Monday, March 23, 2015

Thai Fried Rice & Sichuan Shrimp

Fried Rice:
Fried Rice & Sichuan Shrimp 2
Ingredients(Serves: 5 - 6):
Jasmine Rice                 --   4 Cups cooked, cooled
Red Onions                     --   1 large, thinly sliced
Green Chillies                --   3 - 4, slit
Thai Red Curry Paste --   2 - 3 tbsp (I use Thai Kitchen brand)
Garlic                                --   3 - 4 cloves, crushed
Mixed Vegetables        --   1 cup, chopped
Eggs                                   --   2
Soy Sauce                        --   1 tsp
Thai Fish Sauce             --   1 tbsp
Black Pepper                  --   1 tsp
Green Onions                 --   1 cup, chopped
Oil                                       --   3 tbsp
Salt                                     --   if required, after adding the paste and sauces.
Preparation:
Cook the rice as per the instructions on the packet. Preferably, plan a day ahead and cook it a day before and refrigerate. If not, make sure you use cool rice.
Heat oil in a wok over medium heat and fry the onions and chillies until soft. Add the the red curry paste and fry until the oil separates from the mixture. Add the crushed garlic and the mixed vegetables and fry on medium high until the veggies are crisp and almost cooked.
Beat the eggs with a pinch of salt, ½ tsp black pepper and soy sauce.
Push the veggies to the side and pour the eggs to the center of the wok. Scramble the eggs until they are set. Optionally you can scramble the eggs in another pan and add.
Fried Rice & Sichuan Shrimp 6               Fried Rice & Sichuan Shrimp 7
Add rice and mix thoroughly until coated with the mixture and is well heated.
Sprinkle pepper and the sauces and mix / toss lightly if you are an expert. Remove from heat.
Fried Rice & Sichuan Shrimp 8
Add the chopped onions and give a quick mix. Save some for garnishing.
Serve hot.
Fried Rice & Sichuan Shrimp 4

Sichuan Shrimp:
Fried Rice & Sichuan Shrimp 3
Ingredients(Serves: 5 - 6):
Shrimp                              --   1 kg, shelled, deveined & cleaned
Tomato ketchup            --   3tbsp
Soy Sauce                         --   4 tsp
Black pepper                   --   1 tsp
White Sesame Seeds     --   2 tsp, slightly roasted and ground
Cayenne                             --   1 ½ tbsp
White vinegar                  --   2 tbsp
Green Serrano Chillies --   7
Red Serrano Chillies     --   7
Garlic                                  --   4 - 5 large cloves
Ginger                                 --   4 tbsp, finely chopped
Red onion                          --   3 cups,thinly sliced
Cornstarch                        --   2 tsp
Water                                   --   ¼ cup
Spring Onions                   --   5, thinly chopped
Salt                                        --   as required
Oil                                          --   ¼ cup
Preparation:
Marinate the shrimp with salt and pepper. Refrigerate for 15 - 20 mins.
Remove the seeds from the chillies and chop it. Slice the onions and chop the ginger and garlic.
Roast the sesame seeds until they start to change colour and grind to a fine powder.
In a bowl, mix the tomato ketchup, soy sauce, remaining black pepper, ground sesame seeds, cayenne and white vinegar.
In a wok, heat half the oil on high heat and fry the shrimp until they start to turn opaque. Remove from the pan and keep them aside.
Fried Rice & Sichuan Shrimp 5
Add the remaining oil into the same wok and let it heat up. Add the onions, chillies, ginger and garlic. Fry them until the onions turns soft.
Lower the heat to medium and then add the sauces and fried shrimp.Stir well to mix. In case you feel that the gravy is too thick to coat the shrimp completely, add ¼ cup of water before adding the shrimp.
Make a paste of corn flour and water. Add this and cook for 2  - 3 minutes.
Garnish with chopped spring onions.
Serve hot.
Fried Rice & Sichuan Shrimp 1
This dish is really hot. Adjust the number of chillies as you can tolerate.

Recipe Courtesy: partially from Food.com
                                    Rias Collection

Tuesday, March 10, 2015

Chicken Curry

Chicken Curry 5

Ingredients(Serves 5 - 6):

Chicken                      --   1 kg
Onion                          --   2 large, approximately 5 - 6 cups, chopped
Ginger                         --   1½ inch
Garlic                          --   8 - 10 cloves
Green chilies            --   4 - 6
Tomato                       --   2 medium-small
Turmeric powder   --   ½ tsp
Chilly powder          --   1 tbsp
Coriander powder --   1 tbsp
Garam masala powder --   2 tsp
Black Pepper powder --   1 tsp
Mustard seeds        --   ½ tsp
Dry red chilies        --   2, broken
Curry leaves            --   1 sprig
Salt                               --   To taste
Oil                                 --   3 - 4 tbsp, preferably coconut oil

Chicken Curry 4

Preparation:

Clean and cut the chicken into medium size pieces.

