One Day At A Time!

Spicy chicken with fresh Fenugreek/Methi greens. Ingredients: Chicken - 750 gms Fenugreek/Methi Leaves - 3 cups Onion - 2 medium Tomatoes - 2 medium Cumin/Jeera Seeds - 1/2 tsp Green Cardamom/Elaichi - 2 pods Cloves/Lavang/Long - 5 Cinnamon/Dalchini - 1/2 inch piece Black Peppercorns/Kali Miri - 8 Poppy Seeds/Khuskhus - 1/2 tsp Oil Coriander/Cilantro Leaves - 1/2 cup Yogurt/Curd - 1/2 cup Green Chillies - 5 Ginger - an inch piece Garlic - 8 big cloves Salt Method: 1. Grind cilantro leaves, green chillies, ginger, garlic, salt and yogurt to a fine paste.  Add washed chicken pieces to the yogurt marinade and mix well.  (You can use lemon juice instead of yogurt as well.)  Cover and keep it refrigerated for about 2 hours or preferably overnight. 2. Roughly chop fenugreek leaves and tomatoes.  Finely chop onions. 3. Grind tomatoes, cardamom seeds, cloves, cinnamon, black peppercorns, poppy seeds to a fine puree.  Add little water i...

A popular Indian Chicken curry also known as Kadahi Chicken or Chicken Karahi. Ingredients: Chicken - about 300 gms Green Bell Peppers/Capsicum - 1 cup Red Onion - 1 big Chopped Garlic - 2 tbsp Chopped Ginger - 1 tsp Oil Coriander/Dhania Seeds - 1 1/2 tbsp Cumin/Jeera Seeds - 1 tsp Fennel/Saunf Seeds - 1 tsp Cinnamon/Dalchini - an inch piece Cloves/Long/Lavang - 3 Green Cardamom/Elaichi - 1 pod  Bay Leaf - 1 Red Chilli Powder - 2 tbsp Black Pepper Powder - 1/4 tsp Turmeric/Haldi - 1/2 tsp Lemon Juice - 4 tbsp Salt Method: 1. In a mixing bowl, add lemon juice, red chilli powder, turmeric, black pepper powder, 1/2 tsp salt and mix with a spoon.  Add more lemon juice if required.  Add the washed chicken pieces and mix to coat them well.  Keep it covered (and preferably refrigerated) for 2 - 3 hours. 2. Grind coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves and cardamom seeds to a fine powder.  3. Finely chop ginger, garli...

Chicken in a spicy cilantro gravy. Ingredients: Chicken - about 500 gms Red Onion - 1 big Tomatoes - 2 medium Cumin/Jeera Seeds - 1/2 tsp Bay Leaf - 1 Salt Oil Cilantro/Coriander Leaves - 1 cup Green Chillies - 10 Turmeric/Haldi - 1/4 tsp Garlic - 8 big cloves Ginger - an inch piece Yogurt/Curd - 4 tbsp Dry Red Chillies (Byadagi Variety) - 2 Coriander/Dhania Seeds - 1 tbsp Poppy Seeds/Khuskhus - 1 tbsp Cloves/Long/Lavang - 5 Cinnamon/Dalchini - a small piece Method: 1. Grind cilantro leaves, green chillies, ginger, garlic, turmeric, 1/2 tsp salt and yogurt to a fine paste.  I used 2 chicken breasts.  Marinate washed chicken pieces in this paste for 2 - 3 hours or overnight.  Keep it refrigerated. 2. Heat about 1 tsp oil in a pan.  Fry the dry red chillies till they turn crisp.  Keep it aside.  Add coriander seeds, poppy seeds, cloves and cinnamon and fry till the spices turn aromatic.  Let the spices cool. 3. Ro...