Egg fried Rice - Indo Chinese way

Everyone knows how versatile eggs are!I needn't say anymore. This is my instant quick fix lunch on days I don't pack lunch for the DH. Its so quick, simple and yummy too.Also whenever we need a to sneak in vegetables to the little ones this has to be the best option.This one has been in my drafts for a while now and I will be making this for lunch so I dug it out to post it.

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

This is a very easy dish and even though i have added meat to this, vegetarians can casually leave it out and make a vegetarian version of the same.

 I have used a small sized aromatic rice we are familiar in Chennai as Jeera rice but it would taste good with any long grained rice too.

You need

Cooked rice 2 cups

Vegetables finely - carrots, beans, cabbage, capsicum and spring onions(whites) about a cup

Spring onion greens 2 tablespoons

Oil 2 3 tablespoons
Soya sauce 1 and half tsp
Chilli sauce 1 tsp
Pepper powder 1/2 tsp
Vinegar a tsp
 Garlic 2 pods
Salt to taste
Boneless chicken a cup

• To prepare the chicken - marinate the chicken in salt and chilli powder and let it rest.
• Cook the marinated chicken in a pan and shred into desired sized pieces.
• Heat oil in a wide mouthed pan, add oil, add the garlic pods crushed, add the vegetables(except spring onion greens) and saute well in the oil until cooked. 
• Once the vegetables are almost done add the sauces and vinegar and let it simmer well.Add pepper powder to this.Check for salt now.
•  Mix the cooked rice along with the vegetables and add the cooked chicken to this.

• Mix everything well and serve hot with any tomato sauce or any spicy curry of your choice.

Chicken fried Rice - Chinese style

I'm taking a vacation of sorts for the next 2 months and will try to make a post once in a while whenever i can.I'll be bored without visiting blogs and commenting on those yummy recipes.
I made this rice for our wedding anniversary and it was a hit even my daughter who picks out vegetables from everything successfully had some of this rice.

Vermicelli and Vegetable baked Spring Roll

Spring rolls - such a yummy snack/appetizer.I remember i used to always sit and wait for it to come at any restaurants.It used to take the longest to prepare i guess...so even after everyone got their orders i used to be waiting...How glad am i, to be able to make it at home and that too a baked version...double plus!

I've looked enough in local stores for puff pastry sheets so i can try my hand at some baked good..but in vain.Can't find them anywhere close to me.So I decided to use the same outer cover recipe i used to make my irani samosas for this one too.The verdict....the spring rolls were crispy but a bit chewy.I will definitely try to improvise on the wrapper recipe.

The filling was wonderful....i wanted to have it as it is :)) You can get as innovative on the filling i needn't tell you all.I have used vermicelli and vegetables.I even thought of other fillings but i was out of stock of them.
   

 You need

For the wrapper:
Equal parts of wheat flour and all purpose flour i used half cup each
Salt to taste
Vegetable oil 1 tsp
Baking soda 1 generous pinch
Water as per need

• Mix all of the above to make a nice soft dough and leave it aside for about 1 hour.

For the filling: 

Vegetables - carrots, cabbage, beans, capsicum 1 cup 

Vermicelli quarter cup (cook it according to directions)

Salt to taste

Soya sauce 1 tsp

Oil 1 tablespoon

• Heat the oil is a pan, add the beans,cabbage,carrots and capsicum in that order and saute them until soft with salt to taste.
• Add the cooked vermicelli and soya sauce and stir in with all the vegetables.
• Leave this filling to cool.

• Preheat the oven to 200C and grease a baking tray.
• Pinch a small ball of dough and roll it as thin as you can (as for a chapati) you should be able to see the surface beneath (well, almost!) , keep as much filling as you need and seal the ends with a paste of flour and water mix - this acts as a glue.Place the prepared spring rolls on a greased tray.Smear oil on the spring rolls before baking them.
•  Bake the spring rolls at 200C for about 20 minutes on each side or until the outer layer is brown and hard when tapped.

• Serve hot with tomato sauce or have it as it is!! 

