Egg Fried Rice -with choice of veggies and protien

                                            

 Ingredients:

4-5 cups cooked rice, made from about 1 cup of raw rice (cooked and cooled so the grains are separate, preferably left over rice) 

3 Eggs

6 Shrimp, 1 chicken tenderloin (this can be replaced with any choice of meats or skip all together)

1/2 tsp ginger garlic paste (optional)

1 tsp of garlic based seasoning that you have

1/2 tsp chili powder (optional)

6 tsp of soy sauce

1 tsp vinegar or juice of 1/4 lemon

1.5 cup finely chopped cabbage

1 cup finely chopped carrot

1 cup french cut beans 

1/4 red onion chopped in long pieces

1 Jalapeno cut into long strips

2 - 3 tsp chopped garlic

2 tbsp oil

2 tbsp chili sauce

1/2 tsp pepper powder

salt to taste (Soy sauce is salty, so use accordingly)

Directions:

Marinate shrimp and chicken in garlic seasoning, 2 tsp soy sauce, vinegar, ginger garlic paste, chili powder and salt, set it aside for 30 mins. (You can modify how you want to marinate)

Air fry shrimp, chicken, red onions and jalapenos at 400 degrees for 5 mins (or saute in wok on high heat in a tsp of oil for 5 mins) and set aside.

Heat 1 tbsp oil in a wide pan or large wok add chopped garlic, once garlic is fragrant add cabbage, carrots, french cut beans and suate until half cooked. 

Move the veggies to the side and make space in the center, add 1 tbsp of oil and add 3 eggs along with salt and pepper and stir till the eggs are semi cooked.

 Mix all the veggies together with eggs, also add the fried shrimp, chicken, onions, jalapenos to the wok. Add rice and mix it all well. Add soy sauce, chili sauce and salt. Adjust the last three ingredients to taste. 

Enjoy fried rice loaded with veggies and protein of choice. 

Chicken Korma (Chicken in yogurt sauce)

                                        

Serves 3-4

Marination 1-2 hours

prep & cook time 1 hour

 Ingredients:

Marinate

1 whole chicken cut in small or 6 chicken thighs skin removed and cut vertically into 2 pieces

1 tbsp Ginger Garlic Paste

1 tsp chili powder

1 tsp coriander powder

1/2 tsp cumin powder

1 tbsp lime juice

2 tbsp oil

1 1/2 cup yogurt

salt to taste

Ingredients

1/3 cup oil

1/2 tsp cumin

6-8 cloves

1 inch cinnamon stick

4 cardamom

8 -10 pepper corns

1/4 tsp turmeric

1 medium onion chopped fine

2-3 large tomatoes chopped

1 Jalapeno cut in large circles

salt to taste

Garnish

Chopped cilantro and mint(optional)

Directions

Marinate all ingredients under Marinate for 1 to 2 hours in refrigerator.

Heat oil, add cumin followed by all the whole spices, stir few seconds, make sure not to burn, add onion and cook till transparent.

Add tomatoes, turmeric and salt, cook until tomatoes are mushy. 

Add the marinated chicken and cook on medium to high heat, stirring every few minutes.

After about 5 - 10 minutes you should see enough liquid coming out from marinated chicken (if not add half cup water), at this time set the heat to medium/low and let it cook for 20 minutes. 

Add Jalapenos and continue to cook for another 10 minutes. 

You should see that the oil is separated and chicken is well cooked. Add cilantro mint, remove from heat and let it sit covered for few minutes.

1/2 cup of water will not be needed most of the time. At the end if you think gravy is too watery cook it on high for few minutes, making sure not to burn. 

Enjoy with flavored rice, white/brown rice, naan or roti!!!!

Chicken Fry (1)

Today’s recipe is one of many chicken fry variations. Ginger and curry leaves add a distinct flavor to this dish.

For Precooking

2 lbs Chicken (with bone or boneless)

1 – 2 tsp of red chili powder (adjust to taste)

½ tsp turmeric

1 tbsp coriander powder

1 tsp cumin powder

1 tbsp oil

Salt to taste

For Saute

1 large onion

2 inches on ginger

8 flakes of garlic

3 springs of curry leaves

6 green chilies slit in halves

4 tbsp oil

Salt to taste

1 ½ tsp of garam masala

Handful of chopped coriander leaves

For Seasoning

½ tsp mustard seeds

½ tsp cumin seeds

1 red chili broken

Mix chicken with chili powder, turmeric, coriander powder, cumin powder, salt, oil and set it on heat. If there is no moisture at all, add very little water (less then ¼ cup). Cook on medium to high heat. Do not slow cook, it makes the chicken hard. Cook until 80% of the moisture is evaporated. Remove from heat and set it aside.

Blend onions, ginger, garlic and curry leaves into a coarse paste. Just pulse it couple times in blender, it should be chunky.

Heat oil in a wide pan, add seasoning, when it starts to splutter add green chilies followed by the chunky onion paste. Add turmeric and salt and sauté until the onions loose the raw smell.

Add chicken and sauté for about 10 minutes on medium heat until it gets a nice golden brown hue.

Add garam masala of your choice, store bought ones like kitchen king or chicken masala are a good option.

Add coriander leaves mix will and remove from heat.

Enjoy it as a side dish to your Indian meal. 

Spicy Chicken Curry

Chicken is highly versatile. I can think of a dozen recipes just off of my head. Today I would like to share the recipe that I often resort to when I yearn for a meal that is close to heart. This is a typical chicken curry made often by mom, grand mother and even my great grand mother.

