Indian
recipes

Recipes
from Rajasthan

Achaari murg

• 600 GRAM CHICKEN BREAST, sliced
• 3 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, grated
• 1/2 TSP MUSTARD SEED
• 1/2 TSP CUMIN SEED
• 1/2 TSP FENUGREEK SEED
• 3 RED PEPPERS, chopped
• 1 CUP YOGURT
• 1 ONION, sliced
• 3 TBSP TOMATO PUREE

• 400 GRAM PRAWNS
• 1 ONION, chopped
• 1 SWEET PEPPER, cubed
• 400 GRAM BROCCOLI, cut in florets
• 2 TOMATOES, cubed
• 1 1/2 CUP COCONUT CREAM
• 1 RED PEPPER, chopped
• 1/2 TSP CURRY POWDER

Stir fry the spice seeds in ample hot oil for 3 minutes. Add the onion, garlic, pepper and ginger and stir fry 3 minutes more. Add the chicken and fry until brown on all sides. Add the remaining ingredients, 1/2 cup of water and pepper and salt to taste and bring this to the boil. Simmer for 15 minutes; serve with rice.

Stir fry the onion, green pepper and sweet pepper for 5 minutes; add the prawns and stir fry 5 minutes more. Add the remaining ingredients, bring this to the boil and simmer for 5-10 minutes. Serve with rice.