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Mashed Spinach curry/ Keerai Masiyal

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A spinach curry which is a comfort food and staple curry every week at my home. 
Anyone who knows me would know I have been having spinach every three days once in the last 2 years or so. I have less iron and ferritin in my body so this spinach really helps. Or I believe it helps. I have started to love spinach recipes recently. 

This is something that my mom made for me when I was back home. It’s a staple for us to have spinach every other day. I guess for all the junk food i was eating the last few years, my childhood healthy food saved me. Otherwise I would have not had this strength. 


You can make this with any spinach you want. 
Other favorite spinach recipes: SPinach Garlic curry, Palak Paneer, lamb spinach curry

Recipe video of Keerai Masiyal

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Cumin – 2 tsp
  • Red chillies – 4
  • Garlic cloves – 7-8
  • Onions or shallots- 1 medium or 3/4 cup, finely chopped
  • Green chillies – 2 
  • Salt – 1 tsp
  • Tomatoes – 2, chopped
  • Spinach leaves – 4 cups
  • Tamarind – 1/4 lemon sized
  • Turmeric – 1/2  tsp
  • sambar powder – 1 tsp
  • Ghee – 1 tsp

Directions

  1. Wash the spinach. In a cooker add 2 tablespoon gingelly oil , once the oil is hot add mustard, cumin, and let it splutter . 
  2. Add 3 to 4 red dried chillies  , garlic cloves, onions , green chillies with salt and saute for a minute.
  3.  Add  tomatoes, lemon size tamarind and sauté them all for 5 mins.
  4.  Add the spinach with turmeric and sambar powder , salt and hing.
  5. Share them as well for 5 mins. 
  6. After 2 mins add one cup of water and close the cooker and wait for two whistles.
  7. Open it and slowly mash it together using a masher.
  8. Serve with a spoon of gingelly oil or ghee. 

CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Broccoli Fritters with Spiced Yogurt

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Crispy broccoli pakoras simmered in yoghurt besan gravy. Perfect Comfort food!

Broccoli belongs to the cruciferous vegetable family, which includes kale. They supply loads of nutrients and also good for skin. It aids us to look younger. Who doesn’t appreciate that? :D

 

Kadhi is yoghurt besan based gravy and pakoras are fritters. It is very quick to make surprisingly. I thought it might take quite a lot time, I tasted this few times in restaurants and wanted to try it. So asked one of my friends who does it well, tried and now I just love it more than the restaurants ;).  After having at restaurants, I realized that many states of India have their own version of kadhi like Gujarati kadhi, Maharashtrian kadhi, Punjabi kadhi and so on. And this here is my version ;)! I am sure everyone has their own version with a few tweaks here and there like any other food. Some add veggies to it, but I heard the authentic recipe is just plain pakoras in besan yoghurt gravy. Make sure to simmer the kadhi for 2-3 minutes, so it soaks up some gravy and flavours. I have heard adding ghee making a lot of difference to the gravy and I always love ghee (Indian clarified butter) so I would say yes. Try and let me know! Even oil tasted perfect to me. I had this for my lunch with some parathas, plain hot rice and spicy potato roast.

Vegan note: Replace yoghurt with coconut milk or vegan yoghurt

Other Favorite North Indian curry: Pepper Paneer Do Pyaza, Trevti Dal/Three Lentil Dal, Mushroom Peas Spring Onions masala, Roasted bell pepper gravy, Paneer Makhanwala

BroccoliFritters_kadhipakora

5.0 from 1 reviews
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Broccoli Fritters with Spiced Yogurt
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • • For Pakora: (yields 7-8 pakoras)
  • • Broccoli Florets - 12
  • • Besan flour/ Gram Flour/ Chickpeas flour/ Kadalai maavu – ½ cup
  • • Chilli Powder – ¼ tsp
  • • Green chilli – 1, chopped finely
  • • Ajwain/ Carom seeds – a pinch
  • • Cilantro/ Coriander leaves – 2tbsp (finely chopped)
  • • Salt – to taste
  • • Water – ⅛ - ¼ cup as needed
  • • Oil – to deep fry
  • For Kadhi:
  • • Yoghurt – 1.5 cups (preferably sour)
  • • Besan flour – 2-3 tbsp
  • • Oil/ghee – 1 tbsp
  • • Asafetida - pinch
  • • Red Whole dry Chillies - 2
  • • Methi seeds – ½ tsp
  • • Cumin seeds – ½ tsp
  • • Ginger – 1 tsp (finely chopped)
  • • Garlic – 2 (finely chopped)
  • • Turmeric powder – ½ tsp
  • • Chilli Powder – ½ tsp
  • • Cilantro – 2 tbsp (finely chopped)
Instructions
  1. For Pakora/Fritters:
  2. Mix the chickpea flour, Broccoli Florets, ajwain seeds, chilli powder, green chillies, salt, curry leaves and coriander leaves. Make sure to add right mount fo salt, as it is going to absorb juices and flavour from the kadhi gravy later.
  3. Add water slowly by whisking the batter, so that there are no lumps in the batter. It should be light, thick and smoother than a pancake batter I would say.

