How to Make Tasty Chicken Stir Fry with Veggies

Stir frying chicken with veggies is really easy, it always makes a quick meal full of goodness. 

Adding spices and sauces are of-course to your liking but some how in my eyes, a great chicken and veggie stir fry is with just a few ingredient's and nothing more than two sauces. 

This dish has to highlight the veggies and chicken so adding too many sauces can over power the dish.

My fav combo is soy and oyster sauce, a true match every time. 

Here's my go to stir fry which i have at least once a week.

After trying many variations this one is my favourite and over the years I have now learnt on getting the best out of this humble mix veg and chicken dish by cooking it just right, in my eyes of course !
Just saying !!!!

 

Serves two

I use only these veggies and nothing more

1 Carrot cut in squares
1 Green capsicum cut in squares
5/7 large mushrooms cut
1 cup snow peas
1 small zucchini cut in squares
1 large chicken breast cut in strips, marinate with a pinch of sugar, salt and chilli sauce.
Marinate for half an hour.

2 tbs soy sauce
2 tbs oyster sauce
1/2 cup water
1 tsp vinegar
1 tsp chicken stock powder
1 tsp sugar
2 tsp freshly cracked pepper
salt to taste

1 tbs garlic minced
1 tbs ginger grated
Spring onions for garnish

Not adding even one ingredient makes a world of a difference, i highly recommend you guys stick to the listed ingredients for best results.

Before you start cooking make a sauce mix, add the water both the sauces, pinch of salt,chicken powder, sugar and the corn flour. Mix well and keep aside for later.

~ In a pan boil some water and add salt along with the vinegar,add in the chopped carrots and boil for 5/7 min, you may boil them a little longer if you want them a bit more cooked but its best to keep a bit of a crunch.Once the carrots are boiled drain and transfer to a plate.

~ In the same boiling water add in the snow peas and zucchini, boil for just 2 min, drain and transfer to a plate.

~ Last add in the capsicum and boil just for a min, drain and keep aside too.

~ Now its time to stir fry, use a large pan for this. Add some veg oil and saute the marinated chicken, let the chicken cook, almost 90 % done. Add in the ginger and garlic at this stage, adding it before will burn the garlic so add it only once the chicken is half cooked.

~ Next add in the mushrooms and cook for 2/3 min tossing with the chicken.

~ Transfer all the veggies to the pan and toss well, add in the sauce mix and allow to coat all the veggies and chicken. Toss well till the sauce thickens, now add in the crushed pepper.

Once done, garnish with spring onions.

You can have this with steamed rice or even just as a side dish or even as a main meal its yum any time, hope you guys try it out.

Frozen Fruit Sandwich (guiltfree icecream) | 3 Ingredient Dessert Recipe

Try these tasty 3 ingredient frozen fruit sandwich instead of ice cream or for those days when you crave something sweet, banana is the base for this recipe, adding any other fruit puree or  berries of your choice is completely up to you.

I love how this recipe has no sugar too, this is totally guilt free and gets ready in no time. Try it asap!



 

 

Makes 6 sandwiches :

2 large bananas

1/2 cup blue berries

honey gram crackers

 

 

Cut the bananas and lay them on a plate, freeze them for 20 min.

 

Crush them, you can see how the texture gets in 2 crushes, yumm already !

 

This is how it will look after 4/5 crushes in your blender, they are getting a creamy ice-cream like texture.

Crush 2/3 times more and then you will get a smooth creamy texture just like ice-cream, but this one is without sugar, cream or milk, how cool is that guys ?
Add in the blue berries and crush till they get blended in. Now stop and work quickly.

 

Line a square or rectangle baking pan with foil and spread the mixture.

 

Cover it with foil and freeze for 2 hours.

 

 

I love honey gram crackers but of course you can use any flavour of your choice.

 

With the help of your gram cracker cut portions, work quickly so it wont melt.

 

Now all you do is assemble your frozen fruit sandwich.

 

 

 

 

Wrap them individually and freeze for later use.

                                     
Eat away, they are so yummy ! 3 ingredients are all you need for a healthy everyday dessert.

Mustard Fish Curry | Fish Curry with Mustard Paste



Mustard fish curry and steamed rice is a true match made for your mouth, extremely simple and you will love the slight bitterness with the mustard paste, start with very little mustard if you are trying it for the first time. Mustard fish curry needs a nice firm fish, I used king fish today.

 

Make this for lunch guys its delish. 

