Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Kadai Chicken

Ingredients:
1 kg fresh chicken cut into small pieces
4 onions finely chopped
4-5 tomatoes 
1 tbsp garam masala
5-6 green chilies
1 tbsp ginger/garlic paste
1 tbsp black pepper powder
1 tbsp fennel seeds
Salt to taste

Method:
Heat oil in a kadai (pan); add chopped onions and fry until light brown. Now add giner/garlic paste and chopped green chilies and stir for 5 minutes. Now put in chicken and add 1 cup water. Allow it to boil.
When the chicken is almost cooked, add chopped tomatoes, garam masala, salt, black pepper powder, lightly crushed fennel seeds and mix. Remove from flame when the tomatoes turn soft. Decorate with onion and egg rings. Serve hot with bread.


Kadai Almond Peas

Ingredients:
100 gms green peas
75 gms almonds
100 gms chopped onions
1 tsp garlic paste
1 tsp ginger chopped
1 cup chopped tomatoes
1 tsp black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp oil
1 tbsp chopped cilantro
Salt and red pepper powder as per your taste

Method:
Soak almonds, peel the skin and keep them aside. Now heat oil in kadai. Fry onions in it till light brown. Then add garlic paste, chopped ginger and green chilies and stir. After about five minutes, add the chopped tomatoes, salt, black pepper, coriander seeds and red chili powder and keep stirring. When the tomatoes become soft, add the green peas and almonds. After about five to seven minutes, remove the preparation from the heat and decorate with cilantro. Serve with plain rice and raita.

Kadai Chole

Ingredients:
250 gms chick peas
½ cup oil
5 tsp garlic paste
8 pieces of dry red pepper
5 tsp coriander seeds
3 cups chopped tomatoes
8 green chilies whole
1 tbsp chopped ginger
2 tbsp limejuice
2 tsp garam masala
1 tsp kasuri methi
1 tsp turmeric powder
½ cup cilantro
Salt and oil as per requirement

Method:
Soak the chole in water overnight. Pressure-cook it the next day, and set aside. Separately, make a paste of coriander seeds, cilantro, red pepper and green chilies. Heat oil in kadai. Add the ready paste and stir. When the paste changes color, add the chopped tomatoes and fry them well. Add garlic paste, chopped ginger, salt, turmeric powder and cilantro. Continue stirring. After about five minutes, add boiled chole and stir. After a while remove the kadai from the heat, spread kasuri methi, garam masala and lime juice. Set hot with naan.