Chicken Shezwan Rice

Hello Friends,

So I am back with another simple recipe. This time I am making a dish with left over boiled rice. So let’s add those Indian spicy sauces and stir up some Shezwan fried rice. I know its not the right season to have some spicy stuff. But you can always cool down with some smoothies and coolers. It’s a small hint to whats coming next on the blog. 

So this rice I made is an Indian fusion of popular chinese fried rice recipe which is flavored with schezwan sauce.  We see a lot of dish on street carts as it’s a popular street food with office goers and college students. It is also a good option to order during main course in many fine dine restaurants

Ingredients

1. ·         2 cups Basmati rice 
2. ·         250 gms chicken
3. ·         2 tbsp oil
4. ·         1 tbsp garlic finely chopped
5. ·         I bundle of spring onions
6. ·         ½ cup carrot thinly sliced
7. ·         Salt to taste
8. ·         2 tbsp schezwan sauce
9. ·         1 tbsp soy sauce 

Method 

1.      Here it is very important to prep before the actual making of the dish. So you can finely chop up the vegetables and keep them ready.
2.      Boil the chicken with salt, shred and keep aside.
3.      In a large wok/kadai, heat oil and saute garlic on high flame. Add the chopped onion bulbs till they get sweaty.
4.      Now add the finely chopped carrot and cabbage and stir this for a minute.
5.      Chicken can be added at this stage. Keep some chicken aside for garnish
6.      In the wok, add schezwan sauce, soy sauce, and salt.
7.      Add the cooked rice and mix with a heavy hand so the rice gets coated with the masala.
8.      Gently mix in the greens of the spring onions.
9.      Garnish with some boiled chicken and greens.

   Make a simple soup to serve along
    Enjoy it piping hot at family meal time. Makes a great quick morning dabba too.

White Chicken Korma

Everyone is looking for simple recipes to save on cooking time. Isnt it? Who likes to toil and work in the kitchen for hours, sweating over the stove. I guess nobody.

This chicken korma recipe is quick and easy - a thick gravy recipe that is light in spices with a perfect south Indian touch. The thick rich white chicken curry has an exotic Indian flavour with cashews, cream and curds. Check out the ingredients below. 

Ingredients

• 500 gms boneless chicken
•  2 springs of curry leaves
• 1 tsp mustard seeds
• 100 gms scrapped fresh coconut
• 2 green chillies
• 1 large onion 
• 1 tbsp ginger garlic paste 
• 1 tsp dhania powder
• 1 tsp jeera
• 1/2  cup curd
• 2 tbsp fresh cream
•  Handful of cashews 

Method

1. Dry grind the onion, coconut, cashew nuts and green chillies in a mixer.
   
2.  Next heat  oil in kadai, add the mustard seeds and curry leaves till it splutters. 
3. Now add the ground masala and roast well.
   
4. Add chicken and ginger garlic paste,  fry on high heat for 3-4 minutes.
5. Make a mixture of the curd and cream.
   
6. Add this to the cooked chicken and cook till the gravy thickens. 
7. Now serve this dish with roti, salad and see your family relish with pride. 

Quick Aloo Capsicum

Hi friends,
So after that chicken recipe yesterday let's get back to an easy vegetarian dish.Today I was feeling too lazy to go to the market.

Doorbell
Enters Sujata
She - Bhabhi, aap bazaar nahi gaaye ?
Me - Nahi, kal jaoongi.
She - Phir aaj kya pakana hai?
Me - Aloo aur capsicum hai, uski  sabzi  banate hai.

After all cooking up a good dish is not about many ingredients, we can make a lip smacking dish if cooked the right way.  Check the easy recipe below.

Ingredients

250 grams capsicum
2-3 potatoes
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp dhania - jeera powder
1/2 tsp turmeric powder
1 tbsp white or black vinegar
A pinch of sugar
2 tsp cooking oil
Chopped coriander leaves
Salt to taste

Method

1. Wash and chop the capsicum and potatoes in half inch cubes.
2. Take a wok and put 2 tbsp oil in it. In hot oil add the jeera and let it give out an aroma.
3. Quickly saute the potato cubes in the wok. Don't allow the potatoes to stick to the bottom.

4. Add the chopped capsicum, dry spices and salt.
5. Cover the vessel and cook for 5-7 minutes. Open to check if done.
6. Now add the vinegar and sugar and stir in. Shut the gas and let it cool with lid on.
7. Once slightly cool add the chopped coriander as garnish.
8. Serve hot with roti. It can be enjoyed with plain dal - chawal and some mango pickle.

Cooking Suggestion

If the taste of vinegar is not liked, then substitute it for lime.
Also see that the capsicum is not over cooked. Make potato cubes smaller than the capsicum so they cook faster.