Wishing A Happy New Year With Thai Egg Fried Rice & Kashmiri Chicken Curry

It has been interesting year for me with the start of this blog. Thanks for the support and wishing all the readers Wishing all my Viewers, Blogger friends and Readers Happy New Year!!! Have a wonderful & prosperous new 2013.

I Would like to end wonderful year with Thai Egg Fried Rice & Kashimiri Chicken Curry.

Thai Egg fried Rice

This easy fried rice recipe is the most popular type of fried rice in Thailand. This is a great recipe to use 

left over rice or fresh rice, I made this last day of this year (31st) in lunch and served it along with 

Kashmiri Chicken Curry.

Ingredients :

Basmati Rice - 3 cups Cooked ( You can use any rice)

Eggs - 3

Onion - 1 sliced thinly

Garlic - 1 tblspn minced

Carrot - 1 large cut julienned

Beans - 10, finely chopped

Fish sauce- 1 tbsp

Salt to taste

Black pepper - to taste

Oil - 1 tbsp

Method :

Heat oil in a large wok on a high heat.

Add minced garlic and onion, saute for few minutes.

Now add carrot and beans and mix well. Cook this for 5 mins.

Season with salt, move the vegetables to the side and make a well in the center.

Pour the eggs in the middle and scramble it with a spoon.When the eggs are scrambled mix it with the veggies.

Now add in the cooked rice and toss well with the vegetables.

Drizzle some fish sauce and pepper powder all over the top and keep mixing.

Throw in lots of cilantro and mix well. Garnish with egg omlette.

Serve hot with Kashmiri Chicken Curry.

Kashmiri Chicken Curry

The curry is quite spicy, rich and creamy and tastes heavenly. The main ingredients in this curry is milk and 

almond paste. I served it with Thai Egg Fried Rice.

Ingredients :

Chicken- 750 gms, cleaned and cut into medium pieces (I used thighs and legs, bone in pieces)

Onions- 2, medium, chopped and pureed

Tomato- 3 ripe ones, pureed

Card - 1/2 cup

Garlic paste- 1 tbsp

Ginger paste- 1 tbsp

Cashew nuts- 15

Oil- 3 tbsp

Ghee- 1 1/2 tbsp

Turmeric powder - 1 tbsp

Kashmiri red chilli powder - 1 tbsp

Cardamoms - 6

Milk - 1/2 cup

Method :

Heat the oil, add onion puree, stir until it changes its color.

Mix ginger, garlic paste, continus to fry till light brown. Now add chicken and cardamom powder, cook for 15

-20 mins.

Add curd, tomato puree, turmeric powder, kashmiri red chilli powder and mix well with chicken. Cover and cook 

it until chicken half done.

Finally add cashew nuts paste with milk, give it a quick stir. Reduce the heat to low and  cook till the 

chicken is fully cooked.

Add a dash of ghee and serve hot with Thai Egg Fried Rice or parathas.

MOIST VEGAN WHOLE WHEAT FRUIT CAKE

Makes-One 6" cake


Ingredients

1. Flax seed powder-1 tbsp( optional)
2. Water-2 tbsp
3. Mixed dry fruits and nuts -1/2 to 3/4 cup( see notes)
4. Orange juice / red wine-1/4 cup
5. Whole wheat flour- 1 cup
6. Baking Powder- 1/2 tsp
7. Baking Soda-1/2 tsp
8. Salt- 1 pinch
9. Cinnamon powder-1/2 tsp
10. Nutmeg powder-1/8 tsp
11. Orange zest- 1 tsp
12. Vegetable oil-1/4 cup
13. Light brown sugar-1/2 cup( see notes)
14. Orange  juice-1/4 cup
15. Water-1/4 cup
16. Vanilla extract-1 tsp

Method

• Preheat oven to 170 deg C.Line a 6" cake tin with parchment paper.
• Soak dry fruits and nuts in orange juice / red wine overnight or at least for a  few hours.
• Combine flax seed powder and 2 tbsp water ,stir well and keep aside for 5 minutes.( You can skip this step if you don't have flax seed powder)
• In a large mixing bowl ,whisk together whole wheat flour,baking powder,baking soda,salt,cinnamon and nutmeg  until combined,Add soaked dry fruits / nuts and orange zest to this . mix lightly until combined.
• In another bowl combine together vegetable oil,sugar,orange juice,water and vanilla extract.Mix well until combined.
• Add the combined wet ingredients  into the dry ingredients along with the flax seed mixture .Mix gently until combined,Do not over mix.
• Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely before slicing.

