Coconut Chicken Curry

Coconut Chicken Curry is an easy delicious South Indian recipe and forms a perfect side dish for idli, dosa, chapathi and rice. Chicken is pressure cooked along with onion tomato paste, coconut paste and Indian spices in this recipe.

Ingredients

• Chicken - 500g
• Shallots - 250g/Onion - 1, medium sized
• Tomato - 1
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Chicken masala - 1 tbsp
• Garam masala - 2 tsp
• Pepper powder - 1 tsp
• Grated coconut - 1/4 cup
• Roasted gram - 2 tbsp
• Mustard seeds - 1 tsp
• Cinnamon - 1 inch
• Cloves - 2
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tbsp + 1 tsp

Method

1. Heat 1 tsp of oil in a pan and add shallots/onion. Fry for a minute or till transparent. Add tomatoes and saute for 2 minutes in medium heat.
2. Cool the mixture and grind into a paste. Keep aside.
3. Grind grated coconut and roasted gram with little water into a smooth paste and keep aside.
4. Heat 2 tbsp of oil in a pressure cooker and add mustard seeds.
5. Once the mustard seeds start to splutter, add cinnamon, cloves & curry leaves and fry for few seconds.
6. Now add ginger garlic paste and stir for a while.
7. Add chicken pieces and cook till the chicken changes to white color.
8. Now add turmeric powder, chilli powder, coriander powder, garam masala, chicken masala & salt and cook till the oil oozes out of the mixture.
9. Add onion tomato paste and coconut paste into the mixture.
10. Add enough water and adjust salt to taste.
11. Pressure cook for 8 to 10 whistles and garnish with coriander leaves. Serve hot.

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Baby Corn Gravy

Baby corn gravy, a rich cashew and coconut based delicious gravy is a great side dish for pulao or any Indian bread. It is prepared using baby corn, onion tomato paste, cashew coconut paste and Indian spices.

Ingredients

• Baby corn - 20
• Onion - 1, medium sized
• Tomatoes - 2, medium sized
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp
• Grated coconut - 1/4 cup
• Cashewnuts - 8
• Fennel seeds - 1/2 tsp
• Cinnamon - 1 inch
• Cloves - 3
• Bay leaf - 1
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp + 1 tsp

Method

1. Cut the baby corns into 1 inch pieces and pressure cook for 3 whistles. Keep aside.
2. Soak the cashewnuts in warm water.
3. Heat 1 tsp of oil in a pan and add chopped onion. Fry till they turn transparent.
4. Add chopped tomatoes and cook till it gets mashed.
5. Cool the mixture and grind into a paste. Keep aside.
6. Heat 1 tbsp of oil in a pan and add cinnamon, cloves and bayleaf.
7. Add the onion tomato paste & ginger garlic paste and add turmeric powder, chilli powder, coriander powder & salt and cook till the oil oozes out of the mixture.
8. Meanwhile, grind the grated coconut, soaked cashewnuts and fennel seeds into a smooth paste.
9. Now add the coconut paste into the boiling gravy and add some water.
10. Once it starts to boil, add the cooked baby corn and bring to boil.
11. Adjust salt to taste and cook for 5 minutes in medium heat.
12. Garnish with coriander leaves and serve hot with chapathi.

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Beetroot Kola Urundai|Beetroot Balls

Beetroot Kola Urundai is a highly nutritious snack which also tastes delicious. It is prepared by deep frying grated beetroot mixed with gram flour, onion and spices.

Ingredients

• Grated beetroot - 1 cup
• Gram flour - 1/4 cup
• Rice flour - 1 tbsp
• Chilli powder - 1 tsp
• Garam masala - 1 tsp
• Fennel seeds - 1 tsp
• Onion - 1, medium sized, finely chopped
• Curry leaves - Few
• Salt - 2 tsp
• Oil - For deep frying

Method

1. Mix the grated beetroot with all other ingredients except oil. Sprinkle some water if required.
2. Shape into small balls and deep fry them in medium heat.
3. Serve hot with sauce as an evening snack or with any meals as side dish.

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Vegetable Vada

Vegetable vada is a tasty, healthy snack which is easy to make. It is made by deep frying mixture of urad dal batter and vegetables. You can add vegetables of your choice. 

