Quinoa Fried "Rice" and Chili Fish

A few of us friends met a couple of weeks back and at some point we started discussing and sharing ideas  of the meals we cook regularly. I mentioned Quinoa and none of my friends had ever tasted it and some of them were even reluctant to give it a try. We met again for lunch at my place this week and I made my favorite Quinoa recipe for them. 

I have been cooking with Quinoa for a while now and I've always used it as a substitute for rice whenever I could. Of all the ways I've cooked it, this stir fry is my favorite and a dish I make all the time. Anushka loves it too and its a great way to include a lot vegetables in one meal. 

The chili fish is so easy to make and something I planned at the last minute as an appetizer for our meal. I just went along with what I usually do with chicken and surprisingly it turned out great and it was gone as soon as it was served.

Quinoa "Fried Rice"

(Simple omit chicken and eggs to make it vegetarian)

Ingredients:
1 cup quinoa
2 cups chicken/ vegetable stock or water
2 tbs oil
2 eggs
3 scallions, chopped, whites and greens separated
1 tbs finely chopped ginger and garlic
1-2 green chilies finely chopped
2 heaping cups diced mixed vegetables (carrot, beans, peas, capsicum, broccoli, corn, zucchini)
1 cup cooked chicken, diced
1 tsp fresh ground pepper (add as per your taste)
dash of soy sauce and vinegar (optional)
salt to taste

Method:
Cook the quinoa atleast an hour before making this dish.
Boil the water. Rinse the quinoa and add to the boiling water. Mix, cover, reduce the heat to low and cook for 20 minute. Let sit for 5 minutes and then fluff with a fork, spread out in the pan and cool completely.
Heat 1tsp oil in a wok or other large pan and scramble the two eggs with a little salt and pepper. Remove from pan and keep aside.
Heat the remaining oil in the wok and fry the onion whites, garlic, ginger and green chilies for a few seconds.
Add the diced vegetables and stir fry on high heat for a minute. Add the chicken and fry for another minute.  Add the cooked quinoa, scrambled egg, salt, pepper powder, soy sauce and vinegar and mix well on high heat until heated through.
Garnish with spring onion greens and serve hot.

Chili Fish

Ingredients:
250 gms fish fillet, cut into bite size pieces (I used tilapia)
1 tbs cornflour
2 tsps ginger garlic paste
1/2 tsp pepper powder
1/2 tsp red chili powder
1/4 tsp garam masala
salt to taste
2 tbs beaten egg

2 scallions, chopped fine, white and greens separated
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 tsp pepper powder
1/8 cup chicken/ vegetable stock or water
1 tbs soy sauce
1/4 tsp sugar
dash of siracha/ chili sauce and vinegar
salt to taste

Method:
Mix the cornflour, ginger garlic paste, pepper, red chili powder, garam masala, salt and egg to make a thick paste. Add the fish. Mix well, cover and keep aside for about an hour.
Heat 1 tbs oil in a non stick pan and fry the fish on medium high heat until cooked and browned. Remove from pan onto paper towels.
Add a little more oil to the pan and add the white scallions, ginger and garlic and fry until fragrant. Turn the heat to high and add the stock, soy sauce, sugar, siracha, vinegar and bring to a  boil. Add salt if needed. Add the fish and toss gently to coat with the sauce all over without breaking the fish pieces. Cook for another minute, garnish with scallion greens and serve hot.

Sesame Orange Chicken

I love cooking, but I love the occasional  take out too. Especially Chinese take out and we are crazy about the food at Panda Express. But the occasional was happening too often and reading the calories on each item really started to worry me, especially their orange chicken which is was my favorite. So we decided to stop going there for a while. Every time we passed an outlet, I would stare at it longingly and my cravings were just becoming unbearable.
So I started my hunt for an easy lower fat recipe. I read several, that called for ingredients I didn't have in my pantry and I wasn't going to buy any more sauces! So I just put together whatever I had, drawing ideas from what I'd read and came up with this. Were my craving satisfied?? YESS!! Different from what they serve at Panda, but really really good. Plus the satisfaction of it being home made and non-fried...I was one Happy Gal!!


