Green chicken curry
I really feel the name of this chicken curry could be little better, as it does no justice to the simplicity and taste of this curry.
The recipe ingredients are very simple yet the outcome is very rich. The chicken is marinated with all spices and then slow cooked with yoghurt and fresh herbs.
If your serving this chicken curry to guests it’s always better to prepare a day before as it taste better the next day
- 1 Whole chicken curry cut
- 2 Cups Yoghurt
- 6-8 Green chilly paste Adjust as per your spice intake
- 2 Tsp Ginger garlic paste
- 1/2 Tsp Zeera powder
- 1/2 Tsp Turmeric
- Garam masala - 1/2 tsp shahzeera, cruised cardomom 4-5, bay leaves 2-3
- 1 Tsp Garam masala
- 1 Cup Fresh coriander leaves
- 1 Cup Fresh mint leaves
- Salt As needed
- 3 Medium Crispy fried onion(reserve oil after frying as it will be used in curry)
- 1 Cup Frying onions and for curry
Marinate the chicken with ginger garlic paste, turmeric, zeera powder, whole garam masala, salt and keep for 1 hours as shown in pic
Next, add green chilly paste, youghurt and fresh leaves, oil(in which the onions are fried) cook on high flame for 5 minutes and then let it simmer for on low heat for 30 mins. Cover the curry and do not add any water. Occasionally stir with very light hands.
After 30 minutes, the oil separates, at this point add fried onions and simmer.
If you wish you can add little lemon just before serving.
Mirchi Ka Salan
The best side dish for Dum biryani other than raita is this extremely flavorful curry. This curry have rich textures with grounded paste of roasted peanuts, sesame seeds and desiccated coconut. The grounded paste is then slowly cooked with tamarind and fresh green herbs along with chilly peppers. Imagine the flavors 🙂
I have made the recipe simple by combining many steps into few simple steps. I call it 'Dump and cook' method (probably a method invented by me and this is what I do almost every time).
Not only does this curry goes well with biryani, it also tastes best with any flat bread, khuboos or even white rice.
You can also replace the chilly peppers with brinjals/eggplants/aubergine.
- 1/2 Cup of all three ingredients Peanuts, Sesame seeds, Dessicated dried coconut
- 15-20 Large Chilly peppers Washed, dried and make a small slit on each pepper
- 2 cup oil
- 1 Cup Fresh Corainder Leaves
- 1 Cup Fresh Mint leaves
- 8-10 Green Chilly
- 3 tbsp Tamarind (size of big lemon) De-seeded ,cleanedand soaked in little water
- Salt as need
- 2 tbsp Corainder Seeds
- 1 tbsp Cumin seeds
- 2 Bojwar ka phool
- For tempering / Bagaar tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds), 1/2 cup curry leaves
Dry raost Peanuts, Sesame seeds, Dessicated dried coconut and set aside
Then Dry raost Corainder Seeds, Cumin seeds, Bojwar ka phool and set aside
In mixer add all the dry roasted ingredients along with Fresh Mint leaves, Coriander Leaves, tamarind, green chillies, salt and make a fine paste using very little water.
(You need to add the tamarind itself, not just the pulp, increase the quantity of tamarind if you wish to make it little extra sour)
Heat oil and fry the chilly peppers until slightly brown, please take care as it might splutter. Remove the chilly pepper and set aside
In the same oil, add 1 tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds) and half of curry leaves, once they splutter, just dump the grounded paste and fry for 10 minutes. Add 1/2 glass water(yo can also use tamarind soaked water here) and allow it to cook for 30 minutes on low flame.
Keep stirring every 5 minutes to make sure the curryis not sticking at the bottom.
Once the oil is released the water has evaporated, add the fried peppers/Mirchis and cooked on low for ten minutes. Adjust the consistency as desired.
The very delicious and the most favourite biryani partner is ready.
Make sure, your not adding any red chilly to this curry as it might loose its color.
Always, prepare this curry one day before serving, as this curry tends to taste better as it gets aged.
You can easily reserve this curry upto one week.
Every year, with start of this pious month, I try my best to reduce guilty indulgences, but for some reason, I can not completely avoid the fried or unhealthy food for the futoor time.
