Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

28 Aug 2016

MUGHALAI CHICKEN CURRY WITH HEALTHY TWIST

Hello everyone

Few days back I made mughalai mushroom curry and it was a great hit at my place . Just like Mushrooms My kids are a big fan of chicken curries too. Even my fussy eater love to relish on different curries made with chicken as main ingredient . But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try my mughalai mushroom curry recipe with chicken but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai chicken recipe but it turned out perfectly delicious and lip smacking. 
Stepwise recipe is given below, do try and don't forget to share your experience with me.

MUGHALAI CHICKEN CURRY





Serves : 4-5
Time: 45 mins ( leaving marination time)

Ingredients 

1 kg chicken breast , cubed ( I used boneless)
1 tbsp ginger garlic paste
1/4 cup tomato puree 
1 tbsp coriander powder
1 tbsp Kashmiri red chilli powder
2 tsp black pepper powder
2 tsp cumin powder
1/2 tsp honey ( as per taste, depend on tartness of tomatoes)
1 tbsp kasoori methi , crushed between palms
Salt to taste
Oil
2 tsp ghee


For marination:

1/2 cup thick yogurt ( curd), fresh
4-5 big onions, thinly sliced
1 tbsp garam masala powder
1 tbsp chicken masala 
1 tsp turmeric powder
3/4 cup green coriander leaves, finely chopped
1/2 tsp salt


For paste:

2-3 big tomato, roughly chopped
Handful of almonds ( you can also use cashew instead)
4-5 green chilies


For tempering:

4 green cardamom
4 clove
2 bay leaf
2 inch piece cinnamon
1 tsp cumin seeds



Method:


First of all fry sliced onions till nice golden brown and drain on a tissue paper. 



*Take care , not to burn onions otherwise your curry will become bitter.

Now marinate chicken cubes with all ingredients given under marination section. Cover and keep aside for atleast 1-2 hrs or maximum, overnight in fridge.




Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.



Heat oil and ghee in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste. 

Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil. 




Now add marinated chicken along with all the marinate. Fry at high flame , stirring constantly till chicken pieces become white from all sides. 

Now lower the flame, add salt and cover to cook till chicken pieces are cooked and tender.
Add 1 - 1 1/2 cup water  and let it boil .

** Don't add too much water to gravy otherwise all the flavours will be killed. You can also serve it without adding water.





Now add kasoori methi and mix well. Cook for another 5-8 mins. 




Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.





** If you don't want to use store bought tomato paste then can use 1 more tomato while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomatoes were not bright red.


* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.





This is not only delicious but Royal curry recipe to please your guests and family members on any special occasion. 




You can also prepare it for any get together or potluck party and earn everyone's praise.




Hope you all will love this delicious treat and will definitely give it a try. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....





24 Aug 2016

SPANISH RICE

Hello everyone

Rice is a grain which is used worldwide with different taste and texture. And today I am going to share one of such rice dish which is not from Indian cuisine. As we know Spanish dishes are not so spicy yet full of flavours. Once I came across a recipe of Spanish rice preparation, from that very day I thought to give it a try some day and luckily today made it. And viola it turned out super delicious beyond my expectations. So thought to why not share this tempting recipe with you all. There are no lots of ingredients or utensils needed to prepare it .But Believe me , you will never regret, atleast give it a try once and you will fall in love with it. Recipe adopted from Home Cooking.

Stepwise recipe is given below, do try and don't forget to share your experience with me.

SPANISH RICE



Serves: 4-5
Time: 30 mins

Ingredients

2 cups long grain aged rice ( preferably basmati rice), washed and soaked for atleast 30 mins
2 big onions, finely chopped
1 tbsp garlic , finely chopped
1 heaped tbsp oregano
2-3 big tomatoes, finely chopped
Salt to taste

Method: 

Heat oil in a pan, add chopped onions followed by garlic. Saute till transparent then add drained rice and Saute till rice become little golden. 



Now add tomatoes and oregano. Saute for 2 mins and add 4 cups water ( depend on quality of rice). Add salt and let it boil on high flame. Now cook till top of rice starts looking dry. 



Now lower the flame to minimum and cover rice with lid. Let it simmer for another 5 mins and put off the flame. 
Let it rest for 5 mins then open lid and mix the rice  lightly with a fork or knife. Again cover with lid and let it rest for another 10 mins.



 Now garnish with spring onions and serve hot with your choice of raita /curry/ chutney .



