Month: August 2018

Sev Raita

SEV RAITA

Hello and welcome dear friends to my corner again. Today I’ll be sharing a healthy raita dish with a slight variation, made with onions, potato, raisins and sev which is healthy, flavorful and a needed appetizer or side dish to your lunch or dinner menu. So let’s start with it—

Ingredients:–

  1. Curd-250 gms
  2. Gram Flour Sev-100 gms
  3. Onion-1
  4. Tomato-1
  5. Raisin-1tbsp
  6. Potato-1
  7. Fresh Mint Leaves-A small bunch
  8. Green Chilly-1
  9. Raw Peanuts-1tbsp
  10. Roasted Cumin Powder-1tsp
  11. White and Black Salt-According to taste
  12. Red Chilly Powder-1tsp
  13. Raita Masala-1tsp

STEPS

STEP 1

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Chop the onion, green chilly, mint leaves and tomato finely. Boil the potato and cut into small pieces. Roast the raw peanuts and soak them overnight.

STEP 2

Beat the curd well and add to a bowl. Now add the chopped onion, green chilly, seedless tomato, potato, mint leaves, raisin and roasted soaked peanuts.

STEP 3

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Now add the seasonings, both the white and the black salt, roasted cumin powder, red chilly powder, raita masala and just before serving add the gram flour sev.

Note point--If the curd is sour, add some sugar or sugar free to get that fresh taste.

Our Sev Raita is done. Serve it with lunch and dinner platters.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Fried Litti with Mashed Brinjals, Potato and Tomato

FRIED LITTI WITH MASHED BRINJALS, POTATO, AND TOMATO

Hello and welcome back dear friends. Today I’m going to share a simple yet celebrated dish from Bihar called Fried Litti Chokha along with mashed brinjals, potato, and tomato or baingan bharta. This dish can be had at breakfast or brunch and is really very tasty and likable and which is a delicacy of Bihar too. The dish is really for everyone. And I hope you will like it too. So let’s start with its making—

Ingredients:-For the fried littis

  1. Wheat Flour-300 gms
  2. Cumin seeds-1tsp
  3. Baking Powder-1 tsp
  4. Vegetable Oil-2 tbsp
  5. Salt-According to taste

For the Roasted Gram Flour or Sattu filling:-

  1. Roasted Gram Flour or Sattu-200 gms
  2. Onions-2
  3. Green Chillies-4
  4. Red Chilly Powder-1tsp
  5. Dry Mango Powder-2 tsp
  6. Ginger and Garlic, finely chopped-2 tsp
  7. Carom Seeds-1tsp
  8. Salt-According to taste

For the Mashed Brinjals, Potato And tomato:-

  1. Brinjals-2
  2. Tomato-1
  3. Potato-1
  4. Onion-1
  5. Green Chillies-2
  6. Dry Mango Powder-1tsp
  7. Red Chilly Powder-1/2 tsp
  8. Mustard Oil-2 tsp
  9. Chopped Cilantro-A bunch
  10. Salt-According to taste

STEPS

STEP 1

To make the littis, take a bowl and add wheat flour, salt, carom seeds, baking powder, oil, and with water make out a pliable dough of it. Now take small portions and make out balls from it. Chop the onions, green chilies and cilantro finely.

STEP 2

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For the roasted gram flour filling, take a bowl, add the sattu, chopped onions, green chilies, cilantro, salt, carom seeds, dry mango powder, chopped ginger-garlic and mix everything well.

STEP 3

Fill the filling of sattu in the small balls made out of the dough. Seal them well and press them a bit with the palm of your hand. Keep it aside.

STEP 4

Heat oil in a kadhai. When done so, drop the balls in the oil and fry them out till golden browned. Drain oil on a tissue paper.

Our Fried Littis are done.

Mashed Brinjals, Potato, and tomato 

Step 1

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Wash and make slits in the brinjals and tomatoes. Boil the potato. Roast the brinjals and tomato. Wash, remove the skin and mash the brinjal and tomato in a bowl with a masher. Add the boiled potato too. Now add in the chopped onions, green chilies, cilantro, salt, dry mango powder, red chilly powder and mustard oil and give it a good mix.