However I always make sure there is at least one healthy soup on my iftar table, the soup recipe I'm sharing with this post is very nostalgic for both me and my husband. After our wedding we stayed in Chennai for almost 8 months. During the month of Ramadan, in every mosque a very fulfilling Aash/ganji/kanji is served for iftar, its a very mildly spiced rice and lentils soup with vegetables, sometimes with chicken.
The recipe i'm sharing is primarily an adaptation of same ganji but with slight difference in texture and spice level.
- 2 tbsp Yellow moong dal
- 4 tbsp Rice
- 250 grams Chicken with bones cut into small pieces
- 3 Green Chillies
- 1 Medium finely chopped onion
- Masala powders - 1/4 tsp turmeric, 1/2 tsp zeera powder, 1/2 tsp coriander powder, 2 generous pinch of garam masala powder
- whole spices 1/2 inch cinnamon, 4 cloves, 3 cardamoms, 5-6 kebab cheeni, 2 bay leaves
- 3 Tbsp Olive oil or any oil
- 1/2 Tsp Ginger garlic paste
- Fresh coriander and mint leaves
Grind rice and moong dal coarsely, wash and set aside
In pressure cooker add 3 tbsp oil, crackle the whole spices
Add thincly sliced onion and sauté until Golden Brown
Add ginger garlic paste and cook until raw smell is released out, then add the spices and cook for 3 -4 minutes.
Once the spices are cooked, add chicken and saute 2 minutes, followed by the rice and moong dal powder
Saute for 2-3 minutes, add half of fresh coriander and mint leaves at this point
Add around 1 and 1/2 glass of boiling water and pressure cook for two whistles
Release pressure, adjust salt, add fresh mint and coriander leaves, generous pinch of garam masala and black pepper and cook on low flame for 2 minutes
Serve with lemon wedges and fried onion
You can also add vegetables like carrot/beans/broccoli.
Kheema Pasta / Minced Meat Pasta
A super simple and delicious option for dinner time which is definitely kids-approved. This also makes a perfect recipe for times when your completely drained and short on time.
- 1 packet whole wheat drum pasta 500 gms
- 250 grams Minced Meat Beef/Lamb
- 2 Large Onions Finely Chopped
- 1 Large Tomato Finely Chopped
- 1 tbsp Garlic
- 1 tbsp Ginger Finely Chopped
- 1 tbsp Tomato paste
- 3-4 Green Chillies
- 1/2 Cup Corainder laves
- 1 Piece Maggi cube
- 4 tspn Oil
- Salt as per taste
- Black pepper 1/4 spoon
- 1/2 Lemon Juice
Boil the pasta/Macroni with 1 tspn olive oil, salt and set aside
In large pot, saute chopped ginger, garlic in oil until light brown
Then add green chilly, onions saute for 4-5 minutes until the onion turns lightly brown
Now the important step, add minced meat and fry nicely for 7-8 minutes, make sure your frying the minced meat nicely until the oil separates.
Now add capsicum, tomato pieces and cook for 5 minutes until soft. You can also use other vegetable like beans and carrot.
Lastly add the bolied pasta, salt, black pepper, give a nice mix and end it of ny adding the fresh coriander leaves and add half lemon Juice
If you don't want to use the Maggie stock cube, you can use add 1/4 tsp coriander spoon and 1/4 roasted cumin powder, but make sure your cooking these two masalas properly before adding the vegetables.
Another note, just before turning off the flame, add2-3 tablespoon of water. This way the pasta doesn't dry out.
Pyaaz ki pakodi
- 1 Cup Gram flour/Besan
- 1/2 Cup Rice flour
- 1/2 Tsp Red chilly powder
- 1/4 Tsp Roasted cumin powder
- 1 Tbsp Finely chopped ginger
- 2 Tbspn Finely chopped curry leaves
- 1/2 Tsp Fennel seeds/saunf
- 1/4 Tsp Chat masala
- Salt as per intake
- 2 pinch Hing
- 1 and 1/2 Thinly sliced onions
- Oil for deep frying
- 3-4 Finely chopped green chilly
Add salt to the sliced onions and set aside so the onion release the water
Mix th dry ingredients - besan, rice flour, ginger, curry leaves, red chilly, hing, zeera powder, chopped green chilly, fennel seeds
Gently mix the dry ingredient with the onions, make sure your mix with you hands for 5-6 mins and incorporate the onions fully with the flours.
Now add around 4 tbspn of hot oil(important) and start mixing again, you can add warm water to bind properly if needed. Make sure your not using more than 2 tbspn of water.
