Chicken Fried Rice

Chicken Fried Rice

Well, this is one of the recipes that I have cooked a few times, but never got the time to post it. Today I took some pictures while I made it and here it is.
When you are cramped for time and have some left over white rice, this is the recipe for you. Mine is a Thai version, so I am going to be using soy sauce and fish sauce. You can find these in the local Asian grocery stores.

Ingredients:

2 cups - White Rice (left over rice is the best)
1 small - Capsicum (any color)
3-4 cloves - Garlic
2 - Thai green chili (more if you want more spicy)
1/2 lb - Chicken breast(cut into small strips)
3 tbsp - Soy Sauce
2 tbsp - Fish Sauce
1 tbsp - Oil
Salt to tasteI have found it useful to use a wok to cook my fried rice, but if you do not have it, make it in a pan.

Method:

Smash the garlic and chili using a mortar and pestle. If you do not have a mortar, then you can cut the garlic and chili into fine pieces.

Heat Oil in a pan and add the smashed garlic and chili. Fry only for a second and then add the cut chicken strips. Keep cooking for 5 mins on medium heat. Now add soy sauce and fish sauce and stir in.

Next add the rice and mix it. Turn up the heat. Now you are on very high heat and be careful not to burn the rice. Once mixed well, check the salt. Soy and Fish sauce have a lot of salt in it, so normally there is no need to add salt, but if you find that you need more salt, add a little bit more.
Add the capsicum and been stirring with a spatula on high heat for the next 5 minutes. The capsicum need not be completely cooked since this will add a crunch to your rice. Remove from heat and serve hot.

The Knitting/Crochet Frenzy

Recently I have been introduced to another engaging hobby which I enjoy during my free time and that is one of the reason for not posting much.

Knitting and Crochet are fueling my creative energy in a whole new dimension.

Here's a sneak peak:
The scarf and cap set was my first take on knitting and I absolutely love exploring the different knitting techniques creating the lovely patterns.
This is one of my most treasured crochet project and needless to say I was a little impressed with myself...lol

Chilli Chicken

This recipie was given to me by my friend Anitha. You can find the recipe here.Thanks Anitha.

To marinate :-

750 grams chicken fillets
2 tsp Corn flour

½ to ¾ tsp Pepper powder

1 number Egg

1 to 2 tsp Ginger/Garlic paste

To make the sauce:-

1/2 tsp chilli powder

¼ tsp cumin powder (little)

2 tsp chilli garlic sauce

4-5 number Curry Leaves-chopped

2-5 number Green Chilli (depends upon ur bearable hot level)

2 tsp oil

2-3 drops Red colour (Optional)

1/4 bunch Coriander leaves-chopped (to decorate this is optional)

To make the fried chicken pieces:- Take chicken pieces in a bowl

Add little salt( take little salt b’coz we use chilli garlic sauce for this it contains Sault), 1 tsp ginger/garlic paste, pepper powder, corn flour and mix-Then finally 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 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 chopped chillies, curry leaves chilli powder, cumin powder , chilli/garlic sauce, red colour and mix-Cook for a few minutes then Add a little water mix well then and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve.

Chicken65 has been a major hit with our friends and family. Last week it was even a special request from DH who has never been specific about his food.

Vazhakkai Poriyal

Raw Banana/Plantain Poriyal

Ingredients:
1 (medium size) - Vazhakkai(green raw plantain)
1 medium onion (chopped)
2-3 garlic cloves(finely chopped)
Few Sprigs of Curry leaves
1 tsp sambar powder


Method:
Peel the outer skin from the plantain and chop into bite size pieces. Put the plantains in water as it might turn black.

Heat oil in a pan, add mustard seeds, urad dal and channa dal. Add onions, garlic and curry leaves. When onion turns light brown, add the cut plantains and turmeric and sambhar powder.

Add some water and cook for a few minutes. Adjust the salt according to taste. Keep it in medium low flame and roast till done. This curry goes well with sambar rice, rasam rice or curd rice.

Vaazhai Poo Cutlet

Banana Flower Cutlet/Vaazha Poo Cutlet

Ingredients:

1.5 cup of chopped banana florets
1 medium potato
1 small onion (finely chopped)
1/4 tsp cumin
2 cloves garlic (finely chopped)
2 green chilli (finely chopped)
1 inch ginger (finely chopped)
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp corn flour
1 cup bread crumbs
salt to taste
Oil to shallow fry cutlets

Method:

Boil the potato to the consistency that it can be mashed. Also cook the chopped banana florets in little salt and turmeric.

