This is a simple, quick and an absolutely easy side dish that goes extremely well with egg fried rice or noodles. It is generally marinated chicken cubes that is deep fried and cooked along with bell peppers in a sweet and sour gravy. Made use of all types of sauces to complete the picture. It is better that any takeaways. So check out the step by step pictorial recipe to prepare this yummy homemade delicacy.
- 3-4 chicken breasts, cubed
- 2 tbsp. corn flour
- 1 egg
- salt to taste
- 2-3 tbsp. tomato sauce
- 2 tbsp. chili sauce
- 1 tbsp. soya sauce
- 1 tbsp. ginger-garlic paste
- oil to deep fry
- 1 tsp. garlic, grated
- 1 cup assorted bell peppers, cubed
- 1 onion, cubed
- 3-4 spring onion (white part)
- salt to taste
- 1/2 tsp. pepper powder
- 1 tsp. vinegar
- 1 tsp. corn flour mixed in 1/2 cup water
- 2 tbsp. chopped spring onion (green part)
Marinate the chicken with salt to taste, egg, corn flour, ginger-garlic paste and all the sauces for 10-15 minutes. Heat oil to deep fry.
Fry the marinated chicken cubes in batches till golden colour. Drain on a kitchen towel and keep aside.
Heat 1 tbsp. oil in a pan and temper with garlic. Sauté for a few seconds. Then add the cubed veggies, onion, spring onion (white part), salt and pepper. Stir fry for 2-3 minutes.
Add the corn flour syrup, vinegar and the fried chicken. Continue to simmer till it becomes slightly thick.
Switch off the flame and garnish with the chopped spring onion (green part). Serve on a bed of noodles or with egg fried rice.
Marinate chicken with salt, egg, corn flour, ginger-garlic paste & all the
sauces for 10-15 minutes.
Heat oil to deep fry & fry marinated chicken cubes in batches till golden.
Drain on a kitchen towel and keep aside.
Heat 1 tbsp. oil & temper with garlic. Sauté for a few seconds.
Add cubed veggies, onion, spring onion, salt & pepper. Stir fry for 2-3 min.
Add the corn flour syrup, vinegar....
....and the fried chicken. Simmer till it becomes slightly thick.
Switch off flame & garnish with the chopped spring onion.
Serve on a bed of noodles or with egg fried rice.
If you are looking for a simple and an absolutely easy mutton curry, then here is one just for you. This is a dry mutton curry with some fresh grated coconut. Though this recipe has no onion, garlic or ginger, yet it is really delicious and can be enjoyed as a weekend lunch with some plain pulao and salads as accompaniment. So check out the step by step pictorial recipe to prepare it.
- 500 gms. mutton with bones, cut into medium size
- 2-3 tbsp. oil
- 1 tsp. coriander powder
- salt to taste
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 2 tsp. red chili powder
- 1/2 cup fresh coconut, grated
- 1-2 tbsp. coriander leaves, chopped
Pressure cook the mutton in 1 cup water for 10 minutes on a low flame after the first whistle.
Heat oil in a pan and add all the powdered spices. Stir for only a few seconds. Then immediately add the mutton and the coconut.
Simmer on a medium flame till almost dry. Garnish with coriander leave and serve with any form of Indian bread or rice.
Heat oil & add all dry spices. Stir for only a few seconds.
Then immediately add mutton.....
....and coconut. Simmer till dry.
Garnish with coriander leave & serve with any form of Indian bread or rice.
Chow-chow / Chayote or Squash as it is known in Bengali is generally considered good for the tummy as it has a cooling effect. It can be prepared in many ways - into a thin gravy or a thicker curry. Vadi / lentil dumplings and prawns can be added for the veg. & non-veg version.
Today I prepared a slightly richer version of the curry I usually make. It has lots of onion as the name denotes and can be relished both with rice or chapatti. So check out the step by step pictorial recipe to prepare it.
- 2 squash (chow-chow), cubed
- 2-3 tbsp. mustard oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1-2 bay leaves
- 1 onion, chopped
- 1 onion, sliced
- 1 tomato, chopped
- 1 tbsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp; sugar
- 1 tsp. ghee
- 1 tsp. coriander leaves
Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. Add the chopped onions and sugar. Stir fry till light brown.
Add the tomatoes. Cover and cook on a medium flame till it s mashed. Add the ginger-garlic paste and continue to fry for a minute or till the raw smell is gone.
Add all the dry spices (except garam masala and salt) and sauté till it is well incorporated. Now add the chopped chow-chow and the sliced onion.
Mix well and cook, covered for 4-5 minutes. Add 1 cup water and salt. Cover and simmer till the veggie is soft and the gravy thickens slightly.
When done, add the garam masala and ghee. Toss well and serve, garnished with coriander leaves.
Heat oil & temper with bay leaves, cinnamon, cardamom & cloves.
Add chopped onions & sugar. Stir fry till light brown.
Add tomatoes. Cover & cook on a medium flame till it is mashed.
Add ginger-garlic paste & continue to fry for a minute.
Add all dry spices (except garam masala & salt) & sauté well.
Add chopped chow-chow & sliced onion.
Mix well & cook, covered for 4-5 minutes.
Add 1 cup water & salt. Cover & simmer till soft & the gravy thickens.
When done, add garam masala & ghee. Toss well.
Serve, garnished with coriander leaves.
