Stir fried dishes are very much healthy and full of proteins and vitamins, so when ever you feel hungry you can follow this quick and easy method to fill your hunger. Enjoy cooking with chef’s nectar, which is especially designed and written to enhance you cooking passion.👍

Ingredients for making the willow chicken😋

• 60 gms cashews nuts
• 200 ml Stock
• 2 teaspoons cornstarch
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into finger cuts/willow cuts
• Salt to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 50 gms red and yellow bell peppers
• 2 tablespoons rice vinegar
• 1/4 teaspoon sesame oil
• 1 tbsp Shaoxing wine
• 1 tablespoon chopped spring onions
• 2 tablespoon canola oil

Method of making the willow chicken😋

1. Prep reparations of the ingredients
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside, they will crisp up as they cool. Or you can do it on the stove as well in nonstick pan.
3. Heat oil in the wok or in a heavy bottomed pan add ginger garlic, bell peppers, hoisin sauce, and soy sauce, stock and adjust the seasoning
4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer it to a plate.
6. Add the remaining tablespoon vegetable oil to the skillet, then add the chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar cook until evaporated, about 30 seconds.
7. Add the sauce mixture to the chicken, cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute.
8. Remove from the heat. Stir in the green spring onions, cashew nuts and sesame oil.pour in the shaoxing wine and tossed well.
9. Serve hot garnished with chopped spring onions and accompanied with sticky rice or fried rice as per your preferences.🥰

During the evening of you plan to have something exotic and delicious this option of making bottle gourd kebabs are one of the best, with less efforts and quick to make this heavenly delicious will be ❤️ by every one. So try it out and win the hearts of your diners.😋

Ingredients for making the kebabs😋

• Bottle gourd grated – 1 medium sized, around 1 cup
• 100 gms Oats
• 2 tbsp Besen
• 10 gms ginger
• 5 gms Garlic
• 2 green chilies
• 2 tbsp roasted peanuts
• 1 shallot
• Salt to taste
• 1 tsp turmeric
• 1 tsp coriander-powder
• 1 tbsp fresh green coriander leaves
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1 tsp Garam masala powder
• 1 tsp Chaat masala powder
• 50 ml Oil for pan searing

Method for making the Kebabs👍

1. Clean, Wash, Peel and grate the bottle gourd.
2. Squeeze it in between your palms and remove excess water and Keep aside, Make paste of ginger, garlic and chillies.
3. Take peanuts and coarse grind it. Mix this with grated bottle gourd along with oats.
4. Then add all spices listed above in the bottle gourd then add gram flour.
5. Make sure the mixture should not be watery, if required add more besan. Shape them into small medallions and flatten it.
6. Heat a nonstick pan, put 2 tsp oil and shallow fry them on both sides.
7. Once crispy on both sides remove this on serving plate, arrange accordingly as per the pic shown above.
8. Serve hot garnishing with slices of onions, tomatoes, yoghurt dip or Mint chutney as per your liking and preferences. Enjoy !😋

Ker Sangri earliest is known as the nectar of the dried state Rājasthān, where there is less possibility of fresh vegetables, and it’s very much popular and staple dish in the state. Now a days we are getting all diffrent resources of fresh vegetables. But this driedherbal treat one of the best of you will try it out once. In most of the Rajasthani treats there is much use of ghee, butter, curd, besen and dried spices, because of this hot and dry weather.😋 Ker Sangri these healthy berries are very much delicious in its stir fry form👌

Ingredients for making the Ker Sangri🥰

• 120 gms Dried Ker Sangri
• 2 tsp Green Chilies/ Hari Mirch chopped
• 2 tsp Red Chili Powder
• 5 slice Dried Raw Mango/ Amchoor soaked
• 1.5 tsp Coriander Powder/ Dhaniya powder
• 1 tsp Mango Powder/ Amchoor
• 3 tbsp Yogurt optional
• 1.5 tsp Pickle Masala/ Achar masala
• 1/2 tsp Turmeric/Haldi
• Salt to taste

