Tuesday, May 18, 2010

Chicken/Vegetable Fried Rice

1. Soy Sauce
2. Red Chili Sauce
3. Green Chili Sauce
4. Steamed Rice
5. Green Chillies
6. Ginger-Garlic Paste
7. Onion chopped
8. Carrot
9. Green Beans
10. Celery
11. Spring Onion
12. Chicken
13. Egg

1. Cook rice with 3 tbp soyasauce, salt and 1 tsp oil (Soyasauce also contains saltness, so adjust salt accordingly. When the water is tasted if its salty enough, then the rice will also be the same when cooked).

2. Heat oil ina wok/pan. Add ginger-garlic paste and green chillies.

3. Add onion, saute till translucent. Add celery,saute for 5 mnts.

4. Add the chicken to a side of the pan keeping the other ingredients onto another side. Sprinkle some salt and pepper on to the chicken.Keep this along with other ingredients.

5. Pour little oil and add the egg beaten with salt. Scramble properly and sprinkle some pepper powder on the cooked egg.

6. Add the vegetables; Carrot and Green peas. Saute for 5 mnts.

7. Add the sauces; soyasauce and chilly sauce. Now the mix is ready to mix up with the rice.

8. Add the cooked rice and toss well. Sprinkle salt little by little by one hand,mixing rice with the other hand.

9. Sprinkle spring onion on top and give a mix.

10. (Optional) In 2 tsps of oil add the crushed chillies/chilli powder and keep aside for 15-20 mnts. Add this on the rice and serve hot. The best combination for this are chinese dishes or Thai dishes.

The egg and chicken part can be avoided by veggies and chicken can be avoided for those who need egg fried rice.

Courtesy: webindia123.com

Kothu Chicken

1.Chicken 5-6 pieces
2.Oil 4 tbsp
3.Mustard Seeds 1/2 tsp
4.Aniseeds(Perinjeerakam) 1 1/2 tsp
5.onion 2 chopped
6.Ginger-Garlic paste 1 1/2 tsp
7.Green Chillies 2 chopped
8.Chilly Powder 1 1/2 tbsp
9.Coriander Powder 1 tbsp
10.Garam Masala 2 tbsp
11.Pepper Powder 1 tbsp
12.Salt,to taste
13.Vinegar 2 tsp
14.Curry Leaves, a few

1. Clean and cut chicken into very very fine pieces. (Donot grind in a mixie or minse chicken to get the fine pieces).

2. Heat Oil in a pan,splutter mustard seeds.

3. Add aniseeds (perinjeerakam).

4. Once it is brown,add the sliced onion.chopped green chillies and ginger-garlic paste. Saute well.

5. Once the onion turns translucent, add chicken and salt.

6. Once the chicken starts becoming white, add chilly powder,coriander powder,vinegar,half of the pepper powder and the home-made garam masala. Add some of the curry leaves and fry nicley.

7. Add 1 glass full water and mix well. When it starts boiling,keep the lid on and cook the chicken well by making the flame to low. (Keep in mind that the chicken will get cooked earlier than the usual cooking since its finely chopped).

8.Once cooked, reduce the excess water if left over by keeping in medium flame and the pan open. Add the rest of the curry leaves and sprinkle some pepper powder on top and mix once and switch of the flame. Serve hot.

Sunday, May 16, 2010

Spicy Egg Masala

Preparation time: 30 mnts

3 Onion sliced length-wise
1/2 a tomato chopped
2 green chillies finely chopped
2 tsp ginger-garlic paste
3 Eggs
1 1/2 tbsp Chilly powder
1/2 tsp Turmeric powder
11/2 tbsp Coriander powder
2 tbsp Meat masala (Eastern brand masala is the best for this)
1/2 tsp mustard seeds
1 strand of curry leaves
2 strands Coriander leaves
3 tbsp Coconut Oil
1/2 a cup Coconunt Milk (Optional)
Salt,to taste

1. Heat oil in a pan and splutter mustard seeds.

2. Add the sliced onion,a few curry leaves,chopped green chillies. Saute till transparent.

3. Add ginger-garlic paste and the chopped tomatoes. Saute till tomatoes gets cooked.

4. Add the turmeric powder,chilly powder,coriander powder and meat masala and salt fry till the raw tastes of the masala goes off or till it becomes dark brown(3-4 mnts).

5. Add 1 glass of water or mix the coconut milk with 1/2 glass of water and pour into the pan and mix well. Add the remaining curry leaves. Let it boil,then simmer for 1 minute. Switch off the stove when it attains a thick constitency and brown in colour.

5. In a vessel pour enough water to keep the egg dipped inside water and boil for 10-12 mnts. Once done, keep the boiled egg under running water and peel off its cover.

6. Cut the egg vertically at the middle into two equal halves.

7. Put these eggs into the gravy in the pan with yellow portion facing down. Give it a very gentle mix. Garnish it with the coriander leaves. Serve hot.

Stir Fried Noodles (An easy noodle recipe with maggi noodles)

Preparation time: 4 minutes
Can be made non-veggie, veggie or just with eggs as per your need.

1 set of noodle from the maggi noodles pack or any kind of noodle bought from store
10 pieces of diced chicken, cooked with salt and pepper powder
1 egg,beaten
1/2 a carrot, cut into long thin pieces
1/4 of red/green/yellow bell pepper(capsicum), cut into long thin pieces
1 spring onion, finely chopped(optional)
Few thinly chopped celery(optional)
2-3 white mushrooms,thinly sliced

1 tbsp vinegar
2 tbsp of soy sauce
1 tbsp of canola/vegetable oil
1 1/2 tbsp of red/green chili sauce
1 tbsp of ginger-garlic paste
salt, to taste

1.Combine together vinegar,soy sauce,oil,chilli sauce,ginger-garlic paste and a pinch of salt. Mix well and set aside for at least 30 minutes to allow the flavors to mingle.

2.Boil enough water(2 glasses) with 1 tsp of soy sauce, little oil and 1/2 tsp of salt. Transfer the noodles into the water only when its boiling and cook the noodle until it becomes very soft . When done, drain the noodles through a sieve and keep it under running water for a minute. Make sure that the whole noodle is washed properly and the stickiness on its surface is gone. Keep it aside for sometime till the washed water drains out completely.

3. Heat a pan,pour 1 tsp oil and toss the chicken for 1-2 mnts till its crust starts becoming crispy; or you can use the cooked chicken as it is according to your taste.Keep this onto a side in the pan.
(Keep the flame to medium since the chicken is already cooked and we just need to make a chicken crust a little crispy, make sure u do not over cook the chicken and do not make it too crispy)

4. Pour the beaten egg into the same pan and scramble them properly.

5. Add the vegetables, (carrot, capsicum,spring onion,celery and mushrooms washed and cut into thin slices) into it along with 1/4 of the mixture that we had kept aside and toss it along with the egg and chicke in the pan for few seconds until the mushroom starts its color fading. (This will take maximum of 20-30 seconds since we are cooking on a high falme after adding the vegtables)

6. Make the flame low,and add the noodles mix them properly with the vegetables,chicken and egg using a spoon in one hand a fork in the other. Pour in the left over mixture and mix thoroughly for 30 seconds.

7. Serve right from the pan garnished with the finely chopped spring onions on top.
Noodles made of maida is not good for health. This can be turned good by buying a whole-wheat or atta noodle/spaghetti from store.Noodles are not the one to be eaten cold or re-heated later. Start cooking just before the time to eat, since it hardly takes 4 mnts.
This can also be served with some scrambled eggs.