  4. Heat oil in a pan and drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

    For kadhi:
  5. Take a bowl, whisk together yoghurt and besan flour until its smooth. Authentic kadhi is thick, but if you want to thin it out, add some water and set aside. I added 1 cup of water as I was going to simmer for some time.
  6. Heat oil in a big wide pan on medium-low heat, add methi seeds, cumin seeds, red chillies, ginger, garlic, and asafetida. When the red chilli turns colour, add the besan yoghurt mixture, salt ( as per your taste) and turmeric.

  7. Turn the heat to low, bring to a boil and cook on low heat for about ten to twelve minutes, stirring occasionally.

  8. Add the fried pakora, and continue to simmer for two to three minutes.
  9. Switch off and garnish with coriander leaves.
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Mushroom Pepper Fry in 25 minutes

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This is a simple mushroom fry that will entice your sense. Pepper gives depth and immense flavour to this dish.

You absolutely require few ingredients to prepare this recipe, which remain not the case for most Indian recipes.I made this recently. It was extremely splendid to taste and quick to make. I wanted to share the recipe right away. I have a feeling that if I make recipes with pepper, it’s a hit and people are loving it. May be its true:)

Enjoy it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam.

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

 

My lunch box : ) – My lunchboxes are not that fancy but solves the purpose. 

lunchboxrecipes

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Mushroom Pepper Fry in 25 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mushroom- 300gms
  • • • Capsicum/Bell Pepper – 1, medium sized, finely sliced
  • • • Oil – 2 tbsp
  • • • Whole Red Chilli – 2, broken
  • • • Cumin seeds– 1 tsp
  • • • Onion - 1 cup, 1 finely sliced
  • • Garlic – 5, finely sliced
  • • • Ginger – 2 inch, sliced
  • • • Turmeric powder - 1 Tsp
  • • • • Salt – 2 tsp or as per your taste
  • • • Coriander leaves – 1 tbsp, finely chopped
  • • • Water – 100 ml

    To Roast and grind:
  • • • Pepper - 1 tbsp
  • • • Fennel seeds - 1 tbsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind” in medium to low flame for 45 seconds. Cool them, grind them together and keep it aside.

  2. • In a pan, heat oil in medium flame, when it is heated, add red chillies, cumin seeds and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.

  3. • Now add ginger, garlic and sauté for few seconds.
  4. • Add the mushroom, capsicum, turmeric, pepper fennel blended powder and sauté well for a minute

  5. • Lower the flame from medium a bit but don’t low it too much. It will take around 7-8 minutes for it to cook well. Don’t add water.

  6. • Keep sautéing it every 2 minutes. Add chopped coriander leaves and switch it off.
Notes
If you think the spice is high for you, reduce pepper by half.
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Egg Omelette Kurma

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Disclaimer: This post has been sponsored by Burnbrae Farms. I have been compensated monetarily, however, all opinions are my own, as always

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Vegetable egg omelette cooked in a curry made with flavorful roasted whole spices and coconut. I used Burnbrae Egg Creations Garden Vegetable egg whites to make the omelette which simplifies cooking and makes it even easier!

I have to tell you something! I used the egg white carton from Burnbrae. If you haven’t tried it, you should know that Burnbrae’s Naturegg Simply Egg White products are real, pasteurized egg whites.

