Mushroom In Hot Garlic Sauce With Fried Rice

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Chinese food is one of the most delicious types of cuisine. The wonderful thing about this cuisine is that it tastes so good,healthy and is very easy to prepare. It is one of my favorite cuisine other than indian cuisine. I love the different sauces they use in the cuisine n each dish has a unique taste.

Today I made mushroom in hot garlic sauce which has a nice taste n aroma because of the garlic and I loved it. Along with this I made chinese fried rice too, which turned to be a wonderful combination. I did not use ajinomoto which is common in Chinese cuisine but believe me it still tasted awesome.

Mushroom In Hot Garlic Sauce

Ingredients

• 1 cup diced mushrooms
• 1 cup diced bell pepper(red,green n yellow)
• 2 tbsp chopped spring onions
• 1 tbsp olive oil
• salt to taste

For Hot Garlic Sauce

• 1 tbsp finely chopped garlic
• 2-3 finely chopped dry red chillies
• 1 tbsp oil
• 2 tbsp tomato sauce
• 1 tsp soya sauce
• 1/2 tsp black pepper
• 1/2 tsp honey
• 1 tsp corn flour
• 1 cup homemade vegetable stock (6 cubes)
• 1 cup water
• salt to taste

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Cooking Procedure

Mix corn flour with vegetable stock n water n keep aside Heat oil in a pan, fry the chopped red chilles n garlic for a min on medium flame.

Add tomato sauce,soya sauce,salt,pepper,honey n cook for 1/2 min. Then add the corn

flour mixture n stir continously till it boils. Let it simmer for 2 min till the sauce thickens.

Remove the pan from the stove and keep aside.

Note: If you use ginger in place of garlic it becomes ginger sauce.

Heat oil in another pan add all the veggies and saute on high flame for 4 min shift it to a serving plate and before serving heat the garlic sauce n pour over the veggies n serve with fried rice.

Chinese Fried Rice

• 1 cup rice
• 1 tsp chopped garlic
• 1/4 cup finely chopped beans
• 1/4 cup finely chopped carrot
• 1/2 cup chopped bell pepper
• 2 chopped green chilli
• 1 tsp soya sauce
• 1 tsp chilli sauce
• 1 tsp vinegar
• 1 tbsp oil
• salt to taste

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Cooking Procedure

Soak rice with 1.5 cup water for 20 min then cook it in a pressure cooker with the addition of 1/2 tsp oil in the water. ( Tip: Adding oil helps to make the rice less sticky n separate). If it is a rice cooker use 2.5 cup water. And keep aside.

Heat oil in a pan or wok add green chilli,garlic,onion n stir fry for 30 sec. Then add beans carrot n stir fry for one min,then add bell pepper,salt,pepper n stir for one more min. Now add the rice,soya sauce,vinegar,chilli sauce n mix nicely n stir for 2 more min.

Serve hot with mushrooms in hot garlic sauce.

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Tags: Fried Rice, Mushroom, Garlic, Sauce, Hot Garlic Sauce

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Batata Nu Shaak With Doodhi Thepla

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This is my second gujarati meal after preparing khichadi with kadhi a few days back. You might have noticed I am preparing simple dishes as this cuisine is new to me. It took me only 45 min to prepare both the dishes side by side n I enjoyed it. I got this recipe from from Nandinis Blog. Thank you Nandini for keeping a beautifull collection of recipes.So here is the recipe...

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup chickpea flour/besan
• 2 tbsp rice flour
• 1 cup grated bottle gourd/doodhi
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/2 tsp coriander powder
• salt to taste
• 2 tbsp oil
• 2 tbsp cilantro /coriander leaves
• 1/2 tsp oil for frying each thepla

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Cooking Procedure:

Mix all the above ingredients except the oil needed to fry the thepla into a soft firm dough. If needed add very little water as the bottle gourd already contains lot of moisture.Let it sit for 10 min.

Divide them into small 1 inch diameter balls, make them into circles with a rolling pin n fry on a pan on both sides till golden brown with a little oil.

Batata Nu Shaak

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Ingredients:

• 2 cups diced potatoes
• 1 cup chopped tomatoes
• 1 tsp grated ginger
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp oil
• 1 tbsp chopped cilantro
• 1/4 tsp cumin seeds
• 1/4 tsp sugar
• pinch of hing (asaefodita)
• salt to taste

Cooking Procedure

Heat oil in a deep bottom pan, add cumin seeds, hing, grated ginger, turmeric powder n fry till cumin seeds splutter.Now add coriander powder,cumin powder,chilli powder,sugar n fry for 30 sec.Now add chopped tomatoes n stir till they become soft. Then add cilantro leaves,salt n stir for 30 sec.

Add the diced potato n 1 cup water n let it simmer on medium flame,stir occasionally till potato become cooked.Once it becomes soft mash a few a diced potatos to thicken the gravy. Cook for 1 more min n serve hot with thepla,rice or rotis.

