Spinach Chicken Gravy

You will need:

• 1 lb chicken (chopped into bite size pieces)
  
• 2 cup spinach paste
• 1 cup onion(finely chopped)
  
• 1 tomato (finely chopped)
  
• 2 tsp garam masala powder
• 2 tsp coriander powder
• 1 tbsp ginger garlic paste
• 1 tsp cumin or black cumin
• 1 cup chopped coriander
  
• salt as reqd

To make spinach Paste

• 1 bunch spinach(chopped roughly)
  
• 7 green chillies
• few curry leaves
  
• 3 garlic cloves(chopped roughly)
  
• 1 tsp oil
  

Step 1:

How to make Spinach Paste:

In a pan add oil and then add green chillies, curry leaves and garlic to it and saute for a min. Then add the roughly chopped spinach and close the lid for 4 mins. Then switch off the heat and allow it to cool. Then grind it to a fine paste using blender/ mixie.

Step 2:

To make Spinach Chicken:

Take a non stick pan and add oil to it. Then add cumin seeds and allow it to splutter. Add chopped onions to it and saute it till it turns light brown color. Now add ginger garlic paste, chopped coriander, garam masala, coriander powder and chopped chicken and saute it for 3 mins. Now add the tomato and close with a lid and allow the chicken to cook for 10 mins.

Now add the spinach paste and curd/water to get your desired consistency. Close it with a lid for 5 more mins. Spinach chicken gravy is now ready to serve!!!

Note:

You can include grated coconut also when making spinach paste. Adding water /curd is purely optional. It will taste good before adding curd itself.

Beef Gravy

You will need:

• 1 lb beef(cut into small cubes)
  
• 2 tsp coriander seeds
• 1 tsp black pepper
• 4 Dry red chillies
• 1 cinnamon stick
• 2 cloves
• 2tsp cumin seeds
• 1 big onion(2 medium onions)
• 5 pearl onions(chopped roughly)
  
• 5 garlic cloves(minced finely)
  
• 1" ginger(minced finely)
  
• 2 green chillies(chopped)
• 1 tomato (chopped)
  
• ½ tsp turmeric powder
• 1 cup water
  
• 1 string curry leaves
• ½ cup chopped coriander leaves
• Oil and salt as reqd (Use coconut oil for good flavour)

Step 1:

In a non stick frying pan add pearl onions and fry for 1 min. After that add cinnamon, cloves, cumin seeds, coriander seeds, black pepper and red chillies one by one. Fry all these till nice aroma comes and keep it aside. In a mixie grind all these fried ingredients together.

Step 2:

Pressure cook the beef with some salt, turmeric, and with these ground mixture till the beef is cooked. You can go for baking also.

If baking, bake it at 350F for 1:30 hours. Better to add 1 cup water to this. Cover it with an aluminum foil. Make some slots/holes in the aluminum foil when covering.

Step 3:

After the beef is fully cooked take another non stick pan and add some oil in it. Fry the onions along with green chillies, curry leaves, chopped ginger and garlic. When the onion turns translucent or light golden brown color add tomato and saute it 2 more mins. Then add the cooked beef (along with the juice which you got after baking/ cooking the beef)and saute it till you get your desired consistency.

Garnish with chopped coriander leaves(cilantro) and serve hot with variety rice or Indian roti like naan, chapathi.

Palak Sausage Gravy

I like that palak panner dish. As you know its a very healthy dish. But i dont like to eat the panneer pieces in that. So i tried with vienna sausage. It worked and it taste good too. So non veg lovers can definitely give a try. Specially those who dont like panneer like us will like this dish. Healthy and simple!!!!.


You will need:

• 1 can vienna sausage
• 1 bunch spinach/palak
• 2 green chillies
• 1 cup water
• 1 tsp amchoor powder or tamarind paste
• 5 cloves of garlic (chopped)
  
• 1 inch ginger (chopped)
  
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chillies
• ¼ cup onion (finely chopped)
  
• 1 string curry leaves
• salt for taste
• oil for tempering

Step 1:

Heat water in pan and add garlic and ginger to it. Allow it to boil for few minutes. then add chopped spinach and green chillies into it . Let it cook for few more minutes till the spinach is fully cooked.

Step 2:

After the spinach mixture is fully cooked allow it to cool for some time. In the mean time cut the canned sausage into small chunks like the way we do for panneer/tofu.

