Punjabi Chicken Masala

It is a spicy, yummy and delicious Punjabi dish. I have prepared fresh masala powder. It gives very good aroma to this dish. And also gets its authentic Punjabi taste to this dish. It gives the unique taste. So try to do this at least once in your life time.

This goes well with Jeera rice / fried rice / steamed rice / parota/ naan / dosa / idli…

Ingredients

Chicken – ½ kg

Chopped Onions – 4

Chopped Tomatoes – 4

Ginger Garlic Paste – 2 tsp

Turmeric Powder – 1 tsp

Chilli Powder – 1 tsp

Cinnamon Stick – 1

Cardamom – 4 pods

Cumin Seeds – 1 tsp

Salt to taste

Oil – 3 tsp

For Punjabi Masala

Cumin Seeds – 2 tsp

Coriander Seeds – 2 tsp

Fenugreek Seeds – ½ tsp

Black Peppercorns – 2 tsp

Bay Leaves – 2

Cinnamon Stick – 2

Method

Heat oil in a pan, and dry roast all the ingredients which is under “for Punjabi masala”

Let it cool down for about 10 min. Then grind it as a fine coarse powder and keep it aside.

In the same pan, heat another tsp of oil adds cumin seeds, cinnamon, cardamom and fry for a min.

Then add onions and fry till it becomes mushy. Then add ginger garlic paste and cook on medium flame heat for 3 minutes.

 Now add the chicken pieces and mix well. Then fry another 10 minutes on a low flame.

Now add the tomatoes, red chilli powder, turmeric powder, crushed pepper, and cook for another 5 minutes.

Add salt and then Punjabi masala and mix it well. Then add water, cover and cook on low flame for about 15 min.

Once it done, switch off the flame and garnish with coriander leaves.

The hot and Spicy Punjabi Masala is ready to serve with rice or roti…

Wheat Sweet Pakora

It is a healthy evening snack. I just added rice flour for crispiness. Cardamom powder gives nice flavor to this snack. Kids love this because of tastiness. It’s healthy too.

Normally we use some spices to make pakora. But it is something different. I have added jaggery also. It is good for health. You can make entire pakora by using jaggery without adding sugar.

Ingredients
Wheat Flour – 1 cup
Rice Flour – ¼ cup
Sugar – 1 cup
Cardamom Powder – 1 tsp
Dry Grated Coconut – 3 tsp
Milk – 6 tsp
Grated Jaggery – ¼ cup
Salt – a pinch
Oil for deep frying
Method
In a big bowl, add wheat flour, rice flour, sugar, grated jaggery, cardamom powder, milk, grated coconut, and salt mix well.
If water required add little water and mix well till the consistency of batter will be very good.
Keep this mixture aside for 2 hours. Then heat oil in a pan. Then make this batter as round shaped balls and put into oil.

Now fry all pakora’s well till the golden color comes out. Use paper towel to remove excess oil from this pakora’s.

Toor Dhal Chutney

It’s typical South Indian chutney. It’s very easy to prepare and goes well with hot steamed rice / idli / dosa/ vatha kuzhambu sadam…

I usually have this chutney with hot steamed rice with ghee and papad… It’s really amazing. My mom used to prepare this chutney often.

It should be in thick consistency. If you add ghee with this chutney, kids love to have more idli’s or dosa… Try this tasty authentic recipe and enjoy J

Ingredients

Toor Dal – 1/2 cup

Grated Coconut -1/2 cup

Dry Red Chilli – 7

Hing – a pinch

Garlic – 5 cloves

Salt to taste

(To Temper)

Mustard Seeds – 1 tsp

Curry Leaves – few

Sesame Oil – 2 tsp

Method

In a pan, heat oil. Add fry red chillies, hing, and garlic and then keep it aside.

Then add toor dhal and saute in low flame until dhal turns golden brown.

Now add grated coconut and saute for about 2 to 3 minutes on a low flame.

Let it cool down for about 5 to 10 minutes. Then grind it with little water, salt to a coarse paste.

