Tag: quick meals

Penne With Spinach and Corn

Making a steaming pot of delicious penne pasta cannot get easier than this. I absolutely love this penne with spianch and corn recipe. It is so easy and requires almost zero effort! Just plonking all the ingredients straight into one pot and we have a pasta dish of our dreams.

You can make this penne with spinach and corn for a quick meal fix. It is also customisable, as this recipe remains a very basic one. You can add your choice of herbs, cheese or type of pasta too. However, penne works best in a situation like this (personal recommendation). However, you can go with what you have (fusilli is a winner here too).

Ingredients in this Penne with Spinach and Corn Recipe

This recipe requires just a few basic ingredients, with spinach and corn being the two stars of the show. Ingredients are few but each one of them plays a crucial role in bringing the dish together.

The base of the pasta uses milk. If you want to skip the dairy, you can opt for coconut milk. Or if you want to take it a notch up higher, you can add cream. I like to add milk as it keeps the base lighter and does not make it too heavy to consume.

penne with spinach and corn

penne with spinach and corn

The cheese is absolutely essential in the end. You can use any cheese of your choice, and as much as you want. As you can probably make out from the video, I have not gone overboard with any ingredient here, even the cheese. Because I wanted to make it a simple, practical recipe which is not overtly indulgent. Having said that, if you are making it for a special night, please be generous with the cheese if you feel like it.

I have gone with normal cheddar here. You can use any kind of cheese. A combination of sharp cheddar and mozzarella works best in this recipe.

penne with spinach and corn

penne with spinach and corn

Here’s a look at the recipe.

Preparation time – 15 minutes

Cook time – 30 minutes

Serves – 4

[ingredients title=”Ingredients”]

  • 1 tbsp extra virgin olive oil
  • 15 g butter (1 tbsp approx.)
  • 12 g finely chopped garlic (3 tsp approx.)
  • 70 g finely chopped onions (2/3 cup approx.)
  • 60 g uncooked corn kernels
  • 120 g chopped spinach
  • 300 ml milk
  • 130 g penne pasta
  • 26 g toasted walnut paste (see directions)
  • Salt to taste
  • 2 tsp black pepper powder
  • 80 g grated cheese [/ingredients]

[directions title=”Directions”]

  1. Make the toasted walnut paste and keep ready. To make it, toast some walnuts on a pan till they are golden and crunchy. Cool them and grind them with a little bit of water till a fine paste forms. Keep this ready before you start making the pasta.
  2. Heat olive oil in a pot alongside butter. Keep the flame at low.
  3. Once the butter melts and assimilates with the olive oil, add the finely chopped garlic. Let the garlic simmer in the oil at low heat for a few minutes till it releases its aroma and flavours into the oil.
  4. Add the onions and increase the heat to medium. Stir for 3-4 minutes or till the onions are cooked and turn translucent.
  5. Add the corn kernels and cook for five to six minutes till they are nice and soft. Uncooked corn kernels do not take too much time to cook.
  6. Once the corn is cooked, add the spinach and stir it in for another two minutes.
  7. The spinach will wilt quickly. Pour the milk into the pot, alongside the penne and the walnut paste.
  8. Let the milk come to a boil. Then reduce the flame to low and cook covered till the penne is completely soft.
  9. Take lid off and add grated cheese. Mix and reduce till a thick consistency. At this point, you can add some fresh herbs like basil.
  10. Serve hot alongside some bread on the side. Enjoy! [/directions]

penne with spinach and corn

If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

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Happy slurping!

 

Macaroni and Cheese Without Milk & Flour

Macaroni and Cheese is a classic recipe and everyone’s favourite. There are a thousand ways to make this recipe and this is mine. I no way do I claim this recipe to be an authentic version. This macaroni and cheese recipe is very personal and I have been making this for as long as I can remember. I usually skip the milk and the flour in this recipe, as I feel it makes the entire meal way too heavy. For a home cooked meal, I like to keep it simple, and use a little bit of cream and hot water as the binding agent, and there is absolutely no compromise on the amount of cheese!

macaroni and cheese

What makes this macaroni and cheese recipe so special?

There are several reasons why this macaroni and cheese recipe is special.

-Probably the easiest mac and cheese recipe there is!

It cannot get easier than this. This recipe is made straight in a skillet and there is no oven needed whatsoever. You can always put some extra cheese on the top and bake it until golden brown to make it a little more special. But if you want to skip that part, it is fine too!

-The best topping (other than cheese)

The second best part about this macaroni and cheese recipe is that delicious topping of panko breadcrumbs, seasoned with salt and pepper. This topping makes a world of a difference to the flavour profile and elevates this recipe to a whole new level. It is a must if you make this, as the recipe is otherwise pretty simple.

macaroni and cheese

Good quality macaroni is a must!

