A must try Chicken Curry, tastes delicious and healthy too. Please leave me a comment(feedback) once you have cooked and tasted this recipe.

Ingredients:

• 500gms Chicken 
• 2tbsp Dry Fenugreek Leaves/Kasuri Methi
• 1 Tomato chopped finely(optional)
• 1 medium Onion chopped 
• 1/4 cup Fresh grated Coconut
• 8 dry Red Chillies or 1tbsp hot paprika
• 1/2tsp Coriander Powder
• 1/2  or 1tsp  Fresh Ginger
• 3 Garlic Flakes
• 2 Cardamom, 1 Cinnamon Stick, 3 Cloves
• Salt to taste
• 1tbsp Lemon Juice
• 1/2tsp Turmeric Powder
• 100ml water
• 4tbps oil

Method:

• Mix well chicken, salt, turmeric powder, lemon juice and keep aside. 
• Grind onion, red chillies or paprika, coconut, ginger, garlic, cardamom, cloves with a little water until you get very smooth gravy.
• Heat oil in a pan. Add cinnamon stick, above gravy, tomatoes and fry for 5 minutes in low flame.
• Add Chicken, Coriander powder, mix well and close the lid. Cook in high flame for 5 minutes stirring in between.
• Add  water(If you want more gravy you can add more water), mix well and close the lid. Cook for 15minutes.
• Remove the lid, add fenugreek leaves/kasuri methi,mix well and cook for 10minutes or until the chicken is tender and until gravy thickens.
• Garnish with Coriander Leaves and Serve hot with Rice or Rotis or Wrappers.

 Note:

• You can use Fresh Fenugreek Leaves/Methi Leaves for this Recipe but the dry one tastes more better. 
• Kasuri Methi/Dry Fenugreek leaves are available in any Indian stores.
• For Weight Watchers: You can  use1tbsp oil instead of 20ml and avoid coconut
• Please adjust salt and spices according to you taste.

A refreshing strawberry blush, tasty and healthy. Kids will love this blush :)
Serves 2
Ingredients:

• 6 fresh Strawberries
• 1 small Apple, cored and sliced
• 1cup Orange Juice
• 2tbsp Castor Sugar or more if required
• 4 Ice Cubes
• Water if required

Method:

• Process strawberries, apple, orange juice, sugar and little water in a juicer. 
• Pour the juice in glass and serve with ice cubes.(I didn't use ice cubes here)

Ingredients:

• 1cup roasted Peanuts(skin removed)
• 1cup freshly chopped Cilantro/Coriander leaves
• 1tsp Tamarind paste or 1tbsp Lemon Juice
• 1tbsp freshly grated Coconut (optional)
• 1/2tsp Coriander Seeds
• 1/2tsp Cumin Seeds
• 1 Garlic flake chopped
• Water if required

For Tempering:

• 1/2tsp Mustard Seeds
• 1/2tsp Black Gram/Urad Dal
• 1sprig Curry leaves
• 2 dry Red chillies
• 2tbsp oil

Method:

• Grind together Peanuts, cilantro leaves, tamarind, coconut, cumin seeds, garlic with  water if required until you get smooth consistency. Do not add too much water as you get watery consistency. Keep aside.
• Now heat oil in a pan. Add mustard seeds, black gram dal, red chillies, curry leaves and fry for a minute. Pour over peanuts chutney and mix well.
• Garnish with cilantro leaves and serve with Idlis, Dosas..

Ingredients:

• 1 cup Pasta Shells
• 1 Tomato chopped
• 1/2cup fresh Mint Leaves
• 1 Garlic flake chopped
• 1 small Green Chilli chopped
• 1tbsp roasted Peanuts
• 1tbsp Parmesan Cheese
  
• 1tbsp Olive oil
• Salt to taste

Method:

• Bring a large saucepan of water to the boil. Add a pinch of salt. Cook Pasta Shells for 10 to 12 minutes or until pasta is well cooked. Drain excess water in a bowl and set pasta shells aside.
• Heat oil in a pan. Add Garlic, tomatoes, mint leaves, green chilli and fry for 10minutes in low flame or until tomatoes are well cooked. Cool down and set aside.
• Blend the above mixture along with Peanuts, Parmesan Cheese, Salt and little olive oil until you get smooth consistency.
• Add Pesto to Pasta. Toss to combine and Serve.