In a pan, heat another tsp of sesame oil. Now add mustard seeds and curry leaves.

Then pour this into toor dhal chutney. Now serve with hot steamed rice…

Cabbage Egg Podimas

It’s a simple and easy combination dish. This is healthy too. You can also use this as stuffing for bread, chapatti and roti.

This goes well with any rice. Both cabbage and eggs blended well with this recipe. And there is capsicum added to give good crunch. Try this delicious recipe and enjoy with your meal!

Ingredients
Chopped Cabbage – 2 cups
Chopped Onions – ½ cup
Chopped Capsicum – ½ cup
Sliced Green Chilli – 2
Eggs – 2
Grated Coconut – ½ cup
Poppy Seeds – 1 tsp
Garlic – 4 pods
Ginger – a small piece
Chilli Powder – 1 tsp
Fennel Powder – ½ tsp
Salt to taste
Turmeric Powder – a pinch
Mustard Seeds – 1 tsp
Urad Dhal – 1 tsp
Oil – 2 tsp
Method
In a blender, add ginger, garlic, poppy seeds, green chillies and salt then grind it as a coarse paste.

Heat oil in a pan; add mustard seeds and urad dhal. When it splutters add onions and saute till golden brown.

Now add capsicum, cabbage and fry for 3 to 4 minutes. Then add ground paste, chilli powder, salt and ½ cup of water.

Once it done, beat eggs with turmeric and add to cabbage. When the eggs cooked properly, add the grated coconut, fennel powder and mix well.

Switch off the flame and garnish with coriander leaves.

Chettinad Potato Fry

It’s a famous dish and I have added freshly grounded masala powder. It gives the nice aroma and excellent taste to this dish. It is really a spicy one. This goes very well with kuzhambu rice/ rasam rice/ curd rice/ chapatti…

Ingredients
Cubed Potatoes – 2 cups
Finely Chopped Onion – 1
Turmeric Powder – 1 tsp
Coriander Leaves – few
Salt to taste
To Temper
Mustard Seeds – ½ tsp
Urad Dhal -1/2 tsp
Pepper Corns – 10
Curry Leaves – few
Hing – a pinch
For Roast
Ural Dhal – ½ tsp
Coriander Seeds – 1 tsp
Dry Red Chilli – 5
Peppercorn – 1 tsp
Fennel Seeds – 1 tsp
Cinnamon Stick – a small piece
Oil – 2 tsp
Method
In a pan heat oil and add all the ingredients which is under below “for roast” and fry well on a low flame. Let it cool down and grind to a fine powder.
Heat oil in a kadai, fry all the ingredients which are under “to temper”. Now add the chopped onions with little salt and fry the onions till it becomes mushy.
Then add the turmeric powder, cubed potatoes and add water keep cook on a medium flame.
Then add the ground masala powder mix well. Sprinkle oil and keep cook on a low flame.
Then switch off the flame and garnish with coriander leaves.

Punjabi Egg Masala

It’s a simple and easy lip smacking recipe. No need to spend much time to prepare this great and tasty dish.

The nice red color comes from tomatoes. It is one of the most loved items of the kids and it is healthy too.

This egg masala goes well with steamed rice/ jeera rice/ roti/ 

parota…

Ingredients

Boiled Eggs – 5

Chopped Onions – 1 cup

Chopped Tomatoes – ½ cup

Cumin Seeds – 1 tsp

Bay Leaf – 1

Turmeric Powder – 1/2 tsp

Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Crushed Kasoori Methi (Venthaya leaf) – 1 tsp

Garam Masala – ½ tsp

Amchoor (or) dry mango powder

Salt to taste

Oil – 2 tsp

(For Masala)

Ginger – a small piece

Garlic – 5 pods

Chopped Onion – 1 cup

Green Chillies – 2

Fennel Seeds – 1 tsp

Chopped Tomatoes – 1 cup

Cloves – 3

Cinnamon sticks – 2

Method

Heat oil in a pan, roast all the ingredients which is under “for masala” and let it cool down and grind everything together in a mixer and keep it aside.

