Stuffed crab (South Indian style)

Stuffed crab is one classic seafood starter and I have adapted the complete south Indian style in cooking it. I made a masala gravy with crab, later extracted the meat, mixed it along with the thick gravy and stuffed it back into the well preserved crab shell. Here goes the recipe...

Ingredients:
Crab (cleaned) - 2 large
Shallots or small onions - 15-20 nos
Tomato - 1 nos
Ginger- garlic paste - 1 tbsp
Chilly powder - 2 tsp
Pepper powder - 1 tbsp
Salt for taste
Oil - 2 tbsp

Crab shells - 2 nos

Method:
Make a smooth paste of onion and tomato and keep aside. In a wok, heat oil and saute ginger-garlic paste, add the smooth onion and tomato paste and saute for 2-3 min. Add chilly powder and stir well. Add the cleaned crab claws and crab, along with salt and pepper. Cover and cook till its done (add little water for cooking). At this stage the crab will change its color to a nice orange and white combination. Cool and extract the crab meat. Put the meat back into the thick gravy and mix well. Heat if required. Stuff this in a clean crab shell and serve.

Note:
Can also dip the stuffed crab shells in egg and flour batter and then roll over breadcrumbs and deep fry them for a complete fried version.

Noodle soup

I usually make noodle soups with non-veg ingredients like chicken, meat etc. This time I made it with just veggies and eggs. Simple and healthy one. Here it goes...

Ingredients:
Wheat noodles - 200grams
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushrooms - 1 handful
Eggs - 1 nos
Veg stock cube or aroma cube - 1 small
Dried herbs like parsley, chives, thyme etc. as per need
Salt and pepper for taste
Water - 1-2 litre
Oil - 3 tbsp

Method:
In a stew pot, heat 1 tbsp oil, add carrots and capsicum (both cut into thin strips) and stir well. Add oyster mushrooms and stir again. Add enough water and cover and cook 45 min along with all the dried herbs. Add the wheat noodles, veg stock or aroma cube. And cook till its done. Add scrambled egg, salt and pepper and serve hot.

Note:
Separately do the scrambled egg with the remaining 2 tbsp oil and finally add. Do not add before hand.

Stir fried frog legs

Few days back, had been to a Vietnamese restaurant here in Abidjan and there was this fried frog legs on the menu. Everybody (except me) wanted to try that and they really enjoyed it. Every time, I used to see this frog legs in the supermarket, but never knew what it was cause the legs were folded and almost resembled clams or something of that sort???!!! I mean yes! For the 1st time in my life, I tried to prepare stir fried frog legs and the efforts were well appreciated. Though it almost looked like pan fried chicken which I usually prepare, I had used little more ingredients as well. Here goes the recipe...

Ingredients:
Frog legs - 12 nos
Onions - 1 nos
Ginger - garlic paste - 1 tsp
Chilly powder - 1 tbsp
Pepper powder - 1 tsp
Dark soya sauce - 1/4 tsp
Oyster sauce - 1 tsp
Salt for taste

Method:
Heat oil in a wok, Add finely chopped onions and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and stir well. Add the frog legs, and stir fry till its almost done (can add little water if required). Add the remaining ingredients and stir fry till its done and completely dry. Serve hot.

Note:
Can follow pan fried chicken recipe as well.

Stir fried squid and prawns (Cocktail seafood)

Stir fried squid (calamari) was such a big hit, every time I'm asked to prepare the same. I would always love to try new recipes each time with the same ingredients or even different ingredients. I followed the same method as in stir fried squid and added some prawns to get this cocktail seafood. And my try was worth it. Here goes the recipe...

Ingredients:
Squid - 500 grams
Prawns - 500 grams
Chilly powder - 4 tbsp
Pepper - 2tbsp
Oyster sauce - 2tbsp
Oil for stir frying
Salt for taste
Lime juice 1 tsp
Water for cooking

Method:
Heat oil in a Pan. Add finely sliced squid, prawns, chilly powder and fry. Now add oyster sauce and give it a toss. Add salt if required (oyster sauce would be salty). Add just enough water to cook the squid and prawns. When the water is evaporated, add pepper powder, check if its done. If not, add more water and cook till done. Finally add lime juice and serve hot.

Note:
Best when enjoyed hot.