Notes:

1. Roll out the dough as thin as you can, i left it round in shape itself.Placed a tablespoon full or more of filling towards one end of the round wrapper, applied the glue paste on the edge and folded the bottom edge first then the sides applying the glue mix to all folding sides.
2. Non vegetarians can add cooked chicken or meat to the filling too.

Sending this to From fried to Favorite @ Uk-Rasoi , Bake fest, let's party- go bake it, Kids delight, I love baking #6

Vermicelli and Vegetable baked Spring Roll

Spring rolls - such a yummy snack/appetizer.I remember i used to always sit and wait for it to come at any restaurants.It used to take the longest to prepare i guess...so even after everyone got their orders i used to be waiting...How glad am i, to be able to make it at home and that too a baked version...double plus!

Prawn on toast

My favourite starter at Chinese restaurant!We had this tiny little Chinese restaurant near my home and all the dishes were drool-worthy :) .Drums of heaven and prawn on toast were our regular orders!We used to be there almost every other weekend, even the chef became our dear friend!

While I was trying to fall asleep (yea don't think I'm going crazy) few nights ago, I felt like having this crispy crunchy snack!I looked for a few recipes and i dished this up in about 10 minutes since i had the prawns marinated and waiting already!I watched someone make it on tv and thought wow thats sooo easy!

Serves one hungry person or 2 :)
Cooking time 10 mins + prawns cleaning time (15 mins)

You need

Prawns cleaned 5 cut in halves or whole
Capsicum slices 5 6 slices
Baby onions/spring onions 1 tablespoon
Egg 1(beaten with salt and pepper)
Soy sauce 1 tsp
Chilli sauce 1 tsp
Vinegar 1 tablespoon
Bread 2 slices cut into halves or quarters
Salt to taste
Pepper optional
Oil to deep fry

• Trim the edges off the bread and toast it on a pan so it dries.
• Meanwhile in a mixing bowl mix the rest of the ingredients and mix well.
• Beat the egg with salt and pepper and leave aside.
• Chop the bread into 4s and spoon a piece of prawn and some of the sauce onto the bread.
• Dip this whole assembled bread + prawn mixture into the beaten egg and deep fry until golden on both sides.
• Serve hot with sauce of your choice!or have it as it is :)[ I had it with some vinegar chilli (just add a cap-full of vinegar to a few tablespoons of water and add the finely chopped green chilli].

• Tips:
• The prawns i used were marinated in chilli powder,salt, and coriander powder) but plain ones will do.Because of the sauces' in the marinade.
•  You can add other seasoning or salad leaves and vegetables.
• You can use chicken instead and for vegetarians paneer and mushroom can be substituted.Egg cannot be substituted as it has to bind all the seasoning to the bread.
• I read somewhere that toasting the bread leads to lesser soaking of oil in the bread.

Sending this to Cooking with winter vegetables@Recipe Junction

Prawn on toast

My favourite starter at Chinese restaurant!We had this tiny little Chinese restaurant near my home and all the dishes were drool-worthy :) .Drums of heaven and prawn on toast were our regular orders!We used to be there almost every other weekend, even the chef became our dear friend!

Vegetable Fried Rice

I had loads of rice and DH was not coming home for dinner so I turned it into a nice colorful dish to entice LM and was successful at that!

You need
Rice cooked and cooled(best if refrigerated) 1 bowl full
Vegetables finely chopped (beans, capsicum,onions,carrots,cabbage,any you want) about a cup ( or as much as you like)
Garlic pounded 3
Soya sauce 1 tsp
Chilli sauce 1tsp
Tomato Sauce 1 tsp
Vinegar few drops
Oil 2 tablespoon

• Heat oil in a wok or pan, add the garlic and immediately add the chopped vegetables.Add salt to taste and let the vegetables cook until soft.
• Mix the sauces with the vinegar and add to the pan.Let it simmer for 2 minutes.
• Now toss the rice and mix well.

• Serve hot :)  

Sending this to Flavors of China@Sizzling tastebuds.

Vegetable Fried Rice

I had loads of rice and DH was not coming home for dinner so I turned it into a nice colorful dish to entice LM and was successful at that!