Chicken in spinach gravy ( पालक चिकन )

April 7, 2019 Leave a comment

If you ever ask children to have palak, the answer is always big no. Green in any form is always disliked by the kids. But if you smartly combine it with chicken or any other meat of their choice, it’s always a thumbs up. And as a smart mom we are always in a look out for these tricky ways to feed nutrient rich food to our little ones. The humble palak is great for hot climate with 90% water along with insoluble fibre to keep our digestive system clear. It is a clear win win situation for all of us with combination of iron and protein. The chicken here is first marinated and then cooked in spinach gravy. Palak chicken is best served with steamed rice and roti.

Ingredients:

Chicken : 500 gms

Palak : one bunch

Curd: one cup

Onion : 3

Ginger paste : 1tsp

Garlic paste : 1 tsp

Garlic pod : 10

Pepper corn : 10 to 15

Cinnamon : 2

Black cardamom : 3 to 4

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Salt as per taste

Oil 4 tsp

Step 1

Blanch spinach along with pepper corn, garlic, black cardamom, Cinnamon and salt.

Step 2

Once done take it out in a stainer and wash it with cold water.

Step 3

Make a smooth spinach puree.

Step 4

Marinate chicken with curd, ginger and garlic paste, red chilli powder, turmeric and salt.

Step 5

Add oil in the pan and put the whole garam masala in it. Next add the onion and Fry it until golden brown.

Step 6

Add the chicken along with the marinade and cook it on high flame for about ten minutes stirring at occasionally.

Step 7

Cover it and let it Cook at a low flame until the chicken releases all its juice.

Add the palak puree and let it Cook further with the chicken.

Step 8

Once the chicken is soft and the gravy reaches its desired consistency switch off the gas.

Step 9

Enjoy the steaming hot palak chicken with plain rice or any other Indian bread of your choice.

Tip

Chicken can be substituted with any meat of your choice.

One can also add mint leaves and coriander along with palak.

Paneer Malai Tikka ( Creamy Grilled Cottage Cheese)

March 26, 2019 Leave a comment

Paneer malai tlkka is a succulent veg kebab marinated in yoghurt, cream along with other mild favoured spices. The name itself tells you what to expect from the dish —- melt in your mouth texture and delight to your palate. Since paneer malai tikka is less spicy recipe, it is especially relished by the kids. Infact this is my children’s one of the favourite veg recipe and have the tendency to eat an extra serving. It is a perfect dish for celebration and gathering and can be served as an appetiser, snack or main course along with naan, bread or roti.

Ingredients:

Paneer: 400gms

Hung curd: 100 GM’s

Grated cheese :4tsp

Cornflour: 2tsp

Cream: 6tsp

Chat masala: 1tsp

Green cardamom powder: a pinch

Kasuri methi: 1tsp

Mustard oil: 1tsp

Capsicum: 1 diced

Onion: 1 diced

Salt: as per taste

Butter: for brushing

For grinding:

Green chillies: 8 to 10

Ginger: 2 inches

Garlic: 8to10 cloves

Follow step by step instructions

Step 1:

Grind ginger, garlic and green chillies into a smooth paste.

Step 2:

In a bowl mix Hung curd, cheese, cream, ginger, garlic and green chilli paste, kasuri methi, chat masala, green cardamom powder, cornflour and salt.

Step 3:

Whisk it all together and add a Tsp of Mustard oil into it.

Step 4:

Add the paneer pieces and gently mix them with the help of a spatula. Let it marinate for at least an hour.

Step 5:

Arrange it in a skewer or tooth pick along with capsicum and onion.

Or

Grill the paneer tikka in the air fryer

and air-fry for 10 to 12 minutes at 200 degree celcius. Once half done brush with butter and cook it further till done.

Step 6:

Serve it along with salad of your choice.

