"Mirchi Murgi!!!"

"Mirchi Murgi!!!"

Hi everyone!!!!

I'm back after a long break.. And today's dish is the Indian Adaptation of Chicken Chilly.... The Mirchi Murgi!!!!

Well, again the day started with hunting for the ingredients, and I got:

Chicken : 500 gm

Onion : 500 gm

Oil: 2+1 tbsp.

Red Chili Powder: 2 tspn.

Turmeric powder: 1 tspn.

Coriander powder : 2 tspn.

Meat Masala : 2 tspn.

Ginger Garlic Paste: 1 tspn.

Red Chili : 3 Nos.

After I got all of these, first thing was to keep the chicken for marination. 1 tbsp. of oil and a little ginger garlic paste with some salt and red chili powder was added to the chicken and mixed properly. The same was left  for about half an hour. Meanwhile I chopped onions and kept the entire mise-en-place ready. 

Its very funny thing to know that in Indian Cuisine, mostly you don't need to worry about the cut of vegetables. So if you aren't comfortable with fine chopping, bindass chop it roughly.

Now heat the oil in a kadhai and put cumin seeds and red chilies. After two mins add the onion and let it get fried to a golden brown color. Then add the marinated chicken and continue cooking. After it's cooked for 5-10 mins. add the rest of the spices and keep cooking.

After the spices are cooked well, add salt as per taste and keep cooking for about 15 mins.

It's recommended not to add water to keep the taste more vibrant.

Serve hot!!!! Goes well with paratha or roti.

Enjoy!!!!

Happy Cooking!!!!!

Colocassia : "Arbi ki sabzi"

Hi friendzzz..

Welcome back to another new recipe from my mom's kitchen but cooked in mine..

Colo cassia is one of my personal favorites and this time as it was again a Tuesday  I had no other option other than to cook something vegetarian.

So as usual, me and my bike.. on the streets of market searching for something interesting for the day.. and today's search ended at colocassia.

I bought:

Colo cassia(Arbi) : 500 gm

Onions : 500 gm.

Coriander: 1 small bunch

Oil: 2 Tbspn

Red Chilly : 2-3 Nos.

Red Chilly Powder: 1 tspn

Turmeric Powder: 1 Tspn.

Coriander Powder: 2 Tspn.

MDH Meat Masala: 1 sachet

Cumin Seeds: 1 Tspn.

Ginger Garlic paste: 1 Tspn.

Salt: to taste

So, first peeling off the skin of Arbi was very difficult, although I managed that and then cut thin roundels of it. Then I chopped the onions and coriander(fine chop)

Now I poured oil in a pan and added cumin, red chilies and chopped onions to it.

After saute' for around 10 mins, when the onions started turning golden brown, I added the Arbi to it and continued to saute' it.

After about 10-15 mins. add the rest of ingredients (except coriander) and continue cooking. Keep mixing and stirring continuously.

After 15 minutes of cooking, add water if you want gravy or else enjoy dry tossed with spices.

I added a little bit of water. 

Garnish with chopped coriander and serve hot with steamed rice.

Enjoy!!!!

Happy Cooking!!!!!