Vegetable Soup

 

Vegetable Soup

Vegetable Soup has become one of my most popular soup recipes and for good reason! It’s very healthy, it’s comforting and 1,000 times better than what you’ll get in a can! Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.

Not only is this soup delicious but and it’s so easy to make. It just takes some chopping and a bit of simmering until you’ve got a soup everyone will love!

This is a recipe you’ll definitely want to add to your dinner or lunch rotation. And it yields a pot full and makes great leftovers!

You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen. Here’s a list of what we can use; 

• carrots
• celery
• tomatoes
•  potatoes
• green beans
• corn
• peas
• yellow onion and garlic

Adding Extra Flavor from Herbs and Spices

This soup has a mild seasoning blend to it which we can prefer (because it lets the flavor of the vegetables shine) but you can definitely add more herb flavor or spices to taste. Here’s a few ideas of what you could add:

Fresh or dried herbs such as basil, thyme, oregano or marjoram.

Dried herb blends such as Italian seasoning or herbs de Provence.

Red pepper flakes will add a spicy kick.

Paprika or a curry powder.

Add a parmesan rind and simmer.

 

Servings: 1 servings

Preparation time 15 minutes

Cooking 40 minutes

Ready in: 55 minutes

 

Ingredients

• 0.25 Tbsp. olive oil
• 0.19 cups chopped yellow onion (1 medium)
• 0.25 cups peeled and chopped carrots (about 5)
• 0.16 cups chopped celery (about 3)
• 0.5 cloves garlic , minced
• 0.5 (14.5 oz.) cans low-sodium chicken broth* or vegetable broth
• 0.25 (14.5 oz.) cans diced tomatoes (undrained)
• 0.38 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
• 0.04 cup chopped fresh parsley
• 0.25 bay leaves
• 0.06 tsp dried thyme
• Salt and freshly ground black pepper
• 0.19 cups chopped frozen or fresh green beans
• 0.16 cups frozen or fresh corn
• 0.13 cup frozen or fresh peas

 

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
3. Add in broth tomatoes, potatoes, parsley, bayleaves, thyme and season with salt and pepper to taste*.
4. Bring to a boil, then add green beans.
5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
6. Add corn and peas and cook 5 minutes longer. Serve warm.

Mince Pie Recipe

Ingredients Of Mince Pie

• 350 gm flour
• 225 gm butter 
• caster sugar 
• Salt to taste 

For mince meat: 

• 100 gm raisins 
• 100 gm currants 
• 50 gm moist sugar 
• 50 gm citron 
• 20 gm candied lemon peel 
• 20 gm candied orange peel 
• 5 gm nutmeg 
• 1 apple (chopped) 
• 30 ml lemon juice 
• 2 lemon rind 
• 100 ml brandy 

How to Make Mince Pie

• Mix all the ingredients for mincemeat together and use it as mincemeat. 
• To make the pastry, rub 225g cold, diced butter into 350g plain flour and mix in 100g golden caster sugar with a pinch of salt. 
• Combine the pastry into a ball (don't add liquid) and knead it briefly. 
• The dough will be fairly firm, you can use the dough immediately, or refrigerate it for later use. 
• Preheat the oven to 180C as well as line patty tins. 
• Add small sized balls of pastry into each hole and spoon mincemeat into the pies. 
• Now take slightly smaller balls of pastry than before and pat them in between your hands to make round lids, big enough to cover the pies. 
• Top the pies with their lids, pressing the edges gently together to seal, (The pies may now be frozen for up to 1 month). 
• Brush the top of the pies with milk and bake for 20 minutes until golden. 
• Leave it to cool in the tin for 5 minutes and remove it on a wire rack. 
• To serve, lightly dust it with icing sugar.
  
  Key Ingredients: flour, mincemeat, butter, brandy and lemon juice

Banana and Almond Porridge

Method:

• Gather all the ingredients.
• Soak the oats in water for a few minutes, and in another bowl soak chia seeds in water for 10 minutes.
• In a pan over medium flame, heat up the milk and add banana, dates, almonds and cinnamon.
• Add the saffron thread to the milk. After 30 seconds, add the oats and cook with the milk.
• After 1 minute, when the porridge is the right consistency and oats are cooked through, remove the pan from flame and pour the porridge into a serving bowl.
• Stir honey through the porridge and garnish with chia seeds.