The market has a wide variety of macaroni, but this recipe requires for one that is sturdy and does not melt too quickly. Go for a brand that has superior quality elbow macaroni, and skip the flimsy ones that you might make for an Indian style macaroni pasta. This is because the macaroni will cook in the base of cream and hot water, and it needs to maintain its shape and not disintegrate into the sauce. Clumpy or mashed macaroni is a nightmare when it comes to a good macaroni and cheese.

macaroni and cheese

Here’s a look at the recipe.

Preparation time – 15 minutes

Cook time – 35-40 minutes

Serves – 4

[ingredients title=”Ingredients”]

  • 1 cup breadcrumbs
  • 1/4 tsp black pepper powder (for flavouring the breadcrumbs)
  • 1 cup elbow macaroni
  • 2 tbsp cooking oil (any neutral oil like Sunflower/Canola etc.)
  • 2 tbsp butter (25 grams)
  • 1 cup finely chopped onions
  • 3 medium cloves of garlic, finely chopped
  • 6 cups of boiling hot water
  • 3 cups elbow macaroni
  • 1/2 cup fresh cream
  • 1/2 tbsp freshly ground black pepper powder
  • 1/2 tsp Oregano
  • 1/2 tsp chilli flakes (optional)
  • 1 tsp dried mix herbs (if any)
  • Salt to taste
  • 150 g grated processed cheese [/ingredients]

[directions title=”Directions”]

  1. Heat a skillet and add the breadcrumbs. Keep stirring the breadcrumbs on medium to low flame till they start to turn golden brown. Do not burn.
  2. Season the breadcrumbs with salt and black pepper powder. Set aside for later.
  3. Heat oil in a skillet or pot. Add the butter and mix the two fats. Add the chopped onions and saute till they turn aromatic and slightly golden brown.
  4. Once the onions are soft, add the garlic and saute till it assimilates with the oils and the onion.
  5. Once the onions and garlic is cooked and do not contain any rawness, add the hot water and the cream. Mix well and let it come to a boil.
  6. Add the elbow macaroni into the boiling base and stir well.
  7. Season with salt, black pepper powder, and the herbs. I like to add chilli flakes for some heat, you can skip it if you do not want it.
  8. Once everything is well combined, cover and let the macaroni cook on medium to low flame for 10-15 minutes (or till soft). Keep checking from time to time to prevent it from burning.
  9. Take lid off and stir till you get a creamy consistency. Add in the rest of the cream and cheese and mix well.
  10. Serve hot with a generous topping of the toasted breadcrumbs. Enjoy! [/directions]

macaroni and cheese

macaroni and cheese

I hope you try this delicious macaroni and cheese recipe soon. It is a slight deviation from the traditional recipe, but tastes lighter and extremely delicious!

If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Find me on Instagram – www.instagram.com/slurrpilicious

Join me on Facebook – www.facebook.com/slurrpilicious

Watch me on Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

Egg Curry

Egg curries are such a regular in my home. I cook them up whenever I am in no mood for an elaborate meal. And there are some versions of egg curries that I keep coming back to. This egg curry recipe is one of those homestyle and comforting version that reminds me of warmth and love of the times gone by.

The preparation of this egg curry is extremely simple. The taste of the curry is also quite subtle, but the flavours are on point. It’s not a loud recipe with a lot of oil or spices, but a simple one that you can make with the essentials in your pantry. The style of cooking is very Assamese as I grew up eating Assamese food and hence the cuisine has a big influence on my style of cooking. For instance, I love to use mustard oil in my cooking. And this recipe uses cold pressed mustard oil, that lends the curry a unique pungency and sweetness.

egg curry

The key to a good egg curry is boiling the eggs perfectly. Egg curries always have hard boiled eggs that are seasoned, deep fried and added to the gravy right towards the end. We follow a similar procedure in this recipe. Let’s take a look on how you can boil eggs perfectly for your egg curry.

How to Cook Perfectly Boiled Eggs

egg curry

Making a perfectly boiled egg has a few tips and tricks. Nobody wants a broken egg, de-shaped egg or an under-boiled or over-boiled egg in their egg curry. The egg has to be firm and evenly cooked. Here are the tips I always follow that can help you become a pro at boiling eggs specifically meant for an egg curry.

  • Add salt to water

Whenever you boil eggs, the first thing to do is to use a wide mouthed pot. Fill it up with water so that the eggs can be submerged completely in the water. Once the water starts to boil, add about two teaspoons of salt to it. Addition of salt prevents the eggs from cracking.

