STIR FRIED CHICKEN AND VEGETABLE

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This is one of the favorite stir-fry recipes for all non-vegetarians out there. It is simple, quick and easy enough to cook. It is best served over rice.

INGREDIENTS

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• Boneless Skinless Chicken Breast, thinly sliced - 1 pound
• Raw Mixed Veggies chopped into bite size pieces - 4 cups
• About 3 Cloves of Garlic, minced
• Chopped Fresh Ginger - 1 Tbsp
• Soy Sauce - 3 Tbsp
• Water - 2 Tbsp
• Oyster Sauce - 2 Tbsp
• Vegetable Oil

PROCESS

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• Firstly, in a large-sized pan above high warmth, include the oil and let it to get nice and hot. 
• Then add the chicken and let it cook for a few minutes or until pretty much fully cooked from beginning to end, remove the chicken to a container and put aside.
• Thereafter insert a touch more oil to the hot pan and add the garlic and ginger for about a minute and add in the vegetables, in the meantime in a small bowl, whip the soy, water and oyster sauce collectively. 
• Grill the vegetables in the same heat for almost 3 minutes, and add the chicken back in along with the garlic and cook it for all but 30 seconds. 
• Add the sauce and cook together for about a minute or until the sauce get thickens. 
• Serve right away with some steamed rice to enjoy the recipe.

STIR FRIED CHICKEN AND VEGETABLE

PREPARATION TIME – 10 MINUTES

COOKING TIME – 10 MINUTES

SERVE FOR – 4 PERSONS

TAWA PANEER MASALA

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Tawa roast paneer is a dry preparation of paneer with some spices and veggies. It is very easy to cook and mouthwatering. It can be served with nun, roti and parantha.

INGREDIENTS
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• Paneer  - 200 gm cut into your choice able pieces
• Green capsicum dice cut- 25 gm
• Red onion dice cut - 40 gm
• Ginger & garlic paste – 2 tbsp
• Yogurt – 4 tbsp
• Red chili powder – 1 tsp
• Tomatoes – round cut – 50 gm
• Chat masala – 1 tsp
• Salt to taste
• Butter – 2 or 3 tsp

PROCESS
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• Marinate paneer with ginger & garlic paste, chili powder, yogurt and salt for 10 minutes
• Melt butter on a pan and add paneer with veggies
• Simmer for 10 minutes
• Turn paneer  and add melted butter if requires
• When veggies are cooked and the dish will be dry remove from heat
• Sprinkle chat masala on the dish
• You can use chopped mint or coriander leaves to garnish

TAWA PANEER MASALA

PREPARATION TIME – 10 MINUTES

COOKING TIME – 10 MINUTES

SERVE FOR – 4 PERSONS   

CHICKEN GOLD COIN

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Gold coin is a popular Chinese dish as well as snack item. Boneless chicken pieces are used in this preparation. Shrimps are also used to make gold coins.

INGREDIENTS

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• Regular flour bread or brown bread – 8 pieces
• Chopped chicken pieces – 100 gm
• Chopped onion – 3 tbsp
• Chopped green chili – ½ tsp
• Ginger strips – ½ tsp
• Paprika powder – 1 tsp
• Corn flour – 1 or 1 and ½ cup
• Egg – 1 or 2
• Fruit vinegar – 1 tbsp 
• Salt to taste
• Oil for deep fry  

PROCESS

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• In a pan heat oil and add chicken pieces with salt and vinegar
• Cook until chicken pieces turn white in colour
• Add ginger stripes, paprika and green chilies
• Add little hot water if required to cook the chicken
• Add onion, stir and make a dry mixture, remove from fire, let it cool
• Cut breads in round shape, put chicken mixture on the top of bread, cover with another round shaped bread pieces
• Mix eggs with corn flour, add little amount of water, thickness must adjust
• Use salt for seasoning
• Heat oil in pan, coat the bread pieces with cone flour mixture and deep fry
• Serve with any choice able dip

CHICKEN GOLD COIN

PREPARATION TIME – 10 MINUTES

COOKING TIME – 15 MINUTES

SERVE FOR – 4 PERSONS

HOW TO MAKE DAHI VADA

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Dahi Vada is also called Dahi Bhalla or Dahi Pakori or Dahi Gujiya. It is recognized as the very popular street food of Northern India. It is also a popular snack item. It is cooked by soaking vadas in condensed curd and served with chutneys and spice powders. Dahi Vada can be served as a dish for starter.

INGREDIENTS
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• Black Gram (skinless) - 2-3 cups
• Gram Flour (Besan) - 2 - 3 tbsp
• Ginger (finely sliced) - 1 tbsp
• Green Chili (sliced) - 1 tbsp
• Sugar – as per taste
• Salt – as per taste
• Yogurt - as per choice
• Chaat Masala – ½ to 1 tsp
• Cumin powder (roasted) – 1 tsp
• Tamarind Pickle – as per taste
• Water – as required
• Refined Oil (Refined)

PROCESS
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• Soak 2 - 3 cups splitting skinless black gram overnight and drained, then crashed it perfectly into grinder maintaining exact thickness.
• Put all ingredients into crashed black gram and blend it well.
• Deep fry that black gram churn into pieces on preheated oil one by one.
• Put those fried Vada into fresh water for some time to be soaked perfectly.
• Blend yogurt with sugar and salt to taste.
• Draw out vada from water and place it on the dish and include yogurt, tamarind pickle, chaat masala and roasted cumin powder and finally shev bhaji.

DAHI VADA

PREPARATION TIME - 9 HOURS AS IT HAS TO SOAK OVER NIGHT

COOKING TIME - 25 MINUTES

SERVE FOR - 2

STUFFED PANEER AND PEAS MINI PARATHAS

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INGREDIENTS FOR STUFFING

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• Grated paneer (cottage cheese) - 100 g
• Boiled green peas – 30 gm
• 1 medium size onion chopped
• Finely chopped coriander leaves – 20 gm
• Grated ginger – 5 gm
• Chopped green chilies – 10 gm
• Red chili powder – 1 tsp
• Garam masala powder – 1 tsp 
• Cumin powder – 1 tbsp
• Chaat masala – 1 tsp
• Salt to taste

INGREDIENTS
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• Wheat flour - 200 gm
• 1 pinch of salt
• Water as required 
• Butter or ghee for toast parathas

PROCESS
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• In a large bowl, take wheat flour and 1 pinch of salt; add water gradually to knead dough medium tight.
• Cover dough for 15 minutes with wet cloth. Keep aside.
• In a pan heat 1 tbsp ghee or butter, add mashed peas and paneer 
• Combine all powdered spices and salt with 3 tbsp water and pour into pan, stir constantly until dry
• Add onion, chilies and coriander leaves, transfer into a bowl
• Divide dough into small balls of 70 gm each
• Stuff the mixture in the dough.
• Make stuffed balls
• Preheat the Microwave Oven on medium mode.
• Roll the balls into parathas with a rolling pin and place on a tray.
• Spread ghee or butter on each paratha
• Shift into Microwave oven
• Turn it after 3 minutes to get golden brown paratha
• Repeat the procedure 
• Serve hot parathas with curd and your favorite chutney or pickle.

STUFFED PANEER AND PEAS MINI PARATHAS

PREPARATION TIME - 15 MINUTES
COOKING TIME - 10 MINUTES
SERVE FOR - 2