Sunday, April 29, 2012


Hariyali murgh is a simple and delicious chicken prepared with fresh greens like spinach, mint, coriander and fenugreek leaves. The combination of all these greens, gives this dish an intoxicating look and flavour...

Chicken .. 500 grams. (with or without bones)
Onions......... 3-4
Tomato ....... 1
Green chillies ... 4-5 ( as per your taste )
Spinach .......... 1 small bunch ( Chopped)
Coriander leaves .... handful ( chopped )
Mint leaves ..... handful ( chopped )
Methi/fenugreek leaves ... handful
Ginger garlic paste .... 2 tbsps.
Yogurt ............ 1 +2 tbsps.
Salt .......... to taste
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ..... 1/2 tsp
Garam masala ..... 1/2 tsp
Oil ... 3 tbsps


1. Cut the chicken into cubes and marinate with 1 tbsp of yogurt, salt, a little each of the dry masalas mentioned above. Save the rest for later use.
2. Grind coarsely the onions, tomato, green chillies.

3. Heat a little oil in a pan and add the ginger garlic paste and ground onion mix. Stir fry for 4-5 minutes and add the dry masala powders.

4. Now add the marinated chicken cubes and saute for a few minutes.

5. Add all the chopped greens and salt.

6. Cover with a lid and let it simmer until the chicken is tender and done.
7. For finishing touches, mix 2 tbsps of finely chopped coriander leaves to 2 tbsps of yogurt and mix it with the prepared chicken. Simmer it for a minute.

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Try out these easy to make fish cutlets. Select any fish with center bone. You can shape them any way you like ... round, oval, or even  like koftas or long rolls.

Fish - 250 gms
Corn flour - 1 tbsp
Salt to taste
Onion finely cut - 2 tbsp
Green chillies finely cut - 1 tbsp
Coriander Leaves - 1 tbsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 2-3 tsp
Amchoor powder .. 1/2 tsp
Bread crumbs .... 2 tbsps
Oil ... to fry


1. Boil the fish in a little water with salt for about 10 minutes.

2. Remove from water and allow the slices to cool.

3. Remove all the bones from the fish and mash the flesh.

4. Add salt, flour, garam masala, red chilli pdr, coriander powder, onions, green chillies, coriander leaves, amchoor powder and knead well so that all the ingredients mix evenly.

5. Make small lemon sized balls and flatten them slightly.

6. Deep fry on medium flame until golden brown and serve hot with sauce / chutney of your choice.

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Chicken do pyaza is a very tasty Indian chicken curry cooked with two types of onions, hence the name "Do-Pyaza" . A paste made with caramelized onions and some cubed onion is used along with some spices to make this curry. It goes very well with rotis and naans .

Boneless chicken ....... 1/4 kilo
Onions ......................... 5
Tomatoes .................... 2
Green chillies ............. 2
Coriander powder ..... 1 tsp.
Cumin powder ........... 1 tsp.
Turmeric powder ...... 1/2 tsp.
Garam masala ............ 1 tsp.
Red chilli powder ....... 1/2 tsp.
Kasoori methi .............. 1tbsp.
Coriander leaves ......... handful
Ginger garlic paste ....1 tbsp.
Salt ............................. to taste

1. Slice 2 onions and fry them to golden brown colour. Add a little water, simmer.Grind and set aside.

2. Cut 2 onions and 1 tomato into cubes.
3. In a pan heat 3-4 tbsp oil and saute ginger garlic paste.

4. Add the onion and tomato cubes and stir fry for a minute.

5. Now add the ground onion paste, chicken, and all the spices and kasoori methi.

6. Stir fry and add salt. Simmer till done.
7. Cut 1 onion and tomato into cubes. Stir fry for 2 minutes and add to the chicken.
Garnish with coriander leaves. Serve with rotis or nans.

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Methi Chicken 

Saturday, April 28, 2012


Try out these crispy bite size samosas made with roti strips. The process of making is a bit tedious but when you get to taste them you feel it is worth the effort. These can be made with veg or non veg filling. You can easily freeze them too.

White flour ...........3-4 cups
Salt to taste

For the filling:
Chicken or mutton mince ... 1/2 kg
Onions ............. 2-3
Garam masala ....1 tsp.
Coriander powder ..... 1 tsp.
Cumin powder ...........1 tsp.
Dry mango powder .... 1/2 tsp.
Turmeric powder ...... 1/2 tsp.
Red chilli powder ........1 tsp.
Coriander leaves.

(Prepare the filling)

1. Fry the onions to a golden brown colour.
2. Add the mince and all the spices, salt and saute it adding a little water till done. It should remain dry. Add the coriander leaves and let it cool.

3. Now prepare the dough. Just add salt to the white flour and knead it.

4. In a small bowl mix oil and white flour in equal proportions.

5. Make a paste of white flour and water and cook it for 1-2 minutes.(This will be used to bind the samosas)

6. Roll out 4 small rotis from the prepared dough. Apply the white flour-oil mix on each, place the other one on top. Roll together all the 4 rotis.

7. On a hot griddle quickly semi-roast the rotis. Cut them into long strips and separate them.

8. Fold each strip into a triangular shape and fill it with the prepared mix. Bind it using the paste.

Deep fry and serve hot. For variation you can use any other filling like aloo, paneer etc. etc.

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