Roughly chop the onions, ginger, garlic and tomatoes. In a deep pan, add 1 tbsp of oil and add the onions, ginger, garlic and green chillies. Saute until the onions are transparent. Add the tomatoes and saute until they are slightly mushy. Let it cool and grind the mixture.

Heat remaining oil in a the same pan.  Add the ground mixture  and saute until it turns brown. Add the masala powders and saute until the raw smell goes off. Add few tbsps of water in case the mixture starts to stick to the bottom at any stage.

Add the chicken pieces and salt and mix well so that the chicken is well coated with the gravy. Let it cook on a medium low flame with the lid on. Stir in-between to make sure that it doesn't stick to the bottom.

   Chicken Curry 1                    Chicken Curry 2

Once the chicken is cooked, add ½ cup hot water. Mix well and let it boil. Adjust the gravy adding more hot water if required. Check the salt and adjust accordingly. Sprinkle the pepper powder.

Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and add the red chilies and curry leaves. Pour over the prepared curry.

Chicken Curry 3

Serve with rice, chapathi or any Indian breads.

Friday, March 6, 2015

Potato Mezhukkupuratti / Stir Fry

Potato Mezhukkupuratti 3

Ingredients(Serves 4 - 5):

Potatoes                    --   3 - 4 medium size, approx 300 gms
Turmeric Powder  --   ¼ tsp
Chilly Powder          --   3 tsp
Coriander Powder --   2 tsp
Garam Masala         --   ½ tsp
Onions                        --   1 large
Mustard seeds        --   ½ tsp
Curry leaves --   few leaves
Salt --   as required
Oil --   2 - 3 tbsp, I prefer coconut oil

Potato Mezhukkupuratti

Preparation:

Skin off, clean and cut the potatoes into cubes or rectangles as required.

Add the turmeric powder, chilly powder, coriander powder, garam masala and salt along with 1/4 cup water to the potatoes. Mix well and cook in a wide pan on a low - medium flame. The water will be completely absorbed and the potatoes should be cooked well but not be mushy. Test one or two pieces for doneness. Add few tbsps of water(more water will turn it mushy) if the potatoes are not cooked.

Potato Mezhukkupuratti 1

Remove the potatoes from the pan and keep aside or you can use another wide pan to fry onions.

In the wide pan, add oil and mustard seeds. Let it splutter. Add the curry leaves and onions and saute until the onions are brown.

Add the cooked potatoes and mix well until the potatoes are covered with the onions; taking care not to break the potatoes.

Fry for 3 - 4 minutes on a low flame, to make the potatoes crispier.

Potato Mezhukkupuratti 2

Serve hot with rice and curry.

Monday, March 2, 2015

Ulli Vada / Onion Fritters

Ulli Vada 2

Ingredients(Serves 4 - 5):

Besan flour / Kadala podi --   1½ cup
Rice flour                                 --   ½ cup
Green chillies                         --   4 - 5
Red chilly Powder                --   2 - 3 tsp, adjust according to taste / tolerance
Onions                                       --   2 large
Melted ghee                            --   2 tbsp
Baking soda                             --   ¼ tsp
Curry leaves                           --   few sprigs
Salt                                              --   as required
Oil                                                --   for deep frying

Ulli Vada 4

Preparation:

Combine the flours with salt, baking soda,red chilly powder, finely chopped green chillies, curry leaves and onions.

Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture.

Add few tablespoons of water and mix well that it forms a hard batter. Make sure not to add more water. The mixture will be hard and sticky and slightly hard to separate from your fingers.

Ulli Vada 1

Heat enough oil in a deep frying pan. Drop a small piece into the oil and you should hear it sizzling as soon as you drop. Thats the test for the oil temperature.

Drop the batter into the oil to form small fritters. Hand works best, it will be hard to separate the batter with a spoon. Fry on medium flame until it turns golden brown. Flip to get the other side cooked. You can see that the sizzling almost stops when it is cooked on all sides and the fritters will be light brown in colour.

Remove it from the pan onto a plate lined with tissues to absorb the additional oil.

Ulli Vada 3

Serve hot with tea. Or you can store in air tight containers to use later.

Recipe Courtesy: Sailus Food

Thursday, February 26, 2015

Semiya Upma

Semiya Upma 3

Ingredients(Serves 3 - 4):

Vermicelli / Semiya --   1 cup, roasted - I used Bambino brand
Shallots                         --   2
Ginger                            --   1 tbsp, finely chopped
Green chillies              --   1-2
Mixed Vegetables     --   ½ cup (I used frozen carrot,beans, corn & peas)
Mustard Seeds            --   1 tsp
Urad dal                        --   1 tsp
Hing/Asafoetida        --   a pinch
Red Chillies                  --   2
Curry leaves                --   3 - 4 leaves
Oil                                    --   1 - 2 tbsp
Salt                                  --   as required

Semiya Upma 2


Preparation:

Thinly slice the shallots, slit the green chillies, chop the ginger and the vegetables.

