 bag French Cut Green Beans
or
11/2 Cups Fresh Green beans Chopped, steamed for 4 minutes

1 Red Onion Minced
Cumin Seeds-1/4 tsp
Few Curry leaves
Mustard seeds

Red Chili Powder-1/2 tsp
Cumin Powder-1/2 tsp
Turmeric Powder-1 pinch

Oil for Seasoning

Method

• Heat oil in a frying pan add the mustard seeds wait for them to sputter then add the cumin seeds when they crackle add the minced onions fry for a couple of minutes.
• Now add the Curry leaves,diced potatoes and the spice powders saute for about a minute, cover the lid and let it cook in it's own steam for 8-10 minutes.Toss  the potatoes in between making sure it does not burn.
• Check if the potatoes are cooked, add the french cut green bean cook for another 4-5 minutes with the lid covered till the green bean is fully cooked.
• I personally like my Green bean crunchy.
• Tasty Green Bean and Potato is ready to be served with Chapatis or with some steaming hot rice and any curry. 

Cabbage Stir fry # Porial # Thoran #

Cabbage Stir Fry # Porial # Thoran #

Ingredients


Cabbage -1 head thinly sliced
Red Onion -  1 medium diced
Green Chili-2 de seeded and slit
Mustard seeds- few
Chana dhal -1 tbs
Curry leaves
Turmeric Powder pinch
Oil to stir fry
Salt to taste
1/4 cup Shredded Coconut

Method

Using a good knife is a must when slicing the cabbage or you can use a mandoline slicer.

Slice the cabbage  into fine long strips.

Heat a wok add 1 tbs oil ,I like using  virgin coconut oil.
Add some mustard seeds wait for it to sputter then add the chana dhal,green chili,onions fry for a few minutes till the onions become transparent, add the curry leaves,the shredded cabbage,turmeric powder stir fry for a minute or more.

Cover the wok or skillet with a tight lid cook on low flame for about 6-8 minutes, add salt,finally add the shredded coconut,check for salt remove from flame serve with some hot rice and sambar.

# Simply Love Cabbage #

Skillet Ziti with Spinach and Grilled Chicken

Skillet Ziti with Spinach,Zucchini and Grilled Chicken!!

Ingredients

Ziti Pasta- 1 pound use any whole wheat pasta if you wish to go Gluten free use brown rice pasta
Zucchini-1 diced
Spinach-1/2 bunch trimmed,washed and chopped fine
Grilled Chicken breast or any chicken sausage can be used  -sliced
2 Tbs Olive oil

1 Medium onion chopped
3 Cloves Garlic minced
Mrs.Dash all purpose spice-1/2 tsp
Freshly ground black pepper
3 Tbs Butter
11/2 Cup Milk
About 3/4 Cup Parmigiano-Reggiano


Method

• Boil a large pot of water to boil the pasta,follow directions on the box
• Drain keep it aside
• In a skillet heat the oil over medium flame add the diced onions,garlic,zucchini,saute over medium flame
• Now add the spices,pepper,butter and whisk in the milk keep stirring till the liquid comes to a boil 
• As the sauce thickens,adjust the spice level and salt,add more if needed
• Add the spinach,the diced grilled chicken,toss in the cooked ziti
• Finally add the Parmesan cheese, close the lid of the skillet and let it stay warm until served

Chicken Makhani with a twist!

Chicken Makhani with a twist  

                         "AKA"

Spinach Butter Chicken

Ingredients

Chicken  Breast/thigh  -3 pounds cut into bite size pieces

Cut,wash and rinse the chicken with some turmeric powder add some 3 tsp tandoori masala (store bought),2 tsp chili powder, 2 tbs yogurt,2  tbs oil,salt to taste  let it marinade for a few hours or can even marinate it overnight in the fridge. 

Butter or Oil -2 tbs

Red Onion- 1 large
Tomatoes- 2 whole chopped
Ginger 1 inch
Garlic -8 cloves
Cumin seeds-1 tsp

Garam masala 1 tsp
Tomato paste- 2 tbs
Dried Methi Leaves-1 tsp

Baby Spinach- 2 cups chopped fine
Heavy whipping Cream -4 oz


Step 1
Marinate the Chicken

Step 2
Bake in the oven on a greased tray  for an hour at 350 degrees F ,making sure you flip the  chicken pieces after 30 minutes.Broil for 7 minutes more if needed.



