Bitter Gourd Fry

Ingredients

Bitter gourd 8 numbers
chilli powder 1 tsp
coriander powder 2 tsp
cumeen seeds 1tsp
ginger-garlic paste 1tbsp
lemon juice 1tbsp
garam masala a pinch

Preparation

1) Make a masala paste without adding much water to the masala.

2)Scrape the bitter gourds,so that remove some skin from the top.

3)Using a sharp knife make a cut along one side,and remove the inner skin and seeds without cuting the other side.So now you have one bitter gourd with hollow inside.

4)stuff the inside with the masala. You can tie with a banana leaf twine.

5)In a pan put some oil and put the gourds and slowly fry the gourds.Turn the other isde and it's done.

Whole chicken Fry

Ingredients

Whole chicken - 1 kg
(skinned)
Onions - 8 nos
Green chillies - 5 nos
Ginger-garlic paste - 3 tsp
Tomato - 3 nos
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Eggs - 3 nos
Curry leaves - 2 sprigs
Coriander leaves - 2 sprigs
Salt - As reqd
Oil - As reqd

Preparation

For this chicken,you can buy the whole chicken with skin.You can remove the skin without cutting the meat or use the skin.It's your option. Here I removed the skin.In a bowl take some lemon juice(or vinegar),salt,turmeric powder,chillipowder.Apply the mixture as a light coating on the inner and outer parts of the chicken.You can keep it in refrigerator for one night(not in freezer).Use this chicken for the following process.

1)Heat oil in a pan.

2)Sauté the onions until browned.

3)Add the green chillies and the ginger-garlic paste and fry well.

4)Add turmeric, garam masala and chilly powder.

5)Fry well and add the tomatoes.

6)Sauté, until the oil runs clear.

7)Mix a quarter of the masala with the egg beated.

8)Stuff the chicken with the other part of masala, tie a string around the chicken and place the chicken in a pressure cooker.

9)Cook upto 1 whistle.

10)Remove the whole chicken immediately and apply the egg masala on top.

11)preheat the oven to 400F.

12)In an oven-frying pan,put some oil and put the chicken.put some oil on top of chicken,so that it will not dried but crispy.

13). Broil the chicken till it's done.Don't forget to turn the chicken so that evenly crispy.

14)Garnish with curry leaves and coriander leaves.

:- Serve with naan, parathas or rice.

Tips: If you don't have an oven, after cooking in pressure cooker, you can fry the chicken in a kadai with some oil.But remember one thing,not fry for a long time because it's already cooked.

Bagara Baingan(Egg plant curry)

Ingredients

cinnamon 1 stick

brinjals 8 numbers

coriander powder 1tsp

cumin powder 1tsp

dry coconut poder 2tbsp

cardomom 3

ginger-garlic paste 1/2tsp

green chilli 1

peanuts 1 cup

mustard seeds 1tsp

turmeric powder 1tsp

oil 2tbsp

Onion(big) 1

sesame seeds 3tbsp

tamarind juice 50ml

jaggery a pinch

water 3 cups

Procedure

1.Fry the peanuts with little oil,dry roasting is sufficient. Add sesame seeds and then coconut powder. When all are slightly roasted take it out of flame. Add a little water and then grind it in a food processor(don't put these hot substance directly into mixer.After it is become warm temperature put it in the mixer).Do not make it fine paste but coarsely grained paste.

2. In a pan pour some oil for deep frying. When the oil is hot put the brinjals and fry 75%.

Keep it aside

3.In a pan put some oil and fry the whole garam masala,mustard and cumin seeds. When they start to splatter and onions.Saute the onions when it is slightly brown. Add little salt to onion will enhance the browning process of onion.

