Peas Masala Recipe Ingredients: 3 onions, 3 cloves, 1 piece of cinnamon, a small amount of roasted gram (pottukadalai) or 8 cashew nuts, 1 spoon chili powder, 1 spoon coriander powder, 1/2 tsp garam masala, oil, fennel seeds (soumbu), ginger-garlic paste, 1 cup green peas, salt, 1 cup water, and 1 ladle of curd. Step 1 (Grinding): Sauté 3 chopped onions in a pan with a little oil until soft. Let it cool. In a mixer, add the cooled onions, 3 cloves, 1 piece of cinnamon, roasted gram (or 8 cashews), 1 spoon chili powder, 1 spoon coriander powder, and 1/2 tsp garam masala. Grind into a very smooth paste. Step 2 (Cooking): Heat oil in a pressure cooker. Add a few fennel seeds. Add ginger-garlic paste and sauté well until the raw smell disappears. Add 1 cup of green peas and sauté for a minute. Step 3 (Pressure Cook): Add the ground gravy paste, required salt, and 1 glass of water. Close the cooker and cook for 3 whistles. Step 4 (Finishing): Once the pressure releases, open the cooke...
Roast the chicken for 20 minutes
required things:
1 pound chicken breast, thinly sliced
2 cups mixed vegetables (bell peppers, broccoli, carrots)
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp sesame oil
Mix 1 teaspoon of cornstarch with 2 teaspoons of water
2 cloves garlic, minced
1 tsp grated ginger
Cooked white rice, to serve
Instructions:
In a large skillet or wok, heat the sesame oil over high heat. Add garlic and ginger and saute for 1 minute.
Add the chicken pieces to the pan and cook until no longer pink, about 4-5 minutes.
Add mixed vegetables and saute for another 3-4 minutes until soft-crisp.
Stir in soy sauce, hoisin sauce and cornstarch mixture. Cook for 2-3 minutes until the sauce thickens.
Stir-fry and serve over cooked white rice.
Recipe 3: 10-Minute Caprese Salad
required things:
2 large tomatoes, chopped
8 ounces fresh mozzarella, sliced
Fresh basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Salt and pepper to taste
Instructions:
Arrange the tomato and mozzarella slices on a serving plate and invert them.
Place fresh basil leaves between the tomato and mozzarella slices.
Drizzle with olive oil and balsamic glaze.
Season with salt and pepper and serve immediately
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