Heat a little oil in a pan and add cumin, then add chopped ginger, garlic and green chilli. Fry for a minute and then add the chopped onion and fry until it turns light brown. Now add mashed potato and the cooked banana florets. Also add garam masala and salt to taste.

Cook to the consistancy where you can make cutlets out of it (no water and can be formed into cutlet shapes). Mix corn flour in a little water and make a paste to think consistancy.

Make cutlets out of it, dip in corn flour mix and then in bread crumbs. Shallow fry in a non-stick pan with little oil. Fry until both the sides are browned up.

Server as a snack or a side dish.

Broccoli Poriyal

Ingredients:

1-2 lb Broccoli
1 cup Channa dhal
1 medium onion chopped
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
1/2 tsp mustard seeds
2 Garlic cloves (finely chopped)
1 tsp oil
Some curry leaves
Salt to taste

Method:

Soak Channa dhal in water for 1 hr. If you are unable to soak the channa dhal , microwave the channa dhal with a little water for 2-3 minutes.

Heat oil in a pan and add mustard seeds. Now add curry leaves, chopped garlic. Fry for a minute and then add the finely chopped onion. When the onion turns light brown, add chilli powder, cumin powder, turmeric and salt to taste. Add the soaked Channa Dhal and add 1/2 cup of water and let it cook until the dhal is soft and cooked. Now add the chopped broccoli and mix well. Cook for 5 - 7 minutes on medium-low. Check for taste and add more salt if required. Once the broccoli is cooked, remove from heat and serve.

Pudalangai Kootu

This is a simple Pudalangai kootu and makes a delicious companion with both rice and chapathi.

Ingredients:

1 Lb or 1/2 kg Pudalangai (snake gourd)(chopped)
1.5 cup grated coconut
2 green chillies
4-5 curry leaves
1/2 tsp cumin seeds
1/2 tsp rice flour
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp oil
Salt to taste

Seasoning:
1/4 tsp mustard seeds
1 or 2 small dry red chilly
4-5 curry leaves

Grind the coconut, green chilly, curry leaves and cumin seeds into a smooth paste. In a pan add 1 cup water to Pudalangai, salt to taste and cook until the snake gourd is cooked(when you cut one of the pieces with a spoon, it cuts easily). Its ok if a little water is left over in the pan after the vegetable is cooked.

Now add turmeric, cumin and rice powder and mix. Add the ground masala and bring it to boil. Cook for 5 mins on medium heat. Remove from the heat.

Take oil in a separate pan and add mustard. When it starts to splutter add red chilli and curry leaves. Fry for a minute and pour this seasoning over the cooked pudalangai kootu.

Aval Vegetable Upma

This is an easy recipe for a delicious breakfast or even a lip smacking evening snack. Aval or Poha is a easily digestible option for all the vegetarian lovers out there.

Poha or Aval, made from flattened rice, is an easy-to-cook, nutritious snack.

Ingredients:

1 Cup Aval / Rice flakes / Poha (I've used the thick variety)
2 Green chilly
2 Cloves Garlic (Finely Chopped)
1/2 tsp Chilli powder
1 small Onion(Finely Chopped)
1/4 tsp Turmeric powder
Few Curry leaves
Salt to taste
Tampering:
1/2 tsp Mustard
1/2 tsp Urad Dhal
1 Cup - Mixed vegetables of choice boiled (potato, peas, carrots, beans.)Method:

1. Sprinkle the ricefalkes with water to make it soft and keep aside.

2. Heat oil in a Pan and allow the mustard seeds to splutter. Now add urad dal, chillies, garlic, onions and curry leaves. Saute till onions turn light brown.

3. Mix in the boiled veg, chilli powder, turmeric powder and salt.

(I've used already made vegetable Poriyal which was left over from afternoon food, So I skipped step 3 and just added the already made vegetable poriyal).

4. Saute for 2 mins and add water. Now add the rice flakes and mix well(water will get absorbed). Check salt and add more if needed.5. Sprikle a little garam masala/ Lime Juice for taste.

Asparagus Poriyal

I have been experimenting with a lot of new veggies which are not familiar with Indian cooking. Boiling, blanching, baking is not a option in my house. It'll just stay there on the dining table and will finally make its way to the trash. So making them Indian style is the only option left for me with these vegetables.