Sesame Orange Chicken

Ingredients:
1 lb chicken thighs, cut into bite size pieces
2 tbs all purpose flour
2 tbs cornflour
1 small egg
1 tsp pepper powder
1 tbs ginger garlic paste
salt to taste
3 tbs orange marmalade
1 tbs sugar, more or less depending on the sweetness of the marmalade
1 tbs soy sauce
1 tsp red chili flakes, adjust according to taste
1 tbs apple cider vinegar
1 tbs chopped ginger garlic
1 tbs toasted sesame seeds

Method:
Take chicken, flours, pepper powder, ginger garlic paste, egg and salt in a bowl and mix everything together.
Heat 1 tbs oil in a wok on medium high heat. Add the chicken mixture and stir fry till the chicken is browned and cooked completely. Take care not to overcook the chicken. Keep aside.
In a small bowl mix together orange marmalade, sugar, soy sauce, red chili flakes and vinegar with a whisk.
Heat the same wok on medium heat with 1 tsp oil and fry the ginger garlic for a few seconds and then add the marmalade mixture. Simmer for a couple of minutes and add the chicken. Mix till all the chicken is well coated with the sauce. Check the seasoning and then stir fry for another minute and then mix in the sesame seeds. Serve hot.

Sweet Corn Soup

   

When planning my trip to India, I made several lists. Things to take, things to buy, places to visit and so on. One list was all about food, dishes I had to have, some homemade and some from my favorite restaurants. I was able to satisfy all of my cravings, except one. That was the Sweet Corn Chicken Soup from Mainland China. I just love the soup they serve there and the quantity, really satisfies you.

I'm not a big fan of soups, especially the kind in which you puree vegetables, reminds me of baby food and really puts me off. But I love the chinese soups served in Indian restaurants, Hot and Sour, Manchow Soup and Sweet Corn Soup. Very often I make a big pot of soup for dinner, with a lot of vegetables and chicken. A big bowl of that, and you wont need anything else.

Sweet Corn Soup

Ingredients:

15 oz can sweet corn, cream style

5 cups vegetable/ chicken stock

1 big carrot, cut into small cubes

1/2 cup green beans, chopped fine

2 stalks spring onions, whites and greens separated

1/2 tsp pepper powder or to taste

salt to taste

3 tbs cornflour, dissolved in some cold water

1 egg, beaten ( optional )

1 rottisserie chicken breast, cut into small cubes                      

Method:

Bring the vegetable/ chicken stock to a boil in a big vessel. Add the sweet corn, spring onion whites, carrot, beans, chicken (if using) salt and pepper. Simmer for 5 minutes. Add the dissolved cornflour. Stir for about 30 seconds. Check the seasonings. I don't like to add too much pepper as I like my soup to taste slightly sweet. Beat the egg lightly with a fork, and add it to the soup in a slow drizzle, stirring constantly. Garnish with the spring onion greens and serve hot.

Taste n Create : Shrimp Fried Rice

For the past few days I have been browsing through Nicole's blog, For the Love of Food. Nicole has a beautiful blog with stunning pictures and a diverse collection of recipes. I was so glad to be partnered with her. Loved reading about her family and her travels. There were so many dishes to choose from, but after all the sweets and other heavy stuff I've been having for the last couple of weeks, I really wanted to make something simple. The shrimp fried rice looked delicious and was a perfect choice for lunch today.

I just had mine and the rice was so flavorful and steaming hot, it was just the perfect meal.

Check out the recipe here.

Have a great weekend guys!

Shrimp and Vegetable Stir Fry

We had gone camping over the weekend to Yosemite and had a wonderful time. We had our share of snow and the waterfalls were in their best form. Just beautiful. Returned home late Sunday night and was so exhausted that I spent most of yesterday sleeping and catching up with some pending work. I just checked my dashboard and I've got a lot to catch up with. I may not be able to comment on all your wonderful posts, so please excuse me. 

This stir-fry was something I made for dinner last night. Was too lazy to cook something elaborate. We had it with some salad greens and it was awesome.

Shrimp and Vegetable Stir-Fry

Ingredients:

250 gm shrimp

2 bell peppers, cut into cubes (I used one red and one yellow)

300gms broccoli, medium florets

4 scallions, white and green parts separated, finely chopped

4 cloves garlic, finely chopped

1 1/2 - 2tbs soy sauce

1tbs red chilli sauce

1tsp white pepper powder

salt to taste

1tbs oil

Method:

Clean the shrimp well. Steam the broccoli till almost cooked. It should still be crisp.

Heat oil in a wok on medium high. Add the garlic and fry for 30 secs. 

Add the chopped scallions ( whites only) and bell peppers and fry for 2mins. 

Add the shrimp and cook uncovered for 3-4mins till almost done. 

Then add the broccoli, soy sauce, red chilli sauce, pepper and salt and stir fry till well blended and dry, about 2-3 mins. Stir in the scallion greens and serve hot.

Baked Spring Rolls

Spring rolls are one of my favourite appetizers. I tried baking them this time and I was quiet surprised with the results. They browned well and were crisp and delicious.

