This is the quickest and easiest breakfast. Its all done in about 20 minutes.

Ingredients
Serves 2

1.5 cups Thick Poha
1/2 cup onions, chopped
1/2 cup potato, chopped into very small pieces(Same as the onions)
1/4 cup carrots, chopped into very small pieces(Same as the onions) (optional, can use peas too)
2 green chilies, chopped
1.5 tbsp peanuts
1 tsp mustard seeds
few curry leaves
2 tsp sugar or to taste
1 tsp salt or to taste
3 tbsp lime juice
1/4 tsp turmeric powder
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the peanuts.
   
3. Once the peanuts are fried well, add the mustard seeds.
   
4. When the mustard seeds splutter add curry leaves and onions.
   
5. Reduce heat, add the potatoes, carrots and 1/2 tsp salt.
   
6. Reduce the fame to medium low, cover the pan. To cook the potatoes and carrots. Keep stirring in between.
   
7. Meanwhile, place the poha in a sieve and rinse them under running water for 2 minutes.
   
8. Leave the poha in the sieve, to let all the water drain out. About 5 minutes. If water is not drained well they will get mashed while cooking.
   
9. Place the rinsed poha in a mixing bowl. Loosen the pohas if any lumps are formed.
   
10. Add sugar, salt and lime juice to the poha and mix well. Keep aside.
    
11. Once the potatoes and carrots are cooked, add turmeric powder to it and mix well. Cook for a minute.
    
12. Add the pohas. Mix well.
    
13. Reduce the heat to low. Cover the pan and cook for another 5 minutes.
    
14. If the Poha is really thick and does not seem to cook, you can sprinkle some water and cover and keep again for more time.
    
15. Do not over cook, if not they will get mashed to a paste..
    
16. Check seasoning. Garnish with fresh coriander leaves.
    
17. Serve with chutney.
    

We usually make this in the morning for breakfast with idli or Dosa, at home we prefer the dalless version in the morning since it is light and you dont keep burping the whole day long. And also since it is so easy to make. Dont worry if you do not have few ingredients, if you have sambhar powder then the rest is all upto you. Sometimes I add some vegetables, like carrots, beans, eggplant and at time I just add baby onions. If you dont have baby onions regular onions work perfectly fine too. The amount of tomatoes you use is upto you, how tangy do you like your sambhar, my husband loves it really tangy, spicy and a little sweet (khatta meetha).

Ingredients
1/2 cup small onions / regular onions sliced
1/2 tsp mustard seeds
1/4 tsp chana dal
1/4 tsp urad dal
few curry leaves
1.5 tbsp sambhar powder
1 tsp sugar
1 tsp tamarind paste(adjust to taste)
salt to taste
fresh coriander leaves

For the Ground Masala
1/2 cup onions, sliced (regular)
1/2 cup vegetables of your choice(optional)
1.5 cup tomatoes, cut into quarters (you can adjust this to your taste)
4-5 pepper corns
1/4 inch cinamom stick
2 - cardamoms
2 tsp ginger
1 tsp garlic
2 green chilies
1 tbsp grated coconut (optional, can add more if you want)

Method
The Ground Masala

1. Heat 1 tsp oil.
   
2. Add the peppercorns, cinamom stick and cardamom.
   
3. Add the onions and cook for 2 minutes.
   
4. Add the ginger, garlic and green chilies.
   
5. Cook till the onions and transparent.
   
6. Add the tomatoes.
   
7. Cook till oil seperates and the tomatoes are cooked well.
   
8. Add the coconut.
   
9. Remove from heat and cool completely.
   
10. Grind to a smooth paste.
    

1. Heat 1 tsp oil.
   
2. Add the mustard seeds, channa dal and urad dal.
   
3. Once they splutter add the curry leaves.
   
4. Add the onions.
   
5. Add the sambhar powder. Cook for 2 minutes, stirring continuosly.
   
6. Add the ground masala. Cook will oil seperates.
   
7. Add salt and 2 cups water. If using vegetables add them at this point.
   
8. Bring to a boil.
   
9. Lower the heat and simmer till the onion and vegetables (is using) are cooked.
   
10. Add sugar. Add more water to get the right consistency.
    
11. Mix the tamarind paste in 1/4 cup of water.
    
12. Add the tamarind water. (taste before adding)
    
13. Adjust seasonings.
    
14. Bring to a boil.
    
15. Garnish with coriander leaves and serve hot.
    

There are 2 ways we normally cook Binda Basar, one deep frying the bindhis and then making the curry and I have already posted that one here, and the second the same thing in the cooker which is quicker and healtier. We normally have this with roti while the fried version with khichini.

