Family Friendly Recipes

Family Friendly Recipes.

Butter Chicken

Ingredients for Marinade:

  • 500 grams chicken (boneless)
  • 1/2 cup yogurt
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • Salt to taste

Ingredients for Gravy:

  • 2 onions (chopped)
  • 2 tomatoes (chopped)
  • 2 tablespoons butter
  • 1/2 cup cream
  • 1 teaspoon garam masala
  • 1 teaspoon fenugreek leaves
  • 1 teaspoon cumin seeds
  • Salt to taste

Instructions:

  1. Marinate the chicken with yogurt, turmeric, chili powder, ginger-garlic paste, and salt for at least 1 hour.
  2. Heat butter in a pan, fry the marinated chicken until golden, and set aside.
  3. In the same pan, sauté onions and tomatoes until soft.
  4. Add cream, garam masala, fenugreek leaves, and salt. Simmer for 10 minutes.
  5. Add the chicken back to the gravy and cook for another 10 minutes. Serve with naan or rice.

Dal Tadka

A classic lentil dish that’s easy to make and packed with flavor.

Ingredients:

  • 1 cup toor dal (pigeon peas)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 2 dried red chilies
  • 2 cloves garlic, chopped
  • 1/2 teaspoon garam masala
  • 2 tablespoons ghee or oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. Cook Dal: Pressure cook toor dal with turmeric and 3 cups of water until soft. Mash and set aside.
  2. Prepare Tadka: In a pan, heat ghee and add cumin seeds, dried red chilies, and garlic. Sauté until garlic is golden.
  3. Add Onion and Tomato: Add onions and tomatoes, and cook until soft. Add garam masala and salt.
  4. Mix Dal: Pour the tadka over the cooked dal and stir. Simmer for 5 minutes.
  5. Garnish: Garnish with cilantro and serve with rice or roti.

Dosa with coconut chutney

Ingredients for Dosa Batter:

  • 1 cup rice
  • 1/2 cup urad dal
  • Salt to taste
  • Water for soaking and grinding

Instructions:

  1. Soak rice and urad dal separately for 4-6 hours.
  2. Grind both together with some water to form a smooth batter.
  3. Let the batter ferment overnight.
  4. Heat a tawa, pour a ladleful of batter, and spread it in a circular motion.
  5. Drizzle oil around the edges and cook until crispy.

Ingredients for Coconut Chutney:

  • 1/2 cup grated coconut
  • 2 green chilies
  • 1 tablespoon roasted chana dal
  • Salt to taste
  • 1 teaspoon mustard seeds
  • 1 dried red chili
  • Curry leaves

Instructions:

  1. Grind coconut, green chilies, roasted chana dal, and salt into a smooth paste.
  2. Temper with mustard seeds, dried red chili, and curry leaves in oil. Pour over the chutney and serve with dosa.

Rajma

A hearty and protein-packed dish perfect for a family meal.

Ingredients:

  • 1 cup rajma (kidney beans), soaked overnight
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • Salt to taste
  • Fresh coriander for garnish

Instructions:

  1. Cook rajma in a pressure cooker until soft.
  2. Heat oil, add cumin seeds, and sauté onions until golden brown.
  3. Add ginger-garlic paste and fry for 2 minutes.
  4. Add tomato puree, garam masala, and coriander powder. Cook for 5 minutes.
  5. Add the cooked rajma and simmer for 15 minutes.
  6. Garnish with coriander and serve with rice.

Bhindi Masala

A dry curry made with sautéed okra and spices.

Ingredients:

  • 250g bhindi (okra), chopped
  • 1 onion, finely sliced
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste

Instructions:

  1. Heat oil in a pan, add cumin seeds and onions. Sauté until golden brown.
  2. Add tomatoes, coriander powder, garam masala, and salt. Cook for 5 minutes.
  3. Add chopped bhindi and stir well.
  4. Cook on low heat for 15 minutes until bhindi is tender.
  5. Serve with chapati or paratha.

Dahi Bhindi

Ingredients:

  • 250g bhindi (okra)
  • 1 onion (chopped)
  • 1 cup yogurt
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons oil

Instructions:

  1. Wash and cut bhindi into small pieces. Fry them in oil until crisp.
  2. In another pan, heat oil, add cumin seeds, then sauté onions until golden.
  3. Add turmeric, coriander powder, and salt. Add fried bhindi and cook for 5 minutes.
  4. Whisk the yogurt and add it to the bhindi. Simmer for 5 minutes.
  5. Serve with roti or rice.

Masala Oats

Ingredients:

  • 1 cup rolled oats
  • 1 onion (chopped)
  • 1 tomato (chopped)
  • 1 carrot (grated)
  • 1/2 cup peas
  • 2 green chilies (chopped)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 cups water
  • 2 tablespoons oil

Instructions:

  1. Heat oil in a pan, add cumin seeds, and let them crackle.
  2. Add chopped onions and green chilies. Sauté until onions are translucent.
  3. Add tomatoes, grated carrot, turmeric, and salt. Cook for 5 minutes.
  4. Add oats and water. Cook until oats are soft (about 5 minutes). Serve hot.

Dum Aloo

Ingredients:

  • 6-8 small potatoes (boiled and peeled)
  • 1 onion (pureed)
  • 2 tomatoes (pureed)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • Salt to taste
  • 3 tablespoons oil

Instructions:

  1. Heat oil in a pan, add cumin seeds, and sauté for a minute.
  2. Add onion puree and ginger-garlic paste. Cook until golden brown.
  3. Add tomato puree, red chili powder, and salt. Cook until oil separates.
  4. Add boiled potatoes, garam masala, and a little water. Cover and cook for 10 minutes. Serve with paratha or rice.

Pav Bhaji

Ingredients:

  • 2 cups mixed vegetables (potatoes, peas, carrots, etc.)
  • 1 onion (chopped)
  • 2 tomatoes (chopped)
  • 2-3 green chilies (chopped)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon pav bhaji masala
  • Salt to taste
  • 2 tablespoons butter
  • Pav (bread rolls)

Instructions:

  1. Boil and mash the mixed vegetables.
  2. Heat butter in a pan, add chopped onions and sauté until golden.
  3. Add ginger-garlic paste, green chilies, and tomatoes. Cook until tomatoes soften.
  4. Add mashed vegetables, pav bhaji masala, and salt. Mix well and cook for 5 minutes.
  5. Serve hot with buttered pav and chopped onions.

Egg Curry

Ingredients:

  • 4 hard-boiled eggs
  • 1 onion (chopped)
  • 2 tomatoes (pureed)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 3 tablespoons oil

Instructions:

  1. Heat oil in a pan, add cumin seeds, and sauté until they crackle.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and cook for 2 minutes.
  4. Add tomato puree, turmeric, and salt. Cook until oil separates.
  5. Cut hard-boiled eggs in half and gently add to the curry. Sprinkle garam masala and cook for 5 minutes. Serve with rice or roti.