Vegetable stew

INGREDIENTS:-

1 teaspoon vegetable oil
salt to taste
sugar to taste (optional)

For phoron
1 teaspoon Black paper whole
1 Bay leaf
1 teaspoon ginger paste

Vegetables( cut all vegetables in big pieces)
6 pieces raw papaya or chayote squash
1 bunch spinach
1 beetroot
1 carrot
1 onion (cut into 4 pieces)
1 tomato
6 beans
green peas

1 green chillies

PROCESS:-

First cut all vegetables into big pieces.
Put these and salt into pressure cooker and put 2 whistle.
Wait till cooker releases the pressures.
Take a karai.
Heated up oil. Now put black pepper, bay leaf and ginger paste.Wait for 1/2 minute.
Now put boiled vegetables. Mix well and boil.
After 1 minute add chili and sugar.
boil for another 2-3 minutes.
Serve it with rice.

Methi Chicken

INGREDIENTS:-

500gm chicken
1 teaspoon mustard oil or vegetable oil
salt to taste
sugar to taste (optional)

For phoron
1/2 teaspoon Fenugreek seed
1 Red chillies whole

For masala paste
2 table spoon Yoghurt
2 medium size onion
4 garlic cloves
1 teaspoon ginger paste
1 tblsp red chilli powder
1 tsp turmeric powder
Grind all these together.


1 green chillies
Fresh methi(Fenugreek) leaves

PROCESS:-

First clean the chicken pieces. Marinate it with masala paste and keep it for one hour.
Take a non stick karai.
Heated up oil. Now put Fenugreek seed and red chilli. wait for 1/2 minute.
Now put marinated chicken on it. Mix well and cover it. Put it in low flame.
Stir well after 15 minutes.
Add methi leaves and green chilli.
When chicken will be half cook then add salt and sugar.
stir well intermittently and cover the karai.
Do it until the chicken will cook.
Serve it with rice or chapati.