Cook Time :20 Min | Servings : 2 Persons
Lot of us love potato cooked in different forms. But potato as such is loaded with carbs, while you enjoy aloo try adding fenugreek and get some nutrition. This one goes well with Chapathi/ Roti.
North Indian Special
Hariyali Chicken Kebab / Green Chicken Kabab
CookTime :30 Min | Servings : 2 Persons
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Kebab’s are famous as starters in restaurants. Hariyali tikka is a famous Punjabi dhaba appetizer. They are famous along the highway side dhabas and some restaurants. They are grilled in the fire grill. They are perfectly coated with mint and coriander flavor turns out to be green Chicken Kababs.
Normally the chicken alone will be grilled, for a change I added some chili powder coated onions and bell peppers. Trust me, it tastes really good. We loved them a lot!! We ended up fighting for the grilled onions and bell peppers.
I added a little extra mint and coriander, so it looks very greenish. But I have reduced the quantity of them in the recipe, so with the below recipe the color would vary a little from what I have got.
Spicy Fried Lentil Curry / Dal Fry
Cook Time :40 Min | Servings : 3 Persons
Dhal fry is a very famous north Indian dish. Normally called as, ‘Tadka dhal Fry’ meaning seasoned lentil fry, seasoning the cooked dhal. It is served in most of the Indian restaurants. Any dhal varieties can be used to cook this dish. In a typical south Indian family, dhal will be cooked at least once a week. Dhal is rich in nutrients. When I was a kid, I remember harvesting dhal from our farms. They will be mixed with red soil and kept covered in the floor ( not sure, why ) for 1 or 2 days, cleaned thoroughly and cooked. Dhal with shells on is rich in fiber, my grand mother never split them before cooking.
If the cooked dhal turns out too thick, add little hot water to get your required consistency. Season the cooked dhal 5 min before serving, for a better taste. Add a little ghee to give it that extra taste. I became a fan of dhal fry since I started working.
Whole Wheat Indian Flat Bread / Chapati
Cook Time :20 Min | Servings : 3 Persons
Making chapathi is an art but very simple though. It took a little while for me to learn how to make it soft. Lots of trial and error with various combination, finally, here I come with useful tips which I learnt in the process. Chapathi is less in calories, so when u want to diet what else could be the best substitute. Chapathi pretty much goes well with any curry or gravy.
Dry Aloo Gobi Fry / Potato Cauliflower Fry
Cook Time : 30 Min | Servings : 2 Persons
Most of the people likes potato cooked in any form. This dry curry best matches with Chapathi and packed for lunch boxes.
Chicken Jalfrezi
A restaurant style Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.
Chicken Jalfrezi
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Chicken – 1 lb
- Oil – 3 tsp
- Cumin Seeds – 1 tbsp
- Garlic – 6 nos
- Green Chili – 2 nos
- Tomato – 1 no
- Salt – 1/4 tsp
- Pepper – 1/4 tsp
- Coriander Powder – 2 tsp
- Turmeric – 1/4 tsp
- Yogurt – 3 tbsp
- Water – 1 cup
- To fry separately :
- Oil – 3 tsp
- Cumin – 1/2 tsp
- Onion – 1 ( Medium )
- Tomato – 1 no
- Green Capsicum – 1 no
- Red Chili Powder – 2 tsp
- Garam Masala – 1 tsp
Instructions
PREP:
- Cut the Chicken in to small pieces.
- Chop the onion and tomatoes into small pieces.
- Slit open green chili.
- Chop garlic into very fine pieces.
- For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.
COOKING:
- In a wok heat oil, when hot, add cumin. When cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.
- In an another pan, heat oil. When hot add cumin in the “To fry separately” section. Add the lengthwise cut onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the chili powder, capsicum, garam masala and fry till the masala is cooked well.
- Combine the items from Step 3 to Step 2 and mix well. Garnish with coriander leaves.
Notes
If you want it little gravy, don’t fry till all water evaporates.[br]Since I didn’t have green bell pepper I used red.[br]Serve with Roti, Chapathi, Naan.
Kadai Chicken
Kadai Chicken or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.
Kadai Chicken
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Chicken – 1 lb
- Oil – 3 tsp
- Onion – 1 ( Medium )
- Ginger – 1 inch
- Garlic – 6 nos
- Green Chili – 2 nos
- Tomato – 1
- Red Chili Powder – 1 tsp
- Turmeric – 1/4 tsp
- Salt – 1/4 tsp
- Coriander Leaves – 2 tbsp
- To Grind :
- Cinnamon – 1 inch
- Cloves – 2 no
- Cardamom – 2 no
- Cashew nut – 5 nos
- Coriander Seeds – 2 tsp
Instructions
PREP:
- Grind the items given in the ” To Grind” section to a very fine paste. Chop the onion finely. grind ginger, garlic and green chili to a fine paste. chop the coriander leaves. Cut the chicken into small pieces.
COOKING:
- In a wok heat oil, when hot add onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the chicken, red chili powder, turmeric, salt, water – 1 cup and cook till chicken is completely cooked and water is completely drained.
- Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.
Notes
If you want it little gravy, add some more water and don’t fry till all water evaporates.[br]Serve with Roti, Chapathi, Naan.