Butter chicken / Murgh Makhani

Butter chicken is one of my most favorite dish in my childhood days. Whenever I go to restaurant or my dad getting parcel from restaurant, my first answer to the question, what you want is butter chicken. Yesterday my hubby asked me to cook a creamy chicken curry, so thought of preparing restaurant style butter chicken and it came out very well. It is very easy to prepare and the taste is delicious when we have with rotis. Butter chicken or Murgh Makhani is an Indian dish in which chicken is cooked in mild spicy creamy curry sauce.

Prep time: 2 hours 15 minutes (including marinating time)

Cook time: 30 minutes

Total time: 2 hours 45 minutes

Ingredients:

Chicken – 1 lb (medium sized pieces)

For marinating:

Yoghurt – 2 tbsp

Red chili powder – 3 tsp

Salt to taste

Lemon juice – 2 tbsp

For masala paste:

Turmeric powder – ¼ tsp

Red chili powder – 2 tsp

Coriander powder – 3 tsp

Cumin powder – 1 tsp

Ginger garlic paste – 2 tsp

Salt to taste

Sugar – 1 tsp

Fenugreek leaves / kasuri methi – ½ tsp

Red food color – a pinch

Water as needed

For Gravy:

Butter – 5 tbsp

Onion – 1, finely chopped

Tomato puree – 1 cup

Milk – 1/4cup

Cornflour – 2 tsp

Salt to taste

Cilantro for garnish

Method:

1. Clean the chicken and marinate it with the ingredients given under “for marinating” and refrigerate it for 2 hours.

2. In a mean time prepare the masala paste with the ingredients given under “ for masala paste”

3. Heat 2 tbsp butter in a pan, Add the marinated chicken and fry until its cooked. Keep aside

4. Heat 3 tbsp butter in a pan, saute onions till translucent, Add the masala paste and fry for about 6 to 7 minutes.

5. Now add tomato puree and cover the lid. Cook in low flame until oil seperates.

6. Add chicken pieces and cook for about 10 to 12 minutes.

7. Now mix 2 tsp of cornflour in ¼ cup of milk and pour into the chicken.

8. Cook in low flame for about 10 minutes, this will give creamy texture to the gravy.

9. Garnish with cilantro and serve hot with rotis.

Khaman Dhokla - A Gujarati Snack

Khaman Dhokla is a savory steamed cake, very healthy recipe. It is a famous snack sold on every streets of Gujarat. The texture will be so soft and spongy, it can be prepared within 25 minutes. This very delicious Guajarati snack is prepared from gram flour / besan flour. The combination of fluffy dhoklas with crackled mustard seeds and fresh coconut will give heavenly taste.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Ingredients:

For Dhokla:

Curd – 1 cup

Water – 1.5 cups

Gram flour / besan flour / kadalai maavu – 1.5 cup

Sooji / rava – 2 tbsp

Ginger and green chili paste – 2 tbsp

Turmeric powder – ½ tsp

Salt to taste

Sugar – 1 tbsp

Eno fruit salt – 1 ½ tbsp

To Temper:

Oil – 1 tbsp

Mustard seeds – 1 tsp

Asafetida – a pinch

Curry leaves – a spring

Green or red chili – 2

To Garnish:

Coconut – 1 tbsp

Cilantro – few

Method:

1. Make a smooth paste of ginger and green chili in a blender and keep aside.

2. In a large bowl, Take curd and water, mix it well. Add salt, sugar and turmeric powder and give a good mix.

3. Add Gram flour and sooji to it, mix well without any lumps. Now add the ginger and green chili paste to it.

4. Now add Eno fruit salt and give a good mix. The batter will be frothy, don’t rest it for long time, and immediately pour the batter in a steaming tray.

5. Steam it for about 10 to 12 minutes. Allow it to cool, remove dhokla from tray and make into pieces.

6. Heat oil in a pan, temper it with the ingredients given under “To temper”. Pour it on the dhoklas.

7. Garnish with coconut and cilantro. Serve hot.

                

Banana & Walnut Smoothie

Looking for a protein packed healthy drink for a breakfast? Try this Banana and Walnut smoothie. The combination of banana, walnut and milk gives a creamy texture to the smoothie. This drink will satisfy your sweet tooth at the same time it is packed with healthy carbs and protein which helps to keep you energized all day. Bananas are rich in potassium which keeps the heart healthy and walnut provides good cholesterol.

Prep time: 10 minutes

Ingredients:

Banana – 1

Walnut – 2 tbsp

Honey – 1 tsp

Milk -1 cup

Cocoa powder – ½ tsp

Method:

1. Combine all the ingredients except cocoa powder in a blender and blend until smooth.

2. Pour into glass and sprinkle cocoa powder on top. Serve chilled.

Low Fat Spicy Fish Croquettes / Fish Kola urundai

Fish is a rich source of protein and omega B. It is good for health when we consume fish twice a week. But same way of preparing the fish makes us bored of eating it. So, I thought of trying a different recipe and here it comes a spicy fish croquettes. Since it is not deep fried, it is a low fat healthy side dish. The taste of this fish croquettes will leave you speechless and it’s spicy and very flavorful.

