June 29, 2010

Methi Chicken (Chicken with dried funegreek leaves)

Most Indian spices and herbs are not available in Slovenia. Therefore, this time from my visit to India, I brought with me a good supply of the spices that are not available here. Among those is Kasoori methi (dried fenugreek leaves). I love the flavor and smell of fenugreek and it goes equally well with both vegetables and meat. Though I am in search of fenugreek plant in the herbariums, I really doubt the chance of getting it. Nevertheless, for now, I have my supply of Kasoori methi. Thus, for some time, I was planning to do this chicken with methi and finally did it. What I love about this recipe is that it is rich, and yet in a way subtle. And I simply love the flavor of funegreek.


500g chicken
125g yoghurt
3tbsp Kasoori methi
1sp coriander powder
1/2sp turmeric powder
1/2sp chili powder
1 big onion
1 clove garlic
2 inches ginger
1 big tomato
1-2 bay leaves
1-3 cardamom
1 inch cinnamon
4-5 cloves
Whole black pepper (few)
Garam masala powder (a pinch)


1. Wash and dry the chicken pieces.
2. Beat the yoghurt.
3. Thinly slice the onion and grate the ginger and garlic.
4. Chop the tomato into small pieces.
5. Heat oil in a wok.
6. Add bay leaves, cardamom, cinnamon, clove and pepper. Let it crackle.
7. Add onion, ginger and garlic. Cook on low heat until it is soft and starts getting color.
8. Add tomato, and all the spices (turmeric powder, coriander powder, chili powder, sugar).
9. Cook on low heat until the tomato softens and the masala (the spiced mixture) leaves oil.
10. Add the chicken pieces and mix well with the spices.
11. Cook on medium heat for 10 mins.
12. Add beaten yoghurt, a little bit of water and salt.
13. Cook on low-medium heat until the chicken is cooked.
14. Add the Kasoori methi and a pinch of garam masala powder.
15. Cook a couple of minutes more and it is ready to serve.

The amount of Kasoori methi and chili powder can be increased depending on preference.
Chicken can be substituted by paneer or vegetables like cauliflower etc.
If it is too dry, to increase the quantity of gravy add a little yoghurt and water.

June 27, 2010

Cauliflower curry (Fulkopir torkari)

This cauliflower curry is a typical one that my mother makes often for dinner in winter. I remember how when I disliked eating cauliflowers when I was little. However, later I started liking it and its crunchiness. I like cauliflowers in many different preparations, and this simple dish is always appetizing. However, I was never able to make this dish to perfection. Cauliflower taking longer time to cook always made me impatient and I would just add water and let it get cook. However, I was patient enough to cook it on low heat. And, the result was yummy!! It was tasty and like I always wished it to be. In this preparation, the crunchiness of cauliflower comes out wonderfully with the subtle hint of spices. It is simple and enticing.


1 big cauliflower
1 big white onion
1 big tomato
1 inch ginger
1/4sp cumin powder
1sp coriander powder
1-2 bay leaves
1 inch cinnamon
1-2 black cardamom
3-4 clove
1/4sp turmeric
Sugar (pinch)
2-3tbsp oil
Handful coriander leaves


1. Cut the cauliflower into florets.
2. Grate the ginger and thinly slice the onion.
3. Cut the tomato into small cubes.
4. Heat oil in a wok.
5. Put in the whole cinnamon, cardamoms, cloves, bay leaves and let it crackle.
6. Add cauliflower and on low heat fry for 5-7 mins.
7. Then add tomato, onion, ginger paste, turmeric, cumin, coriander, salt and sugar.
8. Cook in medium heat for around 10 mins with occasional stirring until the florets are almost cooked.
9. Add a little bit of water and cook until the cauliflower is soft but still crunchy.
10. Remove from heat and garnish with a handful of freshly chopped coriander leaves.

Boil the cauliflower before hand in case it is old or end of season harvest. Boil salted water. Remove it from heat and add the florets. Leave for a couple of minutes and drain off the water.
Potatoes cut into quarters can be added. In that case, add it at the same time with cauliflower florets.
Fresh green peas are also a good addition. Add it when the cauliflower is almost cooked and before adding water.

June 20, 2010

Classic Tomato Salsa

I love classic tomato salsa. It is tangy and fresh. Though I don’t like raw onion so much, the fresh tomatoes with the lime juice is yummy! I like it with tortillas, chips, simply like a dip. It is so easy to make and so refreshingly tasty.


4 big tomatoes
1 large white onion
1 large bunch of cilantro
1 lemon juice
¼ sp sugar
3-4 chilies (Serrano chilies if available)


1. Chop the tomatoes into small cubes.
2. Chop the onion also into cubes.
3. Roast the chilies.
4. Deseed the roasted chilies and chop finely.
5. Mix everything together with lemon juice, salt, sugar, and lemon zest.
6. Add chopped cilantro.
7. Mix and set aside in the fridge for cooling.
8. Serve cold.

Chicken Fajita

It is a rainy day today, and good time for eating chicken fajita with tortillas. Moreover, I was eating it after a long time. I like Mexican food. And this is just so easy, quick and tasty dish. I also like the accompanying salsa sauce. The tangy and fresh taste of tomato and lemon is refreshing and appetizing. To me fajita is interesting because of its freshness. It is juicy with the pepper giving it certain kind of crunchiness. I used bought tortillas and guacamole sauce today; however, I plan to make the latter soon, when I get some good avocados. Thus I enjoyed my Sunday lunch with the fajita and tortilla, and though there wasn’t any sour cream, it was still good..
I had originally got the recipe from some Mexican cookbook and used that with some little modifications.


800gm chicken breast
1 lime
½ sp sugar
2 tbsp oregano
1tbsp cayenne pepper
1sp chili flakes
½ sp ground pepper
2 onions
3 bell peppers


1. Pat the chicken breasts dry with a kitchen cloth and cut into thin strips.
2. Add into it lime juice and zest, sugar, oregano, cayenne pepper, chili flakes, salt, pepper. Mix thoroughly and marinate for around half hour.
3. In meantime, cut pepper into thin strips.
4. Finely slice the onion.
5. In a pan, heat oil.
6. Stir fry the chicken until it starts getting the golden color.
7. Add the onion and pepper.
8. Cook on high heat until the chicken is cooked and the vegetables are soft but still crunchy and juicy.
9. Check the seasoning and add more salt if required.
10. Serve hot with tortillas, salsa sauce, guacamole sauce and sour cream.

If the vegetables leave water while cooking, cook until water dries.
One can increase the amount of cayenne pepper or chili flakes according to desired amount of spiciness.

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