  • Boil the water before adding the eggs

Now let this water come to an aggressive boil before you add the eggs. Adding the eggs to room temperature water can give them a shock when the temperature rises, causing the skin to stick to the shell. So add the eggs only when the water is boiling hot.

  • Be gentle

Because we need to add the eggs to a boiling pot of water, you must be gentle. Raw eggs break very easily so make sure you use a spoon to gently place the eggs into the boiling water. Do not let go of the spoon till you drop the egg right at the bottom.

  • Check the timing

After placing the eggs into the pot of boiling water, I let it boil on high flame for exactly ten minutes. Remove the eggs and place it immediately in ice cold water so that it stops cooking. De-shell the eggs after ten minutes.

Okay, now that you know how to boil the perfect eggs, let’s get on to the ingredients in the curry. Note down the recipe and I hope you try this soon.

Preparation time – 15 minutes

Cook time – 40 minutes

Serves – 3

[ingredients title=”Ingredients”]

  • 6 large eggs
  • 3 tbsp mustard oil
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt (adjust as per taste)
  • 2 dried red chillies
  • 1 bay leaf
  • 1 green chilli, finely chopped
  • 2 cardamoms
  • 1 inch cinnamon stick
  • 2 cloves
  • 2 cups finely chopped onions
  • 1 tbsp ginger-garlic paste
  • 2 cups pureed tomatoes
  • 1 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 1 tsp coriander powder
  • 2 cups hot water
  • 3 tbsp whisked curd
  • 2 tbsp Kasuri methi
  • 1 tsp garam masala
  • Fresh coriander (chopped) for garnish [/ingredients]

[directions title=”Directions”]

  1. Boil water in a wide mouthed pot. Add salt to it and mix well.
  2. Once the water starts to boil, gently add six eggs to it (see video for reference).
  3. Boil the eggs for ten minutes and transfer to ice cold water. De-shell the eggs after ten minutes. Set aside.
  4. Heat mustard oil in a kadhai. Once it starts to smoke gently, add Kashmiri red chilli powder, turmeric powder and salt. Give it a good mix.
  5. Add the boiled eggs into the kadhai and fry on high heat till all of the them are golden brown and crispy. Fry the eggs uniformly and set them aside.
  6. Reduce the heat to low and temper the same oil with bay leaves, dried red chillies, chopped green chilli, cardamoms, cloves and cinnamon. Give it a quick stir.
  7. Add the finely chopped onions and cook for around five minutes till they turn translucent and start to brown.
  8. Throw in the ginger garlic paste and cook this for another five to seven minutes on medium to low flame till everything combines well and the rawness disappears.
  9. Once the onions and ginger garlic paste cook well, add the pureed tomatoes. Stir for two minutes.
  10. Season with cumin powder, coriander powder and black pepper powder. Mix well.
  11. Cover and cook on low flame for five to seven minutes.
  12. Take off flame and pour hot water. Mix well and let it come to a boil.
  13. Add whisked curd and kasuri methi to the boiling gravy. Mix well.
  14. Once you have achieved your desired consistency, add the fried eggs and boil for another two minutes.
  15. Garnish with freshly coriander. Serve hot with steamed rice. Enjoy!  [/directions]

egg curry

I hope you try this egg curry recipe super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Instagram – www.instagram.com/slurrpilicious

Facebook – www.facebook.com/slurrpilicious

Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

Chana Dal Pulao

It’s lockdown day 5738821 and peak summers isn’t helping. With all of us being homebound and going on with our worklives from home, we are also facing an increasing burden of domestic work. I have been getting a lot of messages on my Instagram lately where you all are asking me to add more easy recipes that do not take much time, are delicious and can be made in large batches. So here I am adding another personal recipe from my own kitchen that has saved me a lot of time, especially in this lockdown.

This chana dal pulao is extremely flavourful and delicious and will fill you up. I usually make a large batch that easily goes for two meals (we are three people). Having food ready in the fridge for the next meal is a different kind of relaxation, right? I completely understand the hassle of cooking everyday and sometimes we just don’t feel like going through that ordeal again. And peak summers does not really help in any case. So here is a one pot rice recipe that you will defintely love if you are also someone looking for easy meal options for yourself and those you live with.

chana dal pulao

While this recipe is easy, it does require some preparation in advance. Here’s what you need to keep ready before you start making the pulao.

