Spicy Chili Chicken:

Try this delicious recipe of Spicy Chilli Chicken and don't forget to share your feedback with us.

INGREDIENTS

• 2 lbs boneless chicken (cut into 1 1/2 inch square pieces)
• 3 tablespoons tandoori spice mix
• 4 tablespoons lemon juice
• 1/2 jalapeno (sliced)
• 4 leaves curry leaves (kari patta)
• 1 1/4 tablespoons red food coloring
• 2 tablespoons red chili paste
• 1 teaspoon Mithoo Cooking Oil

DIRECTIONS

• In a pan add the chicken & stir fry till its half cooked or the water dries up
• Next add 2 tbsp. tandoori spice mix & 2 tbsp. lemon juice & cook on high heat till the chicken is completely done
• Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high-medium heat
• Add jalapeno, curry leaves (kari patta) and oil, then simmer on medium heat for another 5 minutes
• Your chili chicken is done. Serve with rice, naan or paratha with chutney, raita & salad.

Tomato Pulao Recipe

Tomato pulao is a quick, delicious and flavorful one pot meal.

Ingredients 
(measuring cup used, 1 cup = 250 ml)

main ingredients:

1 cup basmati rice or regular rice
2 large tomatoes or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes
1 medium onion, ? cup finely chopped onions
½ inch ginger + 3 to 4 garlic + 1 to 2 green chilies, crushed to a paste in mortar-pestle or a small grinder, about ½ tbsp ginger+garlic+green chili paste
¾ to 1 cup chopped mix vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp black pepper or crushed black pepper
2 tbsp chopped coriander leaves/dhania patta
1 tsp chopped mint leaves/pudina patta
1.75 cups water
2 tbsp oil or ghee
1 to 2 tbsp chopped coriander leaves for garnish
salt as required
whole spices/sabut garam masala:
1 inch cinnamon/dal chini
2 cloves/lavang
2 green cardamoms/chotti elachi
1 small star anise
1 tejpataa or indian bay leaf
1 tsp cumin seeds/jeera

how to make the recipe:

1) rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.
2) after 30 minutes drain the rice and keep aside.
3) when the rice is soaking, prep the veggies and keep aside. also crush (1/2 inch ginger + 3 to 4 garlic + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.
4) heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera
5) then add ? cup finely chopped onions.
6) stir and saute the onions till light golden.
7) add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.
8) stir and saute till raw aroma of the ginger and garlic goes away.
9) then add ¾ cup tightly packed finely chopped tomatoes.
10) stir and saute till the tomatoes become pulpy and soften.
11) now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.
12) add the veggies - about ¾ to 1 cup chopped mix vegetables. stir and saute for 1 to 2 minute.
then add the rice. stir and saute for a minute.
13) pour 1.75 cups water.
14) season with salt. stir very well. pressure cook on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.
15) let the pressure settle down on its own. then remove the rid and gently fluff the rice.
16) serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

Healthy Kofta Kadhi

Ingredients

For The Koftas

• 1/4 cup sprouted moong (whole green gram)
  
• 1/4 cup chopped fenugreek (methi) leaves
• 1/4 cup chopped spinach (palak)
• 2 tbsp besan (bengal gram flour)
• 2 tsp chopped green chillies
• 1 medium sized potato, boiled and mashed
• Salt to taste

For The Kadhi

• 1 1/2 cups low fat curds (dahi)
• 2 tbsp besan (bengal gram flour)
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp ginger-green chilli paste
• a pinch of turmeric powder (haldi)
• 2 pinches of asafoetida (hing)
• 1 tsp apna oil
• Salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Method

For the koftas

1. Grind all the ingredients, except the boiled potato, into a fine paste. Transfer this to a bowl.
2. Add the mashed potato and salt to the paste and mix well.
3. Divide the mixture into 20 equal portions and shape them into small round koftas.
4. Steam in a steamer until the koftas are firm and tender or bake in a microwave for 1 minute. Set aside to cool.

For the kadhi

1. Whisk the curds along with the besan and 2 cups of water till it is smooth and lump-free.
2. Add the ginger-green chilli paste and turmeric powder and mix well. Keep aside.
3. Heat the apna oil in a non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds. When they crackle, add the asafoetida.
4. Add the curds mixture and continue stirring till it comes to boil.
5. Lower the flame and simmer for 4 to 5 minutes.

How to proceed

Add the koftas to the kadhi and simmer for another 5 minutes.

Serve hot and garnished with coriander.