Tomato & Fennel Rice

Ingredients

1 ½ cup basmati rice

1 small onion finely chopped

2 teaspoon fennel seeds

2 cloves garlic, chopped

3 ripe tomatoes, skinned, deseeded and finely chopped
2 tablespoon sunflower oil

2 ½ cups water

Salt to taste

Coriander chopped, for garnishing.

Method

• Wash the rice, soak in water for 15 minutes and drain thoroughly.
• Heat oil in a heavy bottomed pan and fry the onion,garlic and fennel seeds for  4-5 minutes.
• Add the tomatoes along with rice and stir for 2-3 minutes.
• Add water along with salt and give a good stir.
• Cover tightly,reduce the flame and simmer for 10 minutes or until the rice gets cooked.
• Turn off the flame and garnish with chopped coriander leaves.
• Serve hot with raita/curry of your choice.

*I tried the same recipe with cuscous instead of rice. Addition of 3 tablespoons of red and green  bell pepper along with onion,fennel seeds and garlic added extra taste to the dish ...Below is the picture of Tomato & Fennel Cuscous which I made.Hope you all enjoi...

Peechinga -Chemeen Ularthiyathu (Ridge gourd-Prawns Stir fry)

The first time I had this dish was from my Mother In Law’s kitchen…She never gets tired of cooking. She loves experimenting on dishes. She normally uses small prawns for this dish which makes it more delicious. But since we don’t have it available here I used large prawns.
 

Ingredients

2 large ridge gourds

10-15 large prawns,cleaned and cut into small pieces

5-6 shallots,crushed

2 cloves of garlic, crushed

1 sprig curry leaves

¼  teaspoon turmeric powder

2 teaspoon kashmiri chili powder

1 small cocum/kudampuli

Salt to taste          

2 tablespoon oil

 

Method

• Peel the hard outer ridges of ridge gourd and cut into small cubes and keep separate.
• Cook prawns with cocum and salt.
• Pour 2 tablespoon oil in a pan and shallow fry shallots,curry leaves and garlic.
• Add  chili powder and turmeric powder on low flame and stir for a minute.
• Add ridge gourd, mix well,cover and cook on low flame for about 5-10 minutes. Stir in between.
• Remove the cover and stir on high flame until water from the ridge gourd completely evaporates.
• Mix prawns to the above ridge gourd and cook on low flame for 5 more minutes.
• Add more salt if required.
• Turn off the flame and serve hot with plain rice and curry of your choice.

Vanilla Cupcakes with Butter Icing

Another summer has come…schools have closed for another fun filled vacation….but it might not be an exciting vacation for kids who stay back here. Our family was one of those. My brother’s kids had come down for a sleepover last week. Initially they were excited but then they started getting bored with the normal monotonous routine games &cartoons. The day light heat was unbearable for some outdoor activities. So then thought, why not get them involved in some cooking??That thought got them excited as well. Undisputedly yelled out one name (which normally never happens)….Cupcake!!!!!

Ingredients

For Cupcakes

100 grams unsalted butter, room temperature

1 ½ cups all purpose flour

125 grams granulated white sugar

3 large eggs

1 teaspoon vanilla essence

Zest of 1 large lemon

1 ½ teaspoon baking powder

¼ teaspoon salt

¼ cup milk

For butter cream frosting

2 cups icing sugar, sifted

½ cup unsalted butter, room temperature

1 teaspoon vanilla essence

2 tablespoon milk  

Food colour (not a must)

Method

For Cupcakes

• Preheat oven to 180 degree celsius.
• Sift flour, baking powder and salt and keep aside
• Using a mixer, beat butter and sugar in a bowl until light and fluffy.
• Add the eggs one at a time beating well after each addition.
• Add lemon zest to the above mixture.
• Reduce the speed of the mixer and alternately add flour mixture and milk.
• Line a muffin tray with paper liners.
• Evenly fill them with the batter and bake for about 15-20 minutes or until a toothpick inserted into a cupcake comes out clean.
• Once the cupcakes have completely cool down, frost with icing.

For butter icing

• Add vanilla essence to the butter and beat until smooth.
• Reduce the speed and gradually add icing sugar.
• Add milk and beat on high speed until frosting is light and fluffy.
• Mix with your choice of food colour if needed.
• Fill the frosting in a piping bag with nozzle of your choice and decorate your cupcakes.

*The butter icing can be stored in a refrigerator for up to 10 days.