Ingredients:

•     500gms Chicken with Bone or Boneless
•     2 finely chopped Tomatoes
•     1tbsp Ginger Garlic paste
•     1tbsp grounded black pepper
•     1tsp Red Chilli Powder or 1tsp hot Paprika
•     2sprigs of Curry Leaves chopped
•     1/2tsp Turmeric powder
•     1tsp Coriander powder
•     20ml Oil
•     Salt to taste
•     Coriander Leaves for garnishing
•     500ml Water or more if required

Method:

• Mix well Chicken, Ginger Garlic paste, Red chilli powder, Coriander powder, Salt, Turmeric powder and Tomatoes and marinate for half an hour
• Bring to boil the marianted chicken with 500ml of water or more if required until chicken is tender. Once the chicken is cooked separate chicken pieces with the gravy.
• Heat oil in pan. Add the chicken pieces and fry for 5minutes in high flame stirring in between.
• Add the leftover gravy, black pepper, curry leaves and mix well. Cook for 10minutes or until gravy thickens.
• Garnish it with coriander leaves and serve hot with Rice or Rotis, Wrappers. 

 

Ingredients

• 150gms Cooked Rice
• 100gms Cooked Prawns
• 1cup chopped Bell Peppers/Capsicum
• 1/2tsp grounded Black Pepper
• 1tbsp Soy Sauce
• A pinch of grated Ginger(optional)
•  Salt to taste
• 2tbsp Sesame or Vegetable Oil
• 1 Egg

Method

• Heat 1tbsp oil in a pan. Beat the Egg, cook over a low heat, stirring constantly until softly scrambled. Remove from the pan and set aside.
• Heat remaining oil, add prawns, bell peppers, ginger and fry for 5minutes, stirring occasionally.
• Stir the rice into the mixture in the pan, mixing to combine. Add the scrambled eggs, soy sauce, black pepper and salt to the pan and stir to mix in the eggs thoroughly.
• Transfer to serving dishes and serve hot.

Ingredients:

• 1 Cup Yellow Pigeon Peas/Toor Dal (Yellow Split Lentils)
• 2 Tomatoes, grind coarsely or chop finely
• 1tsp Red Chilli Powder or hot Paprika
• 1 sprig of Curry Leaves
• 2 Garlic cloves, crushed
• 1tsp Mustard seeds
• 1tsp Cumin Seeds
• 2 Dry red chillies
• 1/4tsp Fenugreek powder
• Salt to taste
• 2tbsp Oil
• 2 1/2 cups water

Method:

• Wash Yellow Pigeon Peas/Toor dal thoroughly. Pressure cook it with 2cups water, cumin seeds, turmeric powder and 1tsp oil for 15minutes in low flame. Keep aside.
• Heat oil in a pan. Add mustard seeds, dry red chillies, garlic flakes, curry leaves and saute for 2minutes.
• Add chopped tomatoes, salt, red chilli powder or paprika, fenugreek powder, close the lid and cook for 20minutes or until tomatoes are well cooked.
• Once tomatoes become tender add cooked yellow pigeon peas/toor dal, mix well and cook for 10minutes in low flame stirring in between. (add remaining 1/2cup water if you want thin consistency)
• Garnish it with coriander leaves and serve hot with Rice and Ghee (Clarified Butter)

Pressure Cooker Version:

• Wash Yellow Pigeon Peas/Toor dal thoroughly and keep aside.Heat oil in a pressure cooker. Add mustard seeds, dry red chillies, garlic flakes, curry leaves and saute for 2minutes. Add chopped tomatoes, yellow pigeon peas/toor dal, red chilli powder or paprika, fenugreek powder, 2cups water and pressure cook  it for 15 to 20minutes(up to 2 whistles) in low flame or until dal is well cooked. Once done with cooking set aside. Do not open immediately, wait until pressure goes. It takes approximately 10 to 15minutes. Add salt, mix well, garnish it with coriander leaves and serve hot with Rice and Ghee (Clarified Butter)

Ingredients:

• 2 cups Vermicelli/Semiya
• 2 cups water
• 1 Green Chilli chopped
• 1 medium Onion chopped
• 1/2cup chopped Carrot
• 2tbsp Green Peas
• 1 sprig Curry Leaves(optional)
• 1/2tsp grated Ginger
• 1tsp Mustard seeds
• 1/2tsp Cumin seeds
• Salt to taste
• 2tbsp Oil

Method:

• Heat oil in a pan. Add Mustard seeds, Cumin seeds and allow it to splutter.
• Once spluttering starts, add green chillies, curry leaves, onions and fry for 2minutes in low flame.
• Add carrots, green peas, ginger and fry for 5minutes.
• Add water, salt,  close with a lid and bring to boil until carrots become tender approximately it takes 5minutes.
• Now add Vermicelli/Semya,  mix well and close with a lid and cook for 10 minutes or until vermicelli is well cooked in low flame.
• Serve hot with Ginger Pickle or Tomato Sauce

Ingredients:

• 100gms Cooked Prawns
• 2 Apricots de seeded and chopped finely
• 1 Cinnamon stick
• 2tbsp Sugar
• 1tsp Hot Paprika or Red Chilli Powder or Red Chilli Sauce
• 1 Cup water
• Salt to taste

Method:

• In a sauce pan, add apricots, cinnamon stick, sugar, water and bring to boil. Cook until gravy thickens.
• Add prawns, red chilli powder, salt and mix well. Cook for 10minutes in low flame.
• Prawns in sweet hot and tangy apricot gravy is ready
• Serve with pasta or noodles or rice.

Note: You can add 1tbsp of white wine or red wine.
           If the prawns are uncooked then toss them in olive oil for 5minutes and then add to the gravy and
           cook.

Ingredients:

• 4 Eggs
• 2 Onions,chop lengthwise
• 2 small Green Chillies chopped
• 1/2tsp grated Ginger
• 1/2tsp grated Garlic
• 1/2tsp Mustard Seeds
• 1/2tsp Cumin Seeds
• 1/2tsp Turmeric Powder
• 1tsp Red Chilli Powder or paprika
• 1/2tsp Coriander Powder
• Salt to taste
• 1 sprig of Curry Leaves
• 4tbsp Extra Virgin Olive Oil
• Few Cilantro Leaves to garnish

 Method:

•  Heat oil in a pan. Add cumin seeds and mustard seeds. Allow it to splutter.
•  Once spluttering starts add green chillies, chopped onions, turmeric powder, ginger,garlic and fry until onion turns light golden color.
• Add red chilli powder, coriander powder, salt and mix well.
• Beat the eggs into the pan (do not mix now) and close the lid and allow it to cook for 10minutes in low flame.
• Now slowly flip it other side, mix well and fry for more 10minutes.
• Finally garnish it with cilantro leaves and serve hot with rice or wrap it in a wrapper for your lunchbox.

Ingredients:

• 1 cup Orange Sweet Potato(skin peeled) cubes
• 1/2 cup Carrot(skin peeled) cubes
• 1inch Cinnamon Stick
• 1 Garlic clove crushed
• 1 small onion, chopped
• 2 cups vegetable stock
• 1tbsp Olive oil
• A Pinch of Nutmeg
• A Pinch of Paprika
• Salt and Pepper to taste

Method:

• Heat oil in a saucepan over medium heat. Add cinnamon stick, garlic and onion. Cook, stirring, for 2 minutes or until onion has softened.
• Add sweet potato cubes, carrot cubes, nutmeg and paprika. Cook for 5minutes.
• Add vegetable stock, pepper, salt and bring to boil for 15 to 20 minutes or until potatoes and carrots are tender. Set aside for 5 minutes to cool slightly.
• Blend in batches(remove cinnamon stick), until smooth. Return to pan over low heat. Cook, stirring, for 2 minutes or until heated through. Serve.

