Any Indian curry deserves a rice combination and if it is with Basmati rice, it would be a perfect pair. With vegetables in it, even better! The flavors going on in this pulao with the whole spices make it a really tasty dish. Easy to make, literally takes 5 minutes to make, the rest is just cooking time. If you have a rice cooker, turn it on and forget about it. It will be ready when you are!
Basmati Rice- 1.5 cups
Vegetable Oil – 2 tbsp
Cumin seeds – 1 tsp
Cardamom – 3
Cinnamon Sticks – 1 inch pc
Mixed Vegetables (frozen or fresh) – 1 cup
Frozen green peas – 1/2 cup
Water – 2.5 to 3 cups depending on the instructions on the rice packet.
Salt – to taste
Heat Oil in a pan and add the cumin, cardamom, cloves and cinnamon. Fry for a minute.
Add the vegetables to it and saute for a minute.
Add the washed rice to the pan and mix well for a few seconds.
Transfer the rice mixture into a rice cooker, add water, the frozen green peas and salt.Mix well. (Taste the water to know if there is enough salt).
Turn on the rice cooker. The pulao should be ready within 20 minutes.
You can also cook the rice in a pan using the same method. If so, add water, peas and salt in the same pan and cook on medium-low heat. Keep an eye on the rice and give it a stir half way through. Turn off the heat when all the water has been absorbed and fluff with a fork.
Do you like Chinese food? I definitely do especially if its homemade. If you have the ingredients at hand, Chinese food is very easy to make at home. Just like, we need to have some basic spices at home to make Indian food, there are some basic sauces that you need to have at home to make Chinese food. The good to have basic sauces are soy sauce, rice wine vinegar, shao hsing cooking wine, hoisin sauce, oyster sauce, sweet chilli sauce, sichuan pepper and sesame oil. These ingredients are sometimes used in other Asian cooking as well. These sauces are readily available in chinese supermarkets like T n T supermarket.
Try making this Kung Pao Chicken at home. You won’t regret it!
For the Marinade
Soy Sauce – 1 tbsp
Chinese rice wine – 1 tbsp
Cornstarch – 1/2 tbsp
Chicken – 1/2 kg
For the Sauce
Chinese Black Vinegar – 1 tbsp
Soy Sauce – 1 tsp
Hoisin Sauce – 1 tsp
Sesame Oil – 1 tsp
Sugar – 1/2 tbsp
Cornstarch – 1 tsp
Sichuan pepper(ground) – 1/2 tsp
Peanut Oil or Vegetable Oil – 2 tbsp
Dried Red Chillies – 10
Green Onions – 1 bunch (slice the white and green parts separately)
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Dry Roasted Peanuts – 1/4 cup
Mix the soy sauce, rice wine vinegar and cornstarch together and then marinate the chicken with it. Keep it aside.
Prepare the sauce by mixing the chinese black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and ground sichuan pepper together in a bowl. Make sure that the sugar and cornstarch has dissolved. PS: You can substitute a good quality balsamic vinegar if you do not get the chinese black vinegar.
Take a wok or skillet and heat the peanut or vegetable oil on medium high heat. Add the dried red chillies and stir fry till it just begins to turn black in color.
Add the marinated chicken to it and stir fry. Close and cook for about 5 minutes.The chicken cooks in the water that it releases. (I like my chicken well cooked and that is why I choose this method but you can optionally stir fry it with the lid open for 2 – 3 minutes which is the original stir fry method.)
Now add the sliced white part of the green onions, ginger and garlic paste. Stir fry for few seconds.
Add the sauce and the roasted peanuts and cook for 2 -3 minutes. Transfer to a serving bowl.
Garnish with the sliced green onions(the green part).Enjoy!
These tasty treats are sure to impress your guests at the first bite. Its perfect for a party, get together or an after school snack for kids. They are two bite sized which makes it perfect for an appetizer or a quick snack.
Do not get alarmed by the number of steps. I am just trying to be as thorough as I can.
Phyllo pastry sheets – 6 sheets
Melted butter – 1/4 cup
Ground chicken or boneless chicken – 1/2 kg
Oil – 3 to 4 tbsp
Onion – 2 (finely chopped)
Ginger – 1 inch pc (finely chopped)
Garlic – 5 cloves (finely chopped)
Tomato – 2 (finely chopped)
Carrot – 1(diced)
Celery – 4 sticks (diced)
Baby bok choy – 1 (finely chopped)
Green bell pepper – 1 (diced)
Cumin Seeds – 1 tsp
Red Chilly Pw – 1 tsp
Turmeric pw – 1/2 tsp
Coriander pw – 1 1/2 tsp
Chat Masala – 2 tsp
Cumin Pw – 1 tsp
Eggs – 3 (optional)
Cilantro/ Coriander leaves – to garnish
Lime – 1/2
Note: You can add vegetables of your choice instead of bok choy and celery.
Heat oil in a pan and fry cumin seeds.
Saute onion, ginger and garlic till golden in color.
Add carrot and celery for 5 minutes till soft.
Add tomato and all the spices and mix for couple minutes.
Now add the rest of the vegetables and saute well for two minutes. Transfer the contents into a bowl.
In the same pan, add 2 tbsp of oil and add the ground chicken to it. (if you have boneless chicken, grind it coarsely in a mixer). Scramble the chicken well in oil.
Once the chicken has changed color from pink to white, add the vegetable mixture to it.
Cook on medium high heat till all the moisture has been absorbed well. Add cilantro and juice of half a lime. Mix well and set aside.
