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
Ground lamb- 1 lb( ground chicken can be used too)
Potato- 2 medium diced, boiled and peeled
Green peas- 1 cup
Onion- 1 large chopped
Tomato - 2 medoim chopped
Green chilis- 2 minced
Ginger garlic paste- 1tsp
Chili powder- 1tsp
Coriander powder- 1tsp
Garam masala- 1/2 tsp
Coriander leaves- to garnish
For tempering
Oil- 1 tbsp
Bay leaves- 2
Cinnamon- 1"
Cloves- 2
Fennel seeds- 1tbsp
Curry leaves- few
Method
- In a pan heat oil and do the tempering. Add onions and green chili.
- Cook till the onions are translucent. Add the ginger garlic paste and saute for few minutes.
- Add tomatoes and mix well. Cover the pan with a lid and cook till tomatoes are soft.
- Mash the onion and tomato mixture with the back of a spoon.
- Add the diced potatoes and ground meat. Sprinkle salt, chili and coriander powder and mix well.
- Cover the pan with a lid and cook for 12-15 minutes or till the meat is completely cooked.
- Add the peas and garam masala and cook for 5 more minutes.
- Garnish with coriander leaves and serve with naan or rice.
Ingredients
For the koftas
Ground chicken- 1 lb
Onion- 1 small minced
Ginger garlic paste- 1tsp
Green chili- 1 minced
Red chili powder- 1/2 tsp
Coriander powder- 1tsp
Cumin powder- 1/2 tsp
For the gravy
Onion- 1 large minced
Tomato- 2 pureed
Green chili- 2 slit lengthwise
Chili powder- 1tsp
Coriander powder- 1tbsp
Cumin powder- 1tsp
Garam masala- 1tsp
Coriander leaves for garnish
Method
- Mix all the kofta ingredients and make into golf sized balls.
- In a shallow pan, heat 2 tbsp of oil and shallow fry the chicken koftas.
- Shake the pan and cook until well browned on all sides.
- Drain on a paper lined plate and wrap the plate with foil to keep the koftas warm.
- In the same pan, add 2 tbsp of oil and sauté the onions until translucent. Add turmeric powder, green chili and ginger garlic paste. Fry for few minutes.
- Add tomato puree and all the powders.Cover the pan with a lid and cook for 5 minutes in medium flame.
- Remove the lid and add 2 cups of warm water. Increase the flame and bring to a boil.
- Add the fried koftas and cook for 10 more minutes or until desired gravy consistency.
- Garnish with coriander leaves. and serve over basmati rice.
Ingredients
Butter fish- 4 pieces
Onion- 2, chopped
Tomato- 2 chopped
Ginger-garlic paste- 1tbsp + 1/2tsp
Lemon juice- 1tbsp
Turmeric powder- 1/2tsp
Red chilli powder- 1 1/2tsp
Coriander powder- 2 tsp
Cumin power- 1tsp
Tamarind paste- 2 tbsp or as per taste
Salt- as per taste
Coriander leaves- for garnish
For tempering
Oil- 5tbsp
Mustard- 1/2 tsp
Cumin seeds- 1tsp
Methi seeds- 1/4tsp
Curry leaves- few
Dried red chilli- 3
Method
- Wash thoroughly and marinate the fish in 1/2tsp ginger garlic paste, turmeric powder, lemon juice and 1/2 tsp salt for 30 minutes.
- In a pan, heat oil and splutter the tempering ingredients.
- Add onions and saute till translucent.
- Add tomatoes and all the powders and saute till the onion mixture becomes semisolid.
- Add 2 cups of water and tamarind paste.Boil till desired consistency.
- Add the marinated fish pieces and boil for 5 more minutes.
- When the fish is cooked, remove from heat and sprinkle with coriander leaves.
- Serve hot with steamed rice.
Ingredients
Chicken- 1lb
Onion- 1 large diced
Tomato- 1 large diced
Ginger garlic paste-1tbsp
Chili powder- 1tsp
Turmeric powder- 1tsp
Salt- as needed
Lemon juice- 1 tsp
To grind
Poppy seeds- 1tbsp (soak in warm water for 15 minutes)
Cinnamon- 1"
Cloves- 3
Fennel seeds- 1tbsp
Green chilies-6
Curry leaves- 10
Coriander leaves- 1/2 cup
Mint leaves- 1/2 cup
Coconut- 1/4 cup grated
Method
- Cut chicken into small pieces and marinate with chili powder, turmeric powder, salt and ginger garlic paste for 30 minutes.
- In a pan heat 1 tbsp of oil and saute the ingredients in the order listed under "to grind" until the mint leaves are wilted and coconut is well roasted.Transfer the ingredients to a blender with 1/2 cup of water and grind into a smooth paste.
- In a large pan, add oil and saute the onion and tomato until soft. Add the marinated chicken pieces and cook for 5 minutes.
