Chinese style - Fried Rice

Chinese is one of the most favourite for most of us. I'm glad to share a couple of my chinese recipes with you all.

Fried rice Recipe:
Ingredients:
1 bowl of cooked basmati rice (cook the rice with some oil and also sprinkle one spn after cooking... this will help prevent rice from sticking), 5-6 green chillies slit,1 onion slit, 3-4 chopped beans, (some green peas also could be a good option). 3-4 chopped spring onions (for garnish), 2-3 eggs (scramled with salt and pepper) (optional). Salt to tate, ajinomotto and 1-1&1/2 spns coarse pepper and soya sauce.

Method:
In a wok heat some oil add green chillies, onions, beans, carrots and peas fry together for 2-4 mins. Cook with the lid on for another 1min. now add salt, ajinomotto, soya sauce. Remove from falme and add this mixture to the rice. Along with the mixture add pepper, srambled eggs & spring onions. Serve hot!

Oat Soup

The most popular way of consuming oats is by making an oat meal. But many of us dislike the very thought of an oat meal. So for those of you who do want to eat oats but in a delicious way here is a soup. Hope you enjoy it.

Oat soup recipe:
Ingredients:
Oats 2 cups, boiling water 2 cups. 1/2 spn chopped garlic.1 Spn salted butter (fat free can be used), 1 spn olive oil, 1 spn each of finely chopped peppers- green, red and yellow, 1 spn finely chopped carrots. 2spns chopped spring onions (for garnish).1/2 spn ajinomotto, Salt and pepper as per taste.

Method:
Soak the oats in boiling water for 15 mins.
Heat the vessel in which you are going to make the soup. Add olive oil, garlic, peppers and fry for 2 mins now add butter ,salt, ajinomotto and oats along with the water. add more water and boil for 5-10 mins until oats soak all the water keep stiring. Finally transfer to serving bowl and garnish with spring onions and pepper. Delicious and healthy soup is ready to eat.

Note:
This soup is best enjoyed with garlic bread. I have to used quick cook oats which cook faster.

Cheers,
Chandini

Chuppulu, Chekkilalu (Rice flour snack)

Chuppulu or Chekkinalu as they are famously known. This is a snack with rice flour and mostly in Andhra Pradesh state in india in Srikakulam dstrict these are known as chuppulu and are a favourite for most people. Chupplulu Recipe: Ingredients: 250 gms Rice flour,75grms seaseme seeds,75grms Ajwain/bishop's weed seeds(known as waamu in telugu), warm water 1/2 cup.Salt to taste and oil for frying. Tools: One heavy bottomed pan, muruku press(choose the one with a single round whole in order to be able to make the shapes as in the picture). Method: In a dry bowl mix all the ingredients except water. Then knead by add warm water slowly anf little by little in order to make into a smooth dough. Put this dough into the muruku press little at a time and roll out into the shapes as in the picture on to a dry cloth/plate.Roll out the entire dough and leave it in the sun to dry atleast for an hour.After an hour heat oil in a pan and deep fry them on a medium flame until they are done. Note that these need not turn golden brown you can take them out when they are still looking white. Butfry them until they cook enough so that they come out crisp. if you are doing it for the first time i suggest cook one first and then try the remaining. Cheers, Chandini

Spicy Chicken Biriyani

Spicy Chicken biryani recipe: Ingredients: Boneless Chicken (cleaned and chopped bite size)(500gms), rice for 3 people/1.5 cups (soked for half hour), hot water 2.5 cups 5-6 tblspns of ghee, spice masala, 8-10 green chillies (slit lenght wise), 1spn red chilli powder, 2 big onions (long slit), 2 spns ginger garlic paste, 2 spoons yoghurt, 1 cup Coconut milk, 1/2 spn turmetic powder, 1/2 a lime and salt to taste. Method: Marination: Clean and cut the chicken into bite size pieces, Add little salt, a pinch of turmeric powder, 1 spn ginger-garlic paste, yoghurt, chilli powder and 1 tea spn lime juice. Spice Masala: 6-7 cloves,2 bay leaves, 2 sticks of cinnanmon, 1 black cardamom, 2 green cardamoms, 1 flower, 1 tspn jeera, 1 tspn dhania, 1/2 tspn Khus khus. 1/4th tspn pepper corns. Dry Roast all the ingredients and grind into a fine powder. Biriyani Take a heavy boottomed big pan. Heat ghee.Add chillies and stir for 2 mins. Add onions and fry till golden brown. Add the spice masala, the remaining ginger-garlic paste and stir for a min. Now add chicken and fry until its golden brown. Add turmeric powder, rice, Salt, coconut milk and water. Stir and give it a taste. Cook on a very low flame for 10 mins add the lime and cook further for 10 more mins until the rice is done. Serve hot and enjoy!! This is delicious to eat just like that but can be served with raita or chicken gravy curry. "This is my favorite biriyani its my mom's signature dish. I am very happy sharing this with everyone. Hope you enjoy it". Cheers, Chandini

Spicy Bread Bajji

Spicy Bread Bajji recipe:
Ingredients:
3 Bread Slices,100-150 gms besan, 1/2 spn ginger garlic paste, 1/2 spn red chilli powder, 1/2 spn dhaniya and jeera powder together. 1 spn sour curd, salt to taste and 1/4th spn baking soda, a little hot water for mixing. Oil for frying.