Mixed clear soup

Soups are excellent health foods. One can completely feed on this diet food as it is healthy and filling. Hot clear soups when consumed at the beginning of a meal can actually increase the metabolic rate and also make us feel full (hence, the food consumed afterwards will be of little quantity). I usually make clear soups at home ( rarely make thick soups, creamy soups etc) for health reasons. When chicken or egg white etc. is also added a portion of protein requirement is also met. Here goes the recipe...

Ingredients:
Chicken (boneless) - 200 grams
Garlic paste - 1 tsp
Carrots - 1 nos
Capsicum - 1 nos
Beans - 50grams
Oyster mushrooms - 1 handful
Sweet corn - 1 handful
Chicken stock cube - 1 nos
Salt and pepper for taste
Olive oil - 2 tbsp
Water for making the soup (about 10cups)

Method:
Heat oil in a stew pot, add chicken and give a good stir. Add garlic paste and continue to saute for a min. Add all the veggies cut into thin strips, mushrooms and sweet corn (can just be added that way), water and cover and cook for 45min. Add chicken stock cube (add more water if required), salt if required. Uncover lid and cook it till its done. Serve hot topped with pepper powder.

Note:
Can also add dried herbs of choice like sage, chives, dill, oregano, parsley, thyme etc.

Asian spicy prawns

Spicy n' hot, spicy n' hot, Spicy n' hot ... this is how I call this. Simply spicy... Here goes the recipe...

Ingredients:
Chilly paste - 1 tbsp
Garlic paste - 1 tbsp
Salt for taste
Oil - 2 tbsp

For the marinade:
Tiger prawns (cleaned) - 500 grams
Chilly powder -2 tbsp
Pepper powder - 1 tbsp
Oyster sauce - 1 tbsp
Tomato paste - 1 tsp
Dark soya sauce - 1 tsp


Method:
Mix all ingredients and marinate for 1 hour. Heat oil in a wok, add chilly paste, garlic paste and saute for a min. Add the marinated prawns and stir fry for a min. Add salt if required, water, cover and cook till its done. Garnish with coriander leaves and serve.

Note:
Cook till oil separates and the masala is dry.

Tandoori Prawns

Traditionally any tandoori recipe needs to be done using a tandoor oven. But, I have used a traditional charcoal grill. I followed same method which I used for tandoori chicken. Only changes were like the quantity was used as per requirement, chicken stock cube was replaced with prawn stock cube, most importantly, the marination time is very less in this recipe. Here it goes.


Ingredients:
Tiger prawns - 8 nos
Butter for basting

For the marinade:
Thick yogurt - 1 tbsp
Red chilly powder - 1 tbsp
Coriander powder -1/2 tsp
Turmeric powder - 1/8 tsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Aniseed powder - 1/2 tsp
Ginger-garlic paste - 1 tbsp
Lime juice - 1/2 tbsp
Red color drops (optional) -1/2 tsp
Prawn stock cube - 1 nos
Salt for taste

Method:
Mix all 'for the marinade' ingredients to form a thick paste. Clean the prawns and mix it well with this paste. Marinade for 2 hours. Take out from the fridge 1/2 hour before grilling. Grill it on hot charcoal grill for 5 min, baste with butter and cook until done. Serve with lemon wedges, onion rings,etc.

Note:
I used a red chilly powder which was not only spicy but gave nice rich red color. If less spice is preferred kashmiri chilly powder can be used. Can also add paprika powder. Butter can be substituted with olive oil while grilling. The tail of the prawn maybe retained for better looks, But, I have cleaned it since I was grilling it after skewering it.

Grilled fish (Indian style)

For diet food lovers, this one is simply perfect. Usually the entire fish is grilled and served along with some salad. But, I have used only a small portion of a large carpe rouge fish (used the remaining fish for making fish curry). I trust the food is best when it is simple. In simplicity there is so much of taste, aroma, flavour. Therefore the spices used were also very minimal. Here goes the recipe...

Ingredients:
Fish of choice (I used carpe rouge) - 1 nos
Chilly powder - 1 tbsp
Lime juice - 1/4 tsp
Ginger - garlic paste - 1 tsp
Turmeric powder - 1 pinch
Salt for taste
Olive oil for basting

Method:
Mix all ingredients except fish and make a paste out of it. Rub this paste on the fish and leave it for 1 hour. Now grill the fish using a hot charcoal grill. Baste oil and cook till its done. Serve hot along with salad of your choice.

