Veg Fried Rice

I love this dish very much and whenever we go out to restaurants in India this is one sure item I order. When i started to cook , I wanted to prepare this by myself and so I got this recipe from my friend. This is now a favorite dish in our family and everybody loves it... try this out and hope u all will like it...

Ingredients

Basmati Rice- 2 cups

carrot-1/2 very finely chopped

capsicum-1 finely chopped

cabbage-1 cup thinly chopped

spring onions or Scallions- 1 bunch(cut the base onion part and upper green part separately)

green peas-1/4 cup

ajinimotto-1/4 tsp

soya sauce- 1 to 2 tsp

chilly sauce-optional- 1tsp

pepper powder-1 1/2tsp or to taste

salt to taste

oil-4 tsp

Method

Soak the Basmati Rice in water for 15 mins. Drain it , add 1 tsp of oil to it and microwave for 2 mins. cook in the Rice cooker along with peas and salt with water in the ratio of 1: 1 1/2 .

Heat oil in a pan and add the white part of the scallions(spring onions) , fry for some time and add the carrots, fry in high flame for 1 to 2 mins and add the capsicum. Fry this again for 2 mins and add the cabbage.

Do not sauté it for a long time as the color of the veggies will change. Add the aginimotto and soya sauce to it. Add salt and pepper. switch off the stove and finally add the green part of the scallions.

When cooled add this to the cooked rice. Serve hot with Veg Manchurian.

Slow Roast Chicken

Ingredients

Whole chicken	1 large (1.2 kg)
Black peppercorns	10
Sea salt	to taste
Garlic, finely chopped	15 cloves
Fresh rosemary, chopped	1 tablespoon
Kashmiri red chilli powder	1 teaspoon
Oil	4 tablespoons
Carrot, roughly chopped	1 large
Onions, roughly chopped	2 medium
Celery, roughly chopped	3 stalks
Leeks, roughly chopped	3
Bay leaves	5
Orange juice	1 cup

Method

1.	Preheat oven to 150°C
2.	Take black peppercorns, sea salt, garlic, rosemary and Kashmiri red chilli powder in a mortar and pound with a pestle.
3.	Clean the chicken well. Starting from the neck cavity, loosen skin from breasts and drumsticks by inserting fingers gently between skin and flesh.
4.	Rub the prepared spice mixture under loosened skin of breasts and drumsticks and put the remaining mixture into the cavity. Tuck in the legs and set aside for fifteen minutes.
5.	Heat two tablespoons of oil in a pan. Place the chicken in it and sear the chicken on both sides on high heat.
6.	Put carrot, onions, celery and leeks in the baking tray. Add bay leaves and salt and drizzle the remaining oil. Pour one cup of orange juice.
7.	Place the chicken over the vegetables in the tray. Cover with aluminium foil and place the tray in the preheated oven. Roast at 150°C for two and a half hours.
8.	Remove the foil and transfer the chicken into a serving dish. Pour the vegetables and pan gravy all around it and serve.

Vegetable Manchurian

Ingredients

For Manchurian balls

Cabbage- 2 cups finely chopped

Carrots- 2 grated

ginger- 1" piece, chopped finely

garlic-2 cloves chopped finely

green chilly- 1 chopped finely

spring onions(scallions)- 1/2 bunch chopped finely

cornstarch- 3 tbsp

Maida- 1 tbsp

salt to taste

chilly powder- 1 tsp

oil for deep frying

For Manchurian Sauce

Spring onions- 1/2 bunch chopped finely

ginger- 1/2" piece chopped finely

garlic - 2 cloves chopped finely

green chilly- 1 chopped finely

chilly powder- 1/2 tsp

Tomato sauce- 2 -3 tsp

Soya sauce- 2-3 tsp

cornstarch- 1 tbsp ,mix with water to make a paste.

water- 1 cup

salt to taste

oil-4 tsp

Method

Mix cabbage , corn flour , carrots, chili powder, salt, cornstarch ,Maida ,ginger, garlic and chopped spring onions together in a bowl(preferably with hand and no need to add water as the water from vegetables are enough to bind). Make small balls out of this mixture and deep fry in hot oil till golden brown.

