Raita - yoghurt based sauce

Raita is a yoghurt based sauce which is great accompaniment to biriyanis, pulavs, aloo parathas, basically anything  that is spicy.
The sauce can be made with a number of different ingredients. Here I am using onions and carrots but you can also use any other vegetables like cucumber, beet, jalapeños etc. 


The recipe serves 4 people. 
Time Required : 10 minutes 

Ingredients: 
Yoghurt - 300 gm
Water - 1 Tbsp
Salt - to taste

Chat masala (optional)- 1/4 teaspoon

Onions - half a medium sized

Carrots - half a medium sized 


Step 1: Whip the curd to a smooth paste. Add the water and mix well.

Step 2: Add the salt and the chat masala powder. Mix well.
Step 3: Shred the carrot and slice the onion thinly.

Step 4: Add these to the curd. Mix well. 

Step 5: Enjoy you  "Raita" with vegetable pulao or biriyani. 

Note: You can find "chat masala" in any Indian grocery store. This masala can also be used as a condiment for salads.

Chicken 65

A typical south Indian dish. Can be served both as an  appetizer
and main course.

The following recipe serves 2 people.                              

Preparation time : 10 minutes

Cooking time : 25 minutes

Ingredients:
Preparing the chicken

Chicken - 450 gms
Yogurt - 1 tbsp
Cornstarch - 2 tsp

Ginger garlic paste -  2 tsp

Egg - 1
Black pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Chili  powder - to taste
Green chilies - 2 chopped
Chicken 65 masala powder - 2 tsp (optional)
Salt to taste

Preparing the gravy 
Curry leaves - 2 springs
Chopped ginger - 1 tsp
Chopped garlic -  2tsp
Chopped chili - to taste
Cumin seeds - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp

Chinese hot chili sauce - 2 tsp
Ginger- garlic paste- 2 tsp
Oil - To fry
Salt to taste

Preparing the chicken
Step 1: Cut the chicken into bite size pieces.

Step 2: We need these ingredients : yogurt, ginger garlic paste, turmeric powder, chili powder, corn starch, pepper powder, egg and chopped green chilies. 

Mix all the ingredients except the egg in a bowl. Add salt to taste.

Step 3: (Optional)  Add 2 teaspoons of store bought Chicken 65 masala (spice).

Step 4: Add chicken to the mixture. Coat every piece well with the mixture. Then add the egg. Mix well and keep aside for 30-40 minutes.

Step 5:  Heat oil in a pan on medium heat. Fry the coated chicken pieces.

Step 6:  Keep the fried chickens aside. Now we will make the gravy.

Preparing the gravy 

Step 7: Heat some oil in a pan. The oil used for frying the chicken pieces can be used too.

Step 8: Put in the cumin seeds and let them splutter. Then put in chopped ginger, garlic and chilies.

Step 9: Now we need these spices: curry leaves, ginger garlic paste, coriander powder, cumin powder and chili sauce.

Add the ginger garlic paste. Fry for 30 seconds. Then add the curry leaves and let them splutter. Add coriander and cumin powder and the chili sauce. Fry for a minute.

Step 10: Add the red color. Add salt to taste. 

Step 11: Add the fried chicken. Fry for a couple of minutes. 

Step 12: Enjoy your "Chicken 65". 

Palak paneer

A simple dish with cottage cheese and spinach. For people who don't like cheese, tofu can be used too.

The following recipe serves 2 people.                               
Preparation time : 8-10 minutes

Cooking time : 25 minutes

Ingredients:

Spinach - 450 gms
Cottage cheese/paneer : 150 gms

Onions - 2 medium sized

Ginger paste -  1 tsp

Garlic paste -   1 tsp

Green cardamoms - 4
Cloves - 2
Bay leaf - 1
Cinnamon - 2 inch stick
Turmeric powder - 1/4 tsp
Chili powder - to taste
Nutmeg powder - 1/4 tsp (optional)
Methi (Fenugreek seeds)- 1/4 teaspoon (optional)
Garam masala - 1/2 tsp
Cumin powder -  1 tsp
Coriander powder - 2 tsp
Cumin seeds - 1 tsp

Oil - 1 1/2 tbsp
Salt to taste

Step 1: Preparing the spinach

Spinach leaves : Add spinach leaves in boiling water for 2-3 minute. Then take it out and and grind it into a fine paste.

or like me, you can use Store bought spinach bricks. Bring the spinach to room temperature.

Grind it to a fine paste.

Step 2: Add oil in a pan on medium heat. Add cinnamon, cardamoms, bay leaf and cloves.

Add the cumin seeds and let them splutter.

Step 3: Chop the onions thinly. Add the chopped onions to the pan. Add some salt. Cook till the onions go translucent. This will take about 2-3 minutes.

Step 4: Add the ginger garlic paste. Cook for a minute.

Step 5: Add cumin, coriander powder, chili powder, turmeric powder, nutmeg powder, garam masala and methi seeds. Add the green chilies.

Add the yogurt. Mix well.

Keep cooking till the oil separates from the mixture or the 'masala'

Step 6:  Now grind the masala into a  smooth paste. Put it back in the pan on medium heat. Cook for 2-3 minutes.

Step 7: Now, add the spinach.

Step 8: Bring it to one boil. Then reduce the heat and cook for 3-4 further minutes or till you see fine droplets of oil appearing on the spinach.At this point the mixture is cooked. Add salt to taste.

Step 9: Put in the cheese cubes and reduce the heat to low. Cook for a further 4-5 minutes.

Step 10: Enjoy your "Palak paneer."

Tip: Spinach always tastes better with nutmeg powder, in Indian cuisine. 

Naan and Chicken Korma

I had a birthday in my home last week. Whats a better way to celebrate than to make some delicious Indian meal. So heres a picture of Chicken Korma and Naan bread from the birthday dinner. 
I am badly pressed for time these days with a few  urgent things at hand. So I am  just posting the picture for now; will detail the recipe soon. 

Shimla mirch masala - Bell pepper curry

Shimla mirch masala - South Indian style.
This is an easy one. Takes little time and very few ingredients    
to make.

The following recipe serves 2 people.                               
Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients: 
Bell peppers(Capsicum) - 3
Onion -1 medium sized
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 10-12 leaves
Shredded coconut - 1 Tbsp
Coriander powder - 3 Tsp
Dried red chilies - 2
Turmeric - 1/2 tsp
Salt - to taste
Ginger powder - 1.5 tsp
Garlic powder - 1 tsp

Step 1: Chop the bell peppers into bite size pieces. I have used 3 medium sized bell peppers of different colors. You can use only the green ones or any color you like.

Step 2: Chop the onions finely.

Step 3: We need the following spices.

Step 4: Take 1/2 tbsp oil in a pan on medium heat. Add a few cumin seeds to check the heat. If the seeds splutter withing 3-4 seconds then your temperature is right. Add the rest of cumin and mustard seeds. Fry for 45 seconds.

Step 5: Add the dried red chilies and the curry leaves. Fry for 30 seconds.

Step 6: Add the onions and salt and fry for 3-4 more minutes.

Step 7: Add the ginger paste, garlic paste and turmeric powder.Cook for 3-4 more minutes

Step 8: Add the bell peppers. Coat well with the mixture. Fry for a minute and the cover the pan and let it cook for 5 minutes.

Step 9: Now add the coriander powder and shredded coconut.

Step 10: Put the lid on again and cook for another 10-15 minutes till the peppers are cooked.

Step 11: Enjoy your "Shimla mirch masala".