Note:
I have used lemon wedges, grilled onions, and chillies to garnish the fish. And served it along with sliced cucumbers.

Roasted chicken thighs (Indian style)

Accidentally or deliberately I always add Indian spices and masalas in everything I cook. I love the Indian twist in all that I prepare, may it be a pasta or a soup or salad, etc. This roasted chicken thighs was also marinated with Indian masala. This one is packed with proteins, it has it all the taste a non-veggie foodie would crave for. Simply perfect diet food for lunch or dinner. Here goes the recipe...

Ingredients:
Chicken thighs - 4 nos
Butter for basting

For the masala:
Yogurt - 1 tbsp
Kashmiri chilly powder -1 tbsp
Garam masala powder - 1 tsp
Ginger-garlic paste - 1 tbsp
Aroma cube (tomato flavour) - 1 nos
Salt for taste



Method:
Slit 2-3 lines on the chicken using a knife (helps in penetration of masala). Mix all the ingredients except butter. Now coat the chicken pieces with the masala and marinate for 3-4 hours. Preheat the oven at 240degree. Place the marinated chicken in a greased pan (place a aluminium foil paper on the pan, baste that with olive oil). Roast at the same temperature for 15 min. Baste with butter. Now reduce the temperature to 200 degree Celsius and roast for another 25-30 min or till its done. Baste again with butter. Garnish with onions rings, lemon wedges and serve with roti, bread, pita etc.

Note:
As a healthy option, Olive oil can be used instead of butter.
Click here for (full chicken Roasted) Poulet roti

Cauliflower fritters

This one is a crispy fried cauliflower (Gobi) and is easy as ever. The same recipe can be used for broccoli, I bet it would taste equally good. Great tea time snack, or side dish for fried rice, veg pulav etc. for its simple and simply quick. Every time I prepare this, I binge to eat this. Here goes the recipe...

Ingredients:
Cauliflower florets - 1 bowl
Turmeric powder - 1/4 tsp
Water for cooking
Oil for deep frying

For the batter:
All purpose flour or maida - 4tbsp
Rice flour - 4tbsp
Corn flour - 4tbsp
Ginger-garlic paste - 1/2 tsp
Chilly powder - 1 tbsp (or as needed)
Salt for taste
Kashmiri chilly powder for color (can use color powder also)
Sparkling water for making the batter

Method:
Mix all ' for the batter' ingredients using sparkling water and make a batter of slightly thicker than pouring consistency and keep aside. Bring water to boil, add turmeric powder, the cauliflower florets, cover with a lid and turn off the flame. Let this stand for 5 min. (this kills all the germs present in cauliflower florets). Strain the water using a colander and keep the Gobi aside. Now dip this Gobi in the batter and coat well, add more sparkling water if required. Deep fry in hot oil. Strain excess oil using kitchen tissue and serve hot.

Note:
Can add a pinch of baking soda for the batter if preferred that way.

Ginger mutton

Ginger is a root which is used round the world for its medicinal value and culinary purposes. Ginger flavoured meat!!! Huh, can't imagine any other flavours.... This ginger aids digestion, and is anti-inflammatory and anti bacterial in nature. Ginger tea is proved to be very beneficial after food. Goat meat, and ginger goes really well...I usually try out new recipes with this same combination. Here is one....

Ingredients:
Mutton - 1 kilo
Turmeric powder - 1/4 tsp
Ginger (large 2" root) - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tbsp
Garam masala - 1 tsp
Soya sauce - 1 tbsp
Meat stock cube - 1 nos
Green chillies - 2 nos
Oil - 4 tbsp
Salt for taste

Method:
Pressure cook the meat with just enough water to cover it, along with salt and turmeric powder. Once its done, drain the stock into another clean vessel and keep aside. In a wok, heat oil, add the meat along with chilly powder, finely sliced fresh ginger and stir fry for a min. Mix the meat stock cube along with the drained stock and pour it into the wok. Add garam masala powder, pepper powder, and stir fry till water evaporates. Now add the soya sauce, green chillies (slit lengthwise) and stir for a min. Serve hot garnished with coriander leaves.

