Fenugreek Chicken Gravy (Murg Methi)

This gravy can also be used with vegetables, potatoes (Vegetarian).

Ingredients:
Pieces of Chicken
Methi leaves
Coriander leaves
 2 Tomatoes
2 Onions
100 gms Almonds
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder
1/2 tsp cumin powder
1 cup milk
grated Cheese
Salt to taste


Method:

1. Boil chicken with salt and keep aside. In a blender, make a paste of tomatoes, onions and water. Another paste of almonds and water must be prepared.
2. Heat oil in a vessel, add tomato-onion paste. Add all spices and saute. Add water to form a gravy. Add salt and cook 5-10 mins. Add almond paste,milk and grated cheese.Mix well.
3.  Add fenugreek and coriander leaves.Add chicken pieces and boil for 5-10 mins. 
4.  Serve with Roti Bread or Rice.

Parsi Tomato Fish Curry (Ras-Chawal)

 

Ingredients:

Fish

5 Tomatoes

Coriander leaves

3 Green Chillies

Red chilli powder

1 tbsp corn flour

2 Onions

Salt to taste

Method:

1. Apply red chilli powder to fish and keep aside. Boil tomatoes and puree in a blender.Fry onions till cooked, add pureed tomatoes,slit green chillies, salt and water. 
2. In a bowl, mix cornflour and water to form a paste. Mix this into the saucepan to thicken curry. Boil till you have a smooth consistency. 
3. Add fish and let it boil until fish cooks. Finally, add chopped coriander leaves just before it is cooked.
4. Serve hot with steamed rice.

Coriander Chicken Curry

Ingredients:
3 Potatoes
Pieces of Chicken
6 green chillies
1 tbsp sesame seeds
1 tbsp khus khus
1 tbsp coriander seeds
1 tbsp cumin seeds

1 onion
Grated coconut
Coriander Leaves
2 tbsp Ginger-garlic paste
Salt to taste




Method:

1. Boil potatoes and cut into pieces with some salt.Apply ginger-garlic paste on chicken pieces. Boil chicken till fully cooked. In a blender, add 4 green chillies, sesame seeds, poppy seeds, coriander and cumin seeds, coriander,onions and grated coconut with water. Blend until you have a smooth paste.
2. In a vessel, heat oil and add paste. Add boiled chicken and potatoes and remaining chillies to mixture. Add water and mix well.
3. Continue cooking for 5-10 minutes. Serve hot with Rice or Roti bread.

Almond-yoghurt Chicken (Murg Dahiwalla)

One of the most delicious dishes I have ever eaten! Great Flavour!

Ingredients:

1 chicken cut into pieces (with bone)

3 onions finely chopped

1/4 tsp Red chilli powder

A pinch of Garam masala powder

1/4 tsp turmeric powder

1/4 tsp Cumin powder

1 cup beaten Curd

100 gms Almonds 

1 tsp ginger-garlic paste

1/2 Cup Milk

Saffron

Salt to taste

Method:  

1. Soak almonds in milk for 10-15 minutes. Pour mixture into blender till you have a smooth paste. Deep fry a finely chopped onion till crispy and keep aside. Add crisp onions to blender along with milk to make a paste. Soak saffron in water.
2. Apply ginger-garlic paste on chicken pieces and set aside. In a saucepan, Fry onions and saute spices. Add chicken pieces and coat with mixture. Add beaten curd and some water. 
3. Allow chicken to cook until half done. Add almond paste and onion paste and cook chicken till done. Add saffron when almost cooked.
4. Serve with Roti bread or steamed rice.

 

Indian-style Vegetable Cutlets

 

A great any-time delicious snack....

Ingredients:

1/2 Cup Peas

250 gms Potatoes

1 Carrot

1/4 tsp Red chilli powder

1/4 tsp Turmeric Powder

A pinch of Garam Masala Powder

2 Green chillies

chopped Coriander leaves

2 tsp finely chopped onion

1/2 tsp Sugar

Lemon Juice
2 Eggs
Breadcrumbs
2 slices Bread
Oil for frying


Method:

1. Boil vegetables in water with some salt, till cooked. Mash vegetables along with bread.
2. Add spices (red chilli, garam masala, turmeric powder). Add finely chopped green chillies and coriander leaves with sugar, lemon juice and salt. Mix well.
3. Beat eggs in a bowl and keep aside. Shape vegetable mixture and coat with eggs and then breadcrumbs. 
4. In a non-stick pan, heat oil and shallow fry until golden brown on both sides.Place on paper towel, to drain excess oil.
5. Serve HOT with tomato ketchup!!! YUM!

Tangy Mixed Veg. Stew

  

This is a quick homemade stew, simple yet TASTY! 

Ingredients:

3 tsp Veg. Oil

3 Potatoes

3 Carrots

1/2 cup green peas

1 onion sliced

Tomato Puree

1/2 tsp red chilli powder

1/4 tsp  Turmeric Powder (Haldi)

2 green chillies (slit in half)

1 tsp ginger-garlic paste

Sugar & Salt to taste

Handful of coriander leaves

1/2 tsp coriander and cumin seed powder (dhana-jeera powder)

Method:

1. Chop carrots and potatoes and boil together with the green peas while adding salt till fully cooked.
2. In a large saucepan, heat vegetable oil. Add onions till light brown and ginger-garlic paste and saute for a minute. Add red chilli, dhana jeera and turmeric powder and saute for a few minutes.
3. Add tomato puree to the saucepan with the spices. Throw in some slit green chillies and add sugar, mix well till sugar dissolves.
4. Add boiled vegetables to the saucepan and mix well.
5. Add chopped coriander leaves to garnish.
6. Serve hot with Roti or Pita Bread.

Homemade Eggs Benedict

 

For my maiden post, I start with something simple but universally delicious.

It's definitely easy to make and ideal for a Sunday Morning Breakfast!

Ingredients:

2 Eggs

2 Slices of Bread

5 Slices of Cheese

1/2 a Cup of Milk 

2 Slices of Ham

French Fries (Optional)

Method:

1. Making the Cheese Sauce: Melt 5 slices of cheese in a saucepan while stirring in milk until you have a smooth liquid texture without any lumps.
2. Using a frying pan, fry the eggs sunny side up allowing the yolk to remain a bit runny. (Remember not to flip it over.)
3. Toast the Bread (apply some butter, if needed.) Place a slice of ham on each toast. Place each fried egg on top of the ham.
4. Pour cheese sauce on top of each preparation while still HOT. Watch the cheese melt over the toast and serve with a side of French Fries.
5. Cut in to the EGGS BENEDICT and Enjoy!!!!