This chicken curry tastes different just by adding the ingredients in a different order. Addition of spinach lends a wonderful colour and no one will notice the vegetable as well unless you tell them…..Not me!!
1 whole chicken cut into small pieces
2 large onions chopped
2 tbsp ginger garlic paste
1 large tomato chopped
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coriander powder
1 tsp chili powder
1 teaspoon garam masala
½ tsp turmeric powder
5 tbsp oil
1-2 cups finely chopped spinach (not packed)
Heat oil and splutter mustard seeds. Add dry chilies.
Add onions and saute till the edges start to brown.
Add ginger garlic paste and saute for few minutes.
Now add tomatoes and some salt and saute till tomatoes become mushy.
Add all the dry powders and saute well.
Add chicken pieces and 1 cup boiling water. Cook till the chicken is done. Adjust salt.
Add chopped spinach leaves and cook for few more minutes with lid closed.
Garnish with chopped coriander leaves if you wish.
A simple curry loved by all who ate.
4 long purple brinjals or 6 small round ones
1 onion sliced
1 tsp ginger garlic paste
1 large tomato sliced
1 potato cut into long thick strips
1 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
Salt to taste
Few curry leaves
4 tbsp chopped fresh coriander leaves
4 tbsp oil
Slit brinjals by keeping the top intact and keep in water.
Heat oil and add onion. Saute till it becomes lightly brown.
Add ginger garlic paste and saute.
Add spice powders and mix well.
Add brinjals pieces, potato and tomato.
Add ½ cup water and add salt.
Cover with a lid and cook till done. Stir carefully so that the brinjals retain the shape.
The water would have evaporated completely and the curry will get a dark brown colour. Adjust salt and take off fire. Sprinkle coriander leaves ad mix.
This is best served with chapathis.
1 small onion chopped
½ cup green and red bell peppers chopped
½ cup black beans (optional)
½ cup broccoli florets steamed
Salt and pepper
1 pinch oregano
1 pinch red chilli flakes
Beat eggs with a fork.
Add the rest of the ingredients.
Preheat oven to 140 Celsius.
Pour into muffin pans and bake for 15-20 mins or till done.
You can saute the vegetables first before adding to beaten egg.
You can make this in a pan on stove top. Cut into wedges and serve.
900 gms -1 kg chicken breast
4 medium onion finely chopped
4-5 green chilies (or more as we are not adding peeper or chilli powder)
2” ginger piece
5 cloves garlic
Handful of curry leaves
2 big potatoes boiled
4-5 tbsp oil
1 tsp garam masala powder
1 cup breadcrumbs
Oil to fry
Boil chicken breast in little water with salt, pepper and turmeric powder. Drain excess water when done. Mince it in a food processor or chopper.
Mince garlic, ginger and green chilies together.
Chop curry leaves finely.
Heat oil and saute chopped onion.
When it turns translucent, add minced garlic, ginger and green chilies. Saute till the raw smell goes. Add curry leaves and stir. Add chicken mince and garam masala.
Stir for few minutes and take off fire.
When it cools, add mashed potatoes and mix well. Add a beaten egg and mix again. Shape into cutlets or small balls. Dip in beaten egg and roll in breadcrumbs. Heat oil and deep fry.
You can freeze the extra ones. Freeze in a single layer on a plate and then stack them in a container or ziplock bag.
Chicken cutlets are not on the soft side like meat. If you have difficulty making shape, add more beaten egg, a little at a time.
You can add pepper powder if you wish, but I usually don’t for any cutlets. Cutlets made with only green chilies for spice have a unique taste.
tasty make ahead appetizer
1 cup cooked and shredded chicken
1 medium onion sliced
1 green chilli thinly sliced
1 medium tomato sliced
2 finely chopped garlic
1/2 tsp finely chopped ginger
1 tsp soya sauce
1-2 tbsp oil
salt and pepper
1 head Iceberg lettuce washed and drained
Heat oil. Add chopped ginger and garlic. Stir for few mins and add onion and green chillies. When they turn transluscent, add tomatoes and stir on high heat. When the mixture is almost dry, add rest of the ingredients and adjust salt.Stir fry for few mins.Sprinkle pepper powder. Let the mixture cool.
