Chicken-Veggies Fry

Ingredients

Chicken: 700gms

Capsicum: 1

Carrot: 1

Beans: 7

Cauliflower florets: 10

Koosa/Zucchini: 1

Potato: 1

Onion: 1

Kashmiri chilli powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: 1tsp

Fennel seeds: 1tsp

Salt: needed

Oil: 2tbsp, 4tbsp

Lemon juice: 3tbsp

Curry leaves: few

Method Of Preparation

Cut the chicken into small pieces. Wash and drain.

Peel and chop the veggies into medium sized pieces.

In a bowl add chilli powder, turmeric powder, garam masala, fennel seeds, lemon juice, 2tbsp oil, curry leaves.

Mix this well with hand, if needed sprinkle some water.

Now add the chopped veggies and chicken to it and mix well.

Marinate to about 30minutes.

Heat 4tbsp oil in a wide pan.

Add in marinated chicken and veggies to it.

Stir in and don’t close the lid.

After 5 minutes and low the flame and close with the lid.

After few minutes take out the lid increase the flame and stir occasionally till you get it done.

Don’t make it too dry.

Serve hot with chappathi/Roti

Coin Biscuit

Ingredients

Egg: 2 (at room temp)

Sugar: ½ cup

All-purpose Flour: 7tbsp

Baking Powder: ½ tsp

Vanilla Extract: 1 ½ tsp

Salt: a pinch   

Method Of Preparation

Combine flour and baking powder and sift and keep aside.

Take another bowl. Add in egg, sugar, salt and vanilla essence. .

Beat well with an electric beater till it becomes pale yellow and doubles the volume.

Now add the flour mixture to it and combine by using a wooden spoon. At this stage don’t use electric beater.

Line the baking tray with greased butter paper.

Transfer the batter to the piping bag with the round nozzle.

Preheat the oven at 180 deg C.

Apply gentle pressure and squeeze the piping bag dropping coin shaped batter on to the butter paper. Leave enough space while dropping the batter.

Bake in preheated oven to about 12-15minutes or till the sides become light brown colour.

When done remove from the oven and let it cool. These biscuit will be soft at the stage while we are removing from the oven, it will go crisp when it cools. So don’t over bake.

When cooled, store in an air tight jar.