Tuesday, September 11, 2012

Today's Lunch

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 prawn)
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
For tampering:
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
Hold 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

6 leg pieces
1 medium sized onion
1 medium sized tomato
1 tbsp. ginger paste.
1 tsp. corriendar powder
1 rsp. Cumin powder
1 tsp. garam masala powder
1 tsp. red chili powder (optional)
2 cups chopped spinach
2 tbsp. of oil
Pinch of turmeric powder
Salt to taste
For tampering:
½ tsp fenugreek seeds

Wash 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.


Meg's Delicious Adventures said...

nice pics and yummy recipe.

- Meg's Delicious Adventures

Meg's Delicious Adventures said...

Thanks for visiting my space. Following you now. Be my friend at Meg's Delicious Adventures

Jay said...

very interesting & tempting recipes...love your presentation
Tasty Appetite

krishna said...

thanks a lot dear..

krishna said...

Loads of thanks to. you. you everyday visit my blog and always leave lovely comment. lots of love to you..

Leslie said...

This looks delicious! Thanks for visiting today and for your nice comment!

Rajesh said...

That is delicious.

srividhya Ravikumar said...

delicious and colourful..

krishna said...

thanks to all of you!!!

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