Beef and green pepper stir-fry
Ingredients
Beef undercut 1/2kg
Capsicum 1 pc
The secret is in chopping meat and veg into small pieces, so that cooking time is reduced, ideal quick cooking recipes for weeknights
Garlic 4 pcs
Salt to taste
Crushed black pepper 1tsp
Oil 3 tbsp
Oyster sauce 2 tbsp
Chilli garlic sauce 3 tbsp
Green onions 1 pc
Red button chillies 4-5 pcs
Onion ½ onion
Lemon juice
Method
In a pan, fry the oil and chopped garlic till it turns golden-brown. Add dry button chillies, lemon juice and beef slices. Fry well. Add capsicum, onion, and green onion — stir-fry for 1-2 minutes. Then, add chilli garlic sauce, oyster sauce, salt and crushed black pepper.
Beef and green pepper stir-fry is ready to be served.
Chicken cashew nut curry
Ingredients
Chicken breast 2 pcs
Blanched tomatoes 2 pcs
Onion 1 pc
Water 1 cup
Yoghurt half cup
Cashew nuts 50gms
Garlic 4-5 pcs
Turmeric powder 1 tsp
Garam masala 1 tsp
Red chilli powder 1 tbsp
Lemon juice 1 tbsp
Coriander 2 tbsp
Raisins 2tbsp
Tomato paste 2 tbsp
Oil 3 tbsp
Salt to taste
Method
Cut chicken breasts into cubes.
Chop onion, tomatoes, cashew nuts, garam masala and garlic in a chopper.
Put oil and the chopped paste in a pan. Cook for two to three minutes. Add chicken cubes in the sauce and wait till the colour changes. Add tomato paste, chilli powder, lemon juice, turmeric powder, salt, yoghurt and raisins. Cook for three to four minutes on a medium flame. Add water and let it come to a boil.
At the end, add salt and coriander. Delicious chicken cashew nut curry is ready to be served.
Chicken liver curry
Ingredients
Chicken liver ½ kg
Onion 1piece
Cinnamon 2 sticks
Potatoes 3 pieces
Boiled tomatoes 3 pieces
Water 1 cup
Boiled peas ½ cup
Green chillies 3-4 pieces
Cumin seed powder 1tsp
Turmeric powder 1tsp
Red chillli powder 1tsp
Garlic paste 1 tbsp
Coriander seeds 2 tsp
Garam masala 1/2 tsp
Oil ¼ cup
Salt as per taste
Method
Stir-fry onions and cinnamon sticks for two to three minutes. Add potatoes and salt; cook for three to four minutes. Add water and leave it to cook on a low flame.
Take another pan and stir-fry the chicken liver pieces with garlic paste. Let it cook for two to three minutes. Now, add cumin seed powder, coriander seeds, turmeric powder, and red chilli powder; stir-fry for one to two minutes. Add boiled tomatoes, potatoes and peas, and cook for four to five minutes, on a high flame.
Sprinkle a pinch of garam masala on it and enjoy tasty chicken liver curry.
Honey chicken skewers
Ingredients
Chicken breast ½ kg
Ginger-garlic paste 1tb sp
Soya sauce 1tb sp
Vinegar 2tb sp
Honey 4tb sp
Black pepper powder ¼ tsp
Olive oil 2-3 tbsp
Oyster sauce 1tbsp
Capsicums 1
Salt as per taste
Wooden skewers as required
Method
Cut chicken breast into slices, and marinate with ginger-garlic paste and salt. Let it sit for five to six minutes. Add soya sauce, vinegar, oyster sauce, salt and black pepper powder. Cut capsicum into small slices. Thread the chicken slices and capsicum pieces onto skewers, alternating between the two. Grill them on a lightly oiled grill pan till the colour changes to gold. Serve with boiled rice.
Published in Dawn, Sunday Magazine, November 29th, 2015
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