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. 

Green Mutton Curry (Hariyali Mutton)

 

           This is an incredible Green Mutton 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 mutton 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 - 

• 600 gms. mutton 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, chopped
• 3 green chilies
• handful of coriander leaves, chopped

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 mutton. 

          To it add roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi. Mix well. 

          Marinate the mutton with this green paste overnight. 

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

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

          Add 1 cup water, green chilies and coriander leaves. Mix well and pressure cook for 1 whistle on a high flame. Then simmer on a low flame for 15-20 minutes or till the mutton is tender.

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

                 For the green paste, grind all the above mentioned ingredients 

                 into a smooth paste. Add this paste to the mutton. 

                   To it add roasted coriander powder, roasted cumin powder, 

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

                  Mix well & marinate the mutton with this green paste overnight. 

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

                    Now add the marinated mutton & sauté till the oil separates. 

                       Add 1 cup water, green chilies and coriander leaves. 

                  Mix well & pressure cook for 1 whistle on a high flame. Simmer

              on a low flame for 15-20 minutes or till the mutton is tender.

                         Green mutton curry is now ready to enjoy.

                    Serve with steamed rice, jeera rice, plain biryani, naan, tandoori 

                 roti, paratha or chapatti for a sumptuous meal. 

Grilled Chicken Steak

          Grilled Chicken is an all time favourite with one and all and is perfect as an appetizer with any chutney or as a light and healthy meal, accompanied with some salad. So this is a simple and an easy grilled chicken recipe, marinated in some leftover green chutney, a bit of kasundi and few other ingredients. It is a complete wholesome meal which you can enjoy with family and friends.

           This homemade, tempting and delicious grilled chicken is not only easy to make but it is completely hassle free. This is a healthy variation to any fried chicken and is a one dish meal in itself for any weight watchers too. They are a perfect treat for any in-house party too and is a great accompaniment with cocktails and mocktails.

• 2 chicken breast
• 1/2 cup green chutney
• 1 tsp. lime juice
• 1 tbsp. kasundi (bottled mustard sauce)
• 1 tsp. ginger-garlic paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 1 tbsp. oil

           Marinate the chicken breast with all the above mentioned ingredients for a minimum of 2-3 hours or preferably overnight. 

          Line a baking tray with aluminium foil and arrange the marinated chicken over it. Grill for 30-35 minutes or till done on both sides. 

          Halfway through turn the steak and baste with the leftover marinade. Serve these grilled delicacies with some salad as accompaniment for a healthy and wholesome meal.

Stuffed Pomfret Fry

          This is a very popular Maharashtrian / Goan style fish fry where marinated Pomfret fish is stuffed with some coconut-coriander chutney, coated with semolina and shallow fried to perfection. It tastes real yummy and you can enjoy it as an appetizer with green chutney or as a healthy meal with sautéed veggies, salad or soup. So check out the step by step pictorial recipe to prepare it. 

Ingredients - 

• 2 whole Pomfret fish, cleaned & washed
• 3-4 tbsp. oil 
• 1/2 cup semolina
• 2 tbsp. gram flour
• pinch of salt 

Marination - 

• salt to taste 
• 1 tsp. lime juice
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder

Stuffing - 

• 2 tbsp. fresh grated coconut 
• 1 green chili
• 1/2 tsp. tamarind paste
• 2 garlic cloves
• 1/2" ginger
• 1 cup coriander leaves
• 2-3 tbsp. mint leaves
• 1 tsp. roasted cumin powder
• 4-5 soaked almonds (opt)
• salt to taste

          Make few slits on the fish from both sides and also make a hollow on one side for the stuffing. Marinate with all the ingredients mentioned under it for 15 minutes. 

          Grind all the ingredients mentioned under stuffing into a smooth paste. Stuff the fish with this chutney.

          In a plate combine the semolina, gram flour and salt to taste. Coat the fish with it from both sides. 

          Heat oil in a pan. Shallow fry on both sides on a medium flame till golden in colour. Drain on a kitchen towel. 

          Serve them hot with any chutney as an appetizer or with boiled & sautéed veggies, salad or soup for a wholesome meal. 

                        Marinate fish with all ingredients mentioned under it for 15 minutes. 

                        Stuff the fish with the prepared green chutney.

                        Coat fish with semolina-gram flour mix from both sides. 

                        Heat oil & shallow fry on a med. flame till golden in colour. 

                       Drain on a kitchen towel.

                 Serve them hot with any chutney as an appetizer or with boiled & sautéed 
                 veggies, salad or soup for a wholesome meal. 

Bread Pinwheel Sandwich

          This kid friendly recipe is just irresistible for young and old alike. A very easy and a yummy preparation, it is ideal for a kids party / breakfast, any kitty party, tea time snacks or for a kid's lunch box meal. They can be served cold, baked or pan fried. This is the latter version. Enjoy just as it is or with some chutney, mayo or ketchup. Choice is yours. So check out the step by step pictorial recipe to prepare it. 

          You can prepare these bread pinwheel sandwiches in many ways. You can mix and match with any filling of your choice and dish out this amazing sandwich. Any veggies not liked by your kiddo can be camouflaged and made into these appealing sandwiches. 

          For the veg. version, paneer, cheese, mashed potato, sliced / shredded mixed veggies, etc. can be used and for the non-veg. version, salami, cold cuts, omelette, sliced sausages, etc. works just as fine to make these healthy snacks. 

• 6 bread slices (I used brown bread)
• 2 tsp. butter
• 2 tsp. green chutney
• 2 tsp. ketchup
• 4 tbsp. grated cheese
• 2 pinches of pepper
• 1 tbsp. crushed peanuts
• 1 tsp. chopped pistachios
• 1 tsp. coriander leaves
• 2 pinches of oregano
• 1-2 tbsp. butter / olive oil to pan fry

        

           Cut all the edges from the bread slices (use up these later for making breadcrumbs or upma).

          Roll them as thin as possible with a chapatti roller so that it can be rolled easily without breaking. 

          Apply butter, green chutney and ketchup over the bread slices. Take a ketchup slice and place the butter slice over it. 

          Spread half of the cheese, followed by the crushed peanuts, pepper powder, oregano, chopped pistachios and coriander leaves. 

          Now place the chutney slice over it and gently roll it tightly to make a pinwheel. Wrap around a foil / cling wrap and refrigerate for some time.

          Cut the rolls into 1" pieces and keep them aside. Heat some butter / olive oil in a tawa / pan and pan fry the cut pinwheels for 1-2 minutes on both sides.  

          Drain on a kitchen towel and serve them just as it is or with green chutney, sauce or mayo.

                       Cut all the edges from the bread slices.

                       Roll them as thin as possible with a chapati roller. 

                       Apply butter, green chutney & ketchup over the bread slices. 

                       Take a ketchup slice and place the butter slice over it. 

                      Spread half of the cheese, followed by crushed peanuts, pepper powder, 
                      oregano, chopped pistachios and coriander leaves. 

                       Now place the chutney slice over it. 

                       Gently roll it tightly to make a pinwheel. 

                        Wrap around a foil / cling wrap & refrigerate for some time.

                        Cut the rolls into 1" pieces and keep them aside.

                    Heat some butter/olive oil & pan fry cut pinwheels for a min. on both sides. 

                        Drain on a kitchen towel.

                        Serve them just as it is or with green chutney, sauce or mayo.