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Leftovers

Veg fried rice with Sriracha sauce….

Veg fried rice with Sriracha sauce...

Guys KPCC-5 is on..! A fellow blogger friend Sonal won KPCC-4. Check out KPCC Journal for the details on how to sign up for the Keli Paan challenge.. 🙂 It sure is a fun way to learn a new recipe & show off your food photography & creative skills….!!

Those who have been following my blog, know by now my love for Oriental, Mushrooms & Rice dishes..!! Also my blog is so much about K (my husband) & his lunch-box. Those who are new, don’t be alarmed, most of the dishes are super-quick & easy..! Been a bit busy with all the packing. No, I’m not moving houses this time… this time around I’m moving back to India.. 🙂 There are mixed feelings.. I’m sure most of you have gone through this..! I do want to go back.. but at times I think here was fun too..! Now my adventures will be in & around Bangalore.. 🙂 I may not be able to post as many recipes as I would like to in the month of November… There is so much to do once I’m back… Catching up with Family, friends relatives… 🙂 all the food I missed… !! I have already passed on a big list of dishes I want to dig into, to my mum.. !!! 🙂

Mushroom fried rice with Sriracha sauce...

Moving on to this recipe.. Fried rice is my favourite thing to do when I have some leftover rice. I have posted loads of fried rice recipes. Here is another one with some different flavours. Another quick meal option when you’re bored to eat plain rice or rather when you run out of curry to finish a bowl of leftover rice. I never run out of different fried rice recipe’s.

Veg fried rice with Sriracha sauce...

K being a roti/Indian bread lover, likes a few flavoured rice dishes & I really thank God for that. 🙂 Because an Indian house always has a bowl of rice left over & its quick to fix a bowl of fried rice. So here is a perfectly spiced fried rice for you. And as I had mentioned a few posts back, there would be some recipe’s with Sriracha sauce.. 😉

Note: Use vegetables of you choice if you don’t like the one’s I have used..

Tip: If you like it hot..!! Go overboard if you wish to by adding another teaspoon or more of the Sriracha sauce.. 🙂

Ingredients: (Serves 1)         Preparation Time: 10 mins
Cooked rice – 1.5 cups or a bowl. Tip: Leftover rice is the best
Closed cup Mushrooms – 3-4, medium-sized, chopped
French Beans – 7-8, tender beans, chopped
Garlic – 2 medium-sized cloves, finely chopped
Ginger – 1/2 an inch piece, finely chopped
Thai Basil – 1/4 tsp, dried
Vinegar – 1 tsp,
Light Soy sauce – 1 tsp
Sriracha sauce – 2 tsp
Spring onions (Garnishing) – 1 sprig, chopped
Cooking oil – 1 tbsp
Salt to taste
Method:
If the leftover rice is sticking up together, gently separate it using a wooden/silicone spatula. Keep the loosened up rice at the side.

Note: If you plan to use freshly cooked rice, then lay the rice to dry out in a tray or a large plate. Fresh rice tends to get smashed up in fried rice & then they form lumps.

Heat oil in a wok/ deep bottom fry pan. Once the oil heats up, reduce heat to medium-high. Add the chopped ginger, garlic & Thai Basil & sauté. Do not let the garlic change colour. Next add the vinegar, soy sauce & the sriracha sauce. Mix well. Throw in, a pinch of salt. Now add beans & stir fry it for a minute or two. Now add the chopped mushrooms & mix. Once the mushrooms start to soften up add the cooked rice & stir fry it till the rice heats up & a lovely brown colour appears on the rice.

Note: Here the mushrooms & the soy sauce are responsible for the colour. Don’t be worried of your rice does not have the same colour as the pictures..

Check & adjust the seasoning. Turn off the heat once done.

Garnishing:
Garnish with the chopped spring onions.

Veg fried rice with Sriracha sauce...

What do you love in your fried rice?? What are your favourite veggies?? I had prepared some Egg fried rice with Sweetcorn.. wow.. that was history before I could click..!  But I promise to post that recipe when I get down to preparing that again.. 🙂

Serving Suggestions:
Serve as is or with your favourite Thai/Oriental curry/side-dish like – Sweet & Sour Pork….Chicken & mushroom in Hoisen sauce…Sweet n Spicy Spinach Chicken – Chinese styleMango Tango Capsicum Noodles etc.

