sweet n sour indian-chinese vegetable

The ingredients needed for this wonderful and mouth watering delight is listed below-
1/2 cup orange juice
1/2 cup tomato juice
1/4 cup lemon juice
2 tbsp jaggery (gur)
A large pinch ajinomoto salt
2 tbsp corn flour
100 grams paneer (cut into 1-inch cubes)
Oil as required
1 tbsp ginger and garlic paste
1 large capsicum (cut into 1/2-inch wide strips)
2 medium carrots (cut into 2-inch sticks)
50 grams cabbage cut into 2-inch pieces
50 grams cauliflower cut into 2-inch pieces
1 cup pineapple chunks (fresh, or canned)
1/3 cup water
3 tbsp Soya sauce
1/2 tsp salt
1/4 tsp black pepper

Method - Mix the orange, apple, and the lemon juices that you have with the sugar and corn flour in a bowl. Keep it separately as of now. In a non stick pan fry the paneer cubes till an orange brown coloration is formed. Keep it aside for now.

Heat the oil of about 2 tablespoons in a non stick pan a little over medium heat. Add the ginger garlic paste and the ajinomoto salt and fry for 20 seconds. Add the vegetables and stir fry for 4 minutes. Now add soya sauce, water, salt, pepper and the pineapple chunks.

Until the vegetables are softened, cook. Now add the paneer and the juice assortment kept aside earlier. Stir and cook for 3 minutes. Remove and stir in sesame oil and serve soon enough.

Make sure you do not overcook the vegetables and you cook on high heat as it will help the veggies to retain their color.

murgh chicken

Murgh Chicken Hyderabadi as the name suggests is one of the most popular dishes of Hyderabad. To prepare the dish you need to have the following things:
a) 1 kg Chicken
b) 2 Onions
c) 1 teaspoon Cumin powder
d) 1 teaspoon Coriander powder
e) ½ cup Yogurt
f) ½ teaspoon Garam masala powder
g) 1 teaspoon Ginger garlic paste
h) 4 Green chilies
i) 1 teaspoon Red chili powder
j) 3 tablespoons Oil
k) 1 tablespoon Coriander leaves
l) Salt to taste

Method-Heat the oil in a pan and sauté the chopped onions for 2 minutes. Add the chicken pieces, salt and cook for 5 minutes. Cover the pan with a lid and cook for 5 more minutes.

Add garam masala, cumin powder, coriander powder, red chili powder, ginger garlic paste, turmeric and mix thoroughly. Make sure you add green chilies after slitting them apart.

Add beaten yogurt and ½ coriander leaves. Cover with a lid and cook for some time. As soon as the oil
starts leaving the side and you see the gravy thicken you know your dish is ready.
You can garnish with coriander leaves.

irani chicken

Irani chicken is one of the most palatable delicacies in India. The method to prepare the dish is simple and here is how you can prepare it with ease.
The ingredients that you will need are as follows:
a) 1 kg Chicken
b) 2 big finely chopped Onions
c) 1 cup Yogurt
d) 1 teaspoon Pepper powder
e) 6 powdered Almonds
f) 4 powdered Cardamom
g) 2 pinches of Orange color
h) Salt to taste
i) 3 tablespoons of Oil
j) 1 bunch Coriander leaves
k) 2 tablespoons Ginger garlic paste
l) 1 tablespoon Red chili powder paste
m) 3 tablespoons Cream
n) ¼ teaspoon Saffron
o) 2 tablespoon Milk
p) 1 Lime (juice)
Method- Now what you need to do is follow the simple steps given below:
Heat the oil in a pan and fry the onions till they become golden brown in color. Keep them aside as of now.

Wash the chicken and sauté it in the same oil you fried the onions for 2 minutes. Make sure you add salt to the chicken. Then add ginger garlic paste, pepper powder, red chili powder and half of the cardamom powder. Cook for 2 minutes.

Beat the yogurt and add it to the pan where you are cooking your chicken and cover it with a lid. You need to cook till the chicken pieces are soft and after that you add the remaining cardamom powder.

Soak the saffron stands in the milk and keep them separately. Then add 3 tablespoons of cream, almond powder, and orange color to the chicken.

Now add the saffron milk and the lime juice. Make sure you cook that on a low flame and the gravy becomes thick. You can see the oil leave the sides.

Your Irani chicken is ready to serve. You can garnish it with coriander leaves.