Chicken flavored with Cilantro and Mint

Chicken Flavored with Cilantro and Mint

Ingredients 

Chicken-4 lbs
Salt to taste
Curry leaves
Onion-1 sliced
Oil to fry 

Grind to a smooth paste for marinade

Onions-1 
Ginger - 2"
Garlic - 8 Pods
Mint leaves- 1 small bunch
Cilantro leaves- 1 bunch
Green Chili- 2
Curry leaves- 1 sprig 
Tomato -1
Turmeric- 1/2 tsp
Pepper Powder -1 tsp
Chili powder - 2 tsp (according to spice level)
Lime juice - 2 tsp


Method

• Cut the chicken in bite size pieces.
• I always do a mix of  bone in and  some boneless pieces.
• Grind the above ingredients into a smooth paste and marinade the chicken for a couple of hours.
• In a wok add  some oil,add the sliced onions and curry leaves wait for it to brown then add the marinated chicken ,check salt,cover  and cook for 20 minutes.
• The cooked chicken gives out a lot of water ,open the lid and dry fry the chicken till all the water evaporates and the masala sticks to the chicken .
• Very tender minty chicken is ready to be served with some Chappatis or Rice. 

Mango Raita

Mango Raita

Ingredients

Ripe mango -2 

Cucumbers-1 

Yogurt- 2 cups

Salt to taste

Sugar-1/2 tsp

Cilantro leaves -few minced fine

Green Chili-1 slit(optional)

Seasoning

Oil 

Mustard seeds- 1 pinch

Cumin seeds-1 pinch

Curry leaves

Method

• Peel the mango  and cucumber and cut it into small bite size cubes.
• Beat the yogurt, fold in the mango,cucumber,cilantro leaves and Chili.
• Check for salt,add 1/2 tsp of sugar mix  and set aside.
• In a small pan add 2 tsp oil add the mustard seeds wait to sputter followed by cumin seeds and curry leaf.
• Add it to the yogurt mixture ,chill it until you are ready to serve.

Delicious mango raita can be eaten as it is like a salad or as a side for yummy Rice Pilaf  or Indian Bread!!

Vegetable Curry

Vegetable Curry

Vegetable Curry  is my all time favorite to make, it's quick and easy if i don't have all the vegetable at hand i always substitute it with frozen mixed veggies!

Ingredients

Carrots- 4
Beans - 1 lb
Potatoes- 3 cubed
Cauliflower florets - 2 handful
Turnip- 1 cubed
Green Peas -handful

Other Ingredients
Onions- 2
Tomatoes-2
Ginger and Garlic paste- 2 tbs
Green Chili- 3

Turmeric powder-1/2 tsp
Chili powder- 2 tsp
Coriander powder-2 tsp

Curry leaves- few sprigs
Cilantro leaves - 1 bunch
Salt to taste
Oil to fry

Whole Spices
Cardamom -2
Cloves -2
Cinnamon -2"
Bay leaf -2
Star anise-1

To Grind 
Fennel seed - 1/4 tsp
Shredded Coconut -3/4 cup
Cashew nut (optional)
Water

Prep  work
Grind the Fennel,Coconut and Cashews with some water into a smooth paste.
Cut all the vegetable and keep aside.
I also add coconut cream instead of grinding shredded coconut.



Method in easy steps

• Pour Oil in a wok or a pot add the whole spices wait to sputter then add the onions and fry till they are golden brown.
• Now add the ginger and garlic paste along with that you can add the green chili,curry leaf ,fry for a few minutes then add the Indian masala powders with some water. 
• Fry till u see the oil separate and the raw smell disappears now add the diced tomatoes.
• Stir in the vegetables,add 2 cups of water check for salt .
• Simmer the sauce, cover with a lid and cook for 10 minutes.
• Open the lid add the ground coconut paste and simmer for another 7 minutes garnish with some cilantro leaves .
• Final Tempering can be done using  2 tsp oil and some curry leaf!
  
  
  
  
  
  
  

Paneer and Spinach Cutlets

Paneer and Spinach Cutlets 

Ingredients

Paneer-8 oz
Spinach - 1/2 cup chopped
Potatoes -2 large

Other Ingredients 

Onions -2 medium
Garlic- 3 cloves
Ginger-1"
Mint leaves- few
Cilantro leaves -1/4 bunch
Green Chili-1 minced

Spice Powders

Garam masala- 1 tsp
Turmeric powder-1/4 tsp
Chili powder-1/2 tsp(according to spice level)
Pepper powder-1/2 tsp
Salt to taste

All purpose Flour- 3 tbs
Water

Breadcrumbs-1 cup

Oil to fry


Prep work 

• Mince the onions,garlic,ginger,green chili in a small chopper keep it aside.
• Mince the Spinach ,Mint and Cilantro leaves.
• Boil the potatoes peel,mash set aside.
• Thaw the Paneer at room temperature and mince it fine.I use a Ninja chopper to mince it
• make a smooth batter with the flour and water for dipping.
• Bowl of bread crumbs. 

