Geetika's Recipes!

Salmon Chowder with Indian touch

2026-05-17T13:34:57Z

A beautiful fusion of creamy chowder tradition with vibrant Indian spices and flavors. This recipe combines tender salmon, potatoes, and aromatic Indian seasonings for a comforting yet flavorful dish.

Ingredients

For the Base

500g salmon fillets, cut into chunks
3 medium potatoes, diced or a combination of 1 potato and some cauliflower florets
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
3-4 green chilies, slit lengthwise
4 cups vegetable or fish stock
1 cup coconut milk (or heavy cream)
3 tablespoons ghee or oil
Salt and pepper to taste

Indian Spices & Seasonings

1 teaspoon cumin seeds (jeera)
½ teaspoon fenugreek seeds (methi)
1 teaspoon mustard seeds (rai)
1 teaspoon turmeric powder (haldi)
½ teaspoon red chili powder (lal mirch)
½ teaspoon garam masala
¼ teaspoon asafoetida (hing)
1 bay leaf
4-5 curry leaves
Fresh cilantro for garnish
1 tablespoon lemon juice

Instructions

Temper the spices: Heat ghee in a large pot over medium heat. Add cumin seeds, fenugreek seeds, and mustard seeds. Let them splutter and crackle for 30-40 seconds until fragrant.
Sauté aromatics: Add chopped onion and cook until golden brown (4-5 minutes). Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant. Add asafoetida and bay leaf.
Add dry spices: Sprinkle turmeric powder and red chili powder. Stir well and cook for 1 minute to bloom the spices.
Build the base: Add diced potatoes/cauliflower and stir to coat them with the spiced ghee. Cook for 2-3 minutes.
Simmer vegetables: Pour in the stock and bring to a boil. Add slit green chilies and curry leaves. Reduce heat and simmer for 8-10 minutes until potatoes are partially cooked.
Add salmon: Gently add salmon chunks to the pot. Simmer for 5-7 minutes until salmon is cooked through and flakes easily.
Finish with cream: Stir in coconut milk and garam masala. Season with salt and pepper. Simmer for 2-3 minutes more without boiling.
Final touch: Add lemon juice and taste for seasoning. Adjust spices as needed.
Garnish and serve: Top with fresh cilantro and serve hot with crusty bread or steamed rice.

Easy Chicken with Everest Tandoori Chicken Masala

2022-04-22T07:27:45Z

Ingredients

For Marinade

Boneless Chicken – 250gm
Pink Salt – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Everest Tandoori Chicken Masala – 1 tsp
Curd – 2 tbs

For Base

Olive oil – 1 tsp
Garlic Cloves (finely chopped) – 4
Onion (sliced) – 1
Capsicum (sliced) – 1/2
Red Chilli Sauce – 1/2 tsp
Soya Sauce – 1/2 tsp
Curd – 1 or 2 tbs

Procedure

Mix the items to marinate using a spoon in a bowl and set aside for 10-15 mins
To a hot pan, add Olive oil
When hot, add the marinated chicken and place them evenly on the pan
Leave it on high heat for a min or two.
Turn the pieces around and leave it for a min or less
Stir the pieces around and simmer
Cover it with a lid and allow it to cook for 10 mins in low heat
Open the lid, raise the heat and dry off any excess water
Garnish with Coriander and stir
Take out the chicken pieces to a plate
On the same pan, add 4 chopped garlic cloves
Stir it around for a min and add the sliced onion and capsicum
Stir fry till the Vegetables are tender
Add Red Chilly Sauce, soya sauce and curd
Mix this in high flame till it is dry
Add the cooked chicken to this mix once dry
Mix well and garnish with chopped coriander

https://youtu.be/v513PjvnBYw

Basa Fish Fillets on Lemon Butter Sauce

2021-07-17T11:25:20Z

Ingredients

Marinade

Fish fillets – 2
Pepper power – half tsp
Salt – a pinch
Lemon juice – 1 tsp

Sear

Butter – 1 tsp
Garlic finely chopped – 1 tsp
Coriander leaves – 1 tsp

Sauce

Butter – half tsp
Chilli flakes – 1 tsp
Lemon juice – 1 tsp

Procedure

Marinade

On a plate, layout the fish fillets and prick the with fork on both sides
Sprinkle ground pepper and salt
Squeeze lemon on top and spread evenly with fingers on both sides
Set aside for 10 mins

