Category Archives: stir fry

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon chicken fry is my most awaited to try recipe, ever since I had Lemon chicken from the Hotel – The Plantain Leaf. The whole family likes this chicken, which is mildy spiced, juicy and tender.

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Lemon chicken is prepared by cooking the chicken with spices and lemon juice. Also this consumes very little time to get cooked. I would say it’s one of the finger-licking dish among all of my chicken recipes. Goes out well with any Indian flat bread, as a side dish for briyani or fried rice and also good when paired with steamed rice and sambar. Let me share the recipe…

Taking this to Fiesta Friday #195 hosted by Angie@thenovicegardener

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Ingredients:

  • Chicken – ½ kg
  • Lemon – 3 nos (medium sized)
  • Onions – 3 nos
  • Cumin seeds – ½ tsp
  • Capsicum – 2 no (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Green chillies – 2 nos
  • Turmeric powder – ½ tsp
  • Pepper powder – ½ tsp
  • Curry leaves – 2 sprigs
  • Coconut oil or any cooking oil – 1 ½ tbsp
  • Salt – 1 tsp (to taste)

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Peel and roughly chop the onions to medium cubes, slit green chillies to equal halves.
  • Deseed and chop the capsicum to medium pieces.
  • Cut and squeeze the juice from lemon, remove the seeds and keep it aside.
  • Take chicken, turmeric powder, salt and lemon juice all together in a bowl, mix it well and let it rest for 15 mins.
  • Heat oil in heavy bottomed vessel or kadai, add the cumin seeds and curry leaves, wait until they crackle.
  • Add the onions, ginger-garlic paste and cook until the onion turns golden brown in color.
  • Add the capsicum and cook for few mins or until the capsicum turns light green in color.
  • Add the chicken along with the marinate, cook for 2 mins.
  • Sprinkle little water, stir well, cover and cook for few mins or until the chicken is tender and juicy.
  • Sprinkle the pepper powder, remove the lid and cook for 2 mins or until the chicken becomes dry and the oil separates.
  • Remove from fire and transfer it to a bowl.

Serve hot. Lemon chicken fry can be served as a side dish for briyani, fried rice or steamed rice and sambar. Lemon Chicken is and perfect side dish for lunch or dinner.

 

 

 

 

Soya chunks fry recipe / Meal Maker Fry recipe / Soya Varuval recipe

Soya chunks fry recipe / Meal Maker Fry recipe / Soya Varuval recipe

Soya chunks is commonly known as meal maker, which is protein rich food and acts as a substitute of non-vegetarian’s protein. Meal Maker is also good for weight loss, usually in mom’s place we don’t ever use soya chunks or meal maker, but came across this soya chunks / meal maker through my mother-in-law. My mother-in-law goes very often to temple, every day she has a reason to avoid non-veg and so soya chunks / meal maker is being the substitute for many of her dishes right from Biryani till Kootu and fry.

I have also shared few soya chunks / meal maker recipes like Soya chunks Roast, Soya chunks kurma, Soya chunks Pulao, Soya chunks Briyani / Meal Maker Biryani, Soya Paratha, Soya Tikki / Meal Maker Cutlet, and Aloo Soya Gravy.  

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Soya chunks Fry / Meal Maker Varuval

Soya chunks Fry / Meal Maker varuval is a perfect side dish for any variety rice or lunch when accompanied with rice and curry. Soya chunks fry is very simple and easy to make with few ingredients available at our kitchen. Also this crisp and soft, so goes out well with curd rice. Let me share the recipe…

Taking this to Fiesta Friday #181 Hosted by Angie@thenovicegarderner.

CLICK HERE for more Vegetarian recipes.

Ingredients:

  • Soya Chunks / Meal Maker – 150 gm
  • Onion – 1 no (medium size)
  • Turmeric powder – ¼ tsp
  • Cumin powder – 1 tsp
  • Split Black gram / split Black lentil – ½ tsp
  • Chilli powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut Oil or any cooking oil – 1 tbsp

Making of Soya chunks Fry / Meal Maker Fry / Meal Maker Varuval –

Preparation:

  • Boil a cup of water, once the water starts boiling, remove it from fire, add the soya chunks / meal maker and soak it for 2 to 5 mins or until it becomes soft.
  • Drain the water, squeeze out the water from the soya chunks/meal maker and finely chop them into pieces.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves.
  • Add the onions and cook until the onions turn transparent.
  • Add the soya chunks / meal maker, add the turmeric powder, chilli powder, cumin powder and salt, cook for few mins or until the raw smell goes off.
  • Drizzle little oil along the sides, and cook in medium flame for 2 to 3 mins or until the soya chunks/meal maker turns crisp or golden brown in color.
  • Remove it from fire and transfer it to a bowl.

Serve hot with lunch.

Note: Cover the bowl, only when the soya chunks fry / meal maker varuval comes to room temperature, so that it stays crisp else it would turn soggy.

 

 

Aloo Palak Stir-Fry

Aloo Palak Stir-Fry

Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.