Lunches for the week #32

20131121_202743[2] The first week of the school holidays just ended and although MilkyBar was down with a  little cold earlier in the week, he is back to his usual self after a couple of days of drinking ginger-lemon-fenugreek tea and having simple light meals.

Mon: Mince beef and lentil porridge

Tues: Baked egg with swiss cheese, herbed flatbread, baby carrot and cherry tomato with pesto dip

Wed: Tuna puff, baby carrot and cherry tomato, golden kiwi

Thur: Thai-style fried noodles and plum

Fri: leftover dinner (more on that below)

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Mince and lentil porridge

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Baked egg, flatbread, crudities with pesto

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Tuna puff, baby carrot and cherry tomato, golden kiwi

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Thai-style noodles, plum

On Thurs night, my mum came over for a visit so decided to make an Indian dinner of Aloo Chapatti (Chapatti filled with seasoned mashed potato), Murgh Burtha (Minced chicken in a spicy tomatoey sauce) and Dhal Tadka. Super yummy and wholesome! The meal was also quick to put together and the flavours went well with each other. The recipe for  Murgh Burtha was from a book that I had picked from the library a week earlier, titled Passage thru’ India. Named after a famous Indian restaurant in Malaysia, Chef PS Kadam’s book has some really nice recipes that I can’t wait to try out. Dishes like Chicken Pakoda, Rista and many more have been made simple for the home cook.

I adapted the Murgh Burtha recipe by using diced chicken breast and by browning the meat before adding to the sauce. The dish is mild and quite economical. It will also go great with naan, regular chapatti, rice or even regular plain ol’ bread.

Murgh Burtha (Adapted from Passage thru’ India book)

2 chicken breasts (diced)
1 tsp cumin seeds
2 medium onions (chopped)
2 tsp ginger-garlic paste
2 green chillies (chopped)
1 large tomato (chopped)
1/2 tsp turmeric powder
1 tsp coriander powder
2 tsp red chilli powder
1 egg (lightly beaten)
1/2 tsp kasoori methi (dried fenugreek leaves)
1 tsp garam masala powder
2 tbsp coriander leaves
1 tbsp butter

Mix the chicken with a pinch of turmeric and red chilli powder. Heat 3 tbsp oil in a pan. Once heated, add the chicken. Fry til lightly golden brown on all sides. Remove and set aside. In the same pan, add the cumin seeds. Once popped, add the onions and let saute til lightly golden brown. Add the ginger-garlic paste and green chillies. Saute again for 2 min. Add the tomato and saute for 1 min. Stir in the turmeric, coriander and chilli powder. Saute til well-fried and the spices have released their oils. Put in the chicken and stir well. You may need to add a couple tsp of water to prevent the spices from burning. Add the egg and then season with salt, kasoori methi and garam masala. Continue to saute. Add the coriander leaves and adjust the consistency of the sauce with a little water. Stir in the butter. Serve hot.

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