I found some good and fresh Brussel Sprout, Asparagus and Brocolli this time in the store. I have been experimenting with these this week and making Indian style poriyal out of it.
Ingredients:

1 lb or 1/2 kg - Asparagus (cleaned and chopped - See tip)
1/2 Medium Onion (finely chopped)
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
1/2 tsp mustard seeds
1/2 tsp urad dhal
2 Garlic cloves (finely chopped)
some curry leaves
1-2 dry chilli
Salt to taste

Method:
Heat a little oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add urad dhal, finely chopped garlic, dry chilli and curry leaves. Saute for a minute. Now add onion and saute until the onion turns light brown.

Add chilli powder, cumin powder and turmeric and mix well. Now add the cut asparagus and salt to taste and 1/2 cup of water. Cook for 5-7 mins. Asparagus cooks really fast. If you want it a little crunchy leave it for 5-7 mins. Otherwise if you want it cooked a little more, you can leave it to cook for some more time.

Makes a yummy side dish for Rice or Chapathi.

Tip: To separate the woody stem, hold an asparagus in your hand and slowly bend it, it naturally breaks into two pieces. Discard the woody stem and cut the tender stem into 1/2 inch pieces.

Brussel Sprout with Black Eyed Peas

Brussel Sprout with Black Eyed Peas Poriyal

Brussels sprouts are from the family of cabbage, broccoli, kale etc. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

Ingrediants:

7-8 - Brussel Sprout (cleaned and chopped)
1/2 cup Blackeyed Peas(soaked atleast for 3 hrs)
1 Medium Onion (finely chopped)
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chili powder
2 tbsp grated coconut
Salt to taste
Seasoning
1/2 tsp mustard seeds
1/2 tsp urad dhal
2 Garlic cloves (finely chopped)
some curry leaves
1-2 dry chilli

Heat a little oil in a pan and add all the ingredients in Seasoning. Fry for a few minutes until the garlic browns up a little, then add the finely chopped onion and the let the onion turn light brown. Add the Black eyed peas(If you are unable to soak the blackeyed peas, heat it in the microwave with water for a couple of minutes). Add cumin, turmeric, chili powder and salt to taste.Add the brussel sprout and cook until well cooked. Garnish with grated coconut.

What plant is this?

I have been growing this thinking its a weed. Didn't have the heart to throw it away.

Yesterday my husband suggested it could be Okra(ladies finger). Does anyone have any idea?

Kothu Muttai Parotta

This weekend we wanted some comfort food at home and both of us liked the idea of Kothu Muttai Parotta. I had some left over chicken salna from the previous day and it seemed like a perfect day to make Kothu Parotta. We had some fresh fish and fried it up to make a delicious Saturday afternoon brunch.

Ingredients:
3 cooked parotta(shredded into small piece)
2 Eggs
1 medium onion(finely chopped)
1 tsp ginger-garlic paste
1 medium tomato(finely chopped)
3 green chillies(finely chopped)
1/4 tsp turmeric
A few curry leaves
1 cup Salna(spicy gravy)
1 strip cinamom
2-3 cloves


Heat oil in a pan and fry the cinamom and cloves. Add onions and fry until a little brown and then add ginger-garlic paste and fry until the raw smell leaves. Then add chillies,turmeric & curry

Fry for a minute and then add tomato. Saute for sometime. Then add parotta and fry for a few minutes. Now add eggs,salt and pepper. Blend everything together.
When the egg is completly cooked add Salna and cut eveything into small pieces using two spatulas. I've used the available karandi(large spatula) in my kitchen(see pic). Remove from heat and serve hot.

Crab Masala

Ingredients:

2 lb crab or (1 Kg crab)
3 tbsp Oil
2 medium onion(finely chopped)
5 tomatoes(finely chopped)
1 tbsp ginger-garlic paste
1 tsp turmeric
1.5 tsp red chilli powder
t tsp coriander powder
2 tsp cumin powder powder
2 sticks cinamom
6-7 cloves
5 cardamom
salt to tasteMethod:

Take oil in a large pan. Add the cinamom, cloves and cardomom and fry for a minute(the spices will give out a nice aroma). Add chopped onion and fry until golden brown and then add ginger-gralic paste. Fry until the raw smell goes away. Now add turmeric, red chilli powder, coriander powder, cumin powder and fry all for a few seconds. Add salt to taste.

Add the tomotoes and let it cook for a few more minutes and then add the crab. Add some water. This is a dry masala,so water is added so that the crab masala does not stick to the bottom of the pan in which it is cooked.Once the crab is cooked(about 15-20 mins in low-medium heat), remove from heat and serve.

