Friday, October 2, 2020

Vegetable Saute for Fajitas

Fajita is a Mexican dish which is grilled meat served in a corn flour tortilla or taco. Grilled meat usually includes beef or chicken. But there are also vegetarian versions where in meat is replaced with Portobello mushrooms. Along with meat/mushrooms they also add onions and bell peppers. The veggies/meat is placed on warm tacos and toppings are added and served. Toppings include sliced avocado, cooked beans, salsa and sour cream.

I made this dish as part of the "Shhhh Cooking Secretly Challenge".  As part of this challenge a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month. 

September month's theme was Mexican Cuisine and it was suggested by Narmadha from Nam's Corner.  I am in love with her Fish popcorn and Butter murukku.

My partner for this month is Jayashree Trao and I gave her Sweet Potato and Cumin powder as her secret ingredients and she made a Mexican dish- Roasted Sweet Potatoes. She gave me Capsicum and pepper and this dish is made with this secret ingredients. Jayashree blogs at Evergreen Dishes. This talented cook has a wide range of recipes in her blog not to mention a range of  South Indian and Traditional Cuisine. Chocolate and Vanilla Floral Cookies in her blog is so eye catching and I am going to try it very soon for my kids. Another sweet dish is Badam Puri which is one of my favorite sweets.


  1. Onion red medium -1
  2. Bell pepper(combination of green, yellow, red) - 1 cup sliced into 1/4 inch thick
  3. Mushroom( preferable portobello) - 1 cup
  4. Garlic - 1 tablespoon - minced
  5. Cumin powder - 1/2 teaspoon
  6. Chili powder - 1/4 teaspoon
  7. Salt and Pepper powder to taste
  8. Oil (Olive oil) - 2 tablespoon
  9. Spring Onion - 2(optional) 
  1. Make thick slices of bell pepper, onion and mushroom and set aside.
  2. Heat a skillet(preferably cast iron) on high and add 2 tablespoon of cooking oil.
  3. Add the minced garlic and sauté for few seconds. 
  4. Add the sliced vegetable and toss on high heat. Cook for 5-7 minutes until the water from the mushroom evaporates.  
  5. Add cumin powder, chili powder, salt and pepper powder and mix well.
  6. Turn the heat on high for the last minute to get a charred effect. 
Serve this vegetable sauté in a tortilla along with toppings on your choice.  

Thursday, September 3, 2020

Easy Chicken Roast


  1. Chicken - 1 kg
  2. Onion - 2 large
  3. Tomato - 2 medium
  4. Ginger and Garlic paste - 2 tablespoon
  5. Green chili - 2 or as per your spice level
  6. Curry leaves - 2 sprig
  7. Turmeric powder - 1/2 teaspoon
  8. Black Pepper powder - 2 teaspoon
  9. Coriander powder - 3 teaspoon
  10. Chicken masala - 1 teaspoon
  11. Coconut oil - 3 tablespoon
  12. Salt to taste
1. Clean and wash the chicken pieces. Add 1/4 teaspoon turmeric powder, a teaspoon of black pepper powder, 1 teaspoon salt and 1/4 cup water and pressure cook for 1 whistle.

2. Meanwhile, heat a large saute pan and add 3 tbsp of coconut oil. 

3. Add thinly sliced onions and saute till they start to turn light brown in color.

4. Add ginger garlic paste, curry leaves and green chilies  and saute till the raw smell disappears.

5. Add 1/4 tsp turmeric powder,  1tsp pepper powder, coriander powder and chicken masala. Mix well and fry for a minute.

6. Add sliced tomatoes and saute till the tomatoes turn mushy.

7. Add the cooked chicken along with the stock. Mix well and turn the heat on high and till all the liquid evaporates and the gravy becomes thick.

7. Garnish with more curry leaves and serve as a side dish for chapathi/rice.