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CHICKEN GHEE ROAST

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Chicken Ghee Roast

Chicken marinated with roasted blended spiced and slow-cooked in ghee (clarified butter).

WHAT IS GHEE?

Ghee is clarified butter. Ghee is made by heating butter to separate the liquid and milk solid portions from the fat.

I make my ghee most times or at least my mom does. Here is our recent picture of ghee we made at home.

Ghee homemade

There is a myth that ghee is bad for health. It is not. Anything in moderation is good. It had good anti-inflammatory properties and also contains heart-healthy fats.

Ghee can be used to our skin for dry skin and even to our hair for moisturizing it.

ENJOY WITH:

Marination helps the spices to get into the chicken. You can always replace chicken with paneer, tofu or mushroom.

Enjoy with Roti, Naan, paratha, parotta or plain hot rice or jeera rice.

OTHER FAVORITE CHICKEN RECIPES:

Chicken Biryani

Madras chicken curry in 30 minutes

Chicken Drumstick roast

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CHICKEN GHEE ROAST
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Roast :
  • 1.5 tsp, Cumin seeds
  • 2 tsp, Whole black pepper
  • 6 Red chillies whole
  • 1.5 tsp, Fennel seeds
  • 1.5 tsp Fenugreek Seeds
  • 1.5 tsp Coriander seeds
  • Blend:
  • 1 tsp Turmeric powder
  • 1.5 tsp Kashmiri Red chilli powder
  • 1 inch Ginger
  • 5 Garlic
  • ½ cup of water
  • Marination:
  • ½ cup plain yoghurt
  • 400 gms, chicken
  • 2 tsp, salt
  • Roast
  • 2.5 tbsp of Ghee
  • 1 cup Onion, finely chopped (~1 medium-sized)
  • 2 Green chilli, chopped roughly
  • 7-8 Curry leaves,
  • 1 tsp Salt
  • 2 tbsp, coriander leaves, to garnish
Instructions
  1. Roast everything under ‘Roast’ in medium heat for 5 minutes. Keep an eye or it will get burnt.

  2. Take everything under ‘Blend’ with the roasted ingredients in a blender and blend it nicely into a paste.

  3. Add the blended paste to a bowl with marination ingredients (Yogurt, chicken and salt).

  4. Let them marinate for an hour.

  5. Now take a non-stick pan with ghee in medium heat. Add the chopped onion and green chillies with salt.

  6. Let them roast for 5-7 minutes until translucent and brown.
  7. Add the marination now and mix well. Close the lid and leave it for 5 minutes in medium heat and then 15 minutes in medium to low heat.

  8. Check if the chicken is cooked (it should be). If not leave it open for your right consistency (It should be semi gravy).

  9. Open the lid now, add the finely chopped coriander leaves, curry leaves and mix well.
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Chicken Ghee Roast-2

Mushroom Vegetable Chow Mein

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Mushroom Chow mein-5Crispy noodles with mushrooms and spinach!

Do you know if you want lo mein and chow mein?!! Chow mein means crispy noodles and lo mein are soft boiled noodles.

When I know I want noodles from a take out, I always want the crispy ones.  The only issue for me is I don’t find vegetarian chow mein to order easily. I don’t eat eggs so it is even harder. So, I had to buy eggless chow mein and make this. My nephews love this too. They just love noodles.

Okay No more blah blah blah today. For some reason, I do not feel like typing much. So let me go straight to the recipe below.

I added spinach, mushroom and bell pepper this time. You can always add snap peas, broccoli, bok choy or garlic chives.

Mushroom Chow mein-2

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Mushroom Vegetable Chow Mein
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • • 3 tablespoons, canola oil
  • • 16-ounce chow mein noodles (Used eggless)
  • • 3 Green chillies, slit
  • • 6 cloves garlic, chopped finely
  • • 3 inches, ginger chopped finely
  • • 200 grams, mushrooms
  • • 200 grams, spinach
  • • 100 grams, carrot, slit
  • • 2 tsp, salt
  • • Sauce:
  • • 1.5 tbsp Dark soy sauce
  • • 1 tbsp mushroom sauce
  • • 2 tsp sriracha sauce
  • • 1 tsp sugar
  • • 1 tsp, crushed black pepper
Instructions
  1. Boil noodles as per instructions in the package. Usually 2 minutes in boiling water with some salt. Keep ½ cup of noodles boiled starch water when it is almost done boiling. Turn off. Drain the noodles and keep it aside.
  2. In a small bowl, whisk together the ingredients in the sauce.

