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.