Tools: Heavy bottomed pan for frying.

Method:
Cut bread slices into 4 pices each in the shape of triangles.
Take a clean bowl and mix all ingredinets together except bread slices to make a thick batter.
Heat oil in a pan sufficient for frying the bread slices.
Dip each bread slice in the batter and fry in the hot oil until golden brown.

Spicy bread bajjis are ready to serve!
Serve hot with ketchup or mint chutney. (Optional)

Cheers,
Chandini

Anapakaya pappu (Ridge gourd and Dal)

Anapakaya pappu (Bottle gourd dal)
Ingredients:
Anapakaya bottle gourd (250-300gms peeled and dices into small cubes), 1 cup Mung Dal(yellow split mung washed and drained). For the tempering
1or 2 pods of garlic finely chopped, Hing(1/2 spn), mustard seeds (1spn),Red Chillies (4-6 as per taste), Curry leaves (8-10), Jeera (1/2 spn. Oil for tempering and hot water for boiling.

Method:
Heat oil in a wok add hing then mustard seeds once they splitter add garlic, red chillies, jeera and curry leaves. Now add anapkaya( bottle gourd) and stir for a minute. Add 1 spn turmeric powder and stir. now add the mung dal. Keep stirring for 5-6 mins until dal partly is golden brown. Now add boiling water (double the quantity of the dal). Boil on medium flame with lid on until dal is cooked softly. Once cooked add salt to taste.
Serve hot with rice or roti.

Tips: Add more water if required to cook dal completely.
You could also pressure cook the dal. But give just one steam on high flame.


Cheers,
Chandini

Chegodi (Andhra Snack)

Chegodi (Andhra Snack) recipe:
Ingredients:
Rice flour 250gms, sesame seeds, red Chilli powder, salt to taste, hing(asefotedia), hot water 125 ml. Oil for frying.

Method:
Mix all ingredients except hot water in a dry bowl. Now boil water add to the dry mixture and put a lid on so that the steam does not escape. Let it sti until it cools completely. Here we are allowint the rice flour to cook with the steam. once its cool or warm mix well into a dough just like we do for chapatis. Now pinch off small pieces of the dough and roll out into cylindrical long shapes and attach the ends to make a circle.
Heat oil in a pan and deep fry until golden brown. chegodis are ready to eat.

Tips:
These can be made in advance and in huge quatities as well as they can be stored for over 2 weeks.

Cheers,
Chandini

Masala vada

Masala Vada Recipe:
Ingredients:
150 gms Chana Dal, Spring onions 6-7, green chillies 3-4, chopped coriander, cury leaves 4-5,Salt to taste, Garam masala (cloves 4, 1 cinnamon stick, and geera 1 spn- dry roasted and ground to a powder. Oil for frying.

Tools: Heavy bottomed pan for frying and mixer grinder to make the vada batter.

Method:
Soak chana dal for 1hour.keep aside 2-3 table spns of dal. Now in a mixer grinder add gram masala, green chilies, salt and remaining chanadal and grind into a coarse paste with little water.(The texture should just be right to make into round flat shapes for the vada) take this mixture in a bowl and add curry leaves,chopped coriander, chopped spring onions and the 3spns of dal that was kept aside. The batter is ready.

Heat oil in a pan for frying the vadas. Now from the batter make small round balls and press them flat. Put the vada in the oil and fry till golden brown.
Delicious vada is ready. serve hot!

Cheers,
Chandini

Murukulu (Andhra Jantikalu) Recipe

Murukulu Recipe:
Ingredients:
2 cup rice flour, 1 cup gram flour, 2 spoons chilli powder, salt to taste, 2 spoons sesame seeds, 2 table spoons ghee

Tools: Muruku Press, Oil Pan (Heavy Bottom Low Pan)

Method:
Making of dough - add the above listed flours, chilli powder, salt and sesame seeds. Heat ghee, and add to the mixture. Now, add water to the mixture and kneed into a soft dough.

Heat Oil in a Pan (Heavy bottom low pan), use the Murukulu press to press the dough into your choice of shape, fry directly in the hot oil.

Tips:
Taste the dough before you put it in the Muruku press to check salt and chilli
Remove the muruku from oil when the bubles totally stopped
Unsalted butter can be used as a substitute for Ghee.

Cheers,
Chandini