Ingredients

• 1./4 cup oats
• 1 tsp chia seeds
• 1 cup milk
• 1/2 banana (chopped)
• 1 Tbsp dates (chopped)
• 2 tsp almonds (sliced)
• 2 tsp cinnamon powder
• 1 thread of saffron
• 1 Tbsp of honey

"The traditional oats recipe gets a nutty and fruity twist."

Key Ingredients: 

Oats, Chia seeds, Milk, Banana, Dates, Almonds, Cinnamon Powder, Saffron and Honey.

Mixed Sprouts Corn Chaat

Method

• Soak the sprouts overnight and next morning pressure cook it for around 10-15 minutes. Strain well.
• Now in as bowl, combine all the ingredients together and serve. Simple to prepare, easy to consume.

Key Ingredients:

• 15g mixed sprouts, boiled 
• 15g corn, boiled 
• 1 tomato, finely chopped 
• 1 onion, finely chopped 
• 1 Tbsp coriander chutney 
• Half tsp cumin powder 
• Half tsp red chilli powder or paprika 
• Salt to taste 
• A handful pomegranate seeds, to garnish 
• A handful freshly chopped coriander leaves, to garnish

Craving for chaat? Try this healthy sprouts and corn chaat recipe. Full of proteins, Vitamin K, dietary fiber, Vitamin C, and Folate, this recipe is a storehouse of nutrients.

Prawn Fried Rice

Method:
In a wok heat some oil until almost smoking.
Add the bacon, prawns and chicken. Saute.
Add the carrots, garlic and ginger.
Now add the sweet chilli sauce, soy sauce, salt, pepper, corn kernels and vinegar. Stir fry.
Add the cooked rice. Toss.
Garnish with chopped coriander leaves.
Serve.

Key Ingredients:Oil, Bacon, vegetable oil, Chicken, Garlic,Onion, Ginger, Prawns, Carrot, Spring Onion, Soya Sauce, Black Pepper, Salt, Vinegar, Corn, Rice, Coriander Leaves


Ingredients:
1 Tbsp oil
2 rashers bacon, diced
4-5 prawns
1 cup chicken, diced
1 carrot, diced
3-4 cloves garlic, grated
2 tsp ginger, grated
1/3 cup spring onions, chopped
1 Tbsp sweet chilli sauce
1 Tbsp soy sauce
Salt, to taste
Pepper, to taste
1/2 cup sweet corn kernels
2 tsp vinegar
250 gms cooked long grain rice
Coriander, to garnish

Khade Masale Ki Chaap

Method:
For the marinade:
Grind the onion, ginger and garlic to a paste. Mix in the remaining spices and yogurt.
Flatten the chops with a kitchen hammer and marinate for 4-6 hours.

Final preparation:
To cook, heat the oil in a pressure cooker; add all the spices and when they start spluttering add the chops with the marinade and stir well.
Cover lightly and cook for 10 minutes on medium heat. Remove the lid and cook further for 10 minutes.
Cover and pressure cook the chops for another 10 minutes. Remove the lid, stir in the saffron and cook for 5-7 minutes or until the gravy thickens.
Serve hot.

Key Ingredients:
Mutton, Salt, Onion, Cloves, Garlic, Ginger, Coriander Powder, Red Chilli, Garam Masala, Clove, Yogurt, Cinnamon, Mace, Saffron.

Ingredients:
6 mutton chops - approximately 500 gm

For the marinade:
3/4 tsp salt
1 medium onion
6 garlic cloves
2.5 cm ginger piece
2 tsp coriander powder
1/2 tsp red chilli powder
1 tsp garam masala
1/2 cup yogurt

For cooking:
4 Tbsp oil
8 cloves
10-12 black peppercorns
2.5 cm cinnamon piece
1 piece mace