Veg fried rice with Sriracha sauce...

Note: For a twist, add a spoon of freshly squeezed lemon juice & mix before you serve.

If you like this recipe, then you may also like – Lemon thyme flavoured Chilli fried rice….Red Pepper & Celery Fried rice….Burnt Garlic Chilli Fried Rice with Chicken etc.

 For those celebrating Dilwai.. how are the preparations coming along? What are the special treats cooking in your kitchen?? I know the festival season always adds so many calories..! I promise to post some healthy recipe’s.. to help you cut down calories on your main meals, so that you can afford to indulge on the sweets 🙂 .


Lemon thyme flavoured Chilli fried rice….

Lemon thyme flavoured Chilli fried rice...

K’s lunchbox is always a challenge for me.. ! He is such a workaholic, he hardly eats when he is working & I always have to make sure that I make him something that will draw him to his lunchbox & not skip it.Even though K prefers anything but rice in his lunchbox, Biryani & fried rice is something he always says yes to. Leftover rice always involuntarily makes me want to cook fried rice. A good warm bowl of fried rice always with or without a curry is always comforting to both K & me..

K got excited when I told him I was packing him some fried rice for lunch. Its been a while since he carried fried rice in his lunch-box. We always love a bowl of hot & spicy fried rice. I was looking around my kitchen shelf for ingredients to throw into the fried rice when my eyes fell on the bottle of dried Lemon Thyme.. & the rest is history..

Lemon thyme flavoured Chilli fried rice….

You vegetarians may get disappointed as this is a non-veg fried rice as it contains fish sauce.. Chicken stock can be substituted for vegetable stock. So you vegetarians would need to skip the fish sauce if you plan to try this out. You eggitarians if you wish to add some scrambled eggs into this.. go ahead & indulge.. 🙂

Also, I have noticed that left over rice always gives a wonderful texture to fried rice as the excess water tends to have dried up & each grain of rice is nice, firm & its perfect for such dishes. If you plan to use freshly cooked rice then cook it well in advance & let it stand for a while, that ways you can avoid mashed up fried rice.

This was an experiment & it turned out to be a fried rice with loads of yummy flavours. The lemon thyme gave an amazing aroma to this. Before I go on & on.. let me just stop & let you enjoy your weekend…

Lemon thyme flavoured Chilli fried rice...

Ingredients: (Serves 2 )       Preparation Time:  10 mins (if you have the rice ready)
Cooked rice – 2 cups, preferably leftover
Carrot – 1 medium-sized, finely chopped
Dried lemon thyme – 1/8 tsp
Ginger – 1/2 inch piece, finely chopped/minced using a mortar & pestle
Garlic – 3, medium-sized cloves, finely chopped/minced using a mortar & pestle
Dried red chilli’s – 3-4, spicy variety, finely chopped or use 1/2 tsp of chilli flakes
Rice vinegar – 1 tsp
Light soy sauce – 1 tsp
Fish sauce – 1 tsp
Chicken stock cube – 1
Spring onions – 2, finely chopped, Note: You don’t see a lot of spring onions in my dish because I was left with just one to use.
Cooking oil – 1.5 tbsp

Some of the core ingredients..!

Method:
Use your hand to separate the grains of the leftover rice, often they tend to form small lumps. Keep this aside.

Heat the oil in a wok/deep bottom fry pan. Add the minced/chopped ginger & garlic & sauté them for just about a minute. Make sure the heat is set to medium. Throw in the red chilli’s along with any seeds & fry them till you start coughing.. I’m kidding of course, fry them for a bit till they infuse their flavours into the oil. You don’t need to let them change their colours.

Add the stock cube, you may powder it in advance if you wish to. Toss the contents around till the stock cube softens & dissolves. Add the rice vinegar, soy sauce & fish sauce. Let these sizzle for just about a minute. Now, go ahead & add the chopped carrot pieces, toss them around. Next throw in the cooked rice. Mix well. Be gentle on the rice, you don’t want to break them into bits while you are tossing them around. Add the spring onions.

