Tag: Easy & Yummy

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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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Instant Version of Traditional Mango Rasmalaai 🥭

Traditional Mango Rasmalaai that too instant “chaunk gaye na?” Yes now you can make instant mango rasmalaai in matter of few minutes. With just few ingredients that are easily available in your house. You can enjoy this delightful dessert. I love using mangoes in all possible ways, whether it is mango kadi or mango pudding. For this heavenly Mango Rasmalaai, you’ll need just a handful of simple ingredients: whole milk, custard powder, sugar, mango puree, milk powder, and of course, our star ingredient – bread. So let’s quickly get into the details of the recipe.

Ingredients:

  • Mango pulp
  • Bread
  • Milk powder
  • Milk
  • Custard powder
  • Sugar
  • Nuts for garnishing 

Method:

Cut the bread into circles with the help of a cookie cutter.

In a bowl, add milk powder, sugar, and mango pulp. Mix well to make your instant rabri.

Now in small bowl add custard powder and 2 tbsp milk Mix well until no lumps remain. Boil the remaining milk and add the custard mixture, stirring continuously to avoid lumps. Add sugar and mix well. Let the mixture cool. Once the mixture is cool, add mango pulp and mix

Spread this rabri over two bread circles and sandwich them together. Let it sit in the fridge for a few minutes.

In a serving dish, place the bread circles and pour the custard mixture over the bread rasmalai. Garnish with chopped nuts, saffron, and small mango cubes.

Your instant traditional mango rasmalai is ready to serve. Serve chilled to get the best flavor.

Enjoy your Instant Mango Rasmalaai! Hope you liked the recipe. I would love to see your creations. If you tried this recipe , just click a pictures and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. Happy Cooking!

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Transform Leftover into a Delicious Sandwich: Paneer Sabji Sandwich Recipe

We’ve all faced the dilemma of leftover sabji sitting in the fridge, but don’t let it go to waste! Here’s a creative way to transform your leftover dry paneer sabji into a delicious and nutritious sandwich. This recipe is quick, easy, and perfect for a hearty breakfast or lunch.

Ingredients:

  • Leftover dry paneer sabji (you can use any dry sabji)
  • Finey chopped onion
  • Green chutney
  • Moong sprouts
  • Mayonnaise (Optional)
  • Bread slices
  • Black salt
  • Butter

Method:

Take two slice of bread and spread green chutney of your choice and repeat the process with mayonnaise. Layer the leftover paneer sabji

Add finely chopped onion and moong sprouts. Sprinkle a pinch of black salt for extra flavour. Cover the filling with another bread slice,

Heat a tawa (griddle) and spread some butter on it. Place the sandwich on the tawa and grill it until both sides are crispy and golden brown. Remove the sandwich from the pan and place it on a cutting board and slice it diagonally

Serve the hot, crispy sandwich with your favorite sauce or chutney,

This paneer sabji sandwich is not only a great way to utilize leftovers but also a tasty and nutritious meal that everyone will love. Give it a try and let us know how it turned out for you!

Explore More Delicious Sandwich Recipes
If you enjoyed this sandwich, be sure to check out our other sandwich recipes for more tasty ideas. Here’s is some of our favorites: 

Hummus sandwich

Mushroom Cheese Sandwich

Avocado, Basil, and Grilled Tomato Sandwich

Hung Curd Spinach Cheese Sandwich

Happy cooking!

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A perfect and foolproof Jowar Bajra Roti Recipe

When winter rolls around, or when I’m on a diet, there’s one recipe I always turn to: Jowar Bajra Paratha. This wholesome and nutritious paratha is incredibly satisfying and pairs beautifully with jaggery or any curry sabji. Not only is it a staple during colder months, but it’s also a fantastic option for those looking to incorporate more healthful grains into their diet. So lets see how to make perfect jowar bajra paratha.

Ingredients:

1 cup Jowar Flour

1 Cup Bjara Flour

Water as needed

Ghee for Cooking

Instruction:

In a mixing bowl, combine the jowar flour and bajra flour. Gradually add hot water to the flour mixture. Keep adding water until the mixture comes together to form a soft and pliable dough. Knead the dough for a few minutes until it becomes smooth. The hot water helps in binding the flours.