Burnbrae cracks and separates the eggs for you – creating a simple and convenient product to help get back on track from the holidays. They separate the egg whites and add vegetables or herbs (depends on the product you buy) to it with the right amount of salt and everything. Basically, you just have to add it to the pan straight and cook like any other omelette. Burnbrae is the brand I use here for eggs in Canada. I always buy their eggs 🙂 so this is not at all new to me! Very convenient and saves a lot of time. Surely a big help for mornings! Although whole eggs are healthy, Naturegg Simply Egg Whites are a lighter meal option after the holidays (fewer calories and fat). You can look for other recipes to use from their egg whites – Burnbrae recipes. They sent a beautiful package 🙂  🙂

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I used Burnbrae’s Garden Vegetable Simply Egg Whites, which was perfect for this recipe. Saved some good time for me. You can very well use the eggs for this recipe and make your omelette to add to the curry.

I like making kurma as it is easy and quick to prepare. We can have it with rice or with Indian bread like naan, paratha or parotta. I have couple of kurma recipes on my blog ready: Lamb/mutton kurma, chicken spicy kurma, Potato Kurma, Paneer baby corn chettinadu kurma

You can have this egg kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

eggkurma

5.0 from 1 reviews
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Egg Omelette Kurma
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3 cups
 
Ingredients
  • To grind:
  • • Coriander seeds – 2 tsp
  • • Cumin seeds – 2 tsp
  • • Fennel seeds – 1 tbsp
  • • Coconut – 3 tbsp, freshly grated
  • • Chilli powder – 1 Tsp
  • • Red chillies – 3, whole
  • • Poppy Seeds – 1 tbsp
  • • Ginger – 2 inch
  • • Garlic pods – 5

    Curry:
  • • Oil – 1.5 tbsp
  • • Red onion – 1 cup
  • • Green chillies – 1, chopped finely
  • • Tomato – ½ cup, chopped finely
  • • Turmeric powder – ½ tsp
  • • Coriander – 2 tbsp, chopped finely
  • • Lemon juice – 1 Tsp
  • • Salt – to taste

  • • Burnbrae Egg Creations Garden Vegetable Egg Whites or
  • • Omelette whites: Using beat 2 eggs with chopped vegetables, salt (1/2 tsp)and pepper (1/2 tsp).
Instructions
  1. Omelette: Take a pan of oil over medium heat and pour the white egg or beaten egg batter. When its golden brown and turn the other side. Remove, place it on a plate and roughly chop (bigger pieces) and set aside.

  2. Masala: Blend all the ingredients under to grind with 2 tbsp of water.

  3. Curry: Take a pan with oil over medium heat, add the onions and green chillies with a bit of salt. Saute well till the onions get transparent for around 2 minutes.



  4. Add the tomatoes with turmeric powder. Saute well for a minute

  5. Add the blended paste and sauté for 5- 6 minutes in medium flame till it oozes out oil.

  6. Add one cup of water, mix well, close the lid and let it boil for 5 minutes. Taste and adjust your salt level accordingly now.

  7. Then add the omelettes to it and let it boil for another 5-6 minutes.
  8. Garnish with freshly chopped coriander leaves, squeeze some lime juice and switch off.
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Spicy South Indian Potato Podimas /urulai kizhangu podimas

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Spicypotato_podimas-4Quick and easy spicy side using partly mashed potatoes. Mom’s recipe !!!

I usually post my recipes a week later or sometimes even later than that. I made this today and surprisingly posting it today. Today morning I woke up early or should say dint sleep at all. I got little cranky and wanted to cook something to make me occupied and also to brighten my day with some comfort homemade food. It’s my mom’s recipe. So around 6 am I wanted to know the recipe, called her because usually, she wakes up before that. When I called her, she was sleeping, still picked my call, asked me why I called so early, I insisted her to sleep but she was happy that I called her so early and she gave me the recipe in that call. That’s unconditional love and pure affection from mom. I actually felt little bad after that. When she calls, sometimes I used to say, I am busy.. I am sleepy. .I am doing that and this..and I will say I will call her later 🙁 . However she always has time for me!!! 😉 Deep inside I know it’s my mom and I take her for granted. Love my mom. I am sure all mom is like that 🙂

I made it with sambar and bitter gourd chips/pavakkai chips. I also made some murukku for Sunday snacks 🙂

Other favourite potato recipes: Spicy baby potato roast, cheese roasted baby potatoes with sour cream, potato kurma

