Pasta in Red Sauce

Ingredients:

For Red Sauce:

4 large tomatoes - pureed
7-8 cloves of garlic - crushed
Salt
Pepper
Oregano - 1 pinch
Oil - 1 tablespoon

Method:

Heat oil in a pan. Add the crushed garlic and tomatoes with salt, pepper and oregano. Let it cook till the oil separates from the mixture. Add water to adjust consistency.

Sauce should take 15 mins to cook.

For Stir fry mix:
Chicken breast - 500 gms (cut into strips as thin as possible)
5 large onions - thinly sliced
5 bird's eye chilli (since i had them, use any)
5 cloves of garlic - sliced
100 gms of french beans cut in halves
250 gms broccoli sliced
250 gms yellow & green zucchini (each) sliced
100 gms cherry tomatoes (i like them whole)
1 red yellow and green pepper (each) sliced
Oil - 4 tablespoons
Salt
Pepper
Oregano
Chilli flakes

For pasta:

Boil water with salt and oil to get non sticky pasta

Method:

Marinate the chicken in some salt, pepper and chilli flakes and keep aside.
Heat a wok and add oil, garlic and onions.. Saute till light brown.
Add chicken. Cook till chicken partially cooked.
Add beans, zucchini, broccoli and cook for 5 mins.
Add all the peppers and cook for another 2-3 mins.
Now add the cherry tomatoes and cover and cook for 10 mins.

Boil Pasta of your choice. Add it into the veggie and chicken mix and stir well.
Cover and cook for 10 mins.

Add the sauce and stir well.
This sauce will just coat the pasta and veggie mix.

Enjoy!!

Chicken Roast

Ingredients:

1 whole chicken
Broccoli 200 gms
1 onion medium sized
1 potato
1/2 lemon juice
1 small Zucchini
1 small carrot
Shan broast masala
Black pepper powder to taste
Salt to taste
Oil/ butter to baste

Method:

Marinate the chicken with lemon juice, salt, shan broast masala and black pepper. Leave for 4 hours. A min of 1 hour would work too if in a hurry.

Preheat the oven at 200 degrees for 5 mins. Stuff the chicken with all vegetables cut in same size cubes and mixed with a bit of salt and pepper. Tie the opening and baste it with oil/ butter of your choice.

Cook for an 60 mins flipping the chicken in the oven after every 20 mins.

Serve hot with your choice of compliments.. :)

Chicken and mushrooms in Hot & Sour Gravy

Ingredients:

• 500 gms chicken breast cut in long strips
• 250 gms mushroom cut long
• 3 large onions sliced
• 2 tablespoon garlic cut in strips
• 2 tablespoon ginger cut in strips
• 2-3 green chillies split
• French beans 100-150 gms cut 2 inches long
• 2 carrots cut in 2 inch long strips
• Bell peppers red yellow and green 1 each cut in strips
• Vinegar 3 tablespoons
• Soy sauce 2 tablespoons
• 1 teaspoon cornflour
• Chicken/veg stalk or water
• Chilli sauces red and green 1 teaspoon each
• Oil - 3 tablespoons
• Salt

For marinade:

Put chicken strips in a bowl add 1 tablespoon vinegar, a pinch of salt, 1 green chilli cut in small pieces, 1 teaspoon each of cut ginger and garlic. Leave for an hour in the fridge.

After taking out the chicken from fridge:

Heat a wok and put vegetable oil of your choice. Add onions, garlic and ginger and saute till translucent. Add carrots and beans and chicken. Cook till chicken is almost done. Add the bell peppers and mushrooms and cook for 2-3 mins. Add salt. 

Add the sauces and vinegar in a bowl. Mix them well and dilute with water/stalk. Once all the veggies and chicken is done add the sauce mix. Mix well. Add more water/stalk (if required) in the wok and bring it to a boil. Let it simmer for 10-12 mins.

In a bowl add cornflour and water and make a slurry. Depending on the consistency of the gravy add as much water u want to the slurry. Mix it well in the gravy and cook for 2 mins.

Serve your dish with rice noodles or simply with paranthas as I do.. :)