Usha's favorite springtime recipes

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Usha's favorite springtime recipes

We are living in strange times and many of us are in lockdown for weeks, if not months. Usha has been cooking up a storm in the kitchen for the family and for our faithful instagram community. On popular demand, we are bringing you some of her favorite recipes of delicious Indian dishes that are easy to make.

Enjoy yourself and spoil your family!

indian dishes by Usha bora

© Géraldine Martens

Chicken curry with yogurt


- Chicken: 1kg - 250 ml of beaten yogurt

- 1 large onion or 2 small onions (finely chopped)

- 1 tsp garlic and ginger batter

- 1 or 2 green peppers - Garam Masala assortment (1 cinnamon, 1 bay leaf, 3cloves…)

- ½ tsp cumin seeds

- ¼ tsp turmeric powder

- 1 tsp chili powder (or more depending on taste)

- 1 tsp pepper powder

- 1 tsp Garam Masala powder

- Salt according to taste

- ¼ cilantro in finely chopped bouquet

- Curry leaves for garnish

- 2 tsp of oil

1. Marinate the chicken with yogurt and all dry masala powder (red chili powder, garam masala,turmeric powder and pepper powder).

2. Heat the oil in a saucepan and fry the whole garam masala and cumin seeds. Add the onions and green peppers.

3. Cook until they become beautiful and golden brown. Add garlic with ginger and fry for 1 minute.

4. Add marinated chicken and boil. Add water for a thicker sauce.

5. Cover and cook for 10 to 15 minutes, stirring occasionally.

6. Mix finely chopped cilantro leaves and turn off. Serve!

table mat jamini

Iris table runner / © Blog de châtaigne

Chicken biryani

Ingredients to marinate the chicken

- 500 g chicken breasts, cut into small pieces

- 2 cloves garlic, chopped

- 1 teaspoon ginger, chopped

- 7 g ground coriander

- 7 g ground cumin

- 1 g chili powder

- 8 g ground turmeric

- 8 green cardamom pods

- 6 pieces cloves

- 2 pieces bay leaves

-1 teaspoon ground cinnamon

- 140 g yogurt

- 1 teaspoon 5g of salt

- 2 teaspoons lime juice

- 1 green chili

- 1 small bunch of coriander leaf

- 1 small bunch of mint leaf Ingredients to cook rice

- 250 g basmati rice

- 2 liters boiling water

- 20 g salt Others

- 1 tsp saffron, optional Soaked in 2 tsp very hot water or milk

- 20 ml ghee

- 25 g cashew nuts, roasted Garnish

- fried onions, coriander, and mint leaves Marinate the chicken

1. Cut the chicken into large chunks.

2. Cut the onion into thin slices. Deep fried in oil over low to medium heat until the onion is caramelized and turn golden brown.

3. Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for marination.

4. Keep the marinated chicken in the refrigerator overnight.

Cook the rice

1. Soak the basmati rice in water for 45 minutes. Drain the rice.

2. Bring the water to a boil. Add some salt.

3. Add the basmati rice.

4. Cook over medium to high heat for 7 minutes.

5. Drain the rice.


1. Place the marinated chicken in a heavy bottom pot.

2. Spread half of the rice on it.

3. Spread half of the remaining fried onions, coriander and mint leafs on the rice.

4. Layer the remaining rice on the fried onion, coriander, and mint leaves + saffron.

5. Add some ghee.

6. Close the lid.

7. Cook aver low heat for 20 minutes.

8. Garnish with more coriander, mint leaves, fried onions and cashew nuts.

chiken biryani

© Elle

Palak Raita (Spinach Raita)


- 500 g Fresh milk curd / Yogurt

- 1 tbsp Oil

- 1/2 tsp Cumin seeds

- 2 cups Spinach / Palak Chopped

- 1 tsp Green chilli Finely chopped

- 1/2 tsp Roasted cumin powder

- 1/2 tsp Black salt

- Salt To taste

For Tempering

- 1 tbsp Vegetable Oil

- 1/2 tsp Cumin Seeds

- 1/2 tsp Mustard Seeds

- 2-3 Dry Red Chillies

- 10-15 Curry Leaves

1. Whisk fresh milk curd until smooth and keep aside.

2. Heat oil in a pan.

3. Once the oil is hot, add cumin seeds and let them crackle for a few seconds.

4. Add spinach and green chilli and cover and cook for 5-6 minutes until spinach is softened.

5. Remove the pan from heat and let the spinach cool.

6. Add cooked spinach, cumin powder, black salt and salt in the whisked curdand mix well.

For Tempering

1. Heat oil in a pan.

2. Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies andcurry leaves and let them crackle for a few seconds.

3. Put the tempering over the raita. Serve the raita chilled with any Indian style meal.

palak raita

© Pinterest

Sauteed Green Beans with Coconut


- 1 lb green beans

- thinly chopped

- 4 tbsp shredded coconut

- unsweetened

- 1 large green chili

- thinly chopped

- 1 tsp cumin

- 1 tsp garam masala

- Salt

- as per taste

- 3 tbsp canola oil

1. In a nonstick pan, heat canola oil for 1/2 minute and the add cumin.

2. Stir it for another 1/2 minute as it splatters and roast a little in oil (leaving a sweet aroma).

3. Now, add chopped green beans and sauté lightly.

4. Reduce the heat to medium, cover the pan and let the beans cook for 5 minutes (sauté every 2 minutes).

5. After 5 minutes, remove the cover, add green chili, salt, garam masala, coconut and sauté everything evenly.

6. Cook uncovered on medium heat for another 2 minutes.

7. Turn off the heat and transfer to a serving dish.

8. Sprinkle some more coconut on top and serve hot.

tablecloth jamini

© Jennifer Causey / Reema tablecloth

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