Step 3
On the stove top

Heat a large deep non stick frying pan, add the butter or the oil saute the onions,tomatoes,cumin seeds,methi leaves ,whole garlic cloves and diced ginger for approximately 3 minutes.

After you saute, bring it to room temperature  puree it in the blender till smooth, pour it back in the frying pan add the tomato paste,garam masala and more spices if needed according to your taste.Cook it for another couple of minutes.

Now add the  grilled pieces of chicken,chopped spinach leaves cook for a few more minutes, finally stir in the heavy whipping cream and simmer for 10 minutes till it all comes together.


Delicious MAKHANI is ready to be served with some warm Naan.

Idli Batter

 Idli Batter  Recipe

5 Cups Idly Rice 
1 Cup and a handful  whole Urid dhall
1  Tsp Fenugreek seeds whole soaked along with the urid dhall.
1/2 cup Aval (beaten rice )  soaked along with the urid
Salt to taste 
Enough water to grind

Method using a wet grinder.

Can do the same using a blender as well,I personally prefer the wet grinder.

Wash the rice till the water runs clear, soak for approximately 4-5 hours.
Wash the urid dhall  till it runs clear  soak for 3 hours.
Grind the urid dhall first till light and fluffy approximately 45 minutes in the grinder remove and then add the soaked rice grind till you get the desired consistency I like mine slightly coarse.Approximately 22-25 minutes.
Add the ground urid dhall with the ground rice in the grinder till it is well combined and comes together  approximately 2 minutes.

Remove,add salt and let it ferment overnight depending on the weather it would approximately take about 6-8 hours.

Chettinad Chicken Kurma

Chettinad Chicken Kurma




Ingredients


 1 Chicken  cut into small pieces
Onions-1 
Tomatoes-2
Curry leaves
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Salt to taste
1/2 grated coconut ground to a smooth paste
Ginger and Garlic paste -2 tsp
Green Chili-1or 2
Oil to fry

Whole spices to grind to a paste

Cardamon-2 
Cloves-2
Cinnamon stick -1
Poppy seeds-1/2 tsp
Pepper -1 tsp
Cumin 3/4 tsp
Fennel 3/4 tsp
Red chili 2 or 3

Dry roast the above ingredients and grind to a smooth paste ,set it aside.

In a frying pan saute the onions till golden brown,add the curry leaves,green chili,ginger and garlic paste fry till the raw smell disappears,then add the chopped tomatoes and turmeric powder and the ground Chettinad masala,coriander powder and fry till you see the oil separates.

Add the cleaned, washed chicken to the masala fry for a few minutes,add salt then let it simmer for another 15 minutes till the water evaporates now add the coconut paste and enough water to make the curry simmer for another 10 minutes.

Very tasty chettinad chicken kurma is ready to be served with some white rice or steamed Idly! 

Garnish with lots of curry leaves and cilantro leaves!  

Adding a squeeze of lime will add to the flavor also adjust the spice level by adding more red chili. 

Quick Chicken Curry

Quick Chicken Curry

Ingredients

Boneless or bone in chicken pieces 2 lbs
Potatoes 2 cubed
Onions 1 diced
Tomato 2 chopped
Ginger 1" minced
Garlic  6 cloves minced
Green Chile 3 de - seeded and slit
Curry leaves
Coriander leaves 1/2 bunch

Few Whole garam masala(cinnamon,cloves,cardamom,bay leaves,star anise)
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp


Maggie Coconut Powder 3-4 tbs mixed with a little water
Juice of 1 lime
Salt to taste
Oil to fry

Directions

Wash the chicken and  marinate with some salt and turmeric powder, keep it aside.

In a non stick pan add  2 tbs oil add the whole  garam masalas and wait for it to sputter then add the chopped onions fry till transparent,then add the minced ginger and garlic followed by the green chili fry for a couple of minutes.

Now add the masala powders fry for a minute or more then add  the chicken  stir till the masala gets well coated on all the pieces of chicken.

Time for the tomatoes and potatoes to be tossed in along with a handful of curry  leaves.Cover with a tight lid let it simmer for about 15 minutes remove the lid add  the coconut powder mixed with some water about a cup and bring to boil and let the curry simmer for another 15 minutes till it all comes together.Finally add the lime juice and garnish lavishly with the chopped coriander leaves.

Quick Chicken curry ready to be served with some hot Rice or warm Roti's!