In the same pan, add cumin seeds, bay leaf, chopped onions, and fry till it becomes mushy.

Now add turmeric powder, coriander powder, chilli powder, dry mango powder, chopped tomatoes and fry for another 5 minutes on low flame.

Then add the prepared masala paste and cook for another five minutes. Now add salt, garam masala and cook for another 2 to three minutes.

Now add water and boiled eggs to it. Mix well. Keep cook this gravy for another 5 min.

Add the crushed kasoori methi to this gravy. Mix well and switch off the flame.

Beetroot Peanut

It’s a simple and great dish. We can try this snack at evening time with hot tea or coffee. Peanuts are rich in nutrients. It’s a good source of fiber, Vitamin E, magnesium and phosphorus. It also contributes to brain health and blood flow.

Beetroot is and excellent source of manganese and folate. It contributes to the development of heart disease, stroke or peripheral vascular disease. This should go well with steamed whit rice, chapatti, roti and dosa.

Ingredients
Peanuts – 1 cup
Grated Beetroot – 1 cup
Sliced Green Chilli – 2
Chilli Powder – 1 tsp
Pepper Powder – ½ tsp
Finely Chopped Onions – ½ cup
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tsp
Salt to taste
(To Temper)
Mustard Seeds – ½ tsp
Cumin Seeds – 1 tsp
Grated Coconut – 3 tsp
Chopped Coriander Leaves – 3 tsp
Chopped Mint Leaves – 2 tsp
Sesame Oil – 1 tsp
Cashew – 2 tsp
Method
Soak peanut in water for about 10 to 15 minutes. Then pressure cook it with little bit salt till 5 whistles comes out. Then keep aside.

In a pan, heat oil adds mustard seeds, when it pops out add cumin seeds fry for few seconds. Now add chopped ginger and garlic, green chilli, onions, salt and fry well until it becomes mushy.

Then add cashew and fry well. Now add mint and coriander leaves fry for a minute. And then add grated beetroot, chilli powder, pepper powder and keep cook for 4 to 5 minutes on a low flame.

Finally add the peanut and mix well. Now add the grated coconut an mix everything together. Garnish with coriander leaves and serve hot…

Mexican Omelette

It’s a very simple and easy Mexican omelette. This is a great breakfast dish. It can be prepared in short duration. Eggs make the healthy breakfast recipes even if you are hurry. You can prepare this dish by using micro oven or normal method and I hopefully update salsa recipes in my feature posts…This goes well with salsa. It will be tangy. Enjoy this…

 Ingredients

Eggs – 3

Pepper Powder – 1 ½ tsp

Butter – 2 tsp

Chopped Coriander Leaves – 1 cup

Chopped Onions – ½ cup

Red chilli Powder – 2 tsp

Chopped Tomatoes – 1 cup

Salsa Sauce – 2 tsp

Plastic Wrap - 1

Water – 4 tsp

Salt to taste

(To Mix)

Chopped Coriander – ¼ cup

Chopped Tomato – ¼ cup

Salsa sauce – ¼ cup

Method

In a medium bowl, break the eggs. Then add salt and water into it. Beat the eggs very well.

Now add chopped onions, tomatoes, pepper powder, chilli powder and salsa sauce.

In a dosa pan, heat butter then pour the beaten eggs. Keep cook on a low flame.

It should be in slight golden brown color. Then turn into other side. Now add another tsp of butter on the top.

Once it done, switches off the flame, and serves hot with any meals.

(Using Microwave)

Preheat the micro oven to 250 degrees. In a microwavable dish, add 1 tsp of butter and heat it for a minute.

Now spread the butter evenly. Add the beaten eggs to the pan. 

Then cover the dish with plastic wrap tightly. Make a small hole to on top.

Cook these beaten eggs in the microwave for about 5 minutes. Remove it from the oven and place the omelette on a serving dish.

Sprinkle shredded butter on the omelette. Serve Mexican omelette with salsa…