Schezwan Egg Rice

Schezwan Egg Rice is a Chinese rice preparation made with hot and spicy schezwan sauce. It is very easy and simple to prepare. Only thing you should have schezwan sauce or you can make it by own.

This goes well with Gobi Manchurian or Aloo 65.

Ingredients

Cooked Basmati Rice - 2 cups

Finely chopped Garlic - 2 tsp

Finely Chopped Onions - 1 cup

Chopped Mixed Veggies - 2 cups (carrots, capsicum, cabbage & beans)

Chopped Spring Onions - 2 tbsp

Schezwan Sauce - 5 tbsp

Eggs - 3

Pepper – 2 tsp

Butter - 3 tsp

Salt to taste

(To Temper)
Oil - 2 tbsp

Fennel Seeds – 1/2 tsp

Cumin Seeds – ½ tsp

Crushed Ginger & Garlic – 1 tsp

Chopped Coriander Leaves – few

Dry Red Chilli - 2
Method

Heat butter in a pan and add garlic. When you start getting the aroma, add chopped onions and veggies and fry it till veggies are cooked and crisp.

Add spring onions and fry for a minute. Add the schezwan sauce and enough salt and mix well.

In another pan, scramble the eggs with a little salt and pepper.

Add the scrambled eggs to the pan along with rice and toss well on high fire for a few minutes.

In a pan, heat oil. Add all the ingredients which are under “to temper” and transfer into rice bowl, mix well.

Then serve hot...

Tofu Makhani

Tofu is a food made by coagulating soya milk and then pressing the resulting curds into soft white blocks. It has a low calorie food and contains large amounts of protein. And it is high in Iron.

It is highly nutritious, protein rich food made with soya milk. In this dish, tofu is fried with some Indian spices, and added into the gravy which absorbs and goes well with any main dish.

It is a healthy and unique tofu makhani dish which goes well with chapatti/naan/parota/dosa/idli/ghee rice/ fried rice…

Ingredients

Cubed Tofu – 2 cups
Chopped Onions – 1 cup
Chopped Tomatoes – 2 cups
Ginger Garlic Paste – 1 tsp
Tomato Puree – ½ cup
Cashew Nut Paste – 2 tsp
Chilli Powder – 2 tsp
Coriander Powder – 2 tsp
Kasoori Methi – 2 tsp
Lemon Juice – 2 tsp
Grated Jaggery – 1 tsp (Optional)
Oil – 2 tsp
Salt to taste
(To Temper)
Cumin Seeds – 1 tsp
Cinnamon Sticks – 2
Cloves – 3
Peppercorn – 2 tsp
Chopped Coriander Leaves – few
Oil – 1 tsp
Method

In a bowl, add cubed tofu pieces with lemon juice, 1 tsp of chilli powder & coriander powder, salt for about 30 minutes and keep it aside.

In a pan, heat oil. Add cumin seeds, cinnamon, cardamom, peppercorns and cloves. Then sauté it well for a min on a medium flame.

Now add the onions and fry till it turns slight golden in color.

Add ginger garlic paste, cashew paste, kasoori methi leaves, and fry for few min.

Then add chopped tomatoes and fry till it becomes mushy. Now add tomato puree, chilli powder, coriander powder, and sauté it for 5 to 7 minutes.

Once it done, then switch off the flame. Let it cool down for about 10 min, and then grind it as a coarse paste.

By meantime, heat oil. Fry tofu pieces and keep it in a paper towel. Otherwise spread oil in a dosa tawa, and fry tofu pieces on a medium flame.

In a pan, add 1 tsp of oil and add few cumin seeds and coriander leaves then add fried tofu pieces and sauté it for few min.

And add ground paste, extra water and keep cook for 5 min on a low flame.

Then switch off the flame and garnish with chopped coriander leaves.

Serve with naan/chappati!!!

Chicken Shorba

It is a delicious soup and very popular in Pakistani cuisine. It is really healthy traditional soup. This is very easy to prepare and gives you unique taste.