4. Add little bit hing(asafoetida)and curry leaf. When the onion is done add 1tsp turmeric powder.

5. Add a little bit of water,add 1tsp cumin powder, 1tbsp coriander powder 1/2tsp chilli powder and roast the masala.

6. Then add the peanut masala. And cook it in medium. Stir it continuously,otherwise it will burn because of peanut.

7. Add the tamarind juice and a little bit of(1tbsp) jaggery,salt. When the oil starts to oases out and all the froth disappears,the gravy is done.So you can add the eggplant and cook as much as thick gravy you want.Then it's done

It is an extremely delicious Hyderabad Vegetable curry.It is mainly used with biriyani,rice,chappathi,nan etc.

Chicken cutlet(Kerala recipe)

Ingredients

1/2tsp Black pepper powder

2 cup Bread crumbs

1 bunch coriander leaves(chopped)

1 bunch curry leaves(chopped)

1 number egg(beaten)

2tsp garam masala powder

2tsp garlic chopped

5 number of green chillies

500 gm chicken

4 tbsp oil to fry

2 number of onions

3 number of potatoes(medium)

1/2 tspturmeric powder

Method

1)Wash and drain the chicken. 2)Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water and cook well in a pressure cooker.(chicken will cook really fast) 3)After cooling it, separate all meat from bones and blend it to get ground chicken. 4)Boil potatoes with a pinch of turmeric and mash and keep it to cool. 5)Heat oil in a pan. 6)Sauté onions, until light brown. 7)Add curry leaves, coriander leaves, green chillies, ginger and garlic and garam masala powder. 8)Add the mashed potatoes and the cooked ground chicken. Keep it on low flame, until its dry enough to make balls. 9)Allow the mixture to cool thoroughly. 10)Take a handful of this mixture and make balls. 11)Flatten it out slowly into thick disc shapes. 12)Dip it in the beaten egg and then roll in the breadcrumbs. 13)Shallow fry it in oil, till both the sides turn golden brown.

Paneer (Indian recipe)

We can make paneer(Indian cheese) in home.It's very easy.Let's look at this simple recipe

Ingredients

1000 ml milk

1 pinch mint

1 piece mualin cloth

1 pinch pepper

30 ml vinegar or lemon juice

Method

Boil the milk in a pan.After boiling bring the milk to a gentle simmer.Start to slowly stir in the lemon juice or vinegar,about atablespoonful at a time.The milk will begin to curdle.Then it appears as "curds and hey". Drain off the whey,keeping the curds. For this put the cloth in the mouth of a deep vessel and drain the milk.So we will get the curd.Wrap them up,and squeeze the cloth to get the whey out. Fold the curdsup in the cloth,then balance the big pot, full of cold water,on top of the wrap. The cold water will set the curd.Keep it for 1 hour. Cut after setting and your paneer is ready.

Jangri(imarthi)

The Jangri or imarthi is not the Jalebi even though they look alike.The main difference is that Jalebi is made with maida(all purpose flour), while the jangri is made with urad dal.It's a north-indian sweet.

Ingredients

1tsp rice flour

1 pinch safron colour

3cups sugar

1-2 cups of oil to fry

1cup urad dal(split black gram)

Method

sugar syrup preparation:

Take 2 cups of sugar and 1cup of water and dissolve.Brig it to boil and stir continuously.Make the syrup as not much thick or thin consistency.Then put off the flame and keep warm.

batter preparation:

Wash and soak the dal for atleast 1 hr.Drain the water and grind to a veryfine paste till the consistency of glue sticking. For smooth grinding add water very little.Add safron color(red food colour) and rice flour(1tsp) if needed. Add to zip lock bad and pipe it into slightly hot oil.Put them into sugar syrup for not more than few minutes.Serve hot.

Jangri(imarthi)

The Jangri or imarthi is not the Jalebi even though they look alike.The main difference is that Jalebi is made with maida(all purpose flour), while the jangri is made with urad dal.It's a north-indian sweet.