Note:
Ginger paste can be used instead of fresh ginger, but the flavour from fresh ginger is so unique and I prefer to use them in my cooking.

Tandoori chicken (Tandoori murg/murgh)

This tandoori chicken makes me feel nostalgic about Tanzania where we used to get so many colorful kebabs and grills. We were fascinated by the colors. Some colors of grills and kebabs were golden, yellow, orange, red, green,etc...Tanzania was very much like India. Due to the large Indian crowd there, everything from Indian clothes to food were all easily available. We had so many good Friends there and was always invited for some lovely Gujarati lunch and dinner. I miss them all now...
Tandoori chicken is a famous Indian grill. It is chicken marinated with yogurt and tandoori masala (usually a mixture of chilly powder, turmeric powder, garam masala powder, cumin powder, aniseed powder etc) for 48 hours or more (I usually marinate for 72 hours) and then grilled in tandoori oven (I used charcoal grill) at high temperatures. The world famous chicken tikka is derived from this tandoori chiken. The Moti mahal restaurant in Delhi is very famous for this. So, when I visit Delhi, I just want to sneak into Moti mahal Restaurant's kitchen just to find out their secret recipe... Here goes my recipe....

Ingredients:
Chicken leg pieces - 4 nos
Butter for basting

For the marinade:
Thick yogurt - 4 tbsp
Red chilly powder - 4 tbsp
Coriander powder -1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Aniseed powder - 1 tsp
Ginger-garlic paste - 4 tbsp
Lime juice - 1tbsp
Red color drops (optional) -1 tsp
Chicken stock cube - 1 nos
Salt for taste

Method:
Mix all 'for the marinade' ingredients to form a thick paste. Slit the chicken legs and mix it well with this paste. Marinade for 72 hours. Take out from the fridge 1 hour before grilling. Grill it on hot charcoal grill for 5 min, baste with butter and cook until done. Serve with lemon wedges, onion rings, chips etc.

Note:
I used a red chilly powder which was not only spicy but gave nice rich red color. If less spice is preferred kashmiri chilly powder can be used. Can also add paprika powder. Butter can be substituted with olive oil while grilling

Chilly mutton

This is one spicy recipe. Have it as a starter or as a part of the main course. But, just make sure you set your spice sensory level to slightly higher than normal. Here it goes...

Ingredients:
Boneless meat - 1 kilo
Onions- 2 nos
Chilly powder - 1 tbsp
Ginger- garlic paste - 1 tbsp
Chilly paste - 1 tbsp
Pepper powder - 1 tsp
Green chillies - 2 nos
Dark soya sauce - 1 tsp
Salt for taste
Oil - 4 tbsp

For the batter:
Maida or all purpose flour - 4 tbsp
Corn flour - 1 tbsp
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp
Soya sauce - 1 tsp
Salt for taste
Sparkling water to make thick paste


oil for deep frying

Method:
Mix all the ' for the batter' ingredients using sparkling water to make a batter which is like a thick paste in consistency. Roast the meat in the oven for 30 - 40 min at 220 degree Celsius or untill its almost done. Now, cut it into small cubes and mix it in the batter paste. Mix well so that the meat is well coated. Deep fry in hot oil, till its done. Drain excess oil using kitchen tissue and keep aside. In a wok, heat oil and add finely sliced onions, ginger-garlic paste and stir fry for a min. Add chilly powder and chilly paste and give it a stir. Now add the meat, dark soya sauce, pepper powder, salt and stir well. Finally garnish with green chillies slit lengthwise and serve.

Note:
The meat can also be pressure cooked. I preferred to roast it. Increase or decrease the roasting time depending on the meat (if its too soft or hard)

Stir fried chicken

Chinese cuisine has a lot of stir frying involved and I simply like stir frying as it is easy and quick. It gives so much flavour for food, and is much healthier when compared to shallow frying or deep frying. I have adapted the Asian way of stir frying chicken, similar to pan fried chicken. This one is simple, tasty and so full of flavour. Here it goes....

