Archive for the ‘Chinese’ Category

Eggplant Fried Rice-Simple and delectable Chinese at home!

Monday, April 2nd, 2012

Long long ago, so long ago…When I was a Middle School student there was this series written by Chef.Sultan Moideen in the magazine Vikadan about cooking, about his travels and experiences with people from a street side vendor to a VIP. Those recipes were very simple and delectable.One such recipe was this eggplant and garlic fried rice, which essentially is rice mixed with the traditional eggplant and garlic gravy. My mom and sister tried it one Sunday(Those were the days when I entered kitchen only to eat..Bliss!) and it became a regular dish on our table when guests turn up and also for usual weekend lunches.

Ingredients: (Serves 3-4)

Cooked basmati rice 1.25 cups
Medium size purple Indian eggplants- 2
Finely chopped onion- 1 cup(I used one whole red onion)
Garlic- atleast 6-8 cloves

For the batter:
Cornflour- 1 tbsp
Red chili powder- 1/2 tsp
Salt- to taste
Water- just enough to make a thin batter
Oil- to deep fry

For the rice:
Red chili powder- 1/2 tsp
Kitchen King Garam masala powder- 1/2 tsp
Sriracha hot sauce- 1 tsp
Soy Sauce- 1tbsp
Salt to taste
Cornflour- 1/2 tbsp
Water- 2 tbsp
Oil- 2 tbsp

Method:

Slice the eggplants into thin rounds(like a coin). Make a thin batter with cornflour, water, red chili powder and salt. The batter should not be thick like bajji batter but just thick enough to coat the eggplant, thats all.

Heat oil in a deep bottomed pan/kadai.

Dip the eggplant in this batter and deep fry. The eggplant will look as it is(not like coated by a batter even after frying but that is how it has to be). Set aside.

Now again, heat about a 1tbsp of olive oil/vegetable oil in a wok. Add the finely chopped onions and stir fry well for 2-3 minutes.

Add garlic and stir fry again for 2-3 minutes. Do not add salt now. Set the fried onions and garlic aside.

Heat the remaining 1tbsp of oil in the same wok, add red chili powder, garam masala powder, salt and sriracha hot sauce. When they sizzle add the fried onions,garlic and the deep fried eggplants stir fry once or twice to mix well. Add less than 1/4 cup of water just to cook the eggplant bajjis and to make a gravy. When the gravy has simmered for 5 minutes or so, mix 1/2 tsp cornflour in 2tbsp water and add it to the gravy to thicken it. Stir well to mix.

Now add the cold cooked rice(as the grains will be separated) to the gravy, sprinkle the soy sauce on top and mix slowly without breaking the bajjis or the rice. Serve with gobi manchoorian or raitha or any sauce of your choice.

Though the original recipe calls for eggplant baajjis, once you make it, you can even make a combo like onion and eggplant bajjis to go into the gravy. Or just make some jeera rice and have it with the eggplant gravy.

Maha presented me with two awards last week- Versatile blogger and Inspirational blog award, thanks for the awards Maha. More about me as per your rules are coming up with the next post!

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Fried rice- as good as take out!

Saturday, October 15th, 2011

Recently N, lil R and I went out for a drive and at one of the coffee shops we stopped I had some time to browse through a magazine from which I got this fried rice recipe(slightly altered I should say, as it was chicken fried rice).I do cook chinese at home quite often, like chili paneer and noodles and fried rice and this one sounded so simple but looked as good as the ones we get in a restaurant so I wanted to try it at home as soon as I could.

Instead of going out on a Friday night,I made this fried rice last night. It was a big hit and all I had was the empty pan to stare at the end with friends asking for seconds!


Ingredients: (Serves 2 to 3)

Cooked and cooled rice- 1 cup(I used basmati rice)
Vegetables:
Grated carrot and cabbage- 1/4 cup together
Finely chopped red onion- 1/4 cup
Green and red peppers- 1 slice each, cut lengthwise
Broccoli- 8 florets
Salt- 1 tsp
Vegetable oil- 2 tbsp
Red chili powder- 1/2 tsp
Garam masala powder- 3/4 tsp
Sriracha chili sauce- 1/4 tsp

Chopped Green onions(scallions) to garnish

Method:

First question you are wondering about is the garam masala powder? Yes, the recipe called for madras curry powder and I thought of using our usual garam masala powder.

For the rice, I soaked one cup of basmati rice in water for 10 minutes, then fried the rice in a tsp of oil, added 1.5 cups of water and cooked like normal rice, fluffed it when the rice was cold to single out the grains.

Take broccoli in a bowl and add about 2tbsp of water and microwave for a minute so that it is partially cooked and crunchy.

Heat one tbsp of oil in a Wok or a frying pan, stir fry onions and peppers till onions turns pink.Add the grated carrot and cabbage and continue to stir fry.Add the broccoli and then add salt, mix well.Transfer the stir fried vegetables to a plate.

