Dahi Wali chicken curry

This is my another entry for the event Tried and Tested, hosted by Kits Chow and originally started by Zlamushka. This month's given blog was Hooked On Heat. From this blog I was looking something made from chicken and I got this recipe- Dahi Wali Chicken Curry.In this recipe chicken is cooked in a dahi(plain curd) base gravy.

Ingredients

Boneless chicken 300 gm

Onion 1 large

Tomatoes 2 medium

Green chili 1-2

Ginger-garlic paste 1 tbsp

Plain yogurt(beaten) 1/2 cup

Cinnamon stick 1

Cardamom pods 3-4

Cloves 3-4

Bay leaves 1-2

Whole Black peppercorns 4

Red chili pw 1/2 tsp

Turmeric pw 1/4 tsp

Coriander pw 1 tsp

Cumin pw 1/4 tsp

Garam masala 1/4 tsp

Salt

Oil 2 tbsp

Method

1. Wash and cut chicken in small equal pieces( 1 inch).

2. Heat oil and add all the whole masalas and let them crackle.Add chopped onions,green chillies and fry till the onions are golden.

3. Add ginger-garlic paste and fry for 1-2 minutes.

4. Now add the chopped tomatoes and all the powdered masalas.Mix well and cook till the tomatoes are done.

5. Reduce the heat for a while to add the yogurt and stir it.

6. Add the chicken pieces,salt,water(if required) and cover it to cook till the chicken pieces are done.

Karela Masala

Recently I came to know about this event 'Tried And Tested'.This month T&T is hosted by Kits Chow.It is a food blogging event where a beautiful blog is chosen as blog of month.Meena's Hooked On Heat is the blog to be tried and tested.I must say it is a good blog and great job done by Meena.

So here is my Masala Karela recipe from her website(Hooked On Heat).In this recipe Karela(also known as bitter gourd) is cooked with onion-tomatoes and spices to give it a tangy taste.
Ingredients
Karela 2-3 medium
Onion 1 medium
Ginger-garlic paste 1 tsp
Tomato 2
Cumin seeds 1 tsp
Garam masala 1/4 tsp
Coriander pw 1/2 tsp
Red chili pw 1/2 tsp
Dry mango pw 1/4 tsp
Turmeric pw 1/4 tsp
Salt
Oil 2 tbsp

Method
1. Wash and cut karelas in small pieces.
2. Heat oil in a pan and add cumin seeds.Let it crackle then add chopped onions and fry till golden in colour.
3. Add turmeric powder,coriander powder,red chili powder and salt and fry it for a moment.
4. Add chopped tomatoes,ginger-garlic paste,dry mango powder and cook till the tomatoes are done.
5. Now add the karela pieces,salt and cover it to cook till the karelas are done.
6. Finally sprinkle garam masala and it is ready to serve now.

Rajma( Kidney Beans) Masala

This a a very popular dish in north India and one of my all time favourite.This recipe involves kidney beans cooked in onion-tomato gravy with spices.

Ingredients

Rajma 1 cup

Onion 1

Ginger-garlic paste 1 tsp

Tomato 1

Bay leave/tej patta 1

Garam masala 1 tsp

Turmeric pw 1/2 tsp

Coriander pw 1 tsp

Cumin pw 1 tsp

Red chili pw 1 tsp

Salt

Oil 2 tbsp

Method

1. Soak the rajma overnight in water or 1 hour in hot water.

2. Pressure cook rajma with water ,salt and turmeric powder.Do not throw the water.

3. Heat oil in a pan/kadhai and add the tej patta in it.After that add the grounded onion, ginger-garlic paste.Fry till it becomes golden in colour.

4. Add the tomato paste and all the masalas and cook till the oil separates from the masalas.

5. Add the pressure cooked rajma with the water and mix it well.If necessary add a little salt and water.

6. Cook for 4-5 minutes and mash some of the rajma roughly(to thicken the gravy).

7. Sprinkle some green coriander leaves and serve it with rice.

I am sending this recipe to the event MY Legume Love Affair: Twelfth Helping

hosted by Annarasa and originally started by Susan.