Tip:

Mustard oil gives the pungent aroma to the kebab

Pua with rabari (Festive pancake)

March 15, 2019March 17, 2019 Leave a comment

“Make merry with colours on holi
&
The rest of the days with the colour of love”

Holi …. The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food. The holi celebration in my native state Bihar seems to be incomplete without pua and almost every household there is filled with the sweet aroma of the same. I don’t remember a single holi when we have missed out this traditional festive sweet. And with this colourful festival around, I thought of sharing this recipe so that the holi celebration may be even more sweeter and memorable amidst colours of love. Although each household has its own recipe of this dish, I hope I do justice to my family recipe. Pua is made with batter of flour, banana along with milk and is soaked in sugar syrup and is served with rabari and nuts. Enjoy this indulgent recipe. Happy holi !!!

Ingredients

For rabari

Full cream milk 1 litre

saffron strand 10 to 12

For sugar syrup

Sugar 1 cup

Water ½ cup

Green cardamom powder a pinch

For the pua batter

Maida ½ cup

Ripe banana 1

Milk 1cup

Fennel seed ½ tsp

Dry fruits as needed

Oil for frying

Step 1:
Reduce the milk along with Kesar and make rabbari out of it

Step 2:
In a bowl mix together flour,milk,mashed banana,fennel seed, elaichi powder and chopped dry fruits.

Step 3:

Mix them all together and make a smooth Batter with pouring consistency. Cover it and let it rest for at least half an hour.

Step 4:

In the meantime boil sugar and water until sugar completely dissolve and the liquid takes the form of syrup. Also add the saffron into it.

Step 5:

Add oil in a flat surface thick bottom pan. Once the oil is medium hot, slowly pour the batter with the help of a kalchi.(scoop)

Step 6:

Let it fry on a medium heat turning it as required.

Step 7:

Once the edge is golden brown take it out in an absorbent paper and dip it into the sugar syrup.

Step 8:

Holi … The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food.

Serve it hot with rabari and chopped dry fruits.

Tip:

You can also add few Tsp of rawa to make the pua crispier.
Here I have not added sugar in the rabbari since it makes the pua very sweet . But if you want you can definitely do so.

Fish Ball

February 28, 2019March 17, 2019 Leave a comment

I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

For the broth :

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

Boil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

Take a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

Once done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

Give them all a nice mix and keep it aside.

Step 5

Apply oil in your palam and make balls out of it

Step 6

In a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

Now dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

Pour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

Take it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.

Jackfruit Biryani ( कटहल की बिरयानी )

February 21, 2019March 17, 2019 1 Comment

Jackfruit is in the season and hence I thought of making something interesting out of this tropical and juicy fruit. And when I shared the idea of kathal biryani with my foodie son, he was sceptical with this version of biryani since he is a hard core meat lover. But once he tasted, it was all yum and enjoyment. And once approved by him, I thought of sharing the same in my blog. It turned out to be an exotic dish with the unparalleled taste of jackfruit combined together with immensely flavourful and aromatic rice. Kathal biryani is indeed a must try one pot meal for all the vegetarian food lovers. Do try it yourself and I am sure that the taste will have a lasting effect on you .

Enjoy my take on the kathal biryani

Ingredients:

For the rice:

Basmati rice : 400gms ( washed and soaked for at least half an hour)
Ghee : 2 tsp
Cinnamon: 1 inch
Green cardamom: 2
Black cardamom : 1
Bay leaf : 4
Kewra essence :2 drops
Rose water : 1 Tsp
Saffron : 2 pinch soaked in 4 Tsp of warm milk
Salt as per taste

For kathal

Kathal : 200 gms
Curd : 7 to 8 Tsp
Fried onion :3 ( keep aside few for garnish)
Corriander powder : 2 tsp
Turmeric powder : ½ Tsp
Garam masala powder : 1tsp
Salt as per taste
Bay leaf: 2
Pepper corn :10 to12
Green cardamom: 2
Black Cardomom :2
Cinnamon :1 inch
Ghee :2 tsp

For green masala

Coriander : One small bunch
Green chilli : 6 to 7
Ginger : 2 inch
Garlic pod : 8 to 10

Step 1:Grind coriander leaves, Ginger, garlic and green chillies into a paste.

