Green chicken with yoghurt

I like green curries and of late they are being enjoyed by all at home. I remember a time when my sin refused to eat any food that looked green coz it was made of vegetables, so it was a great surprise when he couldn't wait for lunch at 11 am coz the curry smelled and looked so good when I made this green chicken recently. :-D

Ingredients:

Chicken – 1 kg

(Apply salt, ½ tsp turmeric, 2 tbsp of ginger garlic paste, 3/4 cup of yoghurt and juice of 1 lime. Set aside while you get your other ingredients ready.)

Grind the below ingredients to a paste with little water:

1. Coriander leaves – 1/2 cup
2. Mint leaves - 1/2 cup
3. Garlic - 6 flakes
4. Green chillies – 6 nos
5. Peppercorns – 10 nos
6. Jeera – 1 tsp
7. Cloves - 6 nos
8. Fennel seeds – 1 tsp
9. Cinnamon - 2 inch stick
10. Cardamom - 6 nos
11. Onion - 1 large

1 large onion, sliced thin

1 large, tomato

Method:

1. In a pan, pour oil, add two bay leaves and the sliced onion. Add some salt and fry well. Please note you have already used salt in the marinade, please use salt accordingly. 
2. Add the chicken pieces only and fry in the oil for about five minutes on high flame. 
3. Add the marinade and the ground masala. Add the sliced tomatoes and if required 1/2 cup of water. Mix well and let the chicken cook.
4. Once the chicken is cooked check for seasoning and consistency and add 1 tsp of garam masala, stir well and switch off the flame.
5. Serve with steamed rice or pulao.

Fried rice (Veg, Egg or Chicken)

I like fried rice coz there are no rules as long as some basics are in place like adding garlic, pepper and some soy sauce. These are a must in my fried rice and I add other ingredients based on availability or preference on that particular day. That's why my fried rice varies depending on what goes into it on a particular day. I will share the most basic recipe and suggest options and you can make it your own.

Ingredients:

1. Cooked white rice - 3 cups 
2. Onion - 1 medium, chopped
3. Garlic - 6 cloves, chopped
4. Any vegetable mix - 1/2 - 3/4 cup
5. Soy sauce - 2 tbsp
6. Vinegar - 2 tsp
7. Oil, Salt and pepper as needed.

Method:

1. Wash and chop all vegetables roughly and set aside.
2. In a big pan, heat oil. Add the garlic and onion and fry for a minute or so. 
3. Add the mixed vegetables and cook till almost done. Do not add water but cook on slow flame.
4. When the vegetables are almost done, increase the flame and add the sauce, vinegar, salt and pepper and the rice. Continuously mix till all the contents of the pan are well integrated and switch off the flame.
5. Garnish with spring greens.

Note:

1. It is best use rice that is a day old or at least made a few hours before and cooled down completely.
2. Suggestions for vegetables: carrots, French beans, peas, different colored peppers, chopped mushrooms, cooked corn, baby corn, bamboo shoot, sprouts.
3. Scrambled egg can also be added to make a egg fried rice. Add the scrambled egg just before adding rice and mix well and continue as per the instructions given above.
4. At times I like to add boiled and chopped chicken or sausages cut into small bits. Add the chicken or sausage bits when the vegetables are almost cooked, mix well and then add the sauces and seasoning, stir fry for a minute or so before adding rice. Then continue as per the instructions given above.

Beef chilly

Stir frys are very popular in my home. They go well with a simple meal of daal and rice or s simple bowl of noodles.  You can change the meat as per your preference and also use chicken for the same recipe, though I'd suggest using chicken thigh strips.

Ingredients:

1. Beef (sirloin tips) - 500 gms
2. Onions - 2 medium sized
3. Garlic - 12 cloves
4. Ginger - 1/2 inch piece
5. Green chilli - 2 nos
6. Green peppers - 2 nos
7. Soy sauce - 1 and half tbsp
8. Red Chilli sauce - 1bsp
9. Vinegar - 1 tbsp

Method:

1. Cook the sirloin tips till done and set aside. If you are using some other cut, cut it into strips of 3 inches in length and half inch thickness.
2. Cut all the vegetables in thick slices.
3. Heat oil in a pan and add the garlic and fry till it changes color.
4. Add the onions and stir fry for two minutes. 
5. Add the cooked beef and the sauces and peppers and stir fry till the sauce has quoted the meat and the vegetables. Continue stir frying for a few minutes and finish off with the addition of vinegar.
6. Switch off the flame and garnish with green spring onion.
7. You can serve this with steamed rice, fried rice or noodles.

