Palak                        : 1 bunch

Chicken                    : 1/2 kg

Onion                       : 1 big

Tomato                     : 1

Chilli pdr                  : 1tbsp

Coriander pdr           : 1tbsp

Turmeric pdr            : 1/2 tsp

Ginger garlic paste   : 1 tsp

Salt to taste

Garam masala          : 1 tsp

Kasoori methi          : 1 tsp

Oil                            : 2 tbsp

Cream                      : 2 tbsp

Method:

Blanch palak leaves and grind it into a paste and keep aside.

Cut chicken into medium size pieces and wash it well.  Marinate the chicken with salt, 1/2 tsp chilli pdr, 1 tsp ginger garlic paste and turmeric pdr, keep aside.

Heat oil in a kadai, add chopped onion and saute it till it becomes light brown colour. Then add ginger garlic paste and saute till the raw smell goes. Then add the chilli pdr, coriander pdr and turmeric pdr mix well and add the chopped tomato to this and saute till it becomes mushy.

Now add the chicken pieces and saute it well, add salt, kasoori methi and 1/4 cup of water and close with lid  and cook till the chicken pieces become tender.

Now add the spinach paste and boil it for 2 or 3 minutes in medium heat. Sprinkle garam masala over it.  Finally add the cream on top and remove from heat.

 Serve it hot with chappathi or parotta!

Cooked rice                   : 1 cup

Grated coconut              : 1/4 cup

Green chillies                : 2nos

Mustard seeds               : 1tsp

Urad dal                        : 1 tsp

Curry leaves                 : 1sprig

Salt to taste

Oil                                : 1 tbsp

Fried cashews              : 5nos(optional)

Method:

Heat oil in a non stick pan and add mustard seeds and urad dal.  When it splutters  add chopped green chillies and saute for a few seconds and add curry leaves.  Then add the grated coconut and saute for a few seconds and add cooked rice and salt, mix well.

 Remove from fire and garnish with fried cashews. Serve hot with pappad or chips and pickle.

Cauliflower                 : 1/2

Capsicum                    : 1/2

Onion                          :1small

Garlic                          : 2cloves

Ginger                         :1/2"pc

Cornflour                    : 1tsp

Egg white  of 1 egg (optional)

Tomato sauce             : 1 tbsp

Green chilli                : 1

Dark soya sauce         : 1tbsp

Sugar                          : a pinch

Salt a pinch

Vegetable oil for frying

Spring onion for garnishing

Method: 

Chop garlic and ginger finely.

Cut onion and capsicum into small pcs.

Put cauliflower in hot water for 5 mins. drain and divide  it into small florets.

Take a bowl add  soya sauce, 1 tablespoon of finely chopped ginger and garlic, cornflour and egg white and salt together and add the cauliflower pcs and marinate for 10 mins.

Heat oil in kadai and deep fry the marinated cauliflower.

Drain it and keep it in papaer towel.

Remove the excess oil and and in the same kadai add the remaining chopped ginger garlic , chopped green chill and saute a while and add the chopped onion and capsicum and saute for 3 mins. Then add a tbsp of soya sauce and  tomato sauce  and mix well. 

Finally add the fried cauliflower and sprinkle sugar, mix well. I didnt add salt to this as the sauces contain salt...so check the salt and add if necessary.

Garnish with chopped spring onions . Serve it hot!