Tuesday, February 22, 2011

Chicken Fried Rice

This recipe surely gives us a chinese restaurant treat but without monosodium glutamate (MSG).The inspiration for this recipe came from Kylie Kwong (with little variations).


1/2 kg chicken thigh fillets,
3 cups steamed Basmathi or Jasmine rice
4 eggs, lightly beaten
3 tablespoon vegetable oil
1 tablespoon ginger, finely diced
1 red onion, finely diced
2 teaspoon white sugar
1 tablespoon spring onion, finely sliced
2 tablespoon Oyster sauce
2 tablespoon soya sauce
1/2 tablespoon chilli sauce (optional)
1/4 teaspoon sesame oil
1/4 cup coriander(cilantro) sprigs


Pour 1 tablespoon of oil in the hot wok or a shallow non-stick frypan.
Pour beaten eggs into wok and leave to cook on the base of the wok for few seconds.
Turn the egg mixture carefully and leave until almost cooked through.
Remove omelette from wok and set aside.
Pour 2 tablespoon of oil in the hot wok and stir fry onion & ginger for 30 seconds.
Add chicken and stir fry for 1 minute.
Add sugar, continue stir fry for few minutes.
Toss in rice, spring onions, few coriander sprigs, oyster sauce, soya sauce, sesame oil, along with reserved omelette.
Stir fry, using a spatula to break up the egg into smaller pieces, for about 2 minutes or until well combined and rice is heated through.
Transfer rice to a bowl.
Garnish with coriander sprigs and spring onions.

Monday, February 14, 2011

Pears in Chocolate Sauce


1 medium can of pears or 2-3 fresh pears
1 cup heavy cream
100 gm (½ cup) chocolate


If fresh pears are used, peel, core, slice in half and cook them in sugar water with a cinnamon stick around 3 minutes.
Allow to cool in the cooking liquid.
Heat the cream in sauce pan. Break up the chocolate and add it to the cream.
Allow to simmer slowly for 10 - 15 minutes over low heat, stirring occasionally.
Arrange the pears in desert bowls and pour the sauce over them, serve warm or chilled.

Happy Valentine's
day to all

Tuesday, February 8, 2011

Rosti potatoes

Rosti potatoes is basically a swiss dish, goes well as a side dish for lunch or main breakfast dish. But my choice is as an evening snack. It is easy to make and kids love this.


4 medium size potatoes
1 big size onion
1 tsp freshly ground black pepper
Oil for shallow fry


Peel the skin & coarsely grate the parboiled (boil potatoes for approximately 10 minutes)potatoes.
Grate the onion into potatoes.
Season with salt and pepper. Mix thoroughly.
Oil and heat a pan.
Shape the potato mixture into balls.
Press the balls to the thickness of about 1 cm.
Shallow fry on both sides over moderate heat until golden brown.

Monday, February 7, 2011

Green Apple Kesari


1 cup of fine semolina
1 cup of sugar
½ green apple finely chopped
2 tbl spoon of butter
1 tbl spoon of cashews
1 tbl spoon of shredded almonds
1 tsp of cardamom powder
Pinch of green food color

In a hard nonstick pan, fry cashews, shredded almonds in little bit of butter & keep it aside.
In the same pan roast semolina until it becomes golden brown & keep it aside.
Add 3 cups of water in a pan, allow it to boil.
Add cardamom powder, sugar, food color.
In a low flame, add semolina little by little & stir it well.
Add finely chopped apples to it.
Cook in low flame for further few minutes.
Add all the dry fruits, remaining butter and serve it with your own choice of shape.