Give a trial at least once... Here is the recipe...
Ingredients
Chicken – 250 g
Chicken bones – few
Chopped Garlic – 10 cloves
Chopped Ginger – 2 inch piece
Cumin Seeds – 1 tsp
Chopped green Chilli – 2
Pepper Powder to taste
Salt to taste
Maida (All Purpose Flour) – 3 tsp
Butter – 3 tsp
Method
Clean and wash the chicken and bones. Put them in a vessel, add 5 cups of water and garlic and ginger then cook till the water is reduced to two and half cups. Strain and set aside.

Heat the butter in a pan and stir fry chicken pieces till tender.

Heat the oil in a deep pan, add cumin seeds, chopped green chilli. When they begin to change color, add all purpose flour flour and cook for a minute stirring continuously.

Add the reduced chicken stock, chicken pieces, pepper powder and salt.

Simmer for three to four minutes and serve hot. Finally add the chopped coriander leaves and serve hot.

Hot & Sour Chicken Soup

This is a delicious hot and sour chicken soup. It is one of the most popular soups in Chinese Cuisine.

The chicken and some of veggies are added to make this yummy soup.

In India, this soup is most popular as an Indo-Chinese dish. This contains both spicy and sour taste. If you wish you can add a pinch of sugar in it.

Ingredients
Chicken – 300 g
Oil – 1 Tsp
Butter – 3 tsp
Crushed Garlic – 2 tsp,
Crushed Ginger – 2 tsp,
Thinly Sliced Carrots – 1/2 cu
Frozen Corn – 1/4 cup
Chopped Green Beans – 1/4 cup,
Thinly sliced Celery – 1/4 cup,
Chopped Cauliflower – 1/4 cup,
Thinly sliced Chopped Cabbage – 1/2 cup,
Chopped Mushroom – ¼ cup
Soy Sauce – 2 tsp
Red Chili Sauce – 1 tsp
Black Pepper – 2 tsp
Vinegar – 2 Tsp
Corn Starch – 3 Tsp(mixed with a little cold water)
Beaten Egg – 1 (optional)
Chopped Spring Onions – ¼ cup
Chopped Mushroom – ¼ cup
Green Chilli Sauce – 1 tsp
Method
Cook chicken with chopped green chilli and salt. Once it done, take it out and cut it into small pieces.
Heat Oil and butter in a pan, add ginger and garlic and saute for few sec.
Add corn, green beans, carrots, celery and cabbage and saute for 2 minutes.
Now add the chopped chicken pieces and sauté well on a medium flame.
Add mushrooms, 1/2 of the green onions, chili Sauce, soya sauce and vinegar then bring to a boil.
Mix little water with the corn starch and add it to the soup then bring to a boil.
Slowly add in beaten egg and keep stirring to form strands and cook for 1-2 minutes.
Garnish with Spring Onions and serve hot!

Goan Egg Curry

This egg curry is yet another simple recipe. It is very popular in Goa. Every egg lovers would definitely enjoy with this curry.

It is very easy to make Goan hard boil egg curry, where the hard boiled egg is cooked Indian spice curry.

This is a mouthwatering egg curry and is famous in Goan cuisine. I have halved the boiled eggs and dropped into a spicy coconut based curry.

It goes well with roti/naan/dosa/idli/any meals…

Ingredients

Chopped Onions – 2 cups

Chopped Green Chilli – 3

Chopped Tomatoes – 1 cup

Garam Masala – 1 tsp

Turmeric Powder – 1 tsp

Tamarind Water – 1 cup

Boiled and Halved Eggs – 6

Coconut Cashew paste – 2 tsp

Oil – 2 tsp

Salt to taste

(For dry roast & grind)

Cumin Seeds – 2 tsp

Coriander Seeds – 2 tsp

Poppy Seeds – 1 tsp

Garlic – 6 pods

Chopped Ginger – 2 tsp

Peppercorn – 1 tsp

Dry Red Chilli – 4

Grated Coconut – ½ cup

Curry Leaves – few

Chopped Coriander Leaves - few

Oil – 2 tsp

Method

In a pan, heat oil. Add all the ingredients which are under “for dry roast and grind” and let it cool down for 10 minutes then grind it as a coarse paste.