Urad-Chana Dal

Here is a combination of chana(yellow gram) and urad(black) split dals.This is my mom's all time favourite dal.I made this dal once for a gathering at my place and I got compliments for this recipe.So sharing this recipe with all of you.

Ingredients

Chana dal 1/2 cup

Urad dal 1/2 cup

Onion 1 small

Garlic 2-3 pods

Ginger 1/2 inch piece

Saunf/fennel seeds 1/2 tsp

Jeera/Cumin seeds 1/2 tsp

Salt

Ghee 2 tbsp

Turmeric pw 1/2 tsp

Garam masala 1 tsp

Red chili pw 1 tsp

Amchoor/dry mango pw 1/2 tsp

Method

1. Wash and soak the dals for 15 minutes.

2. Pressure cook dals with 3 1/2 cups water,salt and turmeric powder,grated ginger.

3. For tempering/tadka heat ghee and add fennel seeds,cumin seeds,asafoetida.When it begin to crackle add chopped onion,garlic and fry it.

4. Add this tadka to the dal and add all the masalas in it.Check the consistency if needed add water.

5. Cook for 5 more minutes and its ready to serve with rice.

I am sending this recipe to the event MY Legume Love Affair: Twelfth Helping

hosted by Annarasa and originally started by Susan.

Palak Pakoda(Spinach Fritters)

Palak pakoda recipe is same as other pakodas using the batter of besan.Everyone loves to have pakodas anytime so why not healthy green ones.Enjoy your evening with hot pakodas with your favourite sauce/chutney and drink.

Ingredients

Spinach/palak 1 1/2 cup

Gram flour/besan 1 cup

Cumin seeds 1 tsp

Salt

Asafoetida 1 pinch

Green chili 1-2

Oil (Canola oil recommended)

Method

1. Wash spinach and chop it roughly.

2. In a bowl make a batter of gram flour,cumin seeds,green chilis,asafoetia,salt,water.

3. Add chopped spinach leaves in this batter and mix thoroughly.

4. Heat oil in a frying pan and pour spoonful of the mixture in it or make pakodas using your hand.Toss the pakodas to cook from both the sides.

5. When golden in colour take out on a kitchen towel to absorb excess oil.

6. Serve hot with tomato sauce or any green chutney.

I am sending this recipe to Cooking for kids-Leafy Greens guest hosted by Pavani, event originally started by Sharmi .
Also sending it to the event Lovely Winter Recipes hosted by Shanti Krishnakumar.

Stuffed Capsicum(Bharwan Shimla Mirch)

This recipe is similar to my Stuffed Tomato one , just a little bit of difference.Here capsicums are stuffed with potato filling but it can be anything like paneer(cottage cheese),Keema etc.

Ingredients

Capsicum/Green pepper 2

Potato 3-4 medium

Onion 1

Cumin seeds 1 tsp

Asafoetida 1 pinch

Turmeric pw 1/2 tsp

Red chili pw 1 tsp

Garam masala 1 tsp

Dry mango pw/amchur 1 tsp

Salt

Oil

Method

1. Boil potatoes and then peel and roughly mash them.

2. Heat oil in a pan and add cumin seeds,asafoetida.When it begin to crackle add chopped onions and fry till golden in colour.

3. Now add mashed potatoes,salt and all the spices.Mix the ingredients well and heat it for 1-2 minutes.

4. Take the capsicums and with a knife cut the stem of the capsicum and take out seeds gently.

5. Fill the potato mixture inside the capsicums.Press it down so that the mixture goes well inside and full it till top.

6. Heat oil in a pan and place these capsicums in it.Cook on medium flame till the capsicums are done and meanwhile gently turn them so that they are cooked properly from all sides.