  3. Heat 1.5-tablespoon canola oil in a large skillet or wok over medium high heat.
  4. Add noodles and cook, stirring constantly, until golden brown and crispy, stirring every few seconds for about 3-5 minutes. Remove the noodles from the pan and set aside.

  5. Heat remaining 1.5-tablespoon oil in medium heat in the skillet. Add green chillies, garlic, ginger, carrot, spinach, and mushrooms, salt and cook, about 3-4 minutes.

  6. Then add the sauce mixture and noodles starch water, Mix well and let them boil for 30 seconds.
  7. Stir in noodles until well combined, about a minute.

  8. Garnish with chives if you have or enjoy as it is like me.

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Mushroom Chow mein-3

Paneer Dum Mirch / Spicy simmered paneer curry

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Paneer dum mirch

 

Paneer(Indian cottage cheese) is simmered (dum cooked) in a spicy yoghurt based gravy. Creamy & Indulgent.

This has become my recent favourite and how would I not share this recipe. This is my recipe and totally mine. It came out good and I am so proud of myself.

DUM COOKING

Dum means ‘breathe in’. Dum cooking uses a round, heavy-bottomed pot, in which food is sealed and cooked over a slow heat. So, this gives a great taste to any food you make. Let it be veggie or meat. If you want it dry, leave it for another five to ten minutes to make it a roast.

PANEER

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared similarly. I have seen that paneer a part of most Indian restaurants menu.

This recipe tastes great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yoghurt.

Paneer dum Kali mirch 

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Paneer Dum Mirch
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • PANEER ROAST
  • • Paneer – 350 gms, Chopped intro triangle or any shape
  • • Butter – 1 tbsp
  • ONION GARLIC PASTE
  • • Oil – 1 tbsp
  • • Onion – 2.5 cups sliced ( ~ 2medium sized onions sliced)
  • • Garlic – 5, chopped roughly
  • • Ginger – 2 inch, chopped roughly
  • • Salt – ½ tsp
  • • Water – ½ cup
  • GRAVY
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Green chillies – 4, chopped roughly.
  • • Turmeric – ½ tsp
  • • Coriander powder – 1 tsp
  • • Garam masala – 1 tsp
  • • Black pepper powder – 1 tsp
  • • Kashmiri chilli powder – 2 tsp
  • • Salt – 1.5 tsp
  • • Plain yogurt – 3 tbsp
  • • Water – 1 cup
  • • Sugar – ¼ tsp
  • • Kasoori methi – 1 tbsp, crushed
  • • Cilantro – 1 tbsp, finely chopped
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides.

  3. ONION GARLIC PASTE:
  4. Add oil in a pan on medium heat and once oil is heated add the sliced onions, garlic and ginger. Once the onions turn brown, turn the flame off and let the onions cool a bit.

  5. Add them in a blender with ½ cup of water and blend them into a fine paste. Keep it aside.

  6. GRAVY:
  7. In the same pan on medium heat, add the cumin seeds and green chillies.

  8. After sautéing for twenty seconds, add the onion-garlic paste with coriander powder, chilli powder, black pepper powder, garam masala and salt.

  9. Mix well and then add yoghurt. Sauté for a minute.

  10. Now add the roasted paneer, kasoori methi, sugar and water.

  11. DUM:
  12. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.
  13. Reduce flame to low and let it simmer for 20 minutes.



  14. Now open it and check salt (add salt if you need more). Add chopped coriander leaves to garnish.
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PALKOVA/ Therattipal / Milk fudge

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Palkova/therattipal

 

Palkova is a traditional Indian dessert made with just 3 main ingredients, Milk, Sugar and PATIENCE.

“Take time to do what makes your soul happy!” So I made this :)!

MEMORIES (Timeless treasures of the heart!)