Note: You don’t need to additional salt, but do taste & add if required. Keep a glass of water around, your mouth may be on fire.. Kidding! I seem to be in a mood for silly jokes today..!

Mix well. Turn off heat.
Serving Suggestions:
Serve hot as is or with a Chinese curry as an accompaniment.

Lemon thyme flavoured Chilli fried rice...

I thought I would post a sweet dish today.. damn me.. I never have enough inspiration to get that done..! I hope I end up cooking a sweet dish soon.. been ages since I posted something sweet..  hot & spicy food & me are like Siamese twins.. 

Have a fu, crazy weekend guys..!

If you like this recipe, then you may also like – Burnt Garlic Chilli Fried Rice with ChickenSweet n Spicy Spinach Chicken – Chinese styleSweet & Sour Pork….Chicken & mushroom in Hoisen sauce… etc.


Red Pepper & Celery Fried rice….


There was some rice leftover from last night.. & the chole that I made for dinner was wiped clean for dinner.. What do I cook for lunch & how do I use up the leftover rice was a huge Question…!! I was in no mood to make Dal or sambar to finish the rice.. I felt like eating something exotic & oriental. Had a look in my pantry & found some red peppers & a bunch of celery… the idea of some fried rice struck me at lightening speed.. 😀 & there this recipe came into existence..

A few weeks back when I had visited the grocery store I had picked up some dried Thai Basil, so been thinking of ways to use it… & this was the perfect way to use some of it.

Red Pepper & Celery Fried rice..
The celery adds a lovely flavour & fragrance to the fried rice… & some finely chopped coriander adds some lovely green colour to the already colourful rice.

Red Pepper & Celery Fried rice..

The best bit to this is that it you can use leftover rice & a very tasty way of using some leftover rice…

Ingredients: (Serves 2)                 Preparation Time: 10 mins
Celery – 1 long stick, finely chopped
Onion – 1 medium-sized, finely chopped
Red bell pepper – 1, medium-sized, chopped into small cubes
Green Chilli – 2, finely chopped
Dark Soy Sauce – 1 tbsp
Ginger – 1/2 inch piece, finely chopped
Garlic – 2 cloves, finely chopped
Cooked rice/Leftover rice – 3 cups
Thai Basil – 1 tsp, I used the dried version, use fresh if you can find some…
Fresh coriander – 2-3 sprigs, finely chopped
Olive oil – 1 tbsp, use toasted sesame oil if you wish to
Salt to taste

Method:
Heat oil in a deep bottom fried pan, set heat to medium. Add green chilli’s once the oil is hot. Once the green chilli’s begin to change colour, then add the chopped garlic & ginger. Sauté them for a couple of minutes. Next add the chopped celery & fry till it changes colour. Now add the Soy sauce, mix. Next add the chopped red bell pepper. Add the Thai Basil & some salt to taste.

Sauté the peppers for a minute (I like the peppers crispy, so I don’t cook them much. Go ahead & cook the peppers more if you wish to.) Add the cooked/leftover rice, lower heat & mix well till every grain of rice gets coated with the sauce prepared.. Increase the heat to medium & then fry the rice till the rice gets heated up.. Turn off the heat.

Garnishing:
Garnish with some finely chopped coriander leaves.

Serving Suggestions:
Serve hot.

Red Pepper & Celery Fried rice..

It tastes good as is, you can make some oriental curry as an accompaniment.

If you like this recipe, then you may also like – Burnt Garlic Chilli Fried Rice with ChickenCreamy Mushroom RiceMix Veg Couscous Biryani… Episode where the love for Biryani took over the love for Couscous…My kind of Mix-Veg Thai Yellow Curry with Prawns etc.


Aloo Tikki Chole Chaat…

Aloo Tikki Chole Chaat..

Another street food that all love.. another type of Chaat… available everywhere in streets of Delhi & other neighbouring cities. In other cities you will find it as well but not as much as you do in Delhi or the Northern cities of India.. But nevertheless.. if you have never had this before.. then its a pity.. Do try it..