Yellow moong daal with tomato

Daals are so popular in all Indian kitchens and every home has a different ways of cooking it. There are everyday recipes that are not particularly fussy about the ingredients and then there are special occasion daal preparations that require more time and ingredients. Well today's daal recipe is an everyday daal that makes its appearance on special occasions too, coz of how tasty it is. I have served it to guests who have absolutely loved it and raved about it. It is a favorite daal in my home and is made very often. But most of all it is special coz my son loves it. Any recipe that he loves automatically is a special dish for me :-)

Ingredients:

• Yellow moong daal - 1/2 cup
• Tomatoes - 2 medium

Tempering:

1. Ghee or oil - 2 tbsp
2. Mustard seeds - 1/2 tsp
3. Garlic - 5 cloves, chopped fine
4. Hing - 1/4 tsp
5. Green chili - 2 nos, slit
6. Red chili powder - 1/2 tsp
7. Turmeric - 1/4 tsp

Method:

1. In a cooker wash and soak 1/2 cup yellow moon daal for at least half hour before cooking. More soaking time if you are not running late.
2. Wash the tomatoes and make 4 slits at the bottom and place in the cooker with the daal. Cook under pressure for three whistles or as many as required for the daal to cook. When the pressure has released and its safe to open, you can start the tempering.
3. In a pan, heat oil/ghee, add the mustard seeds and wait for it to start spluttering, quickly add the finely chopped garlic, hing and green chilies. Sauté it for 30 seconds.
4. Now only remove the cooked tomatoes from the pressure cooker and add to the pan, mashing and cooking it. To this add the turmeric and red chili powder. Stir continuously and let it fry till the oil leaves the sides of the pan. 
5. Add the cooked daal with 1/2 cup water. Mix well, add salt and bring to a boil. Let it simmer for two minutes and switch off the flame. 
6. Garnish with chopped coriander leaves. Serve hot with steamed rice.

*You can add a squeeze of lime if required after you have switched off the flame for some extra tang.

Green Chicken Curry (without coconut)

Yet another chicken curry from my kitchen. I bring to you a simple chicken curry recipe that can be a comfort meal with hot steamed rice on a Sunday afternoon. 

Ingredients:

Chicken – 1 kg

(Apply salt, ½ tsp turmeric and juice of 1 lime and keep aside while you get your other ingredients ready.)

Grind the below ingredients to a paste with little water:

1. Coriander leaves – 1 cup
2. Green chillies – 6 nos
3. Garlic – 6 flakes
4. Ginger – 1 inch piece
5. Tamarind – a small lime sized ball
6. Peppercorns – 10 nos
7. Jeera – 1 tsp
8. Coriander powder – 1 tsp
9. Fennel seeds – 1 tsp
10. Onions – 2 medium

Tempering ingredients:

1. Onion – 1 small, finely chopped
2. Tomatoes – 2 medium, finely chopped
3. Bay leaf – 2 nos
4. Oil – 1 tbsp

Garnish :

A handful of chopped coriander leaves.

Method:

1. In a pan, pour oil, add the bay leaves and onions. Add some salt and fry well. Please note you have already used salt in the marinade, please use salt accordingly. Add the tomatoes when the onions turn translucent.
2. Fry till the tomatoes become pulpy and oil leaves the sides of the pan. Now add the ground masala and fry till the rawness of the masala goes away.
3. Next add the chicken and let the masala coat the chicken well. Add 1/2 a cup of water and let the chicken cook.
4. Once the chicken is cooked check for seasoning and consistency and serve with hot pulao.

Chicken Chettinad

We eat a lot of different types of curries and chicken curry is very popular in my home. This recipe has been cooking in my kitchen for many years and it goes well with steamed rice and dosa.

Ingredients:

1. Chicken - 1 kg, curry pieces
2. Bay leaves - 2 nos
3. Onions - 2 large, finely chopped.
4. Tomatoes - 2 large, finely chopped.
5. Ginger garlic paste - 2 tbsp
6. Coconut paste - 1 cup

Dry roast on a pan and grind to a powder:

1. Dry red chilies - 8-10 nos
2. Coriander seeds - 2tbsp
3. Aniseed/Fennel seeds - 1 tsp
4. Turmeric - 1/2 tsp
5. Cinnamon - 3 sticks
6. Black cardamoms - 3 nos
7. Cloves - 3 nos
8. Star anise - 3 nos

Method:

1. Heat oil in a pan, add the bay leaves and onions and fry till the onion has softened.
2. Add the ginger garlic paste and tomatoes and mix well. 
3. When the tomatoes have softened and you see oil leaving the sides of the pan add the powdered spices.
4. Sauté the masala for a minute or so and then add the chicken and salt. Mix well. Let the chicken cook till almost done.
5. Add the coconut paste and 1/2 cup water, adjust the consistency and taste. When the chicken is completely cooked, switch off the flame and garnish with chopped coriander leaves.

Note:

• You can make a slight variation: Instead of adding 1 cup coconut paste, you can add 1/2 cup coconut paste and 1/2 cup cashew paste. It will make the curry richer.
• You can also skip the coconut paste completely and add 400 ml coconut milk.