Our Mashed Brinjals, Potato And Tomato is done.

Serve the fried littis along with the mashed brinjals, tomato, and potato. This dish can be had preferably at breakfast or brunch. It is a famous dish of Bihar, its origin place and generally liked by all.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

 

Mixed Veg and Vermicelli Idli with Potato Rasa and Peanut-Sesame Chutney

MIXED VEG AND VERMICELLI IDLI WITH POTATO RASA AND PEANUT-SESAME CHUTNEY

Hello and welcome dear friends to my food corner again. Every day no one likes to eat the same sort of breakfast. All of us would love variations. So what better than having a South Indian breakfast and making idlis with a different twist along with a potato rasa and some peanut sesame chutney. Everyone in my family loves idlis and so I made this mixed veg and vermicelli idli. It is tastier, easier and healthier. So I hope you all will like it. Do try making it and let me know when you do. So let’s start with it—

Ingredients:-For the vermicelli idli

  1. Fresho Idli Dosai Batter -1/2 kg
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Thick Vermicelli-100 gms
  5. Onion-1
  6. Green Chillies-2
  7. Asafoetida-A pinch
  8. Turmeric Powder-1/2 tsp
  9. Coriander Powder-1tsp
  10. Red Chilly Powder-1tsp
  11. Garam Masala-1tsp
  12. Dry Mango Powder-1tsp
  13. Vegetable Oil-1tbsp

For the Potato Rasa:–

  1. Potatoes-2
  2. Onions-2
  3. Green Chillies-2
  4. Peanuts-5
  5. Salt-According to taste
  6. Turmeric Powder-1tsp
  7. Coriander Powder-1tsp
  8. Garam Masala-1tsp
  9. Red Chilly Powder-1tsp
  10. Tomato Puree-1tbsp
  11. Tamarind Paste-1tsp
  12. Vegetable Oil-1tbsp

For the Potato Rasa tempering:-

  1. Black Mustard Seeds-1tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1tbsp

For the Peanut-Sesame Chutney:-

  1.  Peanuts-1/2 cup
  2. Sesame-3 tbsp
  3. Onion-1
  4. Dry Red Chillies-3
  5. Garlic Pod-1
  6. Lemon Juice-1tsp
  7. Salt-According to taste

For the tempering:-

  1. Vegetable Oil-1tbsp
  2. Black mustard seeds-1tsp
  3. Curry Leaves-3-4

STEPS

STEP 1

Firstly to make the vermicelli and vegetable batter, cut and blanch the mixed veggies for two minutes. Chop the onions and green chillies. Take a pan and add oil. Add the chopped onion and green chilies. Fry for half a minute and add the spices namely salt, turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder and add the vermicelli. Fry it for two minutes and now add the blanched veggies. Now mix the vermicelli well and fry for a minute or two.

STEP 2

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For making the idlis take out the idli batter (here I have used a readymade batter of Fresho) in a vessel. Add the above-made vermicelli mix in it. Mix well and taste it to adjust the salt content.

STEP 3

Now put the idli batter in the steamer molds with a ladle and steam it for fifteen minutes. You may check the idlis in between the steaming process and see whether they are done or not.

Our Mixed Veg Vermicelli Idlis are done.

Step 4

To make the potato rasa, boil and grind the potatoes. Chop the onions and green chilies. Now take a pan and add the tempering ingredients in it. Add the chopped onions and green chilies and sauté for a minute. Now add the roasted peanuts, the spice mix, salt, turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder, tomato puree and fry for a minute. Now add the tamarind paste and the ground potato paste and fry for half a minute before adding the water to make the gravy. Let it simmer on a medium flame for five minutes before switching the gas off.

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Our Potato Rasa is done.

STEP 5

Now coming to last but not the least dish, that of peanut and sesame chutney, take the ingredients of the chutney namely peanuts, sesame, onion, garlic pod, dry red chilies in a pan and dry roast them till lightly browned.

STEP 6

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Put this in a chutney jar and add some water. Now grind it into a thick paste and add some salt and lemon juice to it. Add the tempering ingredients and mix well.

Our Peanut And Sesame Chutney is ready.