Notes/Updated on 2/1/13

• I used 1/2 cup black and golden raisins,and 1/4 cup cashew nuts /almonds.You can use any dry fruits or nuts of your choice.For best results soak the raisins and nuts in red wine for about 24 hrs.Increase the amount of sugar to your taste  if you are not using raisins.
• To improve the flavor add 1/4 tsp ginger powder  to the dry ingredients.
• You can substitute light brown sugar with  1/4 cup grated jaggery and 1/4 cup granulated sugar combined together .If you are completely replacing sugar with jaggery ,then you may have to use 3/4 cup grated jaggery.I have tried this recipe with 3/4 cup jaggery and it came out perfect and it is healthy too.
• Double the recipe for a larger cake.
• To enhance the flavor of ,let the cake cool completely ,prick holes on the top of the cake with a skewer and brush/drizzle wine over the cake.

A Very Merry Christmas With Chocolate Oats Cookies

Wishing all my readers, visitors and friends a Merry Christmas.........

From heart to heart,

From one place to another.

The warmth and joy of Christmas,

Brings us closer to each other.

Classic Chocolate Oats Cookies are always a weekend favourite which is crumble quickly and have a soft and melt in the mouth feel with a heavenly chocolate flavor and the oats compliments the chocolate with a bit of crumbly crunch. 

Ingredients:

Oats (I use Quakers) - 1 1/4 cup
All-purpose flour - 1/2 cup
Egg - 1
Powdered sugar - 1 cup
Unsweetened cocoa pwd - 1 1/2 tbsps (adjust according to your taste)
Baking powder - 3/4 tsp
Baking soda - a pinch 
Vanilla essence - 1 tsp 
Refine Oil - 1/2 cup

Method :

Sieve maida, baking powder, baking soda and cocoa powder, keep it aside.

Preheat the oven and keep it ready. Grease the baking tray and dust flour on it.

Blend the sugar, oil and egg beat until smooth.

Now add the flour and the oats to the sugar-oil creamed mixture and fold until well incorporated.

Add vanilla essence and mix well to form a very soft dough. If the dough doesn’t become stiff enough to roll out into balls, add a few tbsp of milk and chill for a few minutes. Be careful when shaping out the dough into small balls, as it does take effort to hold it together to form small balls and slightly flatten them.

Place on a greased tray and bake at 180 C for about 10-12 mts or till done.

Remove from oven and let it cool. Once cooled, they will be perfect.Transfer it to an air tight container.

SPICED DATE TRUFFLES

Ingredients

1. Good quality dates ( seeded and halved)- 10 to 15 nos
2. Olive oil-1 tsp
3. Sweetened Cocoa Powder- 1 tbsp
4. Salt-a pinch

For dusting

1. Roasted Almonds-1 tbsp
2. Roasted Pistachios-1 tbsp
3. Roasted cashew nuts-1 tbsp
4. Cardamom pods- 2 to 3 nos
5. Nutmeg powder-1/8 tsp
6. Turmeric powder- 1 pinch( optional)
7. Raw Sugar-1 1/2 to 2 tbsp

Method

• In a blender  place all the ingredients for dusting, and pulse to form a coarse powder.Pour this into a shallow dish and keep aside.
• Process dates,olive oil,cocoa powder and salt together to form a smooth paste.
• Divide and shape this into even sized balls and roll this in the powdered nuts and spices until completely coated,store in an airtight container.

VANILLA CUPCAKES AND HOMEMADE SPRINKLES

Homemade Sprinkles

Recipe Source:Chocolate-Covered Katie

Ingredients

1. Powdered Sugar-1/2 Cup
2. Cornflour- 1 1/2 tsp
3. Vanilla Extract-1/2 tsp
4. Water-2 to 3 tsp( or as required)

For color variations use Beetroot juice/Turmeric powder/cocoa powder as required.You can also use natural food colors.