Pan Sear

To a grill pan, on medium heat, add butter
When it is foaming, Add finely chopped garlic, sauté for 1/2 to 1 min, spreading it across the entire surface of the pan
Place the fillets on pan and sear them for 2 mins each side
Add chopped coriander leaves and take them off to a plate

Lemon butter sauce

On the same pan, add half tsp of butter
When it is foaming, add 1 tsp of chilli flakes
Sauté till the butter is melted
Pour 1 tsp of lemon juice and turn off the gas

Pour the sauce over the seared fish. Serve it with sautéed vegetables and mashed potatoes!

Chicken Curry Lababdar

2021-05-06T07:34:55Z

Ingredients:

– Chicken, large pieces, preferably leg and thigh pieces – 500 gms

To be marinated with:
– Salt-1/2 tsp or to taste
– Turmeric powder- 1/4 tsp
– Red Chilli powder- 1.5 tsp
– Cumin powder-1/2 tsp
– Whisked curd/yogurt- 4 tbsp

To be boiled in 2 cups of water for 5 mins, strained & blended to a paste:
– Boiled Water-2 cups
– Onion- 1 medium onion cubed
– Ginger- 1” piece chopped
– Garlic cloves- 6
– Cashew nuts- 4
– Green chillies, halved- 2 small

Whole garam masala/ spices for tempering:
– Green cardamom- 2
– Cloves- 3
– Cinnamon-1
– Javitri (Mace)- 1/4 piece
– Black peppercorns- 8
– Bay leaf- 1

– Kashmiri Chilli powder- 1/2 tsp
– Coriander powder-2 tsp
– Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)
– Tomato purée- 3 tbsp
– Fresh cream- 3 tbsp
– Kasuri Methi roasted and powdered- 1 tsp

– Salt for seasoning- 1/8 tsp (a pinch)
– Oil- 3 tbsp

Preparation:
– Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour.
– Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste.

Process:
– Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste.
– Mix well and fry on medium heat (switching to low heat off and on) for around 5 mins.
– Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins.
– Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to fry it, stirring it occasionally for another 3 mins on medium heat.
– Now simmer it on low heat for another 2-3 mins till oil separates.
– Add 1/2 cup water, mix and cover & cook on low heat for around 15 mins.
– Once done, add the cream & the roasted, powdered Kasuri Methi.
– Mix well and simmer for 2 mins till oil separates.

Ref: YouTube – Py8d-SkuQVI

Easy Chicken Dahiwala

2021-03-24T12:08:23Z

Ingredients

Chicken (500g) – preferably fleshy pieces like thighs/legs
Ginger and Garlic paste – 1 tablespoon – (10 garlic pods and 2 cm ginger)
Curd – 100g
Oil (1 tsp)
Salt (1/3 tsp)
Black Pepper (1/3 tsp)
Cumin Powder (1/2 tsp)
Coriander Powder (1/2 tsp)
Garam Masala (1/2 tsp)
Red Chilly Powder (1/4 tsp)
Roasted Peanuts for Garnish (Optional) see below

Marinade

In a bowl add Chicken and add 100g of curd (a little more than 4 table spoons)
Add ginger/garlic paste and 1 tsp of oil
Add salt/black pepper powder/cumin powder/coriander powder/garam masala/red chilli powder
Mix all of this well and keep in the fridge – preferably overnight, at least 30 mins