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Now our recipe with all its accompaniments is ready to be served. This recipe is best had at breakfast and will surely give you a good feeling.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Bread and Fish Pakoras

BREAD AND FISH PAKORAS

Hello everybody. Welcome to my cooking corner again. Today I am going to share with you a snack recipe of Bread and Fish Pakoras. It is a crispy, fun and full-of-flavors-recipe to delight you anytime, anywhere. It needs basic ingredients from your pantry and the result is sure going to appeal to you all. So let’s start with it—

Ingredients:-For the fish marination

  1. Fish Fillet-200 gms
  2. Salt-A pinch
  3. Turmeric Powder-1tsp
  4. Garlic Paste-1tsp

For the refined flour coating batter:-

  1. Refined Flour-1 cup
  2. Rice Flour-2 heaped spoonfuls
  3. Salt-A pinch
  4. Red Chilly Powder-1/2 tsp
  5. Garam Masala-1/2 tsp
  6. Black Pepper Powder-1/2 tsp
  7. Dry Mango Powder-1tsp
  8. Carom Seeds-1/4 tsp

Other Ingredients:-

  1. Breads-4
  2. Tooth Picks-6
  3. Green Chutney-As needed
  4. Mayonnaise-As needed

STEPS

STEP 1

Wash the fish fillet. Marinate it with salt, turmeric and garlic paste.

STEP 2

For the batter, take a bowl, add refined flour, rice flour, salt, red chilly powder, carom seeds, garam masala, dry mango powder, black pepper powder and add water to make a batter of pouring consistency.

STEP 3

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Take a pan and smear some oil on it. When appropriately heated shallow fry the fish pieces and take them out on a tissue paper.

STEP 4

Now cut the bread slices into triangles and put one fried fish on one of the slices covering it with the other one and securing them with some toothpicks. Next, dip this sandwich into the batter and fry in hot oil till browned and crisp. Drain excess oil on tissue papers.

Our Bread and Fish Pakoras are done. Serve them with green chutney and mayonnaise or a dip of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Cabbage Pooris with Peanut and Potato Curry

CABBAGE POORIS WITH PEANUT AND POTATO CURRY

Hello friends, welcome to my corner. I generally try to make something wholesome and satisfying on weekends and what better than making Indian fried bread or pooris with a spicy curry or sweet and tangy chutney. It would be such a tasty and fun breakfast. We all being Indians like to have pooris, sometimes with variations, like stuffed ones also called Kachoris. Today I had some cabbage left in my fridge and so I jumped onto making these Cabbage Pooris. And to add more creativity to it and team it up I made this peanut and potato curry. It was great and the only thing which could be added in it was some sweet and tangy mango or tomato chutney. The breakfast idea clicked well and it was enjoyed and appreciated by all in my family. I hope you too will like it. So let’s start with its making—

Ingredients:-For the cabbage pooris

  1. Wheat Flour -4 cups
  2. Cabbage(grated) -1/2 cup
  3. Potato(grated) -1/2 cup
  4. Carom Seeds -1/2 tsp
  5. Garam Masala -1/2 tsp
  6. Red Chilly Powder -1/2 tsp
  7. Baking Powder -1/2 tsp
  8. Vegetable Oil -2 tsp
  9. Salt -According to taste
  10. Water -For kneading the dough

For the peanut-potato curry:-

  1. Peanuts -1 cup
  2. Potatoes -2
  3. Onion -1
  4. Green Chillies -2
  5. Red Chilly Powder -1tsp
  6. Coriander Powder -1tsp
  7. Cumin Powder -1tsp
  8. Garam Masala -1tsp
  9. Dry Mango Powder -1tsp
  10. Vegetable Oil -1tbsp

For the tempering:–

  1. Cumin Seeds- 1tsp
  2. Black Mustard Seeds-1tsp
  3. Asafoetida-A pinch
  4. Vegetable Oil -2 tbsp

For garnish -Chopped cilantro or fresh cream.

STEPS

STEP 1

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To make the pooris, firstly take the wheat flour in a bowl. Add the grated cabbage, potato, salt, red chilly powder, garam masala powder, oil and baking powder and make a pliable dough of it using water.