 Spicypotato_podimas-3

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Spicy South Indian Potato Podimas /urulai kizhangu podimas
Author: 
Recipe type: Indian
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Potatoes – 3, medium
  • Oil - 3 tbsp
  • Mustard seeds – ½ tsp
  • Channa dal – 1 tsp
  • Hing – ¼ tsp
  • Turmeric powder - 1 tsp
  • Red onions - ½ cup, finely chopped
  • Green chillies – 2, finely chopped
  • Garlic – 3, finely chopped
  • Ginger – 1 inch, finely chopped
  • Curry leaves - 6
  • Chilli powder – ½ tsp
  • Coriander leaves – 1 tbsp, finely chopped
  • Lemon – 1 tsp to squeeze
  • Salt – to taste

    [to roast and blend]
  • Channa dal – 2 tsp
  • Whole dry Red chillies - 4
  • Coriander seeds – 1 tbsp
Instructions
  1. Cut the potatoes into three and steam the potatoes with 3 cups of water in a pressure cooker with a bit of salt and a tsp of turmeric powder for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes with knife or mash with hands with cubes here and there. Set aside.
  2. Roast the ingredients under “to roast and grind” in medium flame for 5-6 minutes. Blend them into a dry powder by adding no water.
  3. Heat oil in a pan and add the mustard seeds and curry leaves. Let the mustard seeds splutter.
  4. Add the channa dal, hing and wait until turns to light brown.
  5. Add in the ginger, garlic, onions, green chillies with a bit of salt and sauté until the onions are soft and starting to brown.
  6. Add the diced/mashed potatoes with a bit of salt, chilli powder, blended masala and toss well for 5 -7 minutes so that it gets roasted for some potato pieces. Add salt now according to your taste.
  7. Garnish with chopped coriander leaves and squeeze some lemon juice.
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Parangikai paal Kootu/ Yellow Pumpkin milk based curry

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Paalkootu-3One of the authentic south Indian recipes made from pumpkin and milk. It has a mix of sweet and a spicy taste. It’s a great side to roti/Indian breads or some spicy curry (kuzhambu) and rice.

When I first thought of making this recipe, I was sure I want to have it with something spicy.  I was actually skeptical if I would like it, surprisingly I liked it a lot. So, I made this with some vatha kuzhambu. The combo was perfect. You should try this. It is surely one of the recipes from south India that people don’t do much these days.
Paalkootu

These recipes we should keep doing it just not because it is authentic but also healthy. Pumpkin is good for heart health, eye health and immunity. We think that these days we should have salads more and cut down rice. However I believe we should keep eating these healthy recipes and do more exercises. This will help you make your heart and body fit 🙂

Vegan note: You can use the coconut milk instead of milk.

Other favourite south Indian Recipes: Drumstick masala, Spinach garlic curry, Lemon tomato rasam

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Parangikai paal Kootu/ Yellow Pumpkin milk based curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Pumpkin /Parangikai – 450 gms, cubed
  • Milk – 1 cup
  • Rice flour – 2 tsp
  • Sugar – 1.5 tbsp
  • Salt – to taste

    Seasoning:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Red chillies – 2
  • Curry leaves – a sprig
  • Asafoetida/ Hing – a pinch

    Grinding:
  • Coconut – 2 tbsp
  • Green chillies – 2
  • Cumin seeds – 1 tbsp
Instructions
  1. Blend the ingredients under grinding.
  2. Peel the skin, discard the seeds and chop pumpkin into small pieces.
  3. Boil ½ cup water and add the cubed pumpkin with some salt.
  4. Add the blended coconut paste, rice flour, salt to taste, sugar, milk and mix well. Let it boil in medium heat for 5 – 7 mins until the consistency becomes saucy. Switch off.
  5. Heat coconut oil in a small pan, add mustard seeds, when it splutters, add urad dal, red chillies, curry leaves and hing. When the dal turns golden brown, remove from heat, add the seasoning to the curry and mix well.
Notes
You can use coconut milk instead of milk if you want it to be vegan.
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Baked Spicy Potato Peas Samosa

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Crispy on the outside and filled with spicy little potatoes and peas, baked on a mug.!

You can also bake in a big corning ware.They are the quintessential Indian tea-time snack. Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas but never got a chance to make it for them. You can just use the samosa with potato filling or with something else like chicken, lamb, cheese or mushroom. But I am using both potato and peas filling. You can ditch this and use chicken potato filling or potato cheese filling and so on.

Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make . I should accept the fact that they are time consuming if fried but baking it makes it health and takes less time to stand in the kitchen before oil.You can make the dough yourself using wheat flour/all-purpose flour or use the samosa pastry.

