Showing posts with label North Indian. Show all posts

Monday, February 16, 2026

Restaurant-Style Spinach Chicken

Spinach Chicken (Palak Chicken – Ranveer Brar Style)

Vibrant, silky, and packed with flavor, this Spinach Chicken is comfort food at its finest. Made with fresh greens and warm spices, it’s a timeless dish that never fails to impress.

Ingredients

For Blanching Spinach

Spinach: 2 bunches
Water: As needed
Salt: ½ tsp
Sugar: A pinch
Baking Soda: A pinch
Ice Water: For ice shock

For Palak Paste

Blanched spinach
Coriander Leaves: ½ cup
Green Chilies: 2

For Chicken Marination

Chicken: 500 g, medium pieces
Salt: To taste
Black Pepper: ½ tsp
Kashmiri Chili Powder: 1 tsp
Dry Fenugreek Leaves (Kasuri Methi): 1 tsp

Curd Mixture

Curd (Yogurt): ½ cup
Turmeric Powder: ½ tsp
Kashmiri Chili Powder: 1 tsp
Coriander Powder: 1½ tbsp
Cumin Powder: A pinch
Ginger-Garlic Paste: 1 tsp

For Cooking

Ghee: 2–3 tbsp
Oil: 1 tbsp
Cumin Seeds: 1 tsp
Green Cardamom: 1
Cloves: 3
Black Peppercorns: 4
Onion: 1 large, finely chopped
Tomatoes: 2, blended
Dry Fenugreek Leaves: 1 tsp
Water: As needed

For Tadka

Ghee: 1 tbsp
Garlic: 3 cloves, grated
Red Chili Powder: ¼ tsp

For Garnish

Ginger: ½-inch piece, julienned
Black Peppercorns: Crushed
Fresh Coriander Leaves: Chopped

Method

1. Blanch the Spinach

Boil water with salt, sugar, and baking soda.
Add spinach and blanch for 1–2 minutes.
Immediately transfer to ice water to retain color.
Drain well.

2. Prepare Palak Paste

Blend blanched spinach with coriander leaves and green chilies into a smooth paste.
Set aside.

3. Marinate the Chicken

Mix chicken with salt, pepper, Kashmiri chili powder, and dry fenugreek leaves.
Rest for 15–20 minutes.

4. Prepare the Curd Mixture

Whisk all curd mixture ingredients until smooth.
Keep ready.

5. Cook the Masala

Heat ghee and oil in a pan.
Add cumin seeds, cardamom, cloves, and peppercorns.
Add onions and sauté on medium flame until light brown.
Add blended tomatoes and dry fenugreek leaves.
Cook for 2–3 minutes until oil separates.

6. Cook the Chicken

Add the curd mixture and cook gently.
Add marinated chicken and sear on medium flame.
Add palak paste and mix well.
Cook on medium flame for 15–20 minutes, adding a little water if needed.

7. Prepare the Tadka

Heat ghee in a small pan.
Add grated garlic and sauté until aromatic.
Add red chili powder and immediately pour over the curry.

8. Garnish & Serve

Garnish with ginger juliennes, crushed peppercorns, and fresh coriander leaves.
Serve hot with naan, roti, or jeera rice.

"Smooth, aromatic, and full of depth, this Spinach Chicken is a dish you’ll come back to again and again."

green recipes,North Indian,side dish for Paratta,

RECIPE CREDITS: Palak Chicken recipe | Chef Ranveer Brar

Friday, March 17, 2017

Rajasthani Dal

Simple and easy dal
Recipe Source: Sanjeev Kapoor's Rajasdani dal

Ingredients

green gam split moong dal - 1/ 2 cup
bengal gram split - 5 tbspn
ginger - 2 inch one piece
onion - one large
red chilliies = 3
salt to taste
turmeric - 1 tspn
ghee - 2 tbspn
cumin seeds - 1 tspn
asafoetida - a pinch
red chilli pwd - 1 tbspn
dry mango pwd - 1 1/2 tpsn