The batter has to be crumbly.
Start frying in batches on medium heat, make sure you keep shredding the batter with finger while putting in oil. This ensures you’r not making huge lumps of pakodi like the normal fritters or bhajji. Use a kitchen towel to drain off excess oil.
Are the end, sprinkle few fried curry leaves and chat masala on the top just before serving! Enjoy with tea/coffee.
You can also enjoy this with rice as a replacement for paapad!
Shahi Egg Masala
Being a working women, finding a balance between work life and personal life is always challenging!!! Back from work, another day starts for me, kids, house chores and biggest task being the dinner prep!
We always prefer a chapati/phulkas for dinner, and making a different curry each day to make the boring phulkas interesting is another mountain to be climbed. Well you can’t prepare meats daily, eggs are life saviours!
I found this prefect recipe of egg masala after trying hands on many recipes.
Follow the recipe exactly, I’m sure you will definitely include this in your regular menu. And this recipe is so versatile,you can replace egg with white beans, rajma or paneer.
The recipe is typically a North Indian style curry with a creamy thick gravy, served with salad on side will make your dinner most appetising!
- 3 Large Onions
- 2 Large Tomatoes
- 10-15 Cashew nuts
- 5-6 Green chillies
- 1/2 Cup Fresh coriander bunch
- 1 Tsp Kasturi methi
- 6 Hard boiled egg
- 1/2 Cup Milk
- 1 Tbsp Fresh cream
Spices - 1 tsp ginger garlic paste, 1 tbsp corainder powder, 1/2 tsp roasted cumin powder, 1 tspn kashmiri red chilly powder, 1/4 tsp turmeric powder, 1/4 teaspoon garam masala powder, 1/4 tsp chat masala, salt as per intake
- 3 Tbspn Oil
Step - 1 ::
Takenone tbspn oil in a pan and add Roughly chopped 2 large onions, tomaotoes and cashew nuts cook until they soften. Once they are soften, make a fine paste . Keep aside.
Step 2 ::
In another pan take 2 tbspn oil, add one large finely chopped onion, sauté until transculent, add gg paste, green chillies and sauté until raw smell goes off. Add all spices - turmeric, red chilly, coriander, cumin powder and cook on low flame. Add little water if needed to cook the spices. Add the paste prepared in step 1 along with half cup milk and cook for 5-6 minutes on high flame. Add water to adjust the consistancy.
At the end, add salt, garam masala, fresh coriander leaves, Kasturi methi, chat masala, fresh cream, boiled eggs and turn of the stove.
Serve with phulka or paratha!
Kidney beans in yummy and simple gravy with cream!
Recipe as follows
1. 1 cup kidney beans soaked overnight
2. 2 Large onions finely chopped
3. 2 large tomatoes finely chopped or pureed
4. 2 tbsp. tomato paste
5. 4 green chillies slit
6. Fresh coriander leaves to garnish
7. Whole garam masala spices – 4 cardamom, 2 one inch cinnamon stick, 2 bay leaves, 3 cloves
8. 1 tsp. ginger paste
9. 1 tsp. garlic paste
10. 2 tsp. coriander powder
11. 1 tsp. garam masala powder
12. ½ tsp. cumin powder
13. ½ tsp. red chilly powder
14. 1 tsp. kasturi methi
15. ½ cup cooking cream
1. Boil the kidney beans and set aside [it took 3 whistles for me, do not overcook the beans it should be nice if it’s bity. Preserve the water of the cooked beans, this might be used to adjust the gravy consistency later]
2. Take a pan and add oil to it.
3. Add the whole garam masala. Allow to cook for a minute. Do not burn the spices.
4. Now add the onions and nicely sauté them till golden brown.
5. Add ginger garlic paste in the onions and cook well until the raw smell goes.
6. Now add the chopped/pureed tomatoes and remaining spices and sauté nicely until the oil is released. Keep sauting till the onions and tomatoes forms a nice gravy, you can use water to prevent the spices from burning at this point. You can also grind if you want.
7. Now add the cooked kidney beans and cook for some time. Add salt and adjust the gravy consistency. Cook for 2-3 minutes.
8. Now add the dry kasturi leaves and fresh coriander leaves.
9. Lastly add the cooking cream and cook for 2 minutes.
10. Adjust the spices.
Serve hot with boiled rice or roti!
Enjoy and happy cooking.