Category: Recipe

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Spinach Chicken Curry| Palak Chicken| Murg Saagwala Recipe

If you are from Delhi, you must have eaten Palak Chicken from various outlets in the city. Whether it’s Connaught Place or Sadar Bazar area, the aroma and flavors of this curry are out of this world. Palak Chicken Curry, a delightful blend of tender chicken and vibrant spinach, is a dish that you surely going to love. The first thing that strikes you about Palak Chicken is its vibrant green color, a visual treat that promises a healthy, nutritious meal. The curry is made by blending spinach leaves into a smooth, luscious puree, which forms the base of the dish. Let’s see how you can make this.

Ingredients:

For Marinating Chicken:

1/2 kg Chicken
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Kashmiri Red Chili Powder
1 tsp Chat Masala
Juice of 1 Lemon

For Dry Roast Masala:

1 tsp Cumin Seeds
1 tsp Black Peppercorns
1 tsp Fennel Seeds
2-3 Whole Red Chilies
1 tbsp Coriander Seeds
2-3 Cashews

Other Ingredients:

200g Spinach (blanched)
2 tbsp Curd
Curry Leaves
2-3 Cloves
1 Cinnamon Stick
Green Cardamom
2-3 tbsp Oil
Ginger-Garlic Paste
1 Onion (paste)
1 cup Water
Fresh Coriander Leaves (for garnish)

Method:

Marinate the chicken: In a bowl, mix the chicken with turmeric powder, red chili powder, Kashmiri red chili powder, chat masala, and lemon juice. Allow it to marinate for at least 30 minutes.

Heat 1-2 tbsp of oil in a non-stick pan. Fry the marinated chicken pieces on medium flame for about 4-5 minutes on each side, ensuring the outer surface becomes crisp without releasing too much moisture. Set aside.

In a Kadhai or deep pan, heat some oil and add curry leaves, cloves, green cardamom, and cinnamon stick. Let them sizzle, then add ginger-garlic paste and onion paste. Fry for a few minutes until the onions turn golden brown.

Meanwhile, dry roast cashew nuts, dry red chilies, fennel seeds, cumin seeds, black peppercorns, and coriander seeds on low flame for about 3 minutes until fragrant. Add the blanched spinach leaves and 1 cup of curd. Blend everything together into a smooth paste.

Add this spinach and curd paste to the Kadhai with the fried onions and spices. Fry on medium-high heat for 4-5 minutes. Add 1 cup of water and close the lid, turning the flame to low for a minute. This helps to cook the spinach mixture. Now, add the fried chicken pieces to the Kadhai, giving them a mix to coat with the spinach curry. Close the lid and simmer on low flame for 10-12 minutes, allowing the flavors to meld together.

Garnish your Spinach and Chicken Curry with fresh coriander leaves and enjoy your homemade Spinach and Chicken Curry🍗🤩

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Cooking!

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Creamy Vegetarian Corn Chowder Recipe

Hearty creamy corn chowder is a classic dish that has been loved for centuries. Corn Chowder is a type of chowder that originated in the Midwestern and Southern United States in 1800s, where corn was a staple crop. A bowl of chowder is as satisfying in the summer heat as it is in the winter when you want a bowl of cozy warmth. It is cream based soup which is loaded with sweet corn and potatoes and flavour packed corn broth. It is an absolute treat when fresh corn is in abundant. Fresh corn offers the best flavour but if you can’t find fresh corn, you can totally substitute it with frozen sweet corn kernels. Most chowder recipes call for either bacon or seafood. But fear not, this corn chowder is completely vegetarian-friendly!

What to serve Chowder with?

I like chowder with a homemade crusty garlic bread. It is like a match made in heaven. They are so meant to be together. But honestly, it is great just as it is also. I have also added boiled pasta in chowder which makes it a complete meal in a bowl.

Leftover and Storage

Leftovers can be kept in an airtight container in the fridge and reheated in a saucepan. I wouldn’t recommend keeping longer than 3-4 days due to cream in the recipe.

I do not recommend freezing it because of cream. Creamy dishes tend to get an unpleasant texture when frozen and can separate when reheated.