My batata nu shaak goes to

Kids Lunch Box Treat by Tastebuds

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Tags: gujarati potato curry, thepla, gujarati cuisine,doodhi thepla

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Delightful Bread Swirls

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Recently there was a contest being declared on manjula's kitchen , she is such a versatile lady n one of my inspirations for cooking. The contest is to make an appetizer with the main ingredient being potato.I made these bread swirls which won the contest.

I am glad to share this recipe for the bread swirls which are a healthy and delightful appetizer.In most of my parties when kids are invited they need something that is easy to hold and filling too.Kids dont like to carry their food on plate so I got this idea for them but it became a party hit with adults too !!.

These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.

Ingredients:

• 5 bread slices
• 1 cup boiled potato
• 3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
• 2 chopped green chilli
• 1/2 tsp chat masala
• 1/2 tsp channa masala
• 3 tbsp mozzarala cheese
• salt to taste

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Cooking Procedure:

For Stuffing

Mash all the above ingredients except bread n cheese to a smooth paste n keep aside

For Bread Sheet

Remove the sides of the bread n join them with little water edge to edge overlaping 1 cm .Now use a rolling pin flatten the bread gently.

Preparing the Bread Swirls

Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.Sprinkle the cheese on the stuffing n roll it slowly from one end and seal the end gently with little water .Then wrap it plastic sheet n freeze for 30 min.After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.

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Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven with 375F to bake 7 mins each side or till golden brown

You delightful bread swirls are ready and can be served with tomato ketchup

I am sending this to

Hearth n Soul

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Tags: Bread, Potato, Snack, Party Treat, Appetizer, Easy Recipe, Kids Recipe

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CROCK POT PORK AND APPLES

A few months ago, I tried Katy's recipe for "Simply Great Chicken" at Food for a Hungry Soul. The sauce was excellent, so I decided to try it with pork. The inspiration for today's post comes from that recipe with a nod to my cooking buddy Katy!!
2 pound LEAN pork roast
½ cup brown sugar
.7 ounce DRY Good Seasons Italian dressing
¼ teaspoon black pepper
pinch of red pepper flakes (or to taste)
2 large granny smith apples

Trim the roast of all big fat. I used a 2 pound sirloin pork roast that was ultra-lean. Cut it into 2" cubes. Peel and core the apples and cut them into large chunks. Toss everything together well and place in a crock pot that you have sprayed with vegetable spray.

Cook on low for 5 to 6 hours, depending on how large your meat cubes are. Stir the meat and sauce a few times during the cooking time.

After the mixture has cooked for about 4 hours, the apples will start to break down and turn into something like an applesauce-gravy. Sounds strange, but it is delicious. Pork is done when it is fork tender. Serve over rice.

NOTE: If you use more than a two pound pork roast, add enough apples to equal one large apple per pound of pork.

NOTE: The .7 ounce packet of DRY Good Seasons brand Italian salad dressing comes in several varieties. Make sure you use the "regular style" one. Mix the dry powder with the brown sugar and spices.

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Sweet Corn Delights

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Corn is everybodys favourite n mine too, I wanted to try something different instead of routine with corn, I found the corn fritter n a corn halwa recipe from Priya Mitharwals blog which was so tempting n could not resist myself.

Today I got a chance to try them n they came out so well n was very yummy. Thank you Priya for sharing these wonderfull dishes.

Corn Halwa

Ingredients

• 1.5 cup sweet corn (I used frozen)
• 1 cup milk
• 1/2 cup water
• 1/4 cup sugar
• 1/4 tsp cardamom powder
• 2 tbsp ghee (clarified butter)
• 1 tsp chopped pistachio for garnishing

Make a coarse paste of the corn with blender. Heat the ghee in a pan, add this corn paste n fry in a medium flame for ten min. Stir continously then add milk n water. Let the cook till all the liquid evaporates. Then add sugar n cardamom powder n stir it nicely for 5 min.

Garnish with pistachio n serve warm.

Corn Cottage Cheese Fritter

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Ingredients:

• 1 cup sweet corn ( I used frozen corn)
• 3/4 cup grated cottage cheese(paneer)
• 1/2 cup onion
• 1/2 cup chickpea flour(Basen)
• 1/4 cup milk
• 4 chopped green chillies
• 3 tbsp chopped cilantro
• 1 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp chat masala
• 1/4 tsp turmeric powder
• salt to taste
• oil for deep fry

Cooking Procedure

Cook the corn on microwave for 3 min ,then make it a coarse paste in a blender,add all the above ingredients to make a smoothe paste .Heat oil in a frying pan,take 1 tbsp batter make a fine ball out of it n press it lightly into a round shape then fry them till golden brown.

Serve hot with ketchup.

