Tag Archives: non-vegetarian

Mutton Sukha (Dry spicy goat chunks)

1 Mar

Goat meat is not easily available and not even savored as much in America. An alternative is lamb. However, we have a Halal store nearby(lucky me) so we manage to get decent mutton(I prefer calling it mutton than goat meat), never asked where it comes from though….but I am not really worried about it because unlike steaks, we hardly keep mutton rare or even medium rare, it is always well done in Indian homes. Also one major thing I was missing in my life was my Indian mixie(blender here). I tried Ninja, Oster and they failed big time, my friend has the Magic Bullet but the same complaint-doesn’t grind it to a paste. Indian homes need a good blender, so last year I got one from India. The store guy was so nice to adjust the wires as per US requirements of voltage and plugging. Yay! Now I make yummy chutneys, spice paste, juices, everything in my blender. Love it. My mutton received compliments, so I must have done something right. Hence sharing the recipe. The picture does not do justice to the taste because it was devoured quickly I could only manage to click this one on my phone.

mutton-sukha

Tip: You can add 2 cups of water while cooking the meat and reserve the stock to drink it as mutton soup or use it later in some recipe that requires broth.

All you need:

  1. 1 lb mutton(cut into medium size pieces,washed and cleaned, you can use boneless I prefer using meat with bones)
  2. 5-6 dry red chillies( you can adjust as per your choice but I chose to use Byadgi red chillies, really spicy, you can use Kashmiri red chillies, they give color not as much spice)
  3. 3-4 garlic cloves
  4. Ginger (about 2 inches)
  5. 1 tbsp ginger garlic paste
  6. 1 tsp turmeric
  7. 1 tsp red chili powder
  8. 1 tbsp coriander seeds
  9. 1 tsp fennel seeds
  10. 1 tsp black peppercorns
  11. 3 cloves
  12. 1 green cardamom
  13. 1 black cardamom
  14. 1 cinnamon stick
  15. 1 tsp cumin seeds
  16. 1 medium sized onion, finely chopped
  17. 2 tbsp yoghurt or curd(room temperature as it prevents curdling)
  18. 1 tsp Lemon juice
  19. Salt as required
  20. Oil as required
  21. Water as required
  22. Cilantro for garnish

Ready,Set, Go:

  1. Marinate the cleaned mutton pieces with the dry spice powders, turmeric, red chili powder, salt and ginger garlic paste for about half an hour(you can prep in the meantime)
  2. Heat a pan on medium heat and dry roast the whole spices, dry red chillies first for about a minute and then add the coriander seeds, fennel seeds, peppercorns, cloves, cardamoms, cinnamon, cumin seeds and roast them until fragrant, be careful not to brown them. Keep the spice mix aside until it cools down.
  3. In the meantime, heat oil in a separate dutch oven or pressure cooker to cook the mutton.
  4. Add in the chopped onion and fry until brown, add the mutton pieces and fry them until they have a sear on them. Add salt and water(little only to cook mutton).Cook the mutton completely in the pressure cooker or the dutch oven. Mine takes about 20 minutes.
  5. Now take the cooled down spice mix and blend it along with lemon juice, ginger and garlic. Add water as needed until it forms a smooth paste.
  6. Heat a pan with oil or ghee(I always use a mix of oil and ghee)
  7. Add the spice paste to it and fry it till oil leaves sides.
  8. Add the yoghurt and mix on slow heat but continue stirring until the paste is bubbly to prevent it from curdling.
  9. Do not add the entire stock, just a little bit to keep the spice mixture moist, add the mutton pieces and fry well until the mixture covers the mutton and the moisture is evaporated.
  10. Cook for about 5-7 minutes and garnish with chopped cilantro

