Simple Peas Pulao/Pulav

This one is a simple and yummy dish for a quick meet up with friends. Goes well with any kind of kurma for vegetarians and non-vegetarians(like Veggie, Goat, Chicken, Crab).

Method:

Ingrediants:
2 cup basmati Rice
1 cup fresh Peas
1 small onion (finely chopped)
2-3 green chilly
1 tsp shahi Jeera
1 tsp ginger/garlic paste
1 small strip Cinnamon
3 cloves
2 cardamom
1/2 tsp turmeric
1 small bay leaf
salt, to taste
Soak the basmati rice for atleast 30 mins.

Heat a little oil in the pan and add Jeera, Cinnamon, cloves, cardamom, bay leaf and fry for a second. Now add onion and saute until it turns translucent. Add ginger/garlic paste and fry until the raw smell goes away. Add green Chilli and Turmeric. Saute for a minute and then add peas.

Now add 4 cups of water(I am using a 1:2 ratio for rice:water). Bring everything to boil and then add the rice. Cook on medium heat for 10 mins. Check the rice. Once it is 75% done put the heat to low and leave it covered for 10 more minutes. Switch off the stove once the rice is cooked and leave on the heat. Peas Pulao is ready to be served.
Note: I've added turmeric for some color. You can skip this if not needed.

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.