  • Soak the rice – This step is very crucial to get rice that is fluffy and light. Wash the rice thoroughly under running water at least 5-6 times till the water that drains out is crystal clear. This step is very important as it helps to ensure that all the excess starch is removed so that you get rice that is fluffy and also not too heavy. Pro tip – Do not waste the starchy water. It is full of nutrients. Use it to water your plants. Once your rice is washed, soak the rice in clean water for 30 minutes to one hour. Till step will ensure that the rice fluff up to its maximum potential.
  • Boil your chana dal – To reduce the cook time of the pulao, we will have to keep the chana dal or split chickpeas ready. Wash the chana dal and soak them in water for 2 hours. Once they are soft, boil them in a pressure cooker for five to six whistles till they are soft (and not mushy).

chana dal pulao

Here’s the recipe.

[ingredients title=”Ingredients”]

  • 1 1/2 cups basmati rice
  • 1 1/2 cups chana dal (split chickpeas)
  • 1 cup finely chopped onions
  • 3 tbsp vegetable oil
  • 2 cardamoms
  • 2 cloves
  • 1/2 inch cinnamon stick
  • 1 cup fresh coriander leaves, roughly chopped
  • 5 garlic cloves
  • 1 inch ginger
  • 2/3 cup fresh tomato puree
  • Salt to taste
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp black pepper powder
  • 1/3 cup whisked curd
  • 1 tsp garam masala [/ingredients]

[directions title=”Directions”]

  1. Wash and soak the rice for 30 minutes.
  2. Wash the chana dal and soak them in water for 2 hours. Once they are soft, boil them in a pressure cooker for five to six whistles till they are soft.
  3. Make a paste of the ginger, garlic and coriander with about three tablespoons of water.
  4. Heat oil in a skillet or pot. Temper with cardamom, cloves and cinnnamon.
  5. Add the finely chopped onions and saute till they turn translucent and golden brown.
  6. Pour the ginger, garlic and coriander paste and cook on medium flame till you see the oil release from the sides.
  7. Add the fresh tomato puree and mix well. Cover and cook for a few minutes till rawness disappears and oil splits from the masala.
  8. Uncover the skillet and give it all a good mix. Season with Kashmiri red chili powder, coriander powder, black pepper powder, cumin powder, turmeric powder and salt. Mix well.
  9. Add the boiled chickpeas and mix well till it gets coated well with the masala. Add two cups of hot water. Cover and let it cook till the dal comes to a luscious gravy.
  10. Add the soaked rice and gently mix everything together. Add two more cups of hot water and some garam masala. Mix and cover and cook for 30 minutes on the lowest flame possible.
  11. Check the rice after 30 minutes. Turn off the gas and let it rest undisturbed for another 15 minutes.
  12. Garnish with fried onions and fresh coriander.
  13. Serve hot with some raita and salad. [/directions]

chana dal pulao

chana dal pulao

I hope you try this chana dal pulao super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Find me on Instagram – www.instagram.com/slurrpilicious

Find me on Facebook – www.facebook.com/slurrpilicious

Find me on Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

The Best Egg Fried Rice

I know how much you guys love easy recipes. I am a big fan too! I love meals that require very little time and effort, yet give delicious and nutritious results. Because compromising on taste just for easy is a big no-no! So here I am to share with you all my go-to egg fried rice recipe that is better than takeaway! Why better? Because it is definitely fresh, and you can control the amount of oil, sugar, and vegetables! I love adding lots of colour in the form of vegetables and this way I ensure my body gets to eat them. And those eggs are a super fluffy and delicious addition to fried rice that is a sea of exciting flavours.

egg fried rice

How To Make Delicious Egg Fried Rice Every Single Time

Before we begin, let me share with you some tips on how to make the best egg fried rice every single time. Following these simple rules will help you understand the nuances of good and homemade fried rice and those additional tips and tricks will enhance the taste and flavor even more.

– Keep everything in arm’s reach

You must have seen how quickly the takeaway guy tosses fried rice and noodles for you, right? The reason why the cook moves so fast is that’s how fried rice needs to be made. The steps move really fast when making fried rice, so it’s best to keep all the ingredients right next to you because any kind of delay will hamper the results.

– A really hot wok

A wok works best for fried rice because it’s easier to toss everything together, and also the deep pan makes frying super quick. Make sure you get your wok really really hot before you add the oil and the rest of the ingredients. This will ensure you get the tastiest texture in the vegetables and because you will have to move really fast, you won’t burn anything.

– A day-old rice

The rice you use to make fried rice should be cold and at least a day old. If you add hot rice to the pan, it will stick and become all mushy because of the excess moisture. Using a day old rice helps the rice to disintegrate better and also separates the grains. If your rice has got clumped up in the refrigerator, use your hands or a fork to untangle it before you cook it in the wok.

Why this version of Egg Fried Rice?

