Indian Vegetable Recipe - Matar Palak ( Peas in Spinach )

Matar Palak



Ingredients :


1 bunch of spinach
1 cup of green peas
1 medium sized tomato
1 medium sized onion
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
A pinch of asofoetida
1 tsp turmeric powder
Salt to taste


Method :


Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.
Grind thecooled spinach alongwith the greenchillies to a fine paste.
This paste must be semi-liquid.
Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan.Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 mins. 
Tastes good with rotis / parathas.

Indian non-Veg Recipe - Chicken In Orange Sauce

CHICKEN IN ORANGE SAUCE


Ingredients :


4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice


Method :


Coat each half breast with seasoned flour. 
Melt margarine in pan and saute each side over medium heat until lightly browned. 
Add orange juice and cover. 
Cook about 15 to 20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. 
Serves 4.

Indian Breakfast Recipe - Mixed Dal Dosa

Mixed Dal Dosa


Ingredients :


1 cup rice
1/3 cup each yellow moong, channa, urad dal
2 tbsp. curds
1/2 tsp. soda bicarb
2 tbsp. oil
salt to taste
oil to shallow fry


Method :


Wash rice separately and dals together. 
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.
Mix both batters.
Add the curds, salt, soda and oil. 
Mix well till fluffy and light. 
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas. 
Serve hot with chutney. 
Make thin or thick as desired.