Beans in my garden

When I sowed the bean seeds a couple of months back, never thought I'll get any harvest out of it. All the 8 seeds I sowed turned out to be little plants and I thought they'll not survive. But 6 of them survived and now I have my first harvest of beans.

Cashew Chicken

Ingredients:

1 lb Chicken
15 cashew nuts
2 tbsp coconut
1 cup yogurt
1 cup mint (chopped)
1 cup coriander (chopped)
1 small onion (finely chopped)
5-6 green chilly
1 cup cubed Potato
1 tbsp coriander powder
1 tsp pepper powder
1 tsp shahi Jeera
1 tsp ginger/garlic paste
1 small strip Cinnamon
3 cloves
2 cardamom
1 small bay leaf
salt, to tasteMethod:

Grind around 10 cashew nut and the grated coconut into a thick paste. Corsely crush the remaining 5 cashew nut.

Heat some oil and add cloves, cardamom, Cinnamon and bay leaf. After about a minute add Shahi Jeera and fry then add the corsely crushed cashew nut and let it brown up a bit. Now add onion and fry until the onion turns light brown and then add ginger/garlic paste. When the raw smell leaves this mixture, add the the ground cashew nut and coconut mixture. Fry until this mixture is nicely roasted.

Add some coriander powder and salt to taste, then add yogurt and mix well. Add the green chillies, mint and part of the coriander. Add pepper. mix well and add more salt if needed. If you want the curry to have little more spice, you can add some red chilly powder too. Add the cubed potatoes.

To get some color into the curry, you can add some turmeric but this is a optional step and I've skipped it.
Now add the chicken pieces and cook until the chicken is well cooked. Serve with Pulao or even plain rice.

Garlic Bread

I and my husband have opposite taste when it comes to food. I love to experiment and he resists change. On the whole he prefers mostly south Indian food. But with our anniversary coming up next week, I have been nostalgic about the wonderful 2 years we have spent together.
I wanted to surprise him this Friday night with a romantic dinner. Usually we go out, but this garlic bread and store bought cheese spread with sunny side eggs and roasted chicken was a super hit for our Friday night dinner.

Ingredients:

1 Baguette (Store bought)
4 tbsp Butter
3 tbsp Parsley or Coriander (chopped)
4 cloves Garlic(grated)

Method:

Cut the store bought Baguette into 1 inch slices but don't cut right through. Mix butter, parsley and grated garlic. Spread the butter mix in between the slices and remaining on top of the baguette.
Preheat oven to 325F. Cover the garlic/butter covered baguette in aluminum foil. Bake in the oven for 10 minutes. Turn over and bake for another 10 minutes.Serve with cheese spread, hummus or a dip of your choice.

Jeera Salt Biscuits with Wheat

Jeera(Cumin) Salt Biscuits with WheatIngredients:
1.5 cups wheat flour
1/4 cup oil
2 tbsp sugar(powdered)
1tsp salt
1 tbsp Jeera(Cumin)
1 tsp baking powder
1 egg

Method:

Mix sugar, oil and egg and blend well. Now add wheat flour, cumin seeds, salt, baking powder and form a dough out of it.
Shape the biscuits with a cookie cutter. If you do not have a cookie cutter, make small balls and press it in your palm to make it flat and round. Put on the greased baking sheets and bake at 350F for about 10-15 minutes or until light brown.Remove and let it cool. Serve with evening tea or as a snack to the children.

Tip: You can grease the biscuits with butter before baking to add to taste. This is a optional step.

Banana Cake

Ingredients:

3 Bananas(should be really ripe to get that lovely flavor)
1 cup Rava or Sooji or Semolina
1 tsp Baking powder
1.5 cups Milk
1/2 tsp Cardamom powder
3/4 cup Sugar
1 tsp Cashew nuts

Method:

Soak the rava in milk for 2 hours. Then add mashed bananas into the soaked rava. Add baking powder, cardamom powder, cashews.
Preheat the oven at 350F for 10 mins. In a well greased oven safe dish pour the rava batter and bake in the oven at 350F for about 30-45 mins. The cake is done when the skewer or knife when inserted into the knife comes out clean. If you think the cake is not done, leave it in the oven for another 5 mins until the cake is cooked.

Tip: You can grease the oven safe dish with ghee(clarified butter) if you prefer. This will make the Banana Cake even yummier. If you are health conscious, skip the ghee and use non-stick cooking oil.

