Tasty vegetable Stir-Fry with Tofu:

• Ingredients:

  • 14 oz (400g) firm tofu, cubed
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated ginger
  • Rice or noodles for serving

• Instructions:

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they turn golden brown on all sides. Remove from the pan and set aside.
  2. In the same pan, add a little more oil if needed, and sauté the minced garlic and grated ginger for about 30 seconds.
  3. Add the mixed vegetables to the pan and stir-fry for 3-4 minutes until they are tender but still crisp.
  4. Return the cooked tofu to the pan and add soy sauce and sesame oil. Stir-fry for another 2-3 minutes.
  5. Serve the vegetable stir-fry over cooked rice or noodles.

How to make tasty chicken lollipop

 Ingredients:

• Chicken wings or drumettes
• Cooking oil for frying
• For the marinade: You can use a variety of ingredients like soy sauce, ginger-garlic paste, red chili powder, cumin powder, coriander powder, salt, and lemon juice. The specific ingredients can vary based on your taste preferences.

Instructions:

1. Prepare the chicken:

2. Start by cleaning the chicken wings or drumettes. Trim the excess skin and meat from the bone end, leaving a clean bone "handle" for each piece. This is what gives them the lollipop shape.

3. Marinate the chicken: In a mixing bowl, combine the marinade ingredients of your choice. You can make a spicy marinade or a more mild one depending on your taste. Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least an hour, or preferably longer, to allow the flavors to penetrate the meat.

4. Heat the oil: In a deep frying pan or a deep fryer, heat the cooking oil to about 350-375°F (175-190°C).

5. Fry the chicken: Carefully place the marinated chicken pieces into the hot oil. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature. Fry until they are golden brown and crispy, usually for about 8-10 minutes.

6. Drain and serve: Remove the chicken lollipops from the oil and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauces, such as ketchup, barbecue sauce, or a spicy chili sauce.

How to prepare healthy and tasty millet vegetable noodles

 Ingredients:

• 1 cup millet noodles (you can find them in health food stores or online)
• 2 tablespoons vegetable oil (such as olive oil or sesame oil)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 small carrot,
• 1 bell pepper (any color), thinly sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 cup snow peas or sugar snap peas, trimmed and sliced diagonally
• 2 tablespoons low-sodium soy sauce or tamari (for a gluten-free option)
• 1 tablespoon oyster sauce or vegetarian oyster sauce (optional)
• Salt and pepper to taste
• Red pepper flakes (optional, for a spicy kick)
• Chopped fresh green onions for garnish (optional)

Instructions:

1. Cook the Millet Noodles:

   • Bring a large pot of water to a boil.
   • Add the millet noodles and cook according to the package instructions until they are al dente (usually 6-8 minutes).
   • Drain the noodles and rinse them with cold water to stop the cooking process. Set aside.
2. 
   
   

   
   

3. Prepare the Stir-Fry:

   • Heat the vegetable oil in a large skillet or wok over medium-high heat.
   • Add the sliced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant and the onion becomes translucent.

4. Add Vegetables:

   • Add the carrot, sliced bell pepper, broccoli florets, mushrooms, and sliced snow peas to the skillet.
   • Stir-fry the vegetables for about 3-4 minutes or until they start to become tender but still crisp.

5. Combine with Noodles:

   • Add the cooked and drained millet noodles to the skillet with the vegetables.
   • Pour in the soy sauce (or tamari) and oyster sauce (if using). Toss everything together to combine.

6. Season and Finish:

   • Season the stir-fry with salt, pepper, and red pepper flakes if you want some heat.
   • Stir-fry for an additional 2-3 minutes, or until the noodles are heated through, and the flavors meld together.

7. Serve:

   • Remove the skillet from heat.
   • Garnish with chopped green onions if desired.
   • Serve the millet vegetable noodles hot and enjoy your delicious and nutritious meal!

How to make tasty panneer ghee roast masala

 INGREDIENTS:

For Marination:

500gms Paneer

1/4Tsp Turmeric

1/2Cup Onion chunks 

1/2Cup Capsicum Chunks

3Tbsp Hung curd 

2Tbsp Bhuna Besan 

2Tbsp Lemon Juice 

Salt to taste

For Ghee Roast Masala:

6-8 Kashmiri chilli 

8 Peppercorn

2Tbsp Coriander seeds

1/2Tbsp Cumin 

2 Tsp Fennel seeds

3 Garlic cloves 

1Tbsp ginger chopped.

5-6 Tbsp Ram Ghee

Few springs Curry leaves

5 Wooden satay sticks.

PREPARATION:

Step:1

Cut the paneer into tikka and sprinkle some salt and tumeric. Keep aside for 30  Minutes.

Step:2

Heat a pan and add dry red chillies to it. Toss it for 2-3 mins and remove. Now add peppercorns, cpriander seeds, cumin and fennel seeds to the pan and toss for a minute and remove it. Mix these spices along with chilli, garlic, ginger and a dash of water. Blend it to make a fine paste.

Step:3

Heat a pan and add Ram Ghee and once it heats up add curry leaves. Now add the chilli paste into the pan and cook for 3-4 mins. 

Step:4

Remove to a bowl and let it cool down competely. To this paste add hung curd, salt lemon juice and bhuna besan. To this paste add hung curd, salt lemon juice and bhuna besan. Mix them well and marinate the paneer, onion and capsicum chhunks with it. Sweker them alternatively on a wooden satay stick.

Step:5

Heat a tawa, add Ram Ghee and cook them on high heat till it gets a good colour on all sides. Remove and serve it hot with green chutney.

Side dish for chappati vegetable chickpeas curry :

Ingredients :

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread for serving

Instructions:

1. In a large skillet or pan, heat some oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and grated ginger and sauté for another minute.
3. Stir in the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Cook for 2 minutes, stirring constantly to toast the spices.
4. Add the diced tomatoes and cook for 3-4 minutes, or until they start to break down.
5. Pour in the coconut milk and add the chickpeas. Simmer for about 10-15 minutes, or until the sauce thickens.
6. Season with salt and pepper to taste. Serve the chickpea curry over cooked rice or with naan bread, garnished with fresh cilantro.