I got this idea of baking in meal mugs when I received these corningware meal mugs. These are not the usual ordinary mugs. They are supersized at 20 ounces. They are made of a durable stoneware material, the meal mugs are dishwasher, refrigerator, freezer, microwave and preheated oven safe (meaning, do not put it in when the oven is cold, only once it’s been pre-heated for even cooking; this also prevents damage if it heats up unevenly). I have never seen a mug that can be kept in oven. So these are perfect one meal mugs. You can make a lot of things in this one meal mug like just biryani or pasta or any meal just for one. You can purchase your own Meal Mugs in Canada at your local Walmart, Loblaws, Home Outfitters, or London Drugs. Or, you can buy them online at Amazon or World Kitchen. The patented vented lids are BPA-free, microwave and top-rack dishwasher safe (please, don’t put the lids in the oven though).

My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka.

samosabaked

5.0 from 1 reviews
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Baked Spicy Potato Peas Samosa
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Potatoes - 3 big
  • • Peas - 15 - Boiled
  • • Oil - 2 tsp
  • • Jeera - 1 tsp
  • • Onion - 1, chopped finely
  • • Green chilli - 2, chopped finely
  • • Red chilli - 1, broken
  • • Hing - a pinch
  • • Turmeric powder - 1 tsp
  • • Red chilli powder - 1 tsp
  • • Fennel seeds - 1 tsp
  • • Coriander seeds - 1 tsp
  • • Amchur powder/ chaat masala - ½ tsp (optional)
  • • Coriander leaves - 2 tbsp, finely chopped
  • • Spring roll pastry sheet - 3 or
  • • Maida/ all-purpose flour - 2 tbsp & ajwain seeds - 1 tsp and salt for taste
  • • Salt - 1 1 /2 tbsp
Instructions
  1. Pre steps:
  2. Keep pastry sheet at room temperature for 20 mins before preparing the samosa. or make the dough by mixing the all purpose flour, ajwain seeds ,sat and knead well with water. Keep aside for twenty minutes.

  3. Boil the little potatoes for 15 minutes, mash and keep aside.

  4. Boil the peas for 5-7 minutes and keep aside
  5. Crush the fennel seeds and corainder seeds coarsely and keep aside.
  6. Mix maids with water to make it a paste and keep aside.

    Steps:Potato masala:
  7. Heat a pan with oil and temper with jeera, broken red chilli and hing. Now add the chopped onions and green chilli and sauté till golden brown.

  8. Now throw the boiled mashed potatoes, peas, turmeric powder, red chilli powder, crushed fennel and coriander seeds powder and amchur powder with salt and sprinkle a tbsp of water.
  9. Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside.



    Samosas:
  10. Preheat the oven to 350. Grease the mug.
  11. Place the samosa sheet in the mug like we keep a pie sheet. Cover the inside of the mug with the dough. Fill the inside with samosa filling and and cover again with the dough like forming a cone.

  12. Place the mug inside oven without the lid and bake for 30 mins till the outer layer is crispy. Take it from oven and serve it.
Notes
If you do not have spring roll pastry sheets, you can do the same with all-purpose flour, Make stiff dough with 1 cup all-purpose flour, a tbsp of oil, salt and water, keep aside for 30 minutes, knead and make equal sized balls. Roll as thin as possible and cut into square. Use more oil to roll it easily.
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Disclaimer: Corningware sponsored this post, I was given this beautiful four-piece set of Corningware baking mugs to try and I’ve been compensated monetarily for this recipe. However, all opinions are my own as always.

Chicken Drumstick Masala

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ChickenDrumstickMAsalaSpice coated chicken cooked and slow roasted in the hot pan scraping up the juices.

This is one of the easy and delicious ways of preparing chicken in Indian style. It is very simple and straight forward. This recipe is very easy to make, it took me 40 minutes totally with chopping. It taste great with rice,biryani, roti, paratha or even with dosa, idli.

