Saag Chicken( Chicken Paalak)

 It is simple and has three different stages

Stage 1
Seasoning

*1 Kg Breast chicken sliced in to cubes or whatever size and shape you like

*7 Cloves of garlic peeled
*1inch ginger skinned
*4 fresh green chillies
  Blend garlic,ginger and green chillies
*3 tsp of lemon concentrate
* Salt to taste
*1 tsp Cumin Powder
*1 tsp Coriander Powder
*1 tsp Garam Masala
Mix all these together with chicken and keep aside for two hours to marinate well

Stage 2
Ingredients for preparing Spinach

450gm finely choppped spinach
2 Red onions chopped
2 Dry red chillies
2 Tomatoe chopped ( skip adding tomato if you like rich green colour)
3 Tsp oil
3 tsp of tamarind concenrate(just juice only remove any pulps)

*Pour oil in the pan and fry the onions until its slightly brown
*add dry chillies and fry
*Add chopped tomatoes finally add chopped spinach  toss over with tamarind concenrate and cool it and
 set aside
* when it is completely cool blend it to paste in the blender add little water if neccesary

 Keep aside.

Stage 3
Ingredients
*1 Cinnamon Stick
*4 Cloves
*2 Bay Leaves
*2 Green Cardomoms
*2 aniseed
* 7Tsp of sunflower oil

Preparation


*Heat the pan
*Pour Oil
*Add cinnamon stick,bayleaves,aniseed,cloves,cardamomall together and toss over for a minute
*Now add the seasoned chicken into the pan cook untill its golden brown or well cooke
* Pour  the spinach paste over the chicken and cook it for 15 minutes untill the consistency you want
* Finally if you need a creamy taste you can add 4 tsp of full cream to  chicken saag gravvy.

Tip

Do not over cook the spinach all the nutrients will be lost.
If you need more spice next time blend more green chillies or you can still add slit green chillies to chicken saag

This chicken saag can be served with any rice

How To make Coconut rice
It's very easy to make


Coconut Rice makes a delicious  side dish that can be served with a variety of Indian dishes such as curries, stir-fried vegetables, plus fish and seafood mains. This easy coconut rice recipe is made in a rice cooker .


Ingredients


5 Tsp Ghee or clarified Butter
2 Aniseed

2 Cinamon quills
4 Bay leaves
3 Cups Basmati Rice
3 Cup Coconut cream
Salt

1/4 Cup Shredded Coconut
5 Tsp whole Cashew Nut
1 1/4 cup water

Directions

* Connect the rice cooker and press it on
* As its warmed pour ghee or clarified butter if either not available use sunflower oil
* After a couple of minutes once theoil or ghee is hot add aniseed,cinnamon quills,bay 
  leaves and toss over
* Now add the rice (basmati rice no need to wash) and keep tossing over until ghee or oil 
  well coated the rice
* Finally add coconut cream and water stirr it up and mix salt to taste and cover the lid
* In 15 minutes coconut rice is ready.
* Open the lid and turn over the rice and mix it nicely and make sure rice is cooked well if
  the rice needs  more cooking add another 1/4 cup of water.

Just before you serve

Heat up a pan add a tsp of ghee or oil pan fry shredded coconut and whole cashews toss over until slightly brown and  sprinkle on the rice and serve with any curries.

Spicy Sambal Fish



For Fish fry:


* 1 lb Fish which is firm ( specially any deep sea fish which doen’t break down while you fry eg:bluenose, gropper, lemon, elephant fish etc)
* 1 tsp Ginger garlic paste
*  2 tsp Coriander powder
* 1 tsp Chilli Powder
* 1/4 Turmeric powder
* 1 tsp salt
* Oil for fry



For the Gravy:

1. 5 Medium size onion
2. 5 Medium size tomato or use canned tomatoe in juice for better colour and texture
3. 1/2 tsp Ginger-garlic paste  or 5 cloves of garlic peeled
4. 1/2 tsp Mustard seeds
5. 2 0r 3 sprigs of Curry leaves
6. 1/4 tsp Turmeric powder
7. 7 red chillies
8. 1/4 Tarmarind concentrate
9. 4 tbsp Coconut grated (you can add or skip)
10. 1 tsp Salt
11.5Tsp  Sunflower Oil
12. 3Tsp of chopped of lemon grass



Preparation

Marinate the fish with the ginger-garlic paste, salt ,coriander powder, chilli powder & turmeric powder for 15 mts & fry the fish till the fish is half done.

In a deep pan add oil splutter the mustard seeds and curry leaves

Fry small amount of chopped onion till it is light brown. Add the ginger-garlic paste cook for 5 minutes . Add salt & the turmeric powder & lemon grass keep tossing

Meantime put all the chopped tomatoes , and remaining onions , red chillies  and garlic  blend it in the blender.

Add this blended mixture into the fry pan let it cook for few minutes until the raw smell fades away

and cook till the gravy separates from the oil.

Add the tamarind concentrate cook for 2-3mts.

Now, add the fish & cook for 5mts.

Fish sambal is ready to serve with rice, roti, puri & naan. It’s a delicious side dish for anything

Tips

*You can either add shredded coconut or you can skip

*You can add two tsp of sugar for a different taste

Coriander(Cilantro) Chutney
Ingredients

*1 Bunch Of fresh Coriander Chopped

*8 Garlic cloves peeled

*1/2 TspGinger

*5 Dried red chilli or more if you require more spice

*Salt

*3 tsp Tamarind
*1 Tsp Mustard seed
*10 Curry leaves
*4 Tsp Olive oil or sunflower oil
*Water




Preparation

Chop all the fresh coriander, discard the roots and Grind or blend all the fried ingredients to a coarse mixture with a blender and add a little bit of water and blend it .Add salt to taste. Then soak the tamarind in a bowl just covered with warm water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use. Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency. Check for salt and spice if you need more top up with more red chilli and salt if required.

Finally pour oil in the hot pan once its heated and add mustard seeds and curry leaves wait until it crackles and then add blended coriander mixture,toss it and its ready to serve.


This is always served with idli and dosai (South indian dishes) and naans and roti and bajji


Tips: If the consistency is thick,Chutney can be kept in the fridge for long time and
*Can be spread over toasted bread or
*Can use it as dip when you mix it with natural youghurt or Sour cream

Peanut Chutney

Ingredients
*1 Cup Blanched peanuts
*8 Garlic cloves peeled
*1/2 TspGinger
*5 Dried red chilli or more if you require more spice
*Salt
*3 tsp Tamarind
*1 Tsp Mustard seed
*10 Curry leaves
*4 Tsp Olive oil or sunflower oil
*Water

Preparation


 Heat a griddle till it is very hot, on a medium flame. Roast the peanuts, dry red chillies ,garlic,ginger(stirring frequently) on this griddle till they give off a gentle cooked aroma.

Allow to cool completely and then grind all the fried ingredients to a coarse powder with a blender and add little bit of water and blend it .Add salt to taste. Then soak the tamarind in a bowl just covered with warm water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use. Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency. Check for salt and spice if you need more top up with more red chilli and salt if required.


Finally pour oil in the hot pan once its heated and add mustard seeds and curry leaves wait until it crackles and then add blended fried split chickpeas ,toss it and its ready to serve.

This is always served with idli and dosai (South indian dishes)

Tips: If the consistency is thick,Chutney can be kept in the fridge for long time and
          *Can be spread over toasted bread or
          *Can use it as dip when you mix it with natural youghurt or Sour cream