 

Mustard Fish Curry

 

 

This recipe serves 2 

For the whole spices

2 tsp cumin seeds

2 green chilies split

4 cardamom pods

2 small cinnamon sticks

1 large dried red chili broken in half 

grind 1 tsp mustard seeds with 4/6 garlic cloves and 1 inch ginger

 

Masalas

1 tsp red chili powder

2 tsp garam masala

1 tsp turmeric

2 tsp sugar

2 tsp cumin powder

1 tsp coriander powder

1 large onion grated

1 tomato pureed

 

 

 

Marinate well washed and cleaned fish with turmeric and salt for about 15 min. I have used king fish.

 

Add 2 tsp of mustard oil to a non stick pan, wait for the oil to heat up well and lightly fry the fish, do not over brown the fish.

 

After lightly frying the fish keep it aside.

 

 

In the same pan again add 2 tbs mustard oil and again wait for it to heat up, add the whole spices.

 

After few seconds add the mustard paste mix and saute for 2 min

 

Keep the flame on medium so the ginger , garlic wont burn, then add the onion paste, sugar and allow the onion paste to get light brown, keep a low flame.

 

After 5/7 min add the dry spices and salt, cook on low for more 5 min.

 

 

Add the tomato puree and cook covered for 5 min on low heat.

 

Remove the lid and saute again, allow the masala to completely dry and cook.

 



 

 

Once the masala has completely cooked add 1 cup water and add the fish pieces, allow to boil.
Check for salt, add another pinch of garam masala now. Cover and cook on low for 5 min.

Open the lid and check if the fish has cooked, once done garnish with coriander leaves.

Allow to rest for 5 min before serving.
Serve with steamed rice and some salad.

Recipe for Perfect White Veg Pulao / Pilaf

Sometimes the only thing a girl needs is a plain veg pulao with dal and some papad on the side to feel everything is perfect in this world, that is the beauty of comfort food.

Are you wondering why all the fuss for such a simple and easy dish? The answer is sometimes we all just need to get back to the basics, so if you are some one struggling to cook up the perfect pilaf /pulao then this one is for you.

 

Every house has their own version of the perfect veg pulao with their secret tips to cook fluffy rice, and many homes take their pulaos very seriously, no kidding.

When it comes to me I just follow the universal rice cooking ratio - 1 cup rice + 2 cups water = perfect rice every time.

My version is very basic but if you follow these steps you will only have the most aromatic and flavourful pulao with each grain separate, I promise you.

 

Simple tips to follow to make the best pulao.

Do not add a ton of whole spices, they always pop in your mouth making the aromatic pulao a nightmare to eat as you and your guests will be left struggling to remove them one by one.

 

Make sure you wash and soak the rice for not less than one hour.

 

For a unique and flavourful twist add fennel seeds to the ginger garlic paste, you will be glad with what fennel can do to your pulao.

 

Stick to just peas and carrot chopped in small cubes, remember its a white veg pulao and just has hints of veg here and there.

 

Always saute the rice before adding the water, this is what makes any pulao get that wow factor.

 

Use a large saute pan when ever you make pulao, a large surface helps when you saute the rice and each grain gets evenly coated.

 

 

 

 

Here's what you need 

1 cup basmati rice - washed very well and soaked for an hour

1 large onion chopped

1/2 cup peas

1/2 cup chopped carrot

4/6 cardamom pods powdered fine

2 garlic, 1/2 tsp fennel seeds and 1/2 inch ginger paste

2 tsp lemon juice

2 table spoon ghee

 

Whole spices (less is more)

1 bay leaf

2 cloves

1 large cinnamon stick

2 tsp cumin

 

Start by adding the ghee to a heavy bottom saute pan, once heated add in the whole spices and after a few seconds quickly add in the ginger garlic and fennel paste, saute for a min and add in the chopped onion. Keep the flame low, make sure the onion stays a pale pink and not brown.

 

After 2/3 min add in the peas and carrot, drain the water from the rice and add it to the pan, saute everything gently for 5 min, be patient and coat each grain well.

Saute till all the water from the rice dries up. If not, give it another few min till the rice looks lightly toasted. Make sure nothing browns. You will get a great aroma by now.

 

Now add in 2 cups of water and put the heat on high, add salt to taste, powdered cardamom and the lemon juice. stir it very gently so everything mixes well.

 

Wait for a boil, as soon as you see a boil put the heat on low and cover quickly with a tight lid.

 

Cook for 12/15  min, depending on the rice of course. After you shut off the flame allow to rest for 5 min before opening the lid. Fluff only with a fork and transfer to a plate, let all the steam escape.

 

If you feel the rice is not cooked cover it again with the lid and leave it in for 10 min, the steam will cook the rice. No need to start the stove for this.

 

That's it, now your done. Its simple and wonderful to eat, enjoy.