Ingredients

• Urad dal - 2 cups
• Carrot - 1
• Cabbage - 1/2 cup, chopped
• Potatoes - 2 (small size)
• Onion - 1
• Ginger - 1 inch
• Green chillies - 2
• Salt - To taste
• Oil - For frying
• Curry leaves - Few
• Coriander leaves - Few

Method

1. Soak the Urad dal for at least 2 hours.
2. Add little water and grind the dal in mixie along with boiled potatoes, ginger and salt. Sprinkle water when needed.
3. When batter becomes soft paste, pour it in a bowl.
4. Grate the carrot using grater and chop the onion, cabbage, green chillies, curry leaves and coriander leaves finely.
5. Add all the above to the batter and mix well.
6. Deep fry the vadas in the oil until it turns golden brown.
7. Serve hot with any chutney or sauce.

Tips

- Try to incorporate the potatoes as they make the vada crispy and enriches the taste.

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Vegetable Kurma

Vegetable kurma is a healthy coconut based gravy mixed with vegetables and Indian spices. It is a great side dish for poori, chapathi or paratha.

Ingredients

• Carrot - 1 cup, chopped
• Green Beans - 1/2 cup, chopped
• Cauliflower - 5 to 6 florets
• Potato - 1, large size
• Green peas - 1/4 cup
• Onion - 1, medium sized
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Grated Coconut - 1/2 cup
• Roasted gram/பொட்டுகடலை - 1 tbsp
• Cinnamon/பட்டை - 1 inch (2 pieces)
• Cloves/லவங்கம் - 2
• Cardamom/ஏலக்காய் - 1
• Fennel seeds/சோம்பு - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a pressure cooker and add cinnamon.
2. Add finely chopped onions and saute until soft.
3. Add ginger garlic paste and fry for few seconds.
4. Add chopped tomatoes and cook until it gets mashed.
5. Now add turmeric powder, chilli powder, coriander powder, garam masala & salt and mix well till the raw smell goes.
6. Add all the vegetables and add water.
7. Meanwhile, grind grated coconut, roasted gram, cinnamon, cloves, cardamom and fennel seeds into a smooth paste.
8. Add this into the boiling gravy. Adjust the salt to taste and close the lid. Cook for one whistle.
9. Garnish with coriander leaves and serve hot.

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Onion Rice

Onion Rice is a quick and easy rice recipe and can be used for lunch box. You can also use leftover rice for this recipe.

Ingredients

• Cooked Rice - 1 cup
• Onion - 1, large sized
• Cumin powder - 1 tsp
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Green chillies - 1, slit lengthwise
• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a wide pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add channa dal and urad dal. Fry till they turn light brown.
3. Now add curry leaves, chopped onion and green chillies. Saute till the onion turns transparent.
4. Add cumin powder, coriander powder, garam masala & salt and saute them for 2 minutes or till the raw smell goes. Sprinkle some water if required.
5. Now add cooked rice and cook gently without mashing the rice for 5 minutes in medium heat.
6. Adjust salt to taste and garnish with coriander leaves.

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Potato Fry|UrulaiKizhangu Poriyal|உருளைக்கிழங்கு பொறியல்

Potato fry is a perfect side dish for rice and sambar/rasam. It also tastes great with lemon rice or any variety rice.

Ingredients

• Potatoes - 3, medium sized
• Chopped Onion - 1/2 cup
• Ginger paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Asafoetida/Hing/பெருங்காயம் - A pinch
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin and cut into 1 inch cubes.
2. Heat oil in a pan and add mustard seeds. Once it splutters, add urad dal and fry till it turns slight brown.
3. Add HIng, curry leaves & ginger paste and fry for few seconds.
4. Add chopped onion & little salt and fry till it turns soft.
5. Add turmeric powder, chilli powder, garam masala & salt and saute well till the raw smell goes.
6.  Now add potatoes, simmer the stove and cook gently without mashing it.
7. Cook till it turns golden brown.
8. Garnish with coriander leaves and serve hot.

Tips

Potatoes may lead to gas formation in stomach and asafoetida has the benefit of reducing the gas. So add a pinch of it whenever you cook potatoes.

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Green Beans Stir-Fry Recipe

Green beans stir fry recipe is made by stir frying green beans with garlic and little oil. In general, stir fried recipes cook up quickly and tastes more delicious when compared to poriyals yet healthy. This dish will appeal more to those who don't like the beans especially the kids.

