Pumkin Pepper

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You Need:

  • 200 Grams of pumpkin, sliced into long thin strips.
  • One red capsicum, sliced into long strips.
  • A few mint leaves.
  • Some toasted seeds.
  • Some regular seasoning mix.
  • Pepper powder as per your taste. A little more is always nice.
  • Olive Oil.

Rub olive oil all over the pumpkin and capsicum. Sprinkle some salt over it. Heat a large and thick pan. It is important that the pan is nice and thick. When it sizzling hot add the pumpkin and capsicum. Spread them out. Stir occasionally. After about 3-4 minutes sprinkle in the pepper, seasoning and seeds.

Just taste / eat a piece of pumpkin to know if its cooked. Switch off the stove and then mix in the mint leaves.

Enjoy a very healthy and yummy snack.

Chicken Fillers

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Nothing is satisfying as a nice juicy filling inside any roll. You can this simple chicken filler inside a dosa, roti, tortilla, naan, bun or bread. Great when packing lunch boxes or watching a movie, while having dinner.

You Need:

  • One portion Chicken breast, cut into small pieces.
  • 200 grams of button mushrooms, chopped up.
  • One bell pepper, diced.
  • One onion, diced.
  • Couple of garlic cloves, smashed and chopped up.
  • 1 teaspoon of red chilly powder.
  • 1 teaspoon of sugar.
  • 1 tablespoon of butter.
  • 1 tablespoon of olive oil.
  • 1 tablespoon of fresh cream.

Heat butter and oil. Saute the garlic and onion. When the raw smell is gone, add the chilly powder. When everything turns red, add the mushrooms and saute on high heat. Keep stirring and when the mushrooms are reduced to half the volume add the bell pepper. Add sugar and salt. Mix in the chicken breast. Cook on high heat and keep stirring. After the chicken is cooked add the cream. Mix in thoroughly and cook for another 2 or 3 mins. Switch off the stove and let it rest for a couple of minutes. This will allow the juices some time to get absorbed.

Lay this filler into any wrap of your choice and enjoy a yummy family meal. Bonus points if you make your kids do this work.

A Ten Rupee Hack

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You need:

  • Any of those instant cup-a-soup (12 grams) packets from Knorr or Maggi.
  • A small head of cabbage, shredded.
  • 200 grams of button mushrooms, diced.
  • A capsicum, diced.
  • Olive oil
  • A teaspoon of garlic paste.

Heat olive oil, saute the garlic paste for less than 30 seconds. Add the mushrooms and capsicum. Cook on high till they are not releasing any moisture. Add the cabbage. Cook on high. Keep stirring occasionally. Saute till they are almost dry.

Take about 50 ml of hot water. Dissolve the soup powder. Leave it aside for about a min.

Mix the concentrated soup into the vegetables and switch off the heat. Keep mixing, allowing the latent heat to spread the soup all over the vegetables.

Enjoy a very yummy side dish for lunch or dinner.

Super Uncomplicated Chicken

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This is an ideal recipe for someone who is just starting to cook or is running low on time.

You need:

  • 300 grams of chicken with bones.
  • Three Capsicums, cut lengthwise.
  • Three Carrots, cut lengthwise.
  • Some Dill leaves, finely chopped.
  • 1 teaspoon of corn flour.
  • Salt and pepper.
  • Four whole green chillies.
  • A couple of garlic cloves.

Heat oil. Fry the chilly and garlic in it. Reduce heat. Place chicken. Without disturbing the chicken arrange the capsicum and carrots on the sides of the pan. The chicken must be at the bottom and in contact with the base of the pan. Sprinkle dill leaves, salt and pepper. Do not mix.

Cook covered on low heat for 15-20 mins. Open the pan and remove about 3 tablespoons of the liquid. Into this dissolve the teaspoon of corn flour. Make sure there are no lumps. Add this slurry to the pan and mix well. Increase the heat and dry it up.

Serve hot or cold.

Chicken, Capsicum with Dill

You Need:

  • Chicken about 300 grams. Preferably with skin and bones.
  • Three Capsicum, finely diced.
  • 100 grams of finely chopped dill leaves
  • Three tomatoes, chopped.
  • Pepper.

In a pressure cooker, heat oil. Saute the chicken till the fat renders out and it’s 75% cooked. Remove.

In the same pan saute the capsicum. Once they are in that sweet spot from caramelization, add the dill leaves.

When they have mixed together and no raw smell is left add the tomatoes and chicken. Don’t forget to add the juices left in the plate you stored the chicken in. Season with salt and pepper.

Close the lid but do not place the weight on the cooker. Ten minutes of simmer and the dish is ready.

Enjoy a healthy, low spice, low carb dish.

Chilly Broccoli

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Simple as always.

You need:

  • A head of broccoli. Separate into large florets. Wash and dry.
  • A yellow capsicum, sliced into long thick sticks.
  • 4-5 Big Red Chilies, remove seeds and cut lengthwise thru the middle.
  • 4 tablespoons of Flavored Oil : Use either sesame, coconut or olive oil. Add pepper, salt, cumin seeds, onion seeds…whatever you want, as much as you want.

Take the flavored oil in a large dish. Toss in the capsicum and chilies. Rub in the oil and remove them. Add the broccoli and coat it in oil. Doing this in two batches ensures a good rub on everything without destroying the tender florets.

Get a pan to high high. Add the capsicum and chilies. They MUST sizzle when put on the pan. If your pan is large enough, push them to a corner and add the broccoli. Broccoli must not be stacked on each other. But each and every floret must make contact with the pan. Let it cook at high heat. Turn them around once in a while. The chilies will cook first. Remove and when slightly cool cut them into thins strips.

When the capsicum and broccoli is cooked thru and its easy to know this as they become brighter and brighter. When they look bright enough, taste if unsure. Remove from pan.

 

To make it a full meal, add in any grilled protein.

Mutton with Vegetables

A simple recipe to explain how to cook meat with vegetables.

Select vegetables that are sturdy and have an inherent sweetness in them. So carrots and capsicum are a natural choice. You can also use turnips, radishes or just onions.

You Need:

  • Mutton about 300 gms.
  • Carrots 3 or 4, chopped up.
  • Capsicum 3 or 4, chopped up.
  • Sorrel Leaves, a couple of bunches.
  • Onions 2, sliced thin.
  • Red chilly powder.
  • Turmeric.
  • Coriander powder.

Heat oil. When its shimmering hot add the onions and then sprinkle some salt on them. When the onions are just about beginning to cross the barrier between pink and brown, add the meat and ginger garlic paste. Let them both sizzle and fry in the hot oil. After some 5 mins add the red chilly powder, turmeric and coriander powder. Continue cooking by alternating between high and medium heat. When it high, there will be a lot of sticky fond forming in the base of the pan. When you switch to medium, you can easily scrape it off as the meat will give continue giving out its juices.

Add the carrots and capsicum. Mix them well and check for salt. If needed adjust. Be conservative in the amount of salt you add. Add about 3-4 tablespoons of water.

When the carrots get a glaze all over them, close the cooker and pressure cook at high for one whistle. Then simmer for at least 20-30 mins. Open. There may be a little water. Start drying it up on high heat. Switch off the stove when the consistency is what you prefer. Add the sorrel leaves and use the latent heat in the pan to cook them while mixing thoroughly.

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Enjoy with rotis or as I did, with cooked millet.