I am sending both these recipes to

BB7 - Iron Chef hosted by Nupur

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Tags: Sweet Corn, Cottage Cheese, Easy Recipe, Tasty Recipe. Indian Sweet, Indian Snack

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3 MINUTE MICROWAVE CORNBREAD

When I first found this little recipe, promising fresh corn bread in 3 minutes, I thought "no way". I'm here to tell you "yes way"...it is excellent!! You won't get the brown crunchy part of corn bread that a lot of people love, but the taste and texture is surprisingly good and when you weigh the benefits of serving hot corn bread in 3 minutes, well...I will definitely be using this recipe often!!
2 tablespoons vegetable oil
½ cup milk
1 egg
½ teaspoon vanilla
½ cup white flour
½ cup corn meal
2 tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt

Mix everything with a whisk and pour into a greased microwave safe baking dish. I used a 6½ x 6½ x 2 baking dish. Microwave on high for 3 minutes. If your microwave doesn't have a carousel, then manually rotate the dish half way through the cooking cycle. NOTE: I used a 1000 watt microwave and it took exactly 3 minutes. If your microwave is different than that, you may have to adjust the cooking time.

NOTE: I used cooking spray inside of the baking dish and the cooked corn bread removed very easily.

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Rich Chocolate Almond Tea Cake

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I wanted to prepare chocolate truffles but the chocolate seemed to be too rich with cocoa flavor with a mild bitter taste which didnt suit us so I modified it to make a rich chocolate cake.It came out very well and it is also my first chocolate cake !!

I was pleasantly surprised I didnt have to throw it away n could make another dish that balanced the bitterness of cocoa powder n its tasty too for chocolate lovers like my hubby.

Ingredients:

• 5 oz unsweetened chocolate bar (Bakers Brand)
• 1/2 cup grounded almond
• 1/2 cup all purpose flour
• 1/2 cup milk
• 1/4 cup oil
• 2 tbsp butter
• 3/4 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 1 tsp almond extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup finely chopped almonds (optional)

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Baking procedure

Preheat oven 350 F.

Break the chocolate into pieces n melt it with almond n vanilla extract in a bowl set over sauce pan of hot water. Stir until well blended. Now add butter to it n stir till it melts.

Mix all purpose flour with baking powder, baking soda n grounded almonds nicely.

In another bowl beat the eggs and sugar for 3 min with a hand blender with medium speed till it become fluffy.Then add oil,milk and again blend till it all mix nicely.Then chocolate sauce to it n stir with spatula.

Take the flour and slowly add to the above mixture and stir till it blends properly .This can done with hand blender or even with a spatula.

Pour it into a well graeased 9x5 inch loaf pan n bake for 30 min. check with a toothpick if it doesnt stick its ready.

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Serve with a cup of coffee or tea.

I am sending this chocolate almond tea cake to

Champa's Bake off event

Chocolate Dreams hosted by Shabitha

EFM - Bakes and Cakes Series hosted by Srilekha

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Tags: Chocolate cake, cake, tea

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Magic With Cottage Cheese ( Paneer )

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Paneer is such a versatile ingredient there is no limitation to use it. I have a big crush on paneer and whenever I come across any new variety with paneer I bookmark it without second thought. Because of this habit when I saw this paneer stuffed okra on my darling friend Aipi's blog n paneer kachori on another wonderfull blogger friend Santosh I was determined to try them very soon. And I did it !!

I thank them both for sharing these wonderfull recipes. My crush with paneer will continue for ever : )

Paneer Kachori

Ingredients:

• 1 cup all purpose flour
• 1 tbsp corn flour
• 1/2 cup grated paneer
• 1 tbsp finely chopped mint leaves
• 3 tbsp grated carrot
• 3 finely chopped chilli
• 1/2 tsp grated ginger
• salt to taste
• oil for deep fry

Mix all the above ingredient except oil nicely then add 1/4 cup or less water to make a elastic n silky smooth dough.Divide the dough into 10 balls and with a rolling pin shape them into circles of 3-4 inch diameter.

Heat oil in a fry pan, once hot drop one puri at a time and let if puff. Make sure both the sides are golden brown before you remove from oil.

Serve hot with a cup of tea.

Paneer Stuffed Okra

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Ingredients:

• 15 to 20 medium size okra
• 1/2 cup diced onions
• 1/2 cup diced tomato
• pinch of hing
• 1/4 tsp turmeric powder
• 1 tbsp oil

For Stuffing

• 1/2 cup grated cottage cheese (paneer)
• 1 tsp coriander powder (dhania)
• 1/4 tsp red chilli powder
• 1 tsp amchur powder (dry mango powder)
• 1/4 tsp garam masala
• 1 tsp chopped cilantro
• salt to taste

Cooking Procedure

Wash the okra n pat it dry then n trim the edges and slit on one side lengthwise n keep aside.

Mix all the ingredients of stuffing with 1/2 tsp oil n stuff 1 tsp per okra.

Arrange the stuffed okra on a microwave safe plate, drizzle some oil n cook in microwave for 4 min on high.

In the meantime heat 1 tbsp oil in a pan, add onions,turmeric powder n hing n stir for 2 min. Then add the cooked okra to the onion mixture, sprinkle some salt n let it cook for 2 min. Stir occasionally n then add diced tomato n remaining stuffing if available. Mix softly n let them cook for 2 more min. You stuffed okra is ready.

Serve with rice or roti or as a filling for tortilla wraps.

I am sending both these recipes to

BB7 - Iron Chef hosted by Nupur

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Tags: Paneer, Cottage cheese, Paneer Bharwan Bhindi, Paneer Kachori

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