Ingredients:
500-750 gm Chicken (curry cut pieces)
1 Cup plain low fat curd (doi/dahi)
salt to taste
1/2 tsp turmeric powder
1/2 tsp hot red chili powder
1 medium tomato, finely chopped
2 cloves garlic
1 bay leaf
1 stick cinnamon
2 cloves ( slightly crushed)
1 green cardamom
1 tsp ghee
1 tsp mustard seeds
Method:
Marinate the chicken with turmeric , salt and curd for at least 30 minutes.
Heat up a kadai,add in the marinated chicken, the bay leaf, cinnamon, clove and cook for about 30 minutes on low heat.
Cook covered.
Add in the tomato and chili powder and cook until the tomatoes look all mushy and done.
Add in the green cardamom after crushing it slightly.
Heat the oil in a separate pan.
Add in the mustard seeds and wait for them to splutter.
Add in the garlic and let it change to a nice shade of light brown.
Add this tempering to the chicken. mix it all in to the chicken.
Serve with hot rotis.
Ingredients:
Chicken drumsticks:3-4
1 tbsp ghee/ clarified butter
1/4th tsp ground cinnamon
1/4th tsp ground cardamom
1 tsp paprika/ Kashmiri Red chili powder
Tiny pinch of Nutmeg powder
1 tbsp curd
Salt as per taste
Method:
Marinate the chicken with curd,melted ghee, cinnamon,cardamom, paprika, salt,and nutmeg and keep it for 2 hours.
Preheat oven to 180 degree C and place the chicken on a rack and put a bowl(roast mode proof) beneath the chicken on the lower rack so that it collects the juices and roast for 10 minutes and then turn the chicken and roast for another 5 minutes.
Brush some ghee if required.
Serve it hot.
Ingredients:
White fish fillet:5-6(approx 500 gm)
Salt to taste
Red paprika powder:few pinches
Butter:2 tbsp or little more (or,you can use Tablespread like Nutralite,Nutrela etc)
Chopped garlic:8-10
Garlic paste:1 tbsp
Method:
Clean & wash fish & marinade with salt,paprika powder & garlic paste & keep it for at least one hour.
Melt butter in a grilled pan & fry the chopped garlic till they turn golden.
Fry the fish fillets till they are cooked or grill them in oven.
Garnish with the fried garlic.
Serve hot with grilled or baked veggies.
Another everyday Paneer curry from my kitchen!
Ingredients:
Paneer:250gm,cut into cubes
Oil:1 tbsp
Ghee:1 tsp
Curd:1 cup,diluted in 1 cup water
Onion paste:1,medium
Green chilies:2
Cloves:5
Cinnamon sticks:3,each 1 inch
Green cardamom:1
Black cardamom:1
Bay leaf:1
Turmeric
Salt & sugar to taste
Kashmiri red chili powder:1 tsp or as per taste
Method:
Heat oil & fry paneer cubes till they turn golden.
Remove them ,add half tsp ghee in the remaing oil.
Temper with bay leave whole garam masala & green chilies.
Remove the chilies when they start changing colour,keep them aside.
Add onion & fry till it turns golden.
Add the diluted curd,turmeric,salt,sugar & chili powder.
Add the paneer cubes when the gravy starts boiling.
Cook for 5 mins.
Add the chilies,ghee & cook for 2-3 mins.
Remove from the flame.
Serve it hot with roti or rice.
Ingredients
500gm Chicken (curry cut)
1 Tbsp Panch phoran
2 Bay leaves
3-4 Green chilies
2 Onions,large, thinly sliced
1 Tbsp Garlic paste
1 whole Red Chili
1 Tsp Kashmiri Red chilli powder
1/2 Tsp red chili powder or little less
1/4 Tsp Garam masala powder
Turmeric
Salt to taste
3-4 Tbsp Mustard oil
3 Tbsp curd
2 cups warm water
Method:
Clean & wash the chicken.
Marinate the chicken with 1 tbsp oil,salt,curd & 1 tsp Kashmiri red chili powder & keep refrigerated for at least 1 hour (I kept it overnight!)
Heat oil in a wok & temper with the whole chili, bay leaves & 1/2 tbsp panch phoran mixture and let it sputter for a minute.
Keep them aside.Add onions and sauté till the onions are well browned.
Add garlic paste, and mix well. Cook for a further a few minutes.
Add chicken pieces along with.
Then add the chicken pieces,turmeric remaining chili powders,salt & garam masala to the wok and cook well.
Add warm water,mix well to coat the chicken. Stir intermittently and cook till the chicken is tender.
Now heat about 1/2 tbsp of oil in a seperate pan,temper with remaining 1/2 tbsp of panch phoran & green chilies & switch off the gas when they start changing colour.
Add this panch phoran & chili to the chicken,star it well & remove from the flame.
Serve with steamed rice or paratha.
(2-3 servings)
Diabetics can take 1 cup of this chaat with 2 breads
Ingredients:
Boiled cauliflower:1,small
Green peas:1 cup
Finely chopped chili:1-2
Finely chopped coriander leaves:2-3 tbsp (I forgot to add!)
Chopped bell papers(green,yellow,red):medium sized,each one
Oil/butter:1 tsp (I used Nutrela Table spread:It is "zero cholesterol,no trans fats,no hydrogenated fats" and rich in vit A,D,PUFA & MUFA)
Salt,nutmeg powder,chaat masala,black pepper powder:few pinches(as per your taste)
Cherries:6-8 or little more (heat in oven for a minute to make it soft or you can add raw cherries,too)
Method:
Heat oil/butter/table spread in a pan.
Sauté all veggies for 2-3 minutes.
Add salt,nutmeg powder & black pepper powder.
Saute for another few mins.
Remove from stove.
Sprinkle the chaat masala
Garnish with coriander leaves & cherries.
Serve a bowl of this chaat with roti or bread.
(2-3 servings)
Diabetics can take 1 cup of this chaat with 2 breads
Ingredients:
Boiled sweet corn:2 cups
Finely chopped onion:2-3 tbsp
Finely chopped tomato:1,medium
Finely chopped chili:1-2
Chopped bell papers(green,yellow,red):1/2 cup or little more
Oil/butter:1 tsp (I used Nutrela Table spread:It is "zero cholesterol,no trans fats,no hydrogenated fats" and rich in vit A,D,PUFA & MUFA)
Ginger-garlic juice: few drops
Salt,garam masala powder,chaat masala,black pepper powder:few pinches(as per your taste)
Chopped coriander:2-3 tbsp
Cherries:6-8 or little more (heat in oven for a minute to make it soft or you can add raw cherries,too)
Method:
Heat oil/butter/table spread in a pan.
Sauté corn,onion,tomato & bell peppers for 2-3 minutes.
Add ginger-garlic juice,salt,garam masala & black pepper powder.
Saute for another few mins.
Remove from stove.
Sprinkle the chaat masala
Garnish with corianderleaves & cherries.
Serve a bowl of this chaat with roti or bread.
