METHI MURG

Ingredients
1/2 kg chicken breast cut into 1/2 inch cubes
1 tsp cumin seeds
1 onion finely chopped
4 cloves garlic crushed
1/2 tsp coriander powder
pinch turmeric
1/2 tsp chilli powder
1 tomato finely chopped
salt as per taste
1 tsp olive oil
1 tsp kasuri methi (dried fenugreek leaves)
2 tsp lemon juice
1 tbsp coriander leaves chopped
2 tbsp yoghurt
2 cloves garlic crushed

Method
Marinate chicken pieces with yoghurt and 2 cloves crushed garlic.
Heat a kadhai,  add olive oil. When oil is hot add cumin seeds. When they sizzle add onion and garlic. Saute till onion turns soft.
Add chicken pieces and stir fry for 5 mins.
Add turmeric, chilli and coriander powder, tomato and salt.
Fry the chicken until chicken gets cooked. Add kasuri methi and lemon juice ans mix well.
Garnish with coriander leaves and serve hot.

MASALA ALU

Ingredients
3-4 potatoes
1 tsp mustard seeds
1 tsp cumin seed
1 tsp gingergarlic paste
pinch turmeric
1 tsp lemon juice
1 tsp sugar
1 tsp chilli powder
salt as per taste
1 tbsp olive oil
2 tbsp tomato puree
2 tbsp coriander leaves chopped

Method
Boil potatoes until tender, cool and cut into bitesize pices
Heat a nonstick pan. Add oil , after it is hot, add mustard seeds and cumin seeds.
Add gingergarlic paste , chilli powder, turmeric, cook for 2 mins. Add potato , saute for 5 mins.
Add tomato puree and cook.
Add lemon juice and sugar . Cover and cook on low flame till potatoes are done.
Ganish with chopped coriander leaves.

RICE STUFFED GREEN PEPPERS

Ingredients
4 small green peppers
1/2 cup frozen peas
2/3 cup cooked rice
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
salt as per taste
1 tomato chopped
1/4 cup salsa (optional)
1/4 cup grated mozarella
2 tbsp coriander leaves chopped
1/2 cup water

Method
Slice tops of green pepper and set aside. Remove and discard seeds from peppers.
Place the peppers in a pan with 1 inch of water and boil it. Reduce the heat and cook for 5 mins or until peppers are tender. remove and keep aside.
Boil the peas till done.
Preheat oven to 350 F
Take a bowl , add rice, peas, coriander powder, cumin powder, chilli powder, salt, tomato, coriander elaves and salsa. Mix well.
Spoon the filling into pepeprs. Top with mozarella and covr the pepper caps.
Place the stuffed peppers in a casserole dish and coat with cooking spray.
bake it for 15 mins, until pepper begin to brown .
serve it hot

TANDOORI ALU WRAP

 

This dish is very good . I saw this recipe in Tarla dalal site and followed it .
Ingredients

For The Roti

1 cup whole wheat flour
1 tbsp oil
a pinch of salt
 
For The Tandoori Aloo Stuffing

1 1/4 cups baby potatoes, boiled , peeled and cut into halves
1 tbsp oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander leaves
2 tbsp fresh cream
salt to taste

To Be Blended Into A Chilli-garlic Paste (using Enough Water)

6 whole dry red chillies
4 garlic cloves
1 tsp chopped ginger
1 tbsp coriander-cumin seeds  powder

To Be Mixed Into A Curd Dressing

1/2 cup thick curds, whisked
salt to taste
2 tsp finely chopped garlic
1/2 tsp roasted cumin seeds  powder
a pinch of sugar
4 tsp milk
1/4 cup finely chopped spring onion greens

Other Ingredients

1 cup shredded cabbage
8 tbsp grated carrot
1 tsp chaat masala

Method

For the roti

Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
Make the rotis  and keep it aside.

For the aloo stuffing
Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the dried fenugreek leaves, mix well and cook for 1 more minute, stir well.
Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.
Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.

How to assemble
Just before serving, warm a roti on a non-stick tava.
Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti.
Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.
Sprinkle 1/4 tsp of chaat masala over it.
Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Serve immediately.

 

SEVAIYA UPMA

Ingredients
1 cup angel hair pasta
1/2 tsp mustard seeds
pinch turmeric
1 green chilli chopped finely
4 curry leaves
1 onion finely chopped
1 tomato finely chopped
salt as per taste
1 tbsp coriander leaves chopped

Method
Break angel hair pasta into small pieces and place in a bowl.
Add boiling water and let pasta sit for 30 mins
Heat  a nonstick pan, Add oil . When oil is hot add mustard seeds. After it splutters add turmeric, green chilli and curry leaves.
Add onion and saute till brown, Add tomato and cook for 5 mins.
Drain the angel pasta and add it to  skillet alongwith salt.
Mix well and cook about 5 mins. Stir well.
Garnish with coriander leaves.

ARBI FRY

Ingredients
1/4 kg Arbi
1/2 tsp fennel seed
1 onion chopped
2 tsp tomato puree
pimch turmeric powder
1 tsp chilli powder
salt to taste
3 tbsp olive oil
5 curry leaf
coriander leaves

Method
Wash and pressure cook Arbi until well cooked.
Do not overcook Arbi otherwise the dish will be mushy. Peel off the skin and chop Arbi pieces into small cubes.
Heat a non-stick pan , add 3 tbsp plive oil ( adding more of oil will prevent Arbi from sticking)
Add curry leaf, fennel seeds. Add chopped onions and saute till light brown.
Now add tomato puree , turmeric and chilli powder , salt .
Fry until tomato paste gets cooked.
Add 1/4 cup water and cook .
Once oil separates  add the cooked Arbi pieces and mix well.
Simmer on low heat and fry till it turns golden brown and crispy.
Add coriander leaves for garnish.