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Recipes Of The Week
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January 11, 2024
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Popular Recipes for the Week
These recipes offer a delicious blend of Indian flavors and health-conscious ingredients. Adjust spice levels and portions according to personal preferences. Enjoy your flavorful and nutritious meals!
1. Murgh Tikka (Tandoori Chicken Skewers with Mint Yogurt Dip)
INGREDIENTS
- 500g boneless chicken, cut into cubes
- 1 cup yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
- Fresh mint leaves for garnish
INSTRUCTIONS
1. In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, turmeric powder, cumin powder, and salt to create the marinade.
2. Add chicken cubes to the marinade, ensuring they are well-coated. Marinate for at least 2 hours or overnight in the refrigerator.
3. Preheat the grill or oven. Thread marinated chicken onto skewers.
4. Grill or bake until the chicken is cooked through and has a nice char.
5. Garnish with fresh mint leaves and serve with a side of mint yogurt dip.
2. Dal Palak (Lentil and Spinach Soup)
INGREDIENTS
- 1 cup split yellow lentils (moong dal)
- 2 cups spinach, chopped
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 4 cups water
- Salt and pepper to taste
INSTRUCTIONS
1.Rinse lentils thoroughly and set aside.
2. In a large pot, heat oil. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add diced tomatoes, turmeric powder, garam masala, and salt. Cook until tomatoes are soft.
5. Add lentils and water. Bring to a boil, then reduce heat and simmer until lentils are cooked.
6. Stir in chopped spinach and cook until wilted. Adjust seasoning if needed.
7. Serve hot with a sprinkle of pepper.
3. Quinoa and Vegetable Biryani
INGREDIENTS
- 1 cup quinoa, rinsed
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 1 tablespoon biryani masala
- 1 teaspoon ginger-garlic paste
- Fresh coriander leaves for garnish
- Almonds and raisins for added flavor (optional)
INSTRUCTIONS
1. Cook quinoa according to package instructions and set aside.
2. In a pan, sauté thinly sliced onions until golden brown. Add ginger-garlic paste and cook until fragrant.
3. Add chopped tomatoes, mixed vegetables, and biryani masala. Cook until vegetables are tender.
4. Mix in cooked quinoa and yogurt. Adjust seasoning.
5. Garnish with fresh coriander leaves and optionally, almonds and raisins.
6. Serve hot, and enjoy the aromatic flavors of biryani.
4. Chana Palak (Chickpea and Spinach Curry)
INGREDIENTS
- 1 can chickpeas, drained and rinsed
- 2 cups spinach, chopped
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 cup coconut milk
- Fresh cilantro for garnish
- Brown rice for serving (optional)
INSTRUCTIONS
1. In a pan, heat oil. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Stir in curry powder and coriander powder. Cook for a minute.
4. Add pureed tomatoes and cook until the mixture thickens.
5. Add chickpeas and coconut milk. Simmer until chickpeas are heated through.
6. Stir in chopped spinach and cook until wilted.
7. Garnish with fresh cilantro and serve over brown rice if desired.
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