Quick & Healthy Chinese Chicken Stir Fry

A perfect side dish for brown rice/white rice/fried rice or as is with some sweet corn chicken soup :) Instead of Chicken, try using Tofu, Paneer or Mushrooms. It's super yummy!

Ingredients: Serves 4

• Boneless Chicken - 6 strips (Marinate with 1 tbsp Soy Sauce, Salt and Pepper for 10 minutes)
• Spring Onion - 5 stalks chopped
• Green Bell Pepper - 1 cubed
• Red Bell Pepper - 1 cubed
• Carrot - 1 sliced thin
• Green Chillies - 3 chopped
• Ginger - 1 tbsp chopped fine
• Garlic - 1 tbsp chopped fine
• Soy Sauce - 2 tbsp
• Rice Vinegar - 1 tsp
• Tomato Ketchup - 1 tbsp
• Corn flour paste - 1 tbsp+2 tbsp water
• Salt - to taste
• Oil - 1 tbsp

Method:

1. Heat a tsp oil in a pan, add the chicken pieces and fry until it cooks and turns brown and crispy. Set aside
2. Add 2 tsp of oil in same pan, add ginger, garlic and green chillies. Let it fry for few seconds
3. Add all the vegetables, salt and saute them until the vegetables are cooked but still crispy
4. Add soy sauce, vinegar, tomato ketchup and mix well for 2 minutes
5. Add in sauteed chicken and corn flour paste. Let it fry for about a minute.
6. Garnish with few spring onion and Serve Hot!!

Onion Pakora

Ingredients: Serves 3-4

• White Onion - 2 cups sliced thin
• Besan/Chick pea Flour - 1/2 cup approx.
• Rice Flour - 1/4 cup approx.
• Chilli powder - 1 tsp
• Green chillies - 2 chopped fine
• Coriander leaves - 2 tbsp chopped fine
• Cooking Soda - a pinch
• Salt - to taste
• Oil - to deep fry

Method:

1. In a bowl, add sliced onions, green chillies, coriander leaves, chilli powder, salt and baking soda
2. Mix in besan and rice flour in parts to the onion mixture, until the besan/rice flour semi-coat the onion mixture. Set aside for about 10 minutes
3. Do not add any water to the onion-flour mixture. The mixture needs to be sticky for a crispy pakora.
4. The onion gives away water and makes a sticky batter with the flours.
5. Heat oil in a frying pan and drop the onion mixture like shreds in hot oil. Let it turn golden brown before removing it
6. Drain the Pakoras and serve Hot!

Green Chillies Chicken

Taking a trip down my memory lane, the one chicken dish that I remember always wanting to relish and still want to, is my Mom's Green (Chillies) Chicken. The simple flavors of Green Chillies, Onion, Turmeric Powder, Mint and Coriander leaves all combine so wonderfully well and provide such deliciousness on your taste palette.

I would simply say, my All-Time Chicken "Comfort Food" from my Mom's Kitchen that satisfies me as a Taster and a Cook. 

Spicy, Flavorful, Super Easy to make with just 5 main MUST Ingredients and Cooks in 10 minutes!!! Who wouldn't love that!!! Give it a try! 

Ingredients: Serves 3-4

• Chicken - 1 pound (washed, cleaned and chopped to medium size pieces)
• Onion - 1 cup chopped fine
• Green Chillies - 6 (adjust as desired)
• Turmeric Powder - 2 tsp
• Mint leaves - 1/2 cup chopped
• Coriander leaves - 1/2 cup chopped
• Seasoning - Mustard seeds, Urad Dal
• Salt - to taste
• Oil - 2 tbsp

Method:

1. Heat oil in a pressure cooker, add in seasonings. Once spluttered, add green chillies and let it fry for about 30 seconds
2. Add chopped onions and saute until it turns soft. Add turmeric powder, chicken pieces, salt and mix well and saute for about a minute
3. Add the chopped mint and coriander leaves and close the pressure cooker (Do not add any water. The chicken releases lot of water while cooking)
4. Let it cook for about 2 whistles (adjust the number of whistles as per your pressure cooker) and switch off the flame.
5. Once the pressure is down, open the lid and you would see cooked chicken with loads of water
6. Switch ON the flame and let it cook until the water evaporates and the chicken turns kind of dry and all of the chicken, onions and herbs all come together.
7. Garnish with some coriander leaves and savor them HOT as a side dish for Rice or Chapathi or as Is.

Paal Halwa / Milk Halwa

We recently had a get together at our place. As a guest, our dear friend "Nan" had brought in "Milk Halwa" she had made following the recipe from Manjulas Kitchen website. It was so deliciously good that the halwa got over in no time and I had to make it the following weekend to satisfy our taste buds again.

