Fried Rice

~ 1CupOfJoy ~ 1 Comment

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My mom is the queen of the kitchen, which meant growing up I never cooked! Fast forward to 2005 standing in my kitchen in Connecticut I figured fried rice would be the easiest thing to pull off, right? Wrong! While it tasted good, the texture was completely off, more like awful, because of some obvious mistakes. What followed was a teary conversation with mom, mostly because I was really homesick and couldn’t even cook myself a decent warm meal. This post is more about the secret tips that mom shared with me that day, than about the actual recipe. This recipe is a basic one and can be modified to make your own. Add different vegetables, may be some protein…

The secret to a good fried rice is starting with cold cooked grains! Now that I think of it mom always cooked the rice the day before. The reason is simple, dehydration of the grains. Refrigeration makes the grains dry, and then when cooked it gets hydrated just right. Fresh cooked rice gets mushy! When in the moment spread fresh cooked rice in a baking sheet and chill it in the refrigerator for 15-20 mins. This will take care of any residual moisture and give your dish the fried texture.

Heat! High heat is important. As my mom’s lil helper I would love adding things to the pan but I wasn’t that patient. So I would go “Aikhon Di”(should I add now) and mom would roll her eyes and say “Daada, gorom hoi ni”(wait its not warm enough yet) because it was probably the 4th or 5th time! High heat ensures that whatever is added to the pan gets fried quickly, so the rawness goes but the crunchiness stays.

“Ghatish Na”(Don’t stir it too much) was what she screamed at me when this eager helper, kept stirring the rice. Constant stirring will cause the grains to break and get starchy, then mushy. Also it prevents the rice from getting that crunchy crusty texture. So spread the rice out in the pan, let it sit for a minute or so before flipping it.

So the secret to Jhojhore (fluffy), slightly crusty fried rice is – dehydrated cooked rice, cooking in high heat and no to constant stirring! To never again mushy fried rice… Happy cooking!!

Time for Prep: 10 mins     Time to Cook: 10 mins     Yield: 4-5 Servings     Level: Easy

Ingredients:

  • 2 cups rice, cooked.
  • 1 tbsp butter
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup orange bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 cup carrots, chopped
  • 1 onion, chopped
  • 1/2 cup green peas
  • 1/2 cup sweet corn
  • 1/2 cup scallions, chopped
  • 1 tbsp soy sauce
  • 2 tbsp black pepper, ground
  • salt to taste

Process: 

  1. Heat oil in a wok, add the vegetables (except scallions) and sauté in high heat for 4-5 mins, just so that the rawness goes but they still retain the crunchiness.
  2. Add cooked rice, salt, ground black pepper and butter, stir it in and cook for another minute or so.
  3. Pour the soy sauce, around the edges of the wok and gently fold it in.
  4. Remove from heat, garnish with chopped scallions and serve.

Kadai Paneer

~ 1CupOfJoy ~ 1 Comment

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Kadai is a thick bottom circular cooking pan, similar to a wok, but with steeper sides, an essential in every Indian kitchen. This dish is traditionally cooked in one and hence the name Kadai Paneer. The combination of the the tangy tomato gravy balanced with a dash of sweetness from cream followed by a garnish of dried fenugreek leaves makes this dish. It’s rich texture and ease to cook makes it a perfect dish to cook when entertaining. So far I have never had leftovers and always find myself writing this recipe down for people.  img_6488

I am good at figuring things out and really enjoy the process of deconstructing a dish, understanding the various ingredients that went in it and building it all together. This dish is one of them, I had an idea of this dish and I modified it to be my own. Traditionally ginger, garlic and a few more whole spices are added to this dish. I prefer it without those.

I have made this dish for my vegan friends and its easy. For a vegan version, use Tofu instead of Paneer and cashews for the creamy sweet richness. Even my non-vegan friends love that variation.

Time for Prep: 10 mins     Time to Cook: 25 mins    Yield: 4-6 servings    Level: Easy

Ingredients:

  • 10 oz Paneer
  • 1 onion, julienned
  • 1 small green bell pepper, julienned
  • 1 small red bell pepper, julienned
  • 1 plum tomatoes, diced
  • 1/2 cup tomato puree
  • 1 bay leaf
  • 2-3 dried red chilli
  • 1/2 tsp cumin seeds
  • 1/2 tsp caraway seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp cayenne or red chilli powder
  • 1/2 tsp turmeric
  • salt to taste
  • 1 tbsp butter
  • 1 tsp garam masala
  • 4 tbsp fresh cream or heavy cream
  • 2 tbsp dried fenugreek leaves (Kasoori Methi)

Process:

  1. In a heavy bottom pan, heat butter over medium heat. Add bay leaf, dried red chilli, cumin and caraway seeds.
  2. When the tempering starts spluttering and you can get the aroma, add onions. Saute for 4-5 mins, till they get a little caramalized.
  3. Add the red and green bell peppers