Ingredients
250 gms Bhinda - Okra
2 onions, chopped
2 tomatoes
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method

1. Puree the tomatoes, ginger and green chili together.
   
2. Heat 1 tsp oil in a cooker.
   
3. Add the onions and cook on medium low till they are translucent.
   
4. Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
   
5. Add the pureed tomatoes. cook till the oil separates.
   
6. Add the Bhinda's and salt. Mix well.
   
7. Add 1/4 cup water.
   
8. Close the cooker and give one whistle.
   
9. garnish with coriander leaves and serve along with roti.
   

Ingredients
Idli Batter, to make 12 idlies.
1/2 cup onions, chopped
1/2 cup carrots, grated
1 tbsp coriander leaves, chopped
salt to taste
a pinch baking soda
water

Method

1. Add the baking soda to water (depending on how much you have to add the idli batter).
   
2. Mix the onion, carrot, water and salt to taste to the idli batter.
   
3. Steam the idlis. (Cook them how you would normally).
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Ingredients
1 cup, sliced onions
1 cup sliced capsicum
1 tsp cumin seeds/ jeera
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp amchur / mango powder
1/4 tsp sugar
salt to taste
fresh coriander leaves for garnish

Method

1. Heat some oil in a pan, add the cumin seeds and allow them to splutter.
   
2. Add the onions and cook till they are translucent.
   
3. Add the coriander powder, red chili powder, turmeric powder, mango powder, sugar and salt. Mix and cook for a minute.
   
4. Add the capsicum. Mix well.
   
5. Cook till required tenderness, about 5 to 10 minutes.
   
6. Garnish and serve.
   
7. We had it with some Masoor dal and roti.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Ingredients
2 cups cooked corn, boiled or steamed
1/4 cup carrot, cut into small cubes
1/2 cup onion, chopped
1/4 cup cucumber, chopped
1/4 cup potato boiled and chopped
2 tbsp fresh lime juice
salt to taste
Pepper to taste

Method

1. Mix all the ingredients except salt.
   
2. Keep in the refrigerator till serving time.
   
3. Just before serving mix in the salt.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

This is one way I like my vegetables in soup all pureed where I cannot see the vegetables and nothing floating, its not the way hubby dear likes it so I will make a chunky soup the next time for him. And it is quick too.

Ingredients
1 tomato, cut into big chunks
1/4 cup carrots, cut into 1/2 inch cubes
1/4 cup beans, cut into 1/2 inch pieces
1/4 cup onions, sliced
1/4 tsp garlic powder
1/4 cup water/ milk
salt to taste
pepper to taste

Method

1. Pressure cook all the vegetables for up to 4 whistles.
   
2. Let the steam out naturally.
   
3. Puree it when cool. Pass it through a sieve.
   
4. Put it back on the heat, add milk or water as required.
   
5. Add salt, pepper and garlic powder.
   
6. Bring to a boil.
   
7. Serve hot.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Macaroni Salad is a meal on its own, add any veggies you like and its great to take on picnics or pack for lunch to work.

Ingredients
4 cups cooked macaroni
1 carrot, cut into small cubes
1 small onion, chopped
1/4 cup cucumber, chopped
1 potato boiled and chopped
1/2 ice lettuce, broken to small bit size pieces
1/4 cup mayonnaise
2 tbsp chili garlic sauce
salt to taste
Pepper to taste

Method

1. Mix all the ingredients except ice lettuce and salt.
   
2. Keep in the refrigerator till serving time.
   
3. Just before serving mix in the ice lettuce and salt.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Sindhi pakodas are like normal pakodas but they are doubled fried which makes it crispy and yes not so healthy. When I was Young this was made often to accompany dals. I don't make these often these days but once in a way we enjoy these.

