schewan chicken Fried rice

Chinese fried rice is one of my all time favourite dish. I love the way its made in fast food shops. Even though i like the Chinese version made here, I still prefer our Indian version. This is one such recipe which is done again and again in my kitchen...






Ingredients:


1/2 kg Boneless chicken
1 egg
1 cup cooked rice
1 cup carrots, cabbage cut to juliennes
1 onion
1 capsicum cut to juliennes
8 garlic flakes finely chopped
1" ginger finely chopped
1 bunch spring onions
2 tsp redchilli paste
1 tsp tomato sauce
1 tsp soy sauce
1 tsp pepper
1/2 tsp vinegar or lemon juice
2 tbsp oil
salt to taste


Preparation:


Red chilli paste: soak about 10-15 dried red chillies for 15 mts. Grind to a fine paste.


Heat oil in a pan. Add chopped garlic and ginger pieces. saute for few mts. Add chicken pieces and fry for 5 mts in medium-high heat, Add capsicum, carrot, cabbage and cook for few more mts. Once the veggies are half cooked,move them to the corner of the pan. Break the egg and scramble it. once it is cooked mix it with remaining veggies. Add the remaining ingredients except rice and saute for 5 mts or till the raw smell vanishes. Finally add the cooked rice and mix thoroughly. Adjusts salt. Saute in high heat for 5 mts. Remove from heat. Serve hot with any chinese side dish!!!!

Chinese Dumplings and Potstickers

Dumpling is my favourite Chinese snack, it is served in bamboo steamer with soy sauce ...what an appetising choice...I wanted to try it for a long time.. Finally decided to try with shrimp and won ton wrappers. U can find dumpling skin in grocery shop which is slightly thinner than the won ton wrappers. U can use either of them, its Ur choice...I found this wonderful recipe with pork from Use real butter. I kept that recipe as inspiration and altered it to my taste...



Ingredients:

1/2 lb shrimp chopped to small pieces
1/4 cabbage finely chopped
1/2 cup mushrooms finely chopped
1/4 ginger root minced
3 stacks green onion minced
2tbsp soy sauce
2 tbsp corn starch
2 tbsp sesame oil
1 tsp salt

Dipping sauce

2 parts soy sauce
1 part red wine
few drops sesame oil
chili garlic paste
minced ginger

Preparation:

If u like to make the dumpling skin from scratch, check out the wonderful presentation from Use real butter.



Combine all the ingredients in the dipping sauce, adjust according to taste.

Mix all the ingredients in the filling thoroughly. Adjust salt.

Take a round won ton wrapper, place a tsp of filling in the center and fold the dough into half moon, pleating edges along one sides. check out detailed pictures from Use real butter.

Three ways:

To Boil: Bring a large pot of water to boil and add the dumplings. cook until they float. Don't over crowd the pot.

Pot stickers: Arrange the dumplings in 2-3 tbsp oil in a non-stick pan. Keep the heat on high and fry for few mts until the bottom gets golden color. Add 1/2 cup of water, cover and cook till water evaporates. Reduce heat, let the dumpling cook for few more mts. Remove and serve hot!!!



I did Freeze couple of them food later use and it still tasted good...Just takes additional cooking time. U can prepare well ahead time and freeze it, surprise Ur guest with dumpling..

Vazhaipoo vadai/ banana flower vadai

Vazhaipoo alias banana flower, not sure of actual name... I am a great fan of vazhaipoo. I love vazhaipoo kootu and vadai. In India, my mom used to make kootu which tastes heavenly. Vazhai poo vadai will be very crispy and tasty, if u have seen the movie Kandukondean Kandukondean u will know what i am taking about B-)

Once, I found vazhaipoo in Indian grocery shop. I was lucky, coz there was only one left. I grabbed it immediately. It needs some hard work before u get to eat the tasty vadas.. I think its worth it...




Ingredients:

1 banana flower
1 small onion
2 cups channa dal
2 cloves
1 tsp fennel seeds
green chillies / red chillies
coriander leaves
salt to taste
oil to deep fry

Preparation:

Soak channa dal for 6 hrs. Peel the outer skin from the banana flower. Remove the small white flowers inside and also remove the long stem inside each flower along with the outer feather. Cut them into small pieces and immediately place them in the turmeric water. Make sure u wear apron or some dark clothes coz vazahipoo will stain ur clothes badly!!!

Add green chillies, cloves, fennel seeds, coriander, salt and channa dal in a mixer jar. grind to a coarse paste. Transfer the contents in a bowl. Add onions and squeezed cut banana flower. Mix well. Make small vadai shapes and deep fry in oil. When vadai becomes golden brown, remove from heat .... serve hot!!!!

Cabbage Kofta

Cabbage Kofta was a new recipe to me, I never used cabbage for making koftas. I found the reciped from Married to Desi. I immediately fell in love with the recipe. It was simple and easy to try and tasted really good...




Ingredients:

Koftas (This is for 30 Koftas, I just used half the qty)
1 small head cabbage,
1 carrot shredded or finely minced,
3/4 cup besan flour,
1 tsp garam masala,
2 tbsp red chilly powder,
Salt,
oil to deep fry

Gravy
1 pound tomatoes, (I used 3 large Roma tomatoes)
2 tbsp coriander seeds,
2 tbsp cumin seeds,
½ tsp poppy seeds,
1/2 tsp Fennel seeds,
1 /2 tsp anardhana powder, ( I guess this was pomegranate powder, I didnt use it)
2 tbsp minced/grated ginger,
2 medium green chillies,
3 dried red chillies,
a large handful of cilantro,
1 medium onion,
1/2 tsp turmeric,
1 clove garlic minced (optional)

Preparation:

I did small changes for my taste, still following the original recipe from Married to Desi...


1. Grind all the ingredients for the gravy together into a fine paste, adding about 2 cups of water. 2. Sauté the gravy with 2 tbsp. butter ( I didnt have butter, just used oil) letting it thicken. Bring this to a boil, seasoning with salt.
3. Mince the cabbage (best done with a food processor). Add salt and leave it for a few minutes.
4. Squeeze as much of the water out of the cabbage as possible.
5. Add the besan to the cabbage, along with the rest of the kofta ingredients, and knead it together.
6. Form this mixture into small balls, and fry them in hot oil until brown.
7. Add the balls to the gravy, and let it soak for about half an hour.

Serve hot with rice!!!!!

Adai

Adai is another form of dosa filled with nutrients. It has such a wonderful flavour that everyone will love it.. This is one of my favourites since childhood. Adai is a combo of rice and lentils and needs no fermentation.. a sigh of relief...U can make adai immediately after grinding.

Ingredients:

1 cup Idli rice
1/4 cup urad dal
1/4 cup toor dal
1/4 cup channa dal
A handful whole moong (optional)
a small piece of ginger
Red chillies
1-2 tsp cumin seeds
1/4 grated coconut
hing/Asafoetida
salt to taste
curry leaves

Preparation:

Soak Rice, dals and red chillies over nite. Drain about 3/4 th of the water before grinding. Grind with curry leaves, ginger and red chillies to a coarse paste. U can add dals at different stages to make more crunchier adai.Adjust salt. Add grated coconut to the batter.

Use a dosa pan, pour a ladle full of batter and spread it evenly. Add oil to the corners, wait till the crisp up. Turn sides to make sure its fully cooked. Serve hot with Avial...