Chicken Fried Rice

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Ingredients :
6 cups boiled Basmati rice
1 cup chicken
1/2 cup prawns cooked
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste
1 cup of mixed vegetables
soya sauce
chilli sauce

Method :
Make sure the rice isn't overcooked or mushy.
Add a little oil when boiling so that it doesn't stick together.
Fry the regular onions till light brown.
Add ginger-garlic paste and fry.
Add the rice and fry with soya sauce to taste.
You can add a little chilli sauce if you want.
Separately, lightly fry the pre-cooked meats with a little soya sauce.
Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice.
Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp.
Add the meats and vegetables to the rice and mix thoroughly.
Your delicious meal is ready.

FRIED BANGDA

Mackerels marinated in a spicy and tangy masala, and shallow fried.

Ingredients

Mackerels whole 8 medium Salt to taste Lemon juice 2 tablespoons Kokum petals 10-12 Red chilli powder 3 teaspoons Turmeric powder 1/2 teaspoon Ginger paste 2 tablespoons Garlic paste 2 tablespoons Oil to shallow fry Rice flour coarse 1 cup Lemon, cut into wedges 1

Method

Make a small slit at the stomach and clean the mackerel from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice. Keep aside for fifteen minutes. Soak kokum in half a cup of warm water for fifteen minutes, crush slightly, strain and keep aside. Mix red chilli powder, turmeric powder, ginger paste, garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator. Heat two tablespoons of oil in a frying pan. Roll the fish in rice powder and shallow fry in small batches, without overcrowding the pan, for two to three minutes. Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are light brown and crisp. Drain onto an absorbent paper. Serve hot garnished with lemon wedges.

Fish Patties

Ingredients :
2 eggs, beaten
1/2 cup bread crumbs
Oil for frying

Mix together for the patties :
250 gms codfish, cooked and minced
2 potatoes, boiled and smashed
1 small onion, chopped finely.
1/2" inch ginger, grounded into paste
3 garlic flakes, grounded into paste
5 green chillies, chopped finely
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tbsp coriander leaves
Salt as per taste

Method :
Add to the patties mixture ½ of beaten egg. Mix it well.
Make small rolls of the mixture and flatten it. Heat oil for frying.
Dip the patties in the remaining beaten egg. Roll it in the bread crumbs.
Deep fry till golden brown. Remove and drain it. Serve hot with wafers.

Crisp-Fried Surmai Fish

Ingredients :
6-8 thickish slices of Surmai fish
3 lemons, juice extracted
1 1/2 tsp chilly powder
oil as required salt to taste
25 gm ginger
8 cloves
20 gm black cardamoms
20gm cinnamon
15 gm cumin seeds
25 gm ani seeds
8 peppercorns

Method :
Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.

COCONUT RICE

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves.

CHICKEN STIR FRY

Ingredients:

1/2 kg boneless chicken, cut into strips
2 tblspn oil
2 tsp garlic, minced
1 tsp ginger, grated
4-5 spring onions, chopped
Salt to taste
1 large onion, sliced
2 c shredded vegetables like cabbage and bell peppers
1 c water
2 tblsp soy sauce
2 tblsp sugar
2 tblsp corn flour

How to make chicken stir fry:

• Heat oil in a wok and add ginger, garlic, spring onions and sprinkle with salt.
• Stir fry till onion leaves color.
• Now add the chicken and stir cook for about 3-4 minutes.
• Add the sliced onions, other vegetables and half a cup water and cook covered for 5 minutes
• Now, in the remaining half a cup of watermix soy sauce, sugar, and cornflour.
• Stir this paste in to the wok making sure that it is mixed well.
• Let the sauce thicken and serve over hot rice.

HOT AND SOUR SOUP

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Preparation for hot and sour soup:

• Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
• Now add all the chopped vegetables except paneer .
• Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
• Cook for a minute, add paneer slices. Serve hot .
• Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.