STEP 2

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Now make small balls from the dough and using rolling pin make small pooris from it which are smaller than chapatis and keep aside. Heat oil in a vessel and when its quite hot drop the above-made pooris in the oil one by one and fry them out making sure they don’t burn. Keep aside.

STEP 3

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For making the curry, roast the peanuts and grind them into a fine paste. Also, scrape the potatoes and cut them into medium-sized cubes. Next, take a pan and add oil to it. Then add the cumin seeds, black mustard seeds, asafoetida and on their spluttering add red chilly powder, garam masala, dry mango powder, salt, turmeric powder and then add the chopped and peeled potatoes and fry them for five minutes before adding the peanut paste. Fry again for two minutes and add water to make gravy. Simmer for ten minutes and then switch off the gas. You can garnish it with chopped cilantro or fresh cream.

Our Peanut And Potato Curry is done. Serve it with cabbage pooris, regular wheat flour pooris, paranthas or with steamed rice and dal fry.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

Sautéed Duck with Spicy Beaten Rice

SAUTEED DUCK WITH SPICY BEATEN RICE

Hello and welcome dear friends to my corner again. Today I’ll be sharing a delectable, delicious and a very special, creative idea of Sautéed Duck with Spicy Beaten Rice. The idea for this recipe came to me while going through a household magazine which had the recipe of duck meat. I gave the dish a slight twist to come up with this idea of a combo dish of the duck meat with spiced beaten rice. The duck meat is really so flavorful and juicy you can’t put it down. And the spiced beaten rice here really does the tango. A really mouthwatering idea which is a hit one according to me. So let’s start with the recipe—

Ingredients:-For the sautéed duck

  1. Duck(curry cut)-250 gms
  2. Onions-3
  3. Ginger-garlic paste-1tsp
  4. Tomato Puree-2 tbsp
  5. Coriander Powder-1tsp
  6. Red Chilly Powder-1tsp
  7. Mutton Masala-1tsp
  8. Garam Masala-1tsp
  9. Dry Mango Powder-1/2 tsp
  10. Turmeric Powder-1tsp
  11. Salt-According to taste

For the spiced beaten rice:-

  1. Beaten Rice(thick variety)-200 gms
  2. Onion-1
  3. Green Chillies-2
  4. Peanuts and Cashews-1/2 tbsp each
  5. Turmeric Powder-1tsp
  6. Coriander Powder-1/2 tsp
  7. Homemade Garam Masala-1tsp
  8. Salt-According to taste
  9. Dry Mango Powder-1/2 tsp
  10. Lemon Juice-1/2 tsp

For the tempering:-

  1. Vegetable oil-2 tbsp
  2. Ghee-2 tbsp
  3. Bay leaves-2
  4. Assorted whole garam masalas like big and small cardamoms, whole peppers, cinnamons,cloves-1tsp

STEPS

STEP 1

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Sautéed Duck

To make the sautéed duck, wash and rub turmeric and salt in it. Keep aside. Chop the onions and green chilies roughly.

STEP 2

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Spicy Beaten Rice

Take a pan and add all the tempering ingredients. Now add the chopped onions and chilies and fry for two-three minutes. Next, add ginger-garlic paste and the marinated duck. Fry for ten minutes and add the spices, salt, turmeric powder, red chilly powder, coriander powder, mutton masala, garam masala and fry again. Next, add the tomato puree. Give everything a good mix and fry finally for four minutes before adding water. You need not add too much of oil in this recipe as on frying the duck meat gives out a lot of oil on its own.

STEP 3

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Now add enough water and pressure cook the meat or alternately cook it in a pan but the second option would be more time-consuming. On cooking it in a cooker the dish would be ready after two-three whistles or you may cook it till done.

Our Sautéed Duck is ready. Serve it with vegetable biryani, peas pulao or breads of your choice apart from serving it in the way as given here.

Garnish with salted and semi-fried capsicums and raisins. You may though garnish it according to your wish.

Serve it with plain or tempered beaten rice or poha.