Ingredients
1/2 cup gram flour/ Besan
1/4 cup onions, chopped
1/2 cup mixed vegetables, (grated/chopped carrots, cubed potatoes, chopped cabbage, cauliflower, broccoli etc..)
1/4 tsp pomegranate seeds, crushed (optional)
3 green chilies or to taste, chopped finely
1/2 cup fresh coriander leaves, chopped
2-3 mint leaves, chopped
1/4 tsp Baking soda
2 tsp hot oil
oil for frying

Method

1. Make thick batter by mixing all the ingredients, except oil, making sure there are no lumps.
   
2. Heat oil for frying. Add 2 tsp oil to the batter. Mix well.
   
3. Add the baking soda, when ready to fry.
   
4. Drop about 2 tbsp of batter into the hot oil and fry them till brown on high.
   
5. Remove and keep aside.
   
6. Fry the remaining batter the same way.
   
7. Cut the pakodas in half.
   
8. Deep fry them again on high till golden brown and crisp.
   
9. Drain on tissue to remove excess oil.
   
10. Serve hot with chutney, sauce.
    

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    

Bhinda in Sindhi is Okra, Ladies Finger. I always loved Bhinda in any form but my fav. were fried Bhinda with phulka. Bhinda always reminds me of that one evening when I fell asleep doing my Hindi Homework without having dinner. I woke up in the middle of the night very hungry and even at that hour mama cooked food for me. There was nothing ready so she fried the bhinda and made phulka, every time I remember that I realize the unconditional love mothers have for their children is something that no one will ever understand other than a mother. She still even at this age pampers me the same way.

Sindhi's Love frying most vegetables, but times have changed and due to health reasons there are many who avoid frying. For the authentic Sindhi recipe you will have to deep fry the bhindas before adding them to the gravy. I cook it in the gravy instead. The fried version does taste delicious any day but not so healthy. I have both versions below.

Ingredients
250 gms Bhinda - Okra
2 onions, chopped
2 tomatoes
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method
Bhinda Preparation

1. Wash the bhinda's well.
   
2. Dry them completely using Kitchen towel.
   
3. Cut the ends and discard.
   
4. Cut the Bhindas in one inch pieces. Keep Aside
   
5. For deep fried version: Deep fry them in medium heat in batches till they are soft and cooked well. Do not over cook them. If you like them to be crisp just increase the heat to high in the last 2 minutes of cooking and then remove and drain. Keep Aside. The Crisp version can be eaten just as it is mixed in little salt.
   

1. Puree the tomatoes, ginger and green chili together.
   
2. Heat 1 tsp oil in a pan.
   
3. Add the onions and cook on medium low till they are translucent.
   
4. Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
   
5. Add the pureed tomatoes. cook till the oil separates.
   
6. Add the Bhinda's and salt. Mix well.
   
7. If using fried bhindas, cover and cook on low for 5 minutes for the flavours to mingle. Do not over mix.
   
8. If not using friend Bhindas, cover and cook for 15 minutes or till the bhindas are cooked completely. Keep Stirring in between.
   
9. garnish with coriander leaves and serve along with Khichini, Boondhi Raita and papad.
   

I joined the Taste & Create, I loved the idea of this event where we are paired with someone different every month and have to cook from each other. I was paired with Swati of Chatkhor. I love Swati's spirit and the way she can make us smile..Laugh at times. I tried her Paneer Jalfrezi, since I love Paneer and had never tried or eaten Paneer Jalfrezi before.



I loved this recipe and could not have enough of it, did not make any changes to it, just halved it. You can get the original recipe by clicking on the link above.

Thank you once again Swati, this one is in my Paneer recipes list now.

One Friday morning hubby dear calls me at 10:30 AM and tells me few friends are coming over for lunch. Great Fridays are the days I don't have much left in the fridge. That's when decided to make a mixed vegetable, use a little bit of everything. Then realized did not have tomatoes, so used sour cream instead. This dish was made on the go just decided to add kitchen King Masala at the spur of the moment and loved the idea. I made paneer along with it again without tomatoes, since I always have paneer at hand. Everyone loved this dish, hubby realized there was none left for me and left what he had in his plate for me to taste and I should say it sure tasted great. We did not know what to call it so Hubby suggested Vegetable Badshahi since we were using Badshah's Kitchen King Masala.



