This is a very spicy and delicious curry, made with all the spices that goes into an Indian style pickle. To make this quick and easy, instead of preparing the spice mix, i use homemade Mango Pickle. It goes well with Rice, Naan or Roti.

Ingredients

1 lb chicken breast - cut into bite-size pieces

1 medium size green pepper - finely chopped

2 medium size tomatoes - finely chopped

1 large onion - finely chopped

1 inch ginger - finely chopped

2 pods of garlic - finely chopped

1/2 tsp red chili powder

pinch of turmeric

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala powder

3 tsp oil

1 cup plain yogurt

4 tsp Mango Pickle (or as per your taste)

fresh coriander leaves - finely chopped

salt to taste

Preparation Method

Heat oil in a pan and add chopped ginger and garlic. After few seconds, add chicken and mix well. Add salt.

Fry for 3 minutes and then add red chili powder, turmeric, coriander powder, cumin powder, garam masala powder. Mix well and cook until chicken is 80% done.

Now add green pepper, onion and tomatoes. Cover with a lid and cook on a low heat for 5 minutes.

Add mango pickle, mix well and then add yogurt. Cover and cook for another 5 to 8 minutes.

Once the chicken and veggies are cooked and gravy comes to the right consistency, turn off the heat and garnish with coriander leaves.

Serve hot with Rice, Roti or Naan.

Ingredients

1 lb chicken breast

1 medium size green pepper

2 large tomatoes

1 large onion

3 green chilies - slice lengthwise

1 inch ginger - finely chopped

2 pods of garlic - finely chopped

1 tsp red chili powder

pinch of turmeric

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp paprika (optional)

1/2 tsp garam masala powder

3 tsp ghee or oil

1/2 tsp Vinegar (optional)

salt to taste

Preparation Method

Take chicken, green pepper, onion, tomatoes and cut them into bite-size pieces. Keep them aside.

Heat oil in a pan and add chopped ginger and garlic. Fry for few seconds and then add chicken.

After few minutes add red chili powder, coriander powder, turmeric powder, cumin powder, paprika, green chilies, salt and garam masala powder.

Mix well and cook until the chicken is half done and then add green pepper, onion and tomatoes. Cook on a low heat for 10 minutes.

Once the veggies and chicken are tender and soft, add vinegar and turn off the heat.

Serve hot with roti, rice or naan.

Ingredients

4 Eggs - well beaten

1 large onion - finely chopped

3 green chilies - finely chopped

1 tsp ginger garlic paste

1 tsp red chili powder

pinch of turmeric powder

1 tsp coriander powder

1/2 tsp garam masala powder

few fenugreek leaves (fresh or dry) - optional

finely chopped fresh coriander leaves

1/2 tsp cumin and mustard seeds

2 tsp oil

salt to taste

Preparation Method

Take a bowl and spray little oil and pour beaten eggs.  Add little salt and mix well.

Take a pressure cooker and pour half cup of water. keep the bowl in the cooker and close the lid. do not put the whistle. let it steam for 15 minutes.

In the meantime, heat oil in a saucepan. Add cumin seeds and mustard seeds.

Fry for few seconds and then add finely chopped onion and green chilies.

After few minutes add turmeric powder, ginger garlic paste and salt.

Fry until the onions are gold brown and then add red chili powder, coriander powder, garam masala powder and fenugreek leaves. Mix well and fry for few more minutes.

Now take the bowl out of cooker and cut the eggs into small cubes. Add them to the onion mixture and mix well.

Now add one cup of water, cover with a lid and cook on a low flame for about 5 minutes. Once all the water is absorbed, turn off the heat.

At the end garnish with fresh coriander leaves and serve hot with roti or rice.

Ingredients - For Kofta

4 cups shredded Cabbage

4 green chilies - finely chopped

3/4 cup (or as needed) gram flour

1/2 cup rice flour

1/2 tsp cumin seeds

1 inch ginger - finely chopped

1/2 cup fresh coriander (cilantro) leaves - finely chopped

1 tsp salt

oil to fry

Ingredients - for Gravy

3 large tomatoes

2 green chilies

1 inch ginger

1/2 tsp cumin seeds

pinch of asafetida

pinch of turmeric

2 tsp gram flour

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp paprika (optional)

3 tsp yogurt

1 tsp sugar

finely chopped coriander leaves

salt to taste

2 tsp oil

Preparation Method

Take a bowl and mix together all the ingredients for kofta. Add gram flour as need and make a dough. Do not add any water, as the moist in cabbage is sufficient to make the dough.

Now heat oil in a frying pan. Make sure the oil is hot enough and drop approximately 1 tsp of kofta mixture into the frying pan one at a time.

Fry them until they get a nice golden colour on all the sides. Fry them in small batches. Keep them aside and start preparing the gravy.

For Gravy, first blend the tomatoes, green chilies and ginger to make a puree.

Take a saucepan and add 2 tsp of oil. once the oil is hot, add asafetida, cumin seeds, turmeric and gram flour.

Fry for few seconds and then add the tomato puree. Add corainder powder, paprika, red chili powder, sugar and salt. cook on medium heat until the mixture starts leaving the oil.

Now add yogurt and mix well. after few seconds add 2 cups of water and bring it to a boil.

As it comes to boil reduce the heat to medium and let the gravy cook for few more minutes.

Now add kofats to the mixtures, cover it and cook for another 3 to 4 minutes.

Garnish with coriander leaves and serve hot with roti or naan.

Ingredients

1 lb Tofu (firm) - cut into one inch pieces

1 small onion - finely chopped

3 green chilies - cut lengthwise

2 tsp red chili paste (or as per your taste)

2 tsp soya sauce

1 pod minced garlic

spring onion to garnish

3 tsp oil

salt to taste

Preparation Method

Take a pan and heat oil. Fry tofu pieces until they are golden brown.

