Pan Grilled Garlic Salmon Fillet with Rice Pilaf

Pan Grilled Garlic Salmon Fillet with Rice Pilaf

Recipes:

Salmon Fillet:

Ingredients:

• 1 salmon fillet
• 2 tsp Worcester sauce 2 tsp
• 1 tsp Soya sauce
• Salt to taste
• ½ tsp or to taste Black pepper powder
• 1/s tsp dried crushed parsley
• 1-2 cloves of garlic, crushed
• 2 tbsp olive oil

Method:

• Marinate salmon in the above sauces and spices for 15 mins.
• Heat 2 tbsp oil in a grilling pan and place the fish on it for 5-7 mins each side or till done.
• Drizzle with lemon butter sauce and serve hot with rice pilaf (or serve sauce separately).

Lemon Butter Sauce:

Ingredients:

• 2 tablespoons butter
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1 teaspoon Worcestershire sauce (to taste)
• pepper
• parsley, chopped

Method: 

• Melt butter in warm (not hot) pan. Add lemon juice to the butter and warm briefly.
• Add Worcestershire sauce and pepper to taste.
• Drizzle sauce over salmon, sprinkle with parsley and serve.

Rice Pilaf:

Ingredients:

• Celery, chopped - 1 cup
• Green onions, chopped - 1 cup
• Butter - 2tbsp
• Cooked rice - 3 cups
• lemon peel, grated - 1tbsp
• Lowry's seasoned salt - 1tsp or to taste
• Pepper - 1/4th tsp or to taste 

Method:

• Saute celery and onions in butter until tender.
• Add rice, lemon peel, and seasonings: toss lightly.
• Continue cooking over low heat about 2 minutes or until thoroughly heated, stirring occasionally.

~ Enjoy! J

Pan Grilled Garlic Chicken Steak with Mashed Potatoes & Assorted Vegetables

Pan Grilled Garlic Chicken Steak with Mashed Potatoes & Assorted Vegetables

Recipe:

Chicken Steak:

Ingredients:

• 2 Chicken breasts
• 2 tsp Worcester sauce 2 tsp
• 1 tsp Soya sauce
• Salt to taste
• ½ tsp or to taste Black pepper powder
• 3-4 cloves of garlic, crushed
• 1 tsp crushed, dried parsley
• 2 tbsp olive oil

Method:

• Place the chicken in a plastic bag and beat it with rolling pin to make it a bit flat.
• Marinate the chicken in the above sauces and spices for at least an hour.
• Heat a grilling pan and place the chicken on it for 7-8 mins each side or till done.
• Serve hot with mashed potatoes and assorted vegetables (and sauce of your choice).

Mashed Potatoes:

Ingredients

• 1 lbs potatoes, peeled and cut lengthwise into quarters
• 1/2 teaspoon salt
• 4 Tbsp (60 ml) heavy cream
• 2 Tbsp (30 g) butter
• 1 Tbsp milk (or more)
• Salt and Pepper

Method:

• Place the peeled and cut potatoes into a medium saucepan.
• Add cold water to the pan until the potatoes are covered by at least an inch.
• Add a half teaspoon of salt to the water.
• Turn the heat on to high, and bring the water to a boil.
• Reduce the heat to low to maintain a simmer, and cover.
• Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
• While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
• When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.
• Pour the heated cream and melted butter over the potatoes.
• Mash the potatoes with a potato masher.
• Then use a strong spoon to beat further.
• Add milk and beat until the mashed potatoes are smooth.
• Add salt and pepper to taste.
• Serve with your steak.

Assorted Vegetables:

Ingredients: 

• Broccoli florets
• Carrot, slices
• Green beans
• Baby corn
• Knorr Aromat seasoning
• 1tsp olive oil 

Method: 

• Steam veges in a steamer for 10 mins.
• Heat oil a little in a pan (we don’t heat olive oil much) and add the veges.
• Add seasoning and stir-fry for 1-2 mins.
• Serve with steak & mashed potatoes.