Pinch of saffron diluted in water

Ragda Puri

Ingredients

For the Ragda - Curried White Peas

• ½ cup White Peas
• 1 Onion, finely chopped
• 3 tablespoons Vegetable Oil
• 2 Garlic cloves, minced
• 1 teaspoon Grated Ginger
• 1 teaspoon Cumin seeds (jeera)
• 1-2 Green Chilli, split in middle
• 1 teaspoon Red Chilli Powder
• ½ teaspoon Turmeric Powder
• 2-3 teaspoons Chaat Masala Powder
• 2 teaspoons Black Salt (or use regular salt) {adjust for taste}
• a pinch of Sugar
• 2 cups Water (add enough water to cover the entire mixture plus ½ cup more)

Others

• 12 Puffed up Poori / Puchka / Golgappa
• 1 cup Ragda
• 2 teaspoons Chaat Masala Powder
• ¼ cup Sweet Tamarind Dates Chutney, diluted with a splash of water
• ¼ cup Green Mint Coriander Chutney
• ¼ cup finely chopped Onions
• ¼ cup cooked, mashed Potatoes (optional)
• ¼ cup Sev (fried chickpea noodles) {buy from Indian store}
• ¼ cup finely chopped Coriander Leaves
• Lemon Wedge

Instructions

Ragda - Curried White Peas (you can make this 1 day ahead)

1. Soak the white pas in water overnight for it to sprout. This helps in cooking the peas easily. Wash and drain the peas.
2. In a pressure cooker, heat the oil and add cumin, chilli, garlic & ginger. Fry for a few seconds and add onions. Fry until lightly golden brown.
3. Add chaat powder, red chilli powder, turmeric powder, salt & sugar. Add the peas immediately and mix well with the spices.
4. Add the water and let it come to a boil. Taste and adjust for seasonings.
5. Close the pressure cooker lid and put the whistle on. Let it cook on for 10-12 whistles. Switch off flame. Let pressure release completely.
6. Open the lid and smash some of the peas with the back of your ladle. The peas should be extremely well cooked. If not, cook again for a few more whistles.
7. Remove the Ragda for use as required

If you don't have a pressure cooker...

1. Follow the same procedure as above. But instead of pressure cooker, do it on a pan with high sides. Once the water comes to a boil, reduce flame to medium low, close with a lid and let it cook for 20 minutes. Open lid, stir everything well and cook again for 10 minutes. If mixture dries u, add more water. Keep cooking till you have well cooked peas.

To make Ragda Puri / Masala Poori

1. If the Ragda (white peas curry) is cold, add a splash of water and 1 teaspoon Chata powder. Mix well. Microwave / heat it for 30-40 seconds until it is hot & bubbly
2. Place 6 Puchka / Poori on each plate. Gently make holes in the center of every poori with a finger. Make sure not to break up the puchka
3. Fill each puchka with onions and mashed potatoes. Sprinkle some Chaat powder on top of them
4. Spoon over the Ragda mixture generously into every puchka. It doesn't have to be exactly into the Puchka. It is okay even if something spills outside the puchka
5. Generously add the sweet & green chutneys over all the puchkas
6. Add the Sev to cover all the Puchka
7. Garnish with onions, coriander leaves and a squeeze of lemon.
8. Serve immediately

IMPORTANT -
          You have to work extremely quickly and serve immediately
          since this tends to turn soggy very fast. So make 2 plates at
          a time if you have to, but not more

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Cheesy Shell Lasagna

Ingredients:
1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) meatless spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, undrained
8 ounces uncooked small shell pasta
2 cups (16 ounces) reduced-fat sour cream
11 slices (8 ounces) reduced-fat provolone cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese

Method:
In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, cook pasta according to package directions; drain.
Place half of the pasta in an ungreased 13-in. x 9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting. Yield: 12 servings.

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Christmas Fudge

Ingredients:
2 cups sugar
1 cup milk
2 cups semi-sweet chocolate chips
25 marshmallows, quartered
1 cup butter
1 tsp vanilla essence
2 cups milk chocolate chips
2 squares unsweetened chocolate
1 cup chopped nuts

Method:
Grease a roll pan and set aside.
Combine the sugar, milk, vanilla and butter in a large, heavy saucepan. Bring the mixture to a boil, stirring occasionally. Boil for about two minutes.
Remove from heat and add the marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until it melts completely and is smooth.
Stir in the nuts and mix well. Pour into the prepared pans.
Let the fudge sit at least for a day before cutting them into squares. You could refrigerate it for easier cutting.