Ingredients:
1tbs oil plus little more for brushing the rolls
1 egg, lightly beaten
2 cups mixed vegetables, sliced fine (You can use onions, bell peppers, carrots, cabbage, beans, mushrooms and any other veggies of ur choice)
1/2cup boiled and shredded chicken
1tsp white pepper powder
a pinch of sugar
salt to taste
1tsp soya sauce
few drops of vinegar
4-5 spring roll wrappers, defrosted

Method:
Heat oil in a wok. Add the beaten egg and scramble quickly.
Add the vegetables and chicken and stir fry for 2-3 mins on high flame.
Add the seasonings and sauces and toss to mix well.
Cool the mixture.

Place a wire rack on a baking sheet.
Apply some water on the edges of the wrappers. Divide the filling and place it on one end and wrap tightly sealing the edges well. Brush with some oil all over and place on the wire rack on the baking sheet.
Bake at 350˚F/ 180˚C for 30-40 mins, till golden and crisp, turning once when baking.

Serve hot with a spicy sauce.

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Sending this to "A Healthy Bite " event hosted by Rachana.

Cauliflower Lollipops

Fried foods may not be a very good idea but sometimes especially on cold rainy evenings when you are trapped at home the only thing that will elevate your mood is some fried, spicy snack with a hot cup of tea. This Saturday was one such day and here is what we had....

Ingredients:

1/4cup all purpose flour

1/4cup cornflour

1tbs green chillies, finely chopped

1tbs ginger, grated

1tbs garlic grated

1tsp red chilli powder

1/2tsp white pepper powder

1/4tsp ajinomoto/msg

1/4tsp sugar

1 1/2tbs lemon juice

a pinch of baking soda

salt to taste

a little orange food colour

water, as required

oil for deep frying

10-12 cauliflower florets, keep the stems long

Method:

Wash the florets and leave aside to drain or pat dry.

Mix all the ingredients except the last two with sufficient water to make a slightly thick batter.

Heat the oil and when hot enough dip the florets in the batter and deep fry for about 5-7mins on medium flame till crisp. 

Drain well and serve hot with a sweet and sour sauce.

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This is going to 'JFI - Cauliflower' event hosted by Mythreyee, initially started by Indira of Mahanandi.

And to 'FIC-Orange' event hosted by Aparna of My Diverse Kitchen, initiated by Harini of Tongue Ticklers.

Chicken Manchurian

Ingredients:

200gms boneless chicken

For the batter:

1/4cup cornflour

1/4cup all-purpose flour/ maida

1/2egg

1tsp chilli powder

1/2tsp white pepper powder

1/4tsp msg/ ajinomoto (optional)

1 big pinch sugar

1/2tsp ginger-garlic paste

salt to taste

oil for deep frying

For the sauce:

1tsp oil

1tbs ginger, finely chopped

1tbs garlic, finely chopped

2 green chillies, finely chopped

1/4cup spring onions

1 1/2cups water

1/2tsp white pepper powder

1/4tsp msg/ ajinomoto (optional)

1 big pinch sugar

1 1/2tbs soya sauce

1tbs green chili sauce

few drops vinegar

salt to taste

1 1/2tbs cornflour

spring onion greens for garnish

Method:

Cut the chicken into 1 1/2" cubes. Mix the cornflour, a.p.flour, red chilli powder, pepper powder, msg, ginger-garlic paste, salt and egg with a little water to make a thick batter.

Heat the oil in a kadhai. Dip the chicken in the batter and deep fry on medium heat till golden and the chicken is cooked through. Drain and keep aside.

Heat 1tsp oil in a saucepan. Saute the ginger, garlic, green chillies and spring onions for 2mins, ensure they do not brown.

Add the water, sauces and seasonings and bring to a boil. Check the salt.

Mix the cornflour in a 2tbs water. Add to the sauce a little at a time, stirring constantly. Add only enough cornflour paste to get the desired consistency for the sauce. Boil for a minute.

Add the chicken and mix. Remove from heat.

Garnish with spring onion greens.

Manchow Soup

When it comes to soup this is my absolute favourite. Lots of vegetables and the right amount of heat, Manchow soup is a perfect winter treat.

Ingredients:

2tbs oil

2tbs garlic, finely chopped

1tbs ginger, finely chopped

1 green chilli, finely chopped

2 spring onions, finely chopped

5 cups stock/ water

1 small carrot, finely chopped

1 medium capsicum, finely chopped

6 french beans, finely chopped

5 mushrooms, finely sliced

1 chicken breast, boiled and shredded

1/2tsp white pepper powder

1tbs soya sauce

2tbs red chilli sauce

salt to taste

1/4tsp sugar

3tbs cornflour

1/2 egg, well beaten

1tbs vinegar

50gms noodles

Method:

Boil the noodles. When cold deep fry till golden.