Add the eggs to it and scramble well till dry. (This is optional).The filling is ready.
Make the phyllo cups
Prepare a mini muffin pan by lightly greasing it and preheat the oven to 400 degrees Fahrenheit.
Place one sheet of phyllo on your work surface. Using a pastry brush, spread some melted butter onto it.
Place the second sheet on top. Repeat the same for 3 sheets.
Cut the sheets into 4 strips lengthwise and 6 strips breadth-wise making 24 squares.
Place each square into the muffin pan.
Bake for 5 minutes or till golden in color.
Cool the phyllo cups and store in an airtight container for up to 3 days.
When you are ready to serve, just heat the filling and scoop up a bit into the prepared phyllo cups.
Alternate Pie Method
Preheat the oven to 375 degrees Fahrenheit.
Take a round pan and line it with the 6 phyllo sheets.
Add the filling into it.
Cover with the hanging edges of the sheets.
Brush the top with some melted butter.
Bake it in the oven till golden in color.
Cut and Serve immediately.
Note: Do not attempt this method, if planning to serve at a later time as the crust will get soggy very fast since the filling is very moist.
These bread sticks are so yummy with its roasted garlic flavor. . Its a must try!! Nothing like homemade cheese sticks.
For the dough
All purpose flour – 2.5 cups
Whole wheat bread flour – ¾ to 1 cup
Instant Yeast – 2 ¼ tsp
Warm water – 1 1/3 cup
Olive Oil – 2 tbsp
Sugar – 2 tsp
Salt – 1 tsp
Garlic – 1 pod
Cheese (Cheddar or mixed) – 1 cup
Butter – ¼ cup
Parmesan Cheese – ¼ cup (optional)
The garlic butter
Preheat the oven to 350 degrees F. place the garlic pod in an aluminium foil. Sprinkle with 2 tbsp olive oil.
Fold the aluminium foil so that the garlic pod can roast inside. Bake for 40 minutes to an hour. Your room will fill up with the lovely aromas of the roasted garlic.
It would be very easy to get the peel off the garlic at this stage as the garlic literally falls of the pod at this stage. Chop or mash up the garlic.
Melt the butter and mix it with the mashed roasted garlic. The garlic butter is ready.
The Bread Sticks
Sprinkle the yeast in the warm water along with the sugar. Mix it once with a spoon. Let it sit for 5 minutes. This is called ‘proofing’. The water should be warm to touch, not hot (ideally 110 degrees F). If the water is hot, it kills the yeast and if it is not warm enough, it will not activate the yeast. The sugar feeds the yeast.
After 5 minutes, if the yeast was activated well, it should look like this (foamy with bubbles)
Take the all purpose flour, whole wheat bread flour and salt in a bowl.
Add olive oil to it. Mix using a dough hook of your mixer. You can also mix it using your hands.
Add the yeast mixture and mix on slow speed till combined.
Then knead for 10 minutes on medium low speed.
The dough should be non sticky and soft. Sprinkle olive oil in the same bowl and coat the dough with it.Cover with plastic wrap and let it rest for 2 hours. I usually keep the bowl inside the oven with only the light on since the weather is cold here.
After couple of hours, it should have risen to double its size.
Now take out the dough to the work surface and punch down the dough. Divide it into 2 and spread it out into 2 rectangles with your hands.
Cut into 7 strips each. Spread the garlic butter and half of the Parmesan cheese on the strips.
Line a baking sheet with parchment paper. Preheat the oven to 350 Degrees F.
Now hold each strips on its ends and twist it in the opposite direction. Place it on a baking sheet in this manner. Continue the same with every strip. You should be able to get all the strips on my baking sheet.
Bake for 12 minutes. Take the baking sheet out of the oven.
Now spread the cheese and rest of the Parmesan cheese on top and bake it again for 12 – 14 minutes till its golden brown in color.
This is one of my favorite recipes. It can be a bit time consuming compared to the other curry recipes but its well worth the effort.
Note: This dish is medium spicy. Please reduce or add more red chilly powder/cayenne pepper powder according to taste. You can also optionally de-seed the dry red chilies to reduce the heat of the dish.
Chicken – ½ kg
Onion – 1(sliced)
Tomato – 1(chopped)
Turmeric pw – ½ tsp
Cayenne pepper pw – ½ tsp
Coriander pw – 1 ½ tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Fenugreek seeds – ½ tsp
Oil – 2 tbsp
Salt – to taste
Cilantro – few
To fry and grind
Dried red chillies – 5
Coriander seeds – 2 tsp
Ginger – 1 inch pc
Garlic – 7 cloves
Cinnamon – 2 inch pc
Cardamom – 3
Cloves – 5
Whole black pepper – 1 tsp
Medium unsweetened coconut – 4 tsp
Curry leaves – few
Marinate chicken with turmeric and salt. Keep for five minutes.
Fry the ingredients (To fry and grind ) in 1 tbsp of oil.
Grind well adding a bit of water to a smooth paste.
Heat oil in a pan and add mustard seeds, cumin and fenugreek seeds and fry for a few seconds.
Add the chopped onions and saute till brown in color.
Add tomato and saute till soft. Add coriander pw, turmeric pw and cayenne pepper pw. Saute for 2 minutes till the raw smell of the spices have gone.
Then add the ground masala pasteand mix well for 3 minutes.
Add the marinated chicken and 1 cup of water. Close the lid and cook till the chicken is tender.
Garnish with curry leaves and cilantro. Enjoy with rice or rotis.