Spinach Daal

This is another healthy and easy to cook recipe which contains the nutrition value of both Spinach and Daal.This is one of the most common daal I prepare for my family.Spinach is considered to be the healthiest of all the green leafy vegetables but very limited experiment we can do with that maintaining its nutritional value.Spinach is a great combination of health and taste.

Ingredients:

2 bunches Spinach (150 gms)

1 cup toor dal 

4 pods garlic (finly chopped)

1 large onion (Finly chopped)

1 large Tomato (chopped)

2 green chilis (slitted)

2 red chilis.

1 tsp. whole cumin seed.

1 tsp. turmeric powder.

1 tsp. Red chili powder.

Salt (as per taste)

Sugar.

Coriander leaves for garnishing

Method:

1. Wash daal and soaked for atleast 2 hours. Wash Spinach and chopped it.  Put soaked daal, spinach, chopped garlic, chopped tomato and salt in a pressure cooker and pressure cook it so that  daal boils completely.

2. Heat oil in a pan  and add red chilis and cumin seeds. Now add chopped onion and fry till  onion turns golden yellow. Now pour  daal in the pan and add slitted green chilis. Add turmeric powder and red chili powder. Cover it and let it boil for a couple of minutes.

3. When the daal started boiling add 1/2 tsp. Sugar. Cook for another couple of minutes. take it out in a serving bowl and garnish with coriander leaves.

Serve hot with plain rice.

Hari Bhari Biryani (Veg Biryani)

Does the name 'Hari bhari biryani' sound unique? If 'yes' then believe me the recipe itself will do justice to that. It is the most fast and easy to cook biryani I have ever made in my life which can be prepared within 15 minutes. Its a rare combination of healthy and tasty dish also. Its just like a normal biryani but with a special ingredient of 'Green chutney' (mint coriander chutney). It makes the biryani simply delicious. This recipe is completely my own brain-child. I prepare it very often and a common item in my hubby's lunch box. It goes very well with Raita and Green chutney.




Ingredients for green chutney:
50 gms coriander leaves (dhania).
50 gms Mint leaves (Pudina).
2 pods of Garlic.
2 green chillis.
1tsp. roasted cumin powder.
1 tsp. Fresh lemon juice.
1tsp. salt.

Method:
In a mixer grinder put all the ingredients and grind well to make a fine paste. Keep it in frdge until use.

Ingredients for Biryani:
3 cups Basmati Rice.
1 Carrot (Diced)
1 Small Cauliflower(cut into small pieces)
1 Capsicum (cut into small square pieces)
2 Large Onion (Chopped)
2 Cloves of Garlic.

Whole garam masalas (Cardemom, clove, cinnamon)
1 tsp. turmeric powder.
1 tsp.chilli powder.
1 tsp. garam masala powder.
1tsp. meat masala.
Salt.
Sugar.
Coriander leaves for garnishing.

Method:

1. Wash rice and drain out the excess water completely. Put the rice in a bowl and add meat masala, Salt and a pinch of Sugar. Keep it aside.

2. Heat oil in a pressure cooker and add whole garam masala . Now add chopped garlic and onion. Fry them for sometime and add all the vegetables and saute them for about 3 to 4 minutes. Add soaked Basmati rice, turmeric powder, red chilli powder, Garam masala powder and little salt. Stir for another couple of minutes. Now add 2 tblp. of freshly prepared green chutney. Add about4 cups water just upto the level of the rice and vegetables (dont add more water otherwise rice become soft). Close the lid and wait for the first whistle in the pressure cooker. Remove from heat. Wait for pressure to get reduced.Garnish with fresh coriander leaves and serve hot with Raita and chutney.

I have send this recipe to participate in Rice Mela conducted by Srivalli. Thanks Srivalli for conducting this great event.

Cauliflower capsicum dry

Though being a non vegetarian I have fascination for vegetables. I keeps on experimenting with various vegetables which are easily available and good to taste. Cauliflower and Capsicum are the most common vegetables and my favorite too. This time I think of combining both in a single recipe. This recipe is very simple, easy to cook which will go really well with parathas and chapattis. When guest comes in the morning, and you don't have any plans what to cook for breakfast, this is the best preparation you can serve with parathas for breakfast.

INGREDIENTS:

1 Medium size cauliflower (Cut into small florets)
2 Capsicum (cut lengthwise)
2 Tomatoes (Sliced)
1 Large onion(sliced)
6 Clove garlic (crushed)
3 Slitted green chillis
1 tsp. cumin (whole)
1 tsp.turmeric powder
1tsp coriander powder.
1 tsp. red chilli powder
1 tsp. garam masala powder.
20 gms. cashewnut (grind to make a fine paste)
1 tsp. salt.
Sugar(a pinch)
Oil
Coriander leaves for garnishing.

METHOD:

1. Cut the vegetables (Cauliflower, Capsicum andTomatoes) and keep aside.

2 heat oil in a pan. Add cumin seeds. Now add crushed Garlic. Fry for sometime and then add sliced onion and fry. When the onion becomes soft add cauliflower. Add turmeric powder and salt according to taste and saute for about 5 minutes.

3 Add lengthwise cutted capsicum and sliced tomato and stir it. Add coriander powder and red chilli powder. Stir ocassionally and cover it with a lid.

4 Remove the lid after 6 to 8 minutes and add cashewnut paste and garam masala powder and mix well with the vegetables. cover it and let it cook for another with ocassional stirring.