Heat oil in a saucepan. Saute the ginger, garlic, green chilli and spring onion(whites) for 2mins.

Add the stock, vegetables and salt and bring to a boil. Add the seasonings, sauces, chicken and simmer for 4-5mins.

Mix the cornflour in 2-3tbs water and add to soup. Mix till thick.

Add the egg in a thin stream, stirring continuously. Mix well. Remove from heat. Stir in the vinegar.

Garnish with spring onion greens and fried noodles and serve hot.

Notes:

This recipe is adapted from one of my Sanjeev Kapoor books.

For a vegetarian version, simply omit the chicken and egg.

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This is my entry for Trupti's "Winter Treat" event

and to

"Sunday Snacks - Hot n Spicy" event by Pallavi.

Spicy Noodles

Ingredients:

200gm noodles

1egg, well beaten

1/2tsp  + 2tbs oil

1 small carrot, sliced

1 small capsicum, sliced

3 spring onions, white and green separated and chopped

1 chicken breast, boiled and shredded

1/2tsp pepper powder

1/4tsp sugar

1 tbs soya sauce

1 tbs red chilli sauce or to taste

salt to taste

Method :
Heres a tip to cook the noodles: Boil the noodles about 1/2 to one hour before stir frying them, so they have a chance to cool down and are not moist or wet.
Boil lots of water. Add the noodles and try to separate them. I like to use a pair of tongs. Cook them only as long as the packet suggests. The noodles must not be completely soft, they should still have a bite to them. Drain and rinse under cold water. Toss with 1/2tsp oil and spread them on a baking sheet and keep aside for atleast 1/2 hour. .

Heat oil in a wok till smoking hot. Add the beaten egg and scramble quickly. Add the vegetables, spring onions(whites) and chicken and stir-fry for 2-3mins.

Add all the seasonings and mix well.

Add the noodles and toss till heated through and well mixed.

Mix in the spring onion greens and serve hot.

Garlic Chicken

This is one of my favorite Chinese gravies and its wonderful served with some fried rice or noodles.

The actual recipe calls for deep frying the chicken. But as an healthier alternative I pan roasted one big chicken breast and cut it into chunks. This simplified the dish so much more and it tasted just as great. Hope you like it...

                         

Ingredients:

1 big chicken breast, poached and cut into 1"chunks

1 capsicum, cut into 1"strips

3 spring onions, whites and greens, separated, finely chopped

4 cloves garlic, finely chopped

2 green chillies, finely chopped

1/2tbs soy sauce

1tsp red chilli paste

1/2tsp white pepper powder

1 cup water

1tbs cornflour dissolved in 1tbs water 

salt to taste

Method:

Heat 1-2tbs oil and saute garlic and chillies for 30seconds. Add the spring onions and capsicum and sautee for 1 min on high. Add the chicken and fry for 2-3 mins.

Add the water and seasonings and boil for few mins. Check the salt. Add cornflour paste and cook for 1-2 mins till thick. 

Garnish with spring onion greens and serve hot with fried rice or nood

Chicken Fried Rice

One thing I miss a lot being in the US is Indian-Chinese Food. I have tried many restaurants out here, but the food is totally different from what we get in India. So now, whenever I'm tempted to eat fried rice or noodles I just cook it at home. 

Most chinese dishes usually involve a lot of prep-work but are very easy to cook. The stir frying has to done on a very high flame, so it is important to have all the ingredients at hand. But once we are done with all the chopping, the dish gets ready in minutes and served hot, there is nothing more satisfying...

                               

Ingredients:

1 cup rice

2 cups water/ chicken broth

1 tsp oil

1 small capsicum, finely chopped

1 small carrot, finely chopped

1 cup chicken, boiled and shredded

1 egg, beaten

2 green chillies, finely chopped

4 spring onions, separate the white and green and chop finely

1/2tsp pepper powder

a pinch sugar

salt to taste

2 tbs oil

Method:

Here is how I like to cook rice for this dish, so that each grain is separate. It is best to do this some time in advance and cool the rice...

Bring 2 cups of water to boil in a wide vessel (I use a non-stick kadhai). Add the rice and oil, stir lightly once. Cover and cook on low heat for 15mins. Take off heat, do not lift the lid, keep aside for 10 mins, then fluff up the rice using a fork and cool completely before using in the dish.

Heat 2tbs oil in a wok or a wide kadhai till smoking. Add the egg, and scramble quickly. Add the green chillies, spring onions and vegetables and stir for 1 min. Add the chicken and stir for another min. Add the cooled rice and toss well together. When the rice is heated through, add the seasonings and mix well for a min. Check the salt and remove from heat. Top with spring onion greens and serve hot.