 

The Best Salmon Cakes Ever | Easy Salmon Cakes





I have tried quiet a few salmon cake recipes over the years and this one is my favourite, it always makes a great lunch or dinner with green salad on the side.

Just like all my recipes these salmon cakes are really easy to cook up too. I always feel salmon cakes need some texture, so instead of adding a ton of bread crumbs I add grated zucchini, sure you can skip it if you want it to be all salmon, but some how I feel the patties form better and stay crispy on the outside much longer by adding it.

These salmon cakes along with chili garlic sauce is our go to party appetizer too, totally delish !!

 

  

 

 

For 1 can salmon use 1 small grated zucchini, squeeze the water out of the zucchini and lightly saute with 2 large finely chopped garlic cloves, no need to add oil.

In a bowl add some melted butter, 1 tbs milk and add 2 tbs bread crumbs to this, mix well till the bread crumbs are well coated with the milk and butter.

 

We also need 1 tbs mayo, lemon zest, chopped coriander, 1 green chili, salt,1 tsp pepper and some sea food seasoning. mix everything well, use your fingers not a spoon.
If the mix is too dry add more mayo, always start with less mayo and add more if needed.

 

I use a mix of olive oil and butter to cook my salmon cakes, form patties with medium thickness, making them very thin can break these babies.

Cook them till light or medium brown, but you guys know me I like them a bit dark and super crispy. Do make these for lunch, dinner or to enjoy with drinks. They are lovely.

No Fry No Bake Chinese Chicken Wings | To Die for Chinese Chicken Wings



These Chinese chicken wings are my absolute favourite as there is no frying or baking involved, with a handful of ingredients you get a sticky, sweet and salty dish which is better than any restaurant I promise you, I dare you guys to try the tastiest Chinese chicken wings ever in your home kitchen.

It is the bomb !

 

 

Try sticking to the steps shown for best results, if you alter the ingredients there will be big change in taste as it can get too sweet or way too salty.

This recipe is for 10 large chicken wings :

3 tbs brown sugar

1/3 cup water

1/2 cup soy

3 tbs oyster sauce

1/2 cup sherry or cooking wine (I used sherry)

3 tbs rice vinegar

2 red chili slit

1 large cinnamon stick

2 large star anise

1 medium ginger roughly cut

Mix all the ingredients listed above.

You also need
1 tbs sesame oil
spring onion for garnish
sesame seeds for garnish
10 large chicken wings

                                  

 

For this recipe use a big nonstick pan, start by adding the oil and then lightly brown the chicken wings, do it in batches or else they wont brown.
Half way through the browning add the ginger pieces.Do not cut it fine or grate it.

Saute on a low heat till the chicken gets a light brown colour, not too dark,.

 

Now add in the glaze and allow to boil once, when you see the mix is boiling cover with a lid and keep the flame on low, cook for 15 min.

 

After 10/ 15 min the mix will thicken, check in between and cover if the chicken is yet to cook.

Once the wings cook, saute again and  cook without the lid, it will continue to thicken and get a glossy finish.You can continue cooking if you want it more sticky.

Now your done, sprinkle with sesame seeds and spring onions and serve these wings hot. Yes hot !

 

Serve with veggie noodles or just plain rice. They taste better even the next day, only if your lucky to have left overs.

When are you making the worlds best chicken wings?

 

Achari Baingan Bhartha | Special Baingan ka Bhartha

Achari Bharta is just your regular bhartha jazzed up and flavoured with acahri masala, great for days when you crave some spicy and rustic tasting eggplant.

Many prefer grilling the eggplant in the oven but after trying it a few times in the oven I feel the stove top works best for this.

Grilling the onions and tomatoes are completely up to you, but why wouldn't you right? More flavour and the aroma is just too good guys.

 

Most of you will wonder about the achari spices used in this recipe, basically there be about a minimum half a dozen achari spices used when you make achari sabzis or achari non veg dishes but believe me using the mix I have mentioned gives the same results so why bother using the rest.



 

 

We ate this yummy achari baingan bhartha with spring onion rotis and salted jeera lassi.

 

The tip to making any bhartha taste divine is grilling the eggplant, tomato, onion and also the garlic, you will never go back to the old baingan bhartha recipe once you do it this way.

 

                                    

                

Achari masala is really quick to make, you can make some extra masala and store it for later after you try this recipe out.

 

                                                            1/2 tsp panch phoran

                                                            1 tsp fennel seeds

                                                            1 tsp kalonji seeds

roast them on a very low heat and crush very lightly, make sure you do not make a powder

 

 

Use mustard oil and heat it till smokey, add onion and the garlic, add salt and allow it to get soft, add in the achari masala, red chili powder and then the tomato chopped. Cook for 5/7 min.