Chicken Biryani in a pressure cooker

30 Sep

Pressure cooker is probably the most important vessel to cook for Indians. Its easy, quick, and healthy as well. But whoever makes biryani in a pressure cooker, honestly, I do. I am always looking for quick meals and I love hosting Indian non-vegetarian meals. In my 30 years of life, I never have and probably never will find anything close to the Mutton Biryani that my dad cooks, but I had to find something that I can replicate yet be quick and easy. Indians have all the spices needed for the recipe at home, you can easily find the spices in Indian stores. It is not the healthiest dish but very very tasty and royal, if you want it to be! I am not sure if everyone knows how to eat  Biryani because you don’t have to eat the whole spices but making is a fun process, and probably you can never get it right the first time, honestly, even I mess up a lot of times. But  a word of caution, if it comes out perfect, the aroma will get your taste buds craving for just that one more serving! If you know your cooker well, and if the meat is tender enough, this recipe will make you a really yummy Biryani.

https://mefoodatarian.wordpress.com/2014/09/30/chicken-biryani-in-a-pressure-cooker/

Tip: To make it royal, just fry dry fruits like cashews, almonds in ghee and garnish the biryani with additional dry fruits like raisins and even pistachios if you like!

All you need:

  1. 2 1/2 cups rice, preferably long grain
  2. 1 lb chicken pieces preferably with bones
  3. 1/2 cup yogurt
  4. 2 green chillies, slit
  5. 2 large or 4 medium onions, finely sliced
  6. 1 tomato, sliced
  7. 2 tbsp ginger garlic paste
  8. Powdered spices : 1 tsp turmeric powder,1 tbsp coriander powder, 1/2 tbsp cumin powder, 1 tbsp chili powder, 1 tsp garam masala
  9. Whole spices : 1 bay leaf, 1 black cardamom, 1 anistar, 1 mace, 3 green cardomom, 4 cloves, 6-8 black peppercorns, 1 tsp cumin, 1 inch cinnamon
  10. 6 and 1/2 cups of water
  11. 1/2 cup oil
  12. 1/4 cup melted ghee(clarified butter)
  13. few saffron strands dissolved in 2 tbsp warm milk
  14. 2 tbsp chopped cilatro for garnish(optional)

Ready, Set, Go:

  1. Wash gently and soak rice for half an hour.
  2. Marinade chicken with powdered spices, yogurt, salt, green chilies and ginger garlic paste.
  3. Meanwhile heat entire oil and half ghee. Drop in the onions and fry onions till crispy. Reserve remaining oil.
  4. Bring about 6 cups of water to boil. Add whole spices and little salt. Add rice.
  5. Boil for about 3-4 minutes making sure rice is not fully cooked. Drain. Do not throw away the whole spices.
  6. In the pressure cooker, heat the remaining oil and layer some of the crispy onions in the bottom of cooker, make a layer with chicken, rice, onions every layer add little water feom the remaining half cup and little salt. Reserve little onions for garnishing.
  7. Pour warm milk with saffron on top, rest of the ghee, orange food color if you’d like.
  8. Cook on medium low heat with lid on 4 heat for 5 mins. Turn down the heat to lowest possible for the remaining time on 2. Turn off heat and let it sit for about 10 mins.
  9. Add remaining fried onions, cilantro.
  10. Serve with raita if possible.

Indian Masala Omelette

1 Apr

I had to make a quick post for reference. If I can rant about how much I love an Indian Masala Omelette, I can keep going at it for a long time, but as I said this is a quick post for reference. I can eat this for breakfast, lunch or dinner, I can even gulp it down at tea-time. Ooh, I am a tea-lover, not much of a coffee person, I prefer a cold coffee over a hot one which could be insulting to all the coffee addicts out there. Ha ha, too much talking everything other than the Indian Masala Omelette! This recipe will yield only one serving. Here goes.

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Tip: Sprinkling cheese will be heavenly, just when its hot, any type of cheese will make it a melty, yummy Indian Masala Cheese Omelette!

