Posts Tagged ‘fried’

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

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I am introduced to many cuisines after coming to US, one of which is mediterranean cuisine. Middle Eastern cuisine is known for its versatility, interesting ingredients and flavorful spices which is so much like Indian cuisine.The spices, the veggies, the flavors reminds me that I am having something Indian. Also, mediterranean cuisine is considered to be one of the healthiest cuisine.

Falafel is a fritters made from coarsely ground chick peas and this is usually served in pita bread as sandwich with some veggies and sauce. Falafel can also be served as a snack. Falafel pita sandwich is also considered to be street food of middle eastern countries and is a national dish of Israel.You can make falafel by baking if you counting on calories but I think it tastes great when its fried…:-)

Falafel and Pita Sandwich

Falafel and Pita Sandwich

Ingredients:

  • 1 cup dried chickpeas, soaked overnight
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon baking powder
  • 1 small onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red pepper flakes
  • 1 red bell pepper, coarsely chopped
  • 1 green chilli, devined and chopped
  • 1 cup fresh cilantro leaves, chopped
  • 1 teaspoon lemon juice
  • 1/2 dried bread crumbs
  • salt to taste
  • Vegetable oil, for frying
  • 4 pita bread
  • Shredded lettuce,
  • sliced tomatoes, sliced seedless cucumbers ,thinly sliced red onion

For yogurt sauce

  • 1 cup yogurt
  • 1 teaspoon cumin seeds, toasted and ground
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • salt to taste
  • fresh coriander leaves, chopped

In a small bowl combine yogurt, coriander leaves, salt, pepper, cumin powder and red chilli powder. Chill for at least 30 minutes.

Method:

  • Soak the chick peas overnight and the next morning drain the same and rinse throughly.
  • Cook the chickpeas with 1/2 teaspoon of turmeric powder in pressure cooker for about 6-7 minutes or until its slightly tender. Cool and drain the same.
  • Put the cooked chickpeas in a food processor and pulse to coarsely grind, stopping to scrape the sides . Also, there shouldn’t be any whole chickpeas remaining.
  • Transfer the chickpeas in a large mixing bowl, add baking powder, chopped onion, crushed garlic cloves, grounded cumin powder, coriander powder, red pepper flakes, chopped red bell pepper, green chillies, coriander leaves, lemon juice and salt to taste. Mix everything together. Add bread crumbs to the mixture so it holds together and can be shaped in desired forms. You can add more or less bread crumbs as needed.
  • Heat oil for deep-frying in heavy bottom skillet.
  • Roll the falafel mixture into small size balls, use an ice cream scoop to get them exactly in same sizes.
  • Carefully drop a few at a time into the hot oil, making sure they don’t stick to the bottom. Fry until the chickpeas fritters are a dark brown on all sides, turning as needed. Drain on a platter lined with paper towels.
  • Warm pita bread on both the sides, cut the same into halves to make pockets and put 3 fried falafel into each. Drizzle with the yogurt sauce and layer with lettuce, tomatoes, onions and cucumbers. Serve immediately.
Falafel and Pita Sandwich

Falafel and Pita Sandwich

Bhindi/Okra Fry

Posted: March 30, 2011 by incidentalcooksuman in Indian Food
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Woke up early morning to see the match and I will not say I am crazy about cricket but whenever there’s match between this two countries, I don’t know how and from where I get the craziness and interest to watch every bit of it. Go India go…God bless India!

I hope India wins this match and of course the final too. This will most probably be Sachin Tendulkar’s last world cup and it would be great to have world cup champ on his cap. He is such a legendary cricketer and great Indian. I wonder whats is happening in India today, whenever there’s match like this whole India is glued to the TV screens. There is silence on streets and shouting in homes.

Here is the World Cup theme song for Team India…enjoy…Jai Hind…

Now coming back to today’s post…

Bhindi or Okra is a vegetable dish served with hot roti’s or paratha’s. I love okra like no other veggie. Whenever mom used to ask me what vegetable would you like to eat and my prompt reply used to be Bhindi..even though I would had that for my last meal. My friends used to say no need to ask her what she is going to have for lunch. So, by now you must have guessed how obsessed I am with this veggie. As soon as I make this simple yet deliciously good sabzi, I don’t feel like wasting a moment to dig in. May be because of that I haven’t posted a single recipe with this veggie yet. It will not be fair to okra if I do not post a single dish with this.

I like this veggie with very less masala, sometimes I just fry them with salt and red chilli powder and eat. Initially when I started cooking I always end up destroying the veggie during cooking process. Still it used to taste better to me compared to other dishes…:)
Also, this is one veggie which I never get bored eating.

Bhindi/Okra fry

Bhindi/Okra fry

Ingredients:

  • 1lb fresh okra
  • 3 medium white onions, sliced
  • 1 teaspoon cumin seeds
  • 2 tablespoon olive oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • salt to taste

Method:

  • Wash, cut head and tail end off of each okra. Chop okra into small round pieces.
  • Heat oil in deep skillet, add cumin seeds and let it gets brown.
  • Add onions and fry until it turns light brown or translucent.
  • Add turmeric powder, coriander powder, red chilli powder and salt to taste. Mix well and cook for 2-3 minutes more.
  • Now add okra and mix well with onion masala mixture. Cook for 7-8 minutes or until the veggie is tender and cooked.
  • Serve hot with roti or parathas.
Bhindi/Okra fry

Bhindi/Okra fry

Nutrela Patties

Posted: March 23, 2011 by incidentalcooksuman in Breakfast, Indian Food, Snack
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I always keep a packet of nutrela chunks in my pantry because you can make so much out of it. When I am not in mood of elaborate cooking this always comes to my rescue. Throw in some veggies, potatoes and rice and add some soya chunks to have a wholesome meal.

