Murg Kali Mirch
Serves 4
- 1 kg chicken
- 1 tsp turmeric powder
- 25 - 30 peppercorns
- 3/4 cup tomatoes chopped
- 1/2 cup onions sliced
- 1 tblsp coriander powder
- 6 - 8 cloves
- 8 - 10 curry leaves
- 2 tsp garlic chopped
- 3 tblsp oil
- salt to taste
- Clean, wash and skin the chicken.Cut it into twelve pieces.
- Pound peppercorns to a coarse powder.
- Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
- Keep aside for half an hour.
- Heat up oil in a kadhai.
- Mix in cut onions and cloves.
- Stir fry on medium heat up till onions are light brown.
- Mix in cut garlic and stir fry for a minute.
- Mix in coriander powder and cut tomatoes.
- Stir fry till oil leaves the sides.
- Mix in marinated chicken, curry leaves and half cup water.
- Stir fry covered, stirring occasionally, till chicken is cooked.
- Correct flavor and serve hot.
Salad Nicoise
Serves 4
- 1/2 pound new potatoes, quartered
- 1/4 cup chopped fresh parsley
- 1/4 cup pitted nicoise olives
- 1/2 onion, thinly sliced
- 1 (6 ounce) can tuna
- 1/3 pound fresh green beans - rinsed, trimmed and blanched
- 1/2 pound mixed salad greens
- 1 cup lemon vinaigrette
- 3 hard-cooked eggs, quartered
- 3 roma (plum) tomatoes, thinly sliced
- 1 tablespoon capers
- 4 anchovy filets
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