Egg Masala

 Ingredients

 

8 eggs, hardboiled, peeled and chopped

2 tablespoons oil

1 teaspoon cumin seeds

1 tablespoon ginger,  finely chopped

2 green chilies, finely chopped

3 medium onions, finely chopped

2 tomatoes, finely chopped

1 teaspoon red chili powder

1/4 teaspoon turmeric powder

1/2 teaspoon garam masala powder

 2 tablespoons fresh coriander leaves, chopped

Method

• Heat oil in a non-stick pan. Add the cumin, ginger, green chilies and onions. Fry for 2-3 minutes, until the onions are slightly cooked.
• Add the chopped tomatoes and cook until the tomatoes are mushy.
• Add the chili powder, turmeric powder, garam masala and salt. Saute for 5-6 minutes.
• Add the chopped eggs and coriander leaves. Mix well and serve hot with hot phulkas.
• salt to taste.

 

Recipe courtesy: This is a Sanjeev Kapoor recipe:))))) adapted from sanjeevkapoor.com.

 

 

Chemeen Chatti Curry

Chemeen Chatti Curry

Ingredients

500 grams prawns cleaned and deveined

½ teaspoon mustard seeds

2 medium tomatoes chopped

¼ teaspoon fenugreek seeds

1 medium onion chopped

2 sprigs curry leaves

1 cocum/kudampuli

1” julienned ginger

1 slitted green chili

3-4 tablespoon Kashmiri chili powder

1 ½ - 2 tablespoon coriander powder

¼ teaspoon turmeric powder

½ cup water

1 ½ cup thick coconut milk

Salt to taste

2 tablespoon coconut oil

Method

• Heat 2 tablespoon oil in a chatti (earthern pot) and splutter mustard and fenugreek seeds.
• Sauté onion, green chilies, curryleaves and ginger for 2 minutes.
• Add Kashmiri chillipowder, coriander powder, turmeric powder and sauté for a minute on low flame.
• Stir in the chopped tomatoes and cook until the tomatoes are mashed.
• Add prawns along with cocum, salt and water, cover and cook for 2-3 minutes.
• Once the prawns get cooked and gravy thickens, add thick coconut milk and turn off the flame.
• Serve hot with rice/chapatti.

Soya-Couscous Pulao

Ingredients

1 ½ cup couscous

1 ¼ cup dried soya chunks, washed and pressure cooked until soft

1 medium onion chopped

1 medium tomato, chopped

1”ginger chopped

2-3 cloves garlic, chopped

3 cups water

1 cup green piece (I used frozen)

1 teaspoon Kashmiri chili powder

¼ teaspoon turmeric powder

1 teaspoon cumin powder

½ teaspoon garam masala

1 teaspoon coriander powder

1 teaspoon pav bhaji masala

Salt to taste

1-2 tablespoon olive oil

Method

• Roast couscous in 1-2 tablespoon olive oil in a pressure cooker for 3-4 minutes.
• Add turmeric powder, red chili, coriander, cumin,  garam masala and stir for 2 minutes in low flame.
• Add tomatoes, onion, ginger, garlic, green piece, soya chunks,salt and mix well.
• Add 3 cups of water,stir well and pressure cook until the cooker gives off 1 whistle.
• Open the cooker after all pressure has been released.
• Sprinkle 1 teaspoon of pav bhaji masala on top and stir well befor serving.
• Serve hot with curd/pickle/curry of your choice.                              

       *You can use any vegetables of your choice.

Sweet Cheese Buns

Ingredients
3 ½ cups all purpose flour
1 cup milk
2 tablespoon milk powder
½ cup water
1 egg
3 tablespoon sugar
4 tablespoon oil
4 tablespoon melted butter
1 ½ teaspoon instant yeast
½ teaspoon salt
8 portions kiri cheese (or any cheese of your choice)
1 egg for egg wash
For the sugar syrup
1 cup sugar
¾ cup water
1 table spoon honey
1 teaspoon vanilla essence

Method

• Melt the sugar in water and allow it to boil until thin syrup is formed.
• Add the honey and vanilla essence to it.
• Mix and allow it to cool and keep aside.
• Sieve the flour and mix it with the milk powder, sugar, yeast and salt.
• To this add the oil, butter and egg, and mix well with your finger tips.
• Add the milk and knead well.
• Add water little by little (only as much needed) and knead well until you get soft dough.
• Apply a little oil over the dough, and cover with a cling film and keep aside for 1 hour.
• The dough will double in size. Punch the dough and divide it into 16 portions.
• Stretch out each portion and keep half of each kiri cube into each portion and roll into balls such that the cheese is enclosed in each ball.
• Place these balls on a buttered pan and keep aside covered for half an hour more.
• Beat one egg with 1 teaspoon milk.
• Brush the top of each ball with this egg wash and bake in preheated oven for 20-25 minutes or until the buns are nice golden colour on top.
• Remove from oven and pour the prepared sugar syrup on the hot buns.
• Leave the buns to cool and attain a glaze on top.
• Sweet cheese buns are ready!!!