All you need:

  1. 2 Eggs
  2. 2 tbsp chopped onion, I roughly chop it to keep the crunch, you can chop it finely whatever suits your taste.
  3. 1 green chili, finely chopped (Indian chilies are pretty hot, one is enough for the right spicy hot taste)
  4. 1 tbsp finely chopped tomato(optional, I don’t add it for my husband, the one in the picture is clearly my husband’s serving)
  5. 2 tbsp cilantro, finely chopped
  6. 1 tbsp milk
  7. 1 tsp turmeric
  8. 1 tsp red chili powder (optional, if you think the green chili is enough spice for you skip this, I love it for the extra kick, tasty!)
  9. Salt as required
  10. Black pepper powder, a pinch
  11. 2 tbsp Oil/ Butter (I love it when the sides are oily, you can cut this down to half)

Ready, Set, Go:

  1. Whisk the eggs till a little frothy. Add all the ingredients except the oil and whisk a little again.
  2. On medium low flame heat a round pan preferably an 8″ or smaller so that the omelette fluffs up nicely in the pan.
  3. Pour oil and swirl it around the pan, when it starts to swirl easily, that’s the right amount of hot.
  4. Pour the egg mixture in the center and swirl it around the pan making sure the entire pan is covered.
  5. Cook until the edges look firm and the omelette is fluffy and bubbly.
  6. Flip it over and cook for 20-30 seconds or until it is firm yet moist.
  7. Serve hot with toasted slices of bread or buns.

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Potato wrapped Tilapia with Cilantro sauce

21 Mar

Probably I would have never come up with this recipe on my own, I had watched an episode of a guy who is a chef in a restaurant in Goa, India and I don’t remember what fish he used and what herb he used for the sauce but I was so inspired by it, I tried making my own version and it was pretty good! I wish I could remember the recipe or the chefs name so that I could also post a link to the original recipe. Well, I will keep searching. In the meanwhile, let’s try this one.

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Tip: You can use any sort of fish and any sort of herb and make it your own. The sauce has to be thicker than in the picture.

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All you need:

  1. 1 to 1 1/2 lb Tilapia or any other fish fillet (preferably a wider fillet)
  2. 2 Potatoes skin peeled off
  3. 1 Egg
  4. 1/2 cup All purpose Flour
  5. 1 tbsp Oil (per fillet)
  6. 1 tbsp Butter (per fillet)
  7. Salt(for seasoning)
  8. Black pepper powder (for seasoning)

For the sauce:

  1. 1 cup Cilantro or any herb of your choice for a thick green sauce.
  2. 1/2 Onion chopped
  3. 1 clove Garlic chopped
  4. 1 1/2 tbsp cup Cream
  5. 1/4 cup White wine (optional, substitute with vegetable stock)
  6. 1 tsp Oil
  7. 1 tsp Butter
  8. Salt (for seasoning)
  9. Black pepper powder (for seasoning)

Ready, Set, Go:

  1. Slice the fillet in two pieces if it is a wider fish than tilapia. I used a whole fillet of tilapia since it was a narrower fillet as one whole portion. Adjust for more servings accordingly. Season with salt and pepper.
  2. Preheat oven at 350º.
  3. If you have a slicer go ahead and slice thin roundels of the potato or with a peeler keep peeling potatoes for thin slices.
  4. Grab hold of 2 plates, place a beaten egg in one, pour some all-purpose flour in the other.
  5. Dip the fish in the all purpose flour, dip it in the beaten egg mixture.
  6. Wrap the fish in the potato slices making sure the fillet is covered entirely. Season with little salt and pepper.
  7. Heat oil in a pan, add butter. Fry the potato wrapped fish in the oil on medium high heat for about 2-3 minutes or until the potato changes color.
  8. Transfer onto a oven proof dish and bake for 10-12 minutes or until golden brown.
  9. In the meanwhile prepare the sauce. Slice the onion. Chop the garlic.
  10. Heat oil and butter in the same pan and toss in the onion and garlic. Season with salt and pepper.
  11. Add a splash of white wine and stir in cream.
  12. Remove from the heat, cool it down a bit.
  13. In a blender add the chopped cilantro and the cooled mixture, blend it to a smooth texture. Strain the sauce.
  14. Heat the strained sauce for a minute or two.
  15. Plate the sauce on a serving dish and place the fish in the centre.
  16. Serve hot.