"Nan" thanks for bringing in the super tasty dessert and reminding us about this wonderful Indian delicacy :)

Manjulas Kitchen has a clear video on how to make the Milk Halwa. The only change I made to the recipe was reduced the amount of sugar added to the dessert.

Ingredients: Makes about 2 to 2 1/2 cups of halwa approx.

• Whole Milk - 12 cups
• Sugar - 3/4 cup as desired (The website recipe calls for 1 cup of sugar for 12 cups milk) 
• Cardamom seeds - 1/2 tsp powdered fine
• Butter - 4 tbsp
• Lime Juice - 3 to 6 tbsp
• Chopped Nuts - to Garnish

Method: 

http://www.manjulaskitchen.com/2011/04/14/milk-cake/

Dry Tomato Cauliflower

The perfect side dish for the laziest cooking day :) Very few ingredients, but full on flavor!

Ingredients: Serves 4

• Cauliflower florets - 3 cups
• Cumin seeds - 1 tsp
• Tomato - 1 (Juice them)
• Chilli powder - 1 tbsp
• Coriander powder- 1/2 tbsp
• Garam Masala - 1 tsp
• Oil - 2 tbsp
• Salt - to taste

Method:

1. Heat oil in a pan, add cumin seeds and saute for a few seconds
2. Add chilli powder, coriander powder, garam masala and saute in oil for few seconds. Take care not to burn the masala
3. Add in the tomato juice, salt and let it cook for few minutes until the raw tomato flavor leaves
4. Add the cleaned cauliflower florets, salt and mix well until the tomato paste coats all the florets
5. Sprinkle some water and close the pan with a lid. Let it cook until the cauliflower turns soft.
6. Garnish with coriander leaves. Tastes wonderful for Dosa, Chapathi or Puri.

Collard Greens Poriyal

Good Morning Folks!! 

If your a lover of Greens variety back home in India, a visit to the US market would be such a disappointment. That's the way I felt when I found there were very few greens varieties here in US. But keeping my hopes high, I decided to try the available kinds and yes, I started to love what was available, Swiss Chard being my favorite :) 

Collard Greens is another favorite of mine and tastes awesome with very few ingredients. For those who haven't given it a try, you will not be disappointed for sure!

Ingredients: Serves 2

• Collard Greens/Any Greens variety - 1 bunch (3 cups approx when chopped) 
• Onion - 1/4 chopped fine
• Dried Red Chillies - 5
• Seasonings - Mustard seeds, Urad Dal
• Grated Coconut - 1 tbsp (Optional)
• Salt - to taste
• Oil - 1 tbsp
• Water - 2 tbsp

Method:

1. Wash the collard greens really well and chop them really fine
2. Heat oil in a pressure cooker, add the seasonings and let it splutter
3. Add chillies, onions and let it saute for a minute. Add the chopped greens, salt and mix it well.
4. Sprinkle some water and let it pressure cook for about 3 whistles
5. Once pressure is down, add grated coconut and serve! Super Easy, healthy and yummy!

Black Bean Cakes

I had always been hesitant to try a bean burger for a choice. Until one fine day, a good friend of mine "Amirtha" made her version of black bean and corn cakes for burger. The cakes tasted so good with a crispy layer and creamy filling. Thank you Amy! :) Black Bean cakes there after became a regular in my menu. Here is a simple black bean cake recipe you could use as a burger filling or eat them just as it is as a snack too:

Ingredients: Makes 6 cakes

• Canned Black Beans - 1 tin
• Onion - 1/4 cup chopped finely
• Red Pepper/Capsicum - 1/2 diced finely
• Spring Onions - 3 stalks finely chopped
• Green chillies - 2 small chopped fine
• Garlic - 2 pods chopped fine
• Bread crumbs - 1/2 cup
• Salt - to taste
• Oil - 1 tbsp + to toast

Method:

1. Drain the canned black beans and rinse the beans with water. Let the water drain completely
2. Heat pan with oil, saute green chillies, garlic for few seconds. Add the chopped onions, pepper, spring onions, salt and let it saute until turns soft
3. Mash the drained black beans and add it to the pan. Mix it well with the beans. Switch off the flame
4. Once cool, add the bread crumbs and mix the bean mixture well. Make them into patties and shallow toast them with little oil in a pan
5. Serve them with Salsa or Sour Cream or in between burger buns with cheese.. Yum!

Just like Fried "FRIES", But BAKED!

