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Chicken with spinach is a comforting, low calorie, high protein curry with lots of earthiness from freshly chopped spinach. This chicken spinach curry is packed with nutrients and  is a healthy food for proper hair, skin and blood.Spinach is high in iron and is a superfood to increase haemoglobin in the body. This chicken curry is packed with iron, vitamins, mineral and other vital nutrients.

INGREDIENTS:

  1. 500 gms Chicken Breasts diced
  2. 2 Cups Chopped fresh Spinach
  3. 1 Onion
  4. 1 Tomato  Puree
  5. 1 Teaspoon Ginger Garlic Paste
  6. 1 Green Chilly
  7. 2 Tablespoon Oil
  8. 3 Cloves
  9. 1 Bay Leaf
  10. 2 Dried Red Chillies
  11. 3 Green Cardamom
  12. 1 Teaspoon Kasoori Methi
  13. 1 Teaspoon Turmeric
  14. 1/2 Teaspoon Red Chilly Powder
  15. 1/2 Teaspoon Cumin Powder
  16. 1/2 Teaspoon Garam Masala
  17. 1/2 Teaspoon Coriander Powder
  18. 1 Teaspoon Chicken Masala Powder
  19. Salt to taste
  20. 1/2 Cup Milk
  21. Fresh Coriander Chopped

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • In a pan, heat oil and crackle Cumin, Bay leaf, Cardamom and Dry Red Chillies
  • Saute Ginger Garlic paste and add sliced onions, saute till onions are brown
  • Add tomato paste, Green Chilly, Salt, red chilli powder and turmeric powder, saute till it forms a thick paste
  • Add diced Chicken and saute till the colour changes and chicken releases water
  • Add Kasoori Methi, Garam Masala, coriander powder, cumin powder and chicken Masala
  • Cook until all water dries up and chicken turns brown
  • Add Milk and little water, mix well, and let it boil
  • Throw in Chopped spinach and give it a boil until you achieve the right consistency
  • Serve hot with fresh chopped coriander as garnish

 

 

 

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 193.5 Calories from Fat 69.3
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 0.7g 4%
Trans Fat 4.3g
Cholesterol 45.8mg 15%
Sodium 187.1mg 8%
Total Carbohydrate 7.6g 3%
Dietary Fiber 2.2g 9%
Sugars 2.8g
Protein 23.2g 46%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The leaves are changing color, the air is crisp, and winter is coming – it is soup season in the house. This is one of my favorite (easy) stews. Serve with a bowl of fresh white rice!

INGREDIENTS:

  1. 1 Tablespoon Butter
  2. 2 Tablespoons Olive Oil
  3. ¼ Cup All Purpose Flour
  4. 1 ½ Cup Chopped Celery and Onion Mix
  5. 1 Teaspoon Minced Garlic
  6. 2 Bay Leaves
  7. 1 Star Anise
  8. ½ Cup White Wine
  9. 1 Cup Chopped Tomatoes
  10. 2 Tablespoons Tomato Paste
  11. 1 Packet Frozen Okra
  12. 1 Teaspoon Oregano
  13. 6-8 Sprigs of Thyme
  14. 1 Tablespoon Cumin Powder
  15. ½ Box Vegetable Broth
  16. 2 Links Vegetarian Sausages
  17. Salt to taste

HOW TO PREPARE:

  • In a deep bottom pan or Dutch oven, heat the butter and olive oil.
  • Add the flour and stir quickly to form a paste, cook until it changes color, think peanut butter texture and color.
  • Now add the chopped celery and onion mixture along with the garlic, bay leaves, and star anise.
  • Cook for a few minutes until tender, now add the white wine. Cook until the wine evaporates.
  • Add the Okra and all the spices. Stir and cook for a couple minutes.
  • Now add the tomatoes, tomato paste, broth, sausages, and salt to taste.
  • Close the lid and cook on high for 8-10 minutes until you get a stew like texture.
  • Top with parsley and serve hot!

 

Chicken in any form is the flagship Indian dish which speaks volume of the rich heritage of Indian cuisine and it is loved in all parts of the country. Today in “Jai Ki Rasoi Se” made a very simple and easy dish called “Grilled Chicken Salami”. This dish goes well when served with any green chutney.