Ingredients:
Boneless chicken - 300 grams
Onions - 1 nos
Garlic paste - 1 tsp
Chilly paste - 1 tbsp
Pepper powder - 1/4 tsp
Light soya sauce - 1 tbsp
Capsicum - 1 nos
Salt for taste
Oil - 2 tbsp

Method:
Wash and dice the chicken into cubes and keep aside. Slice onions, dice capsicum and keep aside. Heat oil in a frying pan, add garlic paste, chilly paste and stir for a min. Add chicken and stir fry for 5min. Add all the remaining ingredients (add little water if required) and stir fry till its done. Serve hot with roti, rice, plats or use it as a filling in wraps, rolls etc. . Can also enjoy this like a starter or side dish.

Note:
In this recipe onions should be added later along with the capsicum.

Spicy pork / Pandi/ Panni

Whenever I cook Pork, I have a Coorgi style of cooking influence on it. Maybe because, I was so much used to seeing that Or My mom cooks pork more often or rather Coorg and pork are inseparable, lol!!!. Whatever maybe the reason, I always manage to cook pork the spicy way like most people cook at coorg. The aroma that comes when the coriander powder is roasted is simply fantastic. And the dark color that is imparted to the pork because of the spices and kachampuli (tang used to give sourness and extra taste) is simply incredible. Since I don't get ingredients like kachampuli here, I cook pork in a similar manner but not the same as Coorgi pandi curry. The next time I'm in India, will surely post about authentic Coorgi pandi curry. Here comes the recipe...


Ingredients:
Pork - 500 grams
Coriander powder - 50 grams
Green chillies - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Onions - 1 nos
Black pepper powder - 1 tbsp
Salt for taste
Oil - 1 tbsp

For the garnish:
Bell pepper chopped - 2 tbsp
Green chillies - 1 nos

Method:
Dry roast coriander powder and mix it well with chopped pork pieces and keep aside for 30 min. In a pressure cooker, Heat oil, add finely chopped onions, ginger - garlic paste and saute for a min. Add the chilly powder, turmeric powder, meat, salt for taste and just enough water to cover the meat and cook up to one whistle. Now, take this out and again stir fry in a wok along with pepper powder until all the water is evaporated. Garnish with chopped bell peppers and green chillies and serve.

Note:
Select pork meat which also has fat for best results.

Chicken fingers

Chicken fingers are such easy snacks and can be prepared in a jiffy. Enjoy it like a starter, or part of the main course or even as tea time snacks. Here goes the recipe...

Ingredients:

For the marinade:
Boneless chicken breast (skinned) - 4 nos
chilly powder - 1 tbsp
ginger- garlic paste - 1 tbsp
lime juice - 1 tsp

1st coating
Corn flour - 50 grams

2nd coating:
egg white of one egg

3rd coating:
chicken stock cube - 1 nos
chickpea flour - 1 tbsp
bread crumbs - 100 grams
salt for taste

Method:
Mix chicken stock cube, chick pea flour, bread crumbs and salt together to prepare the 3rd and final coating and keep aside. Cut the chicken into thin strips and mix it well with ginger-garlic paste, lime juice and chilly powder. Marinade for 30 min. Now roll it over corn flour. Dip this in egg white (do not beat the egg white). Now again roll over the final coating. Deep fry in hot oil. Once its cooked, strain excess oil using a kitchen tissue paper. Serve hot with your favourite sauce.

Note:
It the chicken is not too tender, wash with white vinegar and marinade for longer.

Chicken tikka ( skewered chicken/ Brochette de poulet)

Chicken tikka is a spicy sizzler chicken. This is authentic chicken tikka recipe where boneless chicken peices are grilled in a tandoor over or charcoal grill (I used a charcoal grill). I have tried cooking in ovens (not tandoor oven) also but it does not appear the same in taste as well as appearance. I just try chicken tikka in oven, just in case I'm in a hurry or want to use it as a filling in wraps or rolls etc.. Moreover, I'm such a big fan of Indian grills and love everything tandoori way. This must have been a mughals contribution to India. The Persian and Arabic grills are very similar . This chicken tikka recipe is cosmopolitan in nature found worldwide. This chicken tikka is added to masala gravy to get the famous chicken tikka masala. The Punjabi style chicken tikka is usually different from this one as they use chicken leg piece with bones (I have tried cooking that one also, and it tastes equally good). Here goes the recipe...

