Amla Curry - Healthy Curry

This is also another of those fruit which I could not think where a curry would be made but here is the ingredient of the Amla Curry, very simple very easy.

Ingredients:

1. 6 Pieces of Amla
2. Oil
3. Salt, Red Chilli Powder, Turmuric, Jeera, Hing, Sauf, Sugar all things according to taste

How to Make:

1. First we will need to steam the amla this is an important process.
2. Take a pressure cooker and then pour water in the base. Take a plate with holes in it and put it over the water. Note that water should not touch the plate.  Do not cut the Amla just drop them over the plate
3. Close the pressure cooker lid and steam the Amla till 2 whistles.
4. Open the lid you will see that Amla is all soft and broken up. Clean up the seeds of Amla.
5. Keep it to cool in room temperature. 
6. Add Oil in another Kadai and then add 1 tea spoon of jeera, sauf and hing. 
7. Cook till you hear pop sound of Jeera.
8. Then add Amla in the Kadai
9. Cook for sometime and then add Red Chilli Powder, Turmeric and Salt according to taste.
10. Cook again for sometime and then add Sugar according to the taste just to give a sweet flavor to the Amla
11. Cook for a min and remove the kadai from the heat. Put the lid over the kadai just to that the flavors mix together. 
12. You can eat with Roti or Rice. 

You will have the typical Amla Taste with a bit of sugary flavor.

Papad Curry - Simplest and Quickest

Papad is one thing which we eat just with dinner which is roasted or fried but today I shall write about the most simplest curry known as Papad Curry.

Ingredients:

1. Papad - 4 Pieces
2. Red Chilly Powder
3. Turmeric
4. Jeera
5. Oil
6. Water
7. Salt

How to make:

1. Put in 2 teaspoon of Oil in a pan and heat it up with Jeera.
2. Cut papad in small pieces almost 1/5th of actual size of each papad.
3. Put them in the Pan and cook it with the oil for a minute medium heat
4. Add Red Chilly powder and turmeric.
5. Add salt but not too much as papad already has too much salt in it.
6. Add water and then cook again for 2 mins. Stir slowly.
7. That is it...step 7 is eat

The full flavor of the curry is based on what Papad you use as there are many flavors. We make it with the marwadi style papad which is generally roasted.

Guava Curry/Peru Curry Recipe

I did not know that there used to be Guava Curry/Guava Bhaji which is a specialty of Rajasthan. It is one the rare fruit where curry is made and enjoyed with Roti.

The taste of the curry is a mix of tanginess, sweetness, saltiness. The full flavor of Guava/Peru is there and it really feels like you are having them raw. So here is the Recipe.

Ingredients:

1. 4 Peru aka Guava (Green or Ripe peru/Guava)
2. Salt to Taste
3. Sugar
4. Lime Water
5. 2 Tbsp Oil
6. Turmeric
7. Jeera Seed
8. Red Chilli Powder
9. Dhanya powder
10. Water

 How to Make:

1. Pour Oil in the Pan and heat it.
2. Put Jeera seed and let it crackle
3.  Peel and cut the Peru in small cubes. Add them in the pan.
4. Then add Turmeric, Chilli Powder, Dhanya Powder and Salt to taste
5. Mix well and add little water.
6. Cook on a low flame till the Guava/Peru cubes are soft.
7. When it is nearly cooked add Lime Juice and Sugar
8. Then continue cooking for one minute.

Next one will be Raw Banana Curry.

Jhat-Pat Healthy Palak Chicken

Well my first recipe post written by Srushti who cooks really amazing food and can cook so many variety of dishes. She had come up with Chocolate Rum Mousse which was the best I had after having some great Promfret Fry and Prawns.

So please enjoy and note down this.....

Ingredients:

250 gms boneless chicken

250 gms spinach with stems (Washed)

50 gms Fresh coriander

2 medium Onion (Finely Chopped)
1 Whole garlic (Finely Chopped)

Asafeotida

Turmeric

Chilly powder

Coriander powder

Salt

For Marinate:

One tablespoon Curd

Turmeric

Chilly Powder

Jeera powder

Salt

For the Palak base:

Boil water in a large container

Put the washed spinach in the water for 5 minutes

Make a paste of spinach and fresh coriander and keep aside.

In a pan take 1 teaspoon oil (teaspoon and not tablespoon) sprinkle some asafoetida then fry finely chopped onions. Once the onions turn brown add finely chopped garlic. Add half a teaspoon each of turmeric, chilly power, coriander powder and salt to taste. Once the masala turns a soft brown add the spinach coriander paste.

For Chicken:

Cut boneless chicken into medium pieces. Marinate chicken pieces, keep aside for 7-8 minutes. Then roast the pieces in tandoor. In case you do not have facility to roast the chicken pieces, stir fry in a pan with 1 teaspoon oil. Boneless chicken cooks very fast and you can cook it in an open pen within 4-5 minutes.

Mix the chicken pieces with the Spinach. Tah dah! your Healthy low fat Spinach Chicken is ready.

Garnish with coriander leaves or some milk cream or Chopped almonds.

Ok, for vegetarians you could replace chicken with Paneer and follow the same process. Alternatively you could boil some sweet corn kernels and add to the spinach. 

Prep time 10 minutes

Cooking time 10 minutes