~ Happy cooking & eating! :)

Lunch / Dinner Platter – Peas Pulao, Aaloo ki Bhujia and Masala Chicken

Lunch / Dinner Platter – Peas Pulao, Aaloo ki Bhujia and Masala Chicken

This combination is my absolute favorite. Simple yet sumptuous!

Recipes:

Peas / Matar Pulao:

Ingredients:

• 1 heaped cup basmati rice
• ¾ cup peas, preferably fresh or frozen
• ½ cup thinly sliced onion
• 2 to 3 tbsp oil
• 2.5 cups water  
• salt as required
• 1 tsp cumin seeds
• 1 inch cinnamon
• 1 or 2 black cardamom
• 2 to 3 cloves
• 1 or 2 single strands of mace
• 1 medium bay leaf
• 5-6 whole black pepper

Method:

• Wash basmati rice till the water runs clear.
• Soak the rice for 30 minutes. Drain and keep aside.
• Heat oil in a pot / sauce pan.
• Add cumin seeds along with all the whole spices.
• Sauté till the spices release their aroma and become fragrant.
• Then add the sliced onions. Stir and sauté till onions are golden or caramelized. Skim half of fried onions out and keep aside.
• Add peas and sauté for a minute.
• Now add drained rice and stir gently.
• Sauté for a minute. Add water and salt. Stir.
• Cover the pot with its lid and cook the rice on high flame till almost all the water is absorbed and rice are around 85% cooked.
• Turn the flame low, remove the lid and sprinkle separated fried onions over rice and cover again with lid tightly and leave for five minutes to get the rice steamed.
• Fluff the rice and serve matar pulao hot with green raita, salad & sides.

Aaloo ki Bhujia:

Ingredients:

• 2 large potatoes
• 1tsp cumin
• 1 tbsp crushed red pepper
• Salt, to taste
• ¼ tsp turmeric
• 3-4 tbsp vegetable oil

Method:

• Heat oil in a pan and add cumin. Sauté till it gets aromatic.
• Add potatoes and stir-fry for 2 minutes.
• Add remaining spices and turn the flame medium-low.
• Cover the pan for 7-10 mins. The steam produced inside the covered pan will help the potatoes cook.
• Stir the potatoes, cover again and continue cooking till soft and ready to eat.
• Serve hot with peas pulao.

Masala Chicken:

Ingredients:

• 1 chicken breast, cut into cubes / strips
• 1 tsp crushed / ground garlic & ginger
• Chicken tikka masala
• 2 tbsp vegetable oil

Method:

• Marinate chicken in ginger garlic paste and tikka masala.
• Heat oil in a pan.
• Add chicken and stir-fry for 1 min.
• Cover the pan, turn the flame low and let the chicken cook in its own steam for 10 mins. Sprinkle little water if starts sticking.
• Serve hot when chicken is cooked.

~ Enjoy! :)

Chicken in Oyster Sauce

Chicken in Oyster Sauce 

Recipe:

Ingredients:

•  1 pound chicken meat

Marinade:

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon blackpepper
• To taste salt
• 1 tablespoon cornstarch

Vegetables:

• 3 - 4 dried mushrooms, softened and sliced (I didn’t use this)
• ½ can bamboo shoots
• 2 green onions, sliced on the diagonal into thirds
• 1 slice ginger, minced
• 1 garlic clove, minced

Sauce:

• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon granulated sugar
• 1 1/2 tablespoons cornstarch
• 1/3 cup water
• 1 teaspoon sesame oil
• Oil for stir-frying

Method:

• Combine the marinade ingredients and add to the chicken, and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.
• While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.
• Heat wok and add oil. When oil is hot, add garlic, ginger, and stir-fry on high heat.
• Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.
• Add oil and stir-fry the mushrooms, bamboo shoots and ¾ of spring onions.
• Return the chicken to the wok.
• Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding.
• Stir sauce to thicken and mix with meat and vegetables.
• Add remaining spring onions and heat for 1 minute.
• Serve hot with fried rice.

