Ingredients
Chicken breast- 2 skinless boneless cubed
Onion- 1 large chopped finely
Tomato- 2 large pureed
Ginger garlic paste- 1 tsp+1/4 tsp
Spinach- 2 cups roughly chopped or pureed
Turmeric powder- 1/4 tsp
Chilli powder- 2 tsp+1/2 tsp
Coriander powder- 2 tsp
Cumin powder- 1tsp
Garam masala- 1/2 tsp
Salt- as needed
Light cream- 3 tbsp(optional)
Marinate chicken with 1/4 tsp ginger garlic paste, 1/2 tsp chilli powder and salt for 30 minutes.
For tempering
Oil- 1 tbsp+ 1 tsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Method
- In a pan, heat 1 tsp of oil and cook the chicken until done. Add chopped spinach to the pan and saute for few minutes until spinach is wilted.Remove from pan and keep warm.
- In the same pan, add 1 tbsp of oil and do the tempering. Saute onions, turmeric powder and ginger garlic paste for 2 minutes.
- Add tomato puree and all the powders except garam masala. Fry for 5 minutes.
- Add one cup of water and bring to a boil. Add more water if needed according to desired consistency.
- Add cooked chicken and spinach. Bring the gravy to boil.
- Sprinkle garam masala and add cream if using. Mix well.
- Serve warm with roti.
Ingredients
Spinach- 2 cups packed
Toor dhal- 1/2 cup
Onion- 1 large diced
Garlic- 5 cloves crushed
Tomato- 2 small diced
Sambar powder- 1tsp
Turmeric powder- 1/4tsp + a pinch
Tamarind paste- 1/2tsp
Black pepper- 1/4tsp crushed
Salt- as needed.
For tempering
Oil- 1tbsp
Mustard seeds- 1/4tsp
Urad dhal- 1/2tsp
Dried red chili- 1
Method
- Cook toor dhal with a pinch of turmeric and 1 cup of water on stove top or in a pressure cooker.
- In a pan, heat oil and add garlic and onion. Saute till the onions are soft and add tomatoes.
- When the tomatoes are soft, add spinach, turmeric powder, sambar powder,tamarind paste and salt.Cover with a lid and cook for 10 minutes.
- When the spinach leaves are wilted, add cooked dhal to the pan.Mix well and let it boil for 10 more minutes. Add crushed black pepper.
- Mash the spinach mixture with a hand blender or transfer to a food processor and process under pulse.The mixture should be semi solid with torn leaves.
- In a pan heat oil and do the tempering.Add it to the spinach dhal and mix well.
- Serve warm with rice.
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| Mint Pulav |
Ingredients
Mint leaves- 2 cups packed
Onion- 1 chopped lengthwise
Green chillies- 3
Potatoes- 2 boiled and diced
Green peas- 1 cup
Coconut- 2 tbsp
Basmati rice- 4 cups cooked
Cumin seeds- 1tsp
Ginger- 1"
Lemon juice- 1tbsp
For tempering
Butter- 2tbsp
Oil- 2tbsp
Cinnamon- 1"
Cloves- 3
Bay leaves- 2
Marati mokku- 1
Method
- In a pan, heat 1tsp oil and saute the green chillis, mint leaves and ginger.
- Grind the sauteed leaves along with cumin and coconut into a fine paste.
- In a medium pan, heat the butter and remaining oil. Add the tempering ingredients and saute for 5 minutes.
- Add the sliced onion and saute till the onion are translucent.
- Add potatoes, green peas and the ground mint paste. Fry for few minutes.
- Add the cooked rice and mix well.
- Sprinkle desired amount of salt and lemon juice.
- Mix well and serve it with onion raitha.
Cubed paneer can be substituted for potatoes.
Ingredients
Spinach - 1 bunch( 3 cups packed)
Moong dhal - 1/2 cup
Garlic-2 cloves
Turmeric powder - a pinch
Lemon juice-1tsp(optional)
For tempering
Mustard- 1/4 tsp
Cumin seeds- 1/2 tsp
Red chillies -3 broken into pcs
Asafoetida - a pinch
Method
- Cook moong dhal with garlic and turmeric.
- Mash well and set it aside.
- In a pan, heat oil and splutter mustard and cumin seeds.
- Add asafoetida and red chillies and fry for few seconds.
- Add spinach. Sprinkle salt and cook till spinach becomes soft.
- Fold in mashed dhal and cook until semi solid.
- Add lemon juice and mix well.
Serve it with hot with white rice or chapathi.
Ingredients
Mint leaves- 3 cups packed
Green chilli- 4
Urad dhal- 2 tbsp
Grated coconut- 1 tbsp
Ginger- 1/2 tsp(optional)
For tempering
Oil- 2tsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Dried red chilli- 1
Curry leaves - few
Method
In a pan, saute the ginger,green chilli and mint leaves till soft.
Grind with other ingredients.
Do the tempering and add it to the chutney.
Goes well with idlis. Without tempering, can also be used as spread for sandwiches.
Ingredients
Spinach-1 bunch /3 cups packed /
Paneer-11/2 cups
Oil -3 tbsp
Garlic-3 cloves crushed
Onion-1
Tomato-1
Chilli Powder - 1tsp
Turmeric powder-1/4tsp
Coriander powder-1tsp
Cumin powder-1/2tsp
Cashews-3tbsp
For tempering
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Method
- Soak cashews in warm water for 15-20 minutes or until soft and grind into a smooth paste.
- In a non stick pan,fry the paneer in little oil until golden brown and drain in a paper towel.
- In the same pan, saute the onion, garlic and tomato.
- When the onion is soft, add the spinach and powders.
- Add 1/2 cup of water (avoid using water if frozen spinach is used).Close the lid and cook till spinach is soft.
- Transfer the spinach mixture into a blender and grind it into a thick gravy.
- In the same pan, add the remaining 1 tbsp of oil and splutter mustard and cumin.
- Pour the spinach gravy and cashew paste and bring it to a boil.
- Add fried paneer and cook for 2 minutes.( If boiled for longer time, the paneer can become chewy).
- Serve with rotis or cumin rice.
Variation- 1/2 cup of cream or half and half can be used instead of cashew paste.
Ingredients
Fresh methi leaves-1 cup
Whole wheat flour- 2 cup
Gram flour-1/4 cup
Yogurt- 1/2 cup
Turmeric powder- a pinch
Chilli powder-1/2tsp
Cumin powder-1/4tsp
Coriander powder-1/2 tsp
Salt-1/2 tsp
Water- as needed
Method
- In a bowl, mix the methi leaves, powders, yogurt and flours. ( the methi leaves and the powders can be sauteed in a hot pan with 1tsp of oil before adding to the flour)
- Add warm water slowly into the bowl and knead till the dough becomes soft.
- Add 1 tbsp oil to the dough and set aside for 20 minutes.
- Roll into medium circles. and cook in a hot skillet.