Cooking

Take the chicken marinade out and keep it outside till it gets back to normal temperature
Heat a pan for a min and when it is hot and in full flame, add the chicken pieces and all the masala
Add some water to the bowl, swirl it around so no spices are left behind and add it to the pan
Reduce the heat to simmer, cover the pan with lid and let it cook for 15 mins for curry cut or 7 mins if you’ve used breast pieces
Take the lid off, stir the chicken, raise the heat to full flame and cook till the gravy reduces.
Move the chicken pieces to the side and let the gravy evaporate in the center. Might take 5 mins.
When there’s enough gravy, switch the heat off, mix the chicken well so the gravy is nicely spread around and let it sit for 5 mins partly covered.
Empty it out to a serving bowl and garnish it with either mint leaves, curry leaves, kasuri methi or crushed roasted peanuts

Easy Butter Chicken

2021-03-24T11:24:03Z

Ingredients

1 tsp Oil
1.5 tsp Ginger & Garlic Paste
150 g Tomato Puree
1.5 tsp Salt
1.5 tsp Pepper
0.5 tbsp Garam Masala
Pinch Red Chilly Powder
Pinch Coriander Powder
0.5 tsp Heeng (Asafoetida)
500 g Chicken (Skinless, with bone)
250 ml Milk (Full Cream)
1 tbsp Kasoori Methi (Dried fenugreek leaves, optional)

Procedure

Pull out the chicken from fridge and bring it to room temperature. If fresh cut chicken is used, ensure it is kept in the fridge and taken off well before so that it is back to room temparature
Heat the pan and add a teaspoon oil
Add garlic (7 pods) + 1 cm ginger + sprinkle + paste it and add to the oil – reduce heat
Add 150 gm of tomato puree and turn heat up till it loses the smell. Cover with lid to prevent the splash. partly. Keep stirring till it gets bright red and simmer
Add 1.5 tsp salt, 1.5 tsp of ground black pepper, 1/2 tbsp garam masala, pinch of red chilli power, pinch or two dry coriander powder and a pinch of heeng
Add some water stir up
Add chicken to the paste and stir it around, heat it up add some more water.
Cover with the lid and simmer down and let the chicken cook – 15-20 mins for curry cut / 10 for boneless breast pieces
Add 250ml full cream milk, in two rounds and raise the heat keep stirring till the gravy is of the required consistency.
Add 1 tsp of kasoori methi crushing it into the gravy and stir it in.
Turn the gas off and let it sit for 10 mins
Serve with a little garnish of Kasoori Methi

Easy Diet Chicken

2021-03-24T11:17:56Z

Ingredients:

Refined oil – 1 tsp
Ginger and Garlic (paste) – 2 tsp
Chicken (Boneless/with bone, Without Skin) – 400g
Salt – 1 tsp
Heeng (Compounded Asafoetida) – a pinch
Turmeric – 1/3 tsp
Red chilli Powder – 1/2 tsp
Coriander seed powder (Dhania) – 1 tsp
Garam masala – 2 tsp
Black Pepper – a pinch
Cumin Powder – 1/2 tsp

Procedure:

In a hot pan, add 1 tsp oil
Add ginger/garlic paste – stir for 30-40 seconds till it loses the raw smell
Add chicken pieces and stir for a min and leave it on high heat
Add salt/black pepper/heeng/garam masala/red chilli powder/turmeric/dhania powder/jeera power
Add a little water and stir till the chicken gets coated all over
Add a little water while the heat is high, stir while the water is boiling
Cover the lid and simmer cook this for 15 mins if curry cut pieces or 7 mins for boneless/breast pieces
Open the lid and ensure the chicken is cooked by cutting the biggest piece and check if it is not pink inside, if it is, cover and simmer a little more.
Once it is cooked right, raise the heat up and stir it till the water evaporates and masala gets coated well
Turn off the gas, parly cover the pan and let the chicken sit for atleast a min till the rest of the moisture escapes.

Quick Bean Wraps

2020-04-27T10:55:17Z

These vegetarian wraps with beans and veggies make the perfect breakfast or on the go lunch. Beans are an amazing source of protein and are packed with fiber, which will keep us nice and full*.* Topped with herbs, cream cheese, crunchy veggies, and flavored mayo make our taste buds happy!