Note: You can also bake the capsicums in oven at 350 degree for 20-25 minutes. Preheat the oven and oil the capsicums before placing them in oven.

I am sending this recipe to the event JFI: Chili hosted by Vysh and originally started by Mahanandi.

Coleslaw

I often get coleslaw from KFC and my son and hubby like it very much.So this time I thought of making it at home.I am using cabbage and carrot here but there are many variations of it.You can also add red cabbage,grated cheese,pineapple,celery or apple.A variety of seasonings may be added.The dressing is usually allowed to settled on the blended ingredients for several hours before being served.

Ingredients

Cabbage 1/2

Carrot 1

Raisins 2 tbsp

Mayonnaise 1/2 cup

White Vinegar 1/4 cup

Honey 2 tsp

Sea salt 1/2 tsp

Method

1. Cut the cabbage and carrot very fine or just grate them.

2. Now take a bowl and mix all other ingredients.

3. Finally add this dressing on veggies and toss it.

4. Chill it in refrigerator before serving.

I am sending this recipe to Cooking for kids-Leafy Greens guest hosted by Pavani,event originally started by Sharmi.

Papdi chaat

Papdi Chaat is a north Indian fast food.Chaat, an Indic word which literally means lick, is used to describe a range of snacks and fast food dishes; papri refers to crispy fried dough wafers made from refined white flour and oil. I really miss chaat which we get at the road side vendor stalls in India.

Ingredients

Papdi 12

Boiled Potato 2

Tamarind chutney 1/2 cup

Green coriander chutney 1/4 cup

Plain dahi/yoghurt 1/2 cup

Chaat masala

Sev 1/2 cup

Method

1. Arrange the papdi in a serving dish.

2. Peel the potatoes and cut into small round circles.Place each circle on top of a papdi.

3. Sprinkle some chaat masala on the potatoes.

4. Pour some dahi,tamarind sauce and green chutney on each papdi.

5. Finally add some sev on it and its ready to eat.

I am sending this recipe to RCI: Mumbai Street Food,event hosted by Aquadaze and originally started by Lakshmi.

Ridge Gourd( Tori/Turai ) Sabzi

Ridge gourd is commonly known as tori/turai in hindi,jhinga in bengali,gisoda in gujrati,beera kaya in telugu,heeray kayi in kannada,dodaka/ghosawala in marathi.It is harvested and popular in Asia and Africa.This recipe is simple and light that is easy to digest.I am going to share two recipes here.

Ingredients

Ridge gourd 250 gm

Onion 1

Green chili 1

Salt

Carom/Ajwain seeds 1/2 tsp

Turmeric pw 1/2 tsp

Asafoetida 1 pinch

Oil 1-2 tbsp

Method

1. Peel and wash the turais and cut in small round pieces.

2. Heat oil and add ajwain seeds,asafoetida.

3. Now add chopped onions,green chili and fry till the onions are golden in colour.

4. Add the pieces of turai,salt and turmeric powder.

5. Cover it to cook till the turais are tender.Do not add water as turais leave their own water.

6. Serve hot with chapatis.

Note: Do not throw the chhilkas(skin) from the turais.Here is the recipe which can be made from the turai skin.

1. Cut the chhilkas into 1/2 inch pieces.Peel and cut potatoes in small pieces.

2. Heat oil in a pan and add cumin seeds,asafoetida.

3. Now add the veggies,salt,turmeric powder,garam masala,red chili powder in it.

4. Mix well and cover to cook till the potatoes are done.

Vegetable(Potato,Onion,Cauliflower) Pakoda

Vegetable pakodas are dumplings made from veggies coated with gram flour batter.This is a perfect snack for a rainy day with a piping hot cup of tea.