Step 2:Boil rice along with ghee, salt and whole garam masala. Once done strain the water and keep the rice aside. Don’t over cook the rice. Let it be ¾ done .

Step 3:Fry thinly sliced onion and drain it out in an absorbent paper.

Step 4:Boil kathal with salt, turmeric and one Tsp of curd until it is ½ done. Strain it out.

Step 5:Marinate kathal with curd, green masala,fried onion,turmeric, coriander powder, garam masala powder and salt.

Step 6:Add oil in a thick bottom pan. Add the whole garam masala along with bay leaf and saute them until they release the aroma.

Step 7:Add the marinated kathal and give it a good stir.

Step 8:Cover it and let it cook on a low flame until it is ¾ done. Do not add water to it just sprinkle a few drops of required.

Step 9:Once done cover the kathal evenly with the cooked rice. Top the rice with kewra, Rose water, saffron milk, fried onion, ghee and garam masala powder.

Step 10:Cover the lid and place the pan on hot tawa at a low flame and let it slow cook on dum for about 15 to 20 minutes.

Step 11:

Serve it hot with and enjoy with raita of your choice.

Tip:

Raw and unripe jackfruit should be used for a perfect dish.

Little Hearts 💓

February 11, 2019March 17, 2019 2 Comments

With Valentine day just around the corner what better way to celebrate the spirit of love than with a delicious heart shaped cutlets. These little hearts are a delightful combination of boiled potatoes and beetroot stuffed with mozzarella cheese that is crunchy from outside and soft inside. Try this simple recipe on this valentine day and surprise your loved ones with the little hearts.

Ingredients:

Potatoes 3 boiled and mashed

Beetroot 1 boiled and grated

Capsicum 1 chopped

Ginger 1tsp grated

Green chilli 3to4

Onion 1

Coriander leaves 2 tsp

Lemon juice ½ Tsp

Mozzarella cheese cut into cubes

Schezwan chutney 2 tsp optional

Bread crumb as required

Maida 1 cup

Salt as per taste

Oil for frying

Step 1Boil potato and beetroot. Mash the potatoes and grate the beetroot . Keep it aside.

Step 2Chop the onion, Ginger, green chilli, capsicum and coriander leaves.

Step 3Add oil in a pan. Once hot add the onion. Saute it along with the rest of the chopped vegetables, grated beetroot, Ginger and salt.

Step 4Add the Schezwan chutney and lemon juice and give them all a good mix.

Step 5Pour the mixture over the mashed potatoes and combine them all together.

Step 6Apply oil in your hand and maka a roll out of it. Add the cheese cube in the centre.

Step 7And then shape it like a heart. You can even take help of 💓 shaped cookie cutter. Once done set the cutlets aside.

Step 8In a bowl mix together maida and water and make a slurry. In seperate plates spread the dry maida and bread crumb.

Step 9Now take the cutlets one by one and first roll it over the dry flour. Next dip it into the maida slurry and then finally coat it with the bread crumb. Repeat the same process with the rest of the cutlets.

Step 10Heat oil in the pan. Shallow fry the cutlets till they turn golden brown.

Step 11Serve it with green chutney and enjoy the valentine day.

Tip

If the potato mixture appears to be soggy you can add a couple of Tsp of cornflour or breadcrumbs into it.

मोती पुलाव ( Pearl Pilaf)

February 3, 2019March 17, 2019 Leave a comment

मोती पुलाव ( Pearl Pilaf) is a classic one pot meal where Pearl shaped mutton balls are placed over the spiced and aromatic rice. I owe this timeless recipe to my dearest aunt who herself is a living culinary legend. She is a treasure of lost recipes and hence I thought of celebrating few of her splendid recipes by travelling back in time for gastronomical experience so that it may be preserved for the next generation. My Chachi (Aunt) is a perfectionist and I hope to keep the मोती ( Pearl ) of her cuisine shining high. It might appear to be a complicated dish but believe me , it is worth all the hard work. Happy cooking !!!