Ingredients
1 onion, chopped
1 potato, diced
1 cup mixed vegetables (carrots, beans, corn, peas)
1/4 cup sour cream
1/4 cup milk
1 inch ginger, grated
1 tsp garlic paste
2 green chilies, chopped
1/2 tsp coriander powder
1/2 tsp red chili powder
pinch of turmeric powder
1 tsp Badshah Kitchen King Masala
salt to taste
fresh coriander leaves for garnish

Method

1. Heat oil in a pan, add the onions and cook till translucent.
   
2. Add ginger, garlic and green chilies. Cook for a minute.
   
3. Add all the masalas, coriander powder, red chili powder, turmeric powder, kitchen king masala. cook for another minute or till the oil separates.
   
4. Add the sour cream, mix well.
   
5. Add the vegetables, salt and milk.
   
6. Mix well and cook covered on Low heat till all the vegetables are cooked well. About 1/2 an hour.
   
7. Check seasoning, add more milk if a gravy is needed and bring it to a boil.
   
8. Garnish with coriander leaves and serve with roti, puri, chapati or Phulka.
   

Hubby and me are not big fans of Chinese, we say that often but after the wedding when I was in Bangalore 80% of the time we went out alone for dinner we had Chinese, in a place called Kim Lee, the service was good and fast and we loved the food. Then Beijing Bites opened 2 minutes away from home so we did have there too a couple of times. At home Chinese is made at least 2 times a month. But when asked we still say naa we don't like Chinese food that much.



Anyways Manchurian, sweet and sour is something I make often since it is quick. There may be fried rice or noodles, or just soup and bread along side. This goes to the AWED - Chinese Cuisine hosted by Dhivya of Culinary Bazaar



Ingredients

1 cup Baby Corn, I used frozen
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chili, Chopped (optional)
2 spring onions, chopped with greens
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste

Method

1. Heat oil in a saucepan, add the baby corn in batches and brown them on both sides and cook completely. Remove from pan and keep aside.
   
2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp. Add the baby corn.
   
3. Add Ketchup, soya sauce, vinegar and sherry. Cook for 1 min.
   
4. Add the corn flour mixture, salt and pepper, bring it to a boil.
   
5. Add the green onions. Mix well.
   
6. Serve immediately

This month Zlamushka of Zlamushka's Spicy Kitchen chose Nupur of One Hot Stove for the Tried and Tasted event. Ever since I entered the Blogging world I have admired Nupur's Blog and had so many of her recipes bookmarked to try, this was the perfect opportunity.



Nupur's Spicy Cauliflower Soup



We loved this Spicy Cauliflower Soup and is a sure keeper. The only little difference that I made was add a wee bit more of carrots since I love the Sweetness they provide and I added water instead of the Stock as I did not have any on hand, but never the less the soup tasted great.

Nupur's Pav Bhajji



Couple of months back I had also tried her famous Pav Bhajji, what a delight that was I have ever since been adding Cauliflower to my Pav Bhaji. I also add about 1 cup of mixed vegetables like carrots, Beans and Peas etc. You can see this post here

(Stuffed Bitter Gourd Curry)

Dhaas Karela is a stuffed Karela which is deep fried and then cooked in a curry. I never heard of this till I got married. This was cooked atleast once every 2 weeks, thaough I learnt to cook it I never had the Karela I would only eat the gravy with roti. I started eating Karela's after Pooja from My Creative Ideas had the Vegetable of the Week -Bitter Gourd event, ever since Karela is loved by my husband and me.

This recipe has passed down by my husbands Grandmother who is known as Mummy by everyone. Though I never got to meet her, have heard a lot about her cooking and how innovative she was in even making the simplest dish more appealing. I am grateful to have learnt many of her creative dishes which are so simple to make but very tasty. But those recipes will be for a later date.

Every Part of the Karela is edible including the seeds and the outer skin. We will use the seeds in this recipe but dont throw away the outer skin that you peel, you can wash them dry them in the sun and deep fry them and have them as a snack or over khichidi to add some crunch.

Now for the recipe: (This recipe is for 2 people, I have used 2 Karela's, Increase the Karela and the recipe doubles well.)



