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…
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.
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…
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
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.
Spices and curry leaves getting tempered
Palak getting cooked
With potato and other spice powders
All together getting cooked
Aloo Spinach Stir-Fry
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.