I share many memories of it growing up until now. I love this one and Love of my life loves this too. I grew up in Chennai where there is a milk shop and they primarily sell milk but they also sell this “palkova”. If any readers know it is aavin palkova. I love them. My mom knows I love this so whenever we cross that shop, she will buy me this even sometimes when she can’t afford it. She even used to make this at home when I used to return from school.

Even now whenever she visits me from India, even if I don’t ask her she buys me this with love. You know what? I have mastered this recipe now. So, I don’t think I will crave from that shop anymore.

RECIPE TIPS

Why did I say you need patience, as it takes time to make this as almost for 2 litres of milk to come to this consistency, took 3 hours.

There are a lot of other ways to make this quick, we can add condensed milk and yoghurt. There are so many recipes online but nothing will taste the same as this. You get the best taste for the work you do. It is not a lot of work, but it needs to be on the flame for a long time and needs stirring frequently.

  • Use a heavy bottom pan as this will prevent the milk from sticking.
  • Keep a whisk with you to whisk it often.
  • Add a small stainless steel plate inside the vessel to keep the milk from boiling over if you are not standing next to it.
  • Use whole milk, I know people want to turn to 2%, you can but obviously, you are compromising in the taste. 
  • No need to use jaggery or raw sugar for colour.

Other favorite dessert recipes: Gulab Jamun, Basundi, Beetroot Halwa

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PALKOVA/ Therattipal / Milk fudge
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3.5 cups
 
Ingredients
  • Milk – 2 Litres
  • Sugar – 1.5 cups.
  • Cardamom powder – 1 tsp
  • Saffron strands – 6
  • Rose water – 1 tsp
Instructions
  1. • Pour the milk in a wide heavy bottomed vessel and keep it on medium flame. Let the milk come to a boil and then simmer the heat and let the milk reduce.

    [Img src="https://www.relishthebite.com/wp-content/uploads/2020/04/IMG_2037.jpg"]
  2. • Keep stirring every ten minutes with a whisk to make sure it does not stick to the pan.

  3. • Around 1.5 hours later, the milk will reduce to ¼ th where it will change color add the sugar, saffron and stir it well.

  4. • Once the sugar is added, the mixture will liquefy a little. Upon cooking down more, it will come to a semisolid consistency.

  5. • when it is still a little on the runny side, add rose water, cardamom powder and take it out of the flame.
  6. • It will solidify as it cools down.
  7. Garnish with nuts if neede but the original recipe does not have nuts. I added some broken pistachios for decoration.
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Therattipal/ Palkova

 

 

Turkey Kurma /Turkey Cashew curry

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A rich coconut cashew based turkey stew to go sides with flatbreads. Easy and Exotic!

TurkeyKurma/ Turkey curry-3

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

Kurma

This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style Kurma made with coconut, turkey and green chilies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is!

I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.

Pair it with: You can have this turkey kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.

Turkey is a versatile protein that can take on different flavors and be prepared in a lot of different ways – bake it, roast, grill, fry, slow cooker, pressure cook it, etc.

COOKING TURKEY:

The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone:

The whole turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

 

TurkeyKurma/ Turkey curry

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Turkey Kurma /Turkey Cashew curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the pressure cooker / instant pot
  • -250 grams Turkey
  • -1 onion, finely chopped
  • -1 Tomato, chopped
  • -2 sprigs curry leaves, chopped
  • -5 stalks mint leaves, chopped
  • -4 cloves garlic, chopped finely
  • -5 green chillies, slit
  • -1 teaspoon red chilli powder
  • -½ teaspoon turmeric powder
  • -1 teaspoon coriander powder
  • -1 teaspoon salt
  • -1 cup water
  • For the paste
  • -⅓ cup fresh coconut
  • -10 cashews
  • -1 tsp Fennel Seeds
  • Garnish
  • -1 tbsp Coriander leaves, chopped finely
Instructions
  1. ) Take all the ingredients listed under “for the pressure cooker”/ Instant pot (Set to 20 minutes → Rice) and add them to the cooker. Cover the pan and cook on medium for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
  2. ) In the meantime, grind coconut, cashews and fennel seeds with a cup of water. Grind to a smooth paste. Set aside.
  3. ) Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
  4. Garnish with chopped coriander leaves.
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Pepper Paneer Recipe in 30 minutes

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Pepper paneer

Paneer and bell peppers are cooked in a spicy masala which gets it’s flavor from freshly ground coriander and chilies!