Some street vendors also sell just the Aloo Tikki chaat.. without the chole.. ! That’s yummy as well.. But this one is a killer combo.. Aloo tikki & chole.. both known to produce a lot of gas in your stomach.. 😀 Spoiler Alert – be prepared to fart around a lot..!! Ok, I don’t want that spoiler alert from making you try this out… It’s way too tasty… 🙂

When you prepare chole the next time.. make a lot so that you can prepare this in the evening or have this as dinner :)) That’s what I did a couple of days back. Had chole for lunch & then made this for dinner.. 🙂 So, it does not get too monotonous.. a its a pleasant change.

:) That's what Aloo Tikki Chole Chaat looks like…

There are so many flavours in this dish that it will take your taste buds to a whole new level. The different spices in the chole, the shallow fried potato patties (Aloo tikki), the raw red onions, the cold yogurt, the tangy & sweet- tamarind & date chutney..the hot green chutney.. the crunchy sev on top.. I know too many things right.. thats why its called chaat.. 🙂

K was after me from quite sometime to prepare this. So over the weekend when he was home I prepared this. I could not find to post the recipe earlier.

Ingredients: (Serves 4)      Preparation Time: 30 + minutes (Based on how many tikki’s you can fry at a time :))
Chole – 1 bowl, each serving would require about 5-6 tbsp
Potatoes – 4 large-sized
Cumin – 1/2 tsp, dry roasted, & powdered
Green chilli’s – 2, finely chopped
Black peppercorns – 4-5, crushed
Bread crumbs (optional)- 1-2 tbsp,
Red Onion – 1 medium-sized, finely chopped
Date & tamarind chutney – 3 tbsp
Green/Mint chutney – 3 tbsp
Yogurt – 6 tbsp
Chaat Masala – as required
Red chilli powder – as required
Sev – 4 tbsp
Coriander leaves – 3-4 sprigs, finely chopped
Cooking Oil – 3-4 tbsp/enough to shallow fry the tikki’s
Note: I tava fried & did not shallow fry as the tikki’s tend to absorb lots of oil.
Salt to taste

Method:
For the chole, check – Chole recipe.

Pressure cook/boil the potatoes in sufficient water.

Tip: While the potatoes are cooking, you can use this time to prepare the green chutney, tamarind & date chutney.

You can use store bought tamarind chutney if you want to. I prepared it fresh. For the tamarind chutney, soak 4 large dates, seeds removed & 1 lemon sized ball of tamarind, seeds removed in warm water for 10 minutes. Use just about enough water to cover them. Add just the softened dates & tamarind to a blender & grind this to a smooth paste. Add the water they were soaked in as required to help in grinding. Keep the rest of the water aside to dilute if the chutney is too thick.

Now once the potatoes are ready, drain out the water, cool then in cold water, drain the water away. Peel the skin off. Add the finely chopped green chilli’s, crushed black pepper , salt to taste & the dry roasted cumin powder to a mixing bowl. Add the boiled, peeled potatoes & mash the potatoes up. Make sure the other ingredients blend well into the mashed potatoes. Add the bread crumbs if the potatoes have absorbed a lot of water & the the mashed potato mix is soft & not firm enough to form patties. Close & keep aside for at least 10 minutes so that the potatoes absorb the flavours.

Heat a fry pan with a tbsp of oil or enough to shallow fry. Set heat to medium. While the oil is heating up, make 2-3 patties out of the mashed potatoes mixture. When the oil is hot, fry 2-3 the patties. Do not crowd the fry pan. Carefully turn then over when you see the bottom edges turning golden brown. Fry till they are golden brown on both sides. Take them out on a kitchen paper towel. Repeat this to prepare more tikki’s.

Tikki's

Now, heat the chole if its cold & then add 2 tikki’s to a serving plate. Press the centre of each of the tikki’s to mash them up a little as shown.

Mash the tikki's from the centre..

Now, add about 5-6 tbsp of chole on top.

Add Chole over the mashed up tikki's..

Add a tbsp of yogurt, 2-3 tsp of date & tamarind chutney, 1 tsp of green chutney (add more if you wish to), sprinkle some red chilli powder around.

