thecookscottage

Hot Korean Chicken and Sprout salad

This was the menu at the monthly family food morning with Mohini . Friends now attend the cook fest and we all tuck in to a good lunch when the food is ready.

200 gms Channa or Mung Sprouts- steamed

1/4 kg cabbage shredded

1 tsp olive oil

1 thinly sliced carrot

3/4 cup cooked chicken julienned

1 onion chopped fine

1 large capsicum

2 medium Green lemons cut fine

Sauce-

2 tbsp brewed vinegar

2 tbsp lemon juice

4 tsps sugar

1/2 tsp salt or to taste

1 thai red chilli chopped fine or

3-4 green chillies chopped fine

2 tsp crushed garlic

1 tbsp Fish Sauce ( optional)

Mix all these sauce ingredients and keep aside.

Heat  1 tsp olive oil in thick wok. Saute carrot first for a minute. Remove with slotted spoon. Now put in the cabbage and cook till reduced to 1/3 of original amount and it stops sizzling.Remove. Add one more tsp oil and saute onion and capsicum till onion loses its rawness. Add chicken and cook till oil seperates from onion.

Mix all the vegetables and serve warm with the sauce  and the lemons seperate.You can also make an altogether seperate chilli sauce if you find this too chilli hot for all.

Bhopla Che Bhaji-Lal Kadu Sabzi- Red Pumpkin Vegetable

Ingredients:

1/2 kg pumpkin
5 tsps oil
1 tsp mustard seed/ rai
1 1/2 tsp white sesame seeds/ til
1 1/2 tsp poppy seeds/khus khus
1 tsp fenugreek / methi seeds
1/2 tsp hing
3/4 tsp haldi
1 tsp red chilli powder/ lal miri
2 tsps godha masala

1 green chilli (optional)
1 lemon sized piece of jaggery/ gur
Salt to taste

Cut pumpkin into cubes. Heat oil . Add mustard seed, then hing, then 1/2 tsp methi seed. Add 1/4 of the pumpkin to prevent burning the spices. Now add haldi, chilli powder, amti masala, white til, khus and green chilli . Add the rest of the pumpkin and fry for a few minutes.Add salt and jaggery. NO WATER. Cover tightly with a lid. Put some water on the lid. Cook for 15-20 minutes on a  low flame. Remove oil by straining in a sieve. Serve hot.