Vegetable Jalfrizi with chicken and shrimp

Everyday i used spend lot of time to think what is my menu today..i know this is for everyone problem..in the same way today i took all the veggies from the fridge and after a hour i decided to make veg jalfrizi.My hubby is Non veg lover,so i've added some chicken and shirmp.But if you are veggie u can simply go with veggies alone.

Ingredients:

Chicken -  1/4cup cut into cubes 

Shirmp - 10

carrot - 1 cut lenthwise

Beans - 12 cut lenthwise

Any colour Capsicum - 1 cut lenthwise

Cabbage - quarter cut lenthwise

Green peas - 1/4cup

Onion - 1 cut lenthwise

Tomato - 1

Green chilli - 2

cumin seeds - 1/2tsp

Ginger  julienns - 1tsp

 Red chilli pwdr - 1/2tsp

Garam masala powder - 1/4tsp

Turmeric Powder - 1/4tsp

Soy Sauce - 1tsp

oil

salt

Method:

             Heat oil in pan,add and allow cumin to splutter.once they stop add green chillis and onion

saute the onions till it translucent.add all masala powders and cook over low flame about 7mins(add little water to avoid the burning).Now add the veggies and tomato with less than 1/4cup of water,cover and cook it over medium for another 10mins.Now add soy sauce and ginger julienns cook another 5mins.switch off and serve with chapathi.

Chicken Kuzhambu(Chicken Gravy)

Chicken is favorite to whom wants to make sum quick NV entrees,sides whatever.The reason is cooking time is very less and chicken contains high protein.Here is my mom chicken kuzhampu recipe.




You Need:

Chicken - 1/2kg
Small onion - 5
Onion - 1
Tomato - 1/2
Curry leaves - sprig
Gingergarlic Paste - 1 and 1/2 tsp
chilli powder - 1 and 1/2 tsp
Coriander powder - 2tsp
Turmeric Powder - 1/4tsp
Grated Coconut - 3tbsp
Fennel seeds - 1/4tsp
Mustard seeds - 1/4 tsp
cloves - 2
Cinnamon stick - 2(1' piece)
Bay leaves - 2(optional)
Elachi - 1(optional)
Cashew Nuts - 5
Almond - 5
Coriander leaves - For Garnish
Green chilli - 2
salt - as needed
Oil - 2tsp+2tbsp

Method:

Soak cashew and almond in 3tsp warm water.Haet oil in a pan splutter fennel seed,add chopped small onions finally coconut,fry for 2mins transfer it into plate let it cool.once the mixture gets cooled make fine paste mixture with cashew and almonds,keep it aside.

Heat oil in a pan add mustard,cloves,cinnamon,greenchilli,curryleaves fry it for over medium heat,add ginger garlic paste cook for 30secs,add onion saute till onion gets brown now add tomato fry till tomato become soft,add chilli powder,coriander powder,turmeric powder with 2tbsp of water(this is optional why i used do this to make sure the masala powders not get burned)cook for another 2mins now add chicken and salt cover the lid and cook for another 6 to 8mins.Now add coconut cashew paste with karam masala powder cook it for another 5 to 6min over medium flame,Garnish with coriander leaves.Serve hot with chapathi,rice,roti...etc.

Bagara Baingan

You Need:

Baby Egg Plant - 10

Curry leaves - 10

Fenugreek seeds - 1/4tsp

Thick tamarind juice - 4tbsp

cumin powder -1/2tsp

coriander powder - 1tsp

cumin seeds - 1/2tsp

mustard seeds -1/4tsp

Red chilli powder - 1tsp

Turmeric - 1/4tsp

jaggery - a little

cinnamon stick 1inch - 2

cloves -2

bay leaves - 2

Elachi - 1

Chopped green chilli -2

Chopped onion - 1

Hing - a pinch

Gingergarlic paste - 1tsp

For masala powder:

Peanut - 1/4cup

sesame seeds - 3tbsp

Cocount powder or grated cocount - 3tbsp

Method:

Roast the peanuts in a medium heat for 1min,we need to fry the peanuts for 70% with that add sesame seeds let them splutter,add cocount powder fry it for another 30sec ,keep it aside to cool.

once the mixture gets cooled grind it to a fine paste(not a very fine paste neither a coarse paste)

Slit the eggplant till the midway(don't cut) add salt with this place it in the nan grill over the stove top(In the original recipe u need to fry it in the oil)for 3 to 4mins,for cooking it evenly u need to turn all the side,keep it aside.

Heat oil in a pan put all whole garam masala,mustard seeds,cumin seeds and fenugreek seeds once they splutter add onion,curry leaves,hing and salt saute it for a min then add turmeric and ginger garlic paste with this again saute it till the onion gets brown.if the mixture gets dry while u sauteing u can add very little amt of water(make sure the mixture should not get burn).Now add cumin powder,coriander powder and chilli powder ,add 1/2 cup of water and bring it to boil.Add Peanut masala paste now.At this stage turn ur stove to low-med then add tamarind water with another 1cup of water and jaggery ,cook this gravy till oil looses out.Finally add eggplants into the gravy cook it for another 10 to 15mins,so this eggplants slowly observe all flavors from the gravy switch off the stove.Serve warm with paratha,roti ,rice,briyani...Etc.