For the spicy beaten rice:-

STEP 1

Take a pan and add some vegetable oil to it. Add the chopped onions and fry. Add the peanuts and cashews and fry again for a minute. Now add the spices, salt, turmeric powder, red chilly powder, homemade garam masala, coriander powder and a pinch of sugar and fry everything well before adding the washed and squeezed beaten rice. Saute everything well for three minutes. Lastly, add the dry mango powder and some lemon juice. You may pour one spoonful of ghee for better taste.

Our Spicy Beaten Rice is done. Garnish it with grated fresh coconut and cilantro. It can be had as an accompaniment or completely as one proper dish with duck stew or potato-coconut curry.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

Brinjals in Curd and Almond Sauce

BRINJALS IN CURD AND ALMOND SAUCE

Hello friends. Welcome to my cooking corner again. Today I’m going to share a very quick curry recipe with you all of Brinjals in curd and almond sauce. It is a wholesome, tasty and healthy treat for everyone who loves a classic taste and who does not want to spend too much time in the kitchen. The dish is creamy and carries a wonderful flavor to pep up your mood and make you smile. So let’s start with its making—

Ingredients:-

  1. Brinjals-250 gms
  2. Curd-1cup
  3. Onions-2
  4. Almonds-10
  5. Ginger-Garlic(cut into pieces)-1tsp
  6. Turmeric Powder- 1tsp
  7. Red Chilly Powder- 1tsp
  8. Coriander Powder-1tsp
  9. Garam Masala-1tsp
  10. Tomato Puree-1tbsp
  11. Vegetable Oil-1tbsp

For Garnish-Freshly chopped cilantro and fresh cream.

STEPS

STEP 1

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Wash and make a slit on the brinjals. It’s preferable to use small variety ones. Chop the onions, green chilies, and cilantro. Make a paste of onions and almonds.

STEP 2

Take a pan, add oil to it. Shallow-fry the brinjals. Now add in the chopped ginger-garlic and the spices namely, salt, turmeric powder, red chilly powder, coriander powder, garam masala and tomato puree and fry it for a minute. When the spices are half browned add the onion-almond paste and again fry for a minute.

STEP 3

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Now add the fried brinjals and sauté again before adding water for the gravy. Let the curry simmer for five minutes and lastly, add some beaten curd. Simmer again for two minutes. Switch the gas off and garnish with chopped cilantro and fresh cream.

Our Brinjals in Curd and Almond Sauce is done. Serve it with chapatis, steamed rice, lentil or bread of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Stir-Fried Veggies with Gram Flour and Eggs

STIR-FRIED VEGGIES WITH GRAM FLOUR AND EGGS

Hello friends, welcome to my cozy corner again. Today I’m going to share a wholesome breakfast recipe with you all. It is Stir-Fried Veggies with Gram Flour and Eggs. It is an ideal one for lighter and tastier breakfast and goes well with buttered garlic bread. I hope you like this dish. So let’s start with it—

Ingredients:-

  1. Cauliflower-50 gms
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Capsicum-50 gms
  5. Green Peas-50 gms
  6. Gram Flour- 3 tbsp
  7. Onion-1
  8. Green Chillies-2
  9. Ginger and Garlic(cut into pieces)-1tbsp
  10. Salt-According to taste
  11. Turmeric Powder-1/2 tsp
  12. Red Chilly Powder-1/2 tsp
  13. Fennel Powder-1tsp
  14. Garam Masala-1tsp
  15. Dry Mango Powder-1/2 tsp
  16. Fresh Lemon Juice-1/2 tsp

For the Gram Flour Batter:-

  1. Gram Flour-1/2 cup
  2. Salt-According to taste
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garam Masala-1tsp
  6. Asafoetida-A pinch
  7. Caraway Seeds-1/2 tsp
  8. Dry Mango Powder-1/2 tsp
  9. Water-For the batter

For the egg batter:-

  1. Eggs-2
  2. Salt-A pinch
  3. Black Pepper Powder-A pinch
  4. Paprika-1/2 tsp

For the tempering:–

  1. Butter-2 tbsp
  2. Black Mustard Seeds-1/2 tsp
  3. Whole Garam Masalas (black cardamom, green cardamom, cinnamon stick)-1 each

For the Garnish:–

Chopped Cilantro

STEPS

STEP 1

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Wash, cut and blanch veggies with some salt for a minute. Drain the water and keep aside. Chop the onions and green chilies. Beat eggs in a bowl and add salt, pepper powder, paprika in it. Take the gram flour in a bowl and add the seasonings, salt, turmeric powder, red chilly powder, garam masala, dry mango powder, asafoetida and a pinch of caraway seeds or ajwain in it. Add water to make a thin batter from it.