~ Enjoy! :)

Prawns in Hot Sauce

Prawns in Hot Sauce 

Recipe:

Prawns in Hot Sauce

  

Ingredients:

• Prawns
• Cornflour - 2 tbsf for marination, 2 Tbsf for sauce
• Dark Soy Sauce - 2 tbsf for marination, 4 Tbsf for sauce
• Black pepper –  ½ tsf for marination, a pinch for sauce
• Garlic cloves - 2 (crushed)
• Ginger - 3 cm piece (crushed)
• Oil - 2 tbsf for marination, 4 - 5 tbsf for sauce
• Knorr chicken cubes – 2
• Red chili sauce – 2 tbsf
• Cayenne pepper powder – ½ tsf (if you want it extra hot)
• White vinegar – 1 tbsf
• Chinese salt – ½ tsf
• Chili flakes – ½ tsf
• Ketchup – 1 tsf (optional) 

Method:

• Marinate prawns in salt, black pepper, soy sauce, corn flour and oil for 15 minutes.
• Heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add prawns. Stir-fry until prawns turn white in color. Transfer to a bowl.
• Add remaining 2 teaspoons oil to wok. Swirl to coat. Add garlic and ginger. Stir-fry for 30 seconds. Add Knorr chicken cubes, soy sauce, black pepper, cayenne pepper, red chili sauce, chili flakes, Chinese salt, & white vinegar.  Stir fry for 1 minute.
• Return prawns to wok. Stir-fry for 2 minute or until well combined.
• Add cornflour dissolved in water and stir well. Let it simmer till sauce is transparent & thickened.
• Serve hot with fried rice.

~ Happy Cooking!

Its one of my favorite dishes, so here's another pic from another day.
I didn't put cayenne pepper in this but added green chilies for extra spice.

Chicken in Hot Sauce with Egg Vegetable Fried Rice

Chicken in Hot Sauce with Egg Vegetable Fried Rice

Recipe:

Chicken in Hot Sauce

  

Ingredients:

• Chicken breasts - 2 - 3 cut in thin strips
• Cornflour - 2 tbsf for marination, 2 Tbsf for sauce
• Dark Soy Sauce - 2 tbsf for marination, 4 Tbsf for sauce
• Black pepper –  ½ tsf for marination, a pinch for sauce
• Garlic cloves - 2 (crushed)
• Ginger - 3 cm piece (crushed)
• Oil - 2 tbsf for marination, 4 - 5 tbsf for sauce
• Knorr chicken cubes – 2
• Red chili sauce – 2 tbsf
• Cayenne pepper powder – ½ tsf
• White vinegar – 1 tbsf
• Chinese salt – ½ tsf
• Chili flakes – ½ tsf

Directions:

• Marinate chicken strips in salt, black pepper, soy sauce, corn flour and oil for 30 minutes.
• Heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken strips and transfer this chicken to bowl too.
• Add remaining 2 teaspoons oil to wok. Swirl to coat. Add garlic and ginger. Stir-fry for 30 seconds. Add Knorr chicken cubes, soy sauce, black pepper, cayenne pepper, red chili sauce, chili flakes, Chinese salt, & white vinegar.  Stir fry for 1 minute.
• Return chicken to wok. Stir-fry for 2 minute or until well combined.
• Add cornflour dissolved in water and stir well. Let it simmer till sauce is transparent & thickened.

Serve hot with fried rice.

