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

Vegetable curry

Ingredients
Radish: 1

Carrot: 1

Beetroot: 1

White Zucchini/Koosa: 1

Capsicum: 1

Potato: 1

Eggplant: 2

Onion: 1

Tomato: 1

Beans: 6

Red kidney beans cooked: ½ cup (soak and cook by adding salt)

Green chilli: 2

Salt: needed      

Chilli powder: ¾ tsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Lemon juice: 1tbsp

Oil: 2tbsp

Mustard seeds: ½ tsp

Curry leaves: few

Method Of Preparation

Peel wash and chop all vegetables. (Keep separately eggplant, capsicum and beans)

In a pan add chopped potato, zucchini, radish, carrot, beetroot, onion, green chilli and tomato.

Add in turmeric powder, chilli powder, garam masala and salt.

Add some water and keep on flame. Close with a lid and low the flame when boils.

When the veggies are 90% cooked add in chopped beans, eggplant and capsicum.

Let it get cooked and at the last stage add in the cooked red kidney beans and lemon juice. Stir well and switch off the flame after 2 minutes.

Heat oil in another pan and splutter mustard seeds and add curry leaves and season the curry with this.

Serve hot with chappathi.

Mushroom Masala with White Zucchini and Capsicum

Ingredients

Mushroom: 400gms

Onion: 1 big

Tomato: 1

Capsicum: 1

Koosa/white Zucchini: 1

Curry leaves: few

Coconut Oil: 3tbsp + 2tbsp

Ginger Garlic paste: 1tbsp

Coriander powder: 1 ½ tbsp.

Chilli Powder: 1tsp

Turmeric powder: ¾ tsp

Garam Masala: 1tsp

Salt: needed

Green Chiili: 2

Coriander leaves: needed

Method Of Preparation

Wash and chop mushroom, capsicum, zucchini, tomato and onion.

In a pan add the chopped veggies.

Add 3tbsp coconut oil, few curry leaves, ginger garlic paste and salt.

Mix this well with hand.

Now add coriander powder, chilli powder, and turmeric powder and garam masala.

Again mix well with hand.

Sprinkle some water to it. Don’t add more water as water will be produced from mushroom while cooking.

Keep on flame and close with a lid.

Lower the flame after few minutes.

When the vegetables get cooked and gravy becomes thick or somewhat dry switch off the flame and add 2tbsp coconut oil, few curry leaves and chopped green chilli, coriander leaves.

Serve hot with Chappathi