  • Delicious and super easy!
  • Healthy and quick
  • Better than takeout
  • You need 20 minutes to make this
  • Made with basic Chinese pantry essentials.
  • Highly customizable!
  • Top it off with toasted sesame seeds for extra crunch.

egg fried rice

egg fried rice

Preparation time – 15 minutes

Cook time – 15 minutes

Serves – 3

[ingredients title=”Ingredients”]

  • 4 cups cooked white rice
  • 4 eggs
  • 3 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 green chilli, slit in half
  • 1/2 cup onions
  • 1 tbsp ginger, very finely chopped
  • 1 1/2 tbsp garlic, very finely chopped
  • 1 cup green beans, finely chopped
  • 1 cup carrots, finely chopped
  • 1/2 cup fresh green peas
  • 1 tbsp Oyster sauce
  • 2 tbsp dark soy sauce
  • Salt to taste
  • 1 tsp black pepper powder
  • 1 tbsp red chilli sauce/Sriracha
  • Spring onion greens, for garnish
  • White sesame seeds, for garnish [/ingredients]

[directions title=”Directions”]

  1. In a bowl, mix the Oyster sauce and soy sauce together. Set aside.
  2. Break four eggs into a bowl. Season with salt and a pinch of pepper. Whisk for a minute.
  3. Heat a tablespoon of oil in a wok. Add the beaten eggs and scramble them gently. Disintegrate the pieces. Keep them soft, do not overcook. Set aside.
  4. In a fresh wok, add two tablespoons of vegetable oil and one tablespoon of sesame oil.
  5. Add a slit green chili while the oil gets hot. This helps infuse the oil with the flavor of the chili.
  6. Once the oil heats up and starts to smoke, add the onions. Saute on high heat for a few seconds.
  7. Add the finely chopped ginger and garlic and saute for a few seconds on high heat.
  8. Next, add the vegetables and continuously stir for 2-3 minutes. The idea is to cook the vegetables till it remains crunchy and its sides start to brown a little.
  9. Season with salt and pepper. Stir well.
  10. Add the hot sauce. Mix.
  11. Time to add the rice and the Oyster and soy sauce mixture. Mix very well ensuring each grain of the rice coated in all the sauce, without any lumps.
  12. Once the rice is done, add the fried eggs and give it one last mix.
  13. Garnish with spring onion greens and white sesame seeds.
  14. Serve hot and enjoy! [/directions]

egg fried rice

egg fried rice

If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook. For all my videos, you can subscribe to me on YouTube.

Related recipe – 30 Minute Stir Fry Noodles

Happy cooking!

15 Minute Vegetable Fried Rice

Here’s an easy way to whip up dinner in 15 minutes, while also ensuring you eat your vegetables. This vegetable fried rice is one of my go-to recipes every other day and I can never get enough of it.

The best part about this recipe is its ease and highly customisable option. You can make a large batch and add eggs, chicken or more vegetables of your choice. This vegetable fried rice uses the most minimal ingredients and is as simple as it can get. The it’s beauty lies in the freshness of its ingredients.

How to make the perfect fried rice every time

Fried rice might be a simple dish but it requires a few things done right every single time. The best kind of vegetable fried rice are those where each grain of rice is separate and cooked to perfection. Nobody likes a soggy plate of fried rice, nor does one want half cooked rice bites in their spoon. Apart from that the way the vegetables are cooked also matter a lot! They cannot be soggy or raw – just the right amount of crunch.

vegetable fried rice

vegetable fried rice

Here are some of the tips you might want to follow to make that perfect fried rice every single time.

  • Always use a wok for making fried rice because it helps is faster and uniform cooking.
  • Make sure your wok is really hot before you add oil and other ingredients.
  • Make sure the vegetables you add are chopped finely so that they can cook quickly.
  • The rice that you add to any fried rice should always be cold. Otherwise, it will stick to the wok and become lumpy. It’s best to use a day old rice.
  • If you add any protein like chicken or shrimp, cook them before you add the vegetables.
  • Add the soy sauce and vinegar just before you remove the wok from the gas stove.
  • Always garnish in the end after turning the gas off.

vegetable fried rice

vegetable fried rice

Cooking the perfect rice for frying

In this recipe, I have used joha rice, which is a flavourful small grained rice found in Assam, India. It is starchy and has a beautiful fragrant. You can use jasmine rice too. The quality of rice can really change the game. If you do not have jasmine rice, you can use any small grain rice available near you – broken basmati is a great choice!

vegetable fried rice

For small grained rice, wash them thoroughly under runnign water till the water is clear. Once they are thoroughly washed, add them to a pan, instant pot or a pressure cooker. If you are using 1 cup rice, use 1.5 cups of water to cook it. And once cooked, keep the rice covered for 10-15 minutes after turning off the gas. Keep the rice in the fridge overnight, and use it the next day for making fried rice.

