Ingredients

Green Capsicum – 1 cut into small cubes

Mushroom – 200 gm cut into small cubes

Onion – 1 sliced

Green chillies – 5 slit

Curry leaves – 1 sprig

Pepper powder – 1/4 tsp

Coriander leaves – 2 tbsp chopped

Eggs – 2 beaten

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a non-stick pan and add onions, green chillies and curry leaves.  Fry till the onions turn light brown.  Add pepper powder and stir for a few seconds.  Add capsicum, mushroom and salt to taste.  Cook covered on a medium flame.  Stir in between.  Open the lid and add beaten eggs and coriander leaves.  Stir-fry till the eggs are well cooked.  Serve delicious ‘Capsicum, Mushroom and Egg Stir-fry’ as a side dish for rice, bread and chapathi.  Enjoy!

‘Kadai Chicken’ is a chicken curry which is cooked in a kadai/ skillet and also served in a kadai/skillet.  The chicken is cooked with all the other ingredients in a tomato based thick gravy and in their natural juices.  It tastes best when cooked in an iron kadai.  Delicious ‘Kadai Chicken’ can be served  with roti, paratha, rice or bread.

This tasty chicken goes to Priya for the event “Think Spice: Think Coriander Seeds” which was started by Sunita

Ingredients

Chicken – 1 kg cut into pieces.

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Green chillies – 4 chopped

Coriander powder – 4 tsp

Chilly powder – 2 tsp

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Tomatoes – 3 chopped

Kasoori Methi/ Dry fenugreek leaves – 2 tsp

Coriander leaves – 1 tbsp chopped

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pan and fry ginger, garlic and green chillies.  Add the spice powders and fry till aroma comes out.  Add the tomatoes and fry for 2 minutes till they are soft.  Now add the chicken pieces and salt.  Mix well and cover with a lid.  Do not add water.  Cook on low fire till done.  Stir in between.  Open the lid and add kasoori methi.  Cook for few minutes more.  Garnish with coriander leaves and serve hot.  Cheers!

Awards

I received this award from Sangi and Sarah.  Thank you so much friends for your love and support!

Sarah has shared this lovely award with me.  Thanks a lot dear!

]]> http://saltandspice.org/2009/10/24/kadai-chicken/feed/ 16 http://saltandspice.org/2007/04/28/minced-meat-and-potato-fry-keema-aloo/ http://saltandspice.org/2007/04/28/minced-meat-and-potato-fry-keema-aloo/#comments Sat, 28 Apr 2007 07:08:00 +0000 lissie http://saltandspice.org/?p=4
This is a famous North Indian meat dish which goes well with rotis as well as rice. Here I have used only potatoes. If you want, you can add frozen green peas to it. Then it becomes Keema Aloo Matter! Otherwise, avoid potatoes and add only green peas to make Keema Matter!

Ingredients

Mincemeat: 1\2 kg
Potatoes: 2 chopped into small cubes
Tomatoes: 2 chopped
Onions: 1 big chopped
Ginger: 1″ piece chopped
Garlic: 4 chopped
Green chillies: 3 chopped
Curry leaves: 1 sprig
Coriander leaves: 1 tbsp chopped
Coriander powder: 2 tsp
Chilly powder: 1 tsp
Turmeric powder: 1\2 tsp
Pepper powder: 1\2 tsp
Garam masala: 1 tsp
Fennel (perumjeerakam) powder: 1\4 tsp
Salt: as required
Oil: 4 tbsp

Method

Heat oil in a kadai, add onions, ginger, garlic, green chillies and curry leaves. Fry till the onions become golden brown in colour. Add all the masala powders and fry for a minute. Then add the chopped tomatoes and fry till the oil separates. Add the washed and strained mincemeat and potatoes. Put salt and pour 1 1\2 cups of water. Mix well and keep covered. Cook on a low flame till the meat and the potatoes are cooked well. Stir occasionally. Open the lid and fry it on a high flame till all the excess water is evaporated. Add the chopped coriander leaves amd mix well. Enjoy!