TO THE RESCUE: FRIED RICE WITH RAITA COOLER

Though my husband does not cook often but when he cooks something (and that happens once a blue moon:)...)it not only tastes great but also gets done in no time. One thing which he always wants to make is fried rice(totally HIS version). This rice dish is also a life saver as it requires ingredients which are always present in most of household and can be prepared in a jiffy. 


It comes for our rescue when we come home hungry and there is nothing to eat or when I am too tired or not-in-mood of cooking (it happens rare, once or may be twice a year). Yesterday it came to the rescue once again when I did not want to cook any non-veg and he did not want to have any veg so he was all set to make his favourite dish. 


It can be made with the left over rice. Here goes the fried rice which can be relished with raita cooler(made by me ofcourse..).


FRIED RICE

INGREDIENTS: 

BOILED RICE              1 BOWL

CUMIN SEEDS             1/2 TSP

CLOVES                      3-4

ONION                       1 FINELY SLICED

GREEN CHILLI              2

CORIANDER POWDER   TO TASTE

RED CHILLI POWDER    TO TASTE

CINNAMON                  2 PIECES

BAY LEAVES                 2

SALT                           TO TASTE

BIRYANI MASALA          1/2-1 TSP

SPRING ONION             1 (GREEN PORTION)

CAJUN SPICE                TO TASTE

OIL                             2 TBSP

STEPS OF PREPARATION:


1. CUT ONION AND GREEN CHILLI (HALF OF THEM FINELY CHOPPPED, REMAINING HALF IS SLITTED)


2. ADD CLOVES, ONION, FINELY CHOPPED GREEN CHILLI AND ONION.


3. COOK TILL ONION GETS SOFT THEN ADD ALL SPICES AND FRY TILL ONION GETS GOLDEN.


4. NOW ADD BOILED RICE AND SALT, ALSO SPRINKLE BIRYANI MASALA, MIX EVERYTHING.


5. AFTER A COUPLE OF MINUTES SPRINKLE CAJUN SPICE, SLITTED CHILLI AND SPRING ONION.


6. COVER AND LET RICE GETS ALL THE FLAVOURS FOR A MINUTE ON LOW FLAME.


7. SERVE HOT WITH RAITA COOLER.


RAITA COOLER

INGREDIENTS:


YOGURT                  HALF CUP
GREEN CHILLI          1 FINELY CHOPPED
CHAAT MASALA         TO TASTE
SALT                       TO TASTE
CARROT                   1 FINELY GRATED
CUCUMBER               FINELY CHOPPED


STEPS OF PREPARATION:


1. WHISK YOGURT AND ADD ALL INGREDIENTS.


2. COOL AND SERVE WITH RICE.

Sending it to:

joy from fasting to feasting
Iftar nights
rice recipes
My favourite dish

CHANNA CHAAT AND 50TH POST

Although I started this blog of mine in 2009 and it was going at a good pace too but other important aspects of life took over and I had to eventually stop blogging. Now, it seems like everything is in place so I have decided to start blogging again and the holy month of Ramadan is the best time to get a fresh start. 


For Iftar (time to breakfast)  few delicacies are a must have at Iftar table in every household in Pakistan. Channa chaat is one such item which one will surely find in everyone's Iftar menu. Here comes my version of this spicy, tangy snack which is going to be a part of Iftar party at Lubna's Yummy food for her Ramadan event and Iftar nights  hosted by jabeen.


CHANNA CHAAT :

INGREDIENTS:

WHITE CHICKPEAS/KABLI CHANNA    1 CUP BOILED

SMALL RED ONION FINELY SLICED     HALF                            

GREEN CHILLI FINELY CHOPPED        1 SMALL

TOMATO FINELY SLICED                   1 SMALL

LEMON JUICE                                   2 TSP

TAMARIND PASTE/IMLI                      2 TBSP

CHAAT MASALA                                TO TASTE

CORIANDER LEAVES                          FOR GARNISH

STEPS OF PREPARATION:


1. Wash and soak Chick peas in enough water overnight.


2. Next day pressure cook chicpeas/channa with salt and enough water. Alternatively boil in any pot till chickpeas soften.


3. Strain and take out in a bowl, combine all the above ingredients.


4. Let it sit for a while so that chickpeas/channa gets all the flavours of imli, lemon, chaat masala.


5.Enjoy having yummy chaat at home.

DINNER CONQUERED: ACHARI MURGH (PICKLISH CHICKEN)

When I was looking at my archives today, I realized that I havent posted a non-veg dish this month and the month is coming to a close end...... so, I quickly glanced through my drafts and decided to post this tangy, spicy, hot chicken dish which I made few days ago.

I grew up having achar gosht which my mom used to make with mutton in masala out of shan achar gosht mix, and it tastes so damn good. After coming to US, I made achari chicken in the same way. But, as a foodie, I always wanted to get rid of packet-aided-curries and was looking for the recipe of achari chicken for a long time. I did come across few achari chicken recipes, but did not get the desired results, the outcome was not even close to the one achieved by using the shan one. But, I did not lose hope until one day I found the recipe in one of the forums...:)

The recipe calls for pickle (achar) masala which can be taken out from any Indian or Pakistani pickle and to add an Xtra zing add lemon juice to it and there you go....This dish is for those who love spice, the tomatoes-yogurt based gravy with hot jalapeno filled with pickle masalas what makes this dish everyone's favourite. An advantage is that next time you are enjoying this dish knowing what you are eating, free of additives,preservatives and food colours..