Stuffed Egg & Cheese Paratha

2 Mar

I have been lazy in posting and lagging behind with my posts, thanks to my cake decorating class for the last month I have been busy baking and baking and baking! Phew! Well, I just wanted a break from all that baking and since I fell short on time with all the yoga, baking, reading, catching re-runs of FRIENDS and Pinterest, I could manage finding eggs and cheese in the refrigerator and nothing else. So I decided to share the stuffed egg and cheese paratha recipe. Enjoy! Wish me luck, just so  😉

Tip: You can make simple ‘Anda Bhurji’(recipe will follow soon) and stuff it in the paratha.

Image

All you need:

1)      4 large eggs whisked, reserve two separately in a large plate.

2)      2 cups whole wheat flour, additional for dusting.

3)      1 cup water

4)      100 grams shredded cheese divided in 4 equal parts (I used a mix of Monterey jack and cheddar)

5)      1 medium sized onion chopped

6)      2 green chilies finely chopped (adjust as required)

7)      2 tbsps Cilantro chopped

8)      2 tsps turmeric

9)      2 tsps red chili powder (you can skip this if the green chilies are hot)

10)   1 tsp ajwain seeds (carom seeds help in digestion)

11)   Oil for frying

12)   Salt as required

Ready, Set, Go:

1)      Prepare the dough : In a large bowl, mix the flour, 1 tsp turmeric, carom seeds, pinch of salt, few drops of oil and slowly add water, keep kneading into a pliable smooth dough, not too hard not too soft until it easily comes off the bowl. Wrap it up with a muslin cloth or plastic wrap and keep aside for about 20 mins.

2)      Prepare the eggs : Whisk eggs, add turmeric, chili powder,cilantro, green chilies, salt, onion and set aside.

3)      Divide the dough into 4 parts. On a rolling board, roll out the dough with a rolling pin or your hand until it has equal thickness on all sides,make sure it is not too thick or thin and about 6-8 inches wide. Dust flour as needed.

 Method 1:

4)      Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely.

5)      Pour a tbsp.or two of the whisked egg mixture with onions, etc on the paratha and spread it out evenly.

6)      Sprinkle the shredded cheese.  Flip it and cook until golden brown on both the sides.

7)      Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs might stick to the pan and burn.

8)      Serve hot with ketchup or any sweet chutney or Indian pickle.

 Method 2:

4) Heat a shallow pan. Pour oil and add the egg mixture. Cook like scrambled eggs whisking the mixture in the pan and breaking it down into small pieces. Cook entirely. Divide mixture in 4 equal parts.

5) On the rolled paratha, place one part of the cooked egg mixture and sprinkle cheese. Pick up the edges of the paratha and pinch them together in the center and twist the peak removing extra dough and press it down gently in the centre. Roll it out smoothly again making sure you are not rolling with too much pressure or the stuffing will come out and start sticking to the rolling pin. Dust as much flour as needed. Make sure you roll it out wide and not too thick.

6) Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely. Now pour some on the other side and spread it out evenly.

7)Cook until golden brown on both the sides. Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs will stick to the pan and burn.

8) Serve hot with ketchup or any sweet chutney or Indian pickle.

Fodni Anda Bhaaji (Tempered Masala Eggs)

10 Oct

Eggs and I go back a long time. I cannot stop humming a Hindi song as I write this post. We became friends very easily. My morning always started with 3 toasted slices of bread and fried egg. I have never parted with eggs. I read and hear rumors about egg and cholesterol, egg and fat, but I ignore them all! I know I love eggs and have been eating them for so many years. And a boiled egg does no harm at all! This is a recipe my dad used to make when it was almost grocery shopping time, when we would have run out of veggies, meat or fish. Its called Anda Bhaaji, bhaaji meaning vegetable in Marathi so it replaces everyday greens with eggs! and Anda means egg so Anda Bhaaji . It is so quick and easy to make and I could eat it just as or with roti or rice or dump it in a sandwich with lots of mayo!