Recipe: serves 2

Ingredients:

  • Sweet Corn Kernels: 1 cup
  • Fresh Cream: 1.5 cups (I used cream with 25% fat)
  • Olive Oil: 2 tbsps 
  • Garlic: 6 cloves, chopped 
  • Onion: 1 small size, chopped 
  • Carrots: Handful, chopped finely 
  • Capsicum: Handful, chopped finely 
  • Mushrooms: Handful, chopped (retain the stems)
  • Black olives: 4 to 5
  • Potato: 1, medium, chopped finely
  • Pasta: 12 to 15 elbow pasta (you can use whichever you like)
  • Thyme: 1 tsp
  • All Purpose Flour: 1/2 tsp 
  • Salt to taste 
  • Peppercorns: 7 to 8, freshly ground
  • Chilli flakes: 1/2 tsp or more as per taste
  • Pasta stock/Vegetarian Stock: 1.5 cups
  • Lemon juice: just a few drops

Method 

  1. Boil pasta as per instructions and retain the stock.
  2. In a preheated olive oil, add garlic and sauté till sticky. Now add onion and sauté till translucent.
  3. Add the veggies except corn kernels. Season it with salt and thyme.
  4. Sauté till they start releasing all the juices and potatoes soften. 
  5. Sprinkle flour on the veggies and sauté for ten seconds.
  6. Now add cream and bring it to simmer. Lower the flame and stir occasionally so that it doesn’t stick to the bottom.
  7. Add corn kernels, olives, all the seasoning and pasta stock.
  8. Cook till you achieve the desired consistency. Check for seasoning.
  9. Add cooked pasta and give a nice mix.
  10. Switch off the flame. 
  11. Finish it with lemon juice. Cover it for 5 mins then add cilantro leaves for garnishing.
  12. Serve hot with garlic bread. 

Tips:

  • You can add veggies as per choice. Broccoli, zucchini, bell peppers go very well.
  • I personally don’t prefer a thick consistency in soups hence I added less of flour.
  • Preferably use a non-stick pan.
  • Add cooked pasta at the time of serving or pasta will become soggy.

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 

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Sabudana waffles and Tikki for Kid’s Lunch Box

Preparing a lunch box every morning can be tiring but incredibly satisfying, especially when you know you’re giving your kids a healthy meal. Using all-natural ingredients without any artificial flavors or substances is the key. Snacking a healthy lunch box for your kids ensures they get the nutrients they need to stay active and focused throughout the school day. This easy to make sabudana vada/waffle is nutritious and tasty snack which will keep them energized throughout the day.

Ingredients:


1 cup sabudana (tapioca pearls), soaked overnight
½ cup peanuts, roasted and crushed
2 potatoes, boiled and mashed
1-2 green chilies, finely chopped
1 tbsp fresh coriander leaves, finely chopped
Salt to taste
Oil or ghee for frying

Method:

Begin by rinsing the sabudana thoroughly under cold water until the water runs clear. Then, soak the sabudana in enough water to cover it and let it sit overnight.

Boil the potatoes until they are soft and can be easily mashed. Once boiled, peel and mash them in a large bowl. Make sure there are no lumps. To the mashed potatoes, add the soaked and drained sabudana, finely chopped green chilies, chopped coriander leaves, crushed peanuts, and salt according to your taste. Mix all the ingredients well to form a uniform mixture.

Take a portion of the mixture in your hand and shape it into a flat, round tikki or patty. You can make them as big or as small as you prefer. Repeat this process with the remaining mixture. Heat tawa with enough oil or ghee for shallow frying. Make sure the vadas are crisped from both side.

Alternative Method (Waffle Plate):

Another way to make crispy sabudana vada is to grease a waffle plate and place a ball of the sabudana mixture in waffle mold. Close the waffle maker and cook until they turn crispy and golden brown.

Close the waffle maker and cook until they turn crispy and golden brown.

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure your kids love this crispy tikki/waffle in their lunch box. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

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Top 7 YouTube Channels for Beginner Indian Cooks

Embarking on your culinary journey, especially with Indian cuisine, can be both exciting and daunting. Indian cooking is known for its rich flavors, diverse ingredients, and intricate techniques. If you’re a beginner looking to dive into this world, finding the right resources is crucial. Here’s a quick guide to the top 10 YouTube channels that will help you master Indian cooking, even if you’re starting from scratch.