Why this vegetable fried rice?

  • Delicious and super easy!
  • Healthy and quick
  • Better than takeout
  • You need 15 minutes to make this
  • Made with bare minimum pantry essentials.
  • Highly customizable!
  • Can be made in large batches.

vegetable fried rice

Preparation time – 15 minutes

Cook time – 15 minutes

Serves – 3

[ingredients title=”Ingredients”]

  • 30 ml vegetable/sesame oil
  • 2 slit green chillies (optional, add it if you like spicy food)
  • 100 g onions, finely chopped
  • 15 g garlic, finely chopped
  • 80 g carrots, chopped
  • 80 g green beans, chopped
  • 80 g fresh green peas
  • Salt to taste
  • 4 g black pepper powder
  • 150 g cooked white rice
  • 30 ml dark soy sauce
  • Coriander/spring onion greens for garnish [/ingredients]

[directions title=”Directions”]

  1. Heat oil in a wok. Let it smoke.
  2. Temper the oil with slit green chillies (optional).
  3. Add the chopped onions and fry till it starts to brown and becomes translucent.
  4. Add the sliced garlic and saute till its rawness fades.
  5. Next, add the beans, carrots, and peas and saute for about a minute or two on medium flame. Do not overcook the vegetables as they need to remain crunchy.
  6. Season with salt and pepper.
  7. Add the boiled and cold rice to the mixture. Mix well till the rice is heated through and everything gets mixed together perfectly.
  8. Pour in the soy sauce and mix well until every grain of the rice gets stained in the sauce.
  9. Garnish with fresh herbs – coriander or spring onion greens – whatever you have available!
  10. Serve with cucumbers and tomatoes on the side. [/directions]

vegetable fried rice

I hope you try this version of vegetable fried rice! Super simple and easy. Please feel free to add more vegetables or any protein of your choice.

If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook. For all my videos, you can subscribe to me on YouTube.

Related recipe – 30 Minute Stir Fry Noodles

Happy cooking!

Whole Wheat Masala Paneer Puris

I am a big fan of puris. Though in Assam we have luchis, which are lighter and fluffier flatbreads, I don’t mind puris as well. India serves its people so many varieties of puris. Spinach, masala, potatoes – there is something for everyone! But have you ever heard of masala paneer or cottage cheese puri?

whole wheat paneer puris

whole wheat paneer puris

Well, I had not either till I experimented with these whole wheat paneer puris one day. The results were so fabulous that it took me by surprise. These puris are not just yummy, but so crunchy and perfect. It is just one of my best discoveries and it will blow you away too, I promise.

So let’s get straight to the recipe without any delay:

Preparation time – 30 minutes

Cook time – 20 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

  • 250 g whole wheat flour (atta)
  • 1 tbsp ghee
  • 200 g paneer (cottage cheese)
  • 2 tsp Kashmiri red chili powder
  • 50 g coriander leaves, finely chopped
  • 2 tsp carrom seeds (ajwain)
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp Kasuri methi or dried fenugreek leaves
  • Water for kneading
  • Refined oil for deep frying [/ingredients]

[directions title=”Directions”]

  1. Grate the paneer and add it to the whole wheat flour in a mixing bowl. Mix the two together gently with your fingers, forming a light crumble.
  2. Add the ghee and mix it well with the flour.
  3. Mix the salt, carrom seeds, red chili powder, fenugreek seeds, chopped coriander leaves and garam masala to the flour and paneer mix. Combine everything well with your hands.
  4. Add water at room temperature, little by little, till a soft dough is formed. Add water in intervals, to ensure the dough doesn’t get too sticky. You will not need too much water because the cottage cheese will release some water into the dough as well.
  5. Once the dough is ready, rub it with some oil on all sides. Cover and keep it aside for 30 minutes.
  6. Make small rounds with the dough. Roll them out with a rolling pin into small puris. Don’t make them too thick or thin.
  7. Heat oil in a kadhai. The oil should be enough that the puri gets completely immersed in it.
  8. Once the oil is hot, fry the puris. Press it with your cooking spoon and let the puri get immersed in the oil. Flip the puri and cook both sides.
  9. Enjoy hot and crispy with chole, raita, subzi or gobble them up just like that! [/directions]

whole wheat paneer puris

whole wheat paneer puris

whole wheat paneer puris

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whole wheat paneer puris

And as always, happy cooking! <3

Perfectly Sweet, Spicy and STICKY Orange Chicken

It is the season of oranges! I can see them everywhere right now and they are just so delicious and beautiful. I am a big fan of oranges. One of my favorite things to do is to chew on some fresh oranges in the winter sun. Beautiful!