Step 3:

Grind the spinach mixture to a fine paste. Dont add any water to it. If you add water the final product will turn very watery.

Step 4:

Heat a non stick pan mediun high. Add 2 tbsp oil, when its hot add mustard seeds, cumin seeds, onion one by one. When the onion turns translucent add curry leaves and dry red chillies to it. Now add the sausage chunks and saute for few seconds. Add the spinach mixture to it. Finally add tamarind paste / amchoor(mango) powder and salt depending on our taste.

Hint:

Can substitute tamarind paste with sour cream too.

Whole Baked Chicken Indian recipe

You will need:

• 1 whole chicken (5 lbs)
  
• 1 cup yogurt
• 2 tbsp chilli powder
• 1 tbsp paprika (or a pinch of red colour)
• 1 tbsp turmeric powder
• 1 tbsp garam masala powder
• 1 tbsp cumin powder
• 2 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 2 tbsp white vinegar
• 1 tbsp salt

Step 1:

Wash the Chicken

Wash the chicken with some turmeric powder and with salt.(Removing skin is optional, but i like with skin). Make slots with knife in the chicken, so that the masala will go inside of the chicken also.

Step 2:

Marinate the Chicken

Rub the ingredients onto the chicken and let it marinate for atleast 8 hours. I prefer overnight in a refrigerator.

Step 3:
Bake

Preheat the oven to 350F. Take the marinated chicken out from the refrigerator and let it to come room temp. Then rub the chicken with some more garam masala powder. Transfer the chicken to Aluminum foil or to a baking tray, cover it with a aluminum foil and bake it for 1.5 hours.

Then transfer the chicken to another tray. (Becoz we will get so much of fat. so better scoop out of that fat ot transfer chicken to another tray.

Now again bake the chicken uncovered for 15 mins. Turn the chicken and again bake it for 20 mins to get nice brown crispy skin outside.

Handy Hint:

Eat with mint chutney, lemon slices , sliced onion and tomato.

Chicken masala recipe (semi gravy)

Step 1:

You will need

• 2 pound chicken
• 3 medium onions
• 2 medium tomatoes/ 2 Tbsp tomato paste
• 3Tbsp vegetable oil
• 2 green chillies
  
• 2 Tbsp ginger garlic paste
• some salt
• 1 cup (100gm) chicken masala powder or (½ tsp turmeric powder, 3 tsp chilli powder, 1 tsp coriander powder, 2 Tbsp cumin powder, 1 tsp garam masala powder)
• 1 cup water
  
• ½ bunch of coriander leaves for garnish

Step 2:

Chop

Peel and finely chop 3 onions, then 2 tomatoes.Finally, cube the chicken into bite-sized pieces, season with a little salt and also put to one side.
Then chop 2 green chillies.

HANDY HINT
Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 3:

Start frying

Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil

Add the 3 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.

Step 4:

Ginger and garlic

Now add 2 tbsp of ginger and garlic paste. Stir well for a couple of minutes.

Step 5:

Spices

Add 1 cup of chicken masala powder or (½ tsp turmeric powder, 3 tsp chilli powder, 1 tsp coriander powder, 2 Tbsp cumin powder, 1 tsp garam masala powder) and fry for 5 minutes over low heat, stirring frequently.

Step 6:

Tomatoes

Add the finely chopped tomatoes fry for 2 minutes.

Step 7:

Cook the chicken

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Stir in some salt. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done.

When using pressure cooker just wait for 5 whistles and turn the heat off. After few minutes open the lid and cook the chicken till it becomes semi gravy.
Step 9:

Garnish

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.

Step 10:

Serve

Lay the corriander leaves onto the curry and serve

Hint:

For a weaker curry flavour, add 1 cup of water or 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes. This will reduce the spiciness and give some curry too. Enjoy with rice, chapathi or with ur favourite dish....

Spicy and simple fish curry Recipe

Step 1:

You will need

• 20 oz king fish
• 2 medium onions
• 2 medium tomatoes/ 4Tbsp tomato paste
• 4 Tbsp vegetable oil
• 2 green chillies
  
• 2 Tbsp garlic paste
• 2 tsp tamarind paste
  
• some salt
• ½ tsp turmeric powder
• 2 tsp chilli powder
• ½ tsp coriander powder
• 2 Tbsp cumin powder
• 3 cup of water
  
• ½ bunch of coriander leaves for garnish

Step 2:

Chop

Peel and finely chop 2 onions, then 2 tomatoes.
Then chop 2 green chillies.