I do not know the name of the person who posted the recipe, but wanted to thank he/she for providing me with a great substitute for the readymade masala mix....Awesome recipe!!!!

INGREDIENTS

1 LB CHICKEN

2 MEDIUM ONION (FINELY SLICED)

3 TBSP PICKLE MASALA (I USED CHILLI PICKLE MASALA)

1 1/2 TSP CUMIN POWDER

1 TBSP RED CHILLI POWDER

SALT TO TASTE

2 TOMATOES

1 CUP YOGURT

2 TSP GINGER/GARLIC PASTE

GARAM MASALA POWDER

6 JALAPENO PEPPERS

1 TBSP LEMON JUICE

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

1.Heat oil in a pot, add onion and fry till brown.

2.Add ginger/garlic paste, finely chopped tomaoes, chicken and salt and fry till all water dries up.

3.Add red chilli powder, cumin powder in yogurt, give it a whisk to break the lumps and put it in the chicken and cook on medium- low heat.

4.Meanwhile slit jalapeno peppers, remove seeds and fill it with achaar masala (mixed with lemon juice).

4.When chicken is almost done, add filled peppers, remaining star of the show that is, achaar masala, fry it till oil separates.

5.Before serving sprinkle garam masala powder and serve hot with tandoori roti and ENJOY!!!!

HOT AND SPICY GRILLED CHICKEN DRUMSTICKS

WOW!!! WOW!!! AWESOME!!! When I saw these grilled beauties, I couldnt stop myself saying these words over and over again. I usually bake chicken drumsticks in oven but this was the first time we grilled it. This is one of the easy-breezy chicken dish that can be prepared almost effortlessly. There is a marination time, though, from 3hrs to overnight. It can be a good conversation starter and can even be served as a side dish.

It is a great favourite in my home. I normally add red chilli powder to the marinade but this time around I wanted to make it as hot as I can. So, I generously incorporated chopped green chilli and red chilli flakes along with red chilli powder to give it a kick....

I bet you would love it, the spice is just perfect and satisfied my spicy tooth.....:):):) I will definitely gonna make this again pretty soon, you never know, maybe comin weekend..lol


INGREDIENTS

6 CHICKEN DRUMSTICKS
1/2 CUP YOGURT
3 TBSP LEMON JUICE
SALT TO TASTE
1 TSP BLACK PEPPER (FRESHLY GROUNDED)
1 TSP RED CHILLI POWDER
1 TSP CUMIN POWDER
1 TSP CORIANDER POWDER
1 TURMERIC POWDER
1 TSP GARAM MASALA
1/2 TSP CHAAT MASALA
2 GREEN CHILLI (FINELY CHOPPED)
1 TSP RED CHILLI FLAKES
1 TSP GINGER/GARLIC PASTE
A PINCH OF YELLOW FOOD COLOUR
1 TSP TANDOORI POWDER

STEPS OF PREPARATION


1.In a bowl whip up yogurt and add all the spices one by one.

2.Take chicken in a large bowl, pour the yogurt marinade, mix well with hands and keep in the refrigerator to marinate for atleast 3 hours, overnight is good.

3.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

4.Put the drumsticks on the hottest part of grill.

5.Sprinkle some oil on the chicken and cover the grill.

6.Change side once it is cooked on the other side, took almost 15 min.

7.Drizzle some more oil and cook till well done.

8.Check for doneness and serve hot with lemon wedges and salad.

SPICY FARE:CHILLI PAKORA

Pakora is a fried snack, popular both in India and Pakistan. In Pakistan one can find hawkers selling variety of pakoras on footpaths, railway stations, shopping centres and other public places. Pakoras are an essential part of iftar(time to break the fast) during the holy month of Ramadan (Islamic month of fasting). I can not think of iftar without some hot, spicy pakoras. According to some survey in Pakistan, pakora was rated the most popular food item in the Ramadan. Many people also associate this heavenly snack with rain. But for me pakoras are always welcome any time of a year...:):):)

Pakoras can be of many types; onion pakora, palak (spinach) pakora, baigan (egg plant) pakora, potato pakora, chilli pakora etc...Yesterday, when I opened my fridge to get some milk to make tea for my husband, I saw jalapeno peppers lying in a corner of vegetable section waiting for me to turn it into a fiery treat!! I eagerly picked them and within no time these hotties were ready to tickle our taste buds...

CHILLI PAKORA

1 CUP CHICK PEA FLOUR (BESAN)
4-5 JALAPENO PEPPERS
1 TBSP GARLIC/GINGER PASTE
SALT TO TASTE
1/2 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
1/2 TSP CUMIN POWDER
1/2 TSP CORIANDER POWDER
1/2 TSP CHAAT MASALA
1/2 TSP GARAM MASALA
1 TSP AJWAIN SEEDS
1 TSP CUMIN SEEDS
A HANDFUL OF CORIANDER LEAVES
A HANDFUL OF DILL LEAVES

STEPS OF PREPARATION

1.Wash and cut jalapeno peppers into half lengthwise and remove the seeds, do not remove the stalk.

2.Place all the ingredients except jalapeno in a bowl and add sufficient water to make a thick paste.

3.Heat oil in a deep-frying pan or wok, place a few jalapenos in the batter, coat evenly and drop one by one in the hot oil.

4.Take them out with a slotted spoon on a plate lined with paper towel and serve hot with chutney or dip of your choice.

5.I usually serve pakora with green chutney or tomato ketchup.



I am sending this recipe here , an event by Shanthi.