I made this for my friend Kripa for her birthday two weeks back with lamb Biryani and mixed vegetable garlic raita. She liked it a lot 🙂 Cooking gives happiness when you prepare it for someone. Birthdays are always special to me 🙂 that is a kid typing from inside. 😉 I usually prefer to cook with drumsticks than chicken breast. I feel sometimes if the chicken breast is not good, it gets rubbery. Even though I am a vegetarian, I do have my own craving to cook chicken or lamb for my close one. It totally makes me happy.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that.  We have thousands of recipes to try in every cuisine.   Few comfort foods are the ones I try always. But these days, I am trying to even change that.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles, Home style spicy chicken roast, butter chicken roast

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4.8 from 6 reviews
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Chicken Drumstick Masala
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Chicken Drumsticks - 6
  • • Oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Cumin seeds/ Jeera – 1 tsp
  • • Coconut – 2 tbsp, grated or desiccated coconut
  • • Onions – 2, medium, sliced finely
  • • Tomatoes – 1, medium, chopped finely
  • • Green Chillies – 2, sliced
  • • Garlic – 5, chopped finely
  • • Ginger – 1 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Coriander powder – 1tbsp
  • • Fennel powder – 1 tsp ( I crushed some fennel seeds and added)
  • • Chilli powder – 1 tbsp
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and oil in medium flame, cumin seeds and when their color changes, add cumin seed. When it turns brown, add onions, garlic, ginger, green chillies and curry leaves.
  2. After the onion is sautéed, add tomato, turmeric powder, keep stirring and make sure it sautéed well for a minute.
  3. Add the chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder and sauté well till it oozes out oil.
  4. Add the coconut and sauté well.
  5. Add the chicken and mix well.
  6. Close it with the lid , keep it in medium to low flame and add 2 tbsp of water. Let the chicken cook from the water that chicken oozes out.
  7. Once it is almost 90% done till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.
  8. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
If you find the spice level to be high, reduce the chilli powder to half.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

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Home Style Spicy Chicken Dry Roast

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SpicyDryChickenRoast-15Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom.

This is the most indulgent, easy and delicious way of preparing chicken in Indian style. The ingredient is very simple and pretty straight-forward. I used just garlic, ginger, curry leaves and onions for this recipe. But 😉 hopefully you should miss these ones. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.



When you wanted to make a dry side dish with chicken, you might be guilty to make chicken 65 always which is fried. So, this one taste like it is been fried but it is not. I have another recipe Butter chicken roast which is similar but uses ghee and coconut in it. It tastes like butter coated chicken. I made this with a lot of recipes on a weekday so you could have guessed how easy it is to make. I would say it is the easiest recipe of all my chicken recipes yet tasty. It taste great with Biryani like lamb biryani or egg biryani, with plain rice and tomato rasam or  sambar.

My other chicken recipes: chicken 65, Spicy chicken roast,pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

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Home Style Spicy Chicken Dry Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • • Chicken – 400 grams, bite sized pieces, cleaned and washed
  • • Cardamom – 2 , Cinnamon – ½ inch stick, cloves - 2
  • • Curry leaves – 1 spring
  • • Dried Red chilli - 1
  • • Cumin seeds/ Jeera – 1 tsp
  • • Small Shallots – 10, chopped finely or medium sized onions – 2, sliced thinly
  • • Green Chillies – 2
  • • Garlic – 3, chopped finely
  • • Ginger – 2 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Sambar powder – 1 tbsp or (Chilli powder – 1 tsp and Coriander powder – 2 tsp)
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and add oil in medium flame, add dried red chilli, cardamom, cinnamon, cloves, cumin seeds and when their color changes, add garlic, ginger, shallots, green chillies and curry leaves.

  2. After the onion is sautéed well, add the chicken with turmeric powder, sambar powder (or chilli powder, coriander powder and salt. Sauté well for 2 mins, and add 2 tbsp of water.
  3. Close it with the lid and do not add more water. Let the chicken cook from the water that chicken oozes out.

  4. Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry, browned scrapping up the juices from the pan and roasted. Keep the vessel open and not close it with lid now.

  5. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add a lot of water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
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It taste perfect with rasam, sambar or restaurant style lamb biryani.

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Lamb Spinach Curry/ Saag Gosht

by 4 Comments

LAmbSpinach Curry-12Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.

I made this long back and never got some time to post it, thought would post it this week. I made this for my friends who gave a visit to my place. It is a classic lamb spinach curry. One of my friends before few months asked me to try the combination of lamb and spinach as she heard that it is one of the ultimate combo. I tried it and I totally agree, the whole house was full of beautiful aroma and that spinach gave the lamb a perfect taste. And there is no cream, milk or anything to this. It is just so simple to make that you would make this even on a weekday and you can make your week more happening! 🙂

Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton. When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, ghee rice, rasam/sambar, or roti,naan, paratha, parotta.