Add yogurt, chutneys & red chilli powder...

Next sprinkle some chaat masala, a wee bit of salt too. Now, add some finely chopped onions. Next, sprinkle about a tbsp of sev. Finally garnish with some chopped coriander.

Serving Suggestions:
Serve as soon as it is prepared. Else the dish gets too soggy.Enjoy.. 🙂

Aloo Tikki Chole Chaat…

If you like this, you may also like – Chole Chaat…Chana Masala/ Khatte Punjabi Chane/ Tangy Chickpeas, Kala Chana Chaat/ Black Chickpeas ChaatChicken Frankie Roll, Chilly Kothu Parota/Bite sized Paratha pieces tossed in a hot & spicy sauce etc.


Chole Chaat…

Chole Chaat...

I had prepared some chole for dinner & then I guess I overestimated K’s & my dinner eating abilities.. it ended up being leftover. & I was in no mood to waste chole.. If you have been following my blog, you would know by now that I’m quite a fussy eater & I need to disguise food for myself when I’m not quite in the mood to eat something…I kept racking my brains on how can I make it more interesting.. We had picked some nylon sev.. these are fine chickpeas flour noodles.. which are yellow in colour & savoury, usually eaten as a snack or added over chaat’s.. the rest of the basic ingredients are always available in anyone’s pantry..! So I threw them all in & made myself a yummy chat as a snack for the evening with the leftover chole.. 🙂

Chole Chaat....

Chaat is a famous evening snack in India.. mostly available in small stalls on the streets around India. Everyone loves them.. you can’t escape from the heavenly aroma around these stalls that draw you towards them… Chaat has evolved quite a bit & there has been a lot of innovation around it as well, you may or may not have heard of Paani Poori (These are small crisp poori‘s filled with some tangy & spicy water, may or may not have some sprouts or potato filling.. Once done place the entire poori in your mouth..don’t ever try to take a bite out of them.. you will end up spilling all the water over yourself.. its yummy.. ).. by innovation I meant Vodka paani poori, Yes instead of the usual spiced up water vodka is used.. never tried it though.. but heard its wonderful.. 😀 I’m making my mouth water now.. I can’t really make paani poori here because the ready poori packs that are available aren’t fresh & crisp & every packet has half of them already broken… I need to learn to try & make the poori’s at home.. It’s on my to-do list… I have become a little lazy after returning from my holiday..! I need to something about this laziness..

Anyways this recipe is very quick.. the stalls usually add a wee bit of green/mint chutney (click for the mint chutney recipe) & some sweet & tangy date & tamarind chutney to make it have a nice blend of all flavours to tingle your taste buds.. But I did not add any of these.. you could if you have it… Click here for the Chole recipe.

Ingredients: (Serves 2) Preparation Time: 5 minutes (Time to prepare the chole not included)
Chole – 1 bowl
Red onion – 1 small-sized, finely chopped
Tomato – 1 small-sized, finely chopped
Coriander leaves – 3-4 sprigs, finely chopped
Sev – 2 tbsp
Yogurt – 2 tbsp
Red Chilli powder- a pinch
Chaat masala – a pinch
Mint Chutney – 1 tsp, I did not use this as I did not have this ready
Date & Tamarind chutney – 2 tsp, I did not use this as I did not have this ready
Lemon juice – 1 tbsp, freshly squeezed
Salt to taste

Some of the ingredients...

Method:
Take 2 serving plates or bowls. Add 7-8 tbsp of hot Chole along with some curry into each plate. Add a tbsp of yogurt over the top on each plate. If you plan to add some green chutney & date & tamarind chutney add half a tsp on each plate. Next throw in some chopped red onions & tomatoes. Next sprinkle some red chilli powder & chaat masala. Squeeze/add some lemon juice, sprinkle some salt to taste. Finally garnish with some sev & coriander leaves as shown.

Chole Chaat...

