Indo-Chinese Shrimp Fried Rice

I am a huge fan of ‘Indo-Chinese’ or ‘Desi-Chinese’ like we call it here. Although the restaurants here claim that their desi-chinese tastes authentic, I beg to differ. I once paid 30$ for a small portion of ‘fried rice’ for home delivery and what I got was nothing like what I was promised. The chef was seriously confused between Chinese and Indian because of which I got some spicy Pulao with veggies I’d find in a fried rice! If you live anywhere near New Jersey and are reading this, the only place  that serves good Indo-Chinese is this restaurant called ‘Nanking’. They do have a branch in New York too, but it isn’t as good. And so, I decided to make me some shrimp fried rice.

Most of the ingredients are brought from this Indian store called ‘Patel Brothers’ (Such a blessing) !! Mind you, it is expensive but absolutely worth if you want it authentic and homemade! Also, always the rule ; Where you find an Indian Store, expect to find a Chinese Supermarket right next to it! I get a ton of fresh seafood from the Chinese market, clean, marinate and freeze. Yup, you could sacrifice a few hours of your precious Sundays to treat yourself, whenever you fancy a plate of Prawn Fry or Fish Curry!

Stack your chopsticks and let’s get cookin’!

Continue reading Indo-Chinese Shrimp Fried Rice

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Roasted Veg and Walnut Soup!

Winter is the official ‘soup’ season. Soup, blankets, socks, books and more soup! Especially, the kind that requires not much effort. Simple ingredients, if treated right, can create flavorsome magic! What better than healthy, fresh veg, right?

Continue reading Roasted Veg and Walnut Soup!

Mini Sweet Potato Chicken Cutlets

Innovating is probably the only dang thing I love about ‘leftovers’. Our Mother’s never complained about cooking fresh, every meal of the day. However , it is a lot different now. Leaving aside traditional recipes, we are drawn to experimenting more , especially since this whole Social Media/Blog business created more competition.  Innovative ways to capture the attention of the readers, it seems. Not that I say its a bad thing. Back in the day, there weren’t awards dished out (no pun intended ) for documenting what and how you cooked. Blogs weren’t even legit. Well, coming back to ‘leftovers’, we tend to skip meticulous cooking procedures and lean on quick fixes. Personally, I love my curries and them complex slow cooked dishes but I suppose us humans are needy and impatient, thus wanting fancy food, in barely no time. 

So much ranting to tell you about how I had me some boiled chicken from yesterday and one Sweet Potato in the refrigerator ( I haven’t gone Grocery shopping in a week and have been surviving on such leftover mischief and online movie streaming to couple it with diet constraints and mood swings). As such, one Sweet Potato wouldn’t have sufficed two growling stomachs.  And so, I thought of baking Cutlets for lunch. Also, the last of our Ketchup stock was attacked yesterday , leaving us with nothing to dunk our cutlets in. I used half an Avocado and made a quick dip with some sour cream , lime juice, salt and Jalapeño seasoning.

Happy leftovers!!


 

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Crisp on the outside, mushy in the inside.

Ingredients: [Serves 2] ( ‘♥’ indicates essential ingredient)

 

{Pre-prep : Pre-heat your Oven to 160’C / Line the baking tray with Aluminium Foil and lightly brush with Olive Oil}

Sweet Potato – 1 / boiled, peeled and mashed

Chicken – 100 gm / boiled and pulled 

(Spanish) Onion – 2 tbsp or 40 gm / finely chopped (substitute with White Onion)

Flax Seeds – 1 tsp / powdered (Optional) 

Jalapeño and Garlic seasoning – 1/4 tsp (I use ‘Weber’ brand)

♥ Everest Meat Masala Powder – 1/2 tsp ( Ideally, you should find this at any Indian Store. Substitute with any Meat Curry Powder)

Chili Powder- 1/4 tsp ( I use Kashmiri Chili Powder. Substitute with Paprika for milder heat)

Cumin Powder – A pinch

Onion Greens – 2 / chopped

Olive Oil – 1 tsp

Salt- to taste


 

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Portion and place on the Baking tray.

Method: 

 

In a large mixing bowl, throw in the pulled Chicken with the Sweet Potato. Keep aside.

In a small pan, heat the Olive Oil. Add the Onion, Jalapeño seasoning, Meat Curry powder, Chili powder Cumin powder  and Salt. Saute for 2 minutes till the Spices are cooked. 

Throw in the Onion mix and fresh Onion greens into the mixing bowl and mash everything together. Let the mix rest for 10 minutes.

Portion and place on the baking tray. Bake for 12- 15 minutes at 160’C on either side to get a crisp exterior. (Baste with Olive oil , if required. )

Simple , isn’t it? 😉


 

[Note: Make sure the Sweet Potato isn’t over cooked. Over cooking causes the Potato to mush and not create a crisp exterior.

Chicken can be substituted with Cottage Cheese for a vegetarian option. However, you will have to add bread crumbs ( substitute with whole wheat) to hold the mixture together since Cottage Cheese releases moisture. 

These cutlets can be used in Pita Pockets with Tahini , lettuce and pickled veg. ]


 

 

 

Quick fix : Cauliflower Baby Bella Rice

My husband and I are on one of our ‘mood swings’ as far as diets are concerned. We had our nth’ epiphany (sarcastic very) and woke up one day to decide eating healthy. I have been careful with what I cook and specifically, with the use of healthy oils. I have been trying many combinations and permutations , also because I am very finicky about flavors.  Rice has been a staple in my family and I know no other way when it comes to carbs. Satisfaction is at least one Rice meal a day. Well, if you feel the same about Rice but want a healthier, low calorie substitute, I would recommend you make a basic Cauliflower Rice and then, flavor it with absolutely anything you like. I chose Asian seasoning for this recipe but honestly, it tastes great with just salt, pepper and a little ghee (Clarified Butter).

This Cauliflower Rice can be made protein heavy with Chicken, Soy chunks, Soy granules, Tofu, and other meat and veg. My choice of protein was Baby Portabella Mushrooms ( A good source of Protein and Dietary Fiber). Here is a 15 minute meal that can save you  heaps of time on meal prep. I’d love to hear from you guys about your experiments with ingredients . Make it your own way. Cheers!

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Ingredients:  [Serves 2]

 

Medium Cauliflower – 1

Baby Portabella Mushrooms – 8-10 / chopped in quarters

Shallots – 4-5 / finely chopped

Chinese 5 Spice powder – 1/4 tsp

Spring Onion – 2 / chopped 

Soy Sauce ( I use Kikkoman, you can use any brand) – 3 tsp

Chilli Flakes – 1/2 tsp ( Reduce for a lower spice level)

Sunflower seeds-  A handful

Sesame Oil- 2 tbsp ( Substitute with Olive , Sunflower or Groundnut)

White Pepper Powder- A pinch

Salt- To taste

 

Method: 

 

Clean and cut the Cauliflower into Florets.

Pulse it a few times in a Food Processor till the texture is coarse. (Similar to Cous Cous or Cracked Wheat)

Heat Sesame oil in a Wok.

Throw in the chopped Shallots and Mushrooms. Saute for a couple of minutes.

Add the White Pepper Powder, Soy sauce , Chili Flakes , Chinese 5 Spice powder and Salt. Cook for a minute.

Add the Cauliflower and cook for about 6-8 minutes OR till the Cauliflower cooks through. 

Garnish with Spring Onions and Sunflower Seeds.

Yayy! 

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(Note: Pulsed Cauliflower can be stored in portions , frozen and can be thawed to cook. Makes for an easy and convenient prep.)