Key Ingredients:
Sugar,
Chocolate Chips,
Marshmallow,
Butter,
Vanilla Essence,
Milk,
Chocolate.

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Prawn and Pork on Sugarcane Sticks

Ingredients:
2 sugarcane sticks - cut into 4 inch pieces
Medium sized prawns - shelled and De-veined
200 gm minced pork
2 large onions, chopped
5 tsp garlic, chopped
1 Tbsp sugar
1 Tbsp coriander, chopped
1 Tbsp fish sauce
Salt and pepper
2 tsp lemon grass, chopped
1 egg
Oil for frying
Spicy Dipping Sauce:
1 Tbsp vinegar
60 ml lime juice
1 tsp garlic paste
60 ml fish sauce
2 red chillies, chopped


Method:
Peel sugar cane.
Grind prawns, pork, onion, and garlic, sugar, and coriander, fish sauce, seasoning lemon grass until smooth. Bind the mix with egg.
Using well oiled hands mold 1 Tbsp of the mixture around each sugarcane stick, leaving 1 end uncovered.
Deep fry in hot oil for 3-4 minutes till golden brown.
Drain and serve with accompaniments.
For the sauce: Combine all the ingredients except chilli. Allow it to stand for 15 minutes. Strain and stir in the chilli. Serve with the prawn and pork sticks.

Key Ingredients:
Prawns, Pork, Onion, Garlic, Sugar,Coriander Leaves, Fish Sauce, Salt, Lemon Juice, Black Pepper, Vegetable Oil, Lemongrass, Egg, Vinegar, Red Chilli

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Corn & Cauliflower Soup

Ingredients:
1 Tbsp olive oil
1 onion, finely diced
4-5 cloves of garlic
2 cups cauliflower florets, finely chopped
1 cup corn
1 Tbsp cashew nut paste
2 glasses water
1 slice of Bread
1/2 tsp black pepper powder
1 tsp sugar
Salt as per taste

Method:
Take a pan and add some olive oil. Throw in the sliced onions and stir it well. 

Then add the garlic.
Add the cauliflower florets and cook for 2 to 3 minutes.
Put in the cashew nut paste and mix well. 

Then add corn and water and cover the pan with a lid.
Let it cook it on medium flame and then once its done, allow it to cool.
Pour it in a blender and drop in the slice of bread and blend till you get a smooth paste.
Now transfer the paste into a deep pan. 

Lower the flame to medium and add milk, black pepper powder, fresh cream, sugar and salt as per taste.
Bring to boil.
Garnish with crushed corn and serve it.

Key Ingredients:

Olive Oil, 

Onion, 

Garlic, 

Cauliflower, 

Corn,

Cashew Nuts, 

Bread, 

Black Pepper, 

Sugar, 

Salt

Adrak ka Achaar

Ingredients:
2 cups ginger-finely shredded
1/2 cup sugar
2 Tbsp salt to taste
1/4 cup lemon juice
1 Tbsp chilli powder or to taste
1 tsp asafoetida powder

Method:
Mix all the ingredients and cook over high heat.
When it comes to a boil, lower the heat and simmer for a couple of minutes.
Store in a clean jar.

Key Ingredients: Sugar, Ginger, Salt, Lemon Juice, Asafoetida and Red Chilli

Bisi Bele Bhaat

Ingredients:
1/2 cup rice
1/4 cup toor dal
1 1/2 chopped vegetables
4 Tbsp chana dal
2 Tbsp urad dal
2 tsp jeera
1/4 tsp fenugreek
1 tsp pepper
3 red chillies
1 tsp couscous
2 Tbsp grated coconut
1 sprig of curry leaves
1 tsp turmeric powder
1 Tbsp jaggery
1 tamarind
2 Tbsp oil
1 cup water
Salt to taste

Method:
Cook the rice and toor dal and keep it aside.
Soak the tamarind in hot water and extract the tamarind water.
Boil the vegetables.
In a pan heat oil and add chana dal, urad dal, jeera, fenugreek, pepper, red chilli. Fry until dal turns light brown.
Fry couscous and curry leaves. Grind the fried ingredients with coconut.
Boil the tamarind water for 1 to 2 minutes. Add turmeric powder, salt and jaggery to it.
Add vegetables and allow it to boil for 5 to 6 minutes.
Add the grounded mixture. Let it boil for 2 to 3 minutes.
Add toor dal followed by rice and cook for 2 minutes.
Heat oil in a pan and fry groundnut, channa dal,urad daland mustard.
Add the fired ingredients to the bisi belebath.
Garnish with boondhi and coriander leaves. Serve hot.

