Skip to main content

SKILLET ROSTED VEG CHICKEN 'KADAI VEG MURG'

I generally prefer vegetarian dishes but my daughters are hard core non-vegetarians so I keep trying my vege versions of non veg dishes on them so that they enjoy vege dishes as they enjoy non veg.Actually my personal motive is to give them nutritive dishes with exotic taste so that they never run away from the dining area. So, hear I present KADHAI VEG MURG or NUTRILA DELIGHT

Skillet roasted veg chicken
KADAI VEG MURG

INGREDIENTS :
250gm nutrilla nutri nuggets or soya chunks Boil with little salt
2 big onions ,peel and sliced
2 tbsp ginger garlic paste
4 tomatoes , steam ,skinned and crushed
3-4 tbsp curd
Salt as per taste
1 tsp Turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala
1 tbsp Kashmiri masala
1 large capsicum
1 large tomato
1 large onion
1 bay leaf
2-3 black pepper
2-3 clove
1 stick cinnamon
1 tsp cumin seeds
1 tsp coriander seeds
1 whole red chilli

METHOD:
Squeeze excess water from soya chunks and keep aside. In a bowl take curd,ginger garlic paste, coriander powder, chilli powder mix everything and add soya chunks mix and keep aside for 30 min.
In a wok or kadai heat oil add bay leaf,coriander , red chilli,cinnamon, clove, black pepper and cumin seeds stir and add onion in it fry till light golden in colour , add tomatoes and mix it properly cook for 2-3 min , add soya chunks and all other spices mix well and cook for 10- 15 min.
In a separate pan add 1tbsp oil and add onion,capsicum and tomatoes (cut into big dice)
Stir for 2-3 min and then add into the vege .
Cover and cook till oil separate add little water if required.
Serve hot with tandoori parantha or naan.



Comments

Popular posts from this blog

Oats dosa with drumsticks sambhar

Oates Dosa

Health is wealth .....it is really important to be fit and healthy. I realised that, some change in lifestyle can help in maintaining a balanced diet. To apply it in daily routine...I have started a Diet food series.
There's nothing more inviting than hot South Indian breakfast: strong filter coffee, piping hot drumstick sambher with little bits of coconut, tasty coconut chutney gunpowder and golden-crisp Dosa! I love dosas and in fact I'm planning to make one today in breakfast. And it's not just because they taste divine but also because they're really fun to make: Right from grinding down the urad dal and rice, letting the white stuff ferment to running your ladle through the batter checking for lumps, it's almost therapeutic. After your pour the batter down a hot sizzling pan, even the wait to figure whether the dosa will stick or not is a delicious feeling....Dosa with healthy twist will make this delicious treat more interesting. My dietitian sugges…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients:

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…