*Pour only the required amount of syrup on the buns. Pour less for less sweet buns.

Kanava Ularthiyathu

Ingredients

1 kg squid, cleaned

2 small onions chopped

2”ginger,chopped

2-3 cloves of garlic,chopped

2 green chilies,chopped

1 teaspoon kashmiri chili powder

¼ teaspoon turmeric powder

1 talespoon coriander powder

½ teaspoon garam masala powder

1 tablespoon black pepper powder

2 sprigs curry leaves       

2 pieces of cocum/kodampuli

4-5 tablespoon coconut pieces

½ teaspoon mustard seeds

2-3 tablespoon oil

Salt to taste

Method

• Heat oil in a pan and splutter mustard seeds.
• Add ginger, garlic, curry leaves, green chilies, coconut pieces and stir for a minute.
• Add in chili powder, coriander powder, turmeric powder, garam masala, black pepper powder and mix well on low flame.
• Add squid along with coccum and salt and mix well.     
• Cover the pan and cook on medium flame for 4-5 minutes.
• Once the squid is well cooked, remove the cover and dry the water completely.
• Turn on the flame to high and roast it until the color turns dark brown.
• Garnish with chopped green chilies.

Orange Chicken

Ingredients

For marination

500 grams boneless chicken breast, small cube cut

1 egg, beaten

4-5 tablespoon corn flour

1 teaspoon black pepper powder

½ teaspoon ginger paste

½ teaspoon garlic paste

½ teaspoon Kashmiri chili powder

1 tablespoon soy sauce

1/2 teaspoon brown sugar

Salt as required

For orange sauce

½ cup orange juice

1 tablespoon orange zest

3 -4 tablespoon spring onions, chopped

1 teaspoon ginger

1 teaspoon garlic

3 tablespoon brown sugar

1 tablespoon lemon juice

1 tablespoon corn flour

2 green chilies, chopped

1 tablespoon soy sauce

2 tablespoon vinegar

2-3 tablespoon oil

Spring onions and sesame seeds for garnishing

Salt to taste

1 cup water

Oil for frying

Method

• Marinate the chicken pieces with the above mentioned marinade and refrigerate for 30 minutes.
• Heat oil in a pan and shallow fry chicken pieces until golden colour and keep aside.
• In a seperate bowl mix orange juice, lemon juice, sugar, orange zest, soy sauce and vinegar.
• Heat 2-3 tablespoon oil in a pan and sauté ginger, garlic, green chilies and spring onions and sauté for a minute.
• Pour in the orange juice mixture and bring it to boil.
• Reduce the flame and add 1 cup of water.
• Once it boils add 1 tablespoon corn flour mixed in little water and stir continuously.
• Once the sauce thickens add the fried chicken pieces, salt and mix well.
• Cover the pan and cook on low flame for 2-3 minutes.
• Garnish with chopped spring onions and sesame seeds.

