Green Soya Keema

 

            Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. Full of protein, you will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based with some coriander-mint-dill leaves, along with other basic ingredients as the base of the gravy. So check out the step by step pictorial recipe to prepare this amazing veggie dish.

 

         This dish is a vegetarian version of the classic Mumbai style Green Mutton Keema. The original recipe, bought to India by the Persians, is typically served for breakfast with buttered pav in all Irani restaurants across the city. 

         The dill leaves along with coriander and mint leaves imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with buttered pav, steamed rice, jeera rice or any variety of Indian bread. 

• 1 cup soya granules
• 1 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilies
• 2-3 tbsp. oil
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/3 cup yoghurt, whisked
• 1 tsp. salt or to taste
• 1/2 cup green peas (I used frozen peas)
• 1/4 cup dill leaves, chopped
• 1/2 tsp. garam masala powder
• 2 green chilies, slit

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

         Blend together 2 green chilies, coriander leaves and mint leaves along with some water into a smooth paste. Keep aside. 

         Heat oil in a pan and sauté the onion till light brown. 

         Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder mixed with 2-3 tbsp. water. Mix well and sauté till the oil separates.

         Add the whisked yoghurt and keep stirring continuously for 2 minutes.

          Add the drained soya granules, salt, the green paste and green peas. Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

          Now add the chopped dill leaves, garam masala powder and 2 slit green chilies. Mix well and serve with any form of Indian bread, steamed rice or jeera rice.

              Heat oil in a pan & sauté the onion till light brown. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder mixed with 2-3 tbsp. water. Mix well & sauté till the oil separates.

      Add the whisked yoghurt & keep stirring continuously for 2 minutes.

                 Add the drained soya granules, salt, 

                  the green paste and green peas. 

Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

Now add the chopped dill leaves, garam masala powder & 2 slit green chilies. 

Mix well & serve with any form of Indian bread, steamed rice or jeera rice.

Green Mutton Keema (Hara Masala Mutton Keema)

 

                    Turn your usual Mutton Keema curry into an amazing dish by adding a paste of coriander-mint leaves. It will immediately take the dish into a next level with a green tinge. It turns out real yummy, with full of flavors and a blend of various spices. I also added some green peas. You may skip if you want.

                 In this recipe, I have used mutton keema. However, you can also go in for chicken keema as per your preference. This is a great party recipe and just perfect for a weekend lunch menu. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food. 

          This recipe is almost similar to the very popular Mumbai style Irani Keema Curry minus the dill leaves, which is mandatory in this dish. The original recipe, bought to India by the Persians, is served for breakfast with buttered pav in all Irani restaurants across the city. 

          The dill leaves along with coriander and mint imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with steamed rice, jeera rice, tandoori roti, naan, chapatti or any variety of Indian bread. 

• 150-200 gms. mutton keema / mince, washed well and drained
• 1/3 cup frozen green peas
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• pinch of turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 cup coriander leaves, roughly chopped
• 1/4 cup mint leaves
• 1 tbsp. chopped coriander leaves to garnish

          Make a paste of the coriander leaves and mint leaves along with 1/4 cup water. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder. Mix well and sauté for 2 minutes. 

          Then add the mutton keema and salt to taste. Cook on a low flame till the moisture has almost been absorbed.

          Add the peas and 1/2 cup water. Cover and simmer till the gravy turns thick. 

          Now time to add the coriander-mint paste. Mix well and continue to sauté on a medium to high flame till the oil separates.

          Garnish with chopped coriander leaves and enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

                Heat oil in a pan & sauté the onion till they turn translucent. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder. Mix well & sauté for 2 minutes. 

Then add the mutton keema & salt to taste. Cook on a low flame till all the moisture has almost been absorbed.

                     Add the peas 

                 and 1/2 cup water. Cover & simmer till the gravy turns thick. 

                 Now time to add the coriander-mint paste. 

Mix well & continue to sauté on a medium to high flame till the oil separates.

                   Garnish with chopped coriander leaves.

             Enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

Lemon Coriander Soup

 

          Lemon Coriander Soup is a simple and a healthy clear soup. It is a soul satisfying tangy soup with some coriander leaves and lime juice. For some lingering aroma, you can throw in few kaffir lime leaves or lemon grass into the soup. I prepared a basic lemon coriander soup. However, you can add many more veggies of your choice to give it a healthy touch. So it is a complete and a wholesome light meal in itself. Do check for a quick step by step pictorial recipe to prepare this comforting soup.

• 1 tbsp. ginger, finely chopped
• 1 tbsp. garlic, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp. coriander roots, finely chopped
• 1 tbsp. oil
• 2 cups water
• salt to taste
• 14 tsp. pepper powder
• 1 tbsp. corn flour 
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Make a slurry of the corn flour and 1/3 cup water. Keep aside.

         Heat oil in a pan. Add the ginger, garlic, green chilies and coriander roots. Sauté till they turn slightly brown in color. 

         Now add the water, salt and pepper powder. Simmer on a low flame for 4-5 minutes. 

          Add the slurry and keep stirring till the soup turns slightly thick. 

         Switch off the flame. Add the chopped coriander and lime juice. Give it a stir.

         Serve in individual bowls for a comforting and a satisfying meal experience. 

Heat oil in a pan. Add the ginger, garlic, green chilies & coriander roots. Sauté till they turn slightly brown in color. 

Now add the water, salt & pepper powder. Simmer on a low flame for 4-5 minutes. 

                      Add the slurry.

                      Keep stirring till the soup turns slightly thick. 

Switch off the flame. Add the chopped coriander & lime juice. Give it a stir.

     Serve in individual bowls for a comforting & a satisfying meal experience. 

Hariyali Chicken (Green Chicken Curry)

 

              This is an incredible Hariyali Chicken Curry (Green Chicken Curry) perfect for special occasions. This great party recipe has very simple ingredients easily available in your kitchen. You can keep the gravy thin or thicken it accordingly. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, lachcha paratha or chapatti for a sumptuous meal. Give it a try by following the step by step pictorial recipe to prepare this mouth-watering delicacy. 

           The main flavor in the gravy comes from the use of fresh coriander and mint leaves that gives this yummy chicken gravy the perfect green color. In fact, in this recipe, I have made use of some leftover green chutney and it turned out just amazing. So it has a balance of sweetness, tanginess and spiciness coming from the use of onion, yoghurt, lime juice and green chilies. 

             

Ingredients - 

• 500 gms. chicken on bones, curry cut, washed well & drained
• 1 tbsp. mustard oil
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 3 tbsp. oil
• 1 onion, sliced
• 3 green chilies
• handful of coriander leaves, chopped
• ginger julienne to garnish

To grind - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 2-3 green chilies
• 1 tsp. lime juice
• salt to taste

          For the green paste, grind all the above mentioned ingredients into a smooth paste. 

          Add this paste to the chicken along with roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi. Mix well. 

          Marinate the chicken with this green paste for 2-3 hours.

          Heat 3 tbsp. oil in a pan and sauté the onion till light brown. 

          Now add the marinated chicken and sauté till the oil separates. 

          Add 1 cup water, green chilies and coriander leaves. Mix well and simmer, covered, on a low flame for 10-15 minutes or till the chicken is tender.

          When done, switch off the flame. Garnish with ginger julienne and serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, paratha or chapatti for a sumptuous meal. 

  Add the green paste, roasted coriander powder, roasted cumin powder, 

  garam masala powder, 1 tbsp. mustard oil & kasuri methi to the chicken.

       Mix well. Marinate the chicken with this green paste for 2-3 hours.

               Heat 3 tbsp. oil in a pan & sauté the onion till light brown. 

                   Add the marinated chicken & sauté till the oil separates. 

                    Add 1 cup water, green chilies & coriander leaves. 

Mix well & simmer, covered, on a low flame for 10-15 minutes or till

 the chicken is tender.

Garnish with ginger julienne & serve with steamed rice, jeera rice, 

plain biryani, naan, tandoori roti, paratha or chapatti.