Ingredients

Chicken – 850 gm cut into pieces

Potatoes – 4 medium, each cut into 4 pieces

Onions – 2 sliced

Green chillies – 2 slit

Curry leaves – 2 sprigs

Ginger garlic paste – 2 tsp

Chicken masala – 2 tsp

Pepper powder – 1 tsp

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Cumin powder – 1/4 tsp

Garam masala – 1/2 tsp

Tomato paste – 3 tbsp

Soya sauce – 2 tbsp

Water – 1 1/2 cups

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a pressure cooker and fry onions, green chillies and curry leaves till the onions turn light brown.  Add ginger garlic paste and fry till the raw smell goes.  Add the spice powders and a little water, and fry on a low flame till the aroma comes out.  Add tomato paste, water and salt.  Mix well and add chicken pieces and potatoes.  Mix well and close the lid.  Cook for 5 minutes on a low flame after the first whistle.  Allow it to cool.  Open the lid and add soya sauce.  Mix well and allow the curry to simmer for 5 minutes.  Yummy ‘Soya Sauce Chicken Curry’ is ready to be served.  It goes well with rice, porotta, chapathi, bread, dosa and idiyappam.  Cheers!

Ingredients

Thai Jasmine rice/ Jeera Samba rice – 2 cups

Water – 3 cups

Boneless chicken – 200 gm

Water – 1 1/2 cups

Garlic – 1 big finely minced

Onions – 2 medium chopped

Carrots – 2 medium chopped

Beans – 100 gm chopped

Capsicum – 1 chopped

Leeks – 1 chopped

Spring onions – 1 cup chopped

Eggs – 3

Soya sauce – 3 tsp

Pepper powder – 1/2 tsp

Aginomotto/ MSG – 1/4 tsp (optional)

Sugar – 1/4 tsp

Salt – to taste

Oil – 3 tbsp

Method

Pour 3 cups of water into a rice cooker and add washed rice and salt.  Cook till done.  Allow the rice to cool.  Cook the chicken pieces in 1 1/2 cups of water, adding a little bit of salt.  Take them out of the broth and allow to cool.  Chop them into 2″ pieces.  Keep aside the broth.  In a large non-stick pan, heat oil and add finely minced garlic.  Fry till the aroma comes out.  Add the onions and fry till light brown.  Now add carrots, beans, capsicum and leeks.  Fry for a minute and add 1/2 cup of chicken broth.  Cook on a high flame till the vegetables absorb the broth.  Add the chicken pieces, pepper powder and salt.  Fry for a minute.  Make a well in the middle and add beaten eggs.  Stir fry the eggs and then fry it along with the vegetables and chicken.  Now add the rice, soya sauce, sugar and aginomotto.  Fry on a high flame for about 2 minutes and switch off the flame.  Enjoy!!!

I served this delicious ‘Chicken Fried Rice’ with Chilly Chicken. 

Wish You All A Very Happy Easter!

Ingredients

Chicken Breast – 850 gm cut into small pieces

Onions – 2 diced

Green Capsicum – 1 diced

Ginger – 2 tbsp finely chopped

Garlic – 2 tbsp finely chopped

Green chillies – 5 cut slantwise

Celery – 2 tbsp chopped

Water – 1 cup

Corn flour – 3 tsp

Pepper powder – 1/2 tsp

Orange red color – 1/4 tsp

Soya sauce – 3 tbsp

Tomato sauce – 3 tbsp

Vinegar – 2 tbsp

Sugar – 1 tsp

Salt – to taste

Aginomotto/ MSG – 1/4 tsp

Spring onions – 2 tbsp chopped

Oil – 2 tbsp

Oil – for frying

For the Marinade

Egg – 1

Soya sauce – 1 tsp

Pepper powder – 1/2 tsp

All purpose flour/ Maida – 3 tbsp

Corn flour – 2 tbsp

Salt – to taste

Method

Marinate the chicken pieces with egg, soya sauce, pepper powder, all purpose flour, corn flour and salt for 15 minutes.  Heat oil in a skillet and fry the chicken pieces till they turn golden brown.  Keep aside.  Heat oil in a non-stick pan and add ginger and garlic.  Fry till they are light brown.  Add onions, capsicum, green chillies and celery.  Saute till the onions turn pink.  Lower the heat and add pepper powder, soya sauce, tomato sauce, vinegar, sugar and salt.  (Be careful while adding the salt since the sauces and aginomotto have salt in them).  Mix the corn flour and orange red color with water and pour into the pan.  When it boils, add the fried chicken pieces and mix well.  Stir -fry for a minute so that the chicken pieces are well coated with the mixture.  Garnish with spring onions.  Serve yummy ‘Chilly Chicken’ with fried rice, noodles, steamed rice or rotis.  Enjoy with your loved ones!

Ingredients

Mincemeat - 1/2 kg

Onion – 1 chopped

Ginger – 1″ piece chopped

Garlic – 2 chopped

Green chillies – 2 chopped

Curry leaves – 1 sprig

Coriander leaves – 1 tbsp chopped

Worcestershire sauce – 1 tsp

Tomato sauce – 3 tbsp

Soya sauce – 2 tbsp

Coriander powder – 2 tsp

Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Pepper powder – 1/4 tsp

Garam masala – 1/2 tsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a non-stick pan and add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add the masala powders and fry till the raw smell goes.  Now add the mincemeat, water, sauces and salt.  Mix well and cover with a lid.  Cook on a low flame till done.  Stir in-between.  Open the lid and evaporate excess water.  Fry for about 5 minutes and put off the flame.  Add coriander leaves and mix well.  Serve hot with rice, bread or parathas.  Kids will love it!