Ingredients:

• 100gms Pasta
• 1cup Fresh Green Peas

For Dressing:

• 2tbsp Cream Cheese
• 2tbsp Natural Yoghurt
• Few Fresh Mint Leaves
• 1tbsp  Red Chilli chopped finely
• Freshly ground black pepper

Method:

• Cook pasta as directed in packet instructions. ( Add pasta to a large pan of boiling, slightly salted water. Cook for 10 - 12 minutes, drain well and keep aside.)
• Boil green peas with 1 cup water for 5minutes. Drain water and keep green peas aside.
• To make dressing, place cream cheese, yoghurt, mint leaves, red chilli, black pepper in a bowl and mix to combine.
• In a bowl, place pasta, green peas and spoon over dressing and toss to combine. Chill well before serving.

Ingredients:

•  1 kg Chicken boneless or with bones
•  1 big chopped Onion
•  2 tbsp of Ginger Garlic Paste
•  2tbsp of Red chilli powder
•  1tsp Coriander powder
•  1/2 tsp of Garam masala
•  1tsp Turmeric powder
•  1/4 cup Dry  or Fresh grated Coconut
•  Juice of 1 lime
•  1tbsp Poppy Seeds
•  50ml Oil
•  Salt to taste
•  1 inch Cinnamon Stick
•  4 Cardamoms
•  2 Cloves
•  1 bunch freshly chopped Coriander leaves
•  1/2  bunch Fresh Mint leaves
•  1/2 bunch Fresh  Fenugreek/Methi leaves 
•  1 Cup Water

Method:

•  Mix Chicken, Ginger Garlic paste(1tbsp), Red chilli powder, Coriander powder, Garam masala, turmeric powder, Salt, Lime Juice and marinate for an hour in deep freezer.
• For Gravy: Grind Onions, grated coconut,  poppy seeds and ginger garlic paste(1tbsp) to a fine paste and keep aside.
• Heat oil in a pan. Add Cardamom, cloves, Cinnamon, and fry for a minute.
• Add the above grinded paste and fry in low flame till it turns golden color.
• Add Coriander leaves, Mint Leaves and Fenugreek/Methi leaves. Fry for 2minutes.
• Now add the marinated chicken and fry 10 minutes in high flame stirring in between.
• Add 1 cup of water and allow it boil for 30 to 40minutes in low flame. You can add more water if you want to have more gravy. That's your choice.
• Cook until the gravy thickens and Chicken is tender.
• Garnish it with coriander leaves and serve hot with rice.

Ingredients:

• 150gms of Baby Spinach Leaves washed and chopped finely
• 4 medium sized Potatoes chop into cubes
• 1 medium sized Onion Chopped
• 1 Green Chilli chopped finely
• 1tsp of grated Ginger
• 1 Garlic flake, grated
• 1 sprig Curry leaves
• 1tsp Mustard Seeds
• A pinch of cumin powder
• 3tbsp of Olive Oil
• Salt to taste

Method:

• Heat oil in a pan. Add Mustard seeds and allow it to splutter. Once Spluttering starts add green chillies, curry leaves, onions,garlic, ginger and fry until onions turn light golden color.
• Add Potato cubes, cumin powder and salt. Mix well, close the lid and cook until potatoes are tender in low flame.
• Add spinach leaves, mix well and cook for 10 minutes, covered with lid.
• Serve hot with Rice or you can wrap it in a wrapper.

Note: If you want a gravy version (Spinach Potato Curry) add 1cup of water and bring to boil until gravy thickens(step 2)

Ingredients:

• 250gms Tomatoes chopped finely
• 200gms Mushrooms, sliced 
• 1 Onion chopped
• 1/2cup Green Peas (optional)
• 1tsp Fresh Grated Ginger
• 1tsp Grated Garlic
• 1tbsp smoked hot paprika or Red Chilli powder
• 1tsp Mustard Seeds
• 1tsp Cumin Seeds
• 1tbsp Fenugreek/Methi Leaves
• 1tsp Turmeric Powder
• 1tsp Garam Masala
• 4tbsp Oil
• Salt to taste
• Cilantro/Coriander Leaves to garnish

Method:

• Heat 2tbsp oil in a pan. Add Mushroom and fry for 5minutes in high flame. Keep them aside.
• In the same pan heat remaining oil. Add mustard seeds, cumin seeds and allow it to splutter.
• Add onions, ginger, garlic and fry until onion turns golden color.
• Add tomatoes, paprika or red chilli powder, garam masala, salt, turmeric powder, fenugreek leaves and mix well. Close with a lid and cook for 30minutes in low flame.
• Add fried mushrooms, green peas and cook for another 10mintues.
• Garnish with Cilantro leaves and Serve hot with Rice