Tempering/ Tadka/ Waghar

• 1/4 cup Mustard Oil
• 1 tsp Cumin seed/ Jeera
• 1/2 tsp Fennel Seed/ Saunf
• 1/4 tsp Asafoetida/ Hing
• 5 Dried Whole Red Chilies

Method of making this herbal delicacy 😘

• Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
• Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
• In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
• Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
• Heat oil in a heavy bottom pan/deg. Add all the tempering ingredients in the oil as listed above.👍
• Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
• Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
• Cook on low heat till all the moisture dries up, Serve hot or cold as per your preferences.
• Chefs recommendation for Serving 😊😊😊Serve with missi roti ,poori or daal-rice or use as an instant pickle. It’s really mouth watering😋 enjoy 🍽

Mera mewar ❤️ is full of moth watering delicacy so most of the items are been prepared with Besen and curd. Besan/gram flour is used extensively in Rajasthani cuisine so as in Marwari cuisine. Gutte ki sabzi, govind gutta, pitthod ki sabzi are few of most popular dishes of this region. Though made with almost the same ingredients , the procedure of making Pithod is quite different and tastewise also different. Marwari region of Rajasthan use Ghee extensively in their food and they are very pungent/spicy. I ❤️all Rajasthani dishes and I am really in love of Marwari, Pithod ki sabzi, Govind gutta and Laal Mas. Try it out this version of Pithod ki Subzi/masala 😋😘

Ingredients for making Pithod

50 gms Gram flour

30 gms yoggurt

2 tbsp Ghee

1/4 tsp esfotida/ Hing

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Grated ginger

Salt to taste

1/2 tsp Red chili flakes

1/2 tsp Dhania powder

400 ml Water for gravy/curry

Mustard Oil for deep frying the cakes

Ingredients for making the Curry

200 gms yoghurt

2 no’s Green chili finely chopped

1 tbsp Grated ginger

1/4 tsp Heeng

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Coriander powdr

1/4 tsp Red chili powder

1/4 tsp Garam masala powder

Salt to taste

1 tbsp Chopped coriander and mint leaves.

2 tbsp desi ghee my favourite

Method for  the Katli or the cakes 

• In a bowl add all the Pithod ingredients and make a thin batter.
• Whisk nicely to avoid any lump. Keep aside for 10 mins.In a pan pour the batter and keep stirring continuously till the batter thickens and its ready to spread on a greased plate for drying.
• The flour should be nicely cooked and thickens.
• Now grease a plate and spread the cooked batter on it. With wet hand and spread it evenly.
• Keep it under fan to cool or in the refrigerator, It will took 15 mins to set. Now cut the slices in diamond or square shape. As per your choice.
• Deep fry these katli in mustard oil, and Keep aside.😘

Method for making the curry

• Whip the curd nicely then add 1 cup of water to lighten it.In a pan heat oil/ghee. Add whole red chili and cumin seeds, when it starts crackling and become golden in color then,
• Reduce the flame. Add heeng, turmeric powder, coriander powder, ginger and green chili.
• Stir for a ½ min and add curd and keep stirring continuously till it starts boiling. Otherwise the it will be curdled. When it starts boiling, cook it for 2-3 min.
• Let it thicken a little and add the fried pithod. Cook for 2-3 mins. Its ready. Garnish with chopped coriander and mint leaves.
• However, let it be immersed for at least 15 mins before you serve. To make it more pungent you may do chonka/tarka. In a ladle heat ghee with masala, chilli flake and pour it on the top of the curry.
• Best paired with Bajra ki Roti,Chapati or butter Naan.🥰 enjoy this fabulous delicacy from the Rajputana.

Please Note Plating is just for your refrence to decorate it in different way but this is similar delicacy as Gatte ki Subji.

There are so many special occasions in our life, so every one have a right to celebrate it in its different way, so here I just give a food for a thought of you, if you want you can surprise someone who is dear to you❤️ with this special nectar’s delight. Which has some special ingredient to make it exclusive and palatable in the taste.😋 enjoy it with cheers.