Dig in :). You could give the whole dish a mix before if you wish to, so that all the flavours mix well.. 🙂

If you liked this recipe you may also like – Chana Masala/ Khatte Punjabi Chane/ Tangy Chickpeas, Kala Chana Chaat/ Black Chickpeas Chaat, Egg Pakodi Chaat, Chilly Kothu Parota/Bite sized Paratha pieces tossed in a hot & spicy sauce etc.


Tangy Chickpeas dip

Tangy Chickpeas dip with Pita bread..

The other day when I prepared some Chole I had some extra chickpeas left with me. Thought of preparing this dip with the leftover chickpeas. This dip is just delicious as a filler in sandwiches or with some pita bread or along with some crackers.

Just the right amount of lemon juice to kill the spice from the hot dried chilli’s with a hint of garlic, mint & olives…

Tangy Chickpeas dip with Pita bread..

Hummus has always been on my list of recipe’s to be posted. But since these leftover chickpeas from the chole were boiled with some turmeric I decided against using them to prepare hummus.

Ingredients: (Serves 4)       Preparation Time: 5 minutes (Does not include the time taken to soak & cook the chickpeas)
Chickpeas – 1 cup, boiled & cooked with some salt & a pinch of turmeric
Olives – 3, pitted, I used green olives for the dip & one black olive for the garnishing
Mint leaves – 3-4 leaves
Dried red chilli – 1
Garlic clove – 1 medium-sized, peeled
Lemon juice – 1 tbsp
Extra virgin olive oil – 4 tbsp
Salt to taste

Method:
In a blender jar add the cooked chickpeas, lime juice, olives, olive oil, garlic, mint leaves & the dried red chilli’s and blend into a coarse paste.

Ingredients to blend..

The paste should look like this when blended.

The dip almost ready..

I added another tbsp of olive oil since some the oil is left on the blender jar.

Add salt to taste & transfer to a serving bowl.

Garnishing:
Garnish with some black olives & with some extra olive oil on the top if required.

Serving suggestions:
Serve with some pita bread or some crackers. This dip also tastes good with some grilled veggies.

Tangy Chickpeas dip...

You may also chill it in the fridge for a while before you serve as the flavours blend even better when served chilled.

If you like Mediterranean dips do check – Tzatziki.

Also do check  out my Greek Souvlaki wrap with salad & tzatziki.

 


Idli Roast…

Idli Roast

Many houses have a weekend ritual when it comes to food.. specially since its the weekend..  all want something special which is available in abundance to indulge on.. 🙂 .. Idli’s or Masala dosa or Appams used to be prepared in our house as the breakfast ritual.. Whenever idli’s used to be prepared at home, they would be made in bulk. I say bulk.. 😛 it would be normal to prepare the amount mum used to prepare but, since we are such poor eaters… I used to think.. aaaah why do we have so many idli’s are we feeding the neighbours as well… !!! Well, fussy kids that we were, Mum had to disguise them the next day just so that it’s not the same monotonous breakfast. We used to love it.. & we still do. You should try them. They are very crispy and tasty.

As a kid, I hated Idli’s. Once I moved out of my house for studies and started living in the hostel I realised that Idli’s are yummy & healthy.. they taste  awesome when they are just out of the steamer…. & it is makes a good accompaniment for anything that you can think of…  you can eat it with jam, sugar, ghee, any kind of chutney, sambar, dal, pickle, veg or non-veg curry or even the dry chutney powders that you get which are mixed with a little oil or ghee, famously known as chutney pudi.. … Believe it or not, my brother used to dip Idli’s in tea & a cousin used to dip them in coffee… yes, just about anything you can think of will go well with them. 🙂

Ingredients: (Serves 2)          Preparation Time: 10 mins
Idli – 4
Oil/ghee – 4 tbsp Tip: I would suggest you use ghee… it tastes best that way.. 🙂

Method:
Cut each idli into 2 by slicing it from the middle.
Heat a tbsp of oil on the frying pan. Add around 4 pieces of the Idli’s and roast them on medium heat. Add some more oil on the upper side of idli’s, turn them over and roast them till they turn golden brown.

Alternatively you can use a sandwich grill if you have one or use the grill mode of your oven or microwave oven.

Serving Suggestions:
Serve hot with any chutney of your choice or ketchup.