Chop/ mash cloves of garlic. In a small bowl mix together ginger juice, ketchup, hot sauce, vinegar and slit green hot peppers.
Heat oil to smoking hot. Add mashed garlic and the red pepper flakes. The pepper flakes will turn dark and you will start to feel the spice and the heat of the peppers. Add the mixture in the bowl to this hot oil and simmer, quickly give it a couple of stirs (be very careful as the hot oil might pop and splutter) and switch off the heat.
Cool and store in a a non reactive container/bottle in a dark place. It will keep for a week.
Serve with Fried Rice or even use it as spiced cooking oil.
September 3rd, 2008 | Category: Condiments, Dips & Sauces | 3 comments Pan Seared Chicken with Onion, Tomato and Olives This is an extremely easy but deliciously healthy recipe. I have used orange juice instead of the traditional lemon as a citric marinade. The orange does not make it as tangy, but gives it a smoother taste. The cumin in the marinade and the tomato, onion topping adds that smoky flavor. The chicken breasts can alternatively be grilled outside too. Have it at home or make it big in a barbeque cook out party!
Continue reading Pan Seared Chicken with Onion, Tomato and Olives…
September 1st, 2008 | Category: Meat & Poultry | 8 comments Orange Flavored Chocolate Covered Farfel Chocolate Covered Farfel This recipe used to be the favorite of not only the kids but also the parents in my daughter’s preschool. Chocolate covered Farfel would also be a part of all the Seder get togethers we had. This recipe had been given to me by the director of my daughter’s preschool. I have added the orange flavor to cater to the cravings of the grown ups! The combination of Orange and Chocolate had always been my favorite. However it tastes as good even without it.
I will be sending this to Meeta’s Monthly Mingle: Fruit and Chocolate.
What is Farfel?
As the Wiki says…”Farfel are small pellet-shaped noodles, made of flour mixed with egg. Farfel is most prevalent in Jewish cuisine. It consists of an egg noodle dough which may be cut or grated for use in soups, or served as a side dish.”
Ingredients:
1. 12 oz chocolate chips (Can use Plain Milk chocolate chips or combine 6 oz of milk chocolate and 6 oz of semi sweet choc. Chips)
2. 3 tablespoon oil 3. 2 cups farfel (or broken matzah)
4. 1 tablespoon freshly grated orange zest 5. 1 cup raisins Optional:
1. 1/4 teaspoon Orange Extract 2. 1 cup walnuts OR 1 cup mini marshmallows Use less farfel or more chocolate if using more ingredients.
Preparation:
Melt chocolate in microwave or double boiler.
Stir in oil.
Stir in farfel or broken matzah. Add more farfel if mixture is too runny. Stir in the orange zest.
If using the optional ingredients add them now and stir them in.
Drop by spoonfuls into a cookie sheet (like a cookie).
I have done it in chunks. Whatever shape works out for you is good.
Refrigerate until solid.
Variations : Use roughly crushed waffle cones instead of Farfel or Matzah.
August 29th, 2008 | Category: Desserts & Sweets | 5 comments Cauliflower and Potato in Cream Sauce Ingredients:
cauliflower – florets broken into pieces 2 medium potatoes – cubed 1/2 onion, sliced 1 tablespoon ginger paste 1 tablespoon garlic paste 1/2 cup tomato Puree 2 tablespoons oil (to fry the potato & cauliflower)
tablespoons oil 1 big black cardamom 1″ cinnamon 2 cloves 2 red dry chilis 1 teaspoon fenugreek seeds (methi)
teaspoon kasuri methi (Available in Indian Groceries)
teaspoons turmeric (To coat the Potato & Cauliflower)
1/2 teaspoon turmeric salt to taste 1 teaspoon red Chili powder (optional)
tablespoons heavy cream ( can substitute with 1/2 cup of whole milk)
Method:
turmeric coated Coat the potatoes and cauliflower florets with 2 teaspoon of turmeric and a sprikle of salt and let it sit for about 15 minutes.
Fried Cauliflower & Potato Heat oil and fry the potatoes and cauliflower in batches till they start to brown. Remove with slotted spoon and set aside.
In a pan, dry roast the cardamom, cinnamon, and clove. Add oil add the red dry chili and the fenugreek seeds. Once they start to sizzle add the sliced onions and fry till they just start to brown.
Add the ginger paste, the garlic paste and the tomato puree. Add salt, turmeric and red chili powder to it. Fry till you see the oil leaving the sides of the pan. Add the cauliflower and the potato. Stir gently to mix, so all the tomato gravy coats the vegetables. Add half cup of water, cover and cook till the potatoes and cauliflowers are tender but not mushy. Add the creme, and simmer for about another 10 minutes. Sprinkle kasuri methi on the top and gently mix.
cauliflower& potato with roti Serve hot with roti or paratha.
August 29th, 2008 | Category: Curries , Sides & etc. | 4 comments Spicy Singapore Fried Rice Singapore Fried Rice Asian food has all kind of variation all over the world. Generally Indian food in America are not all that spicy and oily as in India, except for a few authentic restaurants. Just like so, we cook Indian Chinese in India.
I am not sure if Singapore Fried Rice is a cuisine of Singapore, but it is a big part of the Indian Chinese in India. It is similar to Chinese Fried Rice, except it is made very spicy by adding tons of red dry chili to hot oil. You can go easy on the number of red chilis you add, but do add a few because it is the red dry chilis which actually adds the flavor to this rice.
Spicy Singapore Fried Rice Ingredients:
cup long grained rice (Will yield about 2 cups approx. cooked)
cloves of garlic – chopped fine 1/2 onion chopped 8 -10 Whole Dry Red Chilis 1 teaspoon freshly ground black peppercorn 1 teaspoon very thinly sliced ginger 4 tablespoons oil (preferably 100% Pure Sesame Oil)
teaspoons oil ( to use when boiling the rice)
teaspoon white vinegar 2 teaspoon dark soy sauce 1/2 green bell pepper chopped 1/2 cup peas 1 Big carrot chopped 3 sprigs of green/spring onion chopped 1 tablespoon cilantro chopped 1/2 cup shredded cabbage Salt to taste Any vegetable like beans, celery may be added to this.
Preparation:
Wash the rice very well to wash off the starch. Soak it in cold water and let it sit for about 15 minutes.
Boil 1.5 cups of water, add 2 teaspoons of oil to it and and add the rice. The oil will help the rice not to stick to one another. Cook it so it so they are long and done but separate. If there is till some water left and the rice it done, strain the water.
Spread the cooked rice in a thin layer on a plate and sprinkle vinegar on it. Let it cool Heat oil in a Wok. Once its smoking hot, add the crushed black peppercorns and the dry red chilis. The chilis will soon turn dark and sizzle. Add the garlic and the onion. Fry at high heat till the onion starts to brown. Add the peas, carrots, bell pepper, and ginger and fry at high hear till all the moisture dries off. This should not take for than 3-4 minutes.
Lower the heat and add the soy sauce. Mix it with all the vegetables and add the rice. Stir it around to mix it and keep frying at medium heat. Increase the heat to high again. When all the rice is coated, with the sauce, add the cabbage and cook for a couple of more minutes tossing it around fast and sprinkling few drops of water on the wok for the sizzle and the smoke. Switch off the heat. Add the cilantro and spring onions and cover it for 5 minutes for the heat and the smoke flavor to be absorbed. The smoky flavor is a very distinctive flavor to this dish.
Serve hot with with Hot Oil , or with Vegetable Manchurian, Gobi Manchurian , Chili Chicken, or Chili Paneer.