Ingredients

Potato 1

Onion 1

Cauliflower florets 1 cup

Gram flour/besan 1 cup

Coriander pw 1 tsp

Salt

Red chili pw 1 tsp

Oil for frying (Canola oil recommended)

Method

1. Peel,wash the potatoes and cut thin slices from it.

2. Cut onion lengthwise.Divide big cauliflower florets into small ones.

3. Make a smooth batter of besan,salt,coriander powder,red chili powder and water.It should not be too thick or too watery.

4. Add the veggies in this batter and coat them properly.

5. Heat oil and pour the veggies in it.Deep fry till done.Remove and place on a kitchen towel to absorb excess oil.

6. Serve hot pakodas with green chutney or tomato ketchup/sauce.

I am sending it to the event Lovely Winter Recipes hosted by Shanti Krishnakumar.

How to make Paneer(Cottage cheese) at home

Paneer is an Indian version of cheese.It is completely vegetarian and it is a must on the palate of veggie lovers.There are lots of Indian recipes with paneer in it like shahi-paneer,matar-paneer,kadhai-paneer,paneer-pakoda,paneer-pasanda etc.Generally you can get paneer at all Indian grocery stores but the softness and taste of home made paneer is just awesome.So try to make it at home and see the difference.

Ingredients

Milk(Full cream) 2 lt

Lemon juice 1 1/2 tsp

Method

1. Heat milk in a pan and bring it to a boil.

2. When boiling add the lemon juice and keep stirring.

3. Now the milk becomes to curdle and when it is fully curdled switch off the gas/stove.

4. Drain the watery whey with the help of a cotton or muslin cloth and tie a knot.Hang it for a while so that all the water comes out.

5. Now to shape it put some weight on this potli for 3-4 hours.

6. Paneer is ready to use now.Cut in small desired pieces and use it.

Note: 1. You can also use vinegar( 3 tsp) in place of lemon juice.

2. Use the water from paneer to knead the dough.

Instant Radish-Carrot Pickle

Pickling is a process of preserving food by soaking and storing it in vinegar or brine.No Indian meal is perfect without it.Pickles enhances the taste of your meal.Here is my recipe for instant radish-carrot pickle which my mom makes during winter time.

Ingredients

Radish 250 gm

Carrot 250 gm

Vinegar 1 tbsp

Rai/Mustard seeds 1 tbsp

Turmric pw 1 tsp

Red chili pw 2 tsp

Salt

Method

1. Wash and peel the veggies and cut in lengthwise pieces.Place on a plate and let them dry(you can keep it in sun but I let it remain inside the kitchen only).

2. After that put them in a clean and dry bowl and add the other ingredients.Mix it well.

3. Pour this pickle in a dry air tightening jar and keep it for 1 day like that.Do shake it meanwhile 2-3 times so that the seasoning will cover all the pieces.

4. It is ready to eat now and can lasts for 10 days.

Pudina (Mint)Chutney

Here is my second chutney recipe.It is one of those chutneys which we had at home during summer days.Mint has great soothing effect and is very good in digestion.

Ingredients

Mint leaves 1 bunch

Raw Mango 1

Green Chili 4-5

Salt

Method

1. Remove stems from mint leaves and wash properly.Peel and cut mango in small pieces.

2. Grind all the ingredients together using a little water.The chutney should not be too watery.

3. Enjoy it with any kind of snack or meal.

Note: Add 1 teaspoon of sugar to give it a sweet flavour.

Stuffed Bread Pakora

Bread pakora is a popular Indian snack.Here bread-potato sandwiches are dipped in gram flour batter and deep fried in oil.This was my favourite breakfast when I was in hostel.So here is the recipe.

Ingredients

Bread pieces 8

Gram flour/besan 4 tbsp

Boiled Potato 3-4

Green chutney 1/2 cup

Garam masala 1 tsp

Chat masala 1 tsp

Green chili(chopped) 2-3

Salt

Oil

Method

1. Cut off the crust of bread slices and then cut them diagonally into equal triangles.

2. Peel and mash the potatoes and mix in it salt and spices.

3. Make a batter using gram flour,salt and water.It should not be too thick or too watery.

4. Spread green chutney(here I am using mint-mango chutney) on each slice and put spoonful of potato mixture on a bread slice and cover it with other slice to make a sandwich.

