Posts Tagged ‘broccoli’

Fried rice is popular dish in Asian cuisine especially in Chinese food. It is made with steamed white rice/brown rice, stir fried in wok with some meats, eggs and veggies of your choice. There are many varieties of fried rice, with its own specific list of ingredients.

Fried rice is also the most common food sold in Chinese takeout. You can make fried rice with left over rice and jazz up a quick, easy and satisfying meal anytime. Couple of days ago, I was thinking to make something with the left over Rotisserie chicken which was sitting in my fridge. And this is the first dish came to my mind. Also I had some veggies to add to the rice…so, this dish perfectly fits in my menu and hence I made this for our dinner that night.

This dish hardly takes up anytime to prepare, if you assemble, chop and cut everything in advance.  I didn’t have any left over cold rice, so I have used freshly cooked rice and the outcome was amazingly delicious. When I was done cooking, hubby came out from study room to enquire what I am cooking which is so fragrant and delicious smelling…and yes, he was on perfect timing for DINNER!

Chicken Fried Rice

Chicken Fried Rice

Ingredients

  • 1  1/4 cup basmati rice
  • 1  cup cooked chicken, cut into thin strips
  • 1/4 cup orange bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup frozen green peas, thawed
  • 1 medium-sized carrot, peeled and cut in small pieces
  • 1/4 cup cabbage, thinly sliced
  • 2 garlic cloves, crushed and chopped
  • 4 green(spring) onions, thinly sliced
  • 6-7 florets of broccoli, cut in small florets
  • 1 teaspoon roasted cumin powder
  • pinch of turmeric powder
  • 2 teaspoon olive oil
  • 3 eggs, scrambled
  • 1/4 cup fresh cilantro leaves, chopped
  • salt to taste

For Sauce:

  • 2 teaspoon garlic chili sauce/paste
  • 2  1/2 teaspoon dark soy sauce
  • 2 teaspoon stir fry sauce
  • 1/2 teaspoon sesame oil
  • 3-4 dashes of hot sauce
Chicken Fried Rice

Chicken Fried Rice

Directions:

  • To cook the rice, add water double the amount of rice, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes. Once done, uncovered the rice and let the rice cool down completely and then fluff it with a fork.
  • Mix everything under sauces and keep it aside.
  • Heat oil over high heat in large frying pan or wok and add the white part of green onions, garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add carrots, peas, broccoli, salt to taste and stir fry these veggies on high heat. Add very little of salt, just to season the veggies.
  • Add turmeric powder, mixed sauces, roasted cumin powder and stir well with the veggies. Throw in the bell pepper, cabbage and cook for 1 minutes or so.
  • Add the cooked rice, chicken meat. Stir well and cook over medium high heat for 3-4 minutes, stirring occasionally.
  • Add scrambled eggs, cilantro leaves, chopped green onions and mix well.
  • Remove from heat, garnish with some thinly sliced onions to serve!
Chicken Fried Rice

Chicken Fried Rice

Roasted Broccoli

Posted: March 21, 2011 by incidentalcooksuman in Roasted Veggie
Tags: , , , , , , , , ,

I started eating broccoli after coming to US. Broccoli is a good source of protein, Vitamin C, Vitamin A, vitamin K, folic acid and fiber. Because of its nutritional value broccoli is considered to be super veggie. It’s really hard not to like this veggie if you cook properly,overcooking them really spoils the taste.

I often make this by just blanching the veggie for couple of minutes and toss it with some noodles, pasta and serve. But this time I thought of roasting this veggie and toss it with sesame oil, soy sauce , and sesame seeds which i have adapted from here . A bowl of this healthy delicious veggie is a complete meal in itself.

Roasted Broccoli

Roasted Broccoli

Ingredients:

  • 1 pound broccoli, stem removed and crowns cut into same size florets.
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon white sesame seeds, toasted

Method:

  • Preheat oven to 425 degrees F.
  • Place broccoli in a large mixing bowl and toss it with soy sauce, garlic, sesame oil and olive oil.
  • Now layer the broccoli on a large sheet pan and roast 15 minutes. After 15 minutes, stir and continue roasting for another 5 minutes, or until broccoli is crisp-tender and tips of broccoli is slightly browned.
  • Once done, toss it with toasted sesame seeds and Serve hot.
Roasted Broccoli

Roasted Broccoli

Stuffed Paratha with Cauliflower and Broccoli

Everyone at my house is a big fan of stuffed paratha. Even I like to make this for breakfast so, I don’t have to make any curry or side dish for serving. The most usual stuffed paratha’s at my house are aloo paratha, cauliflower paratha, radish paratha. But this time I had used broccoli and cauliflower for the stuffing and I must say it turned out awesome. I love broccoli in any form and ofcourse it has alot of nutritional values. so, I just find ways to include this veggie in my meal.

Stuffed Paratha with Cauliflower and Broccoli

Stuffed Paratha with Cauliflower and Broccoli

Ingredients:

  • 3 cups whole wheat flour, kneaded
  • 1/2 of  small size cauliflower, grated
  • small broccoli, around 5-6 florets attached, grated
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon ajwain
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • Salt to taste
  • Oil for greasing paratha

Preparation:

  • Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
  • Take the cauliflower and grate it gently, after grating salt the grated cauliflower enough so that it releases all the moistures from it and leave it for 10 minutes, after 10 mintues take some of the grated cauliflower in your hand make a fist and press hard to release all the moisture and you should have almost dry grated cauliflower. Repeat this to complete the rest of the grated cauliflower.
  • Follow the same procedure for broccoli.
  • I always prepare till here the night before i have to make it and keep it in the fridge.
  • Now to the almost dried/less moistured grated cauliflower and broccoli, add chopped green chillies, ajwain, red chilli powder and garam masala, mix it well and you have stuffing ready for the paratha. You don’t need to salt the stuffing anymore.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
Stuffed Paratha with Cauliflower and Broccoli

Stuffed Paratha with Cauliflower and Broccoli

Recipe Yields: 2-3 servings

Pakoras/bhajiya/fritters

Pakora is usually served as snack or appetizers. Pakora can be made in different ways using different ingredients which will be dipped in a batter of gram flour/besan and then its deep-fried in oil.  Yes deep-fried, sometimes I feel that I am not consuming healthy food but its ok once in a while and it also changes the taste of your palate. The most common veggie used to make pakoras are potatoes and onions. But my mom would use different kind of vegetable to make this fritters like egg plants, spinach leaves, cauliflower florets, lauki/bottle gourd to name a few. So, here goes the recipe:

Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters

Ingredients:

  • 5-6 cauliflower florets
  • 1 small broccoli head, around 4-5 florets attached, grated
  • 2 green chillies, chopped
  • 2 small potatoes, cut in like french fries
  • 1 medium red onion, sliced
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon kalonji/black onion seeds
  • 1/2 teaspoon ajwain
  • 1 cup gram flour/besan
  • 1/4 teaspoon baking soda
  • 1 teaspoon semolina
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix together the gram flour, potatoes, onions, cauliflower florets, grated broccoli, chillies, ajwain, kalonji, turmeric powder, baking soda and salt to taste make thick batter by adding little water. Keep the batter aside for sometime so that the flavour blend together.
  • Heat oil in a deep skillet over high heat, scoop batter with a tablespoon and drop it in oil.
  • Fry the pakora until golden brown and crispy from both the sides. Turn them occasionally.
  • Fry them in batches. Usually you will take 4-5 batches to finish the batter.
  • Serve hot with chutney,ketchup and of course hot tea to accompany these.
Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters