Mixed Leafy Greens StirFry

Ingredients

  • 6 bunches of mixed greens (I used spinach, bathua, green amaranth)
  • 1 large onion, chopped finely
  • 2 tbsp finely minced ginger and garlic
  • 3-4 green chillies chopped
  • 2 large tomatoes, chopped
  • 1 tsp turmeric powder
  • 2-3 tbsp oil
  • Salt to taste

Method –

  1. Wash and drain the green leaves well
  2. In a pan, heat oil
  3. Add the onion, fry till light brown
  4. Add the ginger, garlic and chillies
  5. Fry till aromatic
  6. Add the tomatoes and turmeric powder
  7. Fry till mushy
  8. Now add the green leaves and mix well
  9. Add salt
  10. Reduce heat, cover with a lid and cook till water dries up

Chicken Sukka

Ingredients

  • 1 kg chicken, curry cut
  • 2 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp coriander powder
  • 2 tbsp lemon juice
  • 1/2 cup curd
  • 2-3 tbsp ginger garlic paste
  • 2 tbsp mustard oil for marination
  • 4 medium onions, sliced thinly
  • A sprig of curry leaves
  • 1/2 capsicum, cut into squares
  • 1 medium onion, cut into squares
  • 1/3 cup desiccated coconut
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 2-3 tbsp oil

Method –

  1. Marinate the chicken with red chilli powder, turmeric powder, coriander powder, curd, lemon juice, mustard oil and ginger garlic paste for 3 hours
  2. Heat oil in a wok
  3. Add the onions and fry till golden brown
  4. Add the marinated chicken and sauté on high heat till light brown
  5. Reduce the heat and cook till the water starts drying up
  6. Add the desiccated coconut and curry leaves and sauté for 3-4 minutes
  7. Add the chopped onion and capsicum and cook with the lid on till the oil releases and the water dries up
  8. Sprinkle garam masala powder and serve

Golden Egg Fried Rice

Ingredients

  • 1 cup cold cooked rice
  • 2 eggs
  • 1 medium onion, diced finely
  • 1 small carrot, diced finely
  • 1 tbsp minced garlic
  • 1 tbsp vegetable oil
  • 1/4 cup diced sausage/ham (optional)
  • Salt and white pepper to taste

Method –

  1. Separate the yolk and the white
  2. Mix the egg yolk with the rice well
  3. Heat 1 tsp oil in a pan
  4. Add the garlic
  5. Then add the onions and carrot
  6. Add the sausage/ham
  7. Saute for 2-3 minutes
  8. Add the egg coated rice
  9. Add salt and pepper
  10. Mix well and serve hot

Hot n Sour Soup

Ingredients

  • 4-5 cloves garlic, minced
  • 1” piece of ginger, finely chopped
  • 3-4 spring onion whites, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup cabbage, finely shredded
  • 3-4 beans, finely chopped
  • 2-3 florets of broccoli, finely chopped
  • 1/2 bell pepper, finely chopped
  • 1 tbsp oil
  • 1 tbsp dark soy sauce
  • 1 stock cube
  • 1 tbsp lemon juice
  • 1 tbsp red chilli sauce
  • 1 tbsp cornflour mixed with a little water
  • 1/2 tsp sugar
  • Salt and pepper to taste
  • 750 ml water
  • 1 sprig finely chopped coriander leaves for garnish

Method –

  1. Heat oil in a wok
  2. Add ginger, garlic, spring onion whites and saute till aromatic
  3. Add the carrot, cabbage, beans, broccoli and bell pepper and sauté for 2 minutes
  4. Now add the water and let it come to boil
  5. Add sugar, salt, pepper, stock cube and let it boil for 2-3 minutes
  6. Add the cornflour slurry and boil for 2 minutes
  7. Add soy sauce and red chilli sauce
  8. Squeeze lemon juice after switching off the flame and garnish with a few chopped coriander leaves

Lai Xaak Bhaji (Mustard Leaves Stir Fry)

Ingredients

  • 2 big bunches of lai xaak, chopped fine
  • 1 medium potato, cut into small cubes
  • 1 medium onion, sliced thinly
  • 3-4 cloves of garlic, minced
  • 2 green chillies, slit
  • 2-3 sprigs chopped coriander leaves
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2-3 tbsp mustard oil

Method –

  1. Heat oil in a wok
  2. Fry the potatoes with a little salt and turmeric powder and set aside
  3. In the same oil, add garlic
  4. When the garlic turns light brown, add onions and chillies
  5. When the onions turn light brown, add the mustard leaves and stir fry on high heat for 1-2 minutes
  6. Add salt and turmeric powder, reduce the heat, cover with a lid and cook till the water starts drying out
  7. Add the potatoes and cook till the potatoes become soft and the water dries up completely
  8. Stir in the chopped coriander leaves

Chow Chow/Chayote Squash Poriyal

Ingredients

  • Chow chow – 1
  • Onion – 1
  • Oil – 2 tsp
  • Mustard seeds – 2 tsp
  • Bengal gram dal – 1 tbsp
  • Urad dal – 1 tsp
  • Asafoetida powder – a pinch
  • Dry red chillies – 2-3
  • Curry leaves – a few
  • Salt to taste

