Posts Tagged ‘stir fry’

Paneer Jalfrezi

Posted: May 4, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
Tags: , , , , , , , , ,

Jalfrezi dish has its origins in Bengal region of India at the time of the British Raj. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.  Jalfrezi is not a dish it is a popular cooking method. It even has made into Oxford English dictionary.

Jalfrezi is a medium spiced, stir fried dish cooked with veggies, tomato-based sauce and some spices. This is also very popular dish served in every Indian restaurants back home.You can enjoy this with any kind of Indian bread or with rice.

I never cooked with paneer much, but recently I have tried Paneer Makhanwala which hubby and my son enjoyed a lot. So, again I made some fresh paneer the other day and was thinking what else can I make with this. And then hubby said do we have peppers, we can make paneer jalfrezi with this. And I always have colored peppers in my fridge, hence made this for our dinner and needless to say we loved this with some ajwain parathas. My son loved both peppers and paneer, so this is perfect for his portion of  healthy veggies and paneer is excellent source of protein. WIN…WIN… 🙂

Paneer Jalfrezi

Paneer Jalfrezi

Ingredients:

  • 2 cups paneer, cubed
  • 1/4 cup orange bell pepper, cut in big chunks
  • 1/4 cup red bell pepper, cut in big chunks
  • 1 green bell pepper, cut in big chunks
  • 1/2  red onion, cut in big chunks
  • 1 large white onion, grated or puree
  • 1/2 cup crushed tomatoes
  • 1  1/2 teaspoon chilli garlic sauce
  • 1 teaspoon tandoori masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • salt to taste
Paneer Jalfrezi

Paneer Jalfrezi

Method:

  • Heat oil in a pan over medium high heat, carefully add onions and cook until it slightly turns brown in color.
  • Add chilli garlic sauce, crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori masala and salt to taste. Cook on medium heat for about 5-6 minutes.
  • Once you see the oil separates out from the sauce, add all the peppers and onion and stir fry for 3-4 minutes.
  • Then add paneer and lightly mix everything together.
  • Serve hot with paratha or roti. Enjoy!!
Paneer Jalfrezi

Paneer Jalfrezi

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

Idli Chilli Fry

Posted: August 9, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,

Recipe Yields: 2 servings

Idli Chilli Fry

I wanted to make this dish for very long time, even have tried couple of times but it did not turn out as envisioned. This dish I had once in a restaurant in Pune and since then I just keep trying to get the same dish and recently had a success in executing this. This is very simple and great use of left over idli’s .

Idli Chilli Fry

Idli Chilli Fry

Ingredients:

  • 10-15 idli’s, cut in quarters
  • 1 medium-sized green bell pepper, cut in big chunks
  • 1 small broccoli head, remove the florets
  • 1 medium carrots, cut in julienne
  • 1 small onion, sliced
  • 2 green chillies, chopped
  • 1/4 cup crushed tomatoes
  • 1 teaspoon red chilli flakes
  • 2 tablespoon Thai sweet chilli sauce
  • 2 tablespoon Worcestershire sauce
  • 2 garlic cloves, thinly sliced
  • 2 tablespoon olive oil
  • salt to taste
  • fresh coriander leaves for garnishing

Preparation:

  • Heat oil in a skillet over medium high heat, add sliced onions, garlic , red chilli flakes and chopped green chillies and cook for 2 minutes or so.
  • Add all the veggies and salt to taste, saute for 4-5 minutes.
  • Meanwhile heat a pan and add the idli’s and roast until slightly red on each sides. Do not over crowd the pan with idli’s, if required do it in batches. Once done keep it aside.
  • Now to the veggies add chilli sauce, worcestershire sauce and crushed tomatoes. Stir well.
  • Cook for 3-4 more minutes and then add idli to the sauce and combine gently.
  • Garnish with chopped coriander leaves and serve.