- Add the ground paste to the pan and mix well with the chicken. Close with a lid and cook until chicken is no longer pink, preferably for 25 minutes. Add water if necessary for desired consistency.
- Check the gravy for salt and add if needed. Add lemon juice and remove from heat.
- Mix well and serve with rice or rotis.
Ingredients
Ground lamb- 1 lb
Onion- 2 chopped finely
Tomato- 3 chopped finely
Capsicum- 1 large chopped
Garlic ginger paste- 1tbsp
Turmeric powder- 1/4 tsp
Chilli powder- 2tsp
Coriander powder- 2tsp
Garam masala- 1tsp
Salt- as per taste
Coriander leaves- to garnish
For tempering
Butter- 2tbsp+ Oil- 2tbsp
Cinnamon- 1'
Cloves- 3
Cardamom- 2
Fennel seeds- 1tbsp
Method
- In a pan, heat butter and oil.
- Add the tempering ingredients and saute for few minutes.
- Add the onion, ginger garlic paste and turmeric powder. When the onions are soft, add the tomatoes.
- Saute till the onion mixture turns into a thick gravy.
- Add the ground meat and all the powders along with salt.
- Saute till everything mixes together and the meat turns brown in color.
- Add 1 cup of water and close the pan with a lid.
- Cook for approximately 30-45 minutes, till the meat is thoroughly cooked.
- Garnish with coriander leaves.
Serve with rotis.
Ingredients
Chicken- 2lbs
Ginger garlic paste- 2 tsp
Onion- 2 small finely chopped
Tomato- 2 finely chopped
Green chillies- 3 slit lengthwise
Turmeric powder
Chicken masala- 2 tsp( Sakthi or Achi's brand)
Coriander leaves- to garnish
For tempering
Cinnamon- 1"
Cloves- 2
Star anise- 2
Fennel seeds- 1 tsp
Curry leaves- few
To grind
Grated coconut - 1 cup
Black pepper- 1 tbsp
Grind into a fine paste
Method
- In a pan add butter and splutter the tempering ingredients.
- Add onion, ginger-garlic paste, green chillis and tomato.
- Saute till the onion mix comes to a gravy consistency.
- Add the chicken pieces, turmeric powder and the chicken masala.
- Add 1 cup of water and close the pan with a lid.
- When the chicken is cooked, add the ground coconut paste and boil for 5 more minutes.
- When the desired gravy consistency is reached, remove from heat.
- Garnish with coriander leaves.
Serve it with naan or dosa.
Quick mutton gravy
Ingredients
Mutton- 1/2 lb
Onion-1
Tomato-2
Green chili-4
Mutton masala- 2 tsps (preferred Sakthi or MDH brand)
Ginger& garlic paste-1/2 tsp +1/4 tsp
Turmeric powder- 1/4 tsp
Chili powder- 1/2 tsp
Coconut milk-1 cup*(Light coconut milk by Trader's Joe)
Coriander leaves- 2 stalks
For tempering
Cinnamon- 1 inch
Cloves-2
Star anise-2
Fennel seeds-1 tsp
Curry leaves-few
Method
- In a pressure cooker, cook the mutton with chili powder,1/4 tsp ginger& garlic paste and 1/2 cup of water for 20 minutes.
- Chop the onion and tomatoes into small pieces. Slit the chili lengthwise.
- In a pan, heat oil and add the tempering ingredients.
- Add the onion, g.chili, ginger&garlic paste and tomatoes. Saute till the veggies become soft.
- Add the mutton with the cooked water, spice powders and salt.
- Bring it to a boil and add coconut milk.
- Cook for another 5-7 minutes.
- Sprinkle with coriander leaves.
Serve the gravy hot with rotis or basmati rice.
The consistency of the gravy can be altered with more water or coconut milk. The coconut milk preferably adds more flavor.
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| Egg curry |
Ingredients
Eggs- 5
Ginger&garlic paste-1 tsp
Onion-1 large
Tomato- 2
Green chili- 3
Turmeric powder-1/4 tsp
Red chili powder- 2tsp
Degi Mirch - 1tsp(for color)
Coriander powder-2tsp
Garam masala powder-1tsp
Coconut milk-1 cup
Water-1 cup
For tempering
Cinnamon-1/2 stick
Cloves-2
Fennel seeds-1tsp
Curry leaves-few
Method
- Boil the eggs for 10 minutes and peel the shells.
- Make slits on the whole eggs and set aside.
- In a pan, add oil and fry the tempering ingredients.
- Add onion, g.chili, g.g paste,turmeric powder and cook till onion is soft.
- Add tomatoes and all the powders except garam masala.
- Cover and cook till the mixture becomes a thick gravy.
- Add water and coconut milk and bring to a boil.
- Add eggs, garam masala and boil for 5 more minutes.
- Sprinkle with coriander leaves and serve.
Goes well with white rice. For chapati or nan, reduce the water to 1/2 cup.