Ingredients

1tsp rice flour

1 pinch safron colour

3cups sugar

1-2 cups of oil to fry

1cup urad dal(split black gram)

Method

sugar syrup preparation:

Take 2 cups of sugar and 1cup of water and dissolve.Brig it to boil and stir continuously.Make the syrup as not much thick or thin consistency.Then put off the flame and keep warm.

batter preparation:

Wash and soak the dal for atleast 1 hr.Drain the water and grind to a veryfine paste till the consistency of glue sticking. For smooth grinding add water very little.Add safron color(red food colour) and rice flour(1tsp) if needed. Add to zip lock bad and pipe it into slightly hot oil.Put them into sugar syrup for not more than few minutes.Serve hot.

Chicken 65

Ingredients

2lbs Chicken-dark meat(boneless thigh meat)
1/2bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp eachCumin seeds, Pepper powder,chilli powder,salt
4-5number Curry Leaves-chopped
1number Egg
1tsp Garlic-chopped
1/2tsp Ginger-chopped
2tsp Ginger/Garlic paste
4-5number Green Chilli
to fry Oil
2-3dropsRed color(Optional)

1/2tsp Ajino moto(MSG)

Method

To make the fried chicken pieces:- Take chicken pieces in a bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in).

Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel.

To make the sauce:-This does not need to be very salty-so control salt. Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant. Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutes.

Add a little water so that the chicken is covering by the masala(not gravy) and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve

Chicken Tikka Masala

Ingredients
1tsp cardamom powder
1/3tsp turmeric
1.5lbs boneless chicken
1/2tsp chili powder
2tsp cilantro paste
1/2 of bellpeppers(both green and red) cubed
1 onion cubed
1 onion chopped finely
1 tomato
6 cashew nuts
1/2 tsp cumin powder
1.5tbsp garlic paste
2 garlic cloves chopped
1.5tbsp ginger paste
1tsp cumin powder
1tsp of garam masala
3tbsp lemon juice
5tbsp oil
1/2 cup coconut milk
1/4cup plain yogurt
to taste salt

Method
In bowl put the yogurt,half of all the masalas and powders and salt.Put 1tsp of ginger and garlic also.Separate this paste and In a part add chicken and marinate.Now you have to grill this spicy chicken.If you dont have grill dont worry,you can use the regular thava and fry these chicken by adding oil.But dont crisp,when it is half cooked and turn the other side.
The other part of yogurt masala put the capsicum,onion.Spread this to the half cooked chikken when it is cooking the other side.After frying all these switch of the flame.
In another pan drop the oil and and splutter the mustard seeds.When it is spluttered put the chopped garlic.put the ginger paste. When it is browned put the chopped onion.Fry the onions and add the masalas like chilli powder,coriander powder,turmeric,cumin powder etc.
Ground paste the toamato with cashew nuts.put this paste to the pan.Cook the tomato with out any water that its raw smell will go.Then add some water,salt,curry leaves and bring to a good boil.Then add the cooked chicken.Boil the curry and then add coconut milk and dont allow further boiling.It's ready to serve.

White Bread

Ingredients

1 ½ cups bread flour(all purpose flour)
1 tsp dry yeast
¼ cup sugar
1 tsp salt
1 Tbsp honey
½ cup milk
1 egg
4 oz softened butter

Method
In a small vessel take yeast, 2tsp of sugar and little warm water, mix all together. Keep it aside by covering for 10 minutes.

In a bowl mix the soft butter, sugar, honey, and milk. To this add the egg and mix all well.

In a bowl take the flour, yeast mixture and milk and butter mixture. Add the salt. Knead the flour to make nice dough like chapatti dough. Knead it for roughly 3 minutes, until it takes on a smooth, shiny appearance. Place it into the oiled bowl and cover it with a towel. Let it rise, for 1 hour until it has doubled in volume.

After 1 hour take a bread loaf pan and grease it with oil. Put some flour and make a coating so that the bread should not stick to the pan. Again knead the dough and put it in the pan and make the shape of pan. Keep it for half an hour. To avoid dryness cover it with a plastic bag. After ½ an hour the dough will be rise again.