* Always use fork or knife to mix your rice to avoid breaking it.

* You can also use vegetable/ chicken stock instead of plain water to enhance its flavour. But then use salt accordingly as stocks are high in salt content.



Your super delicious aromatic rice is ready in no time to please your guests and family members.



Even kids too like this rice. You can prepare it for their tiffin or for any lazy day lunch/dinner.




So enjoy this easy peasy super yum treat and don't forget to remember me . Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

22 Aug 2016

SPROUTED MOONG , OATS AND VEGGIE KABAB

Hello everyone

Till now you all might be come to know that I am a pity mother of lil fussy eater 😃. He doesn't like any veggies, But he loves to eat tikkis and kababs . So to feed him some veggies I use to make different types of kababs using different mix and match of veggies . This time tried to add sprouted moong to add additional nutrient to make some delicious and tempting looking kababs for him. Not only him but we all enjoyed every bite of it. Used capsicum, beans, carrots, potato and some oats to make these beauties. These are pan fried in very less oil , which makes it suitable snacks for weight watchers too. I used to have it as substitute for any of my meal , generally lunch. It's so yummy as well as filling that you will not going to miss your meal anyhow. 

Recipe is given below, hope to make you happy with its superb taste.


SPROUTED MOONG , OATS AND VEGGIE KABAB







Serves: 4-5 
Time: 30 mins( leaving the chilling time)

Ingredients 

1 1/2 cup very finely chopped mixed veggies ( beans , carrots, colored capsicum) , I used chopper to chop the veggies
2 cup sprouted moong ( green lentil), lightly steamed or microwaved for 5-6 mins.
2-3 medium size potatoes, boiled and mashed
2 big onions, finely chopped
3-4 green chilies, finely chopped
1/2 cup oats 
1/4 cup green coriander leaves, finely chopped( optional)
tsp ginger garlic paste
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/4 tsp turmeric powder 
1/4 tsp garam masala powder
1/2-1 tsp chaat masala powder
Salt to taste
Oil

Method: 

First of all coarsly grind sprouted moong . Don't make its paste , grind for few pulses without adding any water. Keep aside for later use.



Heat some oil in a wok, add chopped onions and chilies. Let them fry till golden, now add ginger garlic paste and saute for 2 mins. Add all dry spice powder except chaat masala .

Now add chopped mixed veggies and some salt, saute for 4-5 mins. Cover and cook till veggies are tender.



 Add oats and saute for 3-4 mins. Now add ground moong and saute for 4-5 mins.

Add mashed potatoes again saute for 2-3 minutes.



 Now add  chaat masala and adjust salt. 



Finally add coriander leaves and mix well. Switch off the flame and your mixture for Kabab is ready. Let it chill in fridge for 1 hr. 





Now make desired shape of kabab from mixture . 




shallow fry on a non stick tawa till nice golden on both sides. 



Your nice tender and delicious kabab is ready to be served with any chutney or sauce. I served with tomato,coriander and mint chutney.




*You can use any veggies of your choice,  I used whatever was available.




*You can adjust spices as per your taste.




*You can prepare its mixture prior and keep in fridge. Just prepare kabab when have guests at home or can make it for kids tiffin . 





These are not only delicious but healthy too, as full of iron and fibers . Enjoy your day with yummy and healthy snacks. You can use these kababs as patties for your buns too.




Hope you all will love this easy cum healthy delicious recipe. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

15 Aug 2016

MUGHALAI MUSHROOM WITH HEALTHY CURRY

Hello everyone

My kids are a big fan of mushroom curries. Even my fussy eater love to relish on different curries made with mushroom as main ingredient . But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try mughalai curry recipe but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai recipe but it turned out perfectly delicious and lip smacking. 
Stepwise recipe is given below, do try and don't forget to share your experience with me.

MUGHALAI MUSHROOM CURRY




Serves : 3-4
Time: 30 mins ( leaving marination time)

Ingredients 

250 gms button mushrooms, thoroughly washed and sliced
1 tsp ginger garlic paste
2 tbsp tomato paste
1 tsp coriander powder
1 tsp Kashmiri red chilli powder
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/4 cup milk
1/2 tsp honey ( as per taste, depend on tartness of tomatoes)
1 tsp kasoori methi , crushed between palms
Salt to taste
Oil


For marination:

2 tbsp thick yogurt ( curd)
3 medium onions, thinly sliced
1 tsp garam masala powder
1/4 tsp turmeric powder
1/4 cup green coriander leaves, finely chopped
Little salt


For paste:

1 big tomato, roughly chopped
10-12 almonds ( you can also use cashew instead)
2-3 green chilies


For tempering:

2 green cardamom
1 clove
1 bay leaf
1 inch piece cinnamon
1/2 tsp cumin seeds



Method:


First of all fry sliced onions till nice golden brown and drain on a tissue paper. 

