Stir fry

Potato stir-fry

| Rekha Vengalil
 
A long pending post! I make this very often, but never made into this space. One of my favorite from childhood, indeed the first recipe I learnt from my mom. An easy and uncomplicated recipe, we normally savor this with Rice, sambar/Rasam.  

You need –

  • Potato – 2 nos, cut into bite size cubes
  • Onion – 1 small, finely chopped
  • Garlic – 1 small clove, minced
  • Chili powder – 1/2 teaspoon or per taste
  • Turmeric powder – 1/4 teaspoon
  • cumin seeds – 1/4 teaspoon
  • Dried Kasoori Methi– 1 teaspoon
  • Garam masala – 1/4 teaspoon
  • Oil – 1 tablespoon or as required
  • salt to taste
  • Coriander leaves – to garnish

How to –

In a pot boil the potatoes with turmeric powder till done. Make sure not to over cook and mushy. Drain the water and set potatoes aside.

Heat oil in pan, add the cumin seeds. Once they start to pop, add the chili powder and fry for a minute. Add the onion and garlic and saute till the raw smell of garlic is gone and onions are soft and start to brown.

Add the cooked potatoes salt and mix will. Sauté for 2 minutes. Now add the Kasoori Methi, garam masala and stir fry for a minute.


Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice and curry.

 

Spicy chicken and bell pepper stir-fry

| Rekha Vengalil

You need- 

  • Chicken breast – 500 grams, cut into thin strips
  • Bell peppers – 2 small (I used red and yellow), Cut lengthwise
  • Green chili – 2, minced
  • Garlic – 2 cloves, minced
  • Onion – 1 small, thinly sliced
  • Ginger – minced, 1 teaspoon
  • Dark soy sauce – 1.5 tablespoons
  • Rice wine vinegar – 2 teaspoons
  • Sesame oil – 1 tablespoon or as required
  • Sambal chili paste – 2 teaspoons

How to –

In heat oil in wok and fry the chicken strips till slightly browned. Remove and set aside.

Into the same wok, add more oil if need. Add the garlic, ginger and chilies and saute for a minute. Add the onion and cook till translucent.

Add the Chili paste and cook till the raw smell is gone. Tip chicken, soy sauce, vinegar and toss everything well till combined and stir fry for 3 minutes.

Add the bell peppers and stir fry for further 2 minutes or till just done. Do not over cook the peppers. keep them crispy.


Check for seasoning and add salt if required since soy sauce is salty.

Turn off the heat garnish with some fresh coriander leaves and serve hot with boiled or fried rice.

Brussels sprouts and pink radish stir fry

| Rekha Vengalil
 Here goes one more from a stir-fried veggie lover.
 
 Try and keep it as crunchy as possible and not over cooking your veggies.  You may alter the spices to suit your taste. 
 
Sending the above pictures for Colour Me Pink of The Colour Me Photography Challenge Series by The Humpty Dumpty Kitchen
You need –
  • Brussels sprouts – 6-7, quartered
  • Pink radish – 1 cup, thinly sliced
  • Bell pepper – 1, cut into strips
  • Onion – 1 medium, finely chopped
  • Garlic – 1 clove, minced
  • Cumin seeds – 1/4 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Ground Cumin – 1/4 teaspoon
  • Chili powder – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt – to taste
  • Lemon juice – 2 teaspoons
  • Coriander leaves to garnish
How to-

Heat oil in pan. Add the cumin seeds; soon they start to sizzle add the garlic and stir briefly. Tip the onions in cook till golden. Add the Brussels sprout and mix well. Cook for 3-4 minutes.

Add the spice powders, salt; saute for another 5 minutes or till they are cooked through but crispy, making sure not over cook. Add the bell pepper, radish and lemon juice and saute for a minute. 

Turn off the heat and serve as a filling for Tacos or serve them with rice and curry.

 

Shallot and broccoli thoran

| Rekha Vengalil
You need –
  • Broccoli – 1, cut into really small florets
  • Shallots – finely sliced, 1/2 cup
  • Green chili – 1
  • Grated coconut – 1/2 cup
  • Turmeric power – ¼ teaspoon
  • Curry leaves – 1 springs
  • Dry red chili- 1
  • Mustard seeds – 1/2 teaspoon
  • Oil – 2 teaspoons (I used coconut oil)
  • Salt to taste
 How to –

Heat oil in a skillet, add the mustard seeds. Once they start to crackle add the red chili, green chili and curry leaves.

Add the Turmeric powder and stir briefly for few seconds. Now add the Shallots, Broccoli, salt and stir well. Cover and let it cook for 4-5  minutes done making sure not to over cook. Add the grated coconut and stir fry for a minute.

Turn off the heat. Serve hot with rice and curry.


 

Oyster mushrooms & beans stir-fry with sesame seeds

| Rekha Vengalil

Here’s a dish that is simple and easy and tastes delicious. Biting into crispy veggies and rightly seasoned, is sure a delight.  This is much my kind of food (well not just because of the sambal paste!!). So I like to make it every now and again. Goes perfect with rice.



You need

  • Oyster mushrooms – 125 grams (Chopped into long strips)
  • French beans – 125 grams (Chopped)
  • Garlic – 1 clove ( roughly chopped)
  • Ginger – finely chopped, 2 teaspoons
  • Rice wine vinegar – 2 teaspoons
  • Dark soy sauce – 2 teaspoons
  • Chili paste (I use sambal chili paste as always) – 2 teaspoons or to taste
  • white sesame seed – 2 teaspoons
  • Peanut oil – 1 tablespoon

How to –

Heat a wok/kadai, add sesame seeds and dry fry for about 2 minutes or till golden brown. Remove and set aside. Add the oil to same wok/kadai. Once the oil is heated add the ginger-garlic and fry over medium  heat till they are soft.


Add the mushrooms and beans and stir-fry till done (do not over cook and keep the veggies crispy). In a small bowl mix together Rice wine, soy and chili paste and drizzle over the veggies. Mix well and cook for 2 minutes.


Add the toasted sesame seeds and serve hot with rice.

Aloo Palak / Potato-spinach stir fry – Video recipe

| Rekha Vengalil
I am very excited in sharing my first video recipe. This is a quick one, I didn’t want to get messy by choosing a recipe that’s going to be hard to film (Still learning to use the video cam, actually for the last 5 years) :-). Your feedback/comments will sure go a long way as its always been..

Over to the recipe, this is sure a favorite of many and so is my family’s too. 


How to –