Chicken Jalfrezi

Ingredients

1. 2 Chicken breasts skinless shredded / chopped in bite size pieces

2. 1 big onion chopped finely vertically

3. 2 cloves of garlic minced

4. 2 tbsp of grated ginger

5. 1 green chili finely chopped without seeds

6. 1 cup of mixed bell pepper sliced vertically( red, green, yellow, orange)

7. 2 cups of boiled basmati rice

8. 4-5 tbsp of butter

9. 1 tbsp of olive oil

10. 2 tbsp of tomato puree

11. Salt to taste

12. 2 tsp of (mild one) curry powder or use mixture of 2 tsp turmeric powder, red chili powder, garam masala powder, cumin powder, and coriander powder.

13. 1 cup of water

Directions

1. Heat the Oil in non stick pan and add 1 tbsp of olive oil and 3 tbsp of butter. This will prevent butter to burn.

2. Add the chopped onions, garlic and chili when the oil and butter is hot. Fry till the onions turn golden brown but do not burn.

3. Now add curry powder and stir.

4. Now add tomato puree and salt to taste and let it cook for 1 minute.

5. Add the chopped chicken to the pan, and cook for 4-5 minutes till chicken is almost cooked. Be careful it does not stick to the pan.

6. Now add water to the pan and turn down the heat.

7. Put the lid on and let the chicken cook for 3-4 minutes.

8. Now add bell peppers and stir in and close the lid again and let it cook until bell peppers turn little soft.

9. Now add grated ginger and turn off the gas. Close the lid and set it to other side.

10. In the mean while add 2 tbsp of butter in another non stick pan on low heat. When the butter turns liquid and little hot add the boiled basmati rice without water.

11. Turn off the gas and remove from heat and stir with fork so that rice does not break.

12. Transfer the rice into bowl and push it down. Now tilt the bowl carefully in the middle of tray and spread the cooked chicken jalfrezi around the rice and serve hot.

13. Garnish with spring onions chopped.

Peppers and Broccoli Thai Stir Fry

Ingredients

1. 2 cups of yellow, green and red bell peppers sliced

2. 2 cups of broccoli florets

3. Salt and Pepper to taste

4. 1 tbsp of soy sauce

5. 1 tsp of sesame oil

6. 1 tbsp of thai red sauce

7. ½ cup of mix vegetable ( peas, carrots, beans and corn)

8. 1 cup of almonds and peanuts roasted

9. 2 tbsp of pickled vegetables

10. 2 tbsp of olive oil

Directions

1. In a non stick pan add peppers and broccoli and mix vegetables.

2. Stir fry them until they turn little crispy golden.

3. Now sprinkle, sesame oil, soy sauce and thai red sauce.

4. Sprinkle salt and black pepper.

5. Cook for 5 minutes.

6. Serve hot stir fry. Garnish with almonds, peanuts and pickled vegetables.

-Chitra

Sweet and Saucy Stir Fry

Ingredients

1. 1 cup of zuchinni chopped in 1-2 inch cubes

2. 1 cup of brocolli florets

3. ½ cup of chopped carrots

4. 1 cup each of yellow, green, red bell peppers chopped

5. 1 small can of water chestnuts / singhara or ½ cup of chopped in 1 inch cubes

6. 1 tsp of sesame oil

7. 2 tsp of soy sauce

8. 1 tsp of conrstarch with 1 cup of water

9. 1 tsp of honey

10. 2 tbsp of vinegar

11. ½ cup of pineapple juice with crushed pineapple pieces

12. 2 teaspoon of fresh minced ginger and garlic

13. Salt and black pepper to taste

Directions

1. For vegetables. Boil 3-4 cups of water and add salt.

2. Drop in all vegetables except water chestnuts to take the edge off but still being crunchy just for 3-4 minutes.

3. Take out the veggies and scatter them in an open tray to cool them quickly.

4. In the mean time add seasme oil, soy sauce, vinegar, honey and corn starch water in a small bowl. Whisk and heat the mixture till sauce turns little thick.

5. Heat oil in a non stick wok (khadiy) or deep dish pan.

6. Add ginger garlic paste.

7. When the mixture little pink add all cooled down vegetables in the wok add water chestnuts now. Keep on stirring in between.

8. Fry them little brown and then add soy sauce mixture and stir with tongs.

9. When it is incorporated add pineapple juice with chunks and stir. Let it simmer for sometime till it turns little thick sauce.

10. Plate them and garnish with chopped green onions. You can serve with steamed rice.

This will make you say yummy , saucy. I am sure. Try this.

-Chitra

Quick and Easy Cole Slaw Stir fry with Peanuts

Ingredients

1. 1 small bag of Broccoli Cole Slaw

2. 2 tbsp. of low sodium of soy sauce

3. 2 tbsp. of Orange juice

4. ½ cup of chopped onion vertically

5. ½ tsp of garlic minced (optional)

6. 2 tsp of red hot sauce.

7. 2 tsp of sesame seeds

8. 1 cup of toasted or roasted peanuts without salt

9. 1 tbsp of olive oil

Directions

1. Heat the wok or non stick pan put oil

2. Now add onions let them turn to light brown.

3. Add Garlic to it and then let garlic infused it flavor in pan.

4. Now add all the Cole Slaw and keep on stirring with tongs so that it’s light sautéed / fried all over.

5. When it is thoroughly cooked add soy sauce, orange juice. Stir it till is coated with the juice and soy sauce.

6. Take it out of heat and add red hot sauce.

7. Plate it on the serving plate and garnish with roasted peanuts and some sesame seeds .

8. Enjoy warm salad with a twist, after this you will not only be full but also you will not be guilty of eating any extra calories in regular salads. This Salad is purely full of fiber and high nutritional value as it has very very less fat.

-Chitra