Roasted Chicken and Vegetables

Ingredients:

• 2½ tbsp. vegetable oil

• 2 tbsp. panch phoron

• 2 dried bay leaves

• 2½ tbsp. grated fresh ginger

• 2½ tbsp. minced garlic

• 2½ tsp. ground coriander

• 1½ tsp.  salt

• 1¼ cups plain whole-milk yogurt mixed with 11/2 tsp. flour

• 4 each bone-in chicken legs and thighs (separated; 2 lbs. total)

• 1 each red and yellow bell peppers, cut into chunks

• 2 large carrots, quartered lengthwise, cut into 3-in. pieces

• 1 lb. Yukon Gold potatoes, peeled and cut into chunks

Method:

1.  Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 min­utes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to = loosen browned bits, and let marinade cool.

2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.

3. Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.

Vegetable With Oyster Sauce

Ingredients:

• 1 tablespoon salt-reduced soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 2 small red chillies, seeded and thinly sliced
• 3 spring onions, thinly sliced

• 1 medium red capsicum, seeded and cut into small pieces
• 125g snow peas
• 1 Japanese eggplant, cut into small cubes
• 125g mushrooms, stems removed and caps cut into wedges
• 1 tablespoon finely grated peeled fresh ginger
• 3 small heads baby bok choy, thinly sliced
• ½ cup loosely packed torn basil leaves

Method:

1. Combine soy sauce, oyster sauce, lime juice and sugar in a small bowl.
2. Heat oil in a large non-stick frying pan over medium heat. Add garlic and chilli and stir-fry 30 seconds. Increase the heat and add the spring onion, capsicum, snow peas, eggplant, mushroom and ginger and stir-fry 2 minutes. Add bok choy and stir-fry until wilted, about 1 minute. Add soy mixture and stir-fry until all the vegetables are tender-crisp, about 1 minute. Stir in basil and serve at once.

Puja Special (Luchi And Potato,Pumpkin With Parwal Mix Vegetable)

Ingredients:

1.plan flour- 1 kg

2.Refined oil or ghee- 4 tbsp

3.Salt to taste

4.Warm water to knead the flour

5.Oil for deep fry

Method:

1 Knead the flour, with oil and salt with warm water. 

2. Make small balls of dough. 
3. Flatten these into circular shapes and roll out with a rolling pin. 
4. Deep fry one by one and serve piping hot with side dishes.

Ingredients:

Parwal – 6
Cut the two ends of parwal and peel the skin at ½ inch while let the other part of peel intact ., This way it gets 3 marks along the body, now cut rounds of ½ inch .
 Pumpkin -10 -15 pieces cut into cubes, If using young Pumpkin let the skin remain as it will be bright green color indicating the skin is fresh and young, If you get little old one the skin will be dull brown in color indicating the pumpkin is old and its better to chop off the skin , this one will be more sweet in taste .
Potato - 2 medium size potato cut into cubes, If the skin is paper thin let the skin remain ,its more pleasurable to eat potato with skin as the skin is high in mineral content.

Tempering And Flavoring

1 tsp of panch phoron
2 tsp of fresh grated ginger
1 tsp of turmeric powder
1 tsp of red pepper powder
1 tsp of salt
1 tsp of sugar
3 tbs of mustard oil
½ cup of water

Method:

Heat up pan and add oil, fry the parwal pieces first till slightly brown. Take out in a separate bowl.
Add more oil, temper it with panch phoron ,ginger , add potatoes and pumpkin , fry them at low .
Add salt , sugar , turmeric powder, red pepper powder and fry . Tip – whenever you prepare pumpkin always add sugar in the curries , it balances the flavor of curry .

Add the fried parwal , add ½ cup of water and then cover and cook for 10 mints .
Open the cover and with the help of spatula  slightly cut or press the potatoes and pumpkin to a uniform mushy texture.