This is an easy and a healthy stir fry side dish made of chicken and few mixed veggies. I added some sambar powder for a South Indian flavour. It goes very well with either rice or chapattis. You can add any other veggies of your choice and a different spice flavor according to your preference. It can also be served with noodles or pasta. So make this colorful stir fry and enjoy a simple meal with your loved ones.
- 1 cup boneless chicken cubes
- 1 capsicum, cubed
- 1 small carrot, sliced
- 1 cup cabbage, cubed
- 1 onion, cubed
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted coriander powder
- 1-2 tsp. sambar powder
- 2-3 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1 tsp. urad dal (split black gram)
- 1 tsp. garlic, chopped
- 1 tbsp. spring onion, chopped
- 1 tsp. coriander leaves, chopped
Heat 1 tbsp. oil in a pan and sauté the chicken till it is lightly browned. Keep aside. Add remaining oil and temper with mustard seeds. Allow it to splutter.
Add the curry leaves, urad dal and asafoetida. Sauté for a few seconds and then add the garlic. Stir fry for a few seconds more.
Add all the veggies and continue to stir fry for a minute. Add the sautéed chicken and all the dry spices. Mix well, cover and cook for 2-3 minutes or till the chicken is cooked.
Switch off the flame and transfer to a serving plate. Garnish with chopped spring onion and coriander leaves. Serve as a side dish with either rice or chapattis.
Make your everyday dessert a bit healthy and appetizing by adding any fruit of your choice. So try my version of a yummy Cranberry Shrikhand, which is very easy and simple to prepare. They can be made in a jiffy and is best served chilled, garnished with chopped nuts. This sort of fruit based dessert is ideal for any party by trying out with various fruits of your choice each time.
- Hung yoghurt made from 400 gms. yoghurt
- 1/2 cup cranberry puree
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- 1 tsp. chopped pistachio to garnish
- 1/2 tsp. melon seeds to garnish
Mix together all the ingredients (except the garnishings). Pass through a sieve for a smooth texture. Refrigerate for some time.
Spoon into individual bowls. Garnish with chopped pistachio and melon seeds. Relish as an after meal dessert or anytime you desire.
Kulfi is an equivalent to Indian Ice cream which is basically a frozen dessert prepared with milk and other flavoring agents. They are just perfect during summer or as an after-meal dessert. Today let me share kulfi made with milk, some store bought pedas (instead of khoya), cranberry puree and some chopped pistachios.
It turned out absolutely yummy with a creamy texture and a slight crunch from the chopped nuts, So serve this chilled dessert and bring a smile among your loved ones. Besides beating the summer heat, make any occasion memorable with this yummy cranberry pistachio kulfi.
- 2 cups full cream milk
- 1/3 cup cranberry puree
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- 2-3 milk pedas, crumbled
- 1 tbsp. chopped pistachios
Bring the milk to a boil and simmer for 4-5 minutes. Add the crumbled pedas, pistachios and cardamom powder. Continue to simmer till it slightly thickens. Keep aside to cool.
Add the cranberry puree and rose water. Mix well and pour into kulfi moulds. Refrigerate overnight.
While serving, dip the moulds in water for a minute to loosen. Serve chilled, as desired.
A must try recipe for all fish lovers, this Hilsa Fish Biryani is just out of this world. It is cooked in a rich yoghurt and coconut milk gravy and flavored with kewra water. It is a one-pot delicacy that is just perfect for any special occasion, festivals or dinner party. Serve it with some gravy, green chilies and lime wedges for a sumptuous Sunday menu. So check out the step by step pictorial recipe to prepare it.
Fish Curry -
- 3 pieces of Hilsa fish
- 2 tbsp. oil
- 2 tbsp. ghee
- 2 onions, sliced
- 1 tbsp. ginger-garlic paste
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin powder
- salt to taste
- 1/2 cup yogurt, beaten
- 2-3 green chilies
- 1 cup coconut milk
Biryani -
- 1 cup Basmati rice, soaked for 30 minutes
- 1-2 tbsp. ghee / oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1-2 bay leaves
- 1 onion, sliced
Garnishing -
- 2 tbsp. fried onions
- 2 slit green chilies
- 1 tsp. kewra water
- 1 tsp. coriander leaves, chopped
- 1 tbsp. ghee
Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10 minutes.