Ingredients for making the three peppers, olive Chicken Seekh😋

• 150 gms chicken mince
• 50 gm coriander for garnishing
• 1 chopped Onions
• 2 tablespoon Peri peri powder
• 1 tsp chat masala
• Salt to taste
• 1 tsp Black pepper powder
• 1 tbsp virgin olive oil
• 6 no’s kalamata olives
• 1 tbsp Red chilli powder
• 30 gms three bell peppers chopped
• 2 tbsp butter
• 1 no egg
• 1 tsp lemon Juice
• 50 gms Cheese optional

Method of making the chicken Seekh 😘

1. In a bowl add all the mixture listed above, and combined well with minced chicken mixture.
2. Then add chopped onions, chopped three bell peppers, cheese,chopped kalamata olives, olive oil and egg, mixed everything well and beat the mixture for good one to two minutes to make it smooth.
3. Once this process is done, keep the mixture for a rest for half an hour in the fridge.
4. After half an hour check the mixture and take it out from the fridge and skew it evenly on the skewer.
5. Then put the skewers in the clay oven for 5 to 6 minutes, then take it out glaze it with butter and again cook it for 2 to 3 minutes.
6. Then remove the Seekh from the charcoal oven and take it out carefully from the skewer.
7. Cut the Seekh into half, then glaze with butter, peri peri masala, chopped fresh coriander, chat masala, lemon juice and served hot garnished with green mint chutney, along with papad and salad.
8. One of the perfect surprise for special occasion, anniversary and birthday for ❤️ for a soul mate. Cheers !!

Chicken wings are very much popular in almost in each and every cuisine, it has its own role in world famous cuisines, in India it’s famous as pankhari kebab, in chinese it could be both BBQ and stir fried, in western also it is famous as BBQ, so here I present a BBQ wings in my style, hope you will try this out and enjoy your weekend.😋

Ingredients for making the BBQ Wings🥰

• ½ cup teriyaki sauce
• 1 cup oyster sauce
• ¼ cup soy sauce
• ¼ cup ketchup
• 2 tablespoons garlic powder
• ¼ cup gin
• 2 dashes liquid smoke flavoring
• ½ cup white sugar
• 1 kg chicken wings, separated at joints, tips discarded
• ¼ cup honey
• 1 sprig leeks
• 1 onion salad with cherry tomatoes

Method of making the BBQ Wings😋

• For a marination, take a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar.
• Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight, to get the actual taste of the marination in the chicken wings.
• Preheated the grill for low heat.
• Nourish the oil on the grill then Arrange chicken wings on the grill make sure wings should be coated well with marination.
• Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling for another 25 minutes, then check weather it’s done/cook. Let it be their for a while. Then remove from the grill. Served hot with a salad of your choice along with any liquor. This is very much popular in most of the well known bar in the city.
• Make your own special recipe, enjoy.
• Just give you the idea of plating 👆you can decorate your plate in your own/any style.❤️😘

Apple gourd/ tinda is a water-rich vegetable, it keeps your body cool and healthy, increases urinary flow which helps excrete toxins from the kidney. It also contains a lot of fibers,which helps in digestion, relieves stomach acidity and prevents constipation. it is also very good for healthy skin and hair. So I hope you would love this vegetable to include in your seasonal diet.😋

Ingredients for making the Bharwan Tinda😘

• 8 to 10 small sized Tinda
• For stuffing
• 1 tbspn Roasted powdered sesame
• 1 tbspn Grated fresh coconut
• 1 pinch Asafoetida
• 1 tsp Red chilli pwder
• Salt to taste
• 1/4 tspn Turmeric powder
• 1 tspn Coriander powder
• For grinding
• 1 medium to large size tomato
• 2 green chillies
• 1/2 inch Ginger
• Curry leaves
• 1 and 1/2 tsp Fresh cream(malai)
• 1tabelspoon
• 20 ml canola oil
• 1 tsp Cumin seeds
• Salt to taste
• Jaggery small piece
• 1/2 tspn Garam masala