Chicken is simmered in freshly ground spices along with onion and ginger garlic paste to tantalize your taste buds. Chili powder in the recipe sends the spice level to a higher notch.


Ingredients:
1 whole chicken cut into small pieces (about 2.5 to 3 lbs)
1 large onion coarsely blend
2 tbsp of ginger garlic paste
2 – 3 tsp red chili powder (adjust to taste)
½ tsp turmeric
4 – 6 tbsp oil
Salt to taste

For Garam Masala grind the following into powder
8 – 10 cloves
2” cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
2 tbsp coriander seeds

For seasoning:
1 tsp mustard
1 tsp cumin
½ tsp fenugreek
1 red chili
Curry leaves


Heat oil in a heavy bottomed pan, add seasoning, when mustard starts to splutter add coarsely blend onions and ginger garlic paste. Sauté till the onion looses its raw smell.

Add garam masala, red chili powder, turmeric and salt. Sauté for couple minutes.

Add chicken and sauté on medium heat until the moisture from the chicken comes out.

Simmer covered on low heat for 20 to 25 minutes. Stir occasionally making sure there is enough moisture.

When the oil separates, remove from heat.

A fabulous chicken curry robust with flavor is ready to go with rice or roti.

Tips: This dish is hot, adjust the red chili powder and number of cloves to attain your desired spice level.

Chicken Karahi

Tender pieces of chicken smothered with tangy tomato sauce and garnished with fresh ginger and cilantro melts away in your mouth while tantalizing your taste buds. Jalapenos add a wondrous aroma of peppers and a hint of spice.


Ingredients:
2lbs Chicken preferably with bone, cut into medium size pieces
1 tsp coriander powder
½ tsp pepper
1 tsp chili powder
½ tsp turmeric
Salt to taste
3 tsp lemon juice

4 tbsp oil
1 inch ginger and 1 tsp cumin seeds mashed
2 jalapenos or any other large green chilies cut into large rounds or large strips and deseeded
2 tbsp ginger garlic paste
5 large tomatoes

1 tbsp of ginger chopped into thin long strips
1 tbsp of cilantro finely chopped

Marinate chicken with coriander powder, pepper, chili powder, turmeric, salt and lemon juice for half hour.

Heat oil in a large kadai, add mashed ginger and cumin seeds, sauté for a few seconds.

Add jalapenos sauté for a minute on high flame, do not over cook, jalapenos should not loose shape or color. Remove them into a plate.

Add ginger garlic paste and sauté for a minute.

Add marinated chicken and sauté until the chicken is cooked in its own juices and there is no more moisture left.

Add chopped tomatoes and sauté on relatively high flame until the tomatoes are tender and have coated the chicken well. Make sure to stir gently and not let it burn.

Add fried jalapenos and sauté for another minute.

Turn off the stove and garnish with ginger and cilantro.

Delectable with naan or roti. Can also be a side dish for mildly spiced pulaos and biryanis.

Sweet and Sour Chicken

For chicken:
1 lb boneless white chicken cut into bite size pieces
2 tsp ginger, garlic and chilli paste
2 tbsp soy sauce
3 tbsp corn flour
1 egg
Salt and pepper
Oil for deep frying

For the sauce:
2 cloves of garlic finely chopped
2 spring onion chopped just the green parts
2 tbsp tomato sauce
2 tbsp soy sauce
2 tbsp white vinegar
2 tsp sugar
2 tsp chilli sauce
2 tsp corn flour
1 tsp oil
Salt and pepper

Marinate chicken with all the ingredients under chicken except corn flour and egg for 2 -3 hours in refrigerator.

Add corn flour and egg to the marinated chicken and mix well. Chicken should be well coated with the batter, add a little water if necessary.

Deep fry chicken, do not over cook. I recommend double frying.

For the Sauce add oil to the sauce pan fry garlic just a little, add all the ingredients except spring onions and corn flour. Add a cup of water and bring it to a boil.

Add corn flour dissolved in water. This makes the sauce thick. Adjust the sauces to taste.

Add the fried chicken pieces and chopped spring onions.

Serve it piping hot with fried rice. :)

Chicken Fried Rice

2 Cups Basmati Rice
3 Eggs
¼ lb Boneless Chiken
½ Cup finely chopped Carrot
½ Cup finely chopped Green Beans
½ Cup finely chopped Spring Onions
3 tsp Ginger, Garlic and Green Chilli Paste
½ tsp Pepper
2 Tbsp Oil
2 Tbsp Butter
Salt to taste
Soy Sauce to Taste

Cook Rice and spread it on a plate to cool so that the grains are separate.

Marinate chicken with a little of ginger, garlic, chilli paste, salt, pepper and soy sauce.

In a kadai add a tsp of oil and on medium flame fry the marinated chicken, stirring continuously for about 5 minutes, remove and set aside.

Add couple tsp of oil and ginger, garlic, chilli paste, salt, pepper and mix them together, to that add eggs and stir continuously until they are set, do not let them over cook, remove and set aside.

Now add the rest of the oil and the rest of ginger, garlic, chilli paste, salt, pepper and all the veggies and stir on high flame, they should be just cooked but still be crisp, now add the chicken and egg and stir for couple more minutes.

To this add rice and butter and stir till the rice is heated through, add salt and soy sauce to taste.

Yummy Chicken Fried Rice is ready!

It goes well with Sweet and Sour chicken which is going to be my next post.