Tip: I hard boil eggs for approximately 8 minutes and simmer them for 2 minutes. Water should be enough to see the egg tip bobbing out of the water. I add a pinch of salt so they don’t crack.I let them sit in the hot water before trying to peel them for 5 minutes more. Then run them under cold water and the shells peel off easily, this also gives you a nice bright yellow yolk without the dark edges.

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All you need:

  1. 4 eggs (hard boiled) chopped
  2. 1 medium sized onion finely chopped
  3. 1/2 tsp mustard seeds
  4. 1/4 tsp cumin seeds
  5. a pinch asafoetida or hing (found in Indian stores)
  6. 1 tsp turmeric powder
  7. a pinch of red chili powder (optional)
  8. 1 green chili chopped
  9. 1 tsp ginger-garlic paste or finely chopped garlic
  10. 1/2 tsp lemon juice
  11. salt to taste
  12. 1-2 tbsp oil
  13. cilantro for garnishing

Ready, Set, Go:

  1. Heat oil in a pan. Add the mustard seeds and let them splatter. Immediately add cumin seeds and asafoetida.
  2. Add the green chili and the onions and saute till they are soft and pink.
  3. Add ginger garlic paste and fry till the raw smell disappears or about a minute.
  4. Now add turmeric and the boiled eggs. Mix well and carefully so that the eggs are not mashed.
  5. Sprinkle red chili powder, salt and lemon juice. Mix. Turn the heat off.
  6. Garnish with cilantro! Enjoy!

Mahimahi with mango salsa and confetti rice

12 Sep

Well, some dishes are just inspired from the ones I will watch on T.V shows. I will soon share another fish preparation which is my all time favorite and looks like gourmet food. This is one of them. I am not sure why would I have confetti rice with a filling fillet of fish! Ooh, there is some alliteration. He he. So, you could skip the rice and use the recipe with something else like a raita or if you have a big appetite like mine you can always make it all together. This is definitely a summery dish with the fruit salsa!

Tip: You can add papaya to the mango salsa and tweak it with cilantro or mint.

https://mefoodatarian.wordpress.com/

All you need:

For the fish –

  1. Salt
  2. Black pepper
  3. 1 tbsp Cashewnuts roughly chopped (optional)
  4. 1 tsp Butter (optional)
  5. Oil for frying

For the salsa –

  1. 1 ripe Mango
  2. 1 Green/red chili
  3. 1 garlic clove
  4. 1 tbsp lime juice
  5. 1 stem of green onion
  6. Salt

For the rice –

  1. 1 cup rice
  2. 1/4 cup of frozen mixed vegetables or these vegetables : 1/4 cup green peas, 1/4 cubed red bell pepper, 2 tbsp corn, 2 sliced mushrooms
  3. 5-6 whole black peppercorns or 1 teaspoon black pepper powder
  4. Oil to fry
  5. Salt to taste

Ready, Set, Go:

For the Fish:

  1. Season the fish with salt and pepper.
  2. Heat a pan and melt butter, toss in the chopped cashewnuts, toast till light brown. Keep aside.
  3. Heat a tablespoon of oil and fry the fish till done or grill or bake as per your liking.

For the Mango salsa:

  1. Peel the mango skin and cut the mango vertically on both sides of the pit and finely chop the mango flesh until it almost looks like puree. Take the finely chopped mango in a bowl.
  2. Finely chop the chili and garlic and add to the mango.
  3. Sprinkle lime juice and salt.
  4. Garnish with chopped green onion stem. You don’t have to add the bulb in it.

For the Confetti rice:

  1. Wash and drain the rice. Keep aside
  2. Boil two cups of water. Add salt. Add the rice. Boil it till almost done.
  3. Drain the rice in a colander so that you get rid of the additional starch and you will have long, plain white rice. Let the water drain completely. This is how I cook my rice everyday! Cover and let the rice sit for a while. It will keep cooking and cooling the rice.
  4. Heat a saucepan and add oil to fry the vegetables.
  5. Toss in the peppercorns or black pepper powder. Check seasoning. Mix the rice with the veggies and you are done.