I used roasted vermicelli, if using the non-roasted vermicelli, then add 1 tbsp of oil or ghee to the pan and roast the vermicelli on medium heat until it turns golden brown in colour.

In the same pan, add oil and once it is hot, add the mustard seeds and let it splutter. Add hing, urad dal , red chillies and curry leaves and saute until the dal turns light brown.

Now add the shallots, green chillies and ginger and saute until the onions are translucent. Add the chopped vegetables and fry it on a medium flame until half cooked.

Add 2 cups of water (double the amount of vermicelli.Add salt and do a taste check. Let the water come to a bubble boil. Add the roasted semiya and mix well. Close with the lid and let it cook on a medium low flame. Stir occasionally to check the doneness and make sure it doesn't stick to the bottom.

Semiya Upma 1

Serve hot.

Sunday, February 22, 2015

Asparagus Thoran

Asparagus thoran 2

Ingredients(Serves 4 - 5):

Asparagus                  --    250 gms
Turmeric powder    --   ½ tsp
Green chillies            --    4
Shallots                        --    2 small ones
Shredded coconut   --   ¼ cup
Eggs                               --   1 optional
Black Pepper              --   ½ tsp
Mustard seeds           --    ½ tsp
Red chillies                 --    2
Curry Leaves             --   few
Oil                                   --   2 tbsp
Salt                                 --   to taste

Preparation:

Clean and chop the asparagus into small pieces. I usually don’t use the harder part at the end. Mix the turmeric powder, slit green chillies, chopped shallots,salt and shredded coconut into chopped asparagus.

Heat the oil in a pan. Add the mustard seeds and let it splutter. Add the red chillies broken into small pieces and the curry leaves. Then add the asparagus mixture and sauté for a min.  Close the pan and let it cook for another 5 -6 min on a low flame. Check in between to make sure that it doesn’t burn to the bottom.

When the asparagus is almost done, break the eggs into the pan and mix well. Sprinkle a pinch of salt. Let the egg cook. Do a taste check and add more salt if required. sprinkle the pepper and give a good mix.

Asparagus thoran 2

Serve hot with rice and curries.

Tuesday, February 17, 2015

White Bean Chicken Chili

White Bean Chicken Chilli 1

Ingredients (Serves 4):

Chicken Breasts                --   2 lbs, cut into small pieces
Cumin Powder                  --   1½ tsp
Chilly Powder                   --   1½ tsp
Black Pepper Powder    --   1 tsp
Salt                                        --   as required
Canola Oil                           --   ¼ cup
Butter                                   --   3 tbsp
Yellow Onions                  --   ¾ cup , diced
Garlic                                   --   3 - 4 cloves, minced
Green Poblano Chillies --   2 large 
Jalapenos                           --   2 large. optional depending upon the tolerance
All-Purpose Flour           --  ½ cup
Chicken Stock                    --   1 qt
Chili Garlic Paste              --   1½ tsp
Chipotle Tabasco®          --   1½ tsp
Oregano                                --   ¾ tsp
Brown Sugar                       --   ¾ tsp
Canned White Beans        --   2 cups
Sour Cream                         --   3 tbsp
White Rice                           --   2 cups, cooked
Pico de Gallo                       --   ¼ cup
Green Onions                      --   ¼ cup


Preparation:

Clean and cut the chicken into small pieces. Marinate it with cumin powder, chilly powder, black pepper powder and salt. Keep it aside for 20 mins.

Wash the poblano chillies and the jalapenos and cut into half. Remove the seeds. In a cookie sheet lined with foil, place the chillies and bake for 10 - 15 mins @ 200 F until they are roasted and the skin peels of. Remove from the oven, remove the skin and cut them into small pieces.

Heat canola oil in a large sauce or soup pot. Add the marinated chicken into the pot. Cook / fry until the chicken is ¾ done.
Remove the chicken from the pot and keep aside.

White Bean Chicken Chilli 3              White Bean Chicken Chilli 4

Add the butter to the pot along with the left over oil. Add the onions and saute until they are translucent.

Add the minced garlic and the chopped chillies into the pot. Saute for 1 - 2 minutes. Add the flour into the pot. Mix well.

White Bean Chicken Chilli 5                White Bean Chicken Chilli 6

Keep stirring and add the chicken stock. Stir until there are no lumps left. Add salt as required.

Add the chili garlic paste, Tabasco®, oregano and brown sugar into the pot.

Let it boil and then add the chicken back to the pot. Simmer for 5 – 7 minutes then gently stir in the sour cream and white beans.

Serve with white rice and garnish with pico de gallo and green onions.

White Bean Chicken Chilli 2

Recipe Courtesy: Cheese Cake Factory