Ingredients
1. Boneless Chicken – 250 Grams
2. Green Coriander (Hara Dhaniya) – ½ Bunch
3. Mint (Pudina) – ½ Bunch
4. Green Chillies (Hari Mirch) – 2 to 3
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste

Preparation
1. In mixer grinder add boneless chicken, green coriander, mint, green chillies, ginger garlic paste, cumin, coriander & whole spice powder. Season it with salt according to taste. Make a fine paste and keep it aside

2. Take an aluminum foil, apply water on your hands to make role with chicken paste and place it on the foil

3. Rap the role in the form of a chocolate

4. Boil 2 liters of water in a vessel. When it comes to boiling point add the rapped chicken roles and cook for 10 minutes

5. Remove the rapped roles and allow them to get it cool by placing them in a refrigerator

6. Remove the aluminum foil from the roles and cut it into ½ inch slices

7. Heat oil in a grill pan, once the oil is hot place sliced chicken salami and grill them both side till they get light gold brown

8. This dish is ready to be serve with any green chutney

Dhabas are common feature on the national and state highways of our country. Earlier these places are frequented only by truck drivers. But today eating at these places has become a trend. Paneer is most common and demanding ingredient used in dhaba. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Paneer Butter Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha.

Ingredients
1. Cottage Cheese (Paneer) – 250 Grams
2. Onion Paste (Pyaz Ka Paste) – 1 Cup
3. Cream (Malai) – 1 Cup
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder)- 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Caraway Seeds (Shah Jeera) – 1 Tea Spoon
9. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
10. Slit Green Chillies (Kati Hari Mirch) – 3 to 4
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Butter (Makhan) – 50 Grams
14. Oil – As Per Requirement
15. Salt According to Taste

Preparation
1. Heat oil and butter in a pan or kadai, once it is hot add caraway seed and cook till oil get its flavours

2. Add onion paste and cook till it become light brown

3. Add remaining ingridents like ginger garlic paste, red chilli, turmeric, coriander, cumin and whole spice powder and season with salt accoring to taste. Mix all and cook till oil get seprated from it

4. Add fresh cream and cook till oil get separated from it

5. At this stage add finely diced cottage cheese and mix it. Cook on low to medium flame for 2 to 3 minutes or till oil floats on the top of it

6. Add finely chopped green coriander, slit green chillies. Mix and cook for a minute

7. Now the dish is ready to be serve with any Indian bread or flavored rice

INGREDIENTS

  1. 1 Cup Arborio Rice
  2. 2 Tablespoons Butter
  3. 1 Tablespoon Olive Oil
  4. 1 Large Butternut Squash Cubed
  5. 2 Tablespoons Cream Cheese
  6. 1 Yellow Onion Chopped
  7. 1 Cup Grated or Thinly Sliced Parmesan Cheese
  8. 1/3 Cup Dry White Wine
  9. 1 Box Vegetable Broth or Stock
  10. 1 Teaspoon Cumin
  11. A Pinch of Saffron Threads
  12. 1 teaspoon crushed garlic
  13. Salt and pepper to taste

HOW TO PREPARE:

  • Pre-heat the oven to 420 degreeg F.
  • Coat the squash with oilve oil, salt and pepper, roast for 30 mins.
  • Heat a heavy bottom pan, add butter and oil.
  • Add the onion and cook till transclucent.
  • Add the garlic and stir for a minute.
  • Now add the rice and let it coat nicely, cook for a couple minutes.
  • Add wine and stir until the wine evaporates.
  • Now add a ladle of the broth. Cook until the rice absorbs it all. Repeat this process, one ladle at a time until the rice is almost cooked.
  • Now add the saffron, cumin, butternut squash, cream cheese, salt, pepper, and half of the parmesan cheese.
  • Stir and add more broth until the rice is fully cooked and teh risotto has a creamy texture.
  • Top with the rest of the parmesan cheese (and optionally parsley). Serve hot!