Tiramisu Pudding

Ingredients

2 cups milk, divided

1cups granulated white sugar, divided

6 large egg yolk

¼ cup all purpose flour

2 teaspoon vanilla essence

60 grams butter

225 grams of mascarpone cheese                          

3 packets of lady fingers

1 ½ cups of strongly brewed coffee

¼ cup granulated sugar

¼ cup rum
coco powder for dusting

Method

• Pour 1 ¾ cup milk and ½ cup sugar in a saucepan on medium flame and bring to just boiling.
• In the mean time, whisk egg yolks, 1/4 cup milk, 1/4 cup sugar, 1/4 cup flour.
• When the milk comes to a boil, gradually whisk it into the egg yolk mixture.
• Transfer the above mixture to a saucepan and stir constantly on medium heat until it boils and attains a thick consistency.
• Remove from heat and strain into a bowl to avoid lumps.
• Add ¼ cup rum and vanilla essence and give a good stir.
• Cover the surface of custard with a cling film and refrigerate until thick and cold (app: 2-3 hrs).
• Once the custard is set remove it from the refrigerator.
• In a large bowl, beat the mascarpone cheese until soft and smooth.
• Gently add the cold custard into the mascarpone and mix well.
• In a separate bowl mix the coffee with ¼ cup sugar and keep aside.
• Line a square dish with plastic wrap. This helps you to easily remove the pudding from the square dish.
• Dip ladyfingers in the coffee mixture and keep in the dish side by side.
• Spoon cream filling on top of ladyfingers and cover it completely.
• Repeat the procedure.
• Cover the tiramisu with the plastic wrap and refrigerate overnight.
• Remove the plastic wrap from the top of tiramisu and gently invert to your serving plate and remove the plastic wrap.
• Dust with coco powder just before serving.

*For those who prefer extra taste of rum can add ¼ cup rum to the coffee mixture. 

Recipe courtesy: Joy of baking

Unnakaya/Kai Ada

Unnakaya/kai Ada

Ramadan Kareem to all…..During this holy month of Ramadan Islamic followers abstain from eating and drinking during daylight hours. They break their fast after sunset with an evening meal known as "Iftar”. An Iftar meal normally consists of wide varieties of traditional dishes. On this auspicious occasion I thought it would be nice to share a traditional recipe which originated from Malabar region of India. Malabar is famous for its wide varieties of rich tasty delicacies. Unnakaya is a sweet dish made with banana. A Malabar Iftar is incomplete without Unnakaya.Here goes the recipe...

Ingredients

2 semi ripe bananas boiled and mashed

¼ cup grated coconut

1 tablespoon chopped cashew nuts

1 tablespoon raisins

2-3 tablespoon sugar                                     

½ teaspoon cardamom powder
A pinch of salt                 

1-2 eggs

1 table spoon ghee

Oil/ghee for frying                            

Method

• Place bananas in a steamer and steam until it is well cooked and soft.
• Remove the skin and run a knife through the middle and remove the black seeds.
• Mash or grind in a blender without adding water and keep aside.
• Beat egg with sugar,salt and cardamom powder and keep separate.
• Heat 2 tablespoon ghee in a pan.               
• Fry cashew and raisins until golden brown.
• Add grated coconut  and  sauté for 2-3 minutes.
• Add the egg mixture to this and mix well for 2-3 minutes.
• Remove from fire and allow it to cool.
• Oil your palm lightly and take lemon size portion of banana dough and flatten it in your palm to small disc shape.
• Put a teaspoon of filling on the middle of it and close the edges, press lightly and roll it into the shape of unnakaya(as shown in picture).
• Heat oil in a pan and carefully slide the unnakaya and fry it until all sides become uniformly brown.
• Drain on to a tissue paper and serve hot. 

Naadan Beef Fry

Ingredients

1 kg beef,  cleaned and cut into small cubes

2 onions chopped

8-10 cloves garlic chopped

2”ginger chopped

4-5 green chilies chopped

1   tablespoon red chili flakes

2 tablespoon coriander powder

1-1 ½ tablespoon pepper powder

1 -2 teaspoon garam masala powder

¼ teaspoon turmeric powder

One handful  fennel seeds

Tons of curry leaves

Salt as required

Coconut oil as required.

Method       

•  Marinate the beef with all the above ingredients except fennel seeds and curry leaves  and keep aside for 20-30 minutes.
• Pressure cook till the beef is done.
• Once the pressure goes off, open the cooker and if there is any excess water, cook till the water is dried completely.
• In a heavy bottomed pan pour 2-3 tablespoon of coconut oil.
• Add fennel seeds and tons of curry leaves and fry for few minutes.
• Add the cooked beef and stir well.
• Cook on low flame until the beef turns black in colour (this will take approximately 15-20 minutes).
• If the beef appears to dry drizzle some coconut oil and stir in between.
• Serve hot with white rice/chapattis.