Heat oil, add onions and curry leaves and stir fry, till the onions are a golden color. 

Add the tomatoes and stir fry till fat separates, and add the ground paste, turmeric, garam masala and salt, and stir fry till fat separates again. 

Add about 1 cup of tamarind water and another cup of plain water then mix well. 

When it comes to a boil, lower heat and simmers 10 minutes. 

Add coconut cashew paste, bring to a boil, and then simmer 3 minutes. 

Add eggs and serve hot garnished with the coriander leaves.

Balaleet

It is an extremely pleasing salty and sweet meal. 

This is originated from United Arab Emirates. It is also traditionally eaten on the Eid holiday.

This dish is prepared with sweet vermicelli which is fried until golden brown in color.

It’s a yummy dish of the Emirati cuisine and I have seasoned with fried eggs.

Ingredients

Whole wheat capellini pasta (or) Vermicelli – (200g pack) – 1

Sugar – ¼ cup

Saffron – 2 pinch

Milk – 2 tsp

Unsalted Butter – 5 tsp

Cardamom Powder – 1 tsp

Cinnamon Powder – 1 tsp

Turmeric Powder – ½ tsp

Curry Powder/Garam Masala – ½ tsp

Chilli Coriander Powder – 1 tsp

Black Pepper Powder – ½ tsp

Rose water – 1 tsp

Bay Leaves – 2

Salt to taste

Chopped Cilantro – few

(For Fried Eggs)

Eggs – 2

Pepper Powder – 2 tsp

Rose water + Milk + Saffron – 2 tsp

Salt to taste

Method

In a small bowl, add milk and saffron then mix well and then let it for about 10 min.

In a vessel, bring water to boil then add pasta. It should be half cooked.

Drain the excess water and transfer into separate bowl.

Add sugar and mix well until it dissolved completely in it.

In a pan, heat 3 tsp of butter then add cardamom powder, cinnamon powder, garam masala, pepper powder, turmeric powder, salt, bay leaves and saute it for few min.

Add pasta, and toss to coat evenly with spiced butter. Spread out into an even layer.

Sprinkle saffron milk mixture, rose water, and cook without stirring, until toasted for about 10 to 15 min on a low flame.

Again toast the opposite side of paste without burning for 5 to 10 min.

(For Fried Eggs)

In an another pan, melt the salted butter, add the mixture of milk, rose water and saffron, pepper powder and saute it for few sec.

Then add beaten eggs and mix it well. Then let it be cooked completely. Then switch off the flame. Transfer it into cutting board.

Then make it as thin sliced pieces and spread it over the cooked pasta.

Finally garnish with chopped cilantro and serve hot!

Mexican Veggie Saute

It is a simple veggie sauteed in Mexican style. I love some dishes in Mexican restaurant like chipotle… So I'm trying and learning many dishes nowadays. I started to cook some recipes in my kitchen.

So I hope you can see many posts (Mexican recipes) in my kitchen and give a try and don’t forget to send your feedback.

Here is the recipe...

Ingredients

Thinly Sliced Cebollas (Onions) – 1 (big)

Cubed Chayote Squash (Chow-Chow/Seemai Kathirikai) – 2 cup

Thinly Sliced Jicama

(Mexican Yam/ Mexican Turnip/Karunai kizhangu) – 1/2 cup

Thinly Sliced Zucchini (Summer Squash/Pumpkin) – 1/2 cup

Thinly Sliced Zanahoria (Carrot) – 1cup

Sliced Green Chilli - 5

Lime Juice - 2 tsp

Butter – 3 tsp

(To Saute)

Cacahuate (Peanuts/Groundnut) – ¼ cup

Chopped Hierbabuena (Mint/Pudina) – ½ cup

Chopped Cilantro (Coriander Leaves) – ½ cup

Salt to taste

Pepper – 2 tsp

Sliced Chile Verde (Green Chilli) – 7

Butter – 2 tsp

 Method

In a pan, melt butter. Add the ingredients one by one which are under “to saute” and saute for few minutes then keep it aside in a separate plate.