This pepper paneer is spicy and goes well with breads. It is a perfect remedy for cold and cough. One day I was trying to make a thali for a family who was visiting us and I wanted to make something with paneer but quick and new. Then one of my besties she gave me this recipe and I tried it. I have made this like 3 times after that. So, quick recipe is always the best to share. Who doesn’t love quick recipes these days?

Other favorite paneer recipes:

Butter Paneer pizza

Tawa paneer masala

Dhaba style paneer masala

Pair it with:

chana dal paratha

Tofu Paratha

Peas Pulao/Matar pulao


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Pepper Paneer Recipe in 30 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Paneer : 500 grms / 2 cups (cut into 1″ cube)
  • Cooking oil: 1.5 tbsp
  • Fennel seeds: ½ tsp
  • Cumin seeds: ½ tsp
  • Onion : 1 big (sliced thinly)
  • Green Chillies : 2(slit lengthwise)
  • Bell pepper: 1 cup, sliced.
  • Ginger : ½″ piece (crushed)
  • Garlic : 6 – 7 small (sliced)
  • Turmeric Powder : ¼ tsp
  • Garam masala: ½ tsp
  • Black pepper: 1 tbsp (freshly grinded)
  • Coriander leaves: for garnish(finely, chopped)
  • Salt to taste
Instructions
  1. Cut paneer into small size cubes..
  2. In a small frying pan; lightly roast the paneer with a bit of oil for a minute to two minutes. Add them in a cup of water. for it to stay soft and moist.
  3. In the same pan, heat oil, add cumin seeds and fennel seeds.When they are brown, sauté the sliced onions, salt and bell pepper till they are golden brown.


  4. Add ginger and garlic and green chillies and saute till the onions are troasted.
  5. Add turmeric powder, black pepper powder and garam masala. Sauté for a minute or two.

  6. Now add the paneer pieces and gently combine well. Let it slowly fry on all sides in a low heat for about 5 minutes.

  7. When paneer pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown, finally garnish with coriander leaves.

  8. Serve hot with chapathi , paratha or hot tice.
Notes
• You may adjust the spiciness by increasing or cutting down amount of pepper powder.
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Pepper paneer

Tandoori Turkey Drumsticks

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These are Low carb turkey drumsticks, which are juicy and have incredibly flavorful charred spots.

Tandoori_Turkey_Drumsticks-4

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

PROTEIN:

Most of the world is embracing fitness and healthy living, and turkey is an amazing protein for everyone doing so. It’s lean, versatile and can be flexed into all of your favourite dishes

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.

Turkey takes on flavors well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. That’s why I chose turkey for this popular Indian recipe. This dish going amazingly well with simple jasmine rice and chickpeas or whatever accompaniments you prefer!

COOKING TURKEY:

I have mentioned this in my other turkey recipe as well but felt this might be useful.

I have had questions on cooking turkey and when it is done. The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone

A whole unstuffed turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

Tandoori_Turkey_Drumsticks-2

MASALA

I usually remove the turkey skin and create deep cuts in the meat before marinating for this and that way the masala flavors get locked in. I marinate my turkey for an hour up to overnight.

I have seen people use food coloring to get Indian style orange hue drumsticks like tandoori style from restaurants however I don’t like using coloring in my recipes much, so I used only powdered kashmiri red chillies.