Method

• In a frying pan add 3 teaspoons of oil saute the onions,ginger and garlic fry till it turns golden brown.
• Add the spice powders wait till the raw smell goes then add the paneer, the minced leaves.
• Saute for a couple of minutes,add salt to taste.
• Cool the paneer mixture at room temperature add the mashed potatoes to it mix well and check for salt.
• Make round patties dip in the flour batter,coat with breadcrumbs and shallow fry in oil.

Tips

Eggs can be used instead of flour.

To make it Gluten free use a combination of rice and corn flour to dip and fry the cutlets.    

   

Rasam Recipe - Kid friendly version

Kid friendly Rasam Recipe

Ingredients

Tomatoes-2 Pureed
Pepper corns-1/2 tbs
Cumin Seeds- 1/2 tbs
Garlic Cloves -6 Crushed(whole)
Cilantro Leaves- 1/2 bunch minced fine
Curry leaves- 1 sprig

Mustard seeds-few
Red Chili-1
Asafoetida Powder -1 pinch
Turmeric Powder-1/4 tsp
Rasam Powder-1 tsp (optional)

Lime Juice-2 tsp
Water -1.5 cups
Oil to Temper

Prep Work

• Crush the pepper,cumin and garlic using a mortar and  pestle.

• Puree the tomatoes.

Method

In a Kadai add 1 1/2 tsp oil add the mustard seeds wait for it to sputter ,add the split red chili,asafoetida powder ,wait for a few minutes then add the crushed garlic,pepper and cumin saute for a few minutes add the rasam and the turmeric powders followed by the curry leaves.Now add the pureed tomato,water and lime juice .Add the fresh minced Cilantro leaves bring to boil when it begins to froth  turn off the heat.

• Do not let the rasam boil over it loses it's aroma!
• This is kid friendly version...!
• A friend of mine crushes some whole  Coriander seeds and 1 Green Chilies(Optional) to it ,it tastes even better !
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Simple Beans Stir Fry (Porial)

Simple Beans Stir fry

Ingredients

String Beans -1 pound Chopped 

Onions-1 

Green Chili-2

Curry leaves- few sprigs

Mustard seeds-1 pinch

Urid dhall- 1/4 tsp

Cumin seeds- 1/4 tsp

Turmeric powder-1 pinch

Salt to taste

Coconut grated-1/4 cup

Coconut Oil -3 tsp

Easy Method 

In a non stick frying pan  pour 3 tsp coconut oil, add mustard seeds just after it sputters add the cumin seeds, split urid dhall, minced onions and the green chilies.Fry for a minute or more to it add turmeric powder ,chopped beans and curry leaves.Stir fry for a couple of minutes.Sprinkle some water cover the lid and cook for exactly 7-8 minutes.Remove lid add the grated coconut stir.Yummy green bean is ready to be served with some white rice and sambar.

Salmon Fish Cutlets

Ingredients

Canned Salmon- 2(7 oz)
Potatoes-3
Onions-2 medium minced
Minced Ginger & Garlic -1 tbs each
1 tsp Vinegar
Eggs-2
Bread Crumbs-1 cup

Other Spices
Green chili-2
Fennel powder-1 tsp
Turmeric-1/4 tsp
Pepper-1 tsp
Handful of chopped Coriander and Mint leaves
Salt to taste
Oil to fry (1 ladle)


7 Easy Steps

• Drain Salmon squeeze extra water .
• Boil potatoes ,peel and mash.
• Beat 2 eggs with some salt  and pepper. 
• Have the breadcrumbs in a bowl  for rolling.
• In a wok add oil fry the onions,minced ginger,garlic ,chilies,add the fennel and turmeric and pepper powder, for more spice curry powder can be used too.
• To this add the drained salmon and fry till the fishy smell disappears I like to add a tsp of Vinegar and then the chopped cilantro and mint leaves ,remove from stove add the mashed potatoes, check for salt.
• When cool make round or oval patties dip in the egg and then roll in the breadcrumbs  shallow fry in a frying pan.