Method

• Sift together  sugar and cornflour. Add vanilla extract. Mix well.
• Add water one teaspoon at a time.
• For pink color add few drops of  beetroot juice to this.For red ,add 2 tsp beetroot juice .Use a pinch to 1/8 tsp of turmeric powder for yellow .For chocolate sprinkles add 1 tbsp cocoa powder to the sugar cornflour mixture ,before adding the vanilla and water.
• Mix well to form a smooth and thick paste.
• Transfer this thick paste to  a piping bag with very small round tip.
• On a baking tray lined with parchment paper pipe out long thin lines.
• Allow this to dry for 24 Hrs.After it is completely dry,break it into small pieces using your fingers or a knife.Store in am airtight container.

Perfect vanilla Cupcakes

Makes 15- 16 cupcakes

Recipe source Glorious Treats

Ingredients

1. Cake flour-1 1/4 cups( see note)
2. Baking Powder- 1 1/4 tsp
3. Baking Soda- 1/2 tsp
4. Salt- 1/2 tsp
5. Eggs- 2 nos
6. Sugar-3/4 cup
7. Vanilla extract- 1 1/2 tsp
8. Vegetable oil- 1/2 cup
9. Butter milk- 1/2 cup

Method

• Preheat oven to 180 Deg C and line a muffin tin with paper cases.
• In a mixing bowl ,whisk together,cake flour,baking soda,baking powder and salt.Keep aside.
• In another mixing bowl,add eggs and beat for about 10 seconds using a whisk.
• Now add sugar and whisk for 30 seconds.
• Add Vanilla extract and vegetable oil and mix until combined.
• Now fold in the flour mixture into this in three batches alternating with the buttermilk.Mix well until combined.
• Fill the prepared muffin cups about 2/3 rd full.
• Bake the cupcakes in the preheated oven for about 12 to 14 minutes or until a cake tester inserted into the cupcake comes out clean.
• Allow it to cool completely,and frost as desired.( I used whipped cream frosting and homemade sprinkles)

Note: For preparing 1 cup cake flour,use 1 cup minus 2 tbsp of all purpose flour and 2 tbsp of cornflour.Sift this together at least 3 to 4 times.

Microwave Chicken Tangri Kabab ~ Festival Special Snacks

Kababs form an important part of the North Indian cuisine. And the most basic kababs are quite versatile and easy to cook Chicken Tangri Kabab is one of the most popular starter dishes in India and other parts of Indian sub-continent. Chicken tangri kebab is usually had as a snack.I used the traditional yogurt with ginger and garlic paste as marinade. The dry spices created the beautiful blend of flavors and aromas. It tastes awesome with tomato sauce and onion rings.

Ingredients :

Chicken drumsticks (chicken legs without thigh) - 4
Lemon juice  1 tablespoon
Ginger - 1 inch piece
Garlic -  6 cloves
Green chillies  4-6
Skimmed milk yogurt  1 cup
Gram flour (besan)  1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder  1 tsp
Red chilli powder  1/2 tsp
Salt  to taste
Chaat masala  1 tsp
Lemon,cut into wedges for garnishing
Oil  3 tablespoons

Method :

Clean and trim excess fat and skin from the drumsticks.

Dry them with a clean and absorbent kitchen towel.

Apply lemon juice and keep aside. Peel ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and chop finely.

Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water.

Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies.

Marinate chicken drumsticks in above mixture and refrigerate for one to two hours.

Preheat Convection oven to 220C.

Brunsh some oil on the leg pieces and line the marinated chicken drumsticks in a baking tray  on a flat dish and roast for five minutes in the preheated oven.

Reduce oven temperature to Convection 180C and turn drumsticks then  bruch some oil and further bake for around 10 more minutes until the chicken legs get the brownish color.

Serve hot sprinkled with chaat masala, lemon pieces and onion ring..

Sending this to Indrani's "Spotlight : Healthy Baking" event, Divya's "60 Days To Christmas" event, Food-O-Mania's "Christmas Cook-off Contest" event, Lemon Kurry's "Innovative Recipes 2013" event, Jaleela's "Bachelor's Feast" event, Julie's "EP Series" event guest hosting by Viya





Vegetable Hakka Noodles

Vegetable noodles is a very popular Indo Chinese dish. Hakka noodles also now a days become usual dish at our home.  I have added lot of vegetables and corn to make it more healthy. You can even use whole wheat noodles to make it even more healthier.

