Chicken Sausage Stir Fry

An easy and quick fix side dish to serve with rice and roti. Very nutritious too with the veggies. Great for a quick lunch box package and good for a light night dinner.

Chicken Sausage Stir Fry

No.of Serving : 2

Ingredients

Chicken Sausages – 4

Garlic – 4 cloves

Onion – 1 medium

Tomato – 1 medium

Capsicum – 1 medium

Chilly powder – 2 tsp

Turmeric powder – ¼ tsp

Garam Masala – ½ tsp

Oil – 1 tsp

Salt to taste

Preparation Method

1.    Heat oil in a kadai, add chopped chicken sausage. Stir fry for 5 minutes.

2.    Then add finely chopped garlic and fry for a minute.

3.    Then add chopped onion and fry till golden brown.

4.    Then add chopped capsicum and fry for 2 minutes.

5.    Then add chopped tomatoes and fry for 2 minutes.

6.    Then add chilly powder, turmeric powder, garam masala and salt.

7.    Stir fry for 5 minutes.

8.    Serve hot.

Indian Style Chicken Pasta

This is a fusion of pasta in Indian style. The best way to use up the breast meat of the chicken is by making good pasta dishes, it won't dry up the meat and it remains moist and tender to eat. Here I have used Indian style to make this pasta by adding Indian masalas. Hope you will enjoy the taste and flavour of it.

Indian Style Chicken Pasta

No. of Serving : 4

Ingredients

Chicken breast meat - 250 gms

Pasta - 250 gms

Onion - 2 medium

Tomato - 2 medium

Red chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam Masala - 1 tsp

Ginger Garlic paste - 1 tsp

Capsicum - 1 cubed (optional)

Salt to taste

Oil - 3 tbsp

Preparation Method

1. Boil the pasta for 10 minutes, strain and keep aside.

2. Chop the chicken breast meat into 1 inch cubes and marinate for 1/2 hr with red chilli powder, turmeric powder and salt. Keep aside.

3. Puree tomatoes, keep aside.

4. In a kadai heat oil and add the onions and fry till golden brown.

5. Add ginger garlic paste and fry till a nice aroma comes.

6. Add the chicken and salt and sauté for 5 minutes. Add little water, cover and cook till the chicken is done.

7. Add the pureed tomatoes and garam masala to the chicken and sauté till the tomato is cooked and oil separates on the top of the gravy.

8. Add capsicum and sauté till the mixture is thick without any water.

9. Add the cooked pasta and mix well. Heat it for 5 minutes.

10. Serve hot with onion raita.

Beetroot Chapati

Today I have chosen beetroot chapati, it's a wonderful way of making your fuzzy kids eat their veggies.

Beetroot has a lot of health benefits. It is high in immune boosting vitamin c, fibre, essential minerals like potassium, manganese. It is rich in folate and reduces the risk of birth defects.

Beetroot Chapati

No. of Serving : 6 - 7

Ingredients

Whole wheat flour - 2 cups

Beetroot - 1 medium

Ginger Garlic paste - 1/4 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Oil - 2 tbsp

Water as required

Salt to taste

Preparation Method

1. Peel, chop and grind beetroot into a fine paste along with ginger garlic paste, red chilli powder and turmeric powder.

2. In a mixing bowl add whole wheat flour and salt and mix well.

3. Add oil and mix well.

4. Add the ground paste little by little and mix well, add water as required and make a thick dough.

5. Let it rest for 1/2 hr.

6. Roll out chappati and toast it in tava on both sides.

7. Serve with onion raita.

Brown Onion Almond Pesto Pasta

My version of the pesto is that I have fried onion till they turn dark brown and ground it along with almond to make it more nutritious and tasty. The phytochemicals and vitamin C present in onion helps in improving immunity. It regulates blood sugar and heals infections.

Brown Onion Almond Pesto Pasta

No. of Servings : 2

Ingredients

Pasta - 100 gms

Onion - 2 medium

Ginger Garlic paste - 1 tsp

Almond - 20

Star anise - 1

Cinnamon - 1 " piece

Red chilli powder - 2 tsp

Salt to taste

Oil - 3 tbsp

Preparation Method

1. Boil water, add the pasta and cook for 10 minutes or till it is al dente. Drain and keep aside.

2. In a kadai, heat oil and fry the onions till dark brown and charred. Cool and grind to paste along with blanched almonds.

3. In a kadai heat oil and add cinnamon and star anise. Add ginger garlic paste and fry till the raw smell goes.

4. Add the ground onion paste, salt and red chilli powder, cook till oil separates on the top.

5. Add cooked pasta and stir well.

6. Garnish with chopped almonds.

Snake Gourd Thokku

Snake Gourd is a water content vegetable with lots of nutrients. Apart from lots of vitamins and minerals it is low in calorie, thus suitable for diabetic patients. It is also known to lessen fever.