Ingredients

• Green beans - 1/2 kg, cut into 1 inch pieces
• Chopped garlic - 2 tsp
• Red Chillies - 1
• Mustard seeds - 1 tsp
• Pepper powder - 1/4 tsp
• White sugar - 1/4 tsp
• Salt - To taste
• Olive oil - 1 tsp

Method

1. Add green beans to a bowl of boiling water and cook for 5 minutes.
2. Drain & rinse with cold water to prevent from further cooking and keep aside.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds start to splutter, add chopped garlic & red chillies and stir for a while.
5. Now add the half cooked green beans, salt, pepper powder & white sugar and stir for 6-7 minutes in medium-high heat or until tender.

Tips

If the green beans get too dry while cooking, sprinkle some water.

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Bread Paneer Rolls

Bread Paneer Rolls are one of the tastiest and easiest snacks to make. They are made by covering a bread slice with paneer stuff and rolling it into a tube shape before toasting. You can also have it for breakfast or pack it for kids lunch box.

Ingredients

• Bread - 5 slices
• Crumbled Paneer - 1 cup
• Chopped onions - 1/2 cup
• Cumin seeds - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Chilli powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Milk - 1 tbsp
• Grated cheese - 2 tsp
• Chopped coriander leaves - 2 tbsp
• Oil - 1 tsp
• Butter - 1 tbsp
• Salt - To taste

Method

1. Heat oil in a pan and add cumin seeds. Fry till it turns nice brown.
2. Add chopped onions and fry till it turns soft.
3. Add chilli powder, garam masala and salt and saute well till the raw smell goes.
4. Now add the crumbled paneer and mix well.
5. Adjust salt to taste and add milk. Stir well and turn off the stove.
6. Add grated cheese and keep aside.
7. Cut the edges of the bread and roll out each slice like roti using a rolling pin.
8. Place the stuff on one side of the slice and gently roll from there to the other end.
9. Apply butter on all sides.
10. Repeat for the remaining slices.
11. Lightly toast all the pieces in a pan and serve hot with tomato ketchup.

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Sweet Corn Capsicum Masala

Sweet Corn Capsicum masala is an excellent side dish for chapathi or any rice varieties. It is one of the easiest and healthiest dish made with sweet corn, capsicum and spices.

Ingredients

• Sweet Corn - 2 ears
• Red Capsicum - 1/2
• Green Capsicum - 1/2
• Onion - 1, medium sized
• Tomatoes - 2 , medium sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Cinnamon - 1 inch
• Cumin seeds - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Pressure cook sweet corn for 1 whistle, shred the kernels and keep aside.
2. Heat oil in a pan and add cinnamon and cumin seeds.
3. Add chopped onion and fry till it turns golden brown.
4. Add ginger garlic paste and saute for a minute.
5. Add chopped tomatoes and cook till it gets mashed. Add salt to speed up the cooking process.
6. Add turmeric powder, coriander powder, chilli powder and garam masala and saute well till the oil oozes out of the mixture.
7. Add cubed capsicum pieces into the mixture and sprinkle some water. Cook for 2 minutes in medium heat.
8. Add sweet corn kernels and saute well. Add water and cook for 5 minutes.
9. Adjust salt and garnish with coriander leaves.
10. Serve hot with rice or chapathi.

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Creamy Mushroom Soup

Creamy mushroom soup is a simple soup and made with fresh mushrooms, herbs, milk and broth. Though mushroom has numerous health benefits, mushroom soup should not be consumed in excess who require a low-sodium diet. Cream soups, in general, have more calories and fat than other soups.

Ingredients

• Mushroom - 1 cup, chopped into small pieces
• Chopped onion - 2 tbsp
• All-purpose flour - 1 tbsp
• Milk - 1 cup
• Chicken Broth - 1 cup
• Butter - 2 tsp
• Grated cheese - 1 tsp
• Olive oil - 2 tbsp
• Pepper powder - 1/2 tsp
• Oregano and basil leaves - Few
• Salt - To taste

Method

1. Heat butter in a pan and add onion. Fry till it changes its color.
2. Now add mushroom and fry for 3-4 minutes.
3. Add chicken broth and salt and simmer the stove.
4. Meanwhile, heat olive oil in a separate pan and add all-purpose flour. Mix well till it changes its color.
5. Add milk little by little and mix consistently to prevent formation of lumps.
6. Add oregano and basil leaves to this mixture.
7. Once it starts to boil, put off the stove and add this to the boiling chicken broth.
8. Add pepper and cheese and bring to boil.
9. Serve hot.

