Monday, April 28, 2014

BOWTIES IN CHICKEN, MIXED VEGETABLES, CHEESE & HERBS SAUSE



3 cloves garlic chopped
1 onion chopped
100 gm chicken meat sliced

100 gm mixed vegetables:
Broccoli cut
Baby corn cut
Cherry tomatoes cut
1can mushroom cut
1 can Cheese & Herbs sauce
( I use Prego Spaghetti Sauce )
½ cup chicken stock
Salt & pepper to taste
Olive oil for cooking
150 gm bowties pasta ( cooked )


FOR GARNISHING:

Spring onion chopped
Chili flakes
Cheese powder

METHOD:

Heat up oil brown garlic & onion.

Add chicken stir-fry for few minutes.

Add broccoli, baby corn & tomato,
stir-fry for 1-2 minutes.

Add mushroom, salt & pepper.

Add Prego sauce & chicken stock.

Once the sauce is cooked pour
over the pasta.

Garnish with cheese powder, chilly
flacks & spring onion.

Serve hot.














Tuesday, April 15, 2014

MIXED VEGETABLE IDLY


A:
1 tsp oil
½ tsp mustard seeds
½ tsp split dhal
1 dried chilly cut small

B:
1 onion medium chopped
1 small piece young ginger chopped
Curry leaves chopped
1 green chilly small chopped

C:
¼ cup mixed vegetables chopped
( Carrot, French beans, Cabbage )
Salt to taste

D:
2 cups idly batter


Method:


Fry A add B & fry till onion soft & light brown.

Add C stir for 1 minute.

Add the above fried things into the D & mix well.

Heat up the idly steamer.

Grease the idly mold with little oil / ghee.

Pour some batter in the mold & steam till cooked.

Transfer the cooked idly from the mold.


Serve hot vegetable idly with chutney / sambar.