I make different styles of lamb each time and I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on preparing the same one.  We have thousands of recipes to try in every cuisine.    I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful. The authentic method of preparing this recipe is by pureeing spinach, but I liked to make it this way.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

Other favorite Lamb/Mutton Recipes:  Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry, Spicy Honey Garlic Rack of lamb, Mutton sukka, Ambur Mutton Biryani.

Other favorite spinach recipes: Palak paneer/ spinach paneer curry, Spinach peach balsamic salad, saag aloo capsicum/ spinach potato pepper curry, spinach garlic curry, spinach with lentils/keerai moolaigootal, Pasta baked in spinach creamy rose sauce.

LAmbSpinach Curry-11

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Lamb Spinach Curry/ Saag Gosht
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Lamb – 500g, cleaned and cut into small pieces ( I used shoulder)
  • Oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds/ Jeera – 1 tsp
  • Red Chilli – 2, broken
  • Curry leaves – 1 sprig
  • Onions & shallots (mixed)– 2 cups, chopped finely
  • Tomatoes – 1 cup, chopped finely
  • Green chillies – 2, chopped finely
  • Garlic – 6, chopped finely
  • Ginger – 1 inch, chopped finely
  • Turmeric powder – 2 tsp
  • Chilli powder – 1 ½ tbsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Spinach – 2 cups, chopped ( can add pureed spinach too)
  • Sugar – a pinch
  • Lime juice – 2 tsp
  • Coriander leaves – to garnish
  • Salt – to taste
Instructions
  1. In a cooker, add the lamb, 1 tsp of turmeric powder,little salt and water just to cover the lamb and not more. Close the pressure cooker, keep it in medium flame for 5-6 whistles till lamb is cooked well. Switch off and keep it aside. You can just cook the lamb with some more water in medium-low flame covered for 35-40 minutes if you don’t have pressure cooker.
  2. In a pan, heat oil and add mustard seeds. When it crackles, add cumin seeds and red chillies, curry leaves, when it changes color, add the onions, green chillies garlic, ginger ,little salt and sauté till golden brown.

  3. Now add the tomatoes, 1 tsp of turmeric powder and fry till it is mushy.
  4. Add the chilli powder, coriander powder and cumin powder. Saute them till they ooze out some oil on sides. Then add the spinach, lime juice, sugar and mix well for few seconds. (lime juice helps in absorption of iron from spinach).

  5. Add the cooked lamb with ¾ cup of water (use the broth from the cooked lamb). Mix well and let all the mixture get cooked together till they leave some oil on top and let the water evaporate. Do not cover it (Spinach will lose its color). Check salt at this stage and add it if needed.

  6. Finally garnish with coriander leaves and serve with hot rice.
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 LAmbSpinach Curry-9

Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal

by 2 Comments

kothvaranga-20

Steamed cluster beans is seasoned with mustard seeds, split black gram and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Perfect Vegan healthy dry curry recipe using cluster beans! n Tamil Nadu in South India, it is known as “Kothavarangai” and usually used in everyday cooking for “sambhar” or “kootu”. It is mostly handled like green beans and generally cooked to retain the crisp flavor. I usually make kothavrangai kootu, sambhar, usili and this time I made dry curry and tasted perfect! Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies. I am not a great fan of cluster beans, I used to feel it is bitter. But my boyfriend loves this veggie and I used to get this from store for him most times. And that way I started to like this veggies. It is so healthy. I have started to eat lots of veggies only because of my boyfriend I should say 😉

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When I prepare cluster beans, aviyal and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice to it and enjoy as beans rice. You can very well combine with carrots, peas and make it as carrot cluster beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like cluster beans, carrot and peas and make a stir fry using everything. Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai, bottle gourd, beetroot, okra,potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,and so on.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.

Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes.

kothvranga-13

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Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mustard seeds – ½ tsp.
  • • • Urad dal/split black gram – 1 tsp
  • • • Asafetida – ¼ tsp
  • • Onion – ½ cup, chopped (1 small)
  • • • Green chilli – 1, chopped
  • • • Curry leaves – 1 spring
  • • •cluster Beans – 2 cups, chopped, around 1 inch
  • • • Turmeric powder – ¼ tsp
  • • • Sambhar powder – ½ tbsp
  • • • Salt – to taste
  • • • Red chillies -2 , broken
  • • • Fresh coconut – 1 tbsp
  • • • Oil - ½ tbsp
  • • • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped cluster beans, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies like carrot to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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It tastes best with rice and rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.

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