Leaves…I love them and are a must have in at least a couple of meals every week. This is a simple and easy recipe for fresh Amaranth Leaves.

The best way is to cook them uncovered and not for long. Heat will need to alternate between high and medium. At its simplest, we are going to coax the water out of the leaves and dry it up. When the water coming out from them stops, the dish is ready. This way we have bright green colors and a much superior texture.

  • Leaves, washed and roughly chopped.
  • Chopped Onion.
  • Chipped Green Chilly.
  • Chopped Garlic.
  • Cumin Seeds.
  • Turmeric.
  • Grated Coconut.
  • Oil.
  • Salt.

I prefer using cold pressed Sesame oil. But you can use any oil you like. Heat it up and saute the onions, cumin, green chilly and garlic. When the raw smell is gone and the onions turn translucent add the turmeric.

Pile on the green leaves. They will start losing water and rapidly shrink. Sometimes its a good idea to add them in batches. Especially if the pan is not extra large.

Sprinkle salt and mix well. Stir the greens around to let the water settle at the base of the pan. This way it will dry up quicker. When the water coming out reduces and the greens look bright green, add in the freshly grated coconut. MIx well.

Remove from the hot pan to prevent the residual heat from continuing to cook the greens.

This goes great with roti or rice. A simple lunch with some fried yams and curd rice with these greens is “Soul Food”.


Garam Masala Fish Fry

Most recipes have a little story behind them. In some its a bit of fun and banter. I got fish in the morning. After washing it up, I asked my wife to give me turmeric. She gave me the mixie jar with ground up garam masala. This was just some spices like cumin, cinnamon etc ground up.

So I put that on the fish. Let the fish marinade for a few minutes with this and salt.

Then into my hot cast iron pan with a teaspoon of mustard oil.

My trick with this pan is to get it almost smoking hot. Then reduce the heat to low, drizzle oil and place the fish. Let it sizzle and when the side is free on its own, flip it over.

You can use any roughly ground garam masala for this recipe.


Peri Peri Chicken

The name is only because I found the peri peri spice and put it in the marinade. You can swap it with any other “spice” of your choice.

  • Boneless Chicken.
  • Peri Peri Seasoning.
  • Paprika powder.
  • Lemon Juice.
  • Garlic Powder.
  • Chilly Flakes.
  • Salt.
  • Oil.
  • Butter.
  • Finely diced onions.
  • Crushed black pepper.
  • Garlic Paste.

Combine the peri peri seasoning, paprika, garlic powder, lemon juice and salt. Taste and adjust it. Then rub it over the chicken pieces and let it marinate for an hour or so.

Heat oil. Sauté the chicken along with its entire marinade till its almost cooked. Remove and keep aside.

Melt butter in the same pan and cook the onions with garlic paste and pepper powder. Cook till the are nice and brown. Add the chicken. Combine and cook till its fully cooked.


Baking Powder in a BREAD!

My generic bread recipe is even better with a simple addition. Baking Powder.

So here is the stuff:

  • Chiroti Rava : 500 Grams.
  • Water : 250-300 ml
  • Salt : 7 grams (1 teaspoon)
  • Yeast: 7 grams (1 teaspoon)
  • Milk Powder: About 50 grams.
  • Butter: 20 grams.
  • Sugar: 2 teaspoons.
  • Baking Powder: 1 teaspoon.

It a little cool so I warmed the water in the microwave for 30 seconds. Dissolved the sugar and then the yeast in it. Let it sit out covered till the yeast bloomed. Added all the remaining ingredients and using a spatula mixed them well. Left it as it is for 10 mins and then started kneading.

Realized it was a little wet so added in a spoon or two of flour.

Rested for an hour, while it doubled in size.

Shaped into dinner rolls and let it rest for 30 minutes till it filled up the tin.

A quick brush of milk wash and baked at 175C for 25 minutes. The baking powder powered the oven spring and made these already soft rolls even more softer. I would highly recommend trying this hack the next time you bake breads.


Mint (Pudina) Chutney

Been a busy period and finally decided that at least 3 pics and a 3 line recipe is long overdue. This is is a quick and easy chutney, which is super versatile.

Roast coconut on an open flame. Grind together in the following sequence to get a smooth paste, coconut, cumin and ginger. Add mint leaves and weigh them down with the onion. Finally add salt, lemon juice and water.


Chicken with Onions and Tomato

A quick and easy recipe that made a great roti sandwich for my kids.

  • Chicken. I used boneless thighs but you can use with bones as well. Do not use boneless breast.
  • Onions, thickly sliced.
  • Whole tomatoes with the stems removed.
  • Any generic masala powder.
  • Turmeric.
  • Vinegar.
  • Mint Leaves.
  • Crushed Pepper.
  • Kasuri Methi.
  • Salt.
  • Oil

Combine the masala powder, turmeric, salt and vinegar. Taste and balance it. Marinate the chicken and onions in this for about 30 minutes or so.

Heat some oil. Add in the spiced up chicken and onion. Place the tomatoes on top. Sprinkle the mint leaves. Cover and let it cook on low heat for about 20-25 minutes.

Open and smash the tomatoes into the pan. The juices they release will help deglaze the pan. Add some crushed pepper and kasuri methi.

Cook on high heat till you get the consistency you like.


Surmai Fry

I got these beautiful large but thinly sliced steaks of Seer Fish. Each was the size of my palm.

Prepared a paste with chilly powder, turmeric, sesame oil, apple cider, sesame seeds, cumin seeds and salt. Liberally coated the fish with this paste and let it marinate for about 20 minutes.

Pan fried. Unless you have a really large spatula, its better to quarter the fish pieces before putting them in the hot oil.

I paired it up with some pumpkin pita, chopped olives, onions, tomatoes and coriander.

If you read the line above and are wondering what is pumpkin pita, its a recipe I am working on. Will surely post it sometime in the future.


Beetroot and Bottle gourd with Lentils

This is one of my goto vegetable dishes.

It needs

  • a lentil, I used yellow Mung beans.
  • a gourd, I used bottle gourd.
  • a sturdy vegetable, I used beetroot.
  • aromatics, I used onions, garlic, chilly and so on.
  • a healthy fat, everyone must use ghee.
  • some spices like cumin, fennel etc.

Soak the lentils in water. Yellow mung beans need just 20-30 minutes to soften up. Mix together the lentil, chopped bottle gourd, beetroot with salt. Pressure cook for one just one whistle.

Heat ghee, sauté the spices like cumin, fennel, mustard seeds. When they crackle, add in chopped onion, green chilly and garlic. When the raw smell is gone, get the heat high and when its sizzling up, add the pressure cooked vegetables. Be careful when doing this.

Add in some chopped coriander to brighten up the dish.

Enjoy with rice, roti or appams like I have served in the picture above.

Ragi-Jowar Roti

A simple and easy, nutritious roti.

The key ingredients are equal parts of ragi (Finger Millet) and jowar (sorghum). To these flours add in chopped onion, chopped green chilies, chopped fresh coriander, cumin seeds, turmeric powder and salt.

Blend in hot water using a spatula till a soft dough is formed. Let it rest for at least 15 minutes.

Make a small ball and put some flour in one of your palms. Then put the ball into that palm and put flour into the now empty palm. This way your palms will have enabled a non-stick mode. Make the ball into a roti by pressing it between your palms. Since these roti’s will be small, you can make load multiple roti’s at a time on your tawa.

Spread ghee on the roti’s to cook them well. Avoiding ghee will make the roti take a far longer time to cook and you lose all the benefits of this amazing fat.