OTHER FAVORITE TURKEY RECIPES

Turkey Tefteli

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Tandoori Turkey Drumsticks
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • -½ cup Plain yogurt (try to use 2% fat at least)
  • 3 cloves Garlic, chopped finely
  • -1-inch Ginger, chopped finely
  • 1.5 tbsp Kashmiri chilli powder
  • 1 tbsp Lemon Juice
  • 1 tsp Black Pepper powder
  • 1 tbsp Mint leaves, chopped finely
  • 1 tbsp Coriander leaves, chopped finely
  • 1 tbsp Cumin powder
  • 1 tbsp Kosher salt
  • -3 Turkey Drumsticks (750 grams)
  • --
  • To Garnish
  • 1 tsp Coriander leaves, chopped finely
Instructions
  1. Whisk together all ingredients except for turkey in a large bowl. Add turkey and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 2 hours.
  2. Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet.
  3. Bake: Arrange turkey on rack and bake for about 25 minutes each side, or until juices run clear. Turn on broiler and broil until charred in spots. I broiled for two minutes each side. At this step watch it closely. ***Ensure internal temperature of the drumsticks has reached 165F.
  4. Garnish with coriander leaves and Serve it hot. ☺
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Tandoori_Turkey_Drumsticks-3

Madras Oven Roasted chicken drumsticks

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These are Low carb chicken drumsticks, which are juicy, and have incredibly flavorful charred spots.

Madras_bakedTandoori_chicken-3

CHICKEN

I usually remove the chicken skin and create deep gashes in the meat before marinating for this and that way the masala’s goes nicely inside.  I usually marinate my chicken for an hour up to overnight.

MASALA

I have seen people use food coloring to get Indian style orange hue drumsticks like tandoori however I don’t like using coloring in my recipes much so used only powdered kashmiri red chillies. You can use this masala to replace the chicken with your favorite meat or veggies like cauliflower, yam or eggplant.

OTHER FAVORITE CHICKEN RECIPES

Madras chicken curry in 30 minutes

Chicken 65

Chicken Dum biryani restaurant style

Madras_bakedTandoori_chicken-2

 

Madras_roastedchicken

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Madras Oven Roasted chicken drumsticks
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • To Blend:
  • ½ cup of plain yogurt (try to use 2% fat at least)
  • 5 cloves of garlic chopped
  • 2 inch of ginger
  • 2 tbsp of kashmiri chilli powder
  • 1 tbsp of lemon juice
  • 1 tsp of pepper
  • 1 tsp of curry leaves
  • 1 tsp of fennel seeds
  • 1 tsp of garam masala
  • 1 tbsp of coriander leaves
  • 1 tsp of cumin seeds
  • 1 tbsp of kosher salt
  • Other:
  • 12 chicken drumsticks
  • 3 tbsp of oil
  • Garnish:
  • Lemon slices and coriander lesaves
Instructions
  1. Blend the ingredients under ‘to blend’.
  2. Whisk together all ingredients except for chicken in a large bowl. Add chicken and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 12 hours.
  3. Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet.
  4. Bake: Arrange chicken on rack and bake for about 40 minutes, or until juices run clear. Turn on broiler and broil until charred in spots. At this step watch it closely.
  5. Garnish with coriander leaves, Serve it hot ☺
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Madras_bakedTandoori_chicken-5

Butter Egg Curry

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Quick 30-minute butter egg curry –> creamy and packed full of flavor. It’s all cooked all in one pan and goes great with a side of hot rice or naan! 

buttereggcurry

This is a sponsored post with Egg Farmers of Canada. All ideas and opinions are my own.

 

About butter egg curry

Is there a rule that it should always be butter chicken? I don’t think so. So, I made this butter egg curry instead 🙂 and I have even made butter mushroom curry and it taste great. The main ingredients are butter, cashews and a good garam masala I would say for this recipe. Eggs are staple at my home. If I am running out of time, I make eggs in some form and the family/friends are happy. I know most people have eggs for breakfast. However, I make eggs for lunch and dinner like curries or dosa (Indian crepes) with eggs. I love making Indian food and I crave Indian food always. If not, the next would be Mexican and pizza. Recently after all the vacations and work stress, I am cooking a lot of Indian to just make me happy at home. Holidays are coming up which means lots of fun and also we are always busy and we’re always short on time. So, I wanted to post some recipe which is fancy but quick to make.

What is your favorite time saving recipe when the holidays come around? Tell me about it.

Giving back to the community

It is highly important to give back to the community and I am happy to team up with Canadian egg farmers & food banks Canada  as they are great believers in that as well. Holidays are coming up and sharing is important … this is my friendly reminder on encouraging Canadians to inspire others to give back by sharing their simple and delicious #RecipesThatGive on social media and donating food, funds or time to their local food bank.