Chicken Curry in Yogurt Gravy

I think this is my posting of first non-vegetarian dish. Not a big fan of non-veg items, but I love this yogurt gravy and this fine gravy can be used as a base for many of the curries. I am making Chicken curry with this gravy, but you can add fish, mushroom, chickpeas etc to make a similar yummy curry.

Ingredients:

1lb Chicken
1 cup yogurt (do not use yogurt or curd that is very sour)
1 onion, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1 small strip Cinnamon
3 cloves
2 cardamom
1 small bay leaf
salt, to taste

Method:

Heat some oil and add cloves, cardamom, Cinnamon and bay leaf. After about a minute, add onion and fry until it turns slightly brown. Add ginger garlic paste and fry for sometime until the raw smell goes. Now add tomatoes. Cook till tomatoes are tender and start to pulp up. Add red chilly powder, cumin powder, turmeric powder, coriander powder and salt to taste. Mix in a cup of finely beaten yogurt.Add chicken to the above gravy and cook until chiken is well cooked. Goes well with Naan, Roti, chapathi and Rice.

Dosa Kai Curry (Yellow Cucumber Curry)

I am turning into a big fan of vegetarian dishes, and I am into trying out all the veggies I am able to find in the Indian grocery store. I am basically from Bangalore and did not try much of cooking before my marriage. When I found Dosa Kai (Yellow cucumber) I was intrigued and wanted to try it. This below recipe is a north Karnataka dish.

Ingredients:
1 Dosa kai(yellow cucumber) small size - chopped (you can remove the seeds if you want, but I preferred to keep it)
1 Tamarind small ball, soaked in water
1/2 cup Coconut grated
4 Dry chillies roasted (add more if required according to your taste)
1/2 tsp Turmeric
1 tsp Jaggery - Grated or Powdered
Salt to taste

For seasoning:

Mustard-1 tsp
Garlic - 5 finely chopped
Curry leaves -5-6 leaves

Method:

Take the cut yellow cucumber, a little salt, turmeric and water(about 1 cup) in a pan and cook until the Dosakaya is well cooked. Grind Tamarind, coconut, dry chillies into a fine paste. Once the dosa kai is completely cooked, add the ground paste and add little more turmeric and Jagerry. Cook for 5-10 mins.
Now take a little oil in a separte pan and add mustard. Once the mustard starts to splutter add chopped garlic, curry leaves. Pour the seasoning over the cooked dosakai curry.

Goes well with steamed white rice.

Reheat Pizza

This has been my time tested way to reheat Pizza. Preheat Oven to 450F and heat for 4 mins. Perfect Crust, Prefect melt of the cheese.

Yennai Kathirika - Simple Version

I did not feel like cooking elaborately today and was lazy. So I was talking to one of my ex-colleague on phone and she gave me this simple version of yennai kathirika(Stuffed Eggplant fried in Oil).

Ingredients:

8 small Eggplant or Kathirika cut vertically and horizontally as show in the picture2 tsp Sambhar Powder
1/2 small onion finely chopped
Salt to taste
3-4 tbsp Oil

Method:

Mix the sambhar powder, finely chopped onion and stuff each brinjal with this mixture.
Heat oil in a pan and add the brinjals and salt to taste. Cook on low heat until the brinjal is completely cooked. You can add a little water or tamarind juice if you feel the brinjal gets stuck to the pan.Decorate with fresh coriander leaves. Goes well with Chapathi, Roti and Rice.

Green Tomato Bajji

I had some green tomatoes with me and was clueless about what to do with it. When I searched the internet I came across the recipe for fried green tomatoes. When I saw the recipe for it, I thought why not, it almost sounds like the bajji we do at home. Bajji is a popular snack in South India .

It was an experiment for sure, but believe me the end result was too good. The sour taste of green tomato and the crispy outer shell of batter, made a deadly combination for the taste buds and left me and my hubby wanting for more.

Ingredients:

4 tbsp besan(Gram Flour)
2 tbsp Rice flour
3/4 tsp red chilli powder
Salt to taste
3 medium size Green Tomato (Cut Tomatoes into thin slices)


Mix Gram Flour, Rice Flour, Chilli Powder, salt with water and make a batter that will coat the tomato pieces. Make sure the batter is not thin. Dip the green tomato slices in the batter and deep fry. If you are health conscious and would like to use less oil, you can shallow fry it in a non-stick pan like I did.

Enjoy the crispy snack with some tea.