Method of making the Bharwan Tinda 😋

1. Let’s start with, Wash and dry tindas, peel and slit them slightly vertically and Horizontally like a cross. Make sure tinda should be crips and fresh.
2. For stuffing mix all the ingredients of stuffing if it is looking dry add few drops of oil in it. Stuff this mixture in tindas and leave them for minimum 15 minutes.
3. Add all the grinding ingredients in mixer jar and grind it to a fine paste.
4. Heat oil in a pan,add cumin seeds when it crackle add tomato paste in it and stir it till oil separates from it. Place stuffed tindas in it and 1/2 cup of water close the lid. Keep some water on lid and let it simmer for a while on a low flame.
5. Check it carefully in between, When tindas cooked 80% add garam masala, Jaggery, salt and stuffing mixture. Hold the handle of pan and rotates it slowly.
6. Again cover it and cook it fully. Garnish with fresh coriander leaves, and decorate it with edible flowers. Accompanied with butter naan or latcha paratha. Try it out with malabari paratha as well. Sumptuous delicious ❤️

This dish is my personally favorite, weather you cooked along with proteins like meat, lamb or poultry products. what ever you add that will add value to this delight. Their are so many different version of this dish weather vegetarian or non veg. it’s all time famous and liked by almost every one. You must try this version and see the difference.I have provided you the source now preparation is as per your own creative way.😘 so stay equipped and ready for action.🍴🍽

Ingredients for making the stir fried lamb😋

Ingredients For the stir-fry

• 250 g lamb steak cut into dices/ silvers
• 50 gms broccoli
• 1 red pepper
• 1 pak choi
• 50 gms baby corn
• 50 gms Asparagus
• 50 gms poi
• 1 tbsp sesame oil

For combining with the sauce sauce

• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 6 garlic cloves crushed and sliced
• 30 gms fresh ginger finely chopped
• 1 lime juice
• 1 tbsp Chinese Five Spice
• 1 tbsp Chopped scallions

Method of making the Stir fried Lamb with greens😋

• Trim the fat off the lamb and cut into dices of about 1cm / 0.5 inch thick.
• Wash cut and arrange the vegetables, and keep aside.
• Marinate the diced of the lamb with soy, ginger garlic black pepper and shaoxing wine, and keep it in the fridge for half an hour.
• Heat Oil in a heavy bottomed pan or in a wok over a medium heat and cook the lamb for 2 minutes, until browned all over. After searing you can cook the meat in the oven for around 30 to 45 minutes on 180 degree.
• Now add little oil in the pan/wok sauté ginger, garlic and sliced garlic for a while till the ingredients get fragrant now add all the above listed vegetables, by mixing together with soy sauce, sesame oil, lime juice, and Chinese Five Spice.
• Now check the meat weather it cooked and tender then add in the pan and give a little tossed so it nourishes with its own liquid.
• Now arrange the green in the serving dish and arrange the cooked lamb on the top of the vegetables. Served hot garnished with garlic flakes, scallions and edible flowers.
• Best goes with sticky rice or butter garlic noodles.🥰
• A healthiest delight best liked by the body builders, to fill the requirement of proteins and fibers. Enjoy😋

You know chow mein is one of the best dishes you could make for a bunch of people/kids is chow mein full of meat, vegetables and awesome taste and flavor. These type of dishes work well because they’re balanced with protein, carbs, and fiber. Addition of vegetables makes it a complete meal. With your little efforts it goes a long way and can feed many mouths

Ingredients for making the spicy Lamb chow mein 👌👍

• 1 1/2 lbs boneless lamb meat
• 12oz chow mein noodles
• 2 medium carrots, julienned
• 3-4 stems scallions, thinly sliced
• 1 cup cabbage, sliced
• 3 garlic cloves
• 2 tsp grated ginger
• 1-2 wiri wiri pepper or 2 red chili peppers
• Sesame oil and Canola oil
• Light soy sauce
• 3 tbsp Maggie seasoning
• 2 tsp mushroom soy sauce
• 2 tbsp olive oil
• 1/2 tsp cayenne pepper
• 1/2 tsp adobo
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 4 tsp sesame oil
• Low sodium soy sauce, as needed
• Salt to taste
• 1/2 tsp black pepper or white pepper
• 1 tsp chilly oil