Method –

  1. Remove the skin and inner seed from the chow chow. Cut it into small cubes
  2. Chop onion finely
  3. Put the chow chow in a vessel with a handful of water and cook on low flame till it is cooked
  4. In a Kadhai, heat the oil
  5. Add mustard seeds
  6. When the seeds pop, add Bengal gram dal and urad dal. Fry till it becomes light brown
  7. Add red chillies broken into small bits, asafoetida powder and curry leaves. Fry for just a second
  8. Add chopped onion and fry till it is transparent
  9. Add cooked vegetable and salt
  10. Mix everything well

Homestyle Fried Rice

Ingredients

  • 1 cup leftover steamed rice
  • 1/2 tsp mustard seeds
  • 1 medium onion, sliced thinly
  • 1 sprig of curry leaves
  • 1 green chilli, chopped finely
  • 1 small tomato, chopped
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tsp oil

Method –

  1. Heat oil in a pan
  2. Add mustard seeds
  3. When the seeds splutter, add onion and curry leaves
  4. Let the onion turn light brown
  5. Add the tomatoes and add 1/4 cup of water
  6. Cook till the tomatoes become mushy and add turmeric powder and salt
  7. Now add the rice and mix well.
  8. Cover with a lid and allow the water to dry up
  9. Serve with yogurt and pickle

Alu, Potol, Soya Nuggets Torkari (Potato, Pointed Gourd and Soya Nuggets Curry)

Ingredients

  • 8 potol (pointed gourds), scraped and cut in half
  • 1 medium potato, cut into 6 pieces
  • 1/2 cup soya nuggets, soaked in hot water and salt for 15 minutes, then drained and water squeezed
  • 1 medium onion, grated
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp meat masala powder
  • 1/4 tsp garam masala powder
  • 1 bay leaf
  • 1 dry red chilli, broken
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 2 tbsp mustard oil
  • 1 tsp ghee

Method –

  1. Heat oil in a wok till smoking
  2. Rub salt and turmeric powder on the potol and potato
  3. Fry the potol and potato till light brown and set aside
  4. Temper the oil with bay leaves, dry red chilli and cumin seeds
  5. Once the seeds splutter, add the onion paste and fry till golden brown
  6. Add the ginger garlic paste and fry till raw smell goes away
  7. Now, add the vegetables and soya nuggets and fry till the oil leaves the sides
  8. Add turmeric powder, red chilli powder, meat masala powder and salt
  9. Fry till the masalas are well cooked and the vegetables are coated with the spices
  10. Add 1 cup of warm water and simmer till the vegetables are cooked and a little gravy remains
  11. Add 1 tsp of ghee and garam masala powder at the end

Aloo Sabji (Potato Curry)

Ingredients

  • 5 large potatoes, boiled and peeled
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp amchur powder (dry mango powder)
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2 glasses of water
  • 1/2 tsp garam masala powder
  • 1 tbsp wheat flour
  • 2 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1.5” ginger piece
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp fennel seeds
  • 1 dry red chilli
  • 2-3 green chillies
  • A pinch of asafoetida powder
  • 1/2 tsp red chilli powder

Method –

  1. Crumble the potatoes slightly
  2. In a wok, add the potatoes
  3. Add turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala powder, salt and sugar
  4. Now add 2 glasses of water and put the wok on high flame
  5. Let it come to a boil
  6. In the meantime, add wheat flour and water to make a smooth paste
  7. Add this to the boiling curry and cook for 2 minutes
  8. Remove the foam which rises to the top
  9. Now heat the ghee in a small ladle
  10. Add cumin seeds, fenugreek seeds, fennel seeds, dry red chilli, green chillies, a pinch of asafoetida powder, ginger and red chilli powder
  11. When the seeds splutter and it is aromatic, pour it over the curry

Mutton Curry with Potatoes

Ingredients

  • 750 gm mutton, curry cut
  • 3 medium potatoes, halved
  • 6 medium onions, finely chopped
  • 3 large tomatoes, chopped
  • 6 cloves of garlic, minced
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 2 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 1 tsp biryani masala
  • 100 gm curd
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 bay leaves
  • 1” stick cinnamon
  • 2 green cardamom
  • 1 black cardamom
  • 2 cloves
  • 1/3 cup oil
  • Finely chopped coriander leaves

Method –

  1. Marinate the mutton with curd, lemon juice, salt, red chilli powder, turmeric powder and ginger garlic paste for about 6 hours
  2. Heat oil in a pressure cooker
  3. Temper the oil with the whole spices
  4. Add the onions and garlic and fry till golden brown
  5. Add the mutton and stir frequently over high heat till the oil releases
  6. Add the tomatoes and cook over high heat
  7. Add coriander powder and biryani masala and cook till the tomatoes become mushy
  8. Pressure cook for 2 whistles without adding any additional water
  9. Let the pressure release
  10. On high heat, stir the mutton and add the potatoes
  11. Add 1.5 cups of water
  12. Now, pressure cook for 4 whistles
  13. Garnish with chopped coriander leaves before serving