Now add the remaining one tbsp of oil to the wok,add the chili powder,garam masala powder and sriracha sauce, let them sizzle for a minute.Slowly add the rice and mix it with the sauce, now this is the part where you get the color for the fried rice. Once the rice is well coated with the powders and sauce, add the stir fried vegetables to the rice and toss well.Stir fry for another minute, garnish with scallions. Check if salt is enough and serve hot!! Goes very well on its own!

I did not add eggs but if you want you can add scrambled eggs.Make sure that you scramble the eggs separately and add it after you add the cooked vegetables to the rice.

The trick in making this fried rice taste as good as take out is to cook everything separately and mix it to the rice instead of doing it all in one go.Do not add water to the vegetables at any stage.That is reason I grated the carrot and cabbage as they will cook faster without the need for water.

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Chili n Paneer rice…I mean Chili in Paneer!

Thursday, January 14th, 2010

Usually on Kanum Pongal day, we would prepare an array of rice dishes. I suppose the tradition started in the olden days to include more vegetables and fruits into the diet citing festivals as a reason. Aviyal is a good example where there are at least five vegetables in one dish. Sometimes the festival recipes feature the seasonal fruits, like nagapazham for Vinayaka chaturti or Sugarcane for Pongal, Multi-Vegetable Kootu for thiruvadirai etc.,

But this year, I wanted to do something different. Basically the reason was that I had some mushrooms I got last week that I needed to use fast, and broccoli was also in the same condition. I had made a special spicy paneer last week and I had to use that as well.

N is not too fond of mushrooms or zucchini or broccoli and I always have a tough time to make him eat those. But he loves chinese food and this is how I fooled him into eating veggies that he does not like, by making a chili Paneer Rice..Nope, not paneer in chili sauce but chili in panner. And a cheeky way to finish off the left over rice as well.. Interesting? Read on…

Ingredients: (Serves-2)

To Make Chili Paneer:
Milk- 2 cups (400 ml)
Lemon-1
Yogurt- 2 tbsp
Sambal Oelek Paste- 1 tbsp
Finely Chopped Green Chilies- 2

For the rice:
Basmati rice-1 cup
Mixed vegetables like Carrot, Broccoli, Cauliflower,Peas,Mushrooms- 1 cup
Red onion- One small size
Finely Chopped Green Chili-1
Sunflower oil- 1 tbsp
Green onions- to garnish
Cilantro- to garnish
Salt- to taste

Sauces Needed:
Sambal oelek- 1 tsp
Sriracha hot sauce- 1 tsp
Schezwan sauce- 1 tsp
White Pepper powder- 1 pinch
Soy Sauce- 1 tbsp

Method:
To make the Chili Paneer:

Simmer the milk and when it is about to boil, add the yogurt and lemon juice and let the milk curdle. Simmer for another 3-4 minutes, switch off, add about 1/4 cup of ice cold water(to get more paneer). Add the chopped green chilies and sambal oelek. Hang the Paneer in a cheese cloth or through a strainer.


Drain the whey water from the paneer. Shape the paneer into cubes and shallow fry in oil. I made small lime size rounds out of chili paneer and shallow fried them in my appam pan. Once paneer is fried on both sides, drain the oil and keep the chili paneer aside.

This Paneer can be made ahead and stored in a refrigerator to use in any snacks, samosas or as a topping. Just have the store bought Paneer? Quickly grate it and mix it with the sauce and proceed like above.

For the rice:

Wash the rice well and cook it with 2 cups of water and salt to taste. Fluff it with a fork and keep aside. Fried rice usually tastes better with left over rice so use any left over rice if it is handy.

Heat Sunflower oil in a frying pan/Wok and add chopped red onions and all other veggies. Add salt and quickly stir fry till the veggies are 3/4th cooked. Add the Chili Paneer, the sauces(Sambal Oelek,Sriracha Hot Sauce,Soy Sauce), pepper powder and stir fry for another 2-3 minutes, mixing the ingredients well. Add the rice and quickly mix once.Check for salt and add more if needed.

Garnish with green onions and cilantro. Serve hot with a smile as though you don’t know what veggies are hidden inside 😀

Don’t want to use rice? Use some rice noodles/ wheat noodles instead. Still no? Just stir the Chili Paneer in veggies and use in as a wrap.

This version of Vegetables in Chili Paneer as a topping/filling for samosas, bhel puris, spread for pav bhaji/Wrap is one entry and the chili paneer fried rice is my second entry for Radhika’s Healthy Fast Food Event, hosted along with Sudeshna of Cook like a Bong.

Speaking of Paneer, isn’t it our desi answer for cheese? So why not munch the crunchy Paneer Kofta as a snack with a cup of tea?

Here they are, Paneer Koftas, as a Sunday Snack for Mirch Masala’s Sunday Snack Cheese Event.

I am also reposting another entry Mirchi Ka Salan for Priya’s Sesame Seeds Event.

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