Cut the lettuce into big chunks and use two or three layers as a basket. Spoon 2 tablespoon of chicken mixture and serve.
A quick evening snack…
You can use either egg noodles or two packets of 2 min noodles.
2 pkts noodles
1 medium capsicum sliced
1 medium onion sliced
1/2 cup thinly sliced carrot
1/2 cup thinly sliced cabbage
2 garlic cloves chopped fine
red chilli flakes-1/4 tsp or according to taste
Salt to taste
Oil 2 tbsp
Boil noodles and drain. (Don’t use the spice mix that comes within the noodle packet)
Heat oil in a large pan and add garlic. Saute for some time.
Add onions and capsicum and stir fry on high heat. Add rest of the vegetables and stir for a few minutes. Add noodles, chilli flakes and salt. Mix well and serve hot.
My kid’s favourite breakfast…pancakes. But as usual they have no clue what healthy stuff goes inside them. After all, all is fair in love and making picky eaters eat.
1 cup all purpose or wheat flour
1 tsp baking powder
1/4 tsp baking soda
1 cup buttermilk
1 tbsp sugar
1/2 tsp nutmeg powder
1/2 medium size sweet potato cooked and mashed
1/4 tsp salt
Few butterscotch or chocolate chips
1 tbsp oat bran -optional
1 tbsp date syrup or honey -optional
Mix flour, baking powder, baking soda, nutmeg powder and salt in a large bowl.
Beat egg in another bowl. Add buttermilk and sweet potato and mix. (you can even use a blender to mix all but dont overmix)
Add wet to dry and mix with a whisk. The mixture will be little thick and not too runny.
Heat a non stick pan or tava and add little butter. Pour 2- 3 tbsp of pancake mixture onto the hot pan. Make 2 -3 pancakes at the same time, depending on the size you want. Add a few chips of your choic on top.
When the bubbles appear, flip it over and cook for a few seconds more.
Serve hot with any syrup or plain. Kids will enjoy.
Add 1 tbsp extra sugar if you are not adding any add ins or toppings.
You can buy few sweet potatoes, clean, cut into big pieces, steam and freeze them.Defrost and use as necessary.
You can grate the cooked sweet potatoes if your kids dont mind. I blend all in a mixer.
A good accompaniment to Chapathi
• 20 baby potatoes or 2 large potatoes cut into big chunks
• 1 tsp chili powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• ½ tsp salt
• ½ tsp garam masala powder
• 3 medium onions thinly sliced
• Handful of curry leaves
• ½ tsp mustard seeds –
• 4 tbsp oil
Scrub the potatoes clean. If using big potatoes, remove skin and cut into big pieces.
Add potatoes, 1 cup water and all dry powders and cook till soft and the water is completely evaporated. Test a potato with toothpick to see if it’s cooked enough. If not, add little more boiling water.
In another pan (preferably nonstick) add oil and splutter mustard seeds. Add onions and curry leaves and fry till onions become slightly brown. Now add the cooked potatoes and fry till all are mixed well. Adjust salt. This is a very dry curry but goes well with chapathis.
This is my first post.
If I had started this blog earlier, it would have been mostly about cakes and sweets. Now its more of finding ways to mask “healthy stuff” into foods that my picky eater would eat.
My son is one of the most picky eater in the world. He eats cheese, more cheese and anything with cheese ….One day he will see this blog!!
Flour(all purpose or wheat) -2 cups
Sugar -½ cup
Baking soda -1 tsp
Salt -½ tsp
Egg, beaten -1 no.
Olive oil/canola oil -2 tbsp
Pureed pumpkin -1 cup
Apple grated -1 cup
Vanilla essence -1tsp
Butterscotch chips -¼ cup
Preheat oven to 325°.
Combine flour, sugar, baking soda, butterscotch chips, and salt in a large bowl. Mix well.
In a medium bowl, mix egg, vanilla, oil, pumpkin puree and apple. Add to the flour
Pour batter into a loaf pan or muffin tray.
Bake at 325° for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Baking time varies for muffins. Enjoy.