Spicy Chicken With Vegetables

Ingredients: 

2 Chicken Breasts – Skinless & Boneless 
2 tablespoon Garlic Paste 
4-6 tablespoon Harrissa Sauce 
2-3 tablespoon Oil 
2-3 tablespoon Salted Butter 
2 Peppers 
2 Red Onions 
1 Courgette 
12-14 Cherry Tomatoes 
4 tablespoon Olive Oil 
1 Pinch of Oregano Salt to taste 

Method: 

1. Wash and pat dry the chicken 
2. Add the garlic paste and make sure the meat is fully coated 
3. Leave to marinade for at least 1-2 hours – i left mine overnight 
4. Add the Harrissa sauce and coat well 
5. Leave to marinade for at least 1 hour 
6. Heat oil in a non stick pan 
7. Add the chicken and cook turning occasionally 
8. Add any remaining marinade while cooking 
9. Add the butter half way through the cooking 
10. Cook chicken till done to taste 
11. Serve immediately 

PREPARATION OF VEGETABLES 

1. Cut the peppers & courgette into medium size pieces 
2. Peel the red onions and cut into thick wedges 
3. Preheat an oven and place a non stick baking tray in it for 5-7 minutes 
4. Add the vegetables 
5. Sprinkle with salt and oregano 
6. Top with the oil and mix well 
7. Roast at Gas Mark 7 till done to taste 
8. Mix a few times while cooking 
9. Serve immediately

Today is National Eat Your Vegetables Day

Today is Eat Your Vegetables Day! Remember how your parents used to tell you to eat your vegetables? They were right: vegetables are essential for living a long, healthy life, and they are also delicious! In recent years, there has been a steady rise in the number of American families that grow their own vegetables. The most popular crops for home gardening are tomatoes, cucumbers, sweet peppers, and beans. 

There are many ways to celebrate Eat Your Vegetables Day. Swap your junk food snack for fresh vegetables, start a container garden on your back porch, make a big salad for your family and friends, or become a vegetarian for the whole day! Enjoy!


Chinese Vegetable Recipe:

1 lb fresh green beans or
1 lb carrots or
1 lb cauliflower or
1 lb broccoli or
1 lb onion (Any combination you prefer)
3 tablespoons vegetable oil 1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 cup chicken stock


Directions: 

1 Slice and mix vegetable combo.
Stirfry vegetables for 2 minutes in oil.
2 Add soy sauce,sugar and fry 1 minutes.
3 Add chicken broth,cover and steam for 8 minutes.

Spicy Vegi Chilli Milli Kebab

Ingredients:

4 boiled potatoes
1/2 cup green peas
1 cup spinach, chopped
2 tablespoon breadcrumbs
1 teaspoon ginger
4 green chillies 1 teaspoon garlic
1/2 capsicum, coarsely chopped
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/4 teaspoon dried mango powder
1 teaspoon oil Salt to taste Few fried green chilies for garnishing


Instructions:  

Mash the boiled potatoes in a bowl. 
Boil the spinach, drain and blend into a fine puree. 
Also boil green peas and keep aside. 
Combine 1 teaspoon ginger, 1 teaspoon garlic, 4 green chilies and 1/2 coarsely chopped capsicum in a chopper and chop them very finely. 
You can chop them with knife as well. 
Now mix the boiled potatoes, spinach puree, boiled green, chopped mixture of ginger-garlic, 2 tablespoon breadcrumbs, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon dried mango powder and salt to taste. mix very well. 
Rinse the skewers in running water, apply some oil over them and arrange the kababs onto the skewers, just like shown in images. 
Preheat the oven at 350 degrees F and place the skewers in it. 
Grill the kababs for about 20 minutes till they turn little golden brown and crispy. 
Take out the kababs onto the skewers and garnish with some fried green chilies.

Spicy Vegetable Biryani

Ingredients:

Rice - 1 cup basmati
Onion - 1 handful (cut into length wise)
Mint - 1 handful
Carrots - 1/2 cup(chopped)
Beans - 1/2 cup (chopped)
Cauli flower - 1/2 cup (chopped)
Peas - 1/4 cup (washed)
Mixed bell pepper - 1/4 cup(green, yellow and red). Potato - 1 (medium)
Tomato - 1 (medium) chopped
Curd(Yogurt) - 1/4 cup
Green chilli - 2 nos
Turmeric - 1/2 tsp
Garam masala powder - 1/4 tsp
Whole garam masala - cloves, cardamom, bay leaves & cinnamon sticks
Ginger garlic paste - 1/2 tsp
Oil - 3 tsp Corainder leaves - some
Salt to taste

Method: 

1. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice. 
2. Take the big pan, heat with 3 tsp of oil. Put the whole garam masala. Once garam masala gets into golden color, add the onion and green chilli. Stir for a minute and now add gingergarlic paste. 
3. Add the beans first as it will take more time to cook. Cook it for 3 mins and then add potato, cauli flower, carrot, some salt. Mix it well and cook for a minute. Add tomato and turmeric. Cook until the mix gets soft. 4. Now add the peas and mixed bell pepper, cook for a minute. Add curd. Mix it very well. Cover the pan to cook for 2 minutes. 
5. Now add corainder leaves and cooked white rice. Mix it gently. 
6. Biryani is ready to be served.

One point to note here is we are cooking rice and vegetable separately. The vegetables gets salt, spicy and cooked correctly so biryani gets good flavor and taste. Usually many people use pressure cooker and put both rice and vegetables together. Due to this vegetables will be mashed. But in our method as we are cooking separately, biryani gets good flavor and taste.

Spicy Creamed Spinach (Malai Saag)

Ingredients:

3 tablespoons ghee or butter pinch of asafetida
1/4 teaspoon garam masala
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1/8 teaspoon ground nutmeg
1/4 cup unbleached all-purpose flour
2 cups milk, heated
10 oz (285 g) spinach, chopped
3/4 teaspoon sea salt fresh ground black pepper
Instructions: 

Melt the ghee or butter in a large saucepan or wok over medium heat. As it melts, toss in the asafetida powder into some of the heated butter, wait a few seconds, then stir in the garam masala, coriander, cayenne, turmeric and nutmeg. Turn down the heat to moderately low, and stir-fry the spices for a couple of minutes until fragrant.

Whisking the spiced butter or ghee continually with one hand to avoid clumping, slowly sift the flour through a fine-mesh strainer into the pan with the other hand. Slowly pour in the heated milk, while continuing to whisk. As the milk is blended into the butter and flour mixture, it will become a medium-thick sauce. Continue whisking to keep the sauce smooth until it reaches the desired consistency.

 Add the spinach and use a fork to spread the spinach evenly throughout the sauce. Cook for 5-6 minutes, stirring frequently with a wooden spoon. Remove from heat, and season with the salt and black pepper. Serve hot.