Kadhai Murg

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds.

4 servings

Active Time: 35 mins

Total Time: 35 minutes

INGREDIENTS

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 2 large carrots, cut into 1/4-inch-thick slices
• 1 large green bell pepper, cut into 1-inch cubes
• 1 small red onion, cut into 1/2-inch cubes
• 4 large cloves garlic, thinly sliced
• 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
• 1 tablespoon lime juice
• 1/2 cup firmly packed fresh mint leaves, finely chopped

PREPARATION

• Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
• Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chilies. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
• Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

tandoori recipe

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Malai Kofta

Hello Everybody,

Wish you all a very Happy and Prosperous and Blasting New Year. Here you go with the first recipe dat i made at home...

Ingredients:

Gravy:

• 125 gms. cream
• 75 gms. khoya or paneer
• 150 ml. milk
• 50 gms. cashewnuts
• 3 tsp. white pepper powder.
• 2 1/2 tsp. sugar
• 2 tsp. grated ginger
• 1/4 tsp. nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tsp. garlic crushed
• 1" cinnamon
• 6 cloves
• 6 cardamoms
• salt to taste
• 3 tbsp. ghee

Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 5 medium potatoes
• 20 gms. cashewnuts
• 20 gms. raisins
• 4-5 green chillies chopped fine
• 1/2 tsp. ginger grated
• 1 tsp. coriander chopped
• 1/2 tsp. cumin seeds
• salt to taste

Garnish:

• 1 tbsp. grated cheese or paneer
• 1 tbsp. chopped coriander

Preparation:

Koftas:

1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava (Optional: You can deep fry the koftas also.)
7. To serve place warm koftas in a casserole.
8. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
9. Garnish with grated cheese and chopped coriander.

vegeterian recipe

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