Tender Coconut Dessert

A very humble dessert with the goodness of tender coconut water, cooked with china grass (agar agar) and served chilled in a jelly form. Very easy and simple method of preparing with just three ingredients - Tender Coconut, sugar and china grass. I got to learn and know about this dessert from my mother in law.

Serves 4
Preparation Time: 30 minutes (soaking time)
Cooking Time: 15 to 20 minutes
Setting time: 2 hours.

Ingredients:

• 500 ml Tender Coconut water
• 1 and 1/2 cups of water
• 1/2 cup sugar (according to standard measuring cup)
• Tender coconut pieces
• 1/5 portion of china grass bunch.

Preparation:

• Soak 1/5 portion of china grass in 1 and 1/2 cup hot water (not boiling water) for 30 minutes.
  
  

• Collect the tender coconut water into a big jar and pieces separately.

Method:

1. Boil the soaked china grass along with the water till it is fully dissolved and water looks clear.
   
   
   
   

2) Then add sugar and tender coconut water and start cooking on low flame till it starts boiling. Remove from heat and let it cool down for 20 minutes.

3) Pour into individual shot glasses or one flat serving dish. 

4) Add tender coconut pieces into each serving glass or dish.
5) Set it in the refrigerator for 2 to 3 hours.
6) Serve chilled.

Note: For garnish I have used mint leaves, dried cranberry and tender coconut pieces.

Rajma Chawal | Red kidney Bean Curry with Rice

Serves 4
Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies and a piece of ginger.
• Chop coriander leaves.

 Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft. 

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes ( or more). Taste and add salt, boiled rajma already has salt in it. 

7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies chopped and a piece of ginger.
• Chop coriander leaves.

Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft.

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes (or more). Taste and add salt, boiled rajma already has salt in it. 

 7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.

Butter Chicken | Murg Makhani

Butter Chicken is a tomato based, mildly spiced gravy. Usually found on the menu cards of the Indian restaurants. You will find thousands of variations in the recipe, but the most common ingredients being tomatoes, butter and cream.

This gravy is similar to Chicken Tikka Masala, but the spices used in this is much less. It goes well with naan, roti or breads rather than rice because of its thick consistency.






Serves 4
Marination time: 1 hour (minimum)
Preparation time : 20 minutes
Cooking time: 30 minutes

Ingredients:

For Chicken Preparation:

800 gms boneless chicken (or chicken with bone)

1/2 cup yogurt

1 tsp ginger paste & 1 tsp garlic paste

1 tbsp red chili powder

1 tsp roasted cumin powder

1/4 tsp garam masala powder

1 tbsp lemon juice

Salt

Pinch of red food color

For the gravy:

4 large tomatoes

2 tbsp chopped garlic (5 cloves if big size, 10 if small)

1 green chili

1 tbsp red chili powder ( or according to your taste)

2 tsp roasted cumin powder

1 tbsp kasoori methi (dried fenugreek leaves)

1 tsp black pepper powder

1/4 tsp garam masala powder

1 tsp tikka masala powder (any brand)

1 tbsp tomato puree ( optional)

2 tbsp thick yogurt whisked 

5 mint leaves

1/2 cup chopped coriander leaves

1/2 cup cream (or less)

1 tsp sugar

6 to 7 cashewnuts

4 tbsp of butter

1 tbsp cooking oil

Salt to taste

Pinch of orange red food color

Preparation

1. Clean and cut chicken pieces into small pieces. In a bowl add chicken, 1/2 cup yogurt,1 tsp ginger paste & 1 tsp garlic paste,1 tbsp red chili powder,1 tsp roasted cumin powder,1/4 tsp garam masala powder,1 tbsp lemon juice, salt and pinch of red food color. Marinate for at least 1 hour. You can marinate overnight too.
2. Chop tomatoes, garlic, mint leaves and coriander leaves.

Method:

• Preheat oven to 250 degrees C. Bake the marinated chicken for 25 minutes or till done. Set aside along with any liquid it has. 
• Heat 4 tbsp of butter in a sauce pan along with 1 tbsp cooking oil. 
• Add 2 tbsp chopped garlic, when it slightly turns color add tomatoes, 1 green chili,1 tbsp red chili powder, 2 tsp roasted cumin powder, 1 tbsp kasoori methi, 1 tsp black pepper powder, 1/4 tsp garam masala powder, 1 tsp tikka masala powder, 1 tbsp tomato puree, 2 tbsp thick yogurt whisked, 5 mint leaves, 1/2 cup chopped coriander leaves and salt. Place the lid and cook on low flame for 10 to 15 minutes. Until tomatoes are fully dissolved and everything is well cooked.
• Remove the masala from heat and cool. Add 6 cashewnuts and grind to a fine paste. 
• Pour the gravy paste back to the same sauce pan. Heat and bring to a slow boil. While it is boiling add the baked chicken pieces along with the liquid. Add water if needed to adjust the consistency.
• Finally add half cup of whisked cream and 1 tsp sugar and cook on low flame for 2 more minutes. Taste and adjust the salt. 
• Serve hot with naan or roti. Drizzle more butter and cream while serving.

Tips: 

• Use boneless thigh pieces for best results.
• Cut chicken into very small pieces.
• Whisk the cream well. 
• Add cream to the gravy just before serving.
• Do not over cook the chicken while baking, it has to be soft and juicy.
• If the gravy becomes too spicy, add more cream.
• And if u need more spicy, just add a green chili and cook. 

 

Chicken Pulao | Chicken Rice | Step by step method of preparing Chicken Rice

Chicken Pulao is a simple one pot dish, a quick fix meal for a lunch or dinner. All you need with this is a simple Cucumber & Yogurt Raita. Tip for this recipe: whenever I sort out the chicken pieces to be freezed, I pull out 3 to 4 bone or neck pieces and even sometimes a piece of chicken wing and freeze in a separate pack. I use this pack for a quick rice dish. To speed up the process, while the chicken is kept to thaw, wash the rice and soak it. And immediately start preparing the masala. By the time your masala is ready, the chicken and rice is also ready to be cooked.






It is an ideal recipe for packing a lunch box. The previous night prepare till step 4 (till adding water). Next day morning just heat up the water and add in the soaked rice. 

Serves: 4
Preparation Time: 15 to 20 minutes
Cooking Time: 30 minutes (approx)
Total: Around 45 minutes to 1 hour.

Ingredients:

• 3 to 4 pieces of chicken with bones.
• 2 cups of basmati rice
• 1 large onion
• 1 large ripe tomato ( or 2 medium)
• 1 tbsp yogurt
• 2 inch piece of ginger
• 4 cloves of garlic
• 3 mild green chilies ( 1 if it is too hot) 
• Whole spices: 1 inch of cinnamon stick, 3 cloves, 2 cardamom.
• 1 tbsp red chili power ( or according to your preference)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 4 cups of water
• 1 tbsp vinegar
• 5 tbsp of cooking oil

Preparation:

• Remove chicken from freezer and defrost it in the microwave on lowest for 5 minutes. Or just place it in a bowl of water.
• Wash 2 cups rice and soak for 20 minutes.
• Keep whole spices ready: 1 stick of cinnamon, 3 cloves 2 cardamom.
• Peel ginger, 4 cloves of garlic and make a fine paste along with 3 small green chilies.
• Finely slice 1 large onion and 1 large tomato.
• Finely chop coriander and mint leaves.

Method:

1) Heat 5 tbsp of cooking oil in a large thick bottom sauce pan and add all the whole spices. After few seconds add sliced onion and fry till soft and pink ( no need to brown it). Then add ginger garlic and green chili paste and fry for half minute.

2) Now add chopped tomato (1), 1 tbsp red chili power, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and 1 tbsp yogurt. Fry the masala well on low flame till oil separates ( for 5 to 7 minutes). Add little water in case if it sticks to the pan. 

3) Now add chicken pieces along with salt and 1 tbsp lemon juice. Cook till chicken is half done.

4) Add 4 cups of water and bring to a boil and continue till chicken pieces are fully cooked. Remove the chicken pieces. Separate the meat from the bone (discard the bones) shred the chicken and put it back to the water. Add salt and 1 tbsp of vinegar. And slowly add the soaked and drained rice. When it starts to boil, place the lid and cook on medium heat.