Ingredients (for 4-5 wraps)

1 Onion
2-3 Cloves of Garlic
1 Red bell pepper
1 Yellow bell pepper
1 Green bell pepper
1 Tomato
1 Teaspoon tomato purée
1 tin of red Kidney beans / baked beans / black beans
Few olives
Sriracha mayonnaise/mint mayonnaise/ any other mayo of your choice
Cream cheese or shredded cheddar cheese (optional)
1 teaspoon Smoked paprika/Chili flakes
1 tsp dried Oregano / Mixed herbs
Salt and black pepper
Olive oil
4 large Tortillas
handfuls of mixed lettuce leaves

How to proceed;

To start with, peel and crush the garlic and chop all the veggies into small cubes. Leave some for long slices for the topping.

Heat a little olive oil in a frying pan over medium heat and fry garlic and then fry the onion until softened. Then add bell pepper and fry for a few seconds.

Add the tomato purée and the tomatoes, add chili flakes or paprika powder, cook it for 1-2 minutes, then drain and add the kidney beans. I used baked beans and added them with the sauce.

Cook for 5 minutes, then season to taste with salt, mixed herbs/oregano, and black pepper. The bean mixture is ready for stuffing.

Spread the tortillas with the bean mixture, then add finely sliced onions, tomato, bell peppers, lettuce, and olives. Sprinkle some grated cheese or add mayonnaise of your choice. I used Sriracha mayonnaise for a different flavor. You can skip adding mayo if you are using cheese. Roll up the tortillas and place them on a heated pan. Cook the wraps with butter until golden and crispy from the top.

Serve hot with salad lettuce, tomatoes, and olives alongside your bean wraps.

Easy homemade Pesto Pasta

2020-04-21T10:55:40Z

This is a very easy and quick homemade pesto pasta recipe, It really tastes good and close to the original. Above all It is not too cheesy like other pasta recipes and has some health quotient from spinach, basil and nuts.

Ingredients

For pesto

½ cup fresh basil leaves
1 cup chopped spinach
½ cup walnuts (or pine nuts or pecan nuts)
2-3 garlic cloves
½ cup grated cheese or cubes
½ cup milk
Salt to taste

For pasta

2-3 cups of boiled penne pasta
Olive oil
Grated cheese

How to proceed;

Boil water in a big pan and add spinach and basil leaves to it. Cook just for 2 mins.

Drain it immediately. You can run it under cold water and allow it to cool.

Once cooled add cheese, garlic, walnuts, and milk. Blend this into a smooth paste in a mixer. You can adjust the quality of milk. The paste shouldn’t be too liquidy. The consistency should be like a thick sauce. Pesto is usually made of pine nuts, but it tastes very good with walnuts and this time I used pecan nuts in place of walnuts. It tasted best!

Heat a nonstick pan, add 1-2 tablespoon of olive oil and add pesto. Cook it for 2-3 mins and add the boiled penne pasta to it. Mix well and serve hot. Sprinkle some grated cheese on top and a few basil leaves to decorate 🙂

Veggie Omelette With Cheese

2020-04-29T07:16:25Z

Cheesy Vegetable Omelette is packed with the goodness of colorful vegetables! This is a healthy breakfast and very easy to make. This Omelette can be tweaked depending on the season or your taste. You can add any fresh veggies of your choice.

Ingredients (for one Omelette )

3 eggs (3 eggs make it fluffy)
3 tablespoon of milk
dash of freshly crushed pepper
chopped tomatoes
Green capsicum (finely chopped)
Red bell pepper
Yellow bell pepper
Onions
Broccoli florets (optional)
Mushrooms (optional)
2-3 tablespoons shredded cheddar cheese
salt
Ghee or butter to cook

Whisk the eggs and milk together for a few minutes so the mixture is frothy. Then add the grated cheese. Throw in the finely chopped vegetables and mix it again.

