How to make Vegetarian Chilli Chicken/Fried Potatoes with Broccoli/Veggie Chilli Chicken

How to make Vegetarian Chilli Chicken/Fried Potatoes with Broccoli/Veggie Chilli Chicken

Fried Potatoes with Broccoli / Veg Chili Chicken

Ingredients

• Potatoes: 2 medium (approximately 300g), cut into small cubes
• Onion: 1 tbsp, finely chopped
• Spring Onion: 2 tbsp; white part for cooking, green part for garnish
• Garlic: 4 cloves, minced
• Ginger: ¼ tsp, grated
• Green Chili: 1, finely chopped
• Broccoli: ½ cup (75g), cut lengthwise
• Oil: 3-4 tbsp, divided
• Salt: To taste
• Chili Powder: ¼ tsp  + ¼ tsp , divided
• Chili Flakes: ¼ tsp  + ¼ tsp , divided
• Tomato Paste: 1-2 tbsp or 1 small tomato, blanched and puréed
• Soy Sauce: 1 tbsp 
• Hot Chili Sauce: 1 tsp 
• Ketchup: 1 tbsp 
• Pepper: To taste
• Butter: 1 tsp 
• Vinegar: 1 tsp 
• Cornflour Slurry (optional): 1 tsp cornflour mixed with 2 tbsp water

Method

1. Cook the Potatoes:

   • Heat 2-3 tbsp of oil in a pan over medium heat.
   • Add the cubed potatoes, season with salt, ¼ tsp chili powder, and ¼ tsp chili flakes.
   • Sauté for about 10 minutes until the potatoes are cooked through and golden brown. Set aside.

2. Prepare the Broccoli:

   • Blanch broccoli in boiling water for 2-3 minutes, then immediately transfer to ice water to stop the cooking process.
   • Heat 1 tsp of oil in a pan and sauté the blanched broccoli for a few minutes. Set aside.

3. Sauté the Aromatics:

   • In the same pan, add 1 tbsp of oil, and sauté 1 tbsp finely chopped onion, 2 tbsp white part of the spring onion, minced garlic, grated ginger, and chopped green chili until fragrant.

4. Combine and Cook:

   • Add the sautéed potatoes and broccoli to the pan with the aromatics.
   • Season with an additional ¼ tsp chili powder, ¼ tsp chili flakes, and stir well.
   • Add tomato paste, soy sauce, hot chili sauce, ketchup, a pinch of pepper, 1 tsp butter, and 1 tsp vinegar.
   • Toss everything together to ensure the vegetables are well coated with the sauce.

5. Adjust Consistency (Optional):

   • If you prefer a gravy-like consistency, increase the amount of sauce to about 3 tbsp and add a cornflour slurry to the mixture. Stir well until the sauce thickens.

6. Garnish and Serve:

• Garnish with the green part of the spring onion.
• Serve hot as a side dish or a main course.

Savor the deliciousness of this quick and easy Fried Potatoes with Broccoli!

Vegetarian Recipes,Chinese,broccoli,Cauliflower,

Fried Potatoes with Broccoli/Veggie Chilli Chicken

Broccoli with Minced Mutton Pasta

Broccoli with Minced Mutton Pasta

Ingredients

Mutton kheema -   50 gr

Tomato pate – 50 gr

Pasta (bow type) – 200 gr

Broccoli – 100 gr

Salt- to taste

Garlic – 4 nos

Kashmiri chilly power – ½ tsp

Oil + butter – 2 tbsp

Soya sause -   tsp

Method

1.In pressure pan put 3 cup of water and add 1 tsp oil + salt cook the pasta and strain the water and keep aside.

2.Wash three four times mutton kheema stain the water.

3.Heat oil in a pan put  oil + butter add chopped onion and garlic sauté for 2 min, then add tomato paste, chilly power,salt, soya sauce  sauté for 2 min.

4.Now add the mutton kheema allow cook 5 min.

5. Finally add the cooked pasta and stir well.

-------------***************------------
Re - post - Linking to Juile's Flavors of Cuisines Italian hosted by Priya Suresh

30.4.013

Spaghetti with Paneer

Italian Chicken Spaghetti

Broccoli Carrot Thoran/poriyal

Broccoli Carrot Thoran: Serves: 3
Preparation Time : 7 min
Cooking Time: 10 min

Ingredients:-

Broccoli – 200 gram

Carrot – 100 gram

Salt – to taste

Turmeric powder – ¼ teaspoon

For Tempering: 

Olive oil – 2 tspn

Mustard seed – ½ tspn

Urad dhal – ½ tspn

Channa dhal – ½ tspn

Whole red chilli – 1

Green chili – 3 inch size 1 (chopped)

Garlic – 2 cloves (chopped)

Onion – medium  size  - 1 (chopped)

Water – 1 tbspn

Grated coconut – 2 tbspn

Method:-

Cut the carrot in small cubes. Add one cup of water and little salt and cook for 5 minutes.

 Add Broccoli florets in hot water  for about 5 minutes and drain  it. Set aside.

In a wok,  heat the oil and  add the  mustard seed, red chilli, channa dhal, urad dhal and saute for one minute.

Then,  add chopped onion, garlic, and green chili fry 3 minutes.

Now,  add broccoli and  carrot.

Stir well and add salt to taste and  turmeric powder.

Sprinkle 1 tablespoon water and close it with lid.

Cook on low fire about 5 minutes.

Finally, add grated coconut and stir well.

Remove from the heat.

Serve with plain rice or chappathi.

Note:   Broccoli is very good for anemic people.   Carrots are  good for the eye-sight.

Sending to kerala kitchen hosted by kaveri. and Ayesha's Any one can cook series - 40