Thursday, September 27, 2007

Spinach Fry

When we think of Calcium, we instantly think of Milk and other Dairy products. But do you know that Spinach is a good source of Calcium too? Packed with Iron, Folic acid and Calcium, Spinach sure is one powerful Leaf! We all use Spinach in dals..... here is yet another easy preparation.

1 box (10 oz) of frozen, chopped spinach
1 small onion, finely chopped
3 garlic cloves
1/2 tsp urad dal
1/4 tsp cumin seeds
4 curry leaves
3 green chillies (slit lengthwise)
1/4 tsp turmeric
salt to taste
1 tbsp Oil

Thaw frozen spinach, squeeze water, and set the spinach aside.
Heat oil in a saucepan, add seasoning of urad dal, cumin seeds, chopped garlic & curry leaves. Add onion and saute until onion turns translucent. Add spinach, salt & turmeric, green chillies and let fry for 10-15 minutes. If you dont like plain spinach flavour, add a 1/4 tsp of your favourite garam masala powder. This fry can be had with rice.

Cabbage curry with mustard seeds powder

Cabbage is considered as one of the best foods - it has less calories, more nutrients and is easy to cook. Mustard seeds powder adds a little zing to the curry. Here is a quick and easy recipe.

1/2 a head of medium sized cabbage - chopped
1 big onion - finely chopped
2 dried red chillies - broken into pieces
1/2 tsp urad dal
1/4 tsp each of cumin seeds, turmeric
2 garlic cloves - minced
4 curry leaves
3 green chillies - slit lengthwise
2 tbsp tamarind extract
salt to taste
1/4 tsp of garam masala powder
1 1/2 tsp of mustard seed powder (dry roast, let cool and make powder)
1 tbsp oil

Heat oil in a saucepan, add seasoning of dried red chillies, urad dal, cumin seeds, curry leaves. Add onion & garlic, saute until the onions become soft. Add chopped cabbage, green chillies, salt, turmeric - mix and cook uncovered, for approx. 10-12 minutes - cabbage should be slightly crisp and not completely softened. At this point add garam masala powder, tamarind extract, saute for a couple of minutes until the liquid evaporates, turn the stove off. Add mustard seed powder, mix well. This curry is good with rice.

Saturday, September 22, 2007

Chicken Makhani

Chicken, onions, tomatoes, spices & cream is all that takes, to make this dish delectable. Try it out, and your family & friends would be asking for more!


1 Lb chicken - cubed (boneless, skinless)
1 medium size tomato (diced) & 3 tspns. tomato paste
2 medium size onions
2 tsp coriander seeds
2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp poppy seed powder
a small piece of ginger
4 garlic cloves
3 green chillies (slit lengthwise)
3 cloves (lavang) & 1/4 tsp cumin seeds - for seasoning
6 curry leaves
turmeric, red chillie powder, salt to taste
mint & coriander leaves
2 tbsp oil
2 cups water
3 tbsp cream

Put a saucepan on medium heat and add chicken pieces, 1/4 tsp turmeric, 1/2 tsp each, salt & red chillie powder. Mix and let the water evaporate.... during this process the chicken is half cooked. Turn the stove off, set the chicken pieces aside.

Grind onions alongwith coriander seeds, fennel, cumin, poppy seed powder, ginger, garlic - make a smooth paste. Heat a saucepan, add oil & add seasoning of cloves, cumin seeds, curry leaves. Add onion paste & fry until the paste loses its raw smell. Add tomato pieces, tomato paste, salt, turmeric, mix well, cover & cook until the tomato turns soft. Add chillie powder, water & chicken pieces and let cook on medium heat, until all the water evaporates. At this point, add green chillies and cream, mix well. Adjust salt, turn the stove off and add mint & coriander leaves. This delectable dish can be enjoyed with plain rice, fried rice, rotis.

Friday, September 21, 2007

Rice with Vegetables

With rice, the possibilities are endless! Don't you all agree?! I am sure all of us have a number of recipes for rice preparations..... well, here is one such flavour packed recipe.


2 cups Basmati Rice
3 cups Water
1 cup Cream (Heavy or Light whipping cream)
2 cups Chopped Vegetables (carrots, french beans)
4 Garlic cloves - minced
a small piece of Stone flower (optional)
1/4 tsp each of Cumin seeds & Turmeric
3 each of Cloves & Cardamom (make a coarse powder)
6 Curry leaves
1/2 tsp Pulav masala
1/4 tsp shahjeera powder
1/4 tsp red chillie powder
3 Green chillies (slit lengthwise)
salt to taste
2 tbsp Oil
Coriander leaves - chopped
Note: The 'cup' measurement given above is the small 'cup' given alongwith our electric rice cooker

Start the electric rice cooker on 'cooking' and add oil. When the oil is hot enough, add cumin seeds, cloves, cardamom, garlic, curry leaves, stone flower, vegetables, turmeric, shahjeera powder, 1/2 tsp salt & green chillies.... in that order. Cover and cook until the vegetables are tender. Add red chillie powder, washed rice, pulav masala, mix & fry the rice for a couple of minutes, then add cream and water, adjust salt and cook until done. When done, add coriander leaves and mix lightly.

For those unfamiliar with 'stoneflower' , here is a picture.

Thursday, September 20, 2007

Tomato curry with Shrimp

Tomato is one of my favourite vegetables (or fruits, should I say?) and I use it in my everyday cooking - be it in rasam, sambar or in curries. A true flavour enhancer, it adds a nice texture and vibrant colour to the dish. Here is a simple recipe for tomato curry, I just add shrimp to jazz it up!

5 medium sized tomatoes - diced
2 medium onions, sliced lengthwise & cut into medium size pieces (abt the same size as tomatoes)
2 garlic cloves - chopped
3 green chillies - slit lengthwise
2 cloves(lavang)
1/4 tsp each of mustard & cumin seeds, turmeric powder
4 curry leaves
coriander leaves - finely chopped
salt to taste
1/2 tsp garam masala powder - optional

2 fistfulls of shrimp (I use the frozen cooked shrimp - small, medium : any size will do)
2 tbsp oil

Heat oil in a Pan & when the oil is hot, add mustard seeds. Once the mustard seeds start crackling, add cumin seeds, cloves, curry leaves, onion pieces, garlic. Saute the onions until they turn translucent. Add tomato pieces, turmeric, salt and green chillies, cover and cook until the tomatoes turn soft. Uncover, let 3/4th of the liquid evaporate, add garam masala powder and shrimp, mix well and let them cook further until all the liquid evaporates. Once you add the shrimp it should not take more than 10 minutes.... so that the shrimp remains soft & succulent! Turn the stove off, add coriander leaves. Enjoy this dish with rice or roti/chapathi.