In Delhi, we get a lot of the kinnow variety of orange. Also known as Mandarin, this orange is bright, softer, super sweet and very juicy. I have used freshly squeezed kinnow juice in this recipe. You can use any variety available locally near you.

orange chicken

This orange chicken is one of my favorites. Super simple to make and very aromatic. The combination of brown sugar and orange juice makes for a sticky syrup, which adds a perfect glaze as well as taste to the orange chicken recipe. The chicken is shallow fried here. You can deep fry it as well if you want an extra crispy version.

Here’s a look at the ingredients and procedure.

Preparation time – 20 minutes

Cook time –  30-40 minutes

Serves – 2-3 people

[ingredients title=”Ingredients”]

For marination:

  • Boneless chicken thighs cut into equal pieces, 500 g (make sure they have been patted dry)
  • Fresh ginger paste, 1.5 tsp
  • Fresh garlic paste, 1.5 tsp
  • Sesame oil, 1 tsp
  • Dark soy sauce, 3 tbsp
  • Cornflour, 30g
  • Salt to taste

For the recipe:

  • Vegetable oil, 4 tbsp
  • 2 green chilies, finely chopped
  • 3 medium onions, finely chopped
  • Brown sugar, 1 tsp
  • Crushed garlic, 1 tsp
  • Crushed ginger, 1 tsp
  • 1 medium capsicum, cut in cubes
  • Black pepper powder, 1 tsp
  • Salt to taste
  • 150 ml freshly squeezed orange juice
  • 2 tsp dark soy sauce
  • Chopped spring onion greens for garnish
  • Toasted sesame seeds, for garnish [/ingredients]

[directions title=”Directions”]

  1. Mix the boneless chicken thighs with ginger paste, garlic paste, sesame oil, dark soy sauce, cornflour, and salt. Marinate this for 20 minutes.
  2. Heat 3 tbsp vegetable oil in a wok. Shallow fry the marinated chicken in batches, till they are crispy from all sides. Set aside.
  3. Heat 1 tbsp vegetable oil in another wok. Add the chopped green chilies, followed by the chopped onions. Saute for a minute.
  4. Add the brown sugar and mix well. Saute for another two minutes till onions turn translucent.
  5. Add the ginger and garlic and stir. Cook this till the raw aroma of the ginger and garlic disappears.
  6. Once the onions merge well with the ginger and garlic, add the chopped capsicum. Cook this for another minute.
  7. Season with salt and black pepper powder. Stir well.
  8. Pour in the freshly squeezed orange juice. Cook till it reduces by half.
  9. Wait for the orange juice to turn into a sticky and thick sauce. Add the fried chicken to the mixture.
  10. Gently mix the fried chicken with the rest of the ingredients.
  11. Drizzle in some dark soy sauce and stir well till the color changes to a darker version of the original.
  12. Take the wok off from heat.
  13. Garnish with spring onion greens, sesame seeds, and orange zest.
  14. Serve hot with plain rice or fried rice. Enjoy! [/directions]

orange chicken

orange chicken

orange chicken

I hope you do try this simple, mouth-watering recipe.

If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

 

Thai Basil Chicken

My love for Thai cuisine has only grown recently. I was completely unaware of how amazing Thai food is until I actually started trying it out a lot at restaurants and Thailand itself. And man was I blown away!

The best part about Thai cuisine according to me is its freshness and the use of seasonal produce. There is way too much variety, be it for vegetables, herbs or fruits. Thailand is one place where I would even love to live for a while and learn about their cuisine from the local people. Any sponsors?

chicken recipes

Why this Thai Basil Chicken?

This Thai basil chicken is an explosion of flavours in the mouth. It has all the elements that makes it a winner – sweetness, some fieriness to open your senses, crunch and colour. The use of just the right herbs and sauces make it taste like you’re eating at a professional pan-Asian restaurant. And it makes for a super doable weeknight meal. Here are some more reasons why you need to make this asap:

  • It is quick and super easy to make.
  • Tastes brilliant with some rice.
  • Ingredients can be found in any supermarket.
  • It makes for a wholesome meal.
  • It is healthy.
  • You can customize the flavors as per your wish.

chicken recipes

A pleasant accident!

