Mushrooms in Yogurt

Self cooking photograph

mushrooms	800g, sliced
onions	2, chopped
tomatoes	400g, chopped
garlic paste	1tbsp
red chilli powder	2tsp - adjust as per taste
garam massala pwdr	1tsp
turmeric powder	1tsp
sugar	1/2 tsp
salt	as per taste
yogurt	125ml
oil	4tbsp
coriander	1tbsp, chopped
Method:
Heat oil in a wok over medium heat and add onions.
Stir constantly for 8 minutes or until golden.
Stir in garlic paste and stir for another 2 minutes.
Add tomatoes, chilli powder, garam masala, turmeric and salt.
Keep stirring, cook for 3 minutes.
Add mushrooms and sugar; cook until mushrooms have given off their liquid and tender,about 8 minutes.
Remove from heat and stir in yogurt, a little at a time, mix well.
Sprinkle with coriander and cover and cook on very low heat for a minute.
Serve hot with steamed rice.
Serves 4 to 6.

Chop Suey Chicken

Self cooking photograph

Marination:
chicken cubes	250g
egg white	1, beaten
oil	1tbsp
black pepper	1tsp
ginger/ garlic paste	1tsp
vinegar	2tsp
salt	to taste
Gravy:
capsicum	1, square cubes
spring onion	3, chopped
cabbage	1/2 cup, sliced
carrots	1/2, sliced
cornflour	1tbsp
sugar	2 tbsp
soysauce	1tbsp
water	1-1/4 cup
oil	5tbsp
Method:
Combine chicken with all the ingredients for marination and set aside for 30 minutes.
In a bowl, dissolve the cornflour with water, soysauce, sugar and set aside.
Heat oil in a wok, stir fry marinated meat on high flame for 2 minutes.
Add in vegetables and continue to stir fry for another 3 minutes, turn and toss.
Now add the dissolved mixture and keep stirring on low heat 2-3 minutes or until the gravy thickens.
Taste the gravy and adjust the spice as per your taste, to make it more sweeter, add more sugar and for tanginess add more vinegar.
Serve hot with noodles.
Serves 4.

Beef Chili Dry - My Family Style

Self cooking photograph

beef	1/2 kg, undercut, julienne cut
vinegar	2tbsp + 2tbsp
soy sauce	3tbsp
corn flour	3tbsp
garlic/ginger paste	1tsp
sugar	1tsp
black pepper	as per the taste
salt	as per the taste
sesame oil	4tbsp
green chillies	10 - 15, slitted
Method:
Combine 2tbsp vinegar, soy sauce, cornflour, garlic/ ginger paste, sugar and seasoning.
Add in the beef, mix it well and set aside for half an hour.
Heat oil in a wok, add marinated beef and turn and toss; keep on stiring on high flame until meat is tender.
Now add green chillies along with the remaining vinegar and fry for another 2 minutes.
Serve hot as a side dish.
Serves 4.

Sweet & Sour Chicken

Self cooking photograph

Marination:
chicken cubes	250g
egg	1, beaten
cornflour	1tbsp
black pepper	1/2tsp
ginger/ garlic paste	1tsp
soy sauce	2tsp
red chilli	to taste
salt	to taste
Gravy:
capsicum	1, square cubes
spring onion	3, chopped
green chillies	3, chopped
cabbage	1/2 cup, sliced
pineapple chunks	1 cup with juice
chilli tomato ketchup	1 cup
sugar	2 tbsp
vinegar	2tbsp
water	1 cup
oil	4tbsp
Method:
Combine chicken with all the ingredients for marination and set aside for 30 minutes.
In a bowl, mix together chilli tomato ketchup, vinegar, sugar and 1 cup of water; set aside.
Heat oil in a wok, stir fry marinated meat on high flame for 2 minutes.
Add in capsicum and cabbage, continue to stir fry for another 3 minutes.
Now add the ketchup mixture and keep stirring on low heat until the gravy thickens.
Stir in pineapple chunks with their juice, spring onions and green chillies.
Bring to boil on high heat for 2 to 3 minutes but keep on stirring.
(Taste the gravy and adjust the spice as per your taste, to make it more sweeter, add more sugar and for tanginess add more vinegar)
Serve hot with plain or egg fried rice.
Serves 4.