Add salt and pepper to taste.

Heat the ghee or butter in a non-stick frying pan. Pour the egg veggie mixture evenly over the pan, add a sprinkle of grated cheese on top and cook it on low flame by covering the pan with lid. No need to flip the omelette.

You can serve it with bread toast or as is to avoid carbs. It is quite filling.

Garlicky Cheese Curd dip

2020-04-15T13:21:58Z

I’m sharing the recipe for my Garlicky Cheese Curd quick dip which is really delicious and super addictive. You can prepare this in a jiffy and yes it vanishes pretty quickly, so you may want to make an extra bowl. This is a perfect accompaniment for nachos, chips and vegetable crudites too!

Ingredients (serves 4-6)

1 1/2 cups Yogurt (or thick Curd or hung curd)
1/2 cup grated Cheddar Cheese (you can add more cheese per your taste)
4 cloves Garlic (minced)
½ cup Capsicum (finely chopped)
½ cup Onion (finely chopped)
½ cup Spring Onions with greens (finely chopped)
1/4 cup Mint leaves
to taste Salt
Chili Flakes (as required)
Freshly ground black pepper (as required)
2 teaspoon Extra Virgin Olive Oil
As a variation to mint leaves, you may also try Oregano.

How to proceed

To thicken the curd/yogurt leave it into a sieve and place the sieve on top of a bowl for an hour in the refrigerator. All the whey will drip down in the bowl, leaving thick curds.
Whisk in the grated cheese and garlic in the hung curd, add capsicum, onions, spring onions, salt and mix.
Add mint leaves, chili flakes, olive oil, crushed pepper and salt. Mix well.
Refrigerate for half an hour or more. Sprinkle with chili flakes, and drizzle with olive oil just before serving.
Serve it chilled with nachos, chips, bread or vege sticks!

The best part about this dip is, you can adjust ingredients and their quantities based on your taste and availability. Enjoy!

Banana blueberry pancakes

2020-04-18T10:02:22Z

Ingredients

Overripe banana – 2
Wheat flour – 1 cup
All-purpose flour – 1/2 cup
Milk – 1/2 cup
Baking powder – 1/2 teaspoon
Brown sugar – 1-2 tablespoon
Egg – 1
A handful of raisins and blueberry

Make a cake like batter by mixing all ingredients and make pancakes on a griddle/tawa using ghee or oil.

Serve with maple syrup

Chicken Biryani

2020-04-20T12:30:42Z

Ingredients

Basmati rice – 500 g
Chicken – 500 g
Tomatos – 3
Fried onions – 3
Yogurt (curd) – 250 g
Biryani masala – 2 tbs
Turmeric powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam masala powder – 1/2 tsp
Red chili powder – 1 tsp
Green chilies – 4
Star anise (Anasphal – Badam phool) – 1
Cinnamon stick (Dal Chini) – 1 inch
Bay leaves (Tej patta) – a few
Black paper (Kali Mirch) – 5
Black cardamom (Badi Ilaichi) – 1
Green cardamom (Choti Ilaichi) – 2
Cloves (Loung) – 5
Mace (Jayatri) – 1
Oil for cooking
Mint leaves
Coriander leaves
Pure ghee 2 tbsp
Salt to taste
Ginger garlic paste – 2 tbs
Kewra essense

Fried Onions

Slice the onions lengthwise to a thickness of about a 2 millimeters, not very fine
Dry them out on newspaper or under the fan
Heat oil in a pan and simmer it down when it is hot and fry the onions in parts
Repeat till all of them are fried and set aside

Boiled rice

Soak the basmati rice for 15 minutes
Rinse and wash the rice
In a bowl bring 3.5 to 4 times the water to boil
Add some cooking oil and salt
Add the soaked rice
Cook this till it is about 70 percent done, not completely cooked
Use a wide spoon to take the rice out to strainer and drain all the water out
The rice should all stay separated.