5 When the cauliflower and capsicum becomes tender add apinch of sugar. Stir andremove from fire.

Garnish it with fresh coriander leaves and serve it with parathas.

Methi Chicken

INGREDIENTS:
1 kg Chicken (medium pieces)
1 cup Fresh curd
1 large onion (grated)
2 tblsp. Ginger garlic paste
1 tsp turmeric powder.
1 tsp. red chili powder.
1 tsp. coriander powder.
1 tsp. garam masala powder.
2 tomato finly chopped or 1/2 cup tomato puree.
2 bay leaves
2 tsp kasoori methi (dried methi leaves)
whole garam masala (cardamom, cinnamon, clove)
salt
oil
Coriander leaves.

METHOD:
1 Wash chicken pieces and drain the excess water. Mix the chicken with ginger garlic paste, curd, turmeric powder, coriander powder, red chilli powder, Salt and let it marinate for 2 hours.

2. Heat oil in a pan and add bay leaves and whole garam masala.Now add grated onion and fry for two minutes. Add marinated chicken and stirr it continously for sometime on high flame.

3.After about 10 minutes add tomato and garam masala powder and stirr again and then add a cup of wated and cover it with lid and let it cook for anothe 6 to 8 minutes with stirring in between.
4. when the chicken is cooked add kasoori methi and cover it again and cook for another 5 minutes.

Garnish with coriander leaves and serve hot plain rice or paratha.

Chicken Kebab

INGREDIENTS:
500gms Chicken (medium pieces)
2 tblsp. ginger garlic paste.
1 tblsp. vinegar.
1 tblsp. Soy s
1 tblsp.tomato sauce.
1 tblsp. Chilli sauce.
1 tsp Garam masala powder.
1/2 tsp orange color.
Salt according to taste.
Oil.
Onion sliced.

Method:

1. Wash the chicken pices and drain the water completely.
   
2. Mix all the ingredients (ginger garlic paste, vinegar, soy sauce, tomato sauce, garam masala powder, chilli sauce, salt and orange color) and keep it in refrigerator and let it marinate for atleast 4 hours.
   
3. Heat oil in a pan and deep fry those marinated chicken in low flame until it becomes crispy. Take it out in a serving dish and garnish with onion slices and coriander leaves.

Cauliflower with Coconut milk

INGREDIENTS:

5oo gms Cauliflower (cut into medium pieces).
200 gms Potato (diced).
1 coconut.
1 tsp,Ginger paste.
1 tsp. green chili paste.
2 cardamom.
2 cinnamon stick.
1 tsp. Turmeric powder.
1 tsp. cumin powder.
1 tsp. coriander powder.
1 tsp. Garam masala powder.
Salt (as per taste).
1/2 tsp.Sugar.

METHOD:

1 Grate coconut and soak into 1 cup of hot water for 10 minutes. Now squeeze the coconut to get milk.

2. Heat oil in a pan. Put cauliflower and potato in the pan and fry for about 5 minutes. take it out and set aside.

3. Heat oil in another pan . Add cardamom and cinnamon stick. Now add ginger and chili paste. Fry adding little water. Add turmeric powder, cumin powder, coriander powder and salt. Fry for 4 to 5 minutes and then add fried cauliflower and potato. Saute for another 5 minutes. now add coconut milk .

4. Stir for sometime and then cover it and let it cook for 6 to 8 minutes with stirring in between. Now add garam masala and sugar and stir it again.

5. When the gravy becomes dry and starts leaving oil from it, reduce the flame.

Garnish with Coriander leaves and serve hot with plan steamed rice.

Tips: Ohter easily available vegetables also can be used for this recipe.

Chili Chicken

INGREDIENTS:

500 gms.Chicken (boneless preferred).
1/2 cup corn flour.
2 tblsp. flour (Maida).
1 egg(beaten).
2 tblsp. ginger garlic paste.
2 large onions (Cut in cubed and separate clove).
1 Capsicum (Cut into cubes).
1 tsp. chopped ginger.
1 tsp. chopped garlic.
3 green chilis chopped.
1 tsp red chili powder.
2 tblsp. Soy sauce.
1 tsp. chilli sauce.
1 tsp. vinegar.
2 tblsp. tomato sauce.
Salt.
Oil.

METHOD:

1. Cut the chicken into small pieces. Mix with 1 tblsp. Soy sauce, egg , 1 tblsp. ginger garlic paste, 2 tblsp. corn flour, 2 tblsp. flour and salt and marinate it for 1 hour.
   
2. Heat oil in a pan and deep fry the marinated chicken pieces in low flame till it becomes tender and golden brown in color.
   
3. Mix 1 tblsp of corn flour in 1/2 cup of water and set aside.
   
4. Heat oil in a flat pan. and add chopped ginger, garlic and green chilis. Now add onion, ginger garlic paste and capsicum pieces and fry for 4 to 5 minutes.
   
5. Add 1 tblsp.soy sauce, 1 tsp.chili sacuce, 2 tblsp. tomato sauce, salt and pepper powder. Stir fry in high flame for 5 minutes and then add fried chicken pieces. stirr for a couple of minutes.
   
6. Add the corn flour dissolved water with constant stirring to avoid lumps. Now Cook for 5 to minutes.
7. Garnish with spring onion leaves and serve hot with fried rice or noodles.