…when I am too lazy to fix an elaborate meal and want some comfort food is Fried Rice. Voila! Within minutes it is ready and I am very thrilled that there are no leftovers. This means there is no clutter in the fridge & it is time to replenish with fresh stock. So here is a super quick vegetable fried rice recipe which you will love. 😀 Ingredients : 4 cups cooked White Rice (preferably kept in the fridge overnight) 4 fresh Shallots (chopped) 1…
…. Then with a slotted spoon lift the fried whole masala & place on the rice. Keep the rice covered so that it retains the flavor of the whole masala. In the same pan fry the finely sliced onions till they are light golden & crisp. Remove the fried onions with the slotted spoon & keep aside to cool. In the same pan, now add star anise, the remaining ginger garlic pastes, tomatoes, turmeric pwd., red chilli pwd., coriander pwd., garam ma…
…the rice till it becomes very tender. It is slow cooked as it is parboiled rice and thick grained. The cooked rice grains do not disintegrate and become mushy in the gruel but retains a slightly firm texture. You can easily and clearly see the separation of the cooked rice grains and the lightly cloudy water (gruel). The gruel does not contain too much starch as the rice grains are unpolished. The cooked rice along with the water is called Pez / K…
…e for a few minutes for the flavours to meld. Serve hot with steamed rice, bread or sannas. Tip : * Chicken Xacuti tastes better if eaten the next day. * Do not over cook the chicken. * Make sure you toast the coconut to a golden brown. * Well toasted spices give out a fragrant aroma. * You can exclude potatoes if you wish but I prefer with potatoes. * Use only Kashmiri Chillies. * Try & use fre…
…ss sandwiches will delight your guests too .. Enjoy! J Ingredients for the Chicken Paté : 2 Chicken Breasts (tender & boneless) 3 tbsps. Mayonnaise ½ tsp. Traditional English Mustard Paste (optional) 1 tbsp. fresh Cream 2 tbsps. fresh Cucumber (grated) 1 stick fresh Celery with leaves Salt & Pepper to taste Method : Wash the chicken breasts well. In a sufficiently large pot place the chicken breasts in sufficient water, a little salt �…
…ies. I think you can be a little liberal and not feel guilty to eat a deep fried one once in a while, if it is fried at home where we take care to use fresh good quality oil and maintain the temperature of the oil so that you do not end up with cutlets which are soggy and dripping with oil. I made these awesome Chicken Mince Cutlets in the shape of hearts for Valentine’s Day but did not post them then but it is never too late to share with you. So…
…firm. Do not over boil. Strain the chicken stock & separate the boiled chicken pieces. The chicken stock should measure up to 4 glasses of stock. Reserve the stock & the chicken to be used later in the curry. Heat oil in deep vessel till hot. Add bay leaves, star anise & black cardamom. Then add in the onions & fry till golden brown. Add tomatoes & turmeric pwd. & sauté well. Next add the ginger-garlic-coriander paste &…
…e filling + garnishing) Preparation of the Filling : Wash & drain the chicken breasts. Cut the chicken breasts into thin strips or cut them into small cubes. Marinate the pieces of chicken with ginger – garlic paste, turmeric pwd & some salt for about 25 mins. Heat a wok with oil on med. heat. Put the marinated chicken in the wok & stir fry. Now add green chilli, garam masala pwd., chaat masala pwd., cumin pwd., coriander pwd., pepp…
…shed soup according to your preference and personal taste. The vegetables, chicken, chicken stock and eggs make it highly nutritious and delicious. The Manchow soup served in restaurants and on street carts are usually very spicy but can be adjusted if made at home. For those who are not comfortable with spicy, there is always the Sweet Corn Chicken Soup or Sweet Corn Vegetable Soup. Manchow Soup has great texture and color. As always, corn flour…
…liced) Salt & Pepper to taste 2 tbsps. Olive Oil Procedure : Place the chicken breast into a Ziploc bag or between two sheets of plastic wrap/cling film. Beat the chicken breast with a meat mallet until it flattens and is as thin as possible but it should not tear apart. (about 1/8 inch (3 mm) thickness). Repeat with the other breast after you complete stuffing the first one. Stir fry lightly minced garlic with olive oil in a pan. Then add the…