Methods for making a spicy lamb Chowmeins 😋

1. Willow cuts of meat into thin strips, about 2-3in length. Wash meat and pat dry.
2. Season meat with all ingredients listed above, Let meat marinate overnight or a couple of hours.
3. Bring a pot of water to a boil. Add salt and oil to water. Cook noodles according to package directions.
4. Strain noodles, rinse with a little cold water then spread in an aluminum foil pan.
5. Drizzle with sesame oil and toss with fork. Add rest of seasonings for noodles and toss to combine. Cover with foil and set aside.
6. On medium heat, add a few tbsp canola oil to saute pan. Add meat and cook until tender, about 25 minutes or more.
7. Add water a little at a time to boil meat. Do not let meat dry down. When meat is tender and still has juices in pan, add to chow mein and toss with vegetables.
8. In another pan, add some sesame oil to pan. Saute garlic, ginger, scallions, and pepper until fragrant.
9. Add carrots and a few dashes soy sauce. Cook a few minutes until slightly tender. Add cabbage and another dash of soy sauce, cook for a minute.
10. Add veggies to noodles. Mix with fork to combine veggies and noodles.
11. Adjust salt and seasonings to suite your tastes. Served hot garnished with chopped spring onions and arrange it with edible flowers. This is really a great bowl full of meaty noodles which for sure you will enjoy.🥰

Please Note

You can roast the lamb prior to boil/make the noodles. Marinate the lamb with fragrant ingredients like star anise, Szechwan pepper, soy and seasoning roast it in the oven at 180 degree for 45 minutes and reserve and use as required. Or you can sauté or boil the lamb before adding it to the noodles.

Ouzi is the Lebanese word for a dish of baked lamb and spiced rice. A blend of sweet spices, including allspice, cinnamon, nutmeg, cloves and cardamom, gives the recipe its Middle Eastern accent and makes it a favorite a

Ingredients for making the Lamb Ouzi😋

For Lamb Preprations👌

1 1/2 lb. boneless lamb
Salt and pepper, to taste
2 bay leaves
1 large carrot, quartered
1 leek, chopped
2 cinnamon sticks
6 whole cloves
2 stalks celery
1 tsp. ground allspice

Making of the Spiced Rice😋

3 cups long-grain rice and Maggie seasoning to taste
1 1/2 tbsp. canola oil/ Lamb Fat
3/4 cup chopped onions
1/2 cup pine nuts
1/2 cup almonds
4 tsp. ground allspice
Salt to taste
1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. black pepper
6 cups aromatic lamb stock

Method of making the Lamb Ouzi 😘

1. Prepare Braised Lamb,Preheat oven to 350°F. Cut lamb into 3-inch cubes or cook the whole lamb leg it’s up to you. season with salt and pepper. Place in roasting pan and roast to sear, turning several times until brown on all sides.
2. Transfer lamb to braising pot. Add bay leaves, carrot, leek, cinnamon sticks, cloves, celery and allspice listed above, add cold water to cover. Bring to a boil, reduce heat to medium. Cook until lamb is tender, about 45 minutes.
3. Drain meat, discard vegetables and reserve liquid, let it cool down the lamb meat.
4. Tear cooled lamb into bite-size pieces, removing any fat tendons. Add back a little braising liquid to keep meat moist.
5. Prepare Spiced Rice. Wash and rinse rice in four changes of hot water. Drain well and set aside.
6. In wide-bottom pot over medium-high heat, heat oil and lamb fat. Add onions, sauté until translucent. Add rice, pine nuts, almonds, allspice, salt, cardamom, nutmeg, cinnamon and pepper. Stir continuously over medium heat until spices are fragrant.
7. Add water, or stock bring it to a boil. Reduce heat to low, cover and cook for 20 minutes or until done. Fluff with a fork.
8. For a presentation arrange roasted lamb on top of Spiced Rice. Or you can arrange it in the round pot on the base arrange the lamb pieces and pour the rice on the top, seal the pot with flour or a lid let it be there on the slow heat then de mould the pot on the round dish it will more appealing then you can garnished with dry nuts and with chopped leeks.Accompanied with cucumber yogurt sauce. Enjoy this exotic delicacy which is very much famous through out the Arabian countries. 🥰