Divide the dough into equal-sized portions to make roti. Take a portion of the dough and dust some flour to prevent sticking. Roll out the ball into a round roti. Heat a tawa on medium-high heat. Place the rolled paratha on the hot tawa. Cook for a minute  Flip the paratha and cook the other side. Apply ghee on both sides for added flavor and to keep the roti moist.

Once both sides are cooked and crispy, remove the roti from the tawa. Serve hot with jaggery or a curry of your choice.

Enjoy your nutritious and wholesome Jowar Bajra Roti! 🌾🍽

Do try out this simple recipe. I am sure you guys will love it. Let me know what other kind of millet roti you make at home in the comments section. It will be great to know.

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Fajeto – A Gujarati Mango Kadhi: Making the Most of Summer Mangoes

Indulge in the tangy and sweet flavors of Fajeto Mango Kadhi, a traditional Gujarati dish that combines the richness of ripe mangoes with the spiciness of Indian spices. Perfect for summer, this kadhi is a delightful way to use leftover mango pulp. I love how this Fajeto Kadhi perfectly balances sweet, sour, and spicy flavors. It’s versatile enough to be served as a refreshing welcome drink at summer parties, making it both a unique and delightful treat for your guests. But wait, if you have friends who are vegan, we have the perfect solution at the end of the recipe to make this kadhi vegan.

Ingredients:

Leftover mango skins and seeds
1 cup water
1/2 cup dahi (yogurt)
2 tablespoons besan (gram flour)
1/4 cup aamras (mango pulp)
Salt to taste
2 teaspoons oil
1 teaspoon rai (mustard seeds)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon methi dana (fenugreek seeds)
A pinch of hing (asafoetida)
1/2 teaspoon haldi (turmeric powder)
A few curry leaves

Method:

Take the leftover mango skins and seeds, and place them in 1 cup of water. Squeeze out all the mango pulp and strain the water to get the mango essence.

In a bowl, combine the strained mango water with 1/2 cup dahi. Add 2 tablespoons of besan, and salt to taste.

Mix well until you have a smooth mixture. Add an additional 1/2 cup of water if required to achieve the desired consistency.

Heat 2 teaspoons of oil in a pan. Add 1 teaspoon of rai, 1 teaspoon of jeera, and 1/2 teaspoon of methi dana, add a pinch of hing and curry leaves.

Once the seeds start to splutter, add 1/2 teaspoon of haldi.


Pour the mango and besan mixture into the pan with the tadka. Keep stirring continuously to avoid lumps.

Cook the mixture until it comes to a couple of boils, ensuring it’s well-cooked and smooth.

Your Fajeto Mango Kadhi is now ready to be enjoyed. Serve it hot with steamed rice or as a side dish with your favorite Indian meal.

Fajeto, the delightful Gujarati Mango Kadhi, is a perfect way to celebrate the summer season. The tangy, sweet, and spicy flavors come together in a harmonious blend that not only tantalizes your taste buds but also brings a touch of traditional Gujarati cuisine to your table. It’s a versatile dish that can be enjoyed with steamed rice or as a refreshing soup on a hot day.

Can We Make This Recipe Vegan?

Absolutely! While this recipe traditionally includes dairy yogurt, you can easily substitute with cashew yogurt to make it vegan version. Use cashew yogurt in place of regular yogurt to achieve the perfect level of sourness for the kadhi. And vegan fajeto (Gujrati kadhi) is ready.

We hope you try this Fajeto recipe and experience the magic of mangoes in a whole new way. If you do, please share your feedback in the comments below or tag us in your social media accounts with hashtag #MasalaMonkRecipe. We would love to hear how it turned out for you! And if you have your own variations or tips for making Fajeto, don’t hesitate to share them with our community. Also enjoy the flavors of summer with these mango recipes: Chia Seed Mango Pudding and Mango Pudding .