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