Preheat the oven to350 F.

TIP! You can also place the bread into the fridge to sit overnight, to bring out a fuller, nuttier flavor!

Before placing the bread in the oven, sprinkle a little flour over the risen dough. Spray the sides of the oven with a little water, to create steam which in turn will create a lovely crust and let it bake for 45 minutes. During cooking, rotate the bread once in order to ensure even browning and enjoy the smell of freshly baking bread, as it bakes.

At the end of the baking time, remove the bread from the oven. Take it out of the loaf pan, using a cloth to protect your hands from the hot bread and firmly tap all along the bottom of the loaf, to check to see if it's fully baked. If it has a hollow sound, it is done. Place it onto a rack to completely cool.

Now it has cooled, it is ready to serve! Nothing beats the taste of freshly baked bread, so enjoy it right now with lashings of butter!

Indian Chicken Biriyani

Ingredients
Black pepper 1tsp
Coriander leaves 10grams
Mint leaves 10grams
Onions 2 number
Basmati rice 300 grams
Cardamoms 4 number
Chicken 600 grams
Cinnamons 6 number
Garlic flakes 3number
Ginger 1number

Curd thick paste 3tblsp
Lemon juice 2tbsp
Oil to fry
parboiled rice 2cup
Salt to taste

Method

• Soak basmati rice in water for 30 minutes.


• In a pan saute the onion and fry it to brown.


• In a bowl add salt, cardamom and cinnamon.


• Add 3tbl sp of thick curd.


• Grind ginger and garlic to make a paste.Add this to bowl.


• Add the paste with coriander and mint leaves.


• Add Garam masala, lemon juice and black pepper.


• Mix it well.


• Now add red chilli powder, coriander powder and salt.


• Cut chicken into pieces.


• Marinate the chicken in this mixture.


• Heat the oil and fry the chopped onions.


• In a large vessel allow the water to boil and add the rice.Cook the rice to 50%, so that we can crush each rice.Dont over cook(the result is partially cooked rice)


• Take the rice out of water and spread it in a sheet,so that it will not stick together.


• In another large vessel put the marinated chicken.Spread it evenly.


• Sprinkle the fried onions.


• Above this layer prepare a bed of parboiled rice.


• Cover it properly and cook for 30 minutes.


• First 5 minutes in high.


• Next15 minutes in medium.


• Next 5 minutes in low.


• Serve hot.

Kerala parotta

Ingredients
Maida - 2 cups

Luke warm Water - as needed to prepare the dough

Veg Oil/Dalda - 1 tbsp

Salt - to taste
ghee to cook

Method:-

Step 1:-Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.More than chappathi dough, make it more smoothy by keep kneading the dough. Actually this is a hard part because we want to beat, push,everything to the dough like its our enemy.We do this so that there should not be any air bubbles in the dough.After making almost smooth round shape,apply some oil all over the ball,only outside. keep it for 1 hr,by covering with a wet muslin cloth.Also you can keep it in an air tight container.Otherise the top of the dough may become dry.

Step 2:-Divide the dough into 10 equal portions of size a little less than tennis ball without any air bubbles.

Step 3:-Take a portion and apply some oil on it.In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width wise..no need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)To roll the dough to thin sheets,use your pam.You can use a rolling pin for this one also.Apply a little more oil over the rolled dough.The sheet should be so transparent that it is very thin.

Step 4:-Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.

Step 5:-Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.

Step 6:-Repeat the above procedure for each portions and keep it aside.(Its not as difficult as you read the recipe)Again use wet muslin cloth to cover it or keep it in an air tight container.

Step 7:-Heat a sauce pan until medium hot.Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.

Step 8:-When 3 or 4 parottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 parottas are between).do not beat them soo hard such as you break the parottas.)We are doing this,just to seperate the different layers.Remember this does not add anything to the taste..