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Tofu Manchurian Dry

Tofu is one of the easiest and healthiest foods to cook. Tofu Manchurian dry is like any other manchurian dishes and goes well with fried rice. Those who hates tofu also loves this dish. I would suggest to prepare tofu, before trying this dish.

Ingredients

• Tofu - 200gms
• All-purpose flour (Maida) - 1/4 cup
• Corn flour - 2 tbsp
• Chilli powder - 1/4 tsp
• Ginger garlic paste - 1/2 tsp
• Soya sauce - 1 tbsp
• Chilli sauce - 1 tbsp
• Tomato ketchup - 1 tsp
• Pepper powder - 1/2 tsp
• Vinegar - 1 tsp
• Chopped ginger and garlic - 1 tsp
• Onion - 1, medium sized
• Cubed Capsicum, red and green - 1/2 cup
• Green chillies - 1, slit lengthwise
• Salt - To taste
• Oil - For frying

Method

1. Combine all-purpose flour, corn flour, chilli powder, ginger garlic paste, salt and water to make a slightly thick batter.
2. Mix cubed tofu pieces gently and marinate it for 15-30 minutes.
3. Deep fry until crisp.
4. Heat 1 tbsp of oil in a pan and add chopped ginger and garlic and saute for a while.
5. Add green chillies, chopped onion, capsicum and salt. Cook till its half cooked.
6. Meanwhile, in a small bowl, add soya sauce, chilli sauce, tomato ketchup, pepper powder, vinegar and mix well.
7. Now add this mixture to the pan and saute well.
8. Finally add the fried tofu pieces and mix till the pieces are well coated with the sauce.
9. Tofu Manchurian dry is ready to serve.

Tips

For better taste, press the tofu and extract the water before using it. This can be done by placing the tofu between the kitchen towels and set some heavy objects on the top and leave it for 30 minutes.

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Tofu Bhurji|Scrambled Tofu

Tofu or soybean curd has a low calorie count, large amounts of protein and little fat. It is also an excellent source of iron. Many don't like tofu when they first try it. Tofu can exceed the nutritional values of meats and hence a good substitute for meat for vegetarians. Tofu is a healthier alternative to paneer. You can try all the paneer dishes with tofu. Tofu bhurji/scrambled tofu is a quick and easy one such recipe. Make sure to prepare tofu before trying any tofu recipe.

Ingredients

• Tofu - 200g
• Onion - 1, medium sized
• Tomato - 1, medium sized
• Cumin seeds - 1 tsp
• Ginger paste - 1/2 tsp
• Turmeric powder - A pinch
• Chilli powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Crushed peanuts - 2 tbsp
• Oil - 1 tsp
• Curry leaves - Few
• Salt - To taste

Method

1. Heat oil in a pan and add cumin seeds and curry leaves.
2. Add ginger paste and fry for few seconds.
3. Add chopped onion and fry till it becomes translucent.
4. Add chopped tomatoes and cook till it gets mashed.
5. Add all the powders and salt and mix well.
6. Now add scrambled tofu and saute well.
7. After 5 minutes, add crushed peanuts and cook for a while.
8. Serve hot with Chapathi.

Tips

- I would recommend to use soft or silken tofu in this recipe as they tend to break easily.

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Mushroom Curry|காளான் குழம்பு

Mushrooms are known as the meat of the vegetable world. They contain more protein than most vegetables and are one of the few natural sources of Vitamin D, which is essential for healthy bones and teeth. They are low in calories and have no cholesterol. The vitamin content of mushrooms is actually similar to the vitamin content found in meat.

Mushroom Curry/Kalan kuzhambu is a popular south Indian recipe and tastes good with Idli, Dosa, Chapathi and Rice.

