Greek Spanakorizo ( Spinach Rice )

Greek Inspired Spinach Rice ( Spanakorizo )

This Rice dish is inspired from Greek Spanakorizo or Spinach Rice . Its very light and lemony with hint of garlic and onion. sometimes feta cheese is also used but I did not add it.

Preparation Time - Soking Rice ( 30 min ) and other prep 7-8 min.
Cooking Time -  13 - 15 min.

Ingredients:-

1. Rice ( I used Basmati Rice ) 1 cup.
2. Spinach (  roughly 3 cups chopped )
3. Onion ( approx half of a big Onion ) chopped.
4. 2 Garlic cloves minced.
5. Half of a Lime  ( juice and zest )
6. Olive oil ( 2 teaspoon )
7. Cumin Powder ( 1 and half teaspoon )
8. Salt 1 teaspoon ( or as per your taste )
9. Water around 2 and half cups

Preparation :-

1. Chop all the veggies and mince the garlic.
2. Zest half Lime and extract the juice of half lime .
3. Soak the rice after washing it properly . after soaking for 30 mins drain the water and wash it again.
4. Chop the Spinach roughly after cleaning it properly and washing it.

Cooking:-

1. take an utensil ( I used non stick ) provided with a lid and add oil.Let the oil warm up and add the garlic.when garlic just begins to turn brown then add the onion and fry till translucent, pink and just wilting ( NOT BROWN ).

2. Next add the chopped spinach til it wilts and then add the drained rice. add the cumin powder and fry everything til the rice is fried ( you will notice a chit chit kind of sound ) and no water visible which indicates that the rice is properly fried.

3. Next add 2 cups water first and salt. Let it come to a boil then cover and low the flame to a simmer.

4. After 5 mins water will be dried up. open the lid fluff up the rice with a fork and add 1/2 cup of water and then simmer on very low for about 5 min covered.Again the water will nearly dry up.

5. Lastly add the Lime juice,black pepper and Lime zest and fluff up lightly.Cover it and leave on low for a minute or so then switch off the flame and let it rest  5 min before opening and serving.

NOTE - When water forms on the inside of the lid I generally tilt the lid so that the water again goes into the Rice.

Timing may vary depending on the kind and variety of Rice,so keep an eye.I find it easy to cook in this way so that I have control on my Rice from becoming mushy.

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Moroccan Chorba ( Vegetable Soup )

Moroccan Inspired Chorba ( Vegetable Soup )

I made it a quick ,light version Soup .I have done it with only vegetables you can add your choice of Non veg . It is a light soup with vermicelli ( you can add your choice of pasta ).

Preparation time - 10 min
Cooking Time - 25-30 min.

Ingredients :-

1.Celery ( 1/3rd cup ) chopped.
2.Carrot (1/3rd cup) chopped.
3.Onion ( 1/3 rd Cup ) chopped.
4.Tomato ( 1/2 cup ) chopped.
5. Cilantro ( few 5-6 twigs )
6. Parsley ( few 5-6 twigs)
7. Lime ( 1/4 th of a big one )
8. Olive oil ( 1-2 teaspoon )
9. Pinch of Saffron.
10 Ghee ( 1/2 teaspoon )
11.Salt ( as per your taste )  I added 1 teaspoon.
12. Water ( 3 cups )
13. Turmeric Powder (Less than  1/4th teaspoon )
14. Black pepper ( 1/4th teaspoon )
15. Vermicelli ( 2 tablespoon ) ( My vermicelli was Pre roasted ) or add any pasta.

Preparation:-

1. Chop all the vegetables.
2. Keep aside little cilantro and parsley as garnish.

Cooking :-

1. Take a deep bottom utensil ( I used Non stick ) with a lid.Add olive oil .let it warm and add the onion. when it wilts and turn translucent ( NOT BROWN ) add the rest of the veggies except the herbs and turmeric and cook.

2. Cook for 1-2 minute and then add the water and bring it to a boil.

3. Then reduce flame to simmer and cover.Check to see in between if the vegetables are done or not.

4. When the vegetables are cooked add the  greens ( Cilantro and parsley chopped ) ,black pepper,salt,saffron,vermicelli and cook covered, simmering it.

