Fish Stir Fry : A simple and irresistible dish.

Ingredients:
2 small cups of fish(small fish)
1 small cup diced Bell peppers & onions
1 tsp mixed spices
1 tsp curry
1 tsp ginger powder
Pinch of nutmeg
Salt to taste
3 stock cubes
1 handful of chopped moringa for garnishing

  Method
Wash the fish thoroughly and strain.
   Heat some oil in the pan and fry the veggies, season with salt, stock cubes and spices. Add the fish and fry on low heat for 5-7 minutes. Sprinkle the chopped moringa.
  Serve a lone or with rice/ spaghetti and enjoy!
(c) Asmie's Kitchen 

Vegetable Biryani : An irresistible Indian Cuisine

Ingredients:
1 1/2 cup of basmati rice ( soaked for 10 minutes )
1 potato (peeled & cubed)
2 carrots (peeled & diced)
Fistful of peas/ green beans
1 large onion thinly sliced
Fistful of mint leaves (chopped )
1-2 green chilli (diced)
2-3 tbsp oil
6 cloves
1 tbsp ginger and garlic paste
4 green cardamom
1/2 tsp star anise
1 cinnamon stick
Salt to taste
1 bay leaf
1 tsp shahi jeera
1 tsp biryani masala powder
1 tsp lemon (optional)

    Method
Heat the oil in a medium pot, add the cloves, star anise, cinnamon stick, cardamom, bay leaf, shahi jeera and fry for 1-2 minutes. Add the  potatoes, carrots, onions, peas/ green beans, green chilli and fry for 5 minutes. Then add the mint leaves and fry for 2 minutes. Pour 1 1/2 cup of water, some salt, lemon, biryani masala and stock cubes. Bring to the boil. Add the rice and cook on medium flame till the water is absorbed.
  Remove from the fire, garnish with fried capsicum pepper and chopped mint leaves.
(C)Asmie's Kitchen 

Vegetable Chopsuey : A delicious Chinese Dish

Ingredients:
1/2 medium cup shredded chicken breast
I medium cup shredded cabbage
1/2 medium shredded carrots
1/2 medium cup shredded capsicum peppers
1/2 medium cup thinly sliced onions
1/2 bag spaghetti or rice vermicelli (boiled & drained )
2 tbsp vinegar
1 tsp sugar
Salt to taste
2 tsp diced garlic
1 tsp soy sauce
2 tbsp corn flour
Oil for deep frying

  Method
Combine the corn flour, salt, sugar, soy sauce, vinegar and some water to make 1 cup. Set aside.
    Heat 2 tbsp oil in a deep frying pan or wok, and fry the onions and garlic till the onions are soft. Add the cabbage, carrots, capsicum peppers and fry in high flame for 5 minutes, stirring now and then.
   Pour in the corn flour mixture and stir till well mixed. Allow to cook on low heat for some minutes without covering the wok.
   Place another frying pan on the fire, add the oil when hot, fry the spaghetti or rice vermicelli till a bit brown. Drain.
  Pour the spaghetti in a plate and add the veggies on top. Serve and enjoy!
(c) Asmie's Kitchen

Egg and Veggies Soup : Tantalizing Soup

Ingredients:
2 eggs
2 onions ( sliced)
1 small cup chopped spring onions
5 carrots (peeled & diced)
2 cooking spoons blended bell peppers, tomatoes  & onions
 2 cooking spoons crayfish
1 tbsp chicken masala
1 tsp dried basil
1 tsp oregano
1 tsp chat masala
Salt to taste
3 stock cubes
2 cooking spoons oil

Method
Heat the oil in a pan and fry the blended veggies. Add a small cup of water with crayfish, seasonings and spices. Bring to the boil. Add the raw eggs, chopped spring onions, onions, carrots,stir after 2 minutes and cook on low heat for 5 minutes.
  Serve with white rice and enjoy!
(c)Asmie's Kitchen  

Veggies Sweet Potatoes : An irresistible Dish

Ingredients:
5 medium Sweet Potatoes (peeled & cubed)
5-6 carrots (peeled & sliced)
2 green peppers (diced)
3-4 handfuls of chopped spring onions
I medium cup grated tomatoes, bell peppers & onions
1 large diced onion
1 small cup crayfish
1 tsp chicken masala
1/2 tsp oregano
1/2 tsp dried basil
Salt
3 bouillon cubes

 Method
Place the pot on the fire and pour the potatoes and 2-3 cups of water. Cover and allow to boil till almost soft. Add the grated vegetables, crayfish with seasonings. Stir and allow to cook for 5 minutes. Add the  spring onions, diced onions, carrots, green peppers and spices. Cook on low heat for another 5 minutes.
   Serve a bit watery and enjoy!

Savoury Cups with Vegetable Sauce

Ingredients:
2 small cups flour
1 tsp baking powder
2 eggs
2 handfuls chopped spring onions
1 chopped onion
2 chopped bell peppers
Salt to taste
1-2 bouillon cube
Pinch ground nutmeg
1 tsp thyme powder
1 tsp ground ginger

  Method
Preheat your oven.
Seive the flour in a mixing bowl. Add the dried ingredients and mix. Then add the eggs and vegetables with some water and stir. It shouldn't be too watery. Grease your muffin tray and pour in the mixture in the holes. Bake in your preheated oven for 15 minutes.
 
    SAUCE
Ingredients :
1/2 small cabbage (shredded )
3 chopped sp
3 plump tomatoes (seeded & diced)
5 bell peppers (diced)
2 onions (diced)
Salt
1-2 stock cubes
1 tbsp curry
1 tsp thyme powder
1 tsp crushed garlic
1 tsp ground ginger
Pinch oregano
Pinch dried basil
1 cooking spoon oil
 
  Method
Heat the oil in wok and fry the vegetables for 5 mins. Add the  seasonings and spices with cabbage and chopped spring onions. Fry for another 5 minutes.
 Remove from the fire and serve with the savoury cups.
(c)Asmie's Kitchen