*Take care , not to burn onions otherwise your curry will become bitter.

Now marinate sliced mushrooms with all ingredients given under marination section. Cover and keep aside for atleast 30 mins.



Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.



Heat oil in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste. 

Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil. 



Now add marinated mushrooms along with all the marinate. Saute for a minute , add salt and cover to cook till mushrooms are cooked. 

Add milk and let it boil stirring constantly. Now add kasoori methi and mix well. Cook for another 1-2 mins. 



Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.




** If you don't want to use store bought tomato paste then can use two tomatoes while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomato was not bright red.


* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.



This is not only delicious but Royal curry recipe to please your guests and family members on any special occasion. 




You can also prepare it for any get together or potluck party and earn everyone's praise.



Hope you all will love this delicious treat and will definitely give it a try. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....






14 Aug 2016

MIX VEG PANEER PALAK FRNKIE ROLL

Hello everyone

Serving nutritious, healthy cum delicious food to their family is every homemakers dream. And this dream becomes more challenging when you have fussy eaters at your home, just like mine. My younger one demand more attention , when I have to prepare lunch box for him. He is too picky to like regular meals, so I have to invent new forms of daily meals to lure him. Today I added some spinach, mix veggies and paneer to kids lunch box in some innovative way without telling them. Who doesn't know the nutritional values of green leafy veggies , which our kids totally deny. Generally kids are fond of paneer dishes, so I took advantage of this weakness of them and added some more nutrition in my way. Hope you will find it more interesting way to feed your child some more nutrients without more fuss. 
Recipe is given below, do try and see your kids having healthy snacks in delicious way.

MIX VEG PANEER PALAK FRANKIE ROLL





Serves: 8-10
Time: 30 mins 

Ingredients 

For filling:

1 cup cottage cheese ( paneer), cubed
4 cups thinly sliced mix veggies ( carrots, cabbage, beans, capsicum etc)
2 medium onion, thinly sliced
2 medium tomatoes, sliced
1 cup spinach , roughly chopped 
2-3 green chilies
2 tsp ginger garlic paste
1/2 tsp cumin seeds
1/4 tsp turmeric powder 
1/2 tsp cumin powder
1/2 tsp curry powder ( optional)
1/2 tsp black pepper powder
1/2 tsp garam masala powder
1/4 tsp chaat masala powder
1/2 tsp lemon juice ( optional)
Salt to taste
Oil

For rolls:

8-10 tortilla wraps/ round parathas/ khubus 
Some salad
Sauce of your choice

Method:

First of all make smooth paste of spinach, green chilies and some water. Keep aside for later use. 



Heat some oil in a wok , add cumin seeds. Let it crackle and add sliced onions.

 Let it cook till transparent, add ginger garlic paste and prepared spinach puree followed by turmeric powder, cumin powder,curry powder and garam masala powder, fry till every thing is nicely cooked and starts leaving oil.

  Now add mix veggies and saute for 3-4 mins. 



Add some salt and cover to cook but still remain crisp. Now add sliced tomatoes and cook till tomatoes are cooked and soft .

Now add paneer cubes and saute for 2 mins and add chaat masala powder. 



Adjust salt and our filling is ready. 



Now either prepare round paratha or take ready made wraps and put required amount of above filling , topped with some salad and sauce. 

Roll it to give cylindrical shape and wrap in an aluminum foil if giving in lunch box , to retain its shape and softness.


 Or cut it in desired size and serve hot with any sauce or as it it. I used khubus this time.




*You can add other vegetables too as per your choice and availability.




* Paneer can also be replaced with any other veggie option or meat products as per your choice.



It is very delicious cum healthy breakfast/ tiffin snacks provides maximum nutrition in one go, and is very easy to prepare too.




 You can also prepare it for dinner/lunch/breakfast or whenever you want  as it is a complete meal and filling too.


Hope you all will definitely give it a try and don't forget to share your experience with me. 

Happy cooking....