Food World

INGREDIENTS  2 lbs boneless chicken (cut into 1 1/2 inch square pieces) 3 tablespoons tandoori spice mix 4 tablespoons lemon juice 1⁄2 jalapeno (sliced) 4 leaves curry leaves (kari patta) 1 1⁄4 tablespoons red food coloring 2 tablespoons red chili paste 1 teaspoon oil (optional) DIRECTIONS In a pan add the chicken & stir fry till its half cooked or the water dries up. Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done. Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat. In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes. Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad

INGREDIENTS  800 g white fish fillets 1 tablespoon vegetable oil 3 medium white onions, sliced thinly 3 garlic cloves, crushed 1 tablespoon fresh ginger, grated 1 red Thai chile, chopped finely (use more if you wish) 2 teaspoons ground turmeric 1 teaspoon sweet paprika 1 teaspoon ground cumin 2 (400 g) cans whole tomatoes salt 1⁄2 cup coconut cream 1⁄4 cup fresh coriander, loosely packed and finely chopped 1 tablespoon of fresh mint, finely chopped DIRECTIONS Cut fish into 2cm pieces. Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens. Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil. Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly. Add fish and coconut cream, bring to boil. Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through. Just before serving, stir in coriander and mint. Serve with rice.

Ingredients  1/4 cup reduced-fat sour cream  2 tablespoons lime juice  salt and ground black pepper to taste  1 jalapeno pepper, halved lengthwise  2 1/2 cups shredded red cabbage  4 green onions, thinly sliced  2 tablespoons olive oil  1 pound tilapia fillets, cut into strips  8 (6 inch) flour tortillas  1/2 cup chopped fresh cilantro Directions Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked wi...