Stir Fried Veggies - Version 3

Ingredients
Broccoli - Florets 1 cup (100 gms)
Carrots - Cut into 1 inch pieces (100 gms)
French bean - Cut into 1 inch pieces (50 gms)
Capsicum - cut into 1 inch squares
Onion - 1 medium sezed on cut into large peices
Garlic - 3 cloves (crushed)
Oregano - 2 teaspoon
Olive oil - 1 tablespoon
Salt as per taste

Method
Steam the veggies. Heat oil in a wok and add the garlic. Stir fry till the garlic turns light brown, add veggies and stir fry on a high flame for 2 minutes. Add the salt and oregano. Add the onions and capsicum, stir fry for 1 minute and remove from the heat.

Stir Fried Veggies - Version 2

Ingredients
Broccoli - Florets 1 cup (100 gms)
Carrots - Julienned (100 gms)
Baby corn - Cut in half length wise (50 gms)
French bean - Cut into 1 inch pieces (50 gms)
Capsicum - cut into thin strips (either green or a mix of different coloured ones)
Moong Beans sprouts - 50 gms
Garlic -1 tablespoon (chopped fine)
Oyster sauce - 2 tablespoons
Vinegar - 1 teaspoon
Oil - 1 tablespoon
Salt as per taste

Method
Heat oil in a wok and add the garlic. Stir fry till the garlic turns light brown, add the oyster sauce & veggies and stir fry on a high flame for 3 minutes. Add the beans sprouts and the capsicum, stir fry for 1 minute. Season with salt and vinegar, mix well and remove from the heat.

Stir Fried Veggies - version 1

Ingredients
Broccoli - Florets 1 cup (100 gms)
Carrots - Julienned (100 gms)
Baby corn - Cut in half length wise (50 gms)
French bean - Cut into 1 inch pieces (50 gms)
Capsicum - cut into thin strips (either green or a mix of different coloured ones)
Garlic -1 tablespoon (chopped fine)
Olive oil - 1 tablespoon
Chilly flakes -1 teaspoon (adjust quantity if needed)
Salt as per taste

Method
Bring 500 ml of water to boil with a pinch of salt. Add the broccoli and let it boil for one minute. Add the baby corn, carrots and beans and boil for another minute. Remove from heat and drain the water.

Heat oil in a wok and add the chilly flakes and garlic. Stir fry till the garlic turns light brown, add the boiled veggies and stir fry on a high flame for 2 minutes. Season with salt, add the capsicum, mix well and remove from the heat.

Microwaved Eggs

A quick and easy snack/ breakfast option

Ingredients
Eggs - 4
Onion - 1 small one chopped finely (about 2 tablespoons)
Tomato - 2 tablespoons chopped
Capsicum - 2 tablespoons (chopped fine - you can use a mix of red, yellow and green ones)
Coriander leaves - 1 teaspoon finely chopped
Chicken Sausage - 1 (chopped into cubes) - optional.
Cheese - 1 tablespoon grated - optional
Salt and pepper as per personal preference

Method
Whisk the eggs along with the salt and pepper. Add all other ingredients and mix well. Pour this into a flat microwave safe container (preferable ceramic or glass). Microwave at 100% power for 4 minutes and then for 6 minutes at 80% power.

Let it stand in the microwave for 2 minutes before you serve it.

Khattey Chaney (Spicy Chickpeas)

This one is for Jessie!

Ingredients
Kabuli/ Safed Channey (chick peas) - 250 gms
Tej Patta (bay leaves) - 4
Badi Elaichi (brown cardamom) - 4
Daal Chini (cinnamon) - 2 inch piece
Channa Masala - 2 tablespoons (any chana masala like mdh or everest brands etc)
Anardana (dry pomegrante seeds) powder - 1 tablespoon
Bhuna zeera powder (roasted cumin powder) - 1 tablespoon
Salt as per taste ( I usually put 1/2 a teaspoon)
Onions - 2 medium sized sliced fine
Tomato - 2 medium sized sliced fine
Ginger - 2 inch piece julienned
Green chillies - 4 chopped fine (optional)
Coriander leaves - chopped fine (optional)


Method
Wash and soak the chickpeas overnight. If you dont have the time to do that then soak them in hot water and leave aside for 2 hours.

Pressure cook the chickpeas for 15 minutes along with the bay leaves, cardamom and cinnamon. If you dont have a pressure cooker - boil the chickpeas till they are soft.

Drain the water and reserve (should be about 500ml).

Mash 1/4 of the boiled chickpeas. Add the dry masala and oil to the balance chickpeas and mix well.

Bring the reserved water to a boil and add the chickpeas. Mix well. Add half of the onions, tomatoes and green chillies and cook uncovered over a low flame for 10 minutes. Garnish with coriander leaves and the balance onions, tomatoes and green chillies.

Garlic Methi Chicken

Ingredients
Chicken - 700 to 800 gms (cut in to medium sized peices)
Yoghurt - 200 gms
Garlic paste - 3 tablespoons
Red chilli flake - 1 teaspoon (adjust according to personal preference)
Kasuri Methi (dry fenugreek leaves) - 2 tablespoons
Onion - 2 medium sized (sliced fine)
Green Chillies - 2-3 slit into half (adjust according to personal preference)
Garam Masala - 1 Bay leaf, 2 Cardamoms, 4 Clove, 1 inch peice Cinamom
Oil - 2 tablespoons
Coriander leaves - for granishing (optional)

Method
Mix together the yoghurt, garlic paste, kasuri methi and red chilly flakes. Marinate the chicken in this for atleast 1 hour (longer if possible)

Heat oil in a pan or kadhai. Add the gram masala, then the onions and green chillies. Add salt as per taste. Fry till the onions turn light brown.

Add the chicken along with the marinade and stir fry till the chicken changes colour. Then cover cooked (stir occasionally). Add a little water if needed (use as little water as possible). Garnish with coriander leave before serving.

Variation
You can uses 2 table spoons of tomato puree in the marinade. Use ghee or butter to fry the onions. (turns out kind of like a butter chicken preparation).

French Beans with Garlic

This one came from a dear friend Uma

Ingredients
French Beans - 250 gms (chopped as finely as possible)
Garlic - 4 large cloves (crushed)
Whole Red Chillies - 4
Oil - 2 tablespoons
Salt as per taste

Method
Heat oil in a wok. Reduce heat and add the red chillies and garlic. Stir fry till the garlic is light brown. Add the beans & salt and stir fry on a high flame (stir constantly) for 3 minutes.

PS: Do not cook covered as the beans get really soggy!