5) After 5 minutes add 1/2 cup chopped coriander leaves and reduce the heat to the lowest. Place the lid and cook till rice is done and all the water has dried up.

6) After the rice is cooked, switch off the gas and slightly stir to loosen up the rice.(bring the bottom rice on top with help of a ladle). Close the lid and let the rice sit for another 15 to 20 minutes before serving.

7) Serve hot with Raita or any dry chicken. Or may be just like that.

Are you looking at the Chicken Tikka piece in that plate. For recipe, click here: Chicken Tikka , Raita(yogurt dip)

Recipe Summary

Ingredients:

• 3 to 4 pieces of chicken with bones.
• 2 cups of basmati rice
• 1 large onion
• 1 large ripe tomato ( or 2 medium)
• 1 tbsp yogurt
• 2 inch piece of ginger
• 4 cloves of garlic
• 3 mild green chilies ( 1 if it is too hot) 
• Whole spices: 1 inch of cinnamon stick, 3 cloves, 2 cardamom.
• 1 tbsp red chili power ( or according to your preference)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 4 cups of water
• 1 tbsp vinegar
• 5 tbsp of cooking oil

Preparation:

• Remove chicken from freezer and defrost it in the microwave on lowest for 5 minutes. Or just place it in a bowl of water.
• Wash 2 cups rice and soak for 20 minutes.
• Keep whole spices ready: 1 stick of cinnamon, 3 cloves 2 cardamom.
• Peel ginger, 4 cloves of garlic and make a fine paste along with 3 small green chilies.
• Finely slice 1 large onion and 1 large tomato.
• Finely chop coriander and mint leaves.

Method:

1) Heat 5 tbsp of cooking oil in a large thick bottom sauce pan and add all the whole spices. After few seconds add sliced onion and fry till soft and pink (no need to brown it). Then add ginger garlic and green chili paste and fry for half minute.

2) Now add chopped tomato (1), 1 tbsp red chili power, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and 1 tbsp yogurt. Fry the masala well on low flame till oil separates ( for 5 to 7 minutes). Add little water in case if it sticks to the pan. To this add chopped mint leaves.

3) Now add chicken pieces and cook for 5 minutes along with salt and 1 tbsp lemon juice. Cook till chicken is half done.

4) Add 4 cups of water and bring to a boil and continue till chicken pieces are fully cooked. Remove the chicken pieces. Separate the meat from the bone (discard the bones) shred the chicken and put it back to the water. Add salt and 1 tbsp of vinegar. And slowly add the soaked and drained rice. When it starts to boil, place the lid and cook on medium heat.

5) After 5 minutes add 1/2 cup chopped coriander leaves and reduce the heat to the lowest. Place the lid and cook till rice is done and all the water has dried up.

6) After the rice is cooked, switch off the gas and slightly stir to loosen up the rice.(bring the bottom rice on top with help of a ladle). Close the lid and let the rice sit for another 15 to 20 minutes before serving.

7) Serve hot with Raita or any dry chicken. 

Easy Chicken Tikka Recipe

For Chicken Tikka

• 1 kg chicken cut into small pieces
• 2 tbsp yogurt
• 1 tsp each ginger & garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder(all spice)
• 1/4 tsp turmeric powder
• 1 tsp chicken tikka masala powder
• 1 tsp black pepper powder
• 1 tsp lemon juice
• Salt to taste

Method:

1. In a large bowl combine all the above ingredients, mix well and marinate the chicken pieces for about 1 hour or 30 minutes.
2. Preheat oven at 250 deg C. And grill the chicken for 25 minutes or until done. 

South Indian Style Green Coconut Chutney | Spicy Coconut Dip

Coconut green chutney is a coconut based dip mostly used as a condiment with the Dosas, Idlis and vadas. More popular in southern parts of India, where the breakfast is not complete without it. It gets its color from green chilies and fresh coriander leaves. And various States in India will have their own version so there is no fixed recipe for it. There are other versions like, coconut red chutney, white chutney and also tomato chutney. Some like to give it a nice oil tempering and some prefer it just simple.

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.

Rajma Hummus | Red Kidney Bean Hummus

Serves 4 to 5
Preparation time: 15 minutes

 Ingredients:

• 1 can of red kidney bean, drained and washed.
• 2 cloves of garlic chopped
• 1 tbsp lemon juice
• 3 tbsp or less tahina (sesame paste)
• 1 tbsp olive oil
• Salt to taste.

Method:

Place all the ingredients in a mixing jar and grind to a smooth fine paste. Add few tbsp of water if needed. Taste and check the seasoning and adjust accordingly. Pour into a serving bowl, cover and refrigerate for at least 1 hour. Serve chilled as a dip with pita bread.

Note: If you do not want to use the tinned rajma, then soak 3/4 cup red kidney bean for 6 hours. Boil the grains with some water and salt. Cool the boiled rajma before grinding. Take care not to over cook the grains. It has to be cooked just as much as the tinned ones.

Dal Makhani | Punjabi Ma Ki Dal

Serves 5 
Overnight soaking of grains
Cooking time: 1 hour approx.

Recipe Summary

Ingredients:

• 1 cup whole black urad 
• 1/4 cup rajma
• 1 large onion chopped
• 1 large tomato chopped
• 4 cloves of garlic finely chopped
• 1 tbsp of grated ginger
• 2 green chilies finely chopped
• 1 tsp whole cumin
• 1 tbsp red chili powder 
• 2 tsp roasted cumin powder
• 1/4 tsp garam masala powder
• 2 tbsp yogurt
• 1 tbsp lemon juice
• 1/2 cup cream (optional)
• 1/2 chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil

For tempering:

• 2 garlic cloves finely chopped
• 2 tbsp butter

Method:

1. Wash and soak the grains overnight or at least 5 hours. 
2. Cook the soaked grains in a pressure cooker with enough water and salt. After 2 whistles check if it cooked. 
3. Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic cloves and 1 tbsp chopped ginger till light golden. 
4. Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water. 
5. Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. 
6. Mash remaining 1/4th portion of the boiled grains and add it to the gravy.  Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked. 
7. Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. 
8. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 
9. Reheat the dal and pour into a serving dish. 
10. Heat 2 tbsp butter with 1 tsp cooking oil in a small pan. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves. 
11. Serve hot with rice or naan.

Step by step method

1) Wash and soak the grains overnight or at least 5 hours.

2) Cook the soaked grains in a pressure cooker with enough water and salt. Switch off after 2 whistle and check if it cooked. 

3) Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic and 1 tbsp chopped ginger till light golden. 

4) Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water.

5) Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. Mash remaining 1/4th portion of the grains and add it to the gravy. 

6) Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked.

7) Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 

8) Reheat the dal and pour into a serving dish.

9) Heat 2 tbsp butter with 1 tsp cooking oil. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves.

Serve hot with rice or naan.

Recipe Summary

Ingredients:

• 1 cup whole black urad 
• 1/4 cup rajma
• 1 large onion chopped
• 1 large tomato chopped
• 4 cloves of garlic finely chopped
• 1 tbsp of grated ginger
• 2 green chilies finely chopped
• 1 tsp whole cumin
• 1 tbsp red chili powder 
• 2 tsp roasted cumin powder
• 1/4 tsp garam masala powder
• 2 tbsp yogurt
• 1 tbsp lemon juice
• 1/2 cup cream (optional)
• 1/2 chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil

For tempering:

• 2 garlic cloves finely chopped
• 2 tbsp butter

Method:

1) Wash and soak the grains overnight or at least 5 hours.

2) Cook the soaked grains in a pressure cooker with enough water and salt. After 2 whistles check if it cooked. 

3) Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic cloves and 1 tbsp chopped ginger till light golden. 

4) Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water.

5) Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. Mash remaining 1/4th portion of the boiled grains and add it to the gravy. 

6) Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked.

7) Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 

8) Reheat the dal and pour into a serving dish.

9) Heat 2 tbsp butter with 1 tsp cooking oil in a small pan. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves.

10) Serve hot with rice or naan.