Ingredients:

For the pulao

Basmati rice :750 gms ( Soaked for about half an hour)

Saffron :12 string soaked in 4 tsp of lukewarm milk

Kewra (केवड़ा) essence :½ tsp

Rose water: 1 tsp

Ghee :2 tsp

Onion : 2 thinly sliced

Onion : 2 roughly sliced

Shah jeera :2 tsp

Cinnamon stick :2

Bay leaf : 5 to 6

Salt : as per taste

For mutton balls

Mutton mince 300 gms

Onion : 2 diced

Bay leaf 3 to 4

Black cardamom 2

Green cardamom 2

Ghee :4 tsp ghee

Salt as per taste

Silver vark : as required

For grinding

Green chilli : 8

Garlic pod :12

Ginger : 2 inch

Black cardamom :1

Green cardamom :2

Cinnamon stick:2

Coriander seed :1 tsp

Step 1

Deep Fry sliced onion . Take it out in an absorbent paper and keep it aside.

Step 2

Grind together garlic ,green chilli,, ginger and whole garam masala into a smooth paste.

Step 3

Mix the paste along with keema and salt. Here I have also grinded the mutton mince so that the it may be easy to make a ball out of it.

Step 4

Make small balls out of the keema.

Step 5

Take water in a cooking vessel and add bay leaf, onion, black cardamom, cinnamon stick, ghee and salt. Water level should be such that the balls soaks into it. First let the water come to a boil. Once hot gradually place the koftas one by one into the water. At this stage do not stir the koftas and let it poach in the water until it completely dries up.

Step 6

Once the ball becomes dry and firm, add a tsp of ghee and stir it until it gets a nice colour and coating over it.

Step 7

Take the balls out and coat the balls with silver vark. keep it aside.

Step 8

Wash and soak rice for at least half an hour. Later strain out the water and spread it out.

Step 9

Take a cooking vessel and add 2 tsp of ghee into it. Once hot add the shah jeera along with bay leaf , garam masala and onion.

Step 10

Add the rice and Fry them all properly.

Step 11

Now add the water accordingly and cover it. Let it Cook on low flame.

Step 12

When ¾ done, open the lid and add the kewra, rose water and saffron milk. Place the Pearl over the top and sprinkle the fried onion over it.

Step 13

Cover the pan and place it on the top of a tawa. Lower the flame and let it Cook for another 10 minutes or until all the aroma infuses in the rice.

Step 14

Serve it hot along with raita.

Tip:

One needs to be a little careful while using the vark as it may stick on the hands while applying it.

Use dropper to infuse the kewra and rose water into the rice. This technique enables the fragrance to infuse uniformly in the pulao.

Black chickpea gravy (चना झोर)

January 22, 2019March 17, 2019 1 Comment

“A mother gives you a life ,
A mother in law gives you her life.”

Although I could never cook like my beloved mother in law, this recipe is just an attempt to reincarnate her magical culinary skill. Her household was always filled with delectable cuisine and I was each time dazzled by her simple yet tasteful cooking. This चना झोर recipe in particular was always in demand by the family and friends. I hope I do justice to ma’s most in demand vegetarian dish and this would be the best way to honour the dear lady who is still in our lives. It is a curry recipe made with black gram along with few other regular Indian spices. Black chana is full of nutrients value and this झोर ( gravy) is enjoyed especially during winters along with plain steam rice.

Ingredients:

Black gram : 200gms (soaked for at least 7 to 8 hours or overnight)

Onion :2 thinly diced

Bay leaf :2 to 3

Methi Dana :½ tsp

Turmeric powder :1 tsp

Salt :as per taste

Oil : 4 tsp

For grinding

Tomato : 2

Garlic : 6 pod

Ginger :2 inches

Cumin Seed (जीरा) :1 tsp

Coriander seed (धनिया):1 tsp

Peppercorn :10 to 12

Red chilli :6 to 7

Green cardamom :2

Black cardamom :1

Cinnamon Stick (दालचीनी) :1

Step 1:

Keep aside tomatoes along with whole masala.

Step 2:

Grind it all together into a smooth paste

Step 3:

Coarsely grind the black gram with a little water into it.

