What you have cooked for
today’s lunch? I don’t like to take any pain to cook any difficult dish on
weekdays. But without pain, cooking tasty food is yet another challenge. Today
I’ve opted for snow peas fry with prawn and spinach-chicken.
Snow peas and prawn recipe:
Chopped snow peas 1 ½ cup
Prawn 1 cup ( I used small
Onion 1 medium sized
Ginger paste 1 tsp.
Red chili powder ½ tsp ( if
you want spicy hot, then you can you more chili powder)
Pinch of turmeric powder
Salt to taste
1 tbsp. of oil
½ tsp fenugreek seeds
½ tsp urad daal
Trim the snow peas and cut
into small piece. Finely chopped the onion, and keep aside. Wash the prawn and
mix salt and turmeric with the prawn. Heat 1 tsp. of oil in a wok. Add fenugreek
seeds and urad daal. When a fine aroma starts coming add onion and snow peas,
and cover it. Reduce the heat and maintain a medium heat throughout the
cooking. Stir occasionally. Add the ginger paste.If you need add a little bit
of water (like, 2 tbsp.) I had to add water, because I used little oil. If you
add 3 tbsp. of oil, instead of 1 tbsp. then you won’t need to add water. After the
snow peas and onion become tender add the prawns. Continue stirring to avoid
burn at the bottom. Cover and keep it for few minutes. Again if you need, add
more water, but 2 tbsp. at a time.
N.B. How to Trim Sugar Snap Peas
a knife in one hand and a snow pea in the other, with the inside curve of the
pod facing you. Cut the tip of the top of the pea, but not sever totally, and
pull off the string that runs along the length of the pod. Do the same thing on
the other side. Source: realsimple.com
medium sized onion
medium sized tomato
tbsp. ginger paste.
tsp. corriendar powder
rsp. Cumin powder
tsp. garam masala powder
tsp. red chili powder (optional)
cups chopped spinach
tbsp. of oil
of turmeric powder
tsp fenugreek seeds
the chicken pieces and mix salt, add keep aside. Heat 2 tbsp. of oil in a heavy
bottom wok. Add the fenugreek seeds. When the fine aroma stars coming add onion
and tomato, and sauté for few minutes. Reduce the heat to medium, and cover it.
When the oil starts oozing out add ginger paste, and stir for 1-2 minutes. Then
add rest of the spices, and stir for few minutes. Add the chicken pieces, and
cover it. Reduce the heat to low and cover it. After few minutes, add chopped
spinach. Don’t cover it. When the spinach will reduce add salt and turmeric.
Add adequate water. Bring it into boil. When the chicken pieces become tender ,
increase the temperature to reduce the water. When the gravy starts thickening,
switch off the oven/gas. Serve hot with rice or roti.