5. After about 5 min check to see if vermicelli are cooked. Add ghee stir and switch off the oven. The soup is ready. Garnish with cilantro and parsley and little lime juice ( as per your choice ).

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Pineapple Chutney with Raisins and dried Cranberry

Easy Pineapple Chutney ( No Oil Required )

Please visit my new you tube channel for more recipes

This is  my mother's recipe,only I added dried Cranberry but she makes without it. Its sweet and tangy .

Preparation Time- 5-6 mins
Cooking Time - 15-20 mins

Ingredients:-

1.Pineapple ( I used half of a medium sized Pineapple )
2. Very little Lime juice
3. Dried Cranberries ( about 1 tablespoon )
4. Raisins ( 1 tablespoon )
5. Sugar ( as needed depending on the tartness of the Pineapple) I used about 6-7 tablespoon.

Preparation:-

1. Grate the Pineapple.

Cooking:-

1. Simply take an utensil ( I used non stick ) a flat skillet will be better as more surface area will help water to evaporate faster.
2. Go on cooking until all the water evaporates and then add sugar ( as per your taste ) and the dried Cranberries and Raisins.
3. The sugar will caramelize and the chutney will have a beautiful golden colour.
4. Depending on the tartness of the Pineapple add lime juice ( I just added 2-3 drops) .
5. Let the chutney cool down and its ready to be served.


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Chicken with Angel Hair Pasta

Chicken with Angel Hair Pasta

Please check the link of my new you tube channel for more recipes

This Pasta recipe is tasty and has the tangy flavour from Balsamic vinegar ,cherry tomatoes and chicken flavoured.


Preparation Time- Pasta cooked as per package instruction and other preparation 7-8 mins.
Cooking Time - 10-15 mins.

Ingredients :-

1. Pasta ( quantity good for 2-3 people )
2. Balsamic Vinegar ( 1 teaspoon for chicken marination + 2 teaspoon )
3. Mixed Italian seasoning.
4. Black Pepper
5. Garlic
6. Spring Onion ( about 3 )
7. Olive Oil ( 2-3 tablespoon )
8. Cherry Tomatoes ( 7-8 )
9. Sharp cheddar cheese ( 1/3 rd cup )
10. Chicken marinated with a teaspoon of balsamic vinegar,sprinkle of salt and pepper.( Chicken boneless about 200 grams )
11. Red pepper flakes.
12. Reserve about 1/2 cup pasta water.
13. Salt for boiling pasta and making pasta .(as per your taste.)

Preparation:-

1. Prepare pasta as per package instruction and keep aside.
2. Mince the garlic.
3. Chop the green spring onion and separate the white and green parts.
4. Either half or quarter the tomatoes.


Cooking:-

1. Take an utensil ( I used non stick ).
2. Add olive oil and when it warms up add the garlic an let it infuse its flavour.
3. When the garlic just begins to turn brown add the white parts of spring onion along with the marinated chicken and cook til the chicken is white colour and cooked through.
4. Next add the tomatoes and some green parts of spring onion and add the boiled pasta.
5. Mix everything together and add 2 teaspoon of balsamic vinegar,sprinkle black pepper and red chilly flakes and mixed Italian seasoning as per your taste.
6. Add salt ( I added 1 teaspoon ).
7. Add little pasta water if its very dry ( DO NOT add the whole half cup pasta water or else it will become watery )
8. Add the shard cheddar cheese and mix up everything properly.
9. Serve the pasta hot with garnish of green spring onion.I served it with roasted chicken drumstick.


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Kewra Rice with Cranberry and Raisins

Kewra Rice With Cranberry and Raisins

Its a sweet fragrant Rice with red Cranberries and Raisins

Preparation Time - Soaking Rice 30 mins and other preparation 5 min
Cooking Time - 15- 20 mins

Ingredients:-

1. 1 cup Rice ( preferably Basmati ).
2. 2 teaspoon Oil ( I used sunflower oil )
3. Whole Spices ( 1/4 teaspoon Shah Jeera,1/4 teaspoon whole black peppercorns,2 Green Cardamoms ).
4. 1 teaspoon Sugar.
5. 1/4 teaspoon salt or to taste.
6. 1- 1/2 teaspoon of Ghee or clarified butter.
7. 1/2 teaspoon Kewra water (  Do not add too much  or else it will be very intense ).
8. Water as needed.
9. Dried Cranberries and Raisins ( approximately 1 tablespoon each )