Marinate Chicken

Wash the chicken pieces well and make cuts so that the marination is deep inside
Dice the tomatoes
Whip the curd well so that there are no lumps
To the chicken, add
- Ginger, garlic paste
- Diced tomatoes
- Curd
- All the powder masalas
- Green chillies
- Salt
- A third portion of the fried onions
- Chopped mint leaves
- Chopped Coriander leaves
Mix these well and set aside for 1.5 to 3 hours covered with a lid

Biryani

In a pan, heat oil and add part of ghee
Add all the whole masala to the heated oil
Fry them well so that the aroma is smelt
Add the marinated chicken in portions
Mix it well while the flame is high
Close the pan with lid and let the chicken cook in low flame for 12-15 mins till the chicken is tender. Keep stirring it a few times so that it doesn’t burn and stick to the bottom of the pan
Switch the cooked chicken to a larger vessel or use the same one if it’s bigger
Add a small portion of fried onions keeping some for final garnishing
Add little chopped mint leaves, you’ll keep some for final garnishing
Spread the cooked rice on top of this evenly layered. Ensure that the grains are not broken and tenderly spread
Garnish with the oil that was used to fry the onions
Add a little kewra essence
Add more chopped mint, coriander leaves and fried onions
Add two spoons of ghee
Cook on high flame for 2 minutes and close the pan with a lid and cook for 10 mins on simmer
The biryani is now ready to be served.

Monkale

2020-04-18T03:12:33Z

Ingredients

Old Monk Rum – 90ml per jar
Lemon halves – 1
Lemon wedges – 3 or 4
Mint leaves – 6-8
Lots of Ice

Procedure

Add few ice cubes to mason jar and pour 90 ml of Old Monk rum and shake a little
Squeeze 1 lemon half on top of it
Add the lemon wedges to the mix
Top it up with Ginger Ale
Add more ice, mint leaves and mix it with a straw
Keep in freezer before serving

Carrot lettuce and dates salad

2019-03-01T11:48:59Z

Grated carrot
Iceberg lettuce – cut lengthwise
few de-seeded chopped dates

Mix all ingredients and add lemon juice olive oil and ground pepper for dressing. Serve fresh.

Quick Chicken Curry

2016-12-06T08:11:08Z

Ingredients

Chicken – 1 kg
Onions – 4-5
Tomatoes – 4-5
Ginger/Garlic paste – 2 tsp
Oil – 2 tbsp
Garam Masala – everything that you got
Haldi (Turmeric powder) – 1 tsp
Lal Mirch (Red chilli) powder- 1 tsp
Dhania (Coriander powder) – 1 tsp
Salt – 1 tsp
Green chilly (if required)
Badam (Almonds) – 7-8 soaked and grounded as paste
Hara Dhania (Fresh coriander leaves) to garnish

Procedure

Chop Onions and Tomatoes fine
Heat oil in a pressure cooker and add all the garam masala
Add Onion, Ginger Garlic paste and tomatoes and fry a little (No need to cook them well yet)
Add Haldi, Lal Mirch Powder, Dhania and Salt
Add Chicken and a half a cup of water, if required
Close the cooker lid and cook for three whistles
Wait a while and open the lid
Cook on low flame, keep mixing carefully till the water dries off to the required consistency
Add the Badam paste and mix – use a dry paste if you don’t have it soaked
Serve garnished with hara dhania

Credit: Ramita Mishra

Chicken Curry - Thanjavur style

2015-10-24T11:50:08Z

Ingredients

Chicken – 1/2kg
Onion – 1 finely chopped
Tomato – 1 finely chopped
Ginger garlic paste – 11/2tsp
Turmeric Powder – 1/2tsp
Chilly Powder – 2 tsp – recommended is 1 tsp or less
Coriander Powder – 3tsp
Curry Leaves – 1 Spring
Coriander Leaves – few
Bay leaves – 1
Red chilly – 1
Cinnamon – 1”stick
Cloves – 2 nos
Salt to taste
Oil

To Grind

Cumin seeds – 1-1/2 tsp
Fennel seeds – 1 tsp
Kasa kasa -1 tsp
Small onions – 20 to 25 or use normal onions about 3 to 5
Curry leaves – 1 Spring
Granted Coconut-1/4cup

Method

Ground Masala

Take a pan, heat 2 tsp of oil and add all the above grind items one by one.
Fry it few minutes and allow to cool.
Then grind it into a fine paste and keep aside.

