Blog

 Ingredients:

For the stir-fry:

• 200g mushrooms (button or cremini), sliced
• 1 small onion, cut into squre
• 1/2 cup bell peppers (mixed colors)
• 1/4 cup carrots, thinly sliced
• 4–5 sausages (chicken or beef), sliced
• 2–3 cloves garlic, minced
• 2 tbsp oil (olive or vegetable)
• 1 tbsp soy sauce
• 1 tsp oyster sauce (optional)
• 1/2 tsp crushed black pepper
• Salt to taste

• For the sizzler effect (optional but fun!):

• Cast iron sizzler plate or pan
• A few drops of water + a bit of butter for the sizzle

👨‍🍳 Instructions:

1. Prep all veggies and sausages. Keep everything ready before heating the pan—this is a quick stir-fry.
2. Heat oil in a wok or large skillet over medium-high heat. Add sausages and fry until golden and slightly crispy. Set aside.
3. In the same pan, add garlic and onions. Sauté for 1 minute till fragrant.
4. Add mushrooms. Cook until they start to soften and release water (about 2–3 mins).
5. Toss in the carrots and bell peppers. Stir-fry on high heat for 2–3 minutes so they stay crunchy.
6. Return the sausages to the pan. Add soy sauce, oyster sauce (if using), pepper, and salt. Mix everything well.
7. Sizzling twist:
   • Heat a cast iron sizzler plate till very hot.
   • Grease lightly with butter.
   • Place the hot stir-fry on the plate and drizzle a little water around the edges to create that iconic sizzle and steam.

Learn how to make crispy and flavorful onion pakoras (piaj pakora) with this easy recipe. Perfect as a snack or appetizer, served hot with chutney or ketchup.

Ingredients:

Instructions:

1. Prep the onions:
   • Place the sliced onions in a large bowl and sprinkle a little salt.
2. Mix the batter:
   • Add besan, corn flour, green chilies, chili powder, turmeric, and coriander to the onions.
   • Mix everything well with your hands. The moisture from the onions should help form a thick batter. If it’s too dry, add egg — but keep it minimal to avoid a runny mix.
3. Heat oil:
   • Heat oil in a deep frying pan on medium heat.
4. Fry the pakoras:
   • Once the oil is hot, drop small portions of the batter (use fingers or a spoon) into the oil.
   • Fry until golden and crispy, turning occasionally to cook evenly.
5. Drain and serve:
   • Remove the pakoras and drain on paper towels.
   • Serve hot with green chutney, tamarind chutney, or ketchup.

Ingredients:

• Chicken breast/thigh – 200g, diced
• Sausages – 2-3 pieces, sliced (smoked or spicy sausages work great)
• Mushrooms – 1 cup, sliced (button or any variety)
• Mixed vegetables – 2 cups (carrots, bell peppers, capsicum)
• Onion – 1 medium, chopped
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Tomato – 1½ cup tomato puree
• Tomato Sauce – ½  cup
• Oster sauce – 2 tsp
• Bbq sauce – ½ cup
• Soya sauce – 3 tbsp
• Salt – to taste
• Oil– 2 tbsp
• Lemon juice – a squeeze, optional

Instructions:

1. Prep proteins:
   • Season chicken lightly with salt and turmeric.
   • If sausages are raw, pan-fry or boil until fully cooked. Then slice.
2. Sauté aromatics:
   • Heat oil in a pot. Add garlic and ginger. Stir for 1 min.
3. Add chicken and sausage:
   • Toss in the chicken. Cook for 3–4 mins until it turns white.
   • Add sausage slices and stir for another 2 mins.
4. Add mushrooms and veggies:
   • Stir in mushrooms and the harder vegetables carrots cook 3-4 mins.
   • Then add softer veggies like bell pepper .
5. Tomatoes & simmer:
   • Mix in chopped tomato sauce. bbq sauce, soya sauce, oyster sauce.
6. Final touches:
   • Check salt. Add lemon juice if needed.
   • Garnish with coriander if u like.