Take them out and keep on a paper towel to remove the excess oil.

Now add onions, green chilies and garlic to oil and fry for few minutes. Add salt.

Add red chili paste and soya sauce. mix well and then add the fried tofu pieces.

Keep heat on high and fry the mixture for about 7 to 10 minutes.

Garnish with spring onion and serve hot.

Ingredients

2 cups CousCous

3 cups water

2 tsp ghee

1 tsp cumin seeds and mustard seeds

few  broken cashew nuts

Finely chopped - onions, tomatoes, green peas, carrot, green chilies, bell pepper, cauliflower, potatoes, ginger and garlic (use quantities as per your choice)

pinch of turmeric

pinch of ground black pepper

salt to taste

finely chopped fresh coriander leaves

Lime juice (optional)

Preparation Method

Take a pan and melt ghee. add cumin seeds, mustard seeds, cashew nuts and fry for few seconds.

Now add onions,green chilies, ginger and garlic. fry until onions are golden brown and then add rest of the veggies. Add salt.

Cover with lid and cook until all the veggies are done up to 80%

Now add 3 cups of water and bring it to a boil. check salt and add more if necessary.

Now add CousCous and mix all the ingredients well.

Keep on a low flame for 2 minutes and then turn-off the heat.

Allow time for CousCous to absorb all the water and become fluffy

Garnish with fresh corinader leaves

Drizzle some lime juice for added flavour and serve hot.

Ingredients

1 cup Rice (long grain or sona masoori)

1 cup Urad dal

1/2 tsp Fenugreek (methi) seeds

3 cups old fashioned or instant oats

Sufficient water (soaking & grinding)

salt to taste

Preparation Method

Soak rice and fenugreek seeds in two cups of water for at least 8 hours.

Wash and soak urad dal in 2 cups of water for 2 hours.

Soak Oats in 3 cups of water for 2 hours.

Drain the water from rice,fenugreek seeds and urad dal.

First grind the rice and fenugreek seeds for few minutes and then add urad dal and grind into soft batter while adding water in between. Remove the mixture into a bowl and keep it aside.

Now grind the oats into smooth paste and pour into the rice mixture and mix well. Set this aside in a warm place to ferment (do not keep for more than 7 hours. Allowing too much time to ferment will cause bitterness)

Add salt to the mixture when ready to make Dosa.

Make dosa and serve hot with coconut chutney or peanut chutney.

Ingredients

6 Boiled Eggs - cut each egg into 6 pieces

1 large onion - finely chopped

3 green chilies - cut lengthwise

1 tsp cumin seeds and mustard seeds

1and 1/2 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala powder

1 tsp ginger garlic paste

pinch of turmeric

3 tsp oil

few curry leaves

fresh coriander leaves - finely chopped

salt to taste

Preparation Method

Take a pan and heat oil. add cumin seeds, mustard seeds and curry leaves. fry for few seconds and then add the onion and green chilies.

Fry the onion until it is golden brown and then add ginger garlic paste and turmeric powder.

fry for few more minutes and then add red chili powder, coriander powder and garam masala.

Now add the eggs and turn the heat high and fry the mixture for 5 minutes. when eggs starts getting nice golden color turn off the heat and then add chopped coriander leaves.

serve hot with roti or as a side dish with any flavoured or plain rice.

Ingredients

200 grms Soya Chunks

1 large onion – finely chopped

1 red bell pepper – finely chopped

1 green bell pepper – finely chopped

1 cup tomato puree

2 pod garlic – finely chopped

1 inch ginger – finely chopped

3 tsp soya sauce

1 tsp chili sauce

2 tsp tomato ketchup

2 tsp vinegar

2 tsp oil

Finely chopped spring onion for garnish

Salt to taste

Preparation Method

Take a bowl and add 6 cups of water. Add ½ tsp salt and bring it to a boil.

Add soya chunks and cover with a lid and keep it aside for 10 minutes.

Drain all the hot water and give a quick rinse with cold water. Now squeeze the chunks gently to remove the excess water and keep them aside.

Heat oil in a pan and add ginger and garlic. Fry for few seconds and then add onions.

After few minutes, add chopped red pepper and green pepper. Add salt and cover it with a lid and cook until the veggies are 50% cooked.

Now add soya sauce, chili sauce, tomato ketchup and tomato puree. Mix all the ingredients well and then add soya chunks. Cover it and cook on a low flame for 10 minutes.

Once you get the right consistency, add vinegar and adjust the salt. Trun off the heat.

Garnish with spring onions and serve hot with Roti or naan or as a side dish for fried rice.

Ingredients

3 cups Chopped spinach

1 cup shredded carrot

1 Onion – finely chopped

2 cups basmati rice

2 chopped green chili (optional)

1 tsp Red chili powder

1 tsp coriander powder

1/2 tsp ginger garlic powder

1/2 tsp garam masala powder

1/2 tsp cumin seeds and mustard seeds

2 tsp oil

Salt to taste

Preparation Method

Wash and soak the rice in 4 cups of water for half-an-hour.

Heat oil in a deep cooking pot and add cumin seeds and mustard seeds. After few seconds, add green chilies and chopped onion.

Fry for few minutes and then add ginger garlic paste. Add salt and fry until onion turns brown.

Now add carrot and spinach, cook for few minutes. Make sure it is cooked only 70%, do not overcook.

Now add red chili powder, coriander powder and garam masala powder. Mix well and add the soaked rice along with the water. Check the salt and cook until the rice is done.

Serve with any raita of your choice.