Showing posts with label Stir fries. Show all posts
Showing posts with label Stir fries. 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.

    Sunday, July 26, 2015

    Easy and quick Spicy honey glazed chicken wings

    Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 

    Ingredients :

    1. 10 chicken wings
    2. 1tsp Garlic paste 
    3. 1/2tsp Ginger paste
    4. 1tsp light soy sauce
    5. Salt to taste.

    1. 1tsp dark soy sauce
    2. 1tbsp apple cider vinegar
    3. 3 cloves garlic, minced
    4. 1 teaspoon oyster sauce
    5. 1 teaspoon ginger powder
    6. 1 teaspoon ground pepper
    7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
    8. 3tsp Corn flour/starch .
    9. 1/4 cup honey

    • Method:

    1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
    2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
    3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
    4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
    5. Serve immediately.
    * chilly paste:

    • 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
    • Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
    • Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
    • Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

    Monday, December 22, 2014

    Jeera aloo-gobi

    The holy trinity of winter: Jeera aloo gobi.This dish is the highlight of the season and here is the perfect recipe.It combines baby potatoes and cauliflower and gets additional flavor from cumin,garlic and ginger and a hint of chat masala.

    1 medium sized cauliflower
    15-20 baby poatoes
    2tsp Cumin
    4-5 Green chillies slit
    2tsp Ginger garlic paste
    1/2tsp Chat masala powder
    1/4 tsp Black salt powder
    1/2tsp Garam masala powder
    Salt to taste
    2tbsp oil

    Pressure cook baby potatoes in enough water or just boil with little salt till done.
    Now feel the potatoes and cut into half
    Boil/blanch the cauliflower in enough water with little salt and turmeric powder.It will take about 10 minutes.Then drain the water and keep aside
    Mix all the dry masala with 2tsp of water and keep aside
    Heat oil in a kadai/pan,add jeera and let it crackle then add the mixture of dry spice powder and immediately add the boiled potatoes and cauliflower and give it a nice toss .Check the seasoning and cover it on low flame for 3-4 minutes or till done.
    Serve hot with pulka ,roti or you can try it as filling for dosa's and chapati


    tip: You can also sprinkle some pepper and squeeze some lemon while serving.
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