In this big world of web, there are so many recipes that seem interesting and makes us want to try our hands on. With my usual browsing on yesterday, I came across an interesting method for "Oven Baked Fries" recipe. The recipe promised a crispy and crunchy exterior and soft and fluffy interior.

I gave it a shot immediately yesterday and yes, it tasted just like FRIED Fries without all the oil! Give it a try, you definitely wouldn't be disappointed. 

Ingredients: Serves 4

• Potatoes - 4 small (The actual recipe calls for Russet Potatoes, but I tried it with Red Potatoes)
• Oil - 2 tbsp
• Salt - to taste
• Pepper - to taste (Optional)
• Hot Water - to soak potatoes

Method:

1. Pre-heat oven to 475F
2. Cut the potatoes into desired wedges and put them in a bowl. (I did not take the skin off. Do as desired)
3. Pour the hot water into the bowl and set aside for about 30 minutes
4. After 30 minutes, drain the water completely and pat dry all the potato wedges dry using a towel or paper towel
5. Add oil, salt and pepper to the pat dried potatoes and mix well
6. Spread them on a well greased baking sheet and cover the baking sheet with a foil. 
7. Bake for about 5 to 7 minutes covered. Remove the foil cover and bake for about 20-30 minutes.
8. Flip the potatoes twice in between for even crispness and browning
9. Yummy French Fries.. Guilt Free French Fries for you!!

Note:

• To make it Indianised, you may add garam masala/chilli powder/amchur powder/cumin powder to the potatoes.

White Pumpkin Kootu

Ingredients: Serves 4

• White Pumpkin - 2 cups chopped (Remove skin and de-seed)
• Channa Dal - 1/2 cup 
• Grated Coconut - 4 tbsp
• Green Chillies - 2 or 3
• Jeera/Cumin seeds - 1 tsp
• Coconut oil - 1 tbsp
• Turmeric powder - 1 tsp
• Seasonings - Mustard seeds, Urad Dal & Curry leaves
• Salt - to taste

Method:

1. Wash the channa dal, add 1 cup water and cook till it turns soft and mushy
2. Grind coconut, cumin seeds and chillies to fine paste. Set aside
3. In a pressure cooker, heat oil, add seasonings and let it splutter
4. Add the chopped pumpkin and let it saute for a minute. 
5. Add the cooked channa dal, ground coconut paste, turmeric powder, salt, little water and mix well
6. Let it cook for about 3 whistles. Switch off and open once pressure is down
7. Mix well and serve hot with rice or chapathi.

Note:

• Instead of pumpkin, you may use chayote, yam, yellow pumpkin, bottle gourd
• Use of coconut oil gives this dish a wonderful aroma and taste

Fragrant Jeera Rice with Soy Beans

Sometimes a very simple dish with few ingredients can bring in as much comfort and taste as an elaborate one. Jeera Rice is one such simple dish that makes the whole house fragrant and would want anybody to relish its delicious simplicity immediately.

For quite sometime I have been adding as much protein in our diet. Soybeans/Edamame is one such pantry ingredient I try to use in as many dishes as possible.

You would just need simple raitha or spicy curry to go along with this rice. Of course, the rice just by itself tastes awesome too!!

Ingredients: Serves 4

• Basmati Rice - 1.5 cups
• Onion - 1 small sliced
• Soy Beans(Edamame) - 1 cup (I use frozen beans, if using fresh ones, make sure you cook them atleast half done)
• Green Chillies - 5 slit
• Cumin/Jeera Seeds - 1 tsp
• Fresh Ginger Garlic Paste - 1 tbsp
• Cinnamon stick - 1/2 inch
• Cardamom - 2
• Cloves - 2
• Cashews - 2 tbsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Salt - to taste
• Water - 3 cups

Method:

1. Wash the rice and soak for about 20 minutes.
2. Meanwhile, Heat oil and ghee in a pan, add in cinnamon stick, cloves and cardamom, green chillies, cashews and saute for few seconds
3. Add the sliced onions, ginger garlic paste and saute until onions fry well to light golden color
4. Add the soy beans to the onion mixture and saute for about 2 to 3 minutes
5. Once Soy Beans are cooked, add water and let it come to a boil
6. Add the soaked rice, salt and let the pot cook with closed lid in a medium flame
7. Let it cook for about 10 minutes (cooking time depends on the flame level, keep an eye on the pan)
8. Once cooked, switch off the flame and let it sit for about 5 minutes
9. Fluff up the rice with a fork and serve hot with Raita or any Spicy Curry!

Note:

• You may add any kind of beans/Paneer/Tofu/Chopped Spinach to the rice and make it more flavorful.