Ingredients:

• 250gms tomatoes
• 1 Onion chopped lengthwise
• 4 Garlic flakes chopped lengthwise
• 1 Green Chilli Cut into lengthwise
• 1 sprig Fresh Curry Leaves
• 1tsp Tamarind Paste or 1tbsp of lime juice
• 500ml water
• 1tsp Mustard Seeds
• 2 Dry Red Chillies
• 1/2tsp Cumin powder
• 1/2tsp Fenugreek Powder
• 1tsp Black pepper grounded
• 1/2tsp Turmeric Powder
• Salt to taste
• 2tbsp Clarified Butter/Ghee or Vegetable Oil
• Freshly chopped Cilantro/Coriander leaves for garnishing.

Method:

• Grind Tomatoes until they are mashed.
• In a heavy bottomed pan, bring to boil mashed Tomatoes, Garlic, Onions, Salt, Tamarind Paste Turmeric Powder and Green Chillies for 30 minutes.
• For Tempering: Heat Ghee/Oil in a Pan. Add Mustard Seeds, Dry Red Chillies, Curry leaves, cumin powder, fenugreek powder and black pepper and fry for 5minutes in low flame.
• Add this tempering to the above rasam and mix well.
• Garnish with cilantro leaves and serve hot with Rice and Dal.

 

Ingredients:

• 1 Cup Yellow Pigeon Peas/Toor Dal
• 1tsp Cumin Seeds
• 1tbsp Vegetable Oil
• 1 Garlic Flake chopped(optional)
• 1 sprig of Curry Leaves(optional)
• 2cups of water
• Salt to taste

Method:

• Wash thoroughly  Yellow Pigeon Peas/Toor Dal.
• Pressure Cook it with all the above ingredients for 10minutes.
• Remove and Set aside for 5minutes or until the pressure goes out. 
• Add Salt to taste, mix well and Serve hot with Rice and Clarified Butter/Ghee.

Ingredients:

• 1 cup Fresh Green Peas
• 1 cup Fresh Sweet Corn or Normal Corn
• 1 clove Garlic grated finely
• 1/2tsp Red Chilli Powder
• 1tbsp Extra Virgin Olive Oil
• Salt to taste
• 500ml Water

Method:

• In a large bowl bring to boil Green Peas and Sweet Corn for 5mintues. Drain water and keep them aside.
• In a pan heat olive oil. Add Green Peas, Corn, Salt and fry for a minute.
• Add grated Garlic and Red Chilli Powder. Fry for 10minutes.
• Serve hot

Ingredients:

• 2tbsp of Vegetable Oil
• 1 Large Onion, Chopped finely
• 2 Clove Garlic, Crushed
• 2tbsp of Chopped Coriander/Cilantro Roots
• 1 Cup of finely mashed Tomatoes
• 1tsp dried Oregano
• 1 litre Vegetable Stock
• 100gms Small Pasta Shells
• Freshly ground black pepper
• 1tbsp finely chopped Coriander/Cilantro leaves
• Salt to taste
• A pinch of sugar

Method:

• Heat oil in a large saucepan and cook onion, garlic, cilantro roots, for 5 minutes or until vegetables are just tender.
• Stir in mashed tomatoes, oregano, cilantro leaves, a pinch of sugar, salt and vegetable stock. 
• Bring to the boil, reduce heat and simmer for 20minutes.
• Stir in pasta. Season to taste with pepper and simmer, uncovered for 30minutes,
• Serve hot.

Ingredients:

•  100gms Spaghetti 
• 1 Capsicum Sliced lengthwise
• 2 Garlic Cloves crushed
• 2tbsp Parsley Leaves
• Salt and Pepper to taste
• 2tbsp of Olive Oil

Method:

• Cook Spaghetti/Pasta according to packet instructions. Drain water and keep Spaghetti  aside
• Heat a pan. Dry roast parsley leaves for 5mintues or until parsley leaves becomes crispy. Remove from pan and crush them and keep aside.
• Now in the same pan heat olive oil. Add Garlic, Capsicum and fry for 5mintues or until Capsicum is cooked.
• Add Spaghetti, Salt and Pepper. Mix well and fry for 5mintues.
• Finally add crushed parsley leaves and Serve hot.