Step 4:

Keep aside 3 to 4 tsp of whole kala chana.

Step 5:

Heat oil in pan. Add methi Dana and let it crackle and then put bay leaf and onion. Saute it until onion turns golden brown.

Step 6:

Next add the grinded masala paste along with turmeric powder, red chilli powder and salt. Fry the masala till the oil leaves the side of the pan.

Step 7:

Now put the chana paste along with the whole black gram. Saute it on low flame stirring it continuously .

Step 8:

Fry it until the masala and the chana paste comes together and oil leaves the side of the pan.

Step 9:

Saute it till the raw aroma of the masala goes away. Now add two to three glass of water. Let it come to a boil and then lower the flame and let it simmer for almost ten minutes.

Step 10:

Once the jhor or gravy reaches the desired consistency, add the slit green chillies and coriander leaves. One can also top it with a tsp of pure ghee.

Step 11:

Serve it hot along with plain steam rice.

Tip:

The chana mash may stick to the pan. It is hence suggested to saute it on low medium flame stirring continuously. The secret to a perfect झोर (gravy) is the perfect frying of the chana paste.

Upside Down Apple Caramel Cake

January 13, 2019March 17, 2019 2 Comments

The delightful Apple cake is the best way to raise a toast and welcome the new year on a sweat note. The upside down Apple cake is my co sister, Pallavee’s recipe. She is indeed an expert in baking and her this cake in particular is loved by one and all in the family. And so I thought of sharing this recipe and am highly obliged to her for handing out this recipe for my blog. Cake is a welcome treat for all occasion and any time of the year. So let’s celebrate this new year with the fabulous caramel Apple cake with your near and dear ones. It looks as awesome as it tastes.

Ingredients

Apple : 2 thinly sliced

Flour :1 cup

Sugar : 1 cup

Oil 1 cup

Yogurt 1 cup

Baking powder 1tsp

Baking soda 1 tsp

Vanilla essence 2 to 3 drops

Cinnamon powder ½ tsp

For caramel

Butter 2tsp

Sugar ½ cup

Step 1

Peel and thinly sliced the apples

Step 2

Heat a pan and add butter and sugar into it. Mix it together to prepare the caramel, if needed add a little water into it. Once done add a pinch of Cinnamon powder into the caramel.

Step 3

Grease the baking dish and pour the caramel into the mould and arrange the Apple slices on it.

Step 4

Add oil and yogurt and whisk them in a mixer to get a well emulsified mixture.

Step 5

Sieve the all purpose flour along with baking powder and baking soda. Also add the leftover Cinnamon powder into the cake mixture.

Step 6

Mix the wet and dry ingredients together.

Step 7

Pour the mixture over the layered Apple and caramel.

Step 8

Place the baking dish into a preheated oven and bake it for around half an hour at 180 degree.

Step 9

Check it by poking skewer into it. If it comes out clean, it is done …….. otherwise bake it for another five more minutes or until done.

Step 10

Once cool, demould the cake and enjoy it.

Tip

Apple and Cinnamon is a classic combination. One can add it as per their taste.

Slow Cooked Mutton (हाँडी कबाब)

January 7, 2019March 17, 2019 3 Comments

The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

Ingredients

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

Step 2:

Marinate the mutton along with all the masala, onion and oil.

Step 3

Mix them all together and keep it aside for at least an hour.

Step 4

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

Step 5

Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

Step 6

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.

Nandini's Blog : Spice & Secret

Welcome to the fabulous world of diverse, delicious and easy to cook food which is traditional yet modern.

Category: Recipes

Chicken in spinach gravy ( पालक चिकन )

Paneer Malai Tikka ( Creamy Grilled Cottage Cheese)

Pua with rabari (Festive pancake)

Fish Ball

Jackfruit Biryani ( कटहल की बिरयानी )

Little Hearts 💓

मोती पुलाव ( Pearl Pilaf)

Black chickpea gravy (चना झोर)

Upside Down Apple Caramel Cake

Slow Cooked Mutton (हाँडी कबाब)