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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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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Potato Parsley Stir Fry

One day i bought parsley by mistake instead of cilantro n later when i want to use cilantro in some dish i realized that it was parsley , for a moment i couldn't get what to do with this big bunch of parsley as what ever dish i knew to prepare with it used very minimum parsley ,to use the full bunch i would need to make atleast 10 dishes . I looked up the net n found this simple n tasty combo, i changed it slightly according to my convenience ...the parsley gives a very nice flavour to the dish and after knowing the health benefits of parsley i started buying parsley intentionally :)

Ingredients:

• 3 medium size potatos
• 1 cup chopped parsley
• 1 tsp finely chopped garlic
• 1 tbsp butter/olive oil
• 2 to 3 green chillies
• salt to taste

Cooking Procedure:

Peel the potato n dice it into half inch cubes,slit the greens chilles and clean n chop the parsley

Heat butter in a pan add garlic and green chilli let it saute for a min

Add potato and stir occasionally and cover it till it become tender

Add the chopped parsley n mix it nicely ,cook for another two mins

Add salt and stir for one more min n serve hot with rice or rotis

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Tangy Crunchy Asparagus

I always wanted to try asparagus but never got a chance , when i came to US i saw this vegetable and looked up a recipe on the web and prepared this. I was very hesitant initially until i tasted it, it has a unique crunchiness and nice taste. I started making for family friends and they were also hesitant to try it but once they did they were hooked and begun to prepare on their own.

I later researched on the web and was amazed by it nutritional value. It is very high in folate and recently has shown to prevent cancer.

http://medicmagic.net/the-benefits-of-asparagus.html

Hope you all will enjoy this recipe.

Ingredients:

1 bunch asparagus

1/2 tsp cummin seeds

1 tbsp lemon juice

1/4 black pepper

1/2 tsp grated ginger

1 tbsp extra virgin olive oil

salt to taste

Cooking Procedure:

Clean the asparagus in cold water and snap the bottom part of stem approx 1 inch.

Cut into asparagus into three parts

Heat oil in a pan, add cumin seeds and when it starts to splutter add ginger and stir for a minute

Add black pepper, lemon juice and salt and stir for another minute.

You will get a nice aroma of ginger and lemon then add the asparagus

Stir continuously on high flame until the asparagus cooks ( approx 5 min )

Serve hot

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