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients:

Oil -3 tbsp

Cinnamon – ½ inch piece

Star anise – 1

Cloves – 1

Fennel seeds – ½ tsp

Poppy seeds – ½ tsp

Onion – 1, finely chopped

Ginger garlic paste – 1 tsp

Fish – 1 fillet (I used tilapia)

Turmeric powder – ¼ tsp

Red chili powder – 1 tsp

Garam masala – ½ tsp

Cumin powder – ½ tsp

Pepper powder – ½ tsp

Curry leaves – few

Cilantro – few

Salt to taste

Method:

1. Boil the fish in water with salt and mash them.

2. Heat 1 tbsp oil in a pan, Add cinnamon, cloves, star anise, fennel seeds and poppy seeds. Fry them till they turn golden brown.

3. Add onions and saute till it turns translucent. Add ginger garlic paste and fry till the raw smell leaves off.

4. Add curry leaves, salt and spice powders, cook for about 4 to 5 minutes

5. Now add the mashed fish and give a good mix. Cook for about 6 to 7 minutes. Switch off the flame and allow it to cool.

6. Take small portion of mixture and roll them into small balls.

7. Heat paniyaram kal, place the balls and drizzle some oil.

8. Cook all the sides until it turns golden brown. Garnish with cilantro and serve hot.

Mango kesari

I always like the desserts prepared using mango, so thought of trying Mango kesari. Try this in home, for sure your kids will love it.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Ingredients:

Aval / Poha – 1 cup

Milk – 2 cups

Sugar – ½ cup

Corn flour – 1 tbsp (dissolve it in cold milk)

Mango puree – 1 cup

Method:

1. Fry the poha till it turns crispier. Blend it in a mixer and keep aside.

2. Boil the milk in a pan, On boiling add the poha, sugar, corn flour mixture.

3. Mix well and cook on a slow flame till it becomes thick.

4. Switch off the flame and allow the mixture to cool down.

5. Add the mango puree with the mixture and serve chilled.

Kadalai maavu sambar / besan sambar

Kadalai maavu sambar is a very easy sambar and quick to prepare since it does not need dal. It goes well with idli and dosa.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients:

Onion – 1, finely chopped

Tomato – 1, finely chopped

Green chili – 2

Besan flour / gram flour sambar – 2 tbsp

Tamarind – small gooseberry size

Sambar powder – 2 tsp

Salt to taste

To temper:

Oil – 1tbsp

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Curry leaves – 1 spring

Method:

1. Heat oil in a pan, Temper it with the given ingredients.

2. Saute onions till it turns translucent. Add the green chilies and tomato, saute until it turns mushy.

3. Add the tamarind juice extract, salt and sambar powder.

4. Once it comes to boil. Add the gram flour and add water.

5. Cook for about 3 to 5 minutes. Sambar is ready now.

Coconut chutney

Coconut chutney is a great side dish for many south Indian Dishes. It is very easy and quick to prepare. It goes excellent with dosa, idli and vada.

Prep time: 10 mins

Ingredients:
For chutney:

Coconut – ¼ cup

Roasted gram dal – 1 tbsp

Dry red chili – 4

Mint leaves – 4

Garlic – 1 pod

Salt to taste

Water as needed

To temper:

Oil – 1 tbsp

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Curry leaves – 1 spring

Method:

1. In a mixer, Take all the ingredients mentioned under “For chutney” and grind into a smooth paste.

2. Heat oil in a pan, Temper with mustard seeds, urad dal and curry leaves.

3. Add this to chutney and check for salt. Coconut chutney is ready

Mixed dal vada

Mixed dal vada is a vada prepared using the mixture of three types of dal( Urad dal, chana dal, Toor dal). Urad dal gives soft inner layer and chans dal, toor dal gives crunchy outside. It is a delicious indian recipe particularly during the rainy evenings.

Prep time: 2 hours including soaking time

Cook time: 15 minutes

Ingredients:

Urad dal – 1 cup

Chana dal – ¼ cup

Toor dal – ¼ cup

Onion – 1, finely chopped

Curry leaves – few, finely chopped

Cilantro – few, finely chopped

Green chili – 3

Ginger – 1inch

Salt as needed

Oil for deep frying

Method:

1. Soak urad dal alone for 2 hours and soak chana dal and toor dal in a same vessel for 2 hours.

2. Grind urad dal into a smooth batter and grind the chana dal and toor dal separately.

3. In a bowl, add the batter, onion, green chili, ginger, curry leaves, cilantro and salt.

4. Heat oil in pan, Deep fry the vada and serve hot.

Idli and dosa

Idli and Dosa are the most common breakfast item in South India. It is very easy to prepare and highly comfort food which is very easily digestible. Idlis are prepared by steaming the batter making them very healthy and very light. The combination of idli and dosa with sambar and chutney gives a tasty meal. It takes couple of days to prepare, but at the end, it’s absolutely worth the effort.

Soak time: 7 hrs

Prep time: 30 mins

Ferment time: 10 – 12 hrs

Cook time: 10 mins

Ingredients:

Idli rice – 2 cups

Urad dal – 1 cup

Fenugreek seeds – ½ tsp

Water – as needed

Salt – as needed

Method:

1. Wash the urad dal and soak along with fenugreek seeds for 6 to 7 hrs.

2. Wash the idli rice and soak for 6 to 7 hrs.

3. Drain the water and grind the urad dal with enough amount of water to a smooth consistency.

4. Pour it into a big vessel to ferment and raise.

5. Grind the rice with enough amount of water till smooth. Add this to the urad dal batter.

6. Add enough amount of salt and mix with your hands till everything well blended.

7. Cover and allow it to ferment in a warm place for about 10 to 12 hours.

To make Idlis:

1. Add water to the fermented batter and mix well.

2. Spoon a laddle full of batter into the idli plates and steam for about 10 minutes.

3. Take out the idli from idli plates, sere with sambar and chutney.

To make Dosa:

1.Heat tawa, pour 1 laddle full of batter and spread evenly.

2. Drizzle enough oil over it and cook until its golden in medium flame.

  

Mini South Indian Breakfast Thali

A research shows that south Indian breakfast is the healthiest breakfast as they provide balanced diet which is full of proteins, nutrition, fat and carbohydrates. Since the batter prepared for idli and dosa is fermented it provides digestive enzymes to our body which helps in easy digestion of food.

Mini South Indian Breakfast thali Recipes:

Idli and Dosa

Mixed dal vada

Coconut chutney

Kadalai maavu sambar / besan sambar

Mango kesari

Veg Vermicelli Bird's Nest

Veg vermicelli cutlet is a delicious Indian snack. The combination of crunchy outer layer and soft inner layer makes a yummy evening snack. To make this healthier, I skipped potatoes. So, weight watchers can have it without any hesitation. It is very easy to prepare, takes only about 30 minutes. You can deep fry them, but I shallow fried it with less oil.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Ingredients:

Onion – 1, finely chopped

Carrot – 2, finely chopped

Cabbage – ¼, finely chopped

Ginger garlic paste – ½ tsp

Turmeric powder – ¼ tsp

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Cilantro – few

Lemon juice – 2 tbsp

Salt – as needed

All-purpose flour- 2 tbsp

Roasted vermicelli – 1 cup

Oil – for shallow fry

Method:

1. Heat oil in a pan, saute onion till it turns translucent. Add ginger garlic paste and fry till the raw smell leaves.

2. Add all the vegetables and saute till it gets cooked. Add all the spice powders, salt and fry till the raw smell leaves off.

3. Add lemon juice and cilantro, give a good mix. Switch off the flame and Keep it aside.

4. In a bowl mix all-purpose flour and water, In another bowl take roasted vermicelli.

5. Now shape the cooked veg mixture into cutlets, coat them with all-purpose flour mix and vermicelli.

6. Heat oil in pan, shallow fry the cutlet on both sides and serve hot with ketchup.

Ragi Manchurian / Finger millet Manchurian

Looking for a healthy evening snack, here is a great idea to include some nutrition in our diet. We all know about finger millet / ragi is a very healthy flour. In those days everyone will prepare Ragi koozh and have as a breakfast which is very good for health. But now, it is impossible for us to give this koozh as breakfast for our kids. So, we are in a situation to attract our kids by preparing different recipes at the same time healthy. I tried ragi Manchurian and it tastes great, for sure kids will love it.

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Ingredients:

Ragi flour – ½ cup

Oats flour – ½ cup

Roasted gram flour – ¼ cup

Salt as needed

For Manchurian:

Olive oil – 1 tsp

Onion – 1, finely chopped

Green chili – 2, finely chopped

Ginger garlic paste – ½ tsp

 Bell pepper – ½, finely chopped

Soya sauce – 1 tsp

Tomato sauce – 1 tsp

Hot sauce – 1 tsp

Cilantro - few

Method:

1. In a bowl, combine ragi flour, Oats flour, roasted gram flour and salt. Add water and mix together in to a dough.

2. Divide this dough into a small balls and steam them for about 10 mins.

3. Heat oil in a pan, Saute onion, green chili and ginger garlic paste into translucent. Then add bell pepper, sauce and salt. Give a good mix.

4. Now add the steamed ragi balls into the Manchurian mix. Now tasty Ragi manchurian is ready.