Ingredients

• Mushroom - 450g
• Onion - 1, medium sized
• Tomato - 2, large sized
• Cinnamon - 1 inch
• Cumin seeds - 1 tsp
• Ginger garlic  paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1 tbsp
• Coriander powder - 2 tbsp
• Chicken masala - 1 tbsp
• Grated coconut - 3 tbsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil

Method

1. Heat oil in a pan and add chopped onions. Fry till it turns soft.
2. Add chopped tomatoes and cook till it gets mashed.
3. Add all the powders and saute well.
4. Add grated coconut and cook for 2 minutes.
5. Cool the mixture and grind it into a smooth paste.
6. Heat oil in a pressure cooker, add cinnamon and cumin seeds.
7. Add ginger garlic paste and fry for few seconds.
8. Now add the ground paste and add salt and water.
9. Once it starts to boil, add mushroom and pressure cook for 3 whistles.
10. Garnish with coriander leaves and serve hot with dosa/rice.

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Pasta in White Sauce

Pasta is a staple food of traditional Italian Cuisine. Pasta is generally served with some type of sauce. In this recipe, white sauce is used. White sauce is made with butter and flour cooked in milk. Pasta is a low fat food and a good source of carbohydrates, protein, folic acid, iron and numerous other nutrients, making it a healthy diet for kids.

Ingredients

• Penne Pasta - 1 cup
• Milk - 1 cup
• Butter - 2 tbsp
• All purpose flour - 2 tbsp
• Carrot - 1
• Broccoli florets - 1/4 cup
• Sweet corn - 1/4 cup
• Capsicum - 1/2
• Garlic - 1 tbsp, finely chopped
• Oregano and dried basil - Few
• Grated Cheese - 3 tbsp
• Salt - To taste
• Pepper powder - 1 tsp
• Oil - 1 tsp

Method

1. Boil water in a vessel with salt and oil. Add pasta and cook as per the instructions in the packet. Drain the water and keep aside.
2. Heat oil in a kadai and add garlic.
3. Saute garlic till it gives nice flavour and add the vegetables. Cook in medium heat and stir fry till the vegetables are cooked. Don't overcook them.
4. In a pan, melt the butter and add flour. Stir continuously till the flour changes color. Add milk and stir continuously to prevent formation of lumps.
5. When it starts to boil, add cheese, salt, pepper powder, oregano and basil leaves.
6. Cook till it thickens slightly. White sauce is ready.
7. To this sauce add vegetables and pasta. Add some water if required.
8. Simmer for few minutes till the pasta and vegetables are coated well with the sauce and garnish with grated cheese.

Tips

You can add vegetables of your choice. You can also add mushrooms, shredded chicken pieces or shrimp.
You can use Macaroni or any pasta varieties.

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Rava Ladoo|Semolina Ladoo

Rava laddu/Semolina ladoo is a delicious sweet recipe which is very popular and suitable for all occasions. It can also be used as a dessert for a party. It is made using rava/semolina/suji, cashewnuts and ghee.

Ingredients

• Rava/Semolina/Suji - 1 cup
• Sugar - 1 cup
• Ghee - 1/3 cup
• Cardamom - 2
• Cashewnuts - 1/4 cup

Method

1. Roast the rava in a pan in low flame for a while and grind into a powder using a blender.
2. Grind the sugar with the cardamom into a very fine powder.
3. Mix the powdered rava and sugar in a large bowl.
4. To this mixture, add roasted cashewnuts and mix well.
5. Heat the ghee and add to this mixture.
6. Stir well using a ladle.
7. When the mixture turns warm enough to handle, make small balls out of it.

Tips

- If the mixture is dry and couldn't able to make the balls, add some warm milk or ghee.

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Sweet Potato Poriyal

Sweet potato poriyal is an easy stir fry recipe. Sweet potatoes are fat-free and can be used as a healthier alternative to white potatoes. They are excellent sources of Potassium, Vitamin A and C. The high amount of dietary fiber, the low calorie content and the high amount of water all together make sweet potatoes a great food if you are trying to lose weight.

Ingredients

• Sweet Potato - 1 cup, peeled and cubed
• Onion - 1/2, medium sized
• Turmeric powder - a pinch
• Red Chilli powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Curry leaves - few
• Salt - to taste

Method

1. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add urad dal and fry for a while.
2. Add curry leaves and chopped onion and fry till the onion turns golden brown.
3. Add sweet potato, turmeric powder, red chilli powder, garam masala and salt.
4. Stir fry for 5 minutes in medium heat or until it is done.
5. Serve hot with rice and sambar.

