Kung Pao Vegetables - Chinese style

 

          Kung Pao Vegetables is amazingly a very satisfying comfort dish. This is a vegetarian take on the classic Kung Pao Chicken. If you are a fan of Chinese food, you will simply love it. This spicy, sweet & sour dish is popularly found in the menu of all Chinese restaurants. 

          Wholesome and hearty, this colorful Chinese style veggie preparation is a very simple side dish that goes absolutely well with any Chinese fried rice or noodles. It is light on the tummy and is extremely easy to whip up. So check out the step by step pictorial recipe to prepare this healthy veg. delight. 

• 2 tbsp. oil
• 1-2 dry red chilies
• 1 tsp. garlic, chopped
• 1 onion, cubed
• 1 cup bell pepper & capsicum, cubed
• 1/4 cup frozen green peas
• 5-6 French beans, cut 1" size, steamed
• 3 baby corn, cut 1" size, blanched
• 8-10 broccoli florets, blanched 
• 1 tbsp. chili sauce
• 1 tbsp. tomato ketchup
• 1 tsp. soya sauce 
• 1 tsp. vinegar
• pinch of salt or to taste 
• 1 tsp. corn flour mixed with 1/4 cup water
• 2 tbsp. roasted peanuts
• 1 tsp. sesame seeds, dry roasted

          Heat oil in a wok and temper with dry red chilies and garlic. Sauté till the garlic changes color. 

          Add the cubed onion and sauté for a minute. Now add the cubed bell peppers, capsicum and green peas. Give it a stir and cook for 1-2 minutes. 

          Then add the blanched broccoli, baby carrots and steamed French beans. Sauté for a minute.

          Now add all the sauces, followed by the corn flour slurry. Simmer till it thickens slightly. Then add the roasted peanuts and give it a toss.

          Switch off the flame and sprinkle dry roasted sesame seeds. Serve hot with Chinese fried rice or noodles.

                         Heat oil & temper with dry red chilies and garlic. Sauté few seconds.

                                   Add the onion & sauté for a minute. 

                           Add the bell peppers, capsicum & green peas. Cook for 1-2 minutes. 

 Add the broccoli, baby carrots & French beans. Sauté for a minute.

                                  Add all the sauces,

                             followed by the corn flour slurry. Simmer till it thickens slightly. 

                                  Then add the roasted peanuts and give it a toss.

                                 Switch off the flame & sprinkle dry roasted sesame seeds. 

                                  Serve hot with Chinese fried rice or noodles.

Green Peri Peri Sauce - Fusion Style

           My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

         So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

• 5 long long green peppers, chopped
• 1 capsicum, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 8-10 green chilies
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/2 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste

          Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

                      Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3 
                      minutes or till they turn translucent. Set aside to cool.

                      Blend with remaining ingredients to a puree. Store in a clean airtight 
                      bottle & refrigerate for 10-12 days. 

                      Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
                      spread on sandwiches / parathas, as an accompaniment to appetizers 
                      or prepare a gravy with it. Lot of options. 

Chicken & Veg. Salad

          This is a healthy non-veg salad with the goodness of assorted vegetables and chicken. Make them more colourful and vibrant for a real visual treat. More varieties of veggies, other than what I have used can be added. 

          A little bit of dressing over it will tickle your taste buds. Have this colourful salad as a light meal. They are not only satisfactory but good for weight watchers. Such meal should be adopted for a healthy living. The chicken can be grilled as per choice and added to the salad. 

• 1/2 cup boneless chicken, boiled & shredded
• handful of baby spinach, washed & drained
• 1/2 cup red cabbage, sliced
• I capsicum, sliced
• 1 onion, sliced
• 1 tomato, sliced
• 1/2 cup mushroom, sliced
• salt & pepper to taste
• 1 tbsp. lime juice
• 1 tbsp. +1 tsp. olive oil
• 1-2 fresh red / green chilies, chopped

          Heat 1 tsp. oil in a pan and saute the mushrooms till they turns soft. Drain and keep aside. 

          Now in a bowl, combine all the above mentioned ingredients and toss well. 

          Just before serving, sprinkle salt and pepper powder and drizzle lime juice and olive oil.

Chinese Style Chicken Stir Fry

          This is a very easy, simple and a quick recipe that can be dished out in a jiffy. It is healthy and nutritious as it has the goodness of vegetables and chicken which is a lean meat. Minimum of spices goes into it, yet there is no compromise in the taste and flavour. It is light on the tummy and goes very well either with fried rice, plain steamed rice or noodles. 

• 1 chicken breast, cubed
• 1 capsicum, cubed
• 1 carrot, cubed
• 1 onion, cubed
• 1 tbsp. oil
• 2 pinches of pepper powder
• 2 pinches of garlic powder
• salt to taste
• 1 tsp. corn flour
• 1 tsp. spring onion, chopped
• 1 tsp. coriander leaves, chopped

          Marinate the chicken with a pinch of salt for 10 minutes. Mix the corn flour in 1/4 cup water and keep aside. 

          Heat oil in a pan and stir fry the chicken for 2-3 minutes. Add the veggies, pepper powder and garlic powder. Stir fry for a minute. 

          Add 1 cup water and salt. Bring it to a boil. Cover and simmer for 1-2 minutes. Add the corn flour slurry and stir till the sauce turns slightly thick. 

          Switch off the flame and transfer to a serving dish. Garnish with spring onion and coriander leaves. Serve with hot steamed rice or fried rice.

Salatet Batata (Potato Salad - Lebanese Style)

          This yummy Lebanese style salad is not only healthy but very easy and simple to dish out. You can serve it as a salad, an appetizer or as a light meal, accompanied with some baked or grilled delicacy. This sumptuous one-pot meal is anytime welcome. So go ahead and give it a try and relish it with your family and loved ones. 

• 1 potato, boiled & cubed
• 1 tomato, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 capsicum, chopped
• 2 stems of spring onion, chopped
• 2-3 tbsp. mint leaves, chopped
• 2-3 tbsp. parsley, chopped (I added coriander leaves)
• pinch of salt
• 1 tbsp. olive oil
• 1 tsp. lemon juice

          In a bowl, combine all the above mentioned ingredients. Transfer to a serving dish and serve as an appetizer, snack or as an accompaniment to some barbecue meat.

Roz Abiad Bil Bazela (Rice with Peas & Bell Peppers - Lebanese Style)

          This is an easy and a simple rice preparation in the Lebanese style where rice is cooked with green peas and bell peppers. It is almost similar to Indian style veg. pulao and is relished with any meat or / and barbeque dishes, salad and hummus. So do give it a try next time you are thinking of dishing out pulao or plain biryani by out checking the step by step pictorial recipe to prepare it. 

• 1 cup rice, soaked for 30 minutes
• 1-2 tbsp. olive oil
• 1/2 cup frozen green peas
• 1/2 cup assorted bell peppers, chopped
• salt to taste
• 1/4 tsp. pepper powder

           Heat oil and sauté the peas and bell peppers for a minute. Add the rice, salt and pepper. Stir fry for 1-2 minutes.

          Add 1 & 1/2 cups water and pressure cook for 1-2 whistles. (It can be cooked in an open pan too). Serve with any meat or / and barbeque dishes, salad and hummus.

                                Heat oil & sauté peas & bell peppers for a minute. 

                                Add rice, salt & pepper. Stir fry for 1-2 minutes.

                               Add 1 & 1/2 cups water & pressure cook for 1-2 whistles. 

                             Serve with any meat or / and barbeque dishes, salad & hummus.