Sprouted Moong beans salad cum stir fry

Posted: June 11, 2010 by incidentalcooksuman in Indian Food
Tags: , , ,

Sprouted Moong beans salad cum stir fry  

My mom would make this kind of salad cum stir fry for Sundays breakfast.  Moong beans sprouts are easy to grow and has a lot of nutritional value. I had some Moong beans sitting in my pantry for a long time so I thought of making this for our sunday brunch last week. This stir fry cum salad is very simple dish to prepare but in order to make this you have to plan ahead at least 2 days before coz we need to sprout the beans.  

Sprouted mung/moong beans

Sprouted moong beans

Ingredients:  

  • 2 cups Mung/Moong beans
  • 1 large white onion, sliced
  • 2 green chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon coriander powder
  • 6-7 curry leaves
  • 2 tablespoon olive oil
  • salt to taste

For garnishing  

  • 1 small tomato,chopped
  • 1/2 cucumber, chopped
  • 1 small red onion, chopped
  • 1/2 lemon for juice
  • green coriander leaves for garnishing

Preparation:  

  • Soak  Moong  beans overnight and the next day wash the same and drain well.
  • keep the soaked beans in a clean kitchen towel with little moisture, tie the cloth and keep it in a cool dark place for 1 day and you will end up with sprouted beans.
  • Wash the sprouted beans and drain well.
  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  • Add onions, green chillies, turmeric powder, coriander powder, garam masala powder, salt and cook until onions are translucent.
  • Add sprouted beans and stir well. Cover the pan and cook until beans are tender not mushy.
  • Garnish with chopped tomatoes, onions, cucumber, coriander leaves, lemon juice and serve.
Sprouted mung/moong beans salad cum stir fry

Sprouted moong beans salad cum stir fry

Thanks everyone for visting my blog and for all your lovely comments here…really appreciated.

Happy weekend!

Spring onion ka sabzi/stir fry

Posted: May 27, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Spring onion ka sabzi/stir fry 

Spring onions are also called scallions or green onions. They are high in fibers, calcium and iron with little saturated fat and no cholesterol. I make sabzi with spring onions whenever I get fresh spring onions from market. I really like the mild onion flavor in the sabzi.It goes perfect as side dish with rotis/indian bread. This is very simple stir fry/sabzi with potatoes and some indian masala. 

Spring onion sabzi

Spring onion sabzi

Ingredients:
  • 7-8 spring onion sticks
  • 1 large Idaho potatoes, peeled and cut in small cubes.
  • 1 teaspoon cumin seeds
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 2 1/2 tablespoon olive oil
  • salt to taste

Preparation: 

  • Cut and remove root from spring onions and any hard outer layer from it.
  • Wash and chop the bulbs as well as the leaves and keep it aside.
  • Heat oil in pan over medium high heat, add cumin seeds and let it get brown.
  • Add potatoes to the pan and cook for 2-3 minutes. Now add chopped spring onions followed by turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste. Stir in well.
  • Cover the lid of the pan and cook until potatoes are tender.
  • Uncover the pan now and cook to evaporates any moisture in pan.
  • Serve as side dish with roti’s/indian bread.

Green Beans stir fry

Posted: May 6, 2010 by incidentalcooksuman in Indian Food
Tags: , ,

Green beans Stir-fry

Usually when i am having lack of time to prepare dinner, i stir fry beans with some indian seasoning and serve as a side dish. Its easy and healthy too. Stir fry is the easiest way to include any veggies on your platter and you can also taste the veggies coz it retain its texture and flavour.

Green beans stir fry

Green beans stir fry

INGREDIENTS:

1/2 pound green beans, washed and chopped into small pieces
2 Tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon garam masala powder
salt to taste
PREPARATION:

  • Washed, dry and chopped the green beans into small pieces.
  • Heat oil in a skillet over medium high heat, add cumin seeds and let it get brown.
  • Add the green beans to the skillet and stir well.
  • For the seasoning, add turmeric powder, garam masala powder, coriander powder and salt and cook it for about 5-7 minutes or until the beans are soft.
  • Serve hot.