Bhindi masala

I have been trying to introduce more vegetables in our diet and it is an ongoing effort. So there are times you try a recipe and it is loved and at other times it doesn't elicit a favorable response. Well today's bhindi masala is from the former category, cooked and loved many times. I serve it with parathas and it is always  appreciated.

Ingredients:

• Bhindi/Okra - 250 gms
• Onion (Small) - 1 no, cubed

1. Oil - as needed
2. Ajwain (Carom seeds) - 1/2 tsp
3. Cumin (Jeera) - 1/2 tsp
4. Onion (medium) - 1 no, chopped fine.
5. Tomato (large) - 1 no, chooped fine.
6. Ginger garlic paste - 1 tsp
7. Green chilly - 1 no, slit.
8. Red chili powder - 1/2 tsp
9. Turmeric powder - 1/4 tsp
10. Coriander powder - 1 tsp
11. Yoghurt - 2 tbsp (optional)
12. Garam masala - 1/2 tsp
13. Salt as needed

Method:

1. Wash, pat dry and cut bhindi in 1 inch pieces. Ensure no moisture is present before cutting the vegetable. Keep aside. Cube or make thick slice of the small onion and open out each layer.
2. In a pan, heat oil and fry the bhindi till it it is browned, no need to cook well. Should take 3 to 4 minutes and set aside. Fry the cubed onions till they are slightly crisp and brown and set aside.
3. In the same pan, heat oil and add the cumin and carom seeds, sauté for a minute, add the chopped onion and fry till it is softened and pink.
4. Add the ginger garlic paste and sauté and add the powders and tomato. Mix well and let it fry till the oil separates from the masala. 
5. Now add salt as required and the yoghurt and continue mixing. If you aren't using yoghurt, add 2 tbsp of water. 
6. Add the fried bhindi and onion and mix well and cook without cover for 4 to 5 minutes or till the vegetable is cooked. 
7. Just before you switch off the stove add the garam masala, mix the vegetable and serve hot with parathas.

Note:

You can add 1/2 tsp of amchoor powder (dry mango powder), specially if you are not adding yoghurt. This adds sourness to the dish. 

Chocochip cookies

Who doesn't love chocochip cookies??? Honestly I can eat one, once in a while and appreciate it but I'm not a fan. Apparently I am in the minority according to my husband and son. So, I wanted to bake these for my family and hoped they would appreciate it as much as the store bought ones. I have been making these regularly for the last one year and am happy to share they are loved and consumed passionately and no other chocochip cookie will entice my son anymore. Mission accomplished!

This recipe was shared by my sister, who got it from a you tube channel - Bigger Bolder baking, link to the video https://www.youtube.com/watch?v=6E0PT5qXIpg

This was the first time I ever baked anything and it was such a success that I have started using my oven more often now. The video has great tips for ensuring the cookies have a crisp crust and are chewy inside and set in a lovely shape, which I will share below. I have used less sugar than mentioned in the original recipe.

Ingredients:

1. All purpose flour - 2 and half cups
2. Brown sugar - 3/4 cup
3. White sugar - 3/4 cup
4. Baking soda - 1/2 tsp
5. Butter - 225 gms at room temperature
6. Eggs - 2 nos
7. Vanilla essence - 1 tsp
8. Chocochips - 1 cup                                                                                                                            

Method:

1. In a large bowl, add the butter and sugar and mix well with a spoon for a couple of minutes, then break the first egg, mix for a minute or so and then add the second egg to the bowl and continue mixing, add the vanilla essence and mix well. You can use a whisk or a large fork too.
2. Next add the flour in two to three batches, salt, and baking soda and continue mixing till all the ingredients form a soft dough.
3. Lastly add the chocolate chips and mix well. The dough will be soft, but do not add more flour.
4. Transfer the dough into a clean container with a lid, that can be put in the freezer for half an hour or one hour in the refrigerator.
5. After the dough has chilled, use the 1 tablespoon measure to scoop balls from the dough and place them on the baking tray, lined with a silver foil. I do not flatten the balls as they flatten a bit during the baking process.
6. Remember to pre-heat the oven for 15 minutes at 190 degrees celsius before baking. 
7. Place the baking tray in the oven and bake for 15 to 18 minutes at 190 degrees celsius. Start checking at the 15 minute mark and if the cookie has a golden brown color all over, you know they are done. 
8. Let the cookies cool and then transfer to an airtight container and enjoy them over the next five to seven days. 

Note:

1. I make about 20 balls, but if you want you can make a  bigger size, by using the 1/4 cup measure to scoop the balls and get a larger sized cookie. The baking time  will vary depending on the size of the cookie so be mindful of that.
2. The dough is chilled so that the butter hardens and will melt while its baking in the oven. This allows the cookie to be gooey in the middle while the crust becomes crisp.
3. You can store the dough in the refrigerator for up to seven days. All you need to do when your ready to bake, let the dough  rest at room temperature for 15 minutes before putting it in the oven. 
4. You can add more chocochips and less sugar if you'd like. But use the brown sugar as it adds to the texture and taste.