Prep time - under 15 mins
Cook time - under 10 mins
Serves -1

Ingredients:

Chinese noodles - 1 packet (100 grams) 

Finely chopped garlic - 2 tbsp

Onion - 1. chopped sliced 

Cabbage - 1/2 cup thinly sliced

Carrot - 1 medium size, thinly sliced

Beans - 1/4 cup, sliced

Capsicum - 1 medium size, sliced 

Frozen sweet corn - 1/2 cup

Frozen/Fresh green peas - 1/2 cup

Soya sauce - 2 tsp

Tomato sauce - 2 tbsp

Chilli sauce - 1/2 tsp

Salt and pepper powder to taste

Spring onion greens -1/4 cup finely chopped for garnishing

Oil - 21/2 tsp

Method :

Cook noodles as per the instructions given in the pack or boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking.

Heat oil in a pan, add finely chopped garlic and saute for 2 seconds. Then add onions and saute for a few more seconds on high flame followed by carrot, cabbage and capsicum. Saute the vegetables on medium flame.You should cover cook the vegetables.

Then add the sauces, salt and pepper. Give a quick stir. 

Finally add the drained noodles and mix well. Add the chopped spring onion, toss everything together, so that the noodles get coated with the sauces well. Switch off the flame.

Serve hot with any Manchurian or as such with sauce.

Sending this to Rasi's "Dish it Out - Corn & Capsicum" event, Krithi's "Serve It Original Recipes from Home" event, Saras Kitchen's "Dish In 30 minutes" event and Madhu's "Lunch Box Ideas - Noodles/ Pasta" event

WHOLE WHEAT SUGAR COOKIES

Recipe Source:Veg Bowl
You can find the original recipe here

Ingredients

1. Whole wheat flour- 1 cup
2. Baking Soda- 1/2 tsp
3. Salt - 1 Pinch
4. Vegetable oil- 1/4 cup
5. Granulated Sugar-1/2 cup
6. Cold Water-1 tbsp( appr)
7. Vanilla extract- 1 tsp ( see note)

Method

• Preheat oven to 180 Deg C.Line baking tray with parchment paper.
• In a mixing bowl,whisk together whole wheat flour,baking soda and salt .
• In another bowl cream together oil and sugar,add vanilla extract.
• Add the flour mixture gradually into the dry mixture ,knead to form a smooth dough.(Add cold water if required.)
• Place the dough on a lighty floured surface,gently roll the dough to 1/8" thickness.
• Cut into desired shape using a cookie cutter.Place it on the prepared baking tray.Bake for about 10 minutes or until edges turn golden brown.

Note:You can add 1/2 to 3/4 tsp all spice powder or cinnamon powder  for delicious spice cookies.

Palak Paneer (Spinach Based Paneer Curry)

Palak Paneer is a very popular North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices.The smooth and creamy consistency, melt in the mouth paneer cubes. This curry makes a great accompaniment with rotis, paratha, naan or hot steamed rice.

Ingredients:

Paneer - 250 gm (cubed and lightly fried till brown in a tsp of ghee)

Spinach - 2 big bunches(discard the coarse stems) – blanch in hot water for 2 mts and make a paste 

Coriander leaves - 1 big bunch

Cumin seeds - 1 tsp

Onions - 2, finely chopped

Green chillis - 2, slit length wise

Ginger garlic paste - 1 tsp

Red chilli pwd - 1 tsp

Roasted Cumin-Coriander pwd - 1 tbsp

Tomatoes - 2 big (blanched in hot water, peeled and pureed)

salt to taste

Garam masala pwd  - ½ tsp(make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

kasuri methi - ¼ tsp

Malai - 1 tbsp

Method :

Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and roasted cumin-coriander pwd and combine well.

Now add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mins.

Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mins. 

Finally add malai, garam masala pwd and kasuri methi and mix well. Reduce flame, cover and cook for 2 mins.

Serve hot with palak paratha or rotis or steamed rice.

Sending this to Nupur's "Cook n Bake : With Spinach" event, Sumee's "Bon Vivant #10 - Continuing Festive Feasts " event, Ramya's "Innovative Recipes 2013" event, Foodelicious's "Only Side Dish" event, Food-O-Mania's "Christmas Cook-off Contest" event