When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is “DHABA”. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Aloo Chana Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha

Ingredient
1. 250 gm Roughly Chopped Potatoes (Kate Aloo)
2. 100 gm Black Chickpeas (Kala Chana)
3. 1 Cup Onion Paste (Pyaz Ka Paste)
4. 1 Cup Tomato Puree (Tamator Ka Paste)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1/2 Bunch Finley Chopped Mint Leaves (Barik Kata Pudina)
7. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. 2-3 Tablespoon Fresh Cream (Malai)
12. 1 Teaspoon Caraway Seeds (Shahi Jeera)
13. Oil – As Per Requirement
14. Salt According to Taste

Preparation

  • Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
  • Add ginger garlic paste and cook till the moisture from the paste gets evaporated
  • Now add onion paste and cook till it gets light brown
  • At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste.
  • Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
  • Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get seperated from them
  • Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
  • Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
  • Finely add cream and mix it. Cook for another one minute
  • The dish is ready to be served with any Indian bread

Now you can rustle up exciting and tasty dishes with leftover food without even investing much time and effort. Today in “Jai Ki Rasoi Se” used yesterday’s Aloo Gobi Tamator Ki Sabzi made in dinner and made “Crispy Puri with Leftover Sabzi”. This dish can be served with curd or pickle

Ingredients
1. Wheat Flour (Gehoon Ka Aata) – 250 Cup
2. Leftover Curry (Bachi Hui Sabzi) – 1 Cup
3. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 1 Table Spoon
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Finely Chopped Curry Leave (Barik Kata Curry Patta) – 15 to 20 Leaves
6. Finely Chopped Mint Leave (Barik Kata Pudina) – 10 to 15 Leaves
7. Chat Masala – 1 Table Spoon
8. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
9. Whole Spice Powder (Garam Masala) – 1 Tea Spoon
10. Lemon Juice (Nimbu Ka Ras) – 2 Table Spoon
11. Oil – ¼ Cup to add in the dough
12. Oil (Tel) for Frying – As per your requirement
13. Salt to taste

Preparation:
1. In a bowl add wheat flour, oil, finely chopped green coriander, mint & curry leaves, finely chopped green chillies, red chilli powder, chat masala, whole spice powder, lemon juice and salt according to taste. Mix all the ingredients

2. Add the leftover curry and by adding water as per requirement knead a tight dough. Rest the dough for 20 minutes

3. Divide the dough in equal portion. With the rolling pin make puri of medium size

4. Heat oil in a non-stick pan or kadai. Once the oil is hot add puri. Fry them till they turn golden brown.

5. The dish is ready to be served hot with curd, raita and pickle

Tamarind Rice or Puliyogare is one of the famous common rice recipes prepared in all South Indian states. Puli here refers to “sour taste” in food. Its easy to prepare and can be categorised into bachelor or simple recipes. You can reuse leftover rice for this recipes. Puliyogare is one of the Best and quick Lunch and Dinner Ideas.

INGREDIENTS:
1) 1 1/2 Cups Rice
2) 1/2 Cup Dried Tamarind
3) 4 Teaspoons Chana Daal
4) 4 Teaspoons Urad Daal
5) 1 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Asafoetida
7) 1 Teaspoon Coriander Seeds
8) 1/2 Teaspoon Fenugreek Seeds
9) 2 Dried Red Chillies
10) 2 Green Chillies
11) Few Curry Leaves
12) 1/2 Cup Peanuts
13) 1 Cup hot water
14) 1 Teaspoon Turmeric
15) Salt to taste
16) 3 Tablespoon oil

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a pan dry roast the peanuts and keep aside to cool
* In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder
* In a bowl add hot water to tamarind and keep soaked till soft
* Once its soft, mash it and take out the tamarind pulp
* In a deep vessel, cook rice till done and strain extra water and keep aside
* In a wok, heat oil and add chana daal and saute it
* Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida
* Saute till mustard seeds crackle, add curry leaves and turmeric powder
* Finally add in peanuts, and half of coriander and fenugreek powder
* Add in the tamarind pulp and cook for a minute till it boils
* Add in Cooked rice and salt and give it a good mix
* (Optional) – Add in more chillies according to your taste
* (Optional) – Add in more tamarind pulp if more sour taste
* (Optional) – Garnish with Fried brown onions
* Garnish with fresh coriander leaves and lemon wedges