5. Heat oil in a pan/kadhai.Dip these sandwiches in the batter and deep fry them till golden brown in colour.Take out on a kitchen towel to absorb excess oil.

6. Serve them hot with tomato sauce.

I am sending it to the event Lovely Winter Recipes hosted by Shanti Krishnakumar.

Khatta Meetha Kaddu( Sweet and Sour Pumpkin )

In this recipe pumpkin is cooked adding sugar and raw mango powder to give it a sweet and tangy taste.Simple and quick to make with very less ingredients.Serve it with roti or poori( Indian bread).

Ingredients
Yellow Pumpkin 500 gm
Fenugreek/methi seeds 1 tsp
Asafoetida 1 pinch
Whole red chili 1-2
Turmeric pw 1/4 tsp
Sugar 1/2 tsp
Dry mango pw/amchoor 1/2 tsp
Salt
Oil 2 tbsp

Method
1. Peel the skin from pumpkin and cut it in small pieces.
2. Heat oil in a pan and add red chili,fenugreek seeds,asafoetida.
3. Now add pumpkin pieces and all other ingredients.Mix well and cover it to cook on medium flame.
4. Stir occasionally and cook till the pumpkin is done.

Aloo-Palak(Spinach-potato) Sabzi

Here is my another Spinach recipe.It is one of the recipe which cooks very fast and very simple to make.Spinach is cooked with potatoes and spices.It can be served with roti or paratha.

Ingredients
Spinach 300 gm
Potato 2 medium

Garlic Cloves 1-2
Turmeric pw 1/2 tsp
Green chili 1-2
Cumin seeds 1/2 tsp
Asafoetida 1 pinch
Salt
Oil 2 tbsp

Method
1. Wash and chop the spinach leaves.Cut potatoes in small pieces.
2. Heat oil in a pan and add cumin seeds,asafoetida,chopped green chillies and garlic.
3. Now add veggies,salt,turmeric powder.Mix all the ingredients.
4. Cover it and cook on medium flame till the potatoes are done.

Tandoori Chicken

This is one of the most popular and well known chicken dish.Chicken is marinated in yogurt and tandoori masala and then roasted in a typical tandoor(clay oven).But it can be cooked in an electronic oven or grill at home.

Ingredients

Chicken drumsticks/leg-pieces 1 1/2 lb

Plain yogurt/dahi 2 tbsp

Ginger-garlic paste 2 tbsp

Chicken tandoori masala 2 tbsp

Red chili pw 1 tsp (Everest kashmiri lal recommended)

Lemon juice

Salt

Mustard oil 1 tbsp

Butter/oil

Method

1. Remove skin from drumsticks and clean them thoroughly.

2. Prick the pieces with a fork all around and make some slots(pockets) with the help of a knife.

3. Apply a mixture of salt and lemon juice all over the pieces and marinate it for 15-20 minutes.

4. Now take a bowl and combine yogurt, ginger-garlic paste,red chili powder,tandoori masala,mustard oil.Mix well.

5. Pour the mixture over chicken and rub it into the flesh properly.Cover it and refrigerate it for 7-8 hours or overnight.

6. Now take out chicken pieces from refrigerator 30 minutes before cooking.

7. Brush each piece with butter/oil.

8. Preheat oven at 450 degree and place the chicken pieces on a rack in a roasting tray.You can also use a grill in place of oven.

9. Pour a little marinated mixture over the pieces while roasting.Cook it for 40-45 minutes ,turning once.Time may vary depending on your oven.

10. Take the pieces out and pour some lemon juice on it.Serve it with onion rings and green coriander chutney.