Tip 

- Cook sweet potatoes until it becomes tender. Otherwise they become mushy easily.

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Sweet Corn Chaat

Sweet corn chaat is a very popular recipe and made easy with sweet corn and very less ingredients. Sweet corn is a whole grain food, high in fiber, low in fat and very high in antioxidants. It is also good for eye health. Here is the recipe for a healthy, nutritious evening snack.

Ingredients

• Sweet corn - 1
• Chilli powder - A pinch
• Garam masala/Chaat masala - 1/4 tsp
• Pepper powder - A pinch
• Lemon juice - 1/2 tsp
• Salt - To taste

Method

1. Pressure cook the sweet corn for one whistle and shred the kernels carefully.
2. Mix all the other ingredients and serve hot with tea.

Tips

You can also use frozen corn for this recipe, in that case boil the corn in water till it turns soft.

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Chicken Biryani

Chicken Biryani is a very popular dish among South Asia. This is an easy version since there is no marinade and can be done in 30 minutes yet more delicious.

Ingredients

• Chicken - 1/2 kg
• Basmati Rice - 1/2 kg
• Onion - 1, cut lengthwise
• Tomato - 2
• Ginger garlic paste - 2 tbsp
• Green Chillies - 1, slit lengthwise
• Chilli powder - 1 tsp
• Garam masala - 1 tbsp
• Biryani masala - 1 tbsp
• Cinnamon - 1 inch
• Cloves - 3
• Bay leaf - 1
• Fennel seeds - 1 tsp
• Cilantro - 1/4 cup
• Mint leaves - 1/4 cup
• Yogurt - 2 tbsp
• Lemon juice - 1 tbsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Salt - To taste

Method

1. Soak the rice for half an hour.
2. Heat oil and ghee in a cooker and add cinnamon, cloves, bay leaf and fennel seeds.
3. Add chopped onion, green chillies and saute well till it turns golden brown.
4. Now add ginger garlic paste and stir a little.
5. Add chopped tomatoes and cook till it gets mashed.
6. Add garam masala, chilli powder, biryani masala, cilantro, mint leaves, lemon juice and yogurt and fry for a while.
7. Now add chicken pieces and continue frying till the chicken gets almost cooked. This is the step where we compensate for chicken marination. So don't skip it.
8. Add rice, mix well and cook for 2 minutes.
9. Add 800 ml of water and pressure cook for one whistle.
10. Serve hot with raita and curry.

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Aloo Palak Curry

Aloo Palak curry is made from pureed spinach and potatoes. The health benefits of spinach are numerous and consuming potatoes everyday can lower high blood pressure without resulting in an increase in weight. The calcium and vitamins in spinach combined with the dietary potassium in potatoes makes this dish healthy pick in your food menu.

Ingredients

• Spinach - 2 bunch
• Potatoes - 2, medium sized
• Onion - 1
• Tomatoes - 3, medium sized
• Turmeric powder - 1 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Cinnamon - 1 inch
• Ginger garlic paste - 1 tbsp
• Oil - 3 tsp
• Salt - To taste

Method

1. Pressure cook potatoes till soft, but not mushy. Peel the skin and cut into big pieces. Keep aside.
2. Remove the stems from the spinach and add to the boiling water. Cook for 3-4 minutes, cool it and grind it to a paste. Reserve the water for gravy.
3. In a pan, add 1 tsp of oil and add cinnamon, chopped onions. Add chopped tomatoes when the onion turns slightly pink. Don't overcook. Cool the mixture and grind it to a paste.
4. Add 2 tsp of oil in a pan and add onion tomato paste and salt.
5. Add ginger garlic paste and cook for 2 minutes.
6. Add turmeric powder, chilli powder, coriander powder, cumin powder and garam masala and cook till the oil begins to separate.
7. Add spinach puree and mix well.
8. Add potatoes and the reserved water and simmer for 10 minutes so that the potato absorbs the gravy.
9. Serve hot with any Indian bread.

Tips

- This recipe seems to take longer time but if the first 3 steps are paralleled, it will not take more than 30 minutes.

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