Try these simple yet delicious recipes: Healthy and delicious.

My style thupka

This thupka is a ‘no fuss’ thupka which does not require too many ingredients or too much hard work

INGREDIENTS:

1 cup carrots and beans cut into one-inch pieces

3 tsps of chopped garlic

Half tsp of ginger paste

2 cups of spaghetti boiled in salted water – cooked and drained out from water

200 ml of coconut milk – available in tetra pack

2 tbsps white oil

salt

2 tsps of chilly flakes

1 tsp of oregano powder

2 tsps of fresh chopped dill

1 tsp of fresh chopped chives

2 tsps of lemon juice

Heat the oil in a fairly large pan. Saute the veggies, adding salt to taste. Mix in the garlic and ginger. Stir gently. Lower the heat and mix in the boiled spaghetti. Stir gently and add the coconut milk and 2 cups of water. Bring to a boil and add the chilly flakes and oregano powder. Lower the heat and continue to boil and stir till the thupka is slightly thickened. Add the chopped dill and chives. Put off the heat and add lemon juice. Stir and serve piping hot.

Variation: You can add cooked shredded chicken and chicken stock for a non-vegetarian option. Replace the water with chicken stock.

Tangra-style chilly chicken with a twist

INGREDIENTS:

600 gms of chicken cut into small pieces

3 tsps of garlic paste

1 tsp of ginger paste

1 tsps of green chilly paste

2 tsps of vinegar

salt

4tbsps of cornflour

Salt and pepper to taste

Oil for deep frying

For the sauces

2tbsps of soya sauce

1 tbsp of green chilly sauce

2 tbsps of tomato sauce

1 tbsps of honey

1 large sized capsicum cut into 8 pieces – seeds removed

1 larges sized onion – cut into eight pieces so that you have large pieces

2 tbsps of oil

For garnishing for a twist: 100 gms of yam chips or potato sticks (Alu lachcha)

Marinate the chicken pieces with the ginger garlic and chilly paste, salt and the vinegar and keep aside for 15 minutes. In the meantime, prepare the capsicums and onions – heat the oil and stir fry for 2-3 minutes adding salt to taste. Remove from fire and keep aside

Make a paste with cornflour and water and salt to taste. Heat oil for deep frying. Dip each of the chicken pieces in the cornflour and  drop in hot oil. Fry a few pieces at a time, turning once so that both sides of the chicken are cooked. Fry on medium heat. Coat with cornflour and fry all the chicken pieces. Leave aside. Remove most of the remaining oil from the pan, leaving only 2-3 tbsps of oil in the pan. Mix all the sauces in a pan and add to the pan with the remaining oil. Lower the heat and mix in one cup of water. Bring the sauce to boil and mix in two tsps of the cornflour mixture. Stir gently and mix in the chicken pieces and also mix in the prepared capsicums and onions and stir gently. Garnish with yam chips or alu lachcha and serve at once.

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