Ingredients:
Boneless chicken - 1 kilo
Butter for basting


For the marinade:
Yogurt - 1 cup
Ginger-garlic paste - 1 tbsp
Chilli powder - 4 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Mace and nutmeg powder - 1/2 tsp
Lime juice - 1 tsp
Chicken stock cube - 1 nos
Salt for taste

Method:
Mix all ingredients and marinade overnight. Take out of the fridge 1 hour before grilling. Skewer them. Grill on hot charcoal grill, baste with butter and turn over and cook (or rather rotate well and cook, so that its cooked equally on all sides). Cook till its done. Garnish with onion rings, tomato slices, green coriander and serve.

Note:
I used a spicy red chilly powder which also gives a rich red color. Can use kashmiri chilly powder if less spice is required. Olive oil is a healthy option to butter.

Shish taouk masala

Shish taouk is a typical Persian grill. Shish is skewers and taouk is chicken. Its usually some chicken marinated with yogurt, lime juice, ginger-garlic paste, tomato paste etc. I had some shish touk in hand. Moreover, I always love to try out different recipes Indian style which is usually spicy, tasty, colorful, aromatic and full of flavour. This shish taouk masala would be fantastic filling for chawarma, wraps, rolls, burritos etc. At home, It was preferred to be served with rice, and rasam. Here goes the recipe...

Ingredients:
Shish Taouk - 2 nos
(skewered chicken)
Onions - 1 nos
green chillies - 2 nos
ginger - garlic paste - 1 nos
chilly powder - 2 tbsp
garam masala - 1 tsp
pepper powder - 1 tsp
salt for taste
oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions, and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add shish taouk, garam masala, finely chopped green chillies and stir for a min. Finally add salt and pepper. Serve hot.

Note:
Excellent way to use leftover shish taouk.

For shish taouk:
Marinate boneless chicken cubes with ginger-garlic paste, lime juice, yogurt, tomato paste, paprika powder or chilly powder, olive oil and salt. Skewer and grill on a charcoal barbecue or electric barbecue ( can even use the oven). Cook till its done.

Onion bhajjiya ( errulli bajji/vengaya bajji)

Bhajjiya or bajjis need no introduction. They are common snacks available in India anytime of the day. They are veggies like onions, potato, raw banana, chillies etc., coated with batter and then deep fried. I simply love them on a rainy day. They are served as tea time snacks, starters, or with the main course meal . Its simply tasty with coconut chutney. Here goes the recipe...

Ingredients:
Gram flour - 2 cups
Onions - 2 nos
Chilly powder - 1 tsp
Ginger-garlic paste - 1/4 tsp
Baking soda - 1 pinch
Salt for taste
Sparkling water for making batter
Oil for deep frying

Method:
Mix all ingredients except onions and oil to make a batter slightly thicker than pouring consistency. Either finely slice or chop the onions, dip them in the batter and deep fry in hot oil (should be around 170degrees). Drain the excess oil using a kitchen tissue. Serve hot with coconut chutney.

Note:
Sparkling water gives nice puff and keeps it crisp. Once the oil is hot , turn to medium flame and then fry. The 3rd picture is onion bhajjiya itself. I have sliced the onion into flat horizontal piece and dipped it in the batter and deep fried it.

Mutton fry

For meat lovers , this is one perfect recipe. This one is simply spicy! here it goes

Ingredients:
Mutton (Boneless) - 500 grams
Tomato puree - 1/4 cup
Onions - 1 nos
Ginger 1 inch piece - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tbsp
Green chillies - 1 nos
Salt for taste
Oil for cooking

For the marinade:
Roasted coriander powder - 1 tbsp
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp

Method:
Marinate the chopped (diced into cubes) meat with roasted coriander powder, chilly powder and ginger garlic paste and keep aside for 15 min. Shallow fry for 5 min, then pressure cook them (add the oil, in which it was shallow fried also) along with tomato puree up to one or two whistle (depends if the meat is soft or hard). In a wok, add about 2 tbsp oil and stir fry finely sliced onions , till they turn golden brown. Add finely sliced ginger, chilly powder and stir for a min. Now add the cooked meat along with finely chopped green chillies and pepper powder, add salt for taste and cook till its dry and the oil is well coated on the meat. Serve hot with salads, chappathis, rice etc.

Note:
This can be used as a filling in wraps and rolls.