Recently I have asked my hubby to get some soya chunks from Indian grocery store on the way to home. And  instead of getting soya chunks, he got a packet of soya granules. Those of you who uses this product will know that there is no difference in packet and both looks the same. And this granules are sitting in my pantry since then. So, in order to use this I decided to make some patties and it really turned out wonderful.

I am glad that he mistakenly got something good for me to try my hands on. Or else I would never have thought of getting these granules and making patties out of them. Even my son enjoyed eating couple of bites of the patties though it was bit spicy for him.

Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Ingredients:

  • 1 cup soya granules
  • 1 large potatoes
  • 1/3 cup frozen green peas, thawed
  • 1/4 cup frozen sweet corn, thawed
  • 1 small carrot, cut in small cubes
  • 1 green chilli, devined and chopped
  • 1 small red onion, chopped
  • 1 cup fresh methi leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon worchesterire sauce
  • 1/2 cup bread crumbs
  • salt to taste
  • Oil for frying

Method:

  • Wash and pressure cook potato. Once cooled, peel and mash the cooked potatoes.
  • Keep soya granules in hot water for 5-10 minutes. Drain the granules and keep it aside.
  • In a hot boiling water, add carrots, peas and corn and boil for 5-7 minutes. You want veggies to be tender not overcooked, once done, drain the same and keep it aside.
  • In a large mixing bowl, add the mashed potatoes, veggies and rest of all the above mentioned ingredients.
  • Take a handful of mixture, form it into a smooth ball by lightly pressing in between your palms. Repeat the same to complete the rest of the mixture.
  • Make an assembly of three plates, one with bread crumb mixture, beaten eggs and soya patties.
  • Dip soya patties in beaten eggs and then in bread crumb mixture and slightly press to flatten it. Repeat the same to complete the rest of the patties.
  • Heat oil in a flat pan over medium high heat, fry the patties in hot oil on both the sides until golden brown and crispy. Do not turn to other side until one side is completely done. Drain excess oil on paper towel.
  • Repeat the same for the rest of soya patties.
  • Serve hot with ketchup and enjoy.
Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Zucchini Fry

Posted: September 7, 2010 by incidentalcooksuman in Italian Snack/Deep fried
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Recipe Yields: 2 Servings 

Zucchini Fry  

I had this snack as an appetizer in Olive Garden and since then I wanted to make this at home.  But some or the other way its was  not happening or should I say the deep-fried makes me delaying the execution. Finally I have decided to make this yesterday and it turn out great. Perfect snack with a cup of hot tea what more you can ask for.  

Zucchini Fry

Zucchini Fry

Ingredients:  

  • 1 medium-sized Zucchini, cut in 1/2 inch thick slices
  • 1 cup bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon freshly grounded black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chilli flakes
  • 2 extra-large eggs, slightly beaten
  • Oil for deep-frying

Preparation:  

  • Marinate the zucchini slices with salt and black pepper. Keep it aside.
  • Meanwhile, mix bread crumbs, salt, black pepper and parmesan cheese together.
  • Heat oil for deep-frying. And make an assembly of three plates, one with bread crumb mixture, beaten eggs and sliced zucchini.
  • Dip zucchini in beaten eggs and then in bread crumb mixture and again do the second coating with egg and then bread crumb mixture and deep fry.
  • Fry at medium to medium heat and cook until golden brown and crispy to both the sides.
  • Serve hot with sauce of your choice and enjoy.
Zucchini Fry

Zucchini Fry

Dal Vada/Vadai

Posted: May 16, 2010 by incidentalcooksuman in Indian Food
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Dal Vada/Vadai

I had this fritters long long time ago when we use to travel to southern part of India. On our way to destination we encounter lots of different varieties of food on railway station and my dad use to go and get snack, food, dessert, drinks etc…whatever is the specialities of that region.

We just use to  enjoy having different kind foods every time at each station. Ofcourse my mom use to keep shouting don’t eat this and that you will get sick , they are not made with good ingredients, do not know from where they have used the water and all sort of things. But at that age we less care about all those things rather than enjoying delicious and unique foods.

When i started blogging I came across this wonderful blog of Manju Rajendra and as i was going through her recipes I found this vadai and immediately i told my husband that i am going to try this one on the weekend and i did.  Have reduced the quantities of dal to half and made the vada with what all ingredients I had at home. It turned out awesome , perfect evening snack with a hot cup of tea. Thanks Manju for sharing this recipe.

Dal vada

Dal Vada

INGREDIENTS:

  • 1/2 cup moong dal
  • 1/2 cup channa dal
  • 1/2 cup urad dal
  • 2 green chillies
  • 1 shallots, chopped
  • 1 cup methi leaves, chopped
  • 5-6 dried curry leaves, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • salt to taste
  • Oil for deep frying

PREPARATION:

  • Soak all three dals together for one hour. Grind them into paste with very less water, the consistency of past should be very thick.
  • Add chopped onions, curry leaves, methi leaves, green chillies, cumin seeds, red chilli powder, salt to taste and mix all together with the dal paste and keep it aside.
  • Heat oil in a deep-frying pan, once the oil is heated enough, using a teaspoon pour dal paste into the oil and fry until its crispy and golden brown.
  • Keep it on paper towel for excess oil to drain and repeat it to complete the dal batter/paste.
  • Serve hot with ketchup or green chutney.

Recipe adapted from http://rajendermanju.blogspot.com/2010/04/mupparuppu-vadai.html