In most Indian households, there are just a few dishes that are prepared every other day for dinner as most people prefer to eat light before going to bed. But there are times when you hate to cook or even eat the same boring meal, thus, we’d like you to improvise your normal dinner with a little twist ! To help you guide, we bring you 5 delicious recipes with amazing flavours to amp up your boring Indian dinner!
1. Lemon Chicken
- Olive oil – 1 tbsp. Boneless, skinless chicken – 1 kg Yellow onion – ½ Garlic – 3 cloves Lemon – 1 Chicken stock – 1 ½ cups Chopped spinach – 1 cup
- Heat the oven to 400-degree F. Take a deep skillet and heat olive oil over medium heat. Season both the sides of chicken with salt and pepper. Place the chicken in the heated pan, sear for 5 minutes on each side, until golden brown. Remove the chicken from and transfer into a plate. Set it aside. In the same pan, add onion and garlic. Sauté for about 3-4 minutes. Juice the lemon and add to the onion mixture. Stir well to combine. Add the chicken stock and spinach to the onion mixture, stir well to combine. Simmer the heat and add chicken pack to the pan. Spoon some broth over the chicken to keep it moist. Place the pan in oven and 15-20 minutes until it is thoroughly cooked. Serve immediately.
- Mutton mince- ½ kg Green papaya paste – 4 tsp Minced garlic – 1 tsp Ginger – 1 tsp Garam masala – ½ tsp Javitri powder – a pinch Kashmiri mirch – a pinch Roasted chana powder – 2 tsp Saffron mixed in warm milk – 2 tbsp. Ghee – 1 tbsp. 2 tsp fried onion paste Salt to taste Rose water – 1 tsp Kebab sugar powdered – 1/3 tsp Green cardamom – 1/3 tsp Olive oil for frying the kebabs – 1 tbsp.
- Mix a teaspoon of minced garlic and ginger very well, for about 25-30 minutes. Then add garam masala. In another bowl, mix all the ingredients properly. Put 3 pieces of coal on the gas, add 3 pieces of ghee, cloves and cardamom. Then place this in a small bowl and place it between the galouti masala. Cover your kebabs with aluminium. Remove from heat after 2 hours. Add olive oil in frying pan and fry the kebabs.
3. Kali Mirch Paneer
- Oil – 1 tsp Cloves – 4 Green cardamoms – 4 Cinnamon – 1-inch piece Onion (fried till brown and blended with little water to make paste) – 1 Curd – 3 Tbsp Coriander powder – 1 tsp Pepper powder – 1 tsp Cumin powder – 3/4 tsp Salt – 1 tsp Cream – 2 Tbsp Paprika – 1/4 tsp Turmeric – 1/4 tsp Garam masala – 1/4 tsp Paneer – 250g Coriander – to garnish Fresh mint leaves – to garnish Paste of 1 tsp ginger and 1 tsp garlic with 4 green chillies
- Take a pan and heat oil in it. Add cloves, cardamoms, and cinnamon till aromatic. Then add onion paste and cook the ingredients well. Then add ginger-garlic paste. Saute the mixture well.Then ad curd to the mixture. Then add rest of the seasonings and cook well. Add cottage cheese and cream with ½ cup water. Cover the pan with foil and then cover with lid. Cook on simmer for 15 minutes. Serve after garnishing with coriander and mint leaves.
4. Makhana Curry
- Cashew nuts – ½ cup + 1 tbsp. Mushroom (sliced) – 1 cup Makhanas – 1 ½ cup Ghee – 4 tbsp. Cinnamon – 1 small stick Cardamoms – 3 Cloves – 2 Bay leaves – 2 Chilli powder – 2 tsp. Tomatoes (roughly chopped) – 2 cups Onions (roughly chopped) – 1 cup
- Take a deep on-stick pan and combine tomatoes, onions, 1 tbsp. cashews and 1 ½ cups of water. Mix the ingredients well and cook for 10 minutes on medium flame. Stir occasionally. Let the mixture cool, blend in a mixer until smooth. Keep it aside. Take a broad non-stick pan, add ghee and makhanas. Sauté on medium heat for 3-4 minutes. Transfer them on a plate and keep it aside. Then use the same pan to sauté 1 tsp ghee and cashew nuts for 1-2 minutes on medium flame. Keep it also aside. Take a broad non-stick pan again and add the remaining ghee, cardamom, cinnamon, cloves and bay leaves. Sauté for a few seconds on medium heat. To the already prepared tomato and onion gravy, add chilli powder and cook for 7-8 minutes on medium flame, stirring occasionally. Add makhanas, cashews, mushrooms, a cup of salt and mix well to combine. Cook on medium flame for another 7-8 minutes, stirring occasionally. Remove from heat and serve hot.
5. Keema Biryani
- Rice – 500 g Almonds – 1 cup Raisins – 5-6 Yogurt – 1 cup Desi ghee – 2 Tbsp Sliced onions – 1 cup Garlic paste – 1 Tbsp Ginger paste – 1/2 tsp Coriander powder – 2 tsp Red chilli powder – 1 tsp Lamb keema – 1/2 kg Milk – 1 glass Butter – 50 g Rose water – 1 Tbsp Mint leaves – 5-6 Finely sliced ginger – 1 piece Garam masala – 1 tsp
- Wash and soak the rice in water for some time. Take a pan, heat ghee and add sliced onions. Cook on simmer. Take a bowl, add yogurt, garlic-ginger paste, chilli powder, coriander and cardamom powder. Whisk all ingredients well and add to onions. Then add keema and saute. Also add salt and garam masala and cook for 10 minutes. Add water and let it cook on medium-low heat. Transfer the keema to another pan, add milk, butter, peeled and cut almonds and chopped raisins. Boil rice on the other side, add rose water and salt. Stir well. Mix your rice with keema, cover and let cook until prepared. Remove from heat and serve the biryani hot.