In a kadai, melt butter. Then add sliced green chilli, mint, coriander leaves and fry for a min.

Then add sliced onions and fry well till it becomes mushy. Then add carrots, summer squash, chayote and saute well with salt.

Sprinkle some water and close the lid, then keep cook for few minutes.

Now add pepper and mix well then keep saute well with butter. If you wish you can add another tsp of shredded butter in this stage.

You saute the veggie until the crisp tender, and then switch off the flame.

Now transfer the sauteed ingredients into veggie bow and mix well.

To get better taste, season with pepper, lime juice, and salt (optional) in veggie bowl.

Shahi Gobi Masala

It is a very creamy and spicy masala. It’s typical North Indian style thick gravy. I shallow fried the florets instead of deep frying.
This is very famous in moghlai restaurants. This goes well with roti/chapatti/dosa/naan/idli/any meal…

Ingredients
(To Marinate)
Cauliflower florets - roughly 2 cups
Corn Flour - 1 tbsp
Salt and pepper to taste
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
(For Masala)
Almonds - 10
Milk - 1 tbsp
Oil - 1 tbsp
finely chopped Onion – 1 cup (big)
Ginger garlic paste - 1/2 tsp
Chopped Tomato - 2
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Haldi (Turmeric Powder) - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Water - 1/2 cup
Garam Masala - 1/2 tsp
Lime juice - 1 tsp
Chopped Coriander leaves – few
(To Temper)
Bay Leaves – 1
Cloves – 4
Peppercorn – 6
Cinnamon Sticks – 2
Cardamom – 2
Oil – 1 tsp
Method
In blender, add badam and milk then mix well and make a smooth paste. Puree the tomatoes separately and keep aside.

Clean and wash the cauliflower florets, add all the ingredients which are under “to marinate” and let it for about 30 minutes.

In a kadai, heat oil. Then saute the marinated cauliflowers till the florets are cooked well and slightly changed brown in color.

In a kadai, heat oil. Then add onions and fry till it turns as golden brown.
Add ginger garlic paste and tomato puree and let it cook for 2-3 minutes.

Now add red chilly, coriander, turmeric, sugar and salt to taste. Then add the badam paste and water and let it come to a boil.

Now add the fried cauliflower florets and let it cook for 5-7 minutes. Add garam masala, coriander leaves and lime juice.

In a pan, heat oil. Add the ingredients which are under “to temper” and transfer into shahi gobi masala.

Then switch off the flame and garnish with chopped coriander leaves. Serve with roti or naan.

Eggplant Biryani

This is made with eggplant and some spices. This goes well with any fried dishes. I just served this with onion raita and dahi aloo.

Here is the recipe...

Ingredients

Eggplant – 1 (big)

(or) Brinjal - 1/2 kg

Basmati Rice – 2 cups

Chopped Onions – 1 cup

Chopped Tomato – 1 cup

Sliced Green Chilli – 6

Coconut Milk – 3 cups

Ginger Garlic Paste – 1 tsp

Fennel Seeds – 1 tsp

Lemon Juice – 1 tsp

Turmeric Powder – ½ tsp

Chilli Powder – 1 tsp

Ghee – 3 tsp

Chopped Coriander & Mint Leaves – ½ cup

Salt to taste

(For dry roast)

Cardamom - 3

Cinnamon – 2 inch sticks

Bay Leaf – 2

Cloves – 4

Peppercorns – 1 tsp

Method

Wash and chop the egg plants and keep it in a separate bowl.

Melt ghee in pressure cooker, and then fry rice for few minutes. Then take it out.

