Chicken Fried Rice

I prepare fried rice with the Shredded chicken which is available here in U.S. in packets. But the disadvantage with keema is that you cannot wash it. It is already pulpy in nature and washing deteriorates the taste.

Ingredients:

Basmati Rice : 2 cup (wash and soak; Cook with 1.5 cup water along with salt)
Spring Onions : 1 Bunch (Chop the white and green part into 2 bowls) or Onion : 1 medium size
Carrot : 1
Beans : 10-15
Green Peas : 1/2 cup
Garlic : 10- 15 (Crushed and Chopped)
Oil : 2 tbsp.
Egg : 3
Shredded Chicken or Boneless Chicken cut into tiny pieces (1/2 kg)
Coarse Pepper Powder : 3 tbsp.

Soya Sauce : 1 tbsp
Salt according to taste

Procedure:
1. In a pan add oil and add chopped garlic; cook till it turns slightly brown.
2. Add chopped onions or white of spring onion.
3. Once they are cooked add finely chopped beans; carrot and green peas.
4. Once it is slightly cooked add the insides of eggs and cook till it has a texture of scrambled eggs.
5. Add chopped chicken and cook till it releases water and the water is completely absorbed.
6. Add coarse pepper powder, Soya sauce and salt.
7. In the mean time cook basmati rice along with salt.
8. Mix the cooked meat and veggie mix with the rice.
9. Garnish with green part of spring onions.

Custard Trifle with Sponge and Jelly

This is a 3 layered trifle. With vanilla cake as the base, custard as the middle layer topped with jelly.

 

Ingredients :

 

For cake :

Egg : 1

Powdered Sugar : 1/2 cup

Vegetable Oil : 1/2 cup

All Purpose Flour : 3/4 cup

Baking Powder : 1 tsp

Vanilla Essence : 1/2 tsp

 

Procedure :

1. Sieve all purpose flour along with baking powder.

2. In another bowl add all the wet ingredients and mix well with sugar.

3. Finally add the all purpose flour and bake at 350 degree for 20 minutes (Check with a toothpick)

4. Let it cool down and meanwhile prepare the custard layer.

 

P. S : Use a cling film on all sides of the cake tray so that we can pull all the layers or leave in the pan and cut directly from it.

 

Custard Layer :

 

Ingredients:

Milk : 2 cups

Custard Powder : 4 tbsp.

Saffron Strands : 1/2 tsp

Sugar : 3/4  cup (According to taste)

 

Procedure :

1. Boil milk along with sugar and check for sweetness.

2. Mix custard powder with half cup of water and add it to the boiling milk. (Can add crushed saffron mixed with 1 tbsp of milk)

3. Lower the flame and keep stirring till a lumpy mass is formed.

4. Spread this on top of the cake and keep in the freezer.

 

Jelly Layer :

 

Ingredients :Strawberry jelly Pack (80 grams)

 

Procedure :

1. Prepare the jelly as per the instructions on the pack or follow step 2.

2. Bring 3/4 cup of water to boil and mix the strawberry jelly in it.

3. Add 3/4 cold water into it and pour the mixture on top of the custard layer.

4. Cool in the refrigerator for 15 in or until the layer is set.

 

Aloo Baingan ki Sabzi

I am not a person who is a big fan of Brinjal. But the combination with potatoes is heavenly. This is a sathvik dish with no onion and garlic.

Ingredients:

Brinjal : 2 Cut into cubes
Potatoes : 2 cut into cubes
Tomato : 2 finely chopped
Ginger : 1 inch finely chopped
Coriander leaves : 1 tbsp. finely chopped


Spice Powders:
Turmeric Powder : 1/4 tsp
Chilli Powder : 1 tsp
Coriander Powder : 1/2 tsp
Amchur Powder : 1/2 tsp
Garam Masala : 1/2 tsp

Tempering Ingredients:
Olive Oil : 2 tbsp.
Mustard Seeds : 1/2 tsp
Fenugreek Seeds : 1/2 tsp
Fennel Seeds : 1/2 tsp
Asafoetida a pinch


Salt according to taste

Procedure:
1. Heat a pan and add all the tempering ingredients.
2. Once it starts sizzling add chopped potatoes along with turmeric powder and cook for some time.
3. Once the potatoes are cooked add chopped brinjal along with ginger and cook till it turns soft.
4. Add chopped tomatoes along with all the spice powders and salt and cook all the veggies well.
5. Garnish with coriander leaves.

Moong Dal Idli (Riceless Idli)

A Idli which is totally riceless. Everybody would like a healthier option. Especially if you like soft idli's you should go for this version.

Ingredients:
Urad Dal : 1 cup
Moond Dal : 1 cup
Salt according to Taste

Procedure:
1. Soak Urad dal and Moong dal together for 4 to hours.
2. Grind it into a smooth paste and ferment it for 8 to 9 hours.
3. Add salt and  Pour the batter in Idli moulds and steam for 20 min.
4. Serve with a chutney of your choice.

Egg Dosa

Tired to the normal dosa? Spice it up with egg. We use the normal dosa batter for the base and spread a broken egg on top of it and sprinkle with salt and pepper powder. The palates of your tongue will crave for more and more. You can also do a variation with just egg whites and also sprinkle Chilli Powder, Garam Masala, finely chopped onions, and veggies on top.

Mushti Polo/ Fistful Dosa

Mushti means fistful. Its called so because we add a fistful of ingredients. Fistful can be equal to 1/4 cup

Ingredients :
Dosa Rice : 1 cup
Urad dal : 1/4 cup
Shredded Coconut/ Fresh or Frozen : 1/4 cup
Cooked Rice : 1/4 cup ( Optional )
Puffed Rice / Aval / Poha : 1/4 cup
Methi seeds : 1/2 tsp
Salt According to Taste

Procedure :
1. Soak Dosa Rice, Urad Dal and Methi Seeds for 4 to 5 hours.
2. Grind the soaked ingredients together into a coarse paste.
3. Now add Puffed Rice ( soak in water for 2 min as it becomes a paste if soaked for long), Cooked rice (Optional: it makes the dosa soft), along with Shredded Coconut and grind into a smooth paste.
4. Add salt and keep it for fermenting for 8 to 9 hours.
5. On a tawa pour the batter and cook on both sides.

Barley Dosa

Dosa is a daily affair in south Indian households. But I wanted a healthy substitute for rice. So I replaced rice with Barley and having a healthy dosa.

Ingredients :

Urad dal : 1 cup

Dosa Rice : 2 cups

Barley : 2 cups

Methi seeds : 1 tsp 

Salt according to taste

Procedure :

1. Soak Urad dal and Methi seeds together in a bowl for 4 to 5 hours

2. Soak rice and barley together in the other bowl for 4 to 5 hours.

3. Grind the ingredients of first bowl into a paste and later the second bowl and mix well.

4. Add salt and ferment for 8 hours.

5. On a tawa spread the batter and cook till it turns crispy. 

6. Serve with chutney and Sambar.