Chicken Veggie Roast

Chicken Breast - 2 pc

Olive oil - 1Tsp

Soy Sauce - 2Tsp

Tomato sauce - 1/2Tsp
Balsamic vinegar - 1/2Tsp

White pepper powder - 1/2tsp
Garam Masala - 1/2tsp
Garlic - 1pc (minced)

Salt - to taste

Carrot - 1 medium

Cauliflower - 200g

Broccoli - 200g

Green Pepper - 1 medium

Marinate chicken breasts with olive oil, soy sauce, tomato sauce, vinegar, pepper powder, garam masala, garlic and salt. Refrigerate it for minimum 3-4 hours. Pre-heat the cooking-range oven to 350 degrees. Spread aluminium foil in an oven friendly dish and keep the chicken pieces. Pour the remaining marinades on top of the chicken. Cover with another foil and keep in the pre-heated oven for 30 minutes. After 30 minutes, open the foil and put vegetables on side of the chicken, springle some salt over vegetables, cover again with foil and cook for another 15-20 minutes, depending how you like your chicken and vegetables. Cut the thick part of chicken breast or pierce a fork to check the doneness. Yes, we are done with our simple but healthy Chicken Veggie Roast. Enjoy! Chicken tastes better if cooked well, but not dry. Juice left after cooking can be poured over vegetables while serving.

Special Chicken Fry

Chicken breast - 4 pc

Onion - 2 medium
Green chilly - 5 Nos
Turmeric powder - 1/2tsp
Coriander powder - 1tsp
Garam masala - 1/4tsp
Ginger Garlic paste - 2Tsp
Coriander leaves - 6 stems
Curry leaves - 1 stem
Coconut Oil - 2Tsp
Salt - to taste

Cut chicken into chunks and marinate with ginger-garlic paste and salt to taste (keep it at least 1Hr). Heat oil in a Kadai and saute onion. Add green chilly (slit at the end) and curry leaves, saute well. Now remove all these from kadai and keep aside. Now fry coriander powder, garam masala and turmeric powder in the remaining oil in kadai. There shouldn't be any oil visible in the Kadai at this point. Now add the already marinated chicken into Kadai and mix well. When the masala gets evenly on chicken pieces, keep the Kadai closed for 5 minutes on medium heat. After 5 minutes, mix the chicken again add very little water if dry and keep the lid closed until the chicken get cooked. Open the lid and stir dry adding the coriander leaves and the sauted onion mix that kept aside. Yes, your special chicken fry is ready. This is very simple and not too spicy, but very delicious. I like this dish with rice / steamed vegetables.

Beef Ulathiyathu

Beef - 1kg

Smashed garlic - 5 Nos
Chilly powder - 1tsp
Coriander powder - 2tsp
Turmeric - 1tsp
Gharam masala - 1tsp
Onion - 3 Nos
Coconut oil - 2-3Tsp
Mustard seeds - 1/4tsp
Green chilly - 3 Nos
Ginger - 1 inch long
Curry leaves - 2 stems
Soya sauce - 2tsp
Tomato sauce - 1tsp
Black pepper - 1tsp

It is very easy to prepare. Cook beef with smashed garlic, chilly powder, coriander powder, turmeric, gharam masala with enough salt and water. Simmer with lid open to reduce water. In a seperate pan, saute onion with oil. If you like, sputter mustard first. Once onion is sauted, add chopped green chilly, chopped ginger and curry leaves. Stir fry till you feel the flavour (few minutes) and add the cooked beef, soya sauce, tomato sauce and black pepper. stir well and cover the pan. Once the steam come out, stir again well and cover for 2 more minutes with low heat. Decorate with coriander leaves and your dish is ready to serve. Enjoy the meal!