Now, combining all of this. Place the fish on the serving dish. Layer the cashewnuts over the fish and spread the salsa on top of it. Serve with the confetti rice. The confetti rice can be served with any other curry dish too.

 

 

 

Mayonnaise Dip with Yogurt (5 Varieties included)

2 Jun

This is one of my favorite dips. This goes so well with Biryani, fried fish, pakodas, fritters, chips, almost all snacks. Easy as 1, 2, 3 and you can create varieties by mixing and matching a few ingredients. So here goes.

Tip: The fresher the ingredients and cold while serving, better the taste! You can add salt to the dip just before serving or it might sweat and become watery by the time you serve it. I use Greek Yogurt, mine does not sweat.

image

All you need:

  1. 1 tbsp Mayonnaise
  2. 2 tbsp Yogurt
  3. Salt as required
  4. a pinch black pepper powder

Ready, Set, Go:

1) Mix everything together! Keep it in the refrigerator. Pull out just before serving.

2) Mix everything together, add chopped mint. You can also add sugar to this dip. Keep it in the refrigerator. Pull out just before serving.

3) Mix everything together, add sliced onion, sugar and chopped cilantro. Keep it in the refrigerator. Pull out just before serving.

4) Mix everything together, whisk in olive oil and red wine or white wine vinegar. Keep it in the refrigerator. Pull out just before serving. Toss in lettuce and other veggies for a salad and pour the mixture as dressing over the salad.

5) Mix everything together, Keep it in the refrigerator. Pull out just before serving. Add chopped boiled eggs and voila a side dish!

Chicken Mughlai

25 Apr

Royal food vs. regular daily boring routine food!!! Who’s in? I am for sure!

Many of the popular dishes in India come from the classic, traditional Mughlai food! Every time I visit Hyderabad, the aroma of saffron, whole spices, ghee(clarified butter), chicken, biryani, even  boiling milk transcends the soul in a different world. I wish I had learnt this recipe earlier. Oh, well, let’s head towards the recipe before my mouth starts watering! Just a quick note, this recipe needs to be marinated for a minimum of 5-6 hours, overnight marinated chicken will taste even better.

Tip: This recipe takes a little love and effort to make, please prepare everything beforehand and keep the ingredients ready. Even if it looks long, it’s all worth it! I only have this pic! I will try making it again for a better picture.

Chicken Mughlai

All you need:

For marinade:

  1. 1 lb Chicken preferably with bones (Washed, cut into medium sized pieces)
  2. 1/2 cup Yogurt
  3. A pinch of turmeric powder
  4. 1 tbsp ginger-garlic paste
  5. 1 tbsp coriander powder
  6. 1/2 tbsp cumin powder
  7. 1 tsp garam masala powder
  8. Salt as required
  9. 1 tbsp oil

Whole and powdered spices:

  1. 1 bayleaf
  2. 1-2 inch cinnamon whole
  3. 3-4 cloves
  4. 3-4 green cardamom pods
  5. 1 black cardamom pod
  6. 1 anistar
  7. 5-10 black peppercorns
  8. 1 tbsp coriander powder
  9. 1 tsp cumin powder
  10. 1/4 tsp ground mace
  11. 1/2 tsp cinnamon powder
  12. 1/4 tsp garam masala
  13. 1/4 tsp turmeric
  14. 1 tsp red chili powder

Other ingredients:

  1. 1 medium sized onion sliced (I prefer red)
  2. 1 tbsp ginger-garlic paste
  3. 1 green chili finely chopped(I use serrano pepper about half if its a small one)
  4. 2 chicken bouillons
  5.  1/2 cup skinless almonds (soaked)
  6. 1/4 cup unsalted cashews (soaked)
  7. 1/2 cup cream
  8. a pinch of saffron strands
  9. Salt as required
  10. Ghee or Oil as required
  11. Mixed dry fruits like pistachios, almonds, cashews, brown raisins for garnishing.( I only had pistachios! 😦  )