For the Manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom portion of the spring onions. sauté for a minute and add salt, chilly powder, tomato sauce and soya sauce. Add 1 cup of water to it and when it boils add the cornstarch paste.

When the sauce starts to thicken add the Manchurian balls and immediately off the stove. Add the top green portion of the spring onions on top. Serve hot with Fried Rice. Check out the fried rice recipe here.

Virgin Pina Colada

Ingredients

unsweetened pineapple juice	24 tablespoons
thick coconut milk	8 tablespoons
shredded tender coconut flesh	8 tablespoons
vanilla ice cream	2 cups
Crushed ice	as required
chopped pineapple chunks	8 tablespoons
canned cherries	16-20

Method

1.	Blend together pineapple juice, coconut milk, tender coconut flesh, vanilla ice cream and ice till smooth.
2.	Pour into individual Collins glasses.
3.	Serve immediately decorated with pineapple chunks and cherries.
Yield: 200 ml per portion

Chilli Garlic Crab

Deep fried crabs in a lip-smacking and spicy chilli garlic sauce

Ingredients

Crabs	2 large
Red chilli paste	2 tablespoons
Garlic, chopped	14-16 cloves
Oil	2 tablespoons + to deep fry
Tomato ketchup	2 tablespoons
Fish or chicken stock	1½ cups
Salt	to taste
MSG	¼ teaspoon
Cornflour	2 tablespoons
Sugar	1 teaspoon
Vinegar	1 tablespoon
Spring onion greens, chopped	2 stalks
Egg, beaten	1

For garnishing

corainder and mint leaves- a few chopped finely

Method

1.	Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside on absorbent paper.
2.	Heat two tablespoons of oil in another wok. Add garlic and sauté for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture comes to a boil, add salt and MSG.
3.	Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it thickens slightly.
4.	Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin trickle and cook till the egg strands rise to the top.
5.	Place the fried crab in a serving dish, pour the sauce over it and serve immediately.

Orange Trifle

An easy to make dessert if u have all the ingredients in hand. I had wanted to prepare trifle for a long time and when I googled for it I found interesting recipes.I did not have a trifle bowl with me,but it came out well, tasted great and was a big hit with us.

Read here for the health benefits of Oranges

Ingredients

Vanilla/orange cake mix or store bought pound/angel cake

Instant vanilla pudding mix- 1 medium pack

Frozen whipped topping-1 tub

oranges-5 peeled and segmented

condensed milk- 1 small can

milk- 1/2 cup

Method

Bake the cake and prepare the pudding according to the package instructions.

Cut the cake into small rectangular pieces(2"x1").

Now everything is ready to set the trifle.

In a trifle bowl or any glass bowl arrage the cake pieces. pour some milk to soften the cake.

Arrange the orange pieces on top of it. spoon in some condensed milk on top of the fruit.

Pour in the prepared custard into a thin layer(thin or thick layer depends upon the size of the bowl.If u have a small bowl then it is better to have thin layers). Then add the whipped cream.

Repeat these layers once again.

Refrigerate and serve chilled.

Stir Fried Vegetable Noodles

Ingredients

Asian noodles- 1 pack

olive oil/or any oil of ur choice- 2 tbsps

soy sauce- 1-2 tsp

vinegar- 1 tsp

salt and pepper powder - acc to ur choice

garlic- 2 cloves finely chopped

onion- 1 small chopped into thin slices

carrot - 1 medium julienned

snow peas- 1/2 cup

green pepper-1 small julienned

yellow or red pepper- 1/2 small julienned

zucchini- 1/4 cup julienned

broccoli- 1/4 cup chopped into small florets

Method

Cook the noodles as per the package instructions.

Heat oil in a pan and add chopped garlic and onions. Saute for some time till the onions become transparent and then add the julienned vegetables. Stir fry in high flame for a few minutes. The vegetables should only be half cooked and should remain crisp . Now add the soy sauce, salt, pepper and vinegar. Then finally add the cooked noodles and mix it well . Noodles stir fry is ready to serve.