Ingredients

2 Karelas
1 tbsp Wheat Flour (Atta)
1 tsp salt
1 tsp sugar
1 onion
1 inch ginger
3 cloves garlic (Indian garlic use 6-7)
1 green chili
1 tsp Cumin Seeds
5 peppercorns
1/2 cup fresh corriander leaves
1/4 cup mint leaves
handful of curry leaves (optional)
1 tbsp corriander powder
1/2 tsp red chili powder
a pinch turmeric powder
1/2 cup curds (yogurt)
salt to taste
white sewing thread
oil for deep frying

Method

1. Wash and peel the karelas. Do not throw the peels, store them seperately.
   
2. Slit the Karelas lengthwise leaving 1/2 inch intact on the top and bottom, so that it does not open when we fill it.
   
3. Coat the Karelas with the wheatflour, 1 tsp of salt and sugar. Dampen your hands with water while doing this to make sure the karelas are coated well.
   
4. Cover and keep it for 24 hours.
   
5. After 24 hours, wash them thoroughly in water and dry them.
   
6. using your hands slowly remove the seeds, making sure not to tear the Karelas.
   
7. Grind the Karela seeds along with onions, green chilis, garlic, ginger, cumin seeds, peppercorns, corriander leaves, mint leaves and curry leaves using as little water as you can.
   
8. Pass the ground masala in the above step through a seive to remove the excess water. Store the water, do not throw it.
   
9. Now to the seived masala, add the corriander powder, turmeric powder,chili powder and salt. Mix
   
10. Fill the karelas with this masala and tie with the thread to secure the open slit, so that the masala does not come out while cooking it. There will be some extra Masala left behind about 1 tblsp, even if you have more does not matter but make sure there is atleast 1 tbsp. (You can remove it before you fill the Karelas)
    
11. Deep fry the Karelas on Medium High Heat till they are Brown in color.
    
    
    
    
12. Heat 1 tbsp oil in a pressure cooker, add the left over ground masala and cook till oil seperates.
    
13. Beat the curds well.
    
14. Add the masala water collected earlier, curds and Karela to the cooker. You can add more water if you feel there is less water.
    
15. Close the cooker and cook for about 3 whistles.
    
16. Let the steam out normally and then boil the curry till required consistency.
    
17. Adjust salt. Remove the thread.
    
18. Serve with Roti/Phulka/Chapati/Puri.
    

Bake it in the oven, cook on the tandoor, grill them on the barbecue or just cook them on the tawa, this is one dish that will vanish the minute its on the table. We normally like to eat this as a side dish to any dal recipe.



Ingredients:

205 gms paneer (Firm cottage cheese), cut in 2 inch cubes
1 capsicum, cut in square pieces 2 inches
1 onion or Leek, cut in squares, 2 inches
1/2 cup thick yogurt or 1/4 cup yogurt and 1/4 cup cream
2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp ginger paste
1/2 tsp garlic paste
1/4 tsp chat masala
1 tsp dried fenugreek leaves
1/2 tsp garam masala
1 tsp tandoori masala
2 tbsp mozzrella cheese (optional)
1 tbsp oil
Juice of 1 lime
salt to taste
Wooden Skewers
warm water

Method

1. Combine all ingredients except paneer, capsicum and onions and mix well..
   
2. Then add the paneer, capsicum and onions and mix well till all the pieces are coated with the paste.
   
3. Marinate it for 4-5 hours, if you want marinate it overnight in the fridge.
   
4. When ready to serve, soak the wooden skewers in hot water for at least 15 minutes. (This makes sure they do not burn in the oven).
   
5. Arrange the paneer, capsicum and onions on the skewer, alternating with the three vegetables. Drizzle some oil on them
   
6. Preheat the oven to 350 or the grill or heat a Tawa/ non stick Pan.
   
7. Cook the tikkas till the are slightly browned on the edges.
   
8. Serve with extra lime wedges.
   

This is my contribution to the St. Paddy's Day Pub Crawl Blogging Event hosted by Emiline from SugarPlum.



Ingredients

5 veggie spicy italian sausages, sliced (use sausages of your choice)
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chilli, Chopped (optional)
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tbsp Dry Sherry (optional)
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste

Method

1. Heat oil in a sausepan, add the sausages in batches and brown them on both sides. Remove from pan and keep aside.
   
2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp.
   
3. Add Ketchup, soya sauce, vineger and sherry. Cook for 1 min.
   
4. Add the corn flour mixture, salt and pepper, bring it to a boil.
   
5. Stir in the sausages, cook for 1 min.
   
6. Serve immidiately with bread of your choice or with Chow Mien.