Low Fat Pepper Chicken Dry

Ingredients
1 kg chopped chicken
Oil
2 tsp crushed pepper
1 green chilli
2 onions
Curry Leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
Salt


Method:
Marinate chicken with crushed pepper, turmeric powder and salt.
Keep aside for half an hour.
In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.
Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.
Add marinated chicken and let it cook for about 15 minutes.
Garnish with fresh chopped coriander leaves.
Serve hot with bread or rice.

Key Ingredients:
Chicken, Vegetable Oil, Black Pepper, Green Chillies, Onion, Curry Leaves, Ginger, Garlic, Turmeric, Salt

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Hyderabadi Dum Ka Murgh

Ingredients:

1 chicken, whole cut-up
2 Tbsp cashew nuts
1 Tbsp chironji or buchanania lanzan
1 cup sour curd, well beaten
1 cup deep fried onion
2 tsp ginger paste
2 Tbsp garlic paste
1/2 tsp turmeric powder
1/2 tsp kashmiri red chilli powder
2-3 green chilli, chopped
1/2 cup mint leaves, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp shahi jeera
4-5 green cardamom pods, crushed
2 cinnamon sticks
5-7 cloves, crushed
1 tsp cumin seeds
2 tsp coriander seeds
Juice of 1 lemon
3 Tbsp vegetable oil
1 Tbsp ghee or clarified butter
Whole wheat or attadough
Salt, to taste

Method:
Add cashew nuts and chironji in a spice grinder and dry grind them to make a fine powder. Take the ground nuts out of the grinder and put aside.
Now add cumin and coriander seeds and make a fine powder with them. Keep it aside.
In a large non-stick pan, add chicken, nut powder, curd, fried onion, ginger-garlic paste, chopped chillies, chopped mint and cilantro, turmeric, red chilli powder, cumin powder, coriander powder, cinnamon sticks, cardamom pods, cloves, shahi jeera, lemon juice, salt, vegetable oil and ghee in the pan. Mix well.
Leave the marinated chicken in the pan for at least 2 to 4 hours.
After 4 hours take the lid off the pan and seal it with theatta dough and put the pan on medium heat to cook the chicken for at least 35 to 40 minutes.
After 40 minutes, turn off the heat but do not open the lid. Leave the chicken as it is for 10 minutes.
After 10 minutes cut the seal and open the lid.
Chicken is ready. Serve hot with rice or any Indian bread.

Key Ingredients:
Chicken, Cashew Nuts, Chironji, Yogurt,Onion, Ginger, Garlic, Turmeric, Kashmiri Mirch, Green Chillies, Mint Leaves, Coriander Leaves, Cumin Seeds, Green Cardamom, Cinnamon, Cloves, Lemon Juice, Clarified Butter,Whole Wheat Flour, Salt

Mutton Dalcha

Ingredients
300 gms chana dal
250 gms lamb, diced
1 inch piece ginger, finely chopped
6 garlic cloves, finely chopped
2 green chillies, chopped
1 inch cinnamon stick, powdered
2 green cardamom, powdered
2 medium sized onion, finely sliced and fried crisp
1 medium sized onion, finely chopped
Juice of 1 lime
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3 Tbsp oil (groundnut/olive oil)
Salt, to taste

Method

Wash the dal in several changes of water. Soak it for at least 30 minutes. Add a pinch of turmeric, a pinch of sugar (skip if not to taste), and pressure cook for three whistles. Mash once cool and keep aside.
Clean the lamb. Do not wash in water, use a damp towel to wipe clean. Pat dry
Heat oil in a pressure cooker, add the chopped onion, fry till brown, add the ginger, followed by garlic, followed by green chili, followed by mutton. Stir frequently till mutton browns and oil separates. Add remaining turmeric powder, chili powder and coriander powder. Stir for another 2 minutes.
Add 1 cup of water or enough to just cover the mutton, and pressure cook for 3 whistles.
Once cooled, add the dal, the fried sliced onions, cinnamon and cardamom powder, lime juice and salt. Cook on low heat for 10 minutes, stirring occasionally.
Serve hot.

