Showing posts with label Quick dinner recipes. Show all posts
Showing posts with label Quick dinner recipes. Show all posts

Tuesday, January 5, 2016

Thai inspired Stir Fried Purple Cabbage and Red Bell Pepper with Brown Rice

    Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! 

      This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.


    1. 3 cups Purple cabbage,chopped
    2. 2 sweet red peppers - cut into thin strips or cubes
    3. 2 spring onion greens - diced
    4. 1 tsp resh ginger chopped finely
    5. 1 tbsp Fresh garlic chopped
    6. 1 small red onion chopped
    7. 1 Tbsp peanut or any vegetable oil
    8. 2 cups cooked brown rice(pressure cooked with 5cups of water with  little green peas,salt and 2tbsp oil for about 3 whistles)

     For the stir fry sauce

    1. 2tbsp. Low sodium soy sauce
    2. 2tbsp chilly sauce 
    3. 2tsp palm sugar or jaggery
    4. 1tsp Garam masala
    5. 1tsp tomato puree or sauce
    6. 1tsp Fish sauce


    • In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.

    • Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions. 
    •  Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot,  add chopped onion,diced ginger root and garlic. Cook, stirring  often until onion is pink. About 2 minutes. 
    • Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
    • cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
    •  Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
    • Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
    • Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.

    Tuesday, September 29, 2015

    Soya chunks-Peas Kurma... a pressure cooker recipe

    Soya chunks Kurma

    • Mini Soya Chunks– 3 cups
    • Fresh or dried Green peas (if you are using dried one,then soak overnight)
    • Meat Masala – 3 tbsp
    • Red chilly powder – 1 tsp 
    • Onion (sliced) – 1 large
    • Tomato (sliced) – 2 large
    • Green Chillies (slit) – 2
    • Curry Leaves – A sprig
    • Coriander Powder – 1 tsp
    • Turmeric Powder – 1/2 tsp
    • Pepper Powder – 1/2 tsp
    • Ginger Paste -2 tsp
    • Garlic Paste – 2 tsp
    • Tomato Sauce – 1 tbsp (optional)
    • 2 cups milk
    • Coriander leaves/Cilantro – A few
    • Oil – 2 tbsp
    • Salt – As required
    • Water – As required
    Preparation Method
    • Soak the Soya chunks in hot water for around 15 minutes. Squeeze out the water and clean the soya chunks and drain out excess water if any. 
    • Marinate the soya pieces with  ginger garlic paste,salt and meat masala powder for 5-6 minutes..
    • Heat 2 tbsp oil in a pressure cooker ,add sliced onions and saute till the onions are translucent.
    • Add slit green chillies, chopped tomatoes and saute till the tomatoes are cooked properly.
    • Add 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder,1/2 tsp pepper powder  and stir fry for a few minutes.
    • Add the marinated soya chunks along with soaked or fresh peas, 1 tbsp tomato sauce and some salt if required . Add some water (around 1/4 cup) so that the gravy has some water content.
    • Sprinkle 1/2 of the chopped cilantro leaves and mix well.
    • Cover and pressure cook  for another 15-20 minutes or take two whistle , till the gravy is fully coated on the soya pieces.
    • After few minutes open the lid and add milk to the gravy and cook again for 2-3 minutes.
    • Garnish with remaining coriander leaves.
    • Serve along with rice or chapathi.

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