Heat another tsp of ghee, add fennel seeds and saute it for few seconds.

In a blender add all the roasted ingredients and make it as a fine powder.

Now add chopped onions, coriander & mint, green chilli and ginger garlic paste then fry well.

Add the ground powder, brinjal and fry for few minutes.

Then add salt, turmeric powder, chilli powder into this mix.

Then add rice, coconut milk, lemon juice and close the lid then keep cook for till 3 whistles comes out.

Then switch off the flame. Garnish with chopped coriander leaves.

Add more ghee for best taste. Aloo curry is the best combination for this dish.

Okra Coconut Gravy

It’s nice tangy and spicy gravy which goes very well with chapatti, rice, dosa, idli… Before using okras u should fry well in oil. It’s a great veggie and good for health. This mainly helps to improve your memory.

Ingredients

Okra/lady's finger – 500 g

Finely Chopped Onions – 2 cups

Finely Chopped Tomatoes – 1 cup

Tamarind Juice – 3 tsp

Red Chilli Powder – 2 tsp

Turmeric Powder – ½ tsp

To Temper

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Oil – 2 tsp

(To Grind & Paste)

Grated Coconut – ¼ cup

Shallots / Pearl Onions – 5

Cumin Seeds – ½ tsp

Oil – 1 tsp

Method

In a pan, heat oil. Add the ingredients which are under “to grind & paste” fry for few min. Let it cool down for about 5 to minutes then grind it as a coarse paste.

Wash the okras and cut into small pieces. Then keep it aside in a plate.

In a kadai, heat oil and add the ingredients which are under “to temper” one by one, allow spluttering.

Add onions and saute till transparent. Then add chopped tomatoes and fry till soft and mushy.

Now add the chopped okras and fry well. After few minutes, add the tamarind extract and mix it well.

Close the lid and after few min, add the ground mixture and stir well.

Then add water and allow cooking. Adjust water to desired consistency.

Finally add the chopped coriander leaves and switch off the flame.

Lemon Chutney

It’s fresh and homemade chutney. This is tangy and spicy chutney. If you wish you can add a pinch of sugar. Always use a dry spoon to scoop out the chutney. You can even add it a dip of anything…

  

This is one of the best combos for tandoori chicken/ paneer tikka/idli/dosa…

 

Ingredients

Red Chilli – 25

Lemon Juice – 5 tsp

Salt to taste

To Temper

Mustard Seeds – 1 tsp

Urad Dal – ½ tsp

Finely Chopped Onions – ¼ cup (big)

Chopped Coriander Leaves - 2 tsp

Curry leaves – few

Sesame /Gingili Oil – 5 tsp

Method

Soak red chilli in hot water for about 30 minutes. Keep all the ingredients ready to prepare this chutney.

In a blender, add soaked red chilli, and salt. Then grind it along with little water to fine paste.

Then add lemon juice into it. And mix well.

In pan, heat sesame oil. Now add mustard seeds, let it splutter than add curry leaves and chopped coriander leaves. 

Let it fry for 30 seconds. Now add ground chutney and keep on a low flame for another 5 minutes.

Spicy & Tangy Lemon chutney is ready to serve!!!

Spicy Tapioca Fry

This is a spicy tapioca curry. My mom used to prepare this curry. We liked to have this curry with any meals. I called my mom and asked this recipe. It came out very well. Try this spicy tapioca fry.

It goes well with sambar rice, rasam sadam, kuzhambu sadam, curd rice…
Ingredients
Tapioca – 1 (Medium)
Chopped Onions – 1 cup
Chopped Tomatoes – 1
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – ½ tsp
Salt to taste
Oil – 2 tsp
(To Temper)
Vengaya Vadagam – 1 tsp
Curry Leaves – few
Chopped Coriander Leaves – few
Dry Red Chilli - 2
Oil – 1 tsp
(For Paste)
Grated Coconut – ¼ cup
Fennel Seeds – 1 tsp
Method

Peel the outer skin of tapioca and wash it then cut into medium sized pieces.