 

Now add in the peeled and mashed eggplant, mix it in the onion tomato mixture and cook covered for 5 min on low. Remove the lid and mash well so everything is mixed well, check for salt.
Last add in a pinch of garam masala and lots of coriander chopped.

Now your done, try it guys its yummy !

 

Jackfruit Seed Dal with Drumstick

For the first time I saw jackfruit seeds at a local super market and I was thrilled, couldn't wait to get home to make this amazing coconut based dal adding the jackfruit seeds, using drumsticks for this dal is up to your liking but I insist you must as it goes together beautifully.

Please temper the dal only in ghee or else it is not worth the effort guys.

There are plenty of different ways you can prepare this dal, today I am showing you a less spicy version for jackfruit seed dal.

 

 For those who do not know much about cooking with jackfruit seeds this can be a start. Do give it a try, it tastes wonderful.

 

 

1 cup cooked moong dal (add turmeric while cooking )

 

Few jackfruit seeds add more or less to your liking

(peel the skin and cut in half, pressure cook for 1 whistle or boil adding turmeric and salt)

 

Drumstick boiled with salt and turmeric

 

1 tbs coconut powder

 

Salt to taste

 

Tempering

1 tsp mustard seeds

 

1/2 tsp cumin

 

a pinch of fennel seed powder for aroma

 

few curry leaf

 

hing

 

ginger , green chili and garlic crushed (add to taste)

 

                                     
While boiling the jackfruit seeds make sure they retain their shape and not get mushy, in the same pan add the drumstick too, the drumstick also needs to retain their shape so do not overcook it.

 

Add the cooked dal and boil, adjust the water and add salt, then add in the coconut powder diluted in some water. Cover and cook for 2 min.

 

 

Now for the tempering add ghee to a pan and add the mustard seeds followed by the rest of the tempering ingredients.

Check for salt and adjust to taste. Now your done !

Serve this wonderful jackfruit seed dal with fish fry on the side and enjoy.

Pita Bread Greek Pizzas

These yummy Greek pizzas make a quick party snack or just as a light lunch when you crave for something fresh and zesty.

If you don't have pita bread at hand  you can use a regular pizza base however I insist you try your best and get some freshly made pita bread or you can make your own too, honestly I do not have the time to make them from scratch so I get it from the bakery.

 

Below is the pic of my red and white pizzas, try both and see which one is your favourite, I loved the white pizza a lot more,the feta, beetroot and olives are a true match made in your mouth for sure !

 

Use more or less of these ingredients to your taste

Boiled beetroot
Black olives
Boiled baby potatoes
Spinach (blanched)
Feta Cheese
Mozzarella Cheese
Pita Bread
Greek olive oil
Crushed garlic
Oregano
Parsley
Lemon zest
Tomato basil sauce

Start by making a mixture with some olive oil, crushed garlic, lemon zest ,parsley, oregano and cumin  to brush on top of the pita bread base, this step is very important for your Greek pizzas to be super flavourful so do not skip it.

 

For the white pizza brush the olive oil mix on the base, then top with beetroot, spinach, potato and some feta.
Bake at 180 c for 10 /15 min, then add in mozzarella and grill for 5 min till the cheese melts.

 

For the red pizza again brush the base with the olive oil mix and add some tomato basil sauce, add the toppings and just like the white pizza bake for 10 min and then grill after adding the mozzarella.

 

                     

 

 

 

Green Gram Brahmin Style



If you are looking out for a gram dish with no onion, garlic or ginger then do give this simple green gram side dish a try. I had seen this recipe in a Maharashtran Brahmin cookery show.

 

You can make this with black eyed peas and brown gram too, they all taste great.

 

For festivals this simple green gram side dish is eaten with coconut rice, pickle ,yogurt and papad.

It makes a great combo and is very light on your tummy too. Hope you try it out.

1/2 cup green gram soaked for 8 hrs.

 

1 tsp mustard seeds

 

1 tbs grated coconut

 

1 tsp turmeric

 

2 tsp red chili powder

 

2 tsp grated jaggery

 

1 tsp hing

 

Lots of coriander

 

Salt to taste

 

Add oil and the mustard seeds, after they splutter add hing, quickly add the turmeric and red chili powder along with the soaked green gram.

Saute for a min and add the grated coconut and jaggery.

Add a little bit of the chopped coriander leaves and salt too.

Pressure cook for 2 whistles adding very little water.

Once done mix in the rest of the coriander.

This dish is made with very less chili but again you can always add ingredient's to your taste.