As most readers/friends know, I am from Canada and I knew about this info only two weeks back:

  • Canadian egg farmers donate more than 1.4 million eggs to their local food banks every year.
  • 1 in 3 people helped by food banks are children and youth.
  • More than a million visits are made to a food bank in Canada each month.

If you have more suggestions to give back to the community this season, please comment or message me 🙂 Sharing is caring always!

Look for more egg recipes: https://www.eggs.ca/

My other favorite Egg Recipes: Quick simple egg curry in 20 minutes, easy egg pepper fry, Egg omlette kurma, Indian style scrambled eggs

buttereggcurry

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Butter Egg Curry
Author: 
Recipe type: Butter Egg curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • EGGS – 4
  • Oil – 1 Tablespoon
  • Butter – 1 Tablespoon
  • Onion – 1 Medium, chopped finely
  • Garlic – 3 cloves, minced or crushed
  • Fresh ginger – 1 inch, minced or crushed
  • Cashews – 8
  • Tomato – 2 small
  • Garam masala – 2 teaspoon
  • kashmiri Chilli powder – 1 tablespoon (if you can’t take spice much, reduce to 2 tsp)
  • Cumin powder– 1 teaspoon
  • Coriander powder– 1 teaspoon
  • Black Pepper powder – ¼ tsp
  • Salt – 1 tsp
  • water - ½ cup
  • Yogurt – 3 tbsp
Instructions
  1. Boil the eggs : Heat a small pot and add the eggs with water just to cover them. Boil for 15 mins and take the shells off. Keep it aside. Cut them into halves (or). Slit the eggs here and there for the spices to get in.
  2. Meanwhile, Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, garlic, ginger and onions and cook them down until onions are lightly golden, about 3-4 minutes.
  3. Meanwhile, blend tomatoes and cashews together.




  4. Add the tomato cashews paste, garam masala, chilli powder, cumin powder, coriander powder, black pepper powder, salt and cook for 5-6 minutes or until everything is cooked through.
  5. Add the Yogurt,water and simmer for 6 minutes stirring occasionally.






  6. If the consistency is in a curry form (if not, add water), add the eggs and simmer for 1-2 minutes and switch off. (Serve over Basmati rice or with naan.)




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buttereggcurry

SPICY FISH FRY TAMILNADU STYLE

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fish fryCrispy and spicy fish fry made with Indian style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.

 

I am a vegetarian but I like cooking fish except that the whole house smells like fish and I have to have too many candles that evening.

You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect.  Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.

Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!

Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani.

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SPICY FISH FRY TAMILNADU STYLE
Author: 
Recipe type: Appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Marination:
  • 1 Egg
  • 2 teaspoon - Red Chilli Powder
  • 1 teaspoon - Turmeric Powder
  • 1 teaspoon - Black Pepper Powder
  • 1 teaspoon - fennel powder
  • 1 tablespoon - Corn Flour
  • ½ tablespoon - rice flour
  • 2 inch piece - Ginger
  • 6 - Garlic Cloves
  • 1 teaspoon - Salt
  • 1 sprig Curry Leaves
  • 1 tablespoon – Lemon juice
  • Other Ingredients
  • 500 grams fish slices
  • ½ cup Sunflower Oil / Vegetable Oil
  • 8 -10 sprigs curry leaves for deep frying
  • Lemon wedges to garnish
  • Coriander leaves to garnish
Instructions
  1. • Clean fish and wash it well by rubbing with salt.
  2. • Blend all ingredients under marination with a ¼ cup of water.

  3. • In a mixing bowl, add the fishes and massage the blended marination thoroughly. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.




  4. • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.

Notes
You can use coconut oil or normal oil.
You can serve this with lemon wedges and onions.
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Bhindi ka Salan / Okra peanut curry

by 2 Comments

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It’s a popular Indian dish made with fried chillies, peanut, sesame seeds and coconut. Usually this is made with green chillies and called as Mirchi ka salan (Green chilli curry). I made this as a change with Bhindi. It really tasted good. The curry goes well with biryani or roti or plain hot rice with ghee (clarified butter).

