Tag: coriander

Minced Chicken with Peas

Minced Chicken with Peas

by Shailaja Nair ♥ 0 Leave a Comment

I like cooking with minced chicken when I want to cook fast and don’t want to spend too much time in the kitchen. This is a quick and easy recipe that uses bursting with flavour.

Ingredients

Chicken mince 500 g

Tomatoes 3

Garlic 4 pods

Green chillies 3

Red chili powder 1 tsp

Salt to taste

Turmeric 1/2 tsp

Garam masala 1/2 tsp

Coriander leaves to garnish

Onions 2, chopped

Peas , frozen or fresh 1 cup

Coconut oil 2 tbsps

Method

Heat the oil in a wok. Add the cumin seeds and when they stop sputtering, add the onions and garlic. Fry for a few seconds.

Add the washed and drained chicken mince and cook till all the water evaporates and the chicken changes colour.

Meanwhile puree the tomatoes in a mixer grinder along with the green chillies.

Add this to the mince.

Add the spices and salt.

Add the peas. Add about 2 cups of water and cook on medium heat, stirring frequently.

Once the gravy thickens, garnish with coriander leaves and serve with buns or naan or rice.

Broccoli Soup

Broccoli Soup

by Shailaja Nair ♥ 0 Leave a Comment

This is a light but filling soup, just right for winter. The cream and the puréed broccoli stems makes this ideal for a one-dish meal.

Ingredients

Broccoli florets 3 cups, blanched

Broccoli stems 2 cups, peeled, steamed and puréed

Onion 1, chopped

Fresh cream 200 ml

Milk 1 cup

All-purpose flour 2 tbsps

Salt to taste

Pepper powder 2 tsps

Garlic 12 cloves, minced

Olive oil 2 tbsps

Butter 30 g

Water 2 cups

Coriander leaves for garnish

Method

Add the olive oil and butter in that order to a heated pan. I use a wide and deep pan in which I can reheat the soup if needed. In this case, I used a pressure cooker as I was making this at a friend’s holiday home in the mountains and it tends to hold temperatures better.

Add the chopped onion and garlic and fry till they turn a light brown.

Add the broccoli florets and fry for a minute.

Add the flour and fry to a few seconds till the raw smell goes away. Add milk, stirring all the time. Add the puréed broccoli stems and water. Boil for four minutes.

Add the cream and let the bubbles appear. Keep stirring. Switch off the heat.

Serve hot, garnished with chopped coriander leaves.

Green Garlic Chutney

Green Garlic Chutney

by Shailaja Nair ♥ 1 Comment

Garlic cloves are said to be good for your health, but fresh green garlic is even better. It is available only for a limited season in winter. Fresh green garlic is easier to consume than garlic cloves as the smell is less pungent. It can be had in salads or made into a chutney. This chutney goes well with paranthas or chilla.

Ingredients

Fresh green garlic 10 stalks
Green chillies 5
Coriander leaves 1 cup
Mustard seeds 1/2 tsp
Oil 1 tbsp
Asafoetida 1/2 tsp

Method

Clean and chop the green garlic stalks. They look like spring onions, but are thinner.

Blend them with the green chillies and coriander leaves. Try to use as little water as you can.

Add salt.

Heat the oil in a small frying pan and add the mustard seeds and asafoetida. When the mustard seeds stop sputtering, add it to the chutney.

This chutney will stay fresh in the refrigerator for up to two weeks.