Palak(spinach) Curry

Palak(spinach) Curry

Ingredients:

1. 500-600 gm chopped spinach 
2. 1 medium size potato (cut into 1/2" cube pieces)
3. 200 gm pumpkin(cut into 1/2" cube pieces)
4. 1 medium size brinjal (cut into 1/2" cube pieces)
5. 1 tsp fennel seeds
6. 1 tsp fenugreek seeds
7. 1 tsp black cumin seeds
8. 1 tsp mustard seeds
9. 2-3 green chilies 
10. 1 tbsp turmeric powder
11. 1 tsp sugar
12. 3-4 tbsp oil
13. Salt to taste

Preparation:

• Wash all vegetables properly and drain excess water.
• Take a cooking vessel and heat oil.
• Add  fennel seeds,fenugreek seeds,black cumin seeds, mustard seeds.
• Fry it for few seconds.
• Add potatoes, pumpkin and brinjal.
• Add salt and turmeric powder.
• Mix well and cook for 2-3 minutes.
• Add spinach and green chilies.
• Stir well and cover the vessel.
• Cook in medium heat until potatoes are tender.
• When water becomes dry then add sugar.
• Mix it and remove the vessel from heat .     

        Serve hot with rice and roti.

 Tips------

            Before cooking boil the spinach leaves for 30 seconds and drain excess water.

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Rice Kheer

Rice Kheer

Ingredients:

1. 1/2 (half) cup medium grained soak rice (basmati)
2. 2 ltr milk
3. 1 cup sugar crumbs
4. 1 tbsp ghee/ butter
5. 8-10 cashew nuts
6. 10-12 raisins
7. 2 bay leaf
8. 5-6 green cardamom crushed

Preparation:

• Soak the rice for half an hour and drain the excess water.
• Add ghee into the rice.
• Mix well and keep aside.
• Now take a large bottomed vessel and pour milk.
• Put the vessel on medium heat.
• Add bay leaf and let it come to boil.
• Stir carefully and not to let the milk burn.
• Add rice and stir well.
• Reduce the heat to low.
• Stir constantly so that rice not stick to bottom.
• When the rice has cooked soft and milk has reduce then add sugar.
• Keep stirring.
• Cook until the milk has reduce half.
• Add few cashew nuts and raisins.
•  Remove the vessel from heat.
•  This total process takes 25-30 minutes.
• Garnish with cashew nuts and raisins.

         Serve when cool

Tips-----

             Rice has cooked soft, not mushy so take care. Do not over cook. 

             Use non stick cooking vessel.

  

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Masala Chicken

Masala Chicken

Ingredients:

1. 500 gm chicken (cut into large pieces)
2. 2 tbsp curd
3. 1 tbsp turmeric powder
4. 1 tbsp kashmiri chilli powder
5. 1 tbsp red chilli powder
6. 1 tbsp black pepper powder
7. 1 tbsp cashew nut paste
8. 2 tbsp ginger paste
9. 2 tbsp garlic paste
10. 1/2 cup milk
11. 2 large chopped onion
12. 1chopped tomato
13. 1-2 cinnamon stick crushed
14. 3-4 green cardamom crushed
15. 2-3 clove crushed
16. 4 tbsp oil
17. 1 tbsp coriander leaves
18. Salt to taste

Preparation:

• Wash the chicken pieces properly by lukewarm water.
• Add salt, red chilli powder,turmeric powder,black pepper powder and curd.
• Mix all well and leave it for marination half an hour.
• Take another bowl and make a paste with milk and cashew nut paste and keep aside.
• Take a covered  bottomed vessel and heat oil.
• Add onions and fry until light brown.
• Next add tomatoes and cook it for 2-3 minutes.
• Add ginger-garlic paste and stir well.
• After that add marinated chicken and kashmiri chilli powder.
• Spread crushed cinnamon, clove and cardamom.
• Mix well and cook it for 5 minutes in low heat.
• Add milk-cashew paste. 
• Stir and covered the vessel.
• When chicken pieces are soft and oils floating remove it from heat.
• Garnish with coriander leaves.

           Serve hot with paratha, roti and hot rice.

Tips-----

          If necessary use 1-2 cups warm water to boil chicken. 

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Dry Fish Masala

Dry Fish Masala

Ingredients:

1. 200 gm any dried fish
2. 1 large chopped onion
3. 1 tbsp turmeric powder
4. 1 tbsp red chilli powder
5. 2-3 green chilli
6. 1 tbsp lemon juice
7. 3-4 tbsp mustard oil / white oil
8. 5-6 curry leaves
9. 2 tbsp garlic paste
10. 1 tbsp ginger paste
11. Salt to taste

Preparation:

• Take dry fishes into a bowl and soak them in lukewarm water for 15-20 minutes.
• There after add chilli powder , turmeric powder,salt and lemon juice into it.
• Mix them well.
• Take a frying pan and heat oil.
• Fry the both side of fish until light brown.
• After frying remove it and keep aside.
• Add onion and curry leaves in the remaining oil.
• Add green chilli ,garlic paste and ginger paste.
•  Saute it for 2-4 minutes.
• Add 1 tbsp lemon juice and mix well.
• Remove the pan from heat.
• Add fried fishes and cover it for 2-3 minutes.
• Garnish with sliced lemon.

         Serve hot with plain rice.

Tips-------

              Clean fishes properly to remove dirt and excess salt.

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