Ready, Set, Go:

  1. Marinate the chicken and keep it overnight preferably.
  2. Heat oil, add onions, fry them until they soften, do not fry till the onions turn brown, add ginger-garlic and fry till the raw smell disappears or for less than a minute, add the chili. Fry for a few more seconds. Turn off the heat, cool it and blend the mixture.
  3. Heat another pan for frying the chicken, fry chicken pieces until they look golden in color on both sides. Reserve the remaining oil in pan. Drain the extra oil off the pieces and keep the pieces aside in a bowl.
  4. In the same pan, in the remaining oil, add the whole spices (numbers 1-7) and fry till you start smelling the aroma, add the onion paste and fry for two minutes, add the powdered spices (numbers 8 – 14). Fry until it starts to stick together.
  5. Add the chicken bouillons and let it simmer for about 8-10 minutes.
  6. Add the chicken pieces. Stir and let the pieces cook in the mixture. Simmer for about 10 minutes.
  7. Blend the almonds and cashews together.
  8. Add the paste and saffron to the pan. The saffron will blend well if added with a tablespoon of warm milk.
  9. Cover and cook for another batch of 10 minutes until the pieces get cooked completely.
  10. Check for salt, remove the cover and let the sauce thicken for a few minutes, add cream and let it cook for a few more minutes until everything looks well blended. Garnish with the dry fruits, serve warm with rice, naan or roti.

Indo-Chinese Fried Rice

10 Mar

I don’t have time to cook, I have frozen veggies and soy sauce at hand. I make Fried rice. I am just bored of eating veggies but I can eat them with rice, my option: fried rice. I don’t want to be too stuffed but can do with some rice, my option? You guessed it right…fried rice. It’s just so easy and quick. As mentioned in one of the posts, this is the Indian version, I am sure the Chinese version will be much better and different. This is my experiment that works. Try it!

DSC08936

Tip: For a hint of non-vegetarian, you can boil chicken or fry a plain omelette and cut it into bite size pieces and add it to the fried rice.

All you need:

1) Frozen veggie mix pack 1/2

If not you must have a bunch of chopped spring onion-keep shallots separate, about 10-15 chopped french beans, 2 sliced carrots, cup of chopped cabbage, 1/2 bell pepper cut into julienne (refer to the pic) You can add any sorts of vegetables of your preference.

2) Ginger an inch cut into julienne

3) Garlic about 3-4 cloves chopped

4) Soy sauce – 2 tbsp

5) Oyster Sauce – 1 tbsp

6) Salt or ajinomoto – as required

7) Oil for frying

8) Egg or boiled chicken pieces- Optional

Ready, Set, Go:

1) Cut all the vegetables, spring onion is a must, with garlic and ginger.

2) Par boil rice in boiling water i.e cook the rice till its almost done not fully, almost.

3) Heat up a Wok or a deep stir fry pan, pour 2 tbsp of oil on high heat, because its like a rule to stir fry you must have the heat on high because it helps to cook quickly.

4) Add ginger and garlic, fry it for around 10 seconds.

5) Add the shallots part first and reserve the green part for later.

6) If you have boiled chicken pieces, you can add them at this stage before the veggies. Add and stir fry the vegetables, add the hard ones like carrots and beans first so that they get cooked properly. Stir Fry for about 2 minutes.

7) Splash in some soy sauce (you can add more later if you like), a dash of ajinomoto ( if you don’t have you can just add regular salt – ajinomoto is salty so once you add it you don’t need to add extra salt, you can adjust salt later if you want.

8) Add the cooked rice, stir everything together until the rice is fully cooked. Stir fry for about 2 minutes

9) Lastly add the chopped spring onion. Done.DSC08934

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InfoSec - Simplified

Storytime with John

Pull up and listen...I've got a funny one for ya...

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