Ingredients

Long beans – 1/4 kg

Small onions – 5 sliced

Garlic – 1 chopped

Red chilly flakes – 1/2 tsp

Turmeric powder – 1/4 tsp

Water/ Veg stock/ Chicken stock – 1/2 cup

Salt – to taste

Olive oil – 1 tbsp

Method

Wash and cut the beans into 1″ long pieces.  In a non stick pan, heat oil and add the onions and garlic.  Fry till it turns light brown in color.  Add the chilly flakes and turmeric powder.  Pour the stock into the pan and add salt to taste.  Add the beans and mix well.  Cover with a lid and cook on low flame till the beans is cooked.  Open the lid and evaporate excess water.  Increase the flame and stir-fry for about two minutes.  Serve as a side dish with steamed rice or rotis.

Adding the stock enhances the flavour of the dish.  Since I am a non vegetarian, I usually use chicken stock which is readily available in the supermarkets!  Maggi stock cube can also be used instead of stock.

Method:

Grind together all the ingredients for the green chutney to a fine paste except the cheese. Transfer it to a bowl and add grated cheese. (Add less salt for both the chutneys as the cheese and butter already contain salt.) Mix well and keep aside. In another bowl, mix together tomato sauce, butter, pepper and salt. Take a slice of bread and spread the green chutney on it. Place another slice of bread on top of it. Spread the red chutney . Place one more slice of bread on top. Press firmly and cut the edges. Cut it diagonally. Repeat the same with other slices. Serve immediately. If you need to make them before hand, keep them wrapped in a wet cloth. The chutneys can be refrigerated for 1 or 2 days.

What you need:

Paneer -200gms cubed

Capsicum -1 cubed

Tomato -1 cubed

Onion -1 cubed

Green chillies -2 chopped

Ginger – garlic paste -1 tsp

Tomato sauce -2 tbsp

Chilli powder -1 tsp

Turmeric powder -1\4 tsp

Garam masala -1\2 tsp

Water -1 cup

Coriander leaves -1 tbsp chopped

Salt -to taste

Oil -2 tbsp

Method:

Heat oil in a non stick pan. Put the paneer cubes and fry them till light brown. Take them out and keep aside. In the same oil, fry onions and green chillies for a minute. Add the ginger – garlic paste and fry. Add the chilli powder, turmeric powder and garam masala. Mix and add the capsicum and tomatoes and fry for another minute. Add the tomato sauce, water and salt. Bring it to boil and put the fried paneer cubes. Mix well and let it simmer for 3 minutes. When the gravy is thick, put off the fire. Garnish with coriander leaves and serve hot. It goes well with roti, nan or kulcha.

Beef -1 kg
Ginger-garlic paste -2 tbsp
Pepper powder -21\2 tsp
Turmeric powder -1\4 tsp
Garam masala -1 tsp
Tomato sauce -3 tbsp
Soya sauce -2 tbsp
Worcestershire sauce -1 tbsp
Salt -as required
Oil -2 tbsp
Onions (medium) -3 sliced
Potatoes -3 sliced
Oil -for frying

Method:

Cut the beef into small cubes. Marinate it with ginger-garlic paste, pepper powder, turmeric powder, garam masala, sauces and salt for half an hour. Add less salt, because the sauces already contain salt. Transfer it to a pressure cooker and cook till done. It might take10 to 25 minutes depending on the beef you are using. Meanwhile, smear the potatoe slices with 1\4 tsp of turmeric powder and a pinch of salt. Keep aside for about 10 minutes and fry them in oil till they become crisp. Remove the potatoes from oil. Now fry the onions in the same oil till they turn golden brown. Keep aside. Open the lid of the cooker and evaporate excess water. Heat 2 tbp oil in a non stick pan and add the cooked meat. Fry till they turn dark brown. Put off the fire and add the fried potatoes and onions. Mix well and serve hot with rice, rotis, bread or parathas.

]]> http://saltandspice.org/2007/10/02/beef-pepper-fry/feed/ 11 http://saltandspice.org/2007/08/30/spinach-stir-fry/ http://saltandspice.org/2007/08/30/spinach-stir-fry/#comments Thu, 30 Aug 2007 16:49:00 +0000 lissie http://saltandspice.org/?p=11 Cheera Mezhukkupuratti

Here is a simple and tasty recipe to make spinach. I’m sure your kids will love it! In this recipe, I have used the variety called cheera/arakeerai . Here in Bangalore, there is a boy who brings greens of all varieties on his bicycle to my house. He comes everyday around 8 a.m calling loudly ‘soppu’ which means greens in Kannada. Thank God, I get fresh greens of my choice right at my door step!

What you need:

Spinach -4 bunches
Onion -1 chopped
Chilly powder -1 tsp
Turmeric powder -1\4 tsp
Maggi chicken/veg taste maker cube -1
Salt -taste
Oil -2 tbsp

Method:

Clean, wash and cut the spinach. Heat oil in a large pan. Saute onions for a minute. Add chilly powder and turmeric powder. Mix and then add the spinach. Also add the crushed chicken taste maker and salt (add very little as the taste maker contains salt). Keep covered and cook on a low heat. Open the lid and stir occasionally. Adjust the salt and fry uncovered for a minute. Delicious spinach stir-fry is ready!