MURGH(CHICKEN) JHALFREZI

MURGH(CHICKEN) JHALFREZI


INGREDIENTS
Chicken breast, boneless and diced 1.5 kg
Onion diced 150g
Tomato diced 150g
Capsicum diced 150g
Coriander powder 50g
Chilli powder 40g
Salt 50g
Cooking oil 100ml
Ginger-garlic paste 50g
Garam masala powder 10g
Fresh coriander, chopped 100g
Vinegar natural 50 ml
Cumin seeds 20g

METHOD
Put oil in a pan and add cumin and saute till it crackles
Add ginger-garlic paste. Saute it till turns golden and add onion, chicken and saute on high flame.
When the chicken is cooked, add capsicum, tomatoes and other spices. Add vinegar and stir-fry.Season it. Garnish with fresh coriander and serve hot.


  

GOSHT KHADA MASALA

GOSHT KHADA MASALA

INGREDIENTS
Lamb 1.5kg
Onion sliced 250g
Garam masala whole 10g
yoghurt whisked 200g
Kashmiri mirch paste 200g
Coriander powder 50g
Cherry tomatoes whole 50g
Button onions, whole peeled 50g
Cooking oil, refined 200ml
Salt 30g
Chopped coriander for garnishing

METHOD
Take a heavy-bottomed pan and add the whole spices. When they crackle add sliced onions and saute them until light brown.
Add lamb, red chilli paste, coriander powder and cook.
When lamb is half done, add yoghurt and cook till soft. Add cherry tomatoes and button onions.
Garnish with chopped coriander and serve.

ROASTED PARMESAN POTATO WEDGES

ROASTED PARMESAN POTATO WEDGES
(Serve 4)

INGREDIENTS
4 potatoes
2tsp oil
half cup parmesan cheese, grated
1tsp dried basil
1tsp seasoned salt
1/4th tsp onion powder
1/4th tsp garlic powder
1/4th tsp pepper

METHOD
Cut each potato lengthwise in half and then each half into three
wedges. In a large bowl, Drizzle oil over the potatoes and toss well to coat evenly.
Combine remaining ingredients and sprinkle over the potatoes and toss well to coat.
Arrange potatoes in a single layer on a baking tray coated with non-stick cooking spray.
Bake at 350degreeC for 45-50minutes or until golden brown and tender.