Egg Vegetable Fried Rice:

Ingredients:

• 2 cups Rice
• 5 – 6 Spring Onion
• 1 small Cabbage
• 1 Carrot
• 2 Eggs
• 5 – 6 large tbsp Oil
• 1 tspf Salt
• 3 tbsf Soy Sauce
• 1 tbsf Vinegar (if you like. I don’t use vinegar)
• 1tsp Black Pepper powder
• 1 packet Knorr Chicken Cubes (containing 2 cubes)

Method:

• Finely chop the vegetables.
• Boil rice with salt. Boil till rice is 75 – 80% soft not more than that. Then keep aside.
• Beat both eggs with a little bit of orange food color
• In a wok, fry beaten eggs and chop into small pieces while frying. Take fried eggs out and keep aside in a bowl
• Put more oil in wok and add chopped cabbage and carrots.
• Add soy sauce, pepper and Knorr chicken cubes in the vegetable and fry till cubes are melted
• Add fried chopped eggs in the wok and stir
• Add boiled rice and mix well with the contents in the wok
• Now add Spring Onion in the end on the top of the rice(as Spring Onion taste better when minimally cooked and are fresh, green and crunchy).
• Sprinkle a little bit of soy sauce and black/ white pepper and cover the wok with lid.
• After around 5 - 7 mins, remove the lid and stir to mix the spring onions and the rice are ready to be served with chicken in hot sauce. 

~ Happy Cooking!

Chicken Manchurian with Egg Vegetable Fried Rice

Chicken Manchurian with Egg Vegetable Fried Rice 

Recipe:

Chicken Manchurian

Ingredients:

Manchurian Chicken:

• 1 lb chicken meat, cut into 1inch square pieces
• 1 1⁄2 tablespoons corn-flour
• 1 beaten egg
• 1 1⁄2 tablespoons all-purpose flour
• Salt to taste
• Ground black pepper

Manchurian Sauce:

• 2 tablespoons cooking oil
• 2 tablespoons crushed ginger
• 2 tablespoons crushed garlic
• 1 chopped spring onion
• 1 cup chicken stock
• 1 tablespoon soy sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon Chinese salt
• 2 tablespoons cornflour, dissolved in 1⁄4 cup water (for sauce)
• 1 tablespoon ketchup
• 1 tablespoon tomato puree

Method:

• Mix corn flour, flour, salt and pepper with the beaten egg to make the batter.
• Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
• For the Manchurian sauce, heat oil in a pan.
• Lightly fry garlic and ginger till they just change color.
• Reduce heat and add chicken stock, soy sauce, salt, sugar, pepper, Chinese salt, tomato ketchup & puree. Cook for 5 minutes.
• Add corn flour mixed with water and give one boil.
• Add fried chicken and 3/4^th of spring onions & cook for 1 minute.
• Serve with egg vegetable fried rice after sprinkling remaining spring onions.

Egg Vegetable Fried Rice:

Ingredients:

• 2 cups Rice
• 5 – 6 Spring Onion
• 1 small Cabbage
• 1 Carrot
• 2 Eggs
• 5 – 6 large tbsp Oil
• 1 tspf Salt
• 3 tbsf Soy Sauce
• 1 tbsf Vinegar (if you like. I don’t use vinegar)
• 1tsp Black Pepper powder
• 1 packet Knorr Chicken Cubes (containing 2 cubes) 

Method:

• Finely chop the vegetables.
• Boil rice with salt. Boil till rice is 75 – 80% soft not more than that. Then keep aside.
• Beat both eggs with a little bit of orange food color
• In a wok, fry beaten eggs and chop into small pieces while frying. Take fried eggs out and keep aside in a bowl
• Put more oil in wok and add chopped cabbage and carrots.
• Add soy sauce, pepper and Knorr chicken cubes in the vegetable and fry till cubes are melted
• Add fried chopped eggs in the wok and stir
• Add boiled rice and mix well with the contents in the wok
• Now add Spring Onion in the end on the top of the rice(as Spring Onion taste better when minimally cooked and are fresh, green and crunchy).
• Sprinkle a little bit of soy sauce and black/ white pepper and cover the wok with lid. 
• After around 5 - 7 mins, remove the lid and stir to mix the spring onions and the rice are ready to be served with chicken manchurian.

~ Enjoy! :)