Method
Wash and soak two dals together in 3 cups of water
peel wash and finely chop ginger and onion remove stem and break red chilles into two
boil dals in 4 cup of water adding salt to taste , turmeric pwd and ginger till cooked.
heat ghee in a pan add cumin seeds asaeotda and red chillies to the ghee as cumin seeds begin to change colour , add onion cook till onion turns light brown
add red chilli powder and cooked dal to this add half a cup of water and bring to a boil
reduce heat and simmer for ten minutes
add amchur and stir ti mix well.
serve hot with roti or plain rice

sending this to srivall's ccc challenge March 2017

Wednesday, May 28, 2014

Wheat Flour Gol Gappe (Homemade Pani Puri) - SNC - 5

Wheat Flour (Atta) Gol Gappe (Panu Puri) with 4 Flavored Pani

How to make Homemade Panu Puri?

SNC May Month Challenge - May 2014

SNC (south vs North) and (North vs South) Event Started by Divya Pramil

I belong to Southern Group , I am Linking this recipe SNC You to can cook Indian food Divya's South Vs North hosted by Prachi - to North group challenge

Gol gappe is Known as Pani puri,gup chup, Pani ke bataashe and Phuchka. It is popular street food of india. It consists a fried crispy round shells that is stuffed with spicy potato and peas and fill with flavored water that is made of tamarind paste ,sugar, chilly, mint and chaat masala. In Delhi ,Gol gappe is known as ‘Pani ke bataasa’ which means a round hollow puri.A hole is made in bataasha by thumb and place small size of spicy potato inside it and filled the bataasha with spicy water(pani) that is usually made with tamarind paste, mint ,red chilli powder, cumin seeds, asafetida and chaat masala.I prepared the wheat flour gal gappe with 4 types of flavored water.

watch this link - Iss pyar ko kya naam doom Kushi & Arnav - Gol gappe

I usually like north Indian snacks (chaat items) like belpuri,dahi vada etc…..for 2 years ago, I have been watching the popular hindi serial “iss pyaar ko kya naam dhoom”,which prompted me in making this delicious chaat recipe (gol gappe)….In this month SNC challenge(gol gappe) ,I would like to thank Ms.prachi for creating this wonderful opportunity for preparing gol gappe which I have been waiting to prepare for so long .

Ingredient:

for Gal Gappe:

2 cup wheat flour

1 tsp salt

1 tsp oil

¾ water

Pinch of asafetida

Oil for fry

For pani:

For khatta pani (Tangy water):

½ cup mint leaves

½ cup coriander leaves

2 green chilly

½ cup grated green mango

½ tsp black salt

¼ tsp salt

¼ cup boondi / fried gram flour tiny balls

¾ glass water

For Meetha Pani (Sweet pani):

½ cup tamarind pulp

3 tbsp sugar

½ tsp black salt

½ roasted cumin seeds powder

¼ tsp black pepper powder

¾ glass water

For Khatta- meetha pani (sweet-sour water):

5 small size green mangoes boiled)

½ tsp mint powder

½ tsp roasted cumin seeds

½ tsp black salt

¼ tsp black pepper powder

3 tbsp sugar

¼ tsp salt

¾ glass water

For Tikha pani (spicy water):

½ cup tamarind

3 tsp sugar

½ tsp roasted cumin seeds powder

½ tsp black salt

¼ tsp black salt powder

½ tsp chaat masala

1 tsp red chilly powder

½ tsp dry mint powder

½ tsp cumin seeds

Pinch of asafetida

½ tsp oil

¾ glass water

For Stuffing:

2 boiled potatoes

½ dry mint powder

½ tsp red chilly powder

½ tsp chaat masala

1 tsp fresh chopped coriander

Method:

For Gal Gappe:

1.In a small bowl, add water and asafetida and mix it well.

