Month: August 2018

Saag Aloo / Potato Spinach Curry

Saag Aloo Spinach Potato Curry with Chapati or Rice Recipe

Blend – Boil 1 cup water –Add 250 g Spinach – 4 mnts – Drain – Cool – Grind to Paste.

Microwave – 4 medium Potatoes – 6 mnts  –  till Soft – Peel – Cut Bite Size Pcs.

Saute – 1 tbsp. Oil – 1 chopped Onion – till translucent – Low Flame

Stir – Add to above – 1 tbsp. Dried Fenugreek Leaves (Kasuri Methi) – 1tsp. chili powder – pinch garam masala – 1 tsp. Salt – Mix well –

Boil – Add 1 cup Tomato Puree to above – Bring to Boil – Add Spinach Puree – Continue Boil – Chopped Potatoes – 1 Cup Cream – 2-3 Mnts. – Turn off Stove Done

Serve Delicous Saag Aloo with Rice or Chapati.

Note – Adjsut Salt and chili to taste. Boil Potatoes instead of Microwave.

Quick and Easy Indian Saag Aloo Recipe / Potato Spinach Curry to serve with Rice or Chapati

https://livinginleuvenbelgiumeurope.com/2018/08/15/chapati-aloo-indian-flat-bread-with-potato-recipe/

Methi Murg – Fragrent Fenugreek Flavoured Chicken

Methi Murg - Fenugreek leaves Chicken Curry

Spices – 1tsp Garam Masala Powder – 1 1/2 tsp. Chilli Powder – 3 tsp. Coriander powder – 1 tsp. turmeric Powder

Marinate – 1/2 kg Chicken  – Bite Size pcs. –  2 tbsp. Yogurt – 1 1/2  tsp. Salt – Pinch Garam Masala –  1/2 hour or more

Saute – Heat 2tbsp. Oil – 2 Sliced Onions – 1 tsp each Ginger Garlic Paste -1-2 mnts  –   Add – 2  tbsp. Dried Kasuri Meethi Leaves – Stir –  Spices Above –  Mix well -1 tbsp. Tomato Paste – 1 mnt.

Cook – Add Marinated Chicken to Saute – Stir  – +/-2 mnt   – Add Half cup water – mix well –  Bring to Boil – Cook Covered –  low flame till done or in Preheated oven 180 deg C   –  (20-25 mnts)

Serve Fragrent Methi Murg with Chapati or Rice and Salad.   Enjoy.

Note : Adjust Salt and Spices to taste.  

Recipe for Methi Murg – Fenugreek Leaf Flavoured Chicken Curry – A Simple and Delicious recipe to make at Home.

 

Onam a Festival of Goodness Hope and Sharing. Lets Celebrate Onam 2018 with Humanity Love and Compassion. Best Wishes Kerala.

Onam is an annual festival, generally occurring in September, that is celebrated across Kerala (to the southwest of us) and everywhere the Malayali people of Kerala live. Happily, that includes right here in Bengaluru, so we got to experience this multi-day festival in a few different ways. It’s notable that we were each told the […]

via Chapter 10: Onam — Wellserton Wanderings

Kanji Payar Chammanthi – Rice Porridge Green Lentil and Coconut Mango Chutney

Kanji Payar Chammanthi - Rice Porridge Green Lentil and Coconut Mango Chutney

Kanji Payar Chammanthi - Rice Porridge Green Lentil and Coconut Mango Chutney

Rice –  1 cup Brown Rice – Wash – Cook -5-6 cups water till soft – Mix 1 tsp. Salt  – Porridge consistancy – Kanji

Lentil –  1 cup Green Lentil – wash – cook in 3 – 4 cups water – till done (or pressure cook)

Saute – Heat 2 tbsp Coconut Oil Pan – 1/2 tsp. Mustard – 1/2 tsp. Cumin –   1 Chopped Onion – 1 handful curry leaves – 3 cloves Garlic – 1 1/2 tsp. Salt – till translucent – 1 tsp. Chilli Powder – Stir 1 mnt.

Payar – Mix cooked Lentil – To Saute  –  Bring to Boil Done

Chammanthi – 1 cup Grated Coconut – 1 Cup Chopped Raw Mango – 1” Pc Ginger  -1 Schallot (or small pc onion) – Salt 1 tsp. – 1/2 tsp. Chilli Powder – 10 curry leaves – Grind Coarse paste

Serve Kanji  with Payar and Chamanthi.   

Note : Add more or less water,Salt and Chilli as required.

I like to eat Payar or Chamanthi with Rice or Chappati  instead of Kanji.  

Last week Sita Luc and Anna returned after a month long trip to India.  Luc enjoyed eating this dish many times in Kerala and also talked about it many times.  So I guessed if Luc with his European taste buds enjoyed this recipe so much I should share it here for all my other friends too.

Kanji Payar Chammanthi A traditional recipe from Kerala, South India