Palak Paneer

Ingredients



Paneer - 200 grams
Onion - 2
Cashew nuts - 15
Palak (Spinach) - 300 grams
Ginger - 1 small piece
Garlic - 4 cloves
Water - 1/4 cup
Red chilly Powder - 2 teaspoon
Oil
Salt

Clean spinach in water. Drain off the water completely. In a pan or vessel, add 1/4 cup water. Once it starts boiling, add palak . Cover the vessel with a lid and let it cook in low flame for 2 to 4 minutes. Keep this aside.

In a separate pan, add 4 table spoon of water. Add the first sliced onion in this and let it cook for two to three minutes. Switch off the flame and transfer this in a grinder to make a thick paste along with cashew nuts.

Meanwhile heat a pan. Add 2 table spoon of oil. Add the second sliced onion to this. Saute it until it becomes golden brown in color. Add ginger, garlic paste. Saute it again for a minute. Now add Red chilly powder and salt. Saute it again for few seconds. Now add Onion, Cashew nuts paste to it. And let it cook for a minute. Finally add Palak paste and paneer. Mix it well. Allow it to cook for 2 to three minutes.

Add extra water if you like gravy. Palak paneer is tasty with less water and also try  adding Kashmiri red chilly if you don't like the green color. Try this easy recipe and let me know if you like it. And ofcourse the credit for this recipe goes to my Bengali friend Soumita Dey!!! Thanks dear for this tasty recipe. Am a fan of your Palak paneer. 

Recipe Courtesy : Soumita Dey :)

Malabar Chicken Curry ( Nadan Kozhi Curry )

Ingredients

Chicken - 250 grams
Mustard - 1 teaspoon
Shallots  - 50 grams
Tomato  -  2
Pepper powder - 2 teaspoon
Red chilli powder  - 1 tablespoon
Turmeric  powder - 2 teaspoon
Garam masala  - 2 teaspoon
Coriander powder  - 2 tablespoon
Fennel  seeds - 2 teaspoon
Spices - 1 teaspoon  ( cinnamon, cardamom,  cloves)
Ginger - 50 grams
Garlic  - 50 grams
Grated coconut  - 50 grams
Dry red chilli - 2
Water - 1/2 cup
Curry leaves
Yogurt - 1/2 cup
Salt
Oil

Marinate chicken with yogurt and salt. Keep it aside for 15 - 20 minutes. Now in a pan, add oil. Once it is hot, add mustard seeds, dry red chilli, fennel seeds and curry leaves. Slowly add mashed shallots, ginger, and garlic to this. Saute it for two to three minutes in medium to low flame. Add sliced tomatoes and saute it again for two minutes. Add grated coconut, saute it for a minute. Now add garam masala, pepper powder,  spices powder,  red chili powder,  turmeric powder , coriander powder and salt. Saute it for a minute. Finally add marinated chicken. Mix it really well. Add water and cover the pan with a lid. Let it cook in medium to low flame for 15 - 20 minutes. Malabar chicken curry is ready to serve. Its a bit spicy recipe. You can try this with rice or chapatti. 

Pepper chicken curry

Ingredients

Onion - 2
Tomato - 1
Green chilly - 3
Pepper powder  - 2 teaspoon
Garam  masala - 1 teaspoon
Coriander powder - 2 tablespoon
Spices  powder - 1 teaspoon  ( cinnamon,  cardamom,  cloves )

Ginger  - 1

Garlic - 4

Fennel powder - 1 tablespoon
Crushed Black pepper  - 1 tablespoon
Curry leaves
Coriander leaves
Water - 1/2 cup
Salt
Oil

In a pan, add oil. Once it is hot, add sliced onions. Saute it until the color becomes light brown. Add green chilly, tomato, mashed ginger and garlic. Saute it for a minute. Add fennel powder,  crushed black pepper, garam masala, coriander powder, spices powder and salt. Saute it for two minutes. Finally add chicken and coriander leaves. Mix it well with masala. Cover the pan with a lid. Cook it for 5 minutes in low flame. Add half cup water to this. Cook it for 10 - 15 minutes in medium to low flame. You can try this pepper chicken curry with appam, pathiri or roti.

Lemon Fish Fry ( Pomfret )

Ingredients

Fish - 1/2 kg ( Pomfret )
Turmeric powder  - 1/2 teaspoon
Pepper powder  - 1 1/2 teaspoon
Lemon juice  - 1 tablespoon
Curry leaves
Salt
Oil

Marinate fish with turmeric powder, pepper powder, chopped curry leaves, lemon juice and salt. Keep it aside for 30 - 40 minutes. In a large pan, add oil. Once it is hot, slowly add the fish and fry both sides in medium to low flame until it turns to light brown color. Lemon fish fry is ready to serve. :) Here I have used Pomfret. You can try this recipe with any other centre bone fish.