HANDY HINT
Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 3:

Start frying

Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.

Step 4:

Ginger and garlic

Now add 2 tbsp of garlic paste. Stir well for a couple of minutes.

Step 5:

Spices

Add
½ a tsp of turmeric powder,
2 tsp of red chilli powder,
½ a tsp of coriander powder,
and fry for 5 minutes over low heat, stirring frequently.

Step 6:

Tomatoes

Add the finely chopped tomatoes followed by 1 tbsp of cumin powder fry for 2 minutes.

Step 7:

Add water and tamarind paste

Add 3 cups of water and the tamarind paste. Allow it to boil for 2 minutes.

Step 8:

Add the king fish

Turn the heat to medium high and add the king fish. Then stir in some salt.Then put the lid on and bring the heat down. Leave for about 10 minutes or until the fishes are cooked. check occasionally. When they are ready, turn the heat off.

Step 9:

Serve

Lay the corriander leaves onto the curry and serve.



:- Prepare the curry overnight and eat it in the morning. It tastes amazing this way.

Egg Bhurjee Recipe Indian style

Step 1:

You will need

• 2 Tbsp vegetable oil
• 4 eggs
  
• 2 medium onions
• 2 green chillies
• 1 tbsp ginger paste or 1 inch piece ginger
• ½ tsp turmeric powder
• 1 tsp chilli powder
• 2 tomatoes
• 2 fl oz milk (1/4 cup of milk)
  
• some salt
  
• ½ bunch of coriander leaves

Step 2:

Beat eggs

Get started by breaking 4 eggs, and putting the yolk and white into a mixing bowl.

Add 1/4 a cup of milk, and whisk. Make sure that the milk and eggs are totally blended.

Step 3:

Chop

Peel and finely chop 2 onions, then 2 tomatoes.
Then chop 2 green chillies.

HANDY HINT
Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 4:

Start frying

Put a large non-stick frying pan over medium heat. Add 2 tablespoons of vegetable oil

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.

Step 6:

Spices

Add the chopped ginger along with 1/2 tsp of turmeric and 1 tsp of chilli powder. Keep frying for another 5 minutes.

Step 7:

Tomatoes

Add the chopped tomatoes. Stir everything together over a medium heat for 2 minutes.

Step 8:

Egg

Now add the egg and milk mixture that you whisked earlier. Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks. Then stir in some salt.

Step 9:

Garnish

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.

Step 10:

Serve

Lay the corriander leaves onto the egg bhurjee and serve

Hint:
If you want the egg bhurjee very soft or not spicy add some more water or milk.

Prawn/Shrimp Masala spicy semi gravy Recipe

Step 1:

You will need

• 20 oz prawns/ Shrimp
• 2 medium onions
• 4 medium tomatoes/ 4Tbsp tomato paste
• 4 Tbsp vegetable oil
• 2 green chillies
  
• 2 Tbsp ginger garlic paste
• some salt
• ½ tsp turmeric powder
• 2 tsp chilli powder
• ½ tsp coriander powder
• 2 Tbsp cumin powder
• 1 cup curd/ Yogurt
  
• 1 tsp garam masala powder
• ½ bunch of coriander leaves for garnish

Step 2:

Marinating prawn

Marinate the prawn for 1 hour by adding 1 cup of curd, 1 tsp chilli powder and some salt.

Step 3:

Chop

Peel and finely chop 2 onions, then 4 tomatoes.
Then chop 2 green chillies.

HANDY HINT
Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 4:

Start frying

Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.

Step 5:

Ginger and garlic

Now add 2 tbsp of ginger and garlic paste. Stir well for a couple of minutes.

Step 6:

Spices

Add
½ a tsp of turmeric powder,
1 tsp of red chilli powder,
½ a tsp of coriander powder,
½ a tsp of garam masala powder
and fry for 5 minutes over low heat, stirring frequently.

Step 7:

Tomatoes

Add the finely chopped tomatoes followed by 1 tbsp of cumin powder fry for 2 minutes.

Step 8:

Add the marinated prawns

Turn the heat to medium high and add the marinated prawns along with the curd to the pan. Then stir in some salt.Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Step 9:

Garnish

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.

Step 10:

Serve

Lay the corriander leaves onto the curry and serve

Hint:
I have given the recipe for semi gravy style. If you need it as very gravy type add some water to cook the prawn and dont fail to add salt.