You can always replace other veggies like eggplant or potato. I have already made Mirchi ka salan , mushroom salan and bell pepper ka salan.

This is totally vegan. I wanted to cook peanuts as I had a lot and that is the whole reason to make this. It is a good protein rich food because of peanuts. Few tend to add yogurt however I don’t. I want to make it as simple as I can. I always like standing in the kitchen and cooking, however, these days I don’t want to stand too much in the kitchen. May be my priorities are getting changed and have no time like most people J. But, any day I love cooking.

After a long time, I am posting a recipe. When I say after a long time, it’s been almost 6 months. I made this last weekend and I made an effort today to type this.

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5.0 from 1 reviews
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Bhindi ka Salan / Okra peanut curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • To roast & grind:
  • • Peanuts –3 tbsp
  • • Dry Red chilli – 3
  • • Sesame seeds – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Coconut – 1 tbsp
  • • Ginger – 1 inch, chopped finely
  • • Garlic – 6, chopped finely
  • For gravy:
  • • Oil – 1 tbsp
  • • Curry leaves – 6-8 leaves
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Green chili - 2 small, slit
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Red chilli powder – 1 tsp
  • • Coriander powder – 1 tbsp
  • • Cumin powder – 1 tsp
  • • Coriander – 1 tbsp, chopped finely
  • • Jaggery/sugar – ¼ tsp
  • • Okra – 15
Instructions
  1. Chop the okra into 1.5 inch. When they are dry, add them to oil and fry till they look little lighter shade.[BR] [BR]
  2. Dry roast the peanuts, red chillies, garlic, ginger and coconut in medium low flame until golden brown. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
  3. Now add the oil in the pan and when the oil is hot, add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and blended paste, cumin powder, red chilli powder and coriander powder to the mixture.

  4. Add a tsp of oil and sauté the mixture. Fry for two minute and add some water to it. Cook for ten minutes. Stir in between till the oil oozes out nicely.

  5. When it oozes out oil again add the fried okta and jaggery/sugar to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the okra.

  6. Garnish with the chopped coriander leaves.

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Dhaba Style Paneer Peas Masala

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dhabastyle_paneer_peas

 

North Indian style one pot soft paneer and peas curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

Sometimes I find it hard to be a vegetarian in a foreign country like here (Canada). In India, Being a vegetarian is easy and we have so many options. It’s like you can have delicious food and still be  a vegetarian. Here, I can be a vegan and may be will have options or I should eat meat. I am a vegetarian and not a vegan. I don’t eat eggs and I need my cheese and curd and honey! So when I eat out, its hard to explain this and they find it complicated to understand. I end up saying

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese, which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

 

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Dhaba Style Paneer Peas Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 35 mins
 
Ingredients
  • • • Butter – 1 tbsp
  • • • Paneer - 250gm, cut into cubes (or any shape you fancy
  • • • Oil – 3 tbsp
  • • • Onion - 1 cup, sliced thinly
  • • • Tomato - 1 cup, roughly sliced
  • • • Ginger – 2 inches, chopped finely
  • • • Garlic - 6, chopped finely
  • • • Green Chillies – 3, finely chopped
  • • • Turmeric powder - 2 tsp
  • • • Chili powder - 1 tbsp
  • • • Coriander powder - 1 tbsp
  • • • Pepper powder – 1 tsp
  • • • Peas (used cooked and frozen) – 1 cup
  • • • Salt - as needed
  • • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • • Sugar – ½ tsp
  • • • Yogurt - 1 tbsp
  • • • cooking cream - 1 tbsp
  • • • Amchur powder/ Mango powder – ½ tsp
  • • • Coriander leaves – 1 tbsp, finely chopped
Instructions
  1. Heat the butter in a pan, add the cubed paneer, wait till gets brown remove and set aside. Take some cold water in a cup; add the fried paneer cubes to it. Set aside, this way it will help the paneer not to get chewy or hard.
  2. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger, garlic and sauté for a minute.

  3. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, anchor powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  4. Add yogurt , peas and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  5. Now add paneer and stir well till the paneer is well blended with the spices.
  6. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.

  7. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.

  8. Add chopped coriander leaves, squeeze some lime and switch it off.
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