2.In a mixing bowl,Add wheat flour, oil ,salt and water and make tight dough. Keep it aside for 10 mins.

3.Divide the dough in 8 equal parts.

4.Take a ball and roll it like a long rope than cut 13 equal parts as show in the photo.

5.Now take a piece and roll it in round circle.

6.Wash a muslin cloth (cotton cloth)and spread the wet cloth over the kitchen flour.

7.Place the rolled dough over the cloth and cover with another half part of cloth .Do the same with all dough.

8.Now heat the oil in the vessel.

9.Deep fry it till golden brown and crispy .

10.Drain it and place on paper napkin.

For pani:

For Khatta pani:

1.In grinder ,add mint leave ,fresh coriander ,green chilly ,grated green mango and salt and grind into a fine paste.

2.In a bowl , add mint-coriander paste, water and boondi mix it well .add some ice cube and pani is ready.

For Meetha Pani:

1.In a small pan,Add tamarind paste, sugar, and salt and cook it 5 mins .

2.In a bowl ,add cooked tamarind paste,black pepper powder and water and mix well. Its ready.

For Khatta-Meetha Pani:

1.Peel the skin of boiled green mango and remove the seed .

2.Add the mango pulp in the grinder and make a fine paste.

3.In a bowl ,add mango pulp, dry mint leave powder, sugar , cumin powder ,black pepper powder and water and mix well. pani is ready .

For Tikha pani:

1.In a sauce pan,Add tamarind paste, sugar and salt and cook for 5 mins.

2. In a bowl, Add tamarind paste, mint powder, red chilly powder, cumin powder, chaat masala ,water and mix it well.

3.In a small pan, Add oil, cumin seeds and asafetida and roast for 1 min and add roasted cumin to water and mix it well.

how to serve :

1.Make hole in the puri with thumb and stuffed some potato inside the puri and dip into flavored water of your choice.

enjoy........................

Note :You can Add more chilly to make more spicy.

You can ice cube for chill water.

>½ tsp chaat masala

1 tsp red chilly powder

½ tsp dry mint powder

½ tsp cumin seeds

Pinch of asafetida

½ tsp oil

¾ glass water

For Stuffing:

2 boiled potatoes

½ dry mint powder

½ tsp red chilly powder

½ tsp chaat masala

1 tsp fresh chopped coriander

Monday, April 29, 2013

Khandvi Gujarati Farsan - SNC Challenge - 7

This Month Snc - 7 Challenge is Khandvi Gujarati Farsan

Divya Pramil Started this Snc (south vs North) and (North vs South) I am a part of south group.

I belong to Southern Group , I am Linking this recipe SNC You to can cook Indian foodDivya's South Vs North hosted by Hetal Archana -Gujarati Zaika to North group challenge

Ingredients

Gram Flour/Basan – 1 cup

Sour Curd – ½ cup

Water – 1 ½ cup

Turmeric pwd – ¼ tspn

Sugar – 1 tspn

Salt - to taste

For tempering:

Oil = 1 tbsn

Mustard seeds – tspn

Curry – leaves – few

Whole red chilli – 1 no

Asafoetida – ½ tspn

Chopped green chilli – 1 no

Sesame seeds – tspn

For Garnishing

Grated coconut

Chopped coriander leaves – few

Mix together the gram flour,curd,turmeric powder,sugar,salt and whisk together to make a smooth batter and without any lump.

Transfer this mixture to a non stick pan and cook in medium heat , stir continuously.

Cook for 10minutes or until the batter turns thick, meanwhile grease a foil sheet
Transfer the mixture immediately (on a marble kitchen table or back of plate) I used here foil paper (sheet) Spread a spoon of this mixture to the greased foil sheet,

Pour immediately the mixture to the greased foil sheet and spread evenly with back of the spoon circular movement. Wait for 2 to 3 seconds and try to roll it.