This can be apt for lunch box. You can wrap it inside dosai and the dosai will stay moist till lunch.

Snake Gourd Thokku

No. of Servings : 5

Ingredients

Snake gourd - 250 gms

Onion - 1 medium

Tomato - 2 medium

Ginger Garlic paste - 1 tsp

Red chilli powder - 2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Oil - 3 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1tsp

Salt to taste

Preparation Method

1. Puree tomatoes, keep aside.

2. Finely chop snake gourd and pressure cook for 3 whistle, keep aside.

3. In a kadai, heat oil, add mustard seeds and cumin seeds, when the seeds bring to crackle add onion.

4. When the onion turns translucent add ginger garlic paste and sauté till a nice aroma comes.

5. Then add tomato puree, red chilli powder, coriander powder, turmeric powder and salt and cook till oil separates on top of the masala.

6. Add the cooked snake gourd. Sauté for 5 minutes.

7. Garnish with coriander leaves and serve with dosai or chapati.

Methi Chapatti

In this recipe I have added dry methi leaves / fenugreek leaves. You can add fresh methi leaves also.

Methi Chapatti

No. of Chapaties : 10 - 12

Ingredients

Whole wheat flour - 3 cups

Water as required

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Ginger Garlic paste - 1/2 tsp

Salt to taste

Oil - 2 tbsp

Dry Methi leaves - 1 cup

Preparation Method

1. Soak the dry methi leaves / fenugreek leaves in water for 1 hr. Squeeze water out and keep aside.

2. Mix all the ingredients expect water and including methi leaves and make chapati dough by adding water little at a time.

3. Let it rest for 20 minutes.

4. Roll out and make chapati and toast it in hot tawa on both sides.

5. Serve with any subji , I served it with radish subji (link for reference).

Capsicum Pesto Pasta

My twist on pesto is that I have done it with capsicum, mint and coriander. In this recipe I have fried the capsicum and made it to a paste along with coriander leaves and mint leaves to make the pesto. It turned out delicious.

Capsicum Pesto Pasta

No. of Serving : 3

Ingredients

Pasta - 250 gms

Water - 1 lt

Onion - 1 medium

Capsicum - 1 medium

Coriander leaves - 1 handful

Mint leaves - 1 handful

Green chilli - 2

Salt to taste

Oil - 2 tbsp

Preparation Method

1. In a big pan heat water, when it comes to a boil add salt and little oil, add the pasta and cook till the pasta is al dente, this takes about 10 minutes.

2. In a kadai, heat oil and fry the capsicum, cool and grind along with coriander leaves, mint leaves and green chillies to a paste.

3. In the same kadai, heat oil and fry the onions till they turn brown.

4. Add the ground the paste and salt and cook till the paste turns thick.

5. Add the pasta to the paste. Mix well and fry for 2 minutes.

6. Garnish with grated carrots.

Apple Walnut Dates Chappati - With Dates Chutney

My twist on this sweeet chappati is that I have added Apple and Dates for sweetness and Walnut for its nutrition.

Apple is loaded with tons of nutrients. It's a rich source of antioxidants, fibre and flavanoids. It reduces the risk of cancer, heart diseases, hypertension and diabetics.

Walnut and Dates have lots of nutrients too. Its rich in iron, fibre and other important vitamins and minerals.

Apple Walnut Dates Chappati - with Dates Chutney

No. of chappati : 12

Ingredients

For Apple Walnut Dates Chappati

Whole wheat flour - 3 cups

Apple - 1 medium

Walnut - 10

Dates - 10

Salt a pinch

Ghee - 1 tsp

For Dates Chutney

Dates - 10

Jaggery - 1/2 cup

Tamarind paste - 2 tbsp thick paste

Salt a pinch

Cumin powder - 1/4 tsp

Preparation Method

For Chappati

1. Remove the seeds from the dates, add them to boiling water and let it rest for 15 minutes. Cool , filter the water and keep aside.

2. Grind dates with apple and walnut.

3. In a mixing bowl, add whole wheat flour, salt and ghee and mix well.

4. Then add the gound paste little by little and make dough. Add water if necessary.

5. Roll out chappati and toast it in tava on both sides.

6. Serve with Dates chutney.

For homemade Dates chutney

1. Bring water to boil add dates and turn off the flame and let it rest for 15 minutes. Cool and keep aside.

2. Add little water to jaggery and let it come to a boil. Turn off the flame, filter and keep aside.

3. Grind dates to smooth paste.

4. In a saucepan add dates paste, jaggery water, tamarind paste, cumin powder and salt and heat it over a medium flame for 5 - 10 minutes till it thickens.

5. Serve it.