For the curry - Heat oil and ghee in a pan and sauté the onion till light brown. Add the ginger-garlic paste and fry for a minute.
Now add all the dry spices and mix well Add the beaten curd and green chilies. Simmer for a minute. Add the coconut milk and simmer further for a minute.
Add the marinated fish pieces and cook, covered for 4-5 minutes. Switch off the flame and keep aside.
For the Biryani - Heat the ghee / oil in a separate pan and temper with the whole garam masala and bay leaves. Add the onion and sauté till light brown.
Add the soaked rice and stir fry for 1-2 minutes. Add 3-4 tbsp. of the gravy, salt and 1 & 1/2 -2 cups water and cook till the rice is done. (I pressure cooked for 2 whistles)
To assemble - Arrange the cooked rice in a pan and then arrange the cooked fish over it. Spread a little of the gravy, ghee, fried onions, slit green chilies, kewra water and coriander leaves.
Cover with a lid and cook in dum on a low flame for 5-10 minutes. Serve with the remaining gravy, few green chilies and lime wedges for a sumptuous meal.
Marinate fish with a pinch of salt, turmeric powder & red chili powder
for 10 minutes.
Heat oil and ghee in a pan & sauté the onion till light brown.
Add the ginger-garlic paste and fry for a minute.
Add all the dry spices and mix well.
Add the beaten curd & green chilies. Simmer for a minute.
Add the coconut milk and simmer further for a minute.
Add marinated fish pieces & cook, covered for 4-5 minutes. Switch off
flame and keep aside.
Heat ghee / oil in a separate pan & temper with whole garam masala
and bay leaves. Add the onion and sauté till light brown.
Add the soaked rice and stir fry for 1-2 minutes.
Add 3-4 tbsp. of the gravy,
salt and 1 & 1/2 -2 cups water and cook till the rice is done.
Arrange cooked rice in a pan & place cooked fish over it. Spread some
gravy, ghee, fried onions, green chilies, kewra water & coriander leaves.
Cover with a lid & cook in dum on a low flame for 5-10 min.
Serve with remaining gravy, few green chilies & lime wedges.
Kachoris are very popular in the Northern regions of India. A plate of these hot and crispy deep fried breads along with a side dish makes for a perfect weekend breakfast. Very simple and easy to prepare, these stuffed paneer kachoris can also be relished as snacks, lunch box meal or can be packed for a weekend picnic. So check the step by step pictorial recipe to prepare it.
- 1 cup plain flour (makes 10)
- 1 cup whole wheat flour
- pinch of salt
- pinch of pepper powder
- pinch of red chili flakes
- 1 tbsp. oil
- oil to deep fry
Stuffing -
- 150 gms. paneer, mashed
- salt to taste
- 1-2 green chilies, chopped
- 1/2 tsp. garam masala powder
- 1/2 tsp. ginger, grated
In a bowl, mix together all the ingredients for the stuffing and keep aside.
In a separate bowl, mix together plain flour, whole wheat flour, salt, chili flakes, pepper and 1 tbsp. oil.
Add water little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 30 minutes.
Divide the dough and the paneer stuffing into equal portions. Take one portion of the dough and roll into a small poori.
Stuff little of the paneer mix, close all edges and roll out. Make similar stuffed kachoris.
Heat oil in a pan / kadai and deep fry the kachoris till light golden in colour. Drain on a kitchen towel and serve with any side dish.
Mix all ingredients for the stuffing & keep aside.
In a separate bowl, mix plain flour, whole wheat flour, salt, chili flakes,
pepper & 1 tbsp. oil. Add water little at a time & knead a tight dough.
Take one portion of the dough & roll into a small poori.
Stuff some paneer mix, close all edges and roll out.
Heat oil in a pan & deep fry kachoris till light golden in
colour. Drain on a kitchen towel.
Serve these hot kachoris with any side dish.