Tuna Cutlets

Ingredients

4x150 gm cans of tuna (in olive oil/water)

2 medium onions chopped

4-5 green chilies chopped

2 sprigs curry leaves chopped

2”ginger chopped

3 medium potatoes boiled and mashed

2-3 tablespoon crushed black pepper powder

1 teaspoon garam masala

¼ teaspoon turmeric powder

Salt as required

1 egg beaten

Bread crumbs as required

Oil for frying

Method

• Drain out oil from tuna cans and keep separate.
• Put the tuna chunks in a bowl and mash until the chunks are broken completely.
• In a pan pour the drained  olive oil.
• Add chopped onions and stir until golden brown.
• Add green chilies, ginger, curry leaves and stir for 3-4 minutes.
• Add pepper, turmeric, salt and garam masala powder and stir on low flame for 2 minutes.
• Add tuna and mix everything well for 4-5 minutes and turn off the flame.
• Once it is cooled add mashed potatoes and mix well.
• Make small balls of the mixture and roll into desired shapes.
• Dip each cutlet in beaten eggs and roll in bread crumbs.
• Deep fry in oil until they are crispy or golden brown on both sides.
• Drain on paper towels and serve hot with tomato ketchup or wrap in a roll made of chapattis or parathas or in a sandwich.

Coriander Mint Rice

The other when Jaya shared this recipe with me, she assured me that it is a handy recipe that can be readily made on those lazy or busy days. A recipe that calls for just a few ingredients, very less time and the end result....the feel of having had a flavorsome biriyani. Yes, you read it right, that was exactly the feeling we all had at home after having this delicious rice. A green coloured rice which tastes somewhat like a biriyani, but doesn't require all that long procedure of making a biriyani. The fusion of the green herbs with the spiciness of the green chillies and tanginess with a dash of lemon, makes it taste great, accompanied with a chicken curry or paneer curry. Thank you Jaya for sharing this recipe.

Ingredients
2 cups basmati rice
a handful of coriander leaves
a handful of mint leaves
3-4 green chillies (you can add more if you prefer more spicy)
4-5 garlic cloves
1 inch piece of ginger
1 tablespoon lemon juice
2-3 tablespoons ghee
salt to taste
Method

• Boil the basmati rice in plenty of water with salt until 3/4th cooked. Drain and keep aside.
• Grind the coriander leaves, mint leaves, garlic, ginger and green chilies into a fine paste.
• Heat the ghee in a wok. Add the grinded paste and stir fry in a medium flame until the raw smell of garlic is gone.
• Add the cooked rice to this and mix well.
• Add the lemon juice, mix well and remove from flame.
• The rice is ready to be served hot with some spicy chicken curry or any other curry of your choice.

* A pinch of garam masala powder too can be added at the end for that perfect biriyani taste. I didn't add, as I liked it as such:))

Desi Biscuits

 Ingredients

2 ½ cups all purpose flour

1 cup powdered sugar

1 cup ghee

¼ teaspoon baking soda

¼ teaspoon baking powder

2 teaspoon curd,beat until smooth

Pinch of salt

½ teaspoon green cardamom powder

½ teaspoon ginger powder

1 teaspoon vanilla essence

Method

• Sift flour with baking soda and keep aside.
• Beat ghee with baking powder until soft.
• Add sugar gradually and beat for 2-3 minutes.
• Add cardamom powder, ginger powder, salt, vanilla essence, curd and mix well.
• Fold in the flour and knead to form soft dough.
• Roll the dough into 1 ½ inch thickness and cut into desired shapes with a cookie cutter.
• Give shallow cross cut at the centre and sprinkle some cardamom powder on top of it.
• Place the cookies in a baking sheet 1 inch apart.
• Bake at 160 degree Celsius for 15-20 minutes.

Ivy gourd/ Kovakka Masala

Watch how to make it  here

 Ingredients
 250gm ivy gourd/kovakka/tindli
1 onion chopped
4-5 garlic cloves, sliced thin
1 teaspoon sliced ginger
1 teaspoon kashmiri chili powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/4 teaspoon fenugreek/uluva/methi powder
1 cup thin coconut milk
1/2 cup thick coconut milk
1 teaspoon vinegar
1/2 teaspoon sugar
2-3 tablespoon oil
salt to taste

Method

• Cut each ivy gourd lengthwise into thin slices. 
• Heat in a pan and fry the sliced ivy gourds until it turns to a brown color.
• Remove the pieces with a slotted spoon .
• Now to the same pan, add the onion, garlic, ginger and saute well. You can add one tablespoon of oil, if required. Saute this well until the onions turn golden brown.
• Low the flame and add the chili powder, turmeric powder, coriander powder, cumin powder and fenugreek powder and fry well until the raw smell of the spices goes.
• Add the fried ivy gourd and salt. Mix well.
• Add the thin coconut milk, mix well and cover and allow this to cook on a low flame for 7-8 minutes.
• Add the thick coconut milk and mix well.
• Add the vinegar and sugar and mix well. As it begins to boil switch off the flame.
• Serve hot with chapatis, phulkas or nan.