STEP 2

In a pan, add butter and the above-mentioned tempering. When it splutters, add the chopped onions and green chilies and sauté for a minute. Next, add the chopped ginger-garlic and fry again. When these are half fried add the seasonings, salt, turmeric powder, red chilly powder, fennel powder, garam masala, dry mango powder and then add the blanched veggies. Sauté them for a while and add the egg batter slowly and cook on a medium flame. Take care not to burn the eggs and for that keep stirring. When the veggies and eggs are half fried, add the gram flour or besan batter and keep stirring again to avoid the formation of lumps. Cook the dish now on a low to medium flame.

STEP 3

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Keep on stirring the dish and cook it finally for two-three minutes before switching the gas off. Garnish with chopped cilantro and splash some fresh lemon juice all over to get that extra zing.

Our Stir-Fried Veggies with Gram Flour and Eggs is done. Serve it with fresh garlic bread.

Note points:–1. Adjust the salt content in the dish as we have put salt three times individually to make the egg batter, gram flour batter, and the main dish.

2. You need to adjust the tangy element i.e., dry mango powder and lemon juice accordingly in the dish but both must be added to get a better grasp on the dish.

3. Use butter to make the dish.

4. You can use other set of veggies too apart from the ones used by me here.

5. You can grate some cheese too over the dish.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Chicken, Lentil and Veggie Mix

CHICKEN, LENTIL AND VEGGIE MIX

Hi there. Welcome to my food corner again. Today I’ll be sharing with you a very wholesome, tasty and healthy curry recipe and has the goodness of double proteins in the form of chicken and lentils and also green vegetables in it. So let’s start with it—

Ingredients:-

  1. Chicken-150 gms
  2. Mixed Vegetables (French Beans, Carrot, Capsicum)-25 gms each
  3. Lentil (Rajma and Black Gram)-100 gms
  4. Onions-2
  5. Green Chillies-2
  6. Ginger-Garlic Paste-2 tsp
  7. Salt-According to taste
  8. Turmeric Powder-1tsp
  9. Red Chilly Powder-1tsp
  10. Coriander Powder-1tsp
  11. Cumin Powder-1tsp
  12. Chicken Masala-1tsp
  13. Garam Masala-1tsp
  14. Tomato Puree-1tbsp

For the tempering:-

  1. Cumin-1tsp
  2. Bay Leaf-1
  3. Whole Garam Masala (green and black cardamom, cinnamon, star anise)-1tsp
  4. Vegetable Oil or Ghee-1tbsp

STEPS

STEP 1

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Wash the chicken and boil it. Wash and dice the given veggies, french beans, carrot, capsicum, peas and blanch them for two minutes. Also boil the lentil, rajma and whole black gram. In this recipe, I have used rajma and urad dal but alternately you can use any other dal too. Chop the onions, green chilies, and cilantro.

STEP 2

Now take a pan and add some ghee, butter or oil. Splutter the cumin, bay leaf, whole garam masalas and then add the chopped onions and green chillies. After frying for a minute add the ginger-garlic paste and fry again. Now add the spices, salt, turmeric powder, red chilly powder, coriander powder, cumin powder, chicken masala, garam masala and fry again before adding the tomato puree and dry mango powder for the perfect touch.

STEP 3

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Now add the blanched chicken and fry for three minutes. Then add the mixed veggies and boiled lentil along with water for the gravy. Let it simmer for ten minutes before switching the gas off. Garnish with chopped cilantro though it is optional.You can also add fresh cream to get that extra grasp of taste but I promote fitness and health more than the taste part so I have avoided it.

Our Chicken, Lentil and Veggie Mix is done. Serve it with steamed or fried rice, tandoori rotis, kulchas or paranthas.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!