Preparation :-

1. Wash and soak the Rice as told under Ingredients and then drain off the water.

Cooking :-

1. Take an utensil ( I used non Stick ) and add oil ,let it warm up and then add then whole spices.
2. Add the Rice and fry ,also add the dried Cranberries and Raisins.
3. Fry the rice on a medium flame until u hear a "chit chit " sound and then add 2 cups water ( or as needed by your rice ).
4. Then add Sugar and Salt ( as per your taste ).
5. Bring it to a boil and then simmer on low with covered lid for 8-10 minutes.
6. Next open the lid add 1- 1/2 teaspoon of Ghee and fluff up the Rice with a fork and the Kewra water and if needed 3-4 tablespoon of water .
7. then again close the lid  on low medium cook for 2-3 minutes and switch off the flame. Let it stand for 3-4 mins and serve hot.


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Pressure Cooker Chicken Curry

Pressure Cooker Chicken Curry

   


This dish is  aromatic and spicy goes well with hot steamin gRice.can also be served with Roti or Paratha.

Preparation Time - Chicken Marination 30 minute and other preparation 15 minute
Cooking Time - 40 minute.


Ingredients for Chicken marination:-

1. Chicken  about 700 gram
2. Dry spices/masala ( 1/4 teaspoon cayenne or red chilly powder+1/4 teaspoon paprika or kashmiri chilly powder +1 and 1/2 teaspoon Coriander powder +1/4 teaspoon turmeric powder
3. 1/2 teaspoon salt or to taste.
4. 1 tablespoon mustard oil ( or any other vegetable oil ).
5. 1 and 1/2 tablespoon curd.
6. 2 tablespoon chopped Onion.
7. 1 teaspoon chopped Ginger.
8. 1 teaspoon chopped Garlic.

Ingredients for Curry:-

1. 1 big Onion Chopped ( keep aside 1 tablespoon of minced onion to add alter on in the curry )
2. Half Tomato Chopped
3. Little more than 1 teaspoon chopped garlic
4. 1 teaspoon chopped ginger
5. Chopped Cilantro ( 5-6 twigs
6. Indian chilly 2-3 or as per your taste ( whole or slit)
7. 4 medium size Potatoes halved.
8. Garam Masala ( 4 green cardamom + 3-4 cloves + javetri very little + black Cardamom leas than half vary little javetri or mace and 1/2 inch cinnamon ) grind them together.
9. Whole spices/ masala ( 1 bay leaf+1/4 teaspoon black peppercorns )
10. Oil 2 tablespoon
11. Water as required for curry,preferably warm water( I added around 2 cups ).
12. Salt - 1 and half teaspoon or to taste.
13. Sugar 1/2 teaspoon.
14. Ready made Indian Chicken Masala 1/4 teaspoon (optional )
15. 4-5 cherry Tomatoes (optional )

Preparation:-

1. Chop all the ingredients ( Onion,Potato,Garlic,Ginger ,Chillies and Cilantro).
2. Marinate the chicken with the ingredients mentioned under chicken marination and leave it for half an hour.
3. Grind the garam masala.

Cooking:-

1. Take a pressure cooker and add oil. let it warm and add the bay leaf and black peppercorns followed by the garlic.
2. When the garlic turns light brown add the Onion and brown it ( DO NOT burn it ).
3. Then add the ginger and fry for a minute followed by the marinated chicken.Cook for 5-6 minutes and then add the potatoes and chopped Tomatoes.
4. At this stage add the ready made chicken masala (optional ) and go on cooking until the spices are done and oil seeps out.Add the Salt ( as per your taste ) and sugar and mix.
5. Add preferably warm water and let it come to a boil.Also add the cherry tomatoes(optional),1 tablespoon of  minced Onion and the garam masala.
6. Cook for 1 whistle and keep aside and let the pressure come down on its own.Add chopped tomato to the curry and serve hot.

NOTE - Pressure cook timing may vary as per your pressure cooker.


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