Ingredients:

• 100gms Pasta Shells
• 100gms Mushrooms Sliced
• 50gms Mini Roma Tomatoes
• 1 Medium Size  Onion Chopped finely
• 2 Garlic Flakes Crushed finely
• 2tbsp of Extra Virgin Olive Oil
• 2 Dry Red Chillies crushed
• Salt and Pepper to taste

Method:

• Bring a large saucepan of water to the boil. Add a pinch of salt. Cook Pasta Shells for 10 to 12 minutes or until pasta is well cooked. Drain excess water in a bowl and set pasta shells aside.
• Meanwhile heat oil in a pan. Add crushed dry red chillies, garlic and onions.
• Saute for 5minutes or until onion turns golden color.
• Add mini Roma Tomatoes and fry for a minute. Now add Mushrooms and fry until mushrooms becomes tender.
• Add Cooked Pasta Shells and 1/2 cup water(excess drained water) and mix well.
• Add Salt and Pepper to taste.
• Cook for 5minutes and Serve hot.

Ingredients:

• 1  bowl of Cooked Basmati Rice or Plain Rice
• 1/4 Cup Cooked Chickpeas
• 1 small Green Chilli Chopped
• 1tbsp Lemon Juice
• 1tsp Mustard Seeds
• 1 Dry Red Chilli
• 1 sprig Curry Leaves
• Salt to taste
• 1tbsp Oil

Method:

• In a bowl combine cooked Rice, Salt, Lemon Juice and mix well, then keep aside.
• Heat oil in a pan. Add Mustard Seeds, Dry Red Chillies, Curry leaves and fry for few seconds.
• Add Green Chillies and Chickpeas. Saute for 5minutes in high flame.
• Add the above rice and mix well.
• Serve hot

Ingredients

• 1 bowl cooked Chickpeas
• 1 tbsp olive oil
• 1/4 tsp Paprika (optional)
• Salt to taste

Method

• Combine all the above ingredients in a bowl.
• Preheat oven to 220 degrees . 
• Lay the chickpeas on a baking sheet and bake for 20 minutes.

 Ingredients:

• 1 Bowl Cooked Rice
• 1 Cup Chopped Bell Peppers/ Capsicum
• 1 tablespoon roasted Sesame Seeds Powder
• Salt and Pepper to taste
• 1tbsp Extra Virgin Olive Oil   

 Method:

• Heat Oil in a pan.
• Add chopped Bell Peppers and fry for 2minutes.
• Add Sesame powder, Salt and Pepper and saute for 5minutes.
• Add Cooked Rice and mix well. Fry for 2minutes.
• Serve hot   
  

  

Ingredients:

• 500gms Cauliflower cut into florets
• 2tbsp Fresh Green Peas
• 1 cup Fresh Tomato Puree
• 1 medium Onion chopped finely
• 2tbsp Roasted Sesame Powder
• 1tbsp Roasted Peanuts Powder
• 1 tsp Red Chilli Powder
• 1/4tsp Garam Masala
• 1/4tsp Corainder Powder
• 1tsp Garlic Chopped finely
• 1tsp Fresh grated Ginger
• 2 Cloves, 1 Cinnamon Stick and 2 Cardamom
• 50ml Sunflower Oil
• Salt to taste
• 1 cup or more water for gravy

Method:

• Heat Oil in heavy bottomed pan. Add cloves, cinnamon, cardamom and fry for half minute.
• Add Onions, Ginger, Garlic and saute until they turn light golden color.
• Add Tomato Puree and cook for 2 minutes. 
• Add Sesame powder, Peanuts powder, Red Chilli powder, Garam Masala, Coriander powder and saute for 5minutes. 
• Add water and bring to boil for 15minutes in high flame.
• Add Cauliflower Florets, Green Peas, Salt and cook until they are tender or well cooked.
• Serve hot with Rice or Wraps or Rotis.