The background story to this chicken recipe is quite interesting. I had gone to my local farmer’s market on a whim and ended up buying a host of Thai spices and aromatics (along with other unplanned checks on my invisible food list). I was obviously craving for some Thai goodness in my mind. I came home and tried this stir-fry. I must say I was surprised by the results. It’s too good to be true kind of a chicken recipe!

chicken recipes

What kind of basil can you use?

As the name suggests, basil is the star ingredient of this recipe. I absolutely love basil and do not leave any chance to use it in my food. Thai basil chicken is a very common dish in Thailand and found almost everywhere. Thai people usually make it with the holy basil (Indian tulsi) that grows abundantly over there. That is the traditional way of cooking it.

The holy basil is more pungent and sharp in its taste as compared to normal basil. But you can also use Italian basil, and the taste is still marvelous. I personally prefer Italian basil over the Thai basil.

Few techniques to keep in mind

  • Preparing the minced chicken

As you can see from the pictures, this recipe used chicken in its minced form. I have minced it myself because that way I know it is as fresh as it can get. Don’t fret already, it’s very simple!

All you have to do is take a chef’s knife and beat the boneless chicken breast till it flattens out. Then you need to mince the breast into tiny pieces by breaking it using vertical force with your knife. It is then cooked with Thai spices and aromatics, basil and kaffir lime being the best addition. Note them all down and surprise yourself with this amazing chicken recipe.

  • Adding the herbs

This recipe required the addition of two herbs – Kaffir lime leaves and basil leaves. The time of adding both these herbs will vary in the recipe. The addition of Kaffir lime leaves is before the basil leaves as it is a sturdy leaf that does not wilt. And the more you cook it, the more it releases its flavor. So the Kaffir lime leaves can be added to the chicken once it’s half cooked.

The basil leaves, on the other hand, are very tender. So they need to be added right at the end after switching off the flame. This ensures that their freshness is intact and you do not get a recipe with wilted leaves.

  • Use of chili

Over here, I have used just a bit of Naga chili or bhoot jolokia, which is also the hottest chili in the world. But you can add any chili you like. Just make sure it’s hot as this recipe tastes good when spicy. But again, that is also up to your taste. The traditional recipe uses bird’s eye chili, which a super hot Thai chili.

The Recipe

Preparation time – 15 minutes

Cooking time – 30 minutes

Serves – 3

[ingredients title=”Ingredients”]

  • 500 g minced chicken
  • 1 tbsp sugar
  • 1 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 150 ml chicken stock
  • 2 tbsp cooking oil
  • 1 large onion, finely chopped
  • 7-8 garlic cloves, finely chopped
  • 2 Thai green bird’s eye chilies, finely chopped
  • 100 g green beans
  • 2 fresh Kaffir lime leaves
  • 50 g basil leaves, finely chopped
  • 1/2 naga chili (bhoot Jolokia)
  • Salt to taste [/ingredients]

[directions title=”Directions”]

  1. Make the Thai sauce first. In a bowl/cup, mix the following and stir well – oyster sauce, dark soy sauce, fish sauce, sugar, and chicken stock. This is the sauce we will use for cooking, and is the highlight of the flavors.
  2. Heat cooking oil in a wok. You can also use sesame oil for extra punch. Add the minced chicken breast and fry it in the oil till it disintegrates completely.
  3. Cook the minced chicken for about five minutes, till the water from the chicken evaporates. Add the onion, garlic, and chopped chilies to the same wok and fry till onions become translucent. You can use any kind of chilies here in case you do not have bird’s eye chili.
  4. Add the green beans to this mix and stir until the chicken is cooked thoroughly.
  5. Season with salt.
  6. Pour in the sauce into the chicken and cook until the meat soaks in the goodness of the liquid. Make sure it does not become too dry.
  7. Roughly chop two fresh Kaffir lime leaves and add to the chicken and give it a slight mix.
  8. Turn the gas off and add the chopped basil to the chicken. Keep stirring till the basil turns into a beautiful dark green color.
  9. Add some Bhoot Jolokia or Naga chili in the end, if you like it extra spicy like me.
  10. Serve with white rice.

[/directions]

chicken recipes

chicken recipes

chicken recipes

I hope you try this recipe out. I have been getting a lot of engagement from the video that I posted on my Instagram and Facebook page. I honestly love this Tha basil chicken recipe and it is so easy to pull it off. You can also make it with pork. Vegetarians can try the same with vegetables or tofu.  And you will feel like you are at a great Thai restaurant.

I am all about quick and tasty dinners. And this, my friends, is the ultimate of all minced chicken recipes that are going to fill you up with comfort and happiness. Do let me know how you like it. Happy cooking! Here’s the video. Do subscribe to my YouTube channel for all my videos.

Related recipe – Street-style Pad Thai Noodles