1. Your Food Lab

  • Host: Sanjyot Keer
  • Why It’s Great: “Your Food Lab” offers a fantastic mix of traditional and contemporary recipes. Sanjyot’s clear instructions, exact measurements, and focus on technique make it easier for beginners to follow along and achieve great results.
  • Link: Your Food Lab

2. Vahchef – VahRehVah

  • Host: Sanjay Thumma
  • Why It’s Great: Vahchef is one of the pioneers in Indian cooking on YouTube. His early videos are especially useful for beginners, with a fun presentation and thorough explanations of each step.
  • Link: Vahchef – VahRehVah

3. Cooking Shooking

  • Host: Yaman Agarwal
  • Why It’s Great: Yaman’s channel covers a wide range of recipes, from simple snacks to elaborate meals. His straightforward instructions and practical tips make it an excellent resource for novice cooks.
  • Link: Cooking Shooking

4. Bharatz Kitchen

  • Host: Bharat
  • Why It’s Great: Bharat’s approachable style and emphasis on home cooking make this channel ideal for beginners. His recipes often use easily available ingredients and focus on everyday meals.
  • Link: Bharatz Kitchen

5. Ranveer Brar

  • Host: Chef Ranveer Brar
  • Why It’s Great: Chef Ranveer combines storytelling with cooking, making his videos both informative and entertaining. While some dishes may be advanced, he often includes tips for beginners.
  • Link: Ranveer Brar

6. Nisha Madhulika

  • Host: Nisha Madhulika
  • Why It’s Great: Focused on vegetarian recipes, Nisha’s channel is a treasure trove for those looking to explore Indian cuisine. Her calm demeanor and clear instructions are perfect for new cooks.
  • Link: Nisha Madhulika

7. Bong Eats

  • Why It’s Great: Specializing in Bengali cuisine, Bong Eats offers detailed explanations and a focus on authenticity. The videos are designed for both novice and experienced cooks, making complex dishes accessible.
  • Link: Bong Eats

And yes, do not forget to expore exciting recipes like Healthy Non-Fried Gulgule Recipe For Kid’s Lunch Box or Protein Rich Cherry Pancakes Recipe in our own Recipes section, here.

Tips for Beginner Cooks

  • Start Simple: Begin with recipes that require minimal ingredients and steps to build your confidence.
  • Master Basic Techniques: Focus on learning basic cooking techniques like chopping, sautéing, and boiling.
  • Follow Along: Watch the entire video once before starting to cook to get an overview of the process.
  • Be Patient: Cooking is a skill that improves with practice. Don’t be discouraged by initial failures.
  • Experiment: Once you’re comfortable, start experimenting with flavors and ingredients to make the recipes your own.

Conclusion

Learning to cook Indian cuisine can be a rewarding experience that opens up a world of flavors and techniques. These YouTube channels provide a wealth of knowledge and guidance to help you become a confident cook. So, pick a recipe, gather your ingredients, and start your culinary adventure!

Do let us know your thoughts if you are already familiar with some channel or you end up trying any from the above.

Happy cooking! 🍛

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Healthy Non-Fried Gulgule Recipe For Kid’s Lunch Box

Preparing a lunch box every morning can be tiring but incredibly satisfying, especially when you know you’re giving your kids a healthy meal. Using all-natural ingredients without any artificial flavors or substances is the key. Packing a healthy lunch box for your kids ensures they get the nutrients they need to stay active and focused throughout the school day. Incorporate a mix of fruits, vegetables, proteins, and whole grains to provide a balanced meal. Including snacks like these non-fried gulgule can make lunch more exciting and enjoyable for your little ones. Today, I’m sharing a non-fried gulgule recipe that’s perfect for your kids’ lunch boxes. This nutritious and tasty snack will keep them energized throughout the day.

Ingredients:


1 cup Wheat flour
2 ripe Bananas, mashed
1/2 cup Jaggery, grated or powdered
1 teaspoon Fennel Seeds
1/4 cup Milk
1 tablespoon Ghee or Butter
1/2 teaspoon Baking Powder

Method:

In a mixing bowl, mash the ripe bananas until smooth. Add the grated or powdered jaggery and fennel seeds to the mashed bananas. Mix well until the jaggery is dissolved.


Pour in the milk and mix the ingredients until they are well combined. Add wheat flour into the banana mixture. Mix until you get a smooth batter without any lumps.


Heat the appe pan on medium-low heat. Grease each cavity of the pan with ghee or butter. Once the pan is hot, pour a spoonful of batter into each cavity, filling them about three-fourths full. Allow the gulgule to cook on medium-low heat until the bottom side turns golden brown and crispy. This should take about 2-3 minutes. Carefully flip each gulgula using a skewer or small spoon and cook the other side until it becomes crispy and golden brown.


Once both sides are cooked, remove the gulgule from the appe pan and place them on a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter, adding more ghee or butter to the pan as needed. Let the gulgule cool down slightly before packing them into your kid’s lunch box.


Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you!