Curry Preparation

Take a vessel add oil and add cloves, cinnamon, bay leaves and fry well
Add onions and fry till it turns golden brown. Then add ginger garlic paste and saute it well until raw smell disappears
Add chopped tomatoes and add turmeric powder. Stir it well
Add Chilly Powder,coriander powder and salt. Stir it for few minutes and then add chicken
Saute them well for 10 minutes
Add the ground masala, water and salt. Close the vessel and allow to the chicken to cook.

Garnishing

Heat 2 tsp of oil in a pan, add mustard seeds, 1 whole red chilly and curry leaves. After the fireworks are over pour this over the gravy.
Sprinkle finely chopped coriander leaves.
Tasty and spicy chicken gravy was ready to serve

Source: http://geethaeasycooking.blogspot.in/2011/11/chicken-gravythanjavur-style.html

Saffron Milk Tea

2015-10-16T03:18:43Z

Ingredients

1 1/2 cups raw milk
1 cup water
2 T. tea
15-25 saffron strands
3 cardamom pods
2 tsp. raw honey

Instructions

Place the water and optional cardamom into a small saucepan and bring it to a boil.
Simmer the pods for 5 minutes.
Turn off the heat and add the saffron threads. Allow the strands to steep for 5-8 minutes.
Add the remaining ingredients. Stir and heat the milk to warm, not boiling, to protect the living nutrients in the raw milk.
Strain and serve, adding more sweetener if desired, to taste.

Panzanella

2020-05-28T08:10:30Z

Ingredients
few bread slices
3 large tomatoes
1 large cucumber
1 medium red or yellow bell pepper
1 medium onion
1/2 cup extra-virgin olive oil
1/4 cup vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup chopped basil

Instructions

Slice or tear the bread into roughly 1-inch cubes. Bake the bread pieces in a 300°F oven until hardened on the outside but still slightly soft in the middle. It should be crisp in 15 to 20 minutes.

Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

To make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Add basil and serve.

Nachos With Rajma

2020-05-01T06:00:30Z

Ingredients

Corn chips/ Nachos – 16-20
Kidney beans cooked- 2-3 tablespoons
Olive oil- 1 tablespoon
Onion finely chopped – 1/2 medium
Garlic chopped – 1 cloves
Green chilli chopped
Salt
White sauce – 2-3 tablespoons
Processed cheese grated – 2 tablespoons

For salsa
Onion finely chopped – 1/2 medium
Yellow capsicum finely chopped – 1/2 medium
Pickled jalapenos finely chopped
Tomato seeded and chopped – 2 large
Fresh coriander leaves chopped
Lemon juice
Sweet chilli sauce – 2 teaspoons

Method
Crush the rajma in a mixer. Heat olive oil in a non-stick pan. Add onion, garlic, green chilli and stir. Add ground rajma and cook till thick. Add salt and mix. Set aside in a bowl.

For the salsa mix together onion, yellow capsicum, jalapeno, tomatoes, fresh coriander leaves, lemon juice and sweet chilli sauce and set aside in a bowl.

Preheat oven to 180° C/ 350° F.

Arrange the nachos on a serving platter and heat them slightly in a preheated oven for 1-2 minutes. Put the rajma mixture over them, drizzle white sauce, sprinkle cheese and keep the platter back in the oven and bake till the cheese begins to melt. Take it out of the oven, put the salsa over and serve hot.

You can use green chilies if jalapenos are not available. Also I replace yellow capsicum with green it still tatstes good.