Thursday, December 10, 2015
Bok Choy a bundle, cut diagonally into medium size. Keep the stalk portion separate
from leafy portion, onion 1, sliced, garlic cloves 4, thinly sliced, grape seed oil 3 tbsp.,
salt to taste, soy sauce 2 tbsp.
Heat oil in wok, drop in onion and garlic, sauté till tender, drop in stalk portion of
bok choy , sauté till tender, add leafy portion of bok choy along with soy sauce
and salt, allow to cook in low flame, add cooked rice, combine well and serve with
Sri racha sauce if you love spicy dish.
powder 1 tsp., salt to taste, lemon juice 2 tbsp.
Marinate salmon with the ingredients, keep for an hour. Shallow fry in required
Tamarind concentrate 2 tsp., onion 2, ginger 1 inch piece, garlic clove 2, all finely
chopped, green chilly 4, silted, coriander powder 1 tbsp., paprika powder 1 tsp.,
methi powder 1/4 tsp., turmeric powder 1/4 tsp., red chilli flakes 2 tsp., salt to taste,
coconut oil 3 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till well cooked, add tamarind sauce,
spice powders and salt, sauté till raw taste gone and oil clears, add green chilli,
and chilli flakes, if required add a little hot water to adjust the consistency of the
Transfer fish fry into a serving plate and top with the tamarind sauce.
Serve with rice.
Chicken sausage 4, cooked and chopped, grated coconut 2 cups, cumin seed powder 2tsp.,
salt to taste, turmeric powder 1/3 tsp., coconut oil 2tbsp., mustard seeds 1/2 tsp., curry leaf
Just steam cook the snake gourd and onions in a little water.
Heat oil in pan, drop in curry leaves and mustard seeds, allow to splatter, add grated coconut,
cumin and turmeric powders, mix well, add cooked veggies and sausage, combine well, adjust
salt and serve with rice.