Key Ingredients: Bengal Gram (Split), Ginger, Garlic, Green Chillies, Cinnamon, Green Cardamom, Onion, Lamb Meat,Lemon Juice, Coriander Powder, Red Chilli, Turmeric,Groundnut Oil, Olive Oil, Salt.

10 Foods To Make You Feel Great

1. BLUEBERRIES - The ultimate immune-boosting food. Rich in anti-oxidants. 
2. BROCCOLI - Guards against cancer and is rich in a wide range of anti-oxidants, vitamins C and E, folate and iron. 
3. CARROTS - High in carotenes, known to boost the immune system. 
4. LETTUCE AND SALAD GREENS - Tangy varieties, such as chicory and endive, stimulate the liver, making them great detoxifiers. Most lettuces contain valuable amounts of vitamins, minerals and anti-oxidants. 
5. BEETROOT - Bursting with minerals and has anti-cancer, anti-inflammatory, anti-oxidant, immune-boosting and detoxifying properties. 
6. BRAZIL NUTS - You only need to eat two or three a day to benefit from their great combination of immune-boosting nutrients: vitamin E, selenium and B vitamins. 
7. GRAPEFRUIT - Has immune-boosting, antiseptic, wound-healing and anti-bacterial properties. 
8. GARLIC - Strengthens the heart and blood, and has anti-bacterial, anti-fungal and anti-viral properties. Also thought to help lower blood pressure. A key ingredient is allicin, which has cancer-fighting potential. 
9. CRANBERRIES - Best known for helping to prevent and treat urinary tract infections, especially cystitis, in women. They have both anti-fungal and antiviral properties. 
10. GINGER - Stimulates the immune system and circulation. 

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ALOO PARATHA

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter


Preparation of aaloo paratha :

1. For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
2. Mash the potatoes.
3. Add all the stuffing items to mashed potatoes and mix it properly.
4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
5. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
6. When top side is done change the side and keep a check (till properly baked)
7. Spread butter over it. Serve aloo paratha hot with yogurt (curd).

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INDIAN BUTTER CHICKEN

Ingredients:

300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves


How to make authentic butter chicken :

1. In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
2. Blanch, peel and puree the tomatoes. Keep aside.
3. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
4. For the curry heat the pan and add butter and immediately add the garlic paste.
5. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
6. Add the tomato puree and cook till the gravy leaves the side.
7. Lower the flame and add the cashewnut paste and stir constantly.
8. Now add the tomato ketchup, sugar and 1/4 cup water.
9. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
10. Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
11. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
12. Now add the garam masala and crushed fenugreek leaves. Mix well.
13. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
14. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
    
    Note:

• Milk should be at room temperature before adding to the gravy.
• Add milk and cream at low flame only.
• Add the garam masala only at the end.

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CAPSICUM MASALA CURRY

Ingredients:

2 big capsicums (cut into lengthwise)
2 onions (grated)
2 tsp ginger garlic paste
2 green chilies (finely chopped)
2 tbsp tomato puree
1 tbsp sesame seeds
1/2tbsp peanuts
1/2 tbsp coconut powder
1 tsp roasted coriander powder
1 tsp roasted cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp mustard seeds
1 tsp fenugreek seeds
Few curry leaves
1 tsp sugar
1 tsp fresh lemon juice
3 tbsp oil
Salt to taste
1 tsp finely chopped coriander leaves



How to make capsicum masala curry:

1. Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
2. In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
3. Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
4. Saute for some time add turmeric powder, roasted cumin powder and red chili powder.
5. Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.
6. Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
7. Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
8. Garnish it with the coriander leaves. Serve hot with chapatti.

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