Lasagne/Lasagna

At times my son turns out to be very health conscious.  He gets into a strict diet plan. He is a great fan of Italian food. ‘Vanellis’ is one of his favorite joints. I really used to feel sad when he used to avoid his favorite lasagnas and pastas. The thought of his increasing weight used to scare him… lol!!!!! How does he know that it’s his chubbiness that makes him soooo cute!!!!So I decided to make him some homemade lasagna to ensure that he remains to be my cute chubby brat.. also,I thank our dearest friend Sujit for sharing this recipe with me…..For all the cuties out there!!!!!

For the Ragu

400 grams kheema (I used frozen kheema)

2 onions finely chopped

2 carrots finely chopped

4-5 chicken sausages chopped (I used frozen Sadia chicken sausages)

500 grams chopped tomatoes (I used pomi chopped tomatoes)

1 can tomato puree

4-5 tablespoon extra virgin olive oil

1 ½ teaspoon dried basil leaves
1 ½ teaspoon dried oregano
1 table spoon vinegar

3 cloves garlic crushed

A pinch of nutmeg powder

1 teaspoon black pepper (can vary the amount as per your taste)
2 tablespoon chopped parsley

Salt to taste

For the béchamel

500 grams full fat milk

50 grams flour

50 grams butter

Salt to taste

A pinch of nutmeg powder

¼ tsp pepper powder

1 packet lasagna sheets

2 cups mozzarella cheese

1 cup or more parmesan cheese

Method

• Cook lasagna sheets in boiling water for 8-10 minutes.
• Drain sheets and rinse with cold water and keep separate.
• Heat olive oil in a pot.
• Add chopped onion, carrot, garlic and sauté until it turns brown.
• Add chopped sausages and stir for 3-4 minutes on high flame.
• Add chicken kheema and stir for 4-5 minutes to make it brown.
• Now add the tomato puree and chopped tomatoes along with enough salt, pepper, nutmeg powder, bay leaves,oregano,vinegar and some water.
• Let it boil on low flame for 30-45 minutes. (Don’t forget to stir in between)
• After 30-45 minutes turnoff the flame and add chopped parsley.

To make béchamel

• In a pan pour milk,butter,salt pepper and nutmeg.
• Cook on low flame and once the butter melts add in the flour at once.
• Stir vigorously so as not to make lumps.
• Continue stirring until it thickens and then turnoff the flame
• To assemble, spread ragu in the bottom of a 9”baking dish.
• Arrange lasagna sheets length wise to cover all the sauce.
• Put more ragu and béchamel sauce on top of the sheets and spread plenty of grated parmesan cheese
• Repeat the procedure until you finish all the sheets.
• The top layer should be ragu, béchamel, parmesan and mozzarella.

• Bake in a preheated oven at 200 degrees for 15-20 minutes.
• Finally grill with a flame on top for 10 minutes until it turns brown.

Chilli Mushroom Stir fry

A very easy and quick dish which can be made in a jiff and tastes awesome.On a day when I was running out of vegetables and didn't know what to cook, I tried this out with the ingredients that came in my hand, not knowing what the outcome would be. But believe me this was liked by all at home and what remained was the demand for more:) So made it again the next day as a sandwich filling in a tortilla wrap , but this time in vegan version..yes, skipped the chicken and it still tasted awesome!!
So, for all my vegetarian friends, you can skip the chicken and make this dish with mushrooms alone too. Enjoy!!
Ingredients
400 grams whole small mushrooms(canned)
200 grams  boneless chicken, cut into strips
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon kashmiri chili powder
1/2 teaspoon pepper powder
2 tablespoon tomato ketchup
salt to taste
2 tablespoon oil
1/2 red bell pepper sliced into 1 inch strips
Method

• Heat oil in a wok.Add the ginger and garlic paste.Saute well. Reduce the flame and add the chili powder and mix well(take care not to burn the chili powder).
• Add the mushrooms and chicken and saute well. Cook covered for 10 minutes on low flame or until the chicken is cooked.
• Open the lid and add the bell pepper, black pepper powder and salt and stir fry for 2 minutes on high flame.
• Add the tomato ketchup and continue to stir fry on a medium flame until the mushrooms and chicken get roasted well.
• Serve hot with any bread of your choice or you can even use this as a filling for a wrap or sandwich roll.