Brinjal with Peas & Beans

Self cooking photograph

brinjal	1 big, cubes
broad beans	100g, trimmed
peas	100g
onion	1, chopped
green chillies	2, chopped
garlic	1/2 tsp
red chilli flakes	2tsp - adjust to taste
lemon juice	2tbsp
thai red curry paste	1tbsp
soy sauce	2tbsp
sugar	1tsp
fresh cream	3tbsp
chicken stock	1 cup
oil	3tbsp
Method:
Heat oil in a pan, add onion, green chillies, garlic and red curry paste.
Keep stirring for 3 to 4 minutes.
Add brinjal, mix, cover and cook for another 3 to 4 minutes.
Now add beans and peas, stir fry for 2 minutes.
Now add stock, soy sauce, sugar and cream, mix well.
Cover and cook on a low flame until all vegetables done, stir occasionally.
Add lemon juice and remove from heat.
Serve hot with chapati.
Serves 4.
Thai Red Curry Paste - my version:
red chilli pepper	3tsp
garlic/ ginger paste	1tsp
coriander powder	1/2tsp
cumin powder	1/2tsp
sugar	1tsp
soy sauce	2tbsp
lemon juice	3tbsp
lemon grass	1tbsp, chopped
(substitute for lemon grass is lemon rind)
Method:
Mix well all the ingredients in a bowl.
Red chilli and lemon juice can be adjusted as per the taste.
It also tastes aromatic with grilled food.

Fried Lady Finger, Capsicum &Tomato

Self cooking photograph

lady finger	500g, trimmed and slitted
capsicum	1, diced
onion	2, sliced
green chilli	3, chopped
tomato	1, sliced
salt	to taste
lemon juice	3tbsp
coriander	1tbsp, chopped
dill	1tbsp, chopped
oil	3tbsp
Method:
Heat 1tbsp oil in a frying pan, add tomatoes and sprinkle over 1tbsp lemon juice.
Fry till tomatoes are tender and take it out on a serving dish.
In another deep pan,heat remaining oil, add onions, capsicum, green chillies and salt.
Stir fry for 5 minutes then add lady fingers and pour remaining lemon juice, mix well.
Cover and stir fry on a low flame for 15minutes or till lady fingers are tender.
(Me & my husband like crispy lady fingers so I leave it little firm)
Transfer it to serving plate on top of tomatoes.
Garnish with coriander and dill.
Serve hot with chapatis.
Serves 4.

Hot & Sour Cabbage

Self cooking photograph

white cabbage           450g
olive oil                     1tbsp
red chillies                 3, chopped
salt                           1/2 tsp
white vinegar             1tsp
pinch of sugar
dash of sesame oil

Method:

Chop the cabbage and rinse through in cold water.

Heat the oil and stir in the chillies.

Add the cabbage and salt, stir fry for 2 minutes.

Add the vinegar, sugar and sesame oil.

Cook until the cabbage is tender and serve hot!

Stir-fried Broccoli

olive oil            2tbsp
broccoli           2, cut into florets
soy sauce       2tbsp
ginger             1tsp, grated
garlic              1clove, crushed
chili flakes      1/2tsp
cornflour         1tsp
caster sugar   1tbsp

Method:

Heat the oil in a large pan and stir-fry broccoli for 5 minutes.

In a separate bowl, combine the soy sauce, ginger, garlic, chili flakes, cornflour and sugar.

Add the mixture to the broccoli and cook on a low heat, stir constantly for 3 minutes until sauce thickens.

Transfer to a serving dish and serve hot!