In a vessel, bring water into boil. Add tapioca pieces, turmeric powder, and salt then close the lid then cook for about 10 minutes on medium flame.

In a pan, heat oil. Then add chopped onions fry till it becomes translucent.

Add ginger garlic paste, chopped onions and fry well till it becomes mushy.

Now add chilli powder, coriander powder, and sprinkle water and keep cook for about 3 to 5 min.

Then add cooked tapioca pieces into it, and then mix well. Then fry till it gets roasted.

Then add ground coconut paste and sprinkle oil. Let it mix with tapioca curry and cook for few min.

In a separate pan, heat oil. Add all the ingredients which are under “to temper” and saute for few seconds.

Then transfer into curry and switch off the flame. Garnish with coriander leaves.

Dahi Aloo Masala

It’s a spicy and tangy dahi aloo masala. This is very easy to prepare. Even bachelors can try this simple recipe. All you need are some potatoes and yogurt along with the regular Indian spices.

This goes well with biryani/pulav/naan/chapatti/sabar rice/rasam/ curd rice…

Ingredients
Baby Aloo – 10
Chopped Onions – 1 cup
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1tsp
Ginger Garlic paste – 1 tsp
Salt to taste
Yogurt – ½ cup
Oil – 3t sp
To Temper
Mustard Seeds – ½ tsp
Curry Leaves – few
Chopped Coriander Leaves – few
Oil – 1 tsp

Method

Wash the baby potatoes and pressure cooks it for 5 whistles. Then switch off the flame. Let it cool for 10 minutes, then take it out and remove the outer skin of potatoes and keep it aside.
In a kadai, add chopped onion and fry well till it becomes mushy.
Now add salt, ginger garlic paste and fry for a min.
Then add aloo and fry well in oil. Now add chilli, coriander powder and sprinkle some water.
Fry for 3 to 4 minutes on a low flame and then add garam masala. Mix well.
Finally add yogurt and mix well evenly. Then close the lid keep cook on low flame for about 10 min.
In a pan, heat oil. Add the ingredients which are under “to temper” then transfer this mix into aloo yogurt masala.
If you need, sprinkle some oil into this curry and fry the potatoes till it becomes roasted.
Switch off the flame. Garnish with chopped coriander leaves. Serve hot with biryani/curd rice!!!

Vermicelli Kheer

Vermicelli kheer is prepared mostly during festivals, temples and all occasions. It is originated from South asia. It is typically served during a meal or as a dessert. This is flavored with some nuts and saffron. 

In South India, this dessert is prepared and eaten on almost every festival. And it is considered a holy dessert and used as a Prasad.

The main difficulty in this dish is preventing the kheer from sticking to the bottom. That time you can add more milk into it.

I have added the nuts paste which is soaked in milk. It gives unique taste and nice flavor to this dish.

Ingredients

Vermicelli / Semiya – 100g

Milk –1 ltr

Sugar – 2 cups

Salt – a pinch

Mixed Nuts – ½ cup

Cashew & Dry Grapes – ¼ cup

Ghee – ¼ cup

Cardamom Powder – 1 tsp

Saffron – 2 pinch

Method

Soak mixed nuts in milk for about 30 minutes.

Take a pan and heat ghee, then roast Vermicelli/semiya till golden brown. And then keep it aside.

In the same pan, add more ghee and fry cashew nuts and raisins and keep it aside.

In a vessel, bring milk (half amount) to boil then let it cool down for about 10 to 15 minutes.

Take a pan; add remaining milk with a pinch salt. Now add vermicelli and cook on medium flame till it becomes soft.

Then add sugar, saffron and mix till it dissolves. Now add cardamom powder.

In a blender, add mixed nuts (almond, pista, cashew…) with milk and grind it as a coarse paste.

Then add this into kheer. And garnish it with fried cashew nuts and raisins.

Switch off the flame... If you wish, you can refrigerate for 1 or 2 hours. Then serve this delicious chilled kheer!!!