Now tasty Kerala Parotta is ready to serve..Its a long process..isn’t it?But as i told you before its not that difficult ,but time consuming…
This goes well with any non-veg or veg curries.Especially Chicken curry or egg curry is very good with these parottas.

Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.

Carrot Halwa(Kajar Halwa)

Ingredients

2 number cardamoms skinned and crushed fine

4 cup carrots, grated finely

1 tbsp casewnuts

1 tbsp chopped almonds

3 tbsp curdled milk or (ricotta cheese)

2 tsp ghee(clarified butter)

4 cup Milk

1 tsp raisins

1 cup sugar

Method
Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.

Banana(Plantain) Fry

Ingredients
2 ripe bananas
1/2 cupall-purpose flour
1/3 cup water
2tbl sp of sugar
1/2tsp of salt

oil (for deep frying)

Method
1)Take the flour in a bowl. 2)Add water, a little at a time, stirring continuously to make a paste. Add sugar and salt. 3)Cut the bananas into half, lengthwise or small pieces. 4)Dip the bananas into the flour batter. 5)Heat oil in a wok or deep frying pan. 6)When the oil is hot, take each slice of banana (well coated with the batter) and put gently into the oil. 7)Fry them until golden. 8)Serve them hot with tea!

Mysore Pak

Ingredients

ghee 2 cups
Gram flour(besan) 1.5 cups
sugar 2 cups
water 1/2 cup

Method

mix besan gram flour with little ghee or oil and sieve .
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syrup till it is soft ball stage.When we take the syrup it will form strings(2 string consistency) between the fingers.Melt the ghee in a bowl.You can add 1cup of ghee and 1 cup of oil instead of 2 cups of ghee.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour spoon by spoon, stirring continuously(it takes about 15 seconds only.But this 15 seconds are very important because when we por the ghee it becomes frothy and cooked.dont stop stirring.).Cook till the mixture becomes frothy and ghee seperates.When the mixture start to colour change,take it immediately from the flame.Spread out on a greased plate. Cut into squares when firm

Kinnathappam

Ingredients

Ponni Rice – ½ kg

Thick coconut milk – 1½ cups

Sugar – ½ kg

Salt – A pinch

Ghee – 100 gm

CashewsRaisins(Onakkmunthiri)1/4 cup

Cardamom(Elakka) – 8 – 9 nos(powdered)

yeast 1tsp

Preparation

1)Wash the rice well and soak in water for sometime.

2)Grind it to a fine paste.:- Make sure you don’t have any lumps in it.

3)Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.

4)In a bowl add yeat , 1spoon of sugar and little warm water.set aside for 10 minutes.

5) Mix the yeast mixture to the batter and ferment for 3 to hours.

5)Add cashews and raisins fried in ghee into the above mixture and mix well again.

6)Pour the above into a greased vessel of about 2 – 3 inch thickness.

7)Steam it till done(about 30 minutes).

8) When it is cooled cut into small pieces.

Butter cream cake

Ingredients

butter (unsalted)8 oz
Sugar 1 1/2 cup

sugar 1 1/2cup(frosting)
Eggs 3
Salt 1 pinch
All purpose Flour 1 1/2cup
Baking powder 1 tsp

vegetable oil 1/4 cup
vanila essence 1/2tsp

chocolate powder1/4 cup

food colour

Method

Preheat oven to 350 degrees F (175 degrees C).
Grease two 9-inch round cake pans with vegetable spray. An alternative is to butter and flour the cake pans.
Using a stand mixer with a paddle attachment, beat the butter on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extractand mix until just incorporated. You can add a few drops of milk for a nice texture.This is the frosting cream.

Melt the chocolate with little butter and sugar to become a smoothy paste.

In another bowl take all the liquid ingredients- eggs,oil ,vanilla extract and whisk for 1 minute. To this add the flour and sugar and continue beating using a mixer.So the batter is ready.Divide the batter into two equal parts and pour into the prepared cake pans and smooth the surface with a spatula. Bake in the lower third of the oven for 25-30 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pans to a wire rack and let cool. Remove from pans and shape the cakes by cutting its peaks. Apply the chocolate paste at the top of one cake.Place the other cake above this paste.Then start the frosting using the whipped cream.Using the butter cream and the food colour you can make the flowers and other decorations.Chill the cake for few hours.Now its ready to present as a birthday gift.

Chinese Chilli Chicken

Ingredients

chicken

corn flour
salt

egg 1

red chilli 2

bell pepper

onion 2

aginomoto(optional)

pepper powder

ginger

garlic

sugar

sesame seed oil

soya sauce

chilli garlic paste 1tsp

cellery

vinegar

cashew nuts 5-6

Method

Cut the bell pepper(capsicum),onion and chicken into cubes of same size.

In a small bowl mix 1tsp of corn flour with 3tsp of water.

Mix chicken with egg,pepper powder,salt and corn flour.Fry it in vegetable oil.When it become crispy take it out and set aside.

In another pan pour sesame seed oil. Add red chilli.Add chopped ginger and garlic.Saute for a minute. Add cashew nuts(optional),Add onion,add bellpepper,celery,pepper powder. Little bit of red chilli powder. Add soya sauce,vinegar(1tblsp),salt.Add chicken stock or water. When it is boil add chicken. Again boil and add 3 spoons of corn flour mixed with water. It will give you a nice gravy. Its done.Here is your favourite chilli chicken!!

Chettinad Mutton Fry

Ingredients:-
Mutton cut into small pieces - 1 kg

Mustard seeds - 1/2 tsp

Onion chopped finely - 2(large)

Curry leaves - 1 sprig

Tomato sliced - 2

Salt - to taste

Oil - as needed
For Grinding:-

Shallots(Kunjulli) - 7-8

Ginger - 1 inch size piece

Garlic pods - 7-8

Cinnamon(Karuvapatta) - 2 pieces

Cloves (Grambu) - 4 nos

Fennel seeds(Perumjeerakam) - 1/2 tsp
Cumin seeds(Jeerakam) - 1/2 tsp

Pepper corns(Kurumulagu) - 3-4

Chilly Powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Grind all the above ingredients into a coarse paste and keep it aside.

Method:-
Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook(If you want a gravy add some water.If you want fried mutton do not add water) until the mutton becomes tender(upto 4-5 whistles).Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces.Stir all together and cook for another 10 minutes.Your curry is ready.For frying, fry it till the oil seperates.

Chinese Chicken stir fry

This easy chicken stir fry recipe is quick to make, and tastes better than take-out! It's also extremely healthy. Strips of chicken breast or thigh are stir-fried together with vegetables and mushrooms, bell pepper, and snow peas in a Thai stir fry sauce. Or add your own choice of vegetables, depending on what you have in your refrigerator (broccoli, carrots, and celery also work well). Makes a quick and delicious dinner - just serve with rice and you're done!

Ingredients
2 boneless chicken breasts, cut into strips
1 tsp. cornstarch
2 Tbsp. soy sauce
1tsp oyster sauce
1tsp sesame oil
1 small onion
3 cloves garlic
1cup cabbage chopped
1 cup carrots cut into strips
2 green onion
1/2 cup green bell pepper
2tblsp of vegetable oil

Method
Marinade the chicken in the mixture of 1tsp of soyasauce,1/2tsp of oyster sauce,1tsp of corn starch.Heat the vegetable oil in a pan.Fry chicken till done and set aside.In this oil fry the vegetables except bell pepper,green onion.Add little salt. When the vegetables are half done add the chicken. Then add the bell pepper and green onion. Add the soy sauce, stre continously. Flame should be in high. Add the oyster sauce and stire well.Add salt if necessary.
Fry until the vegetables have turned bright in color but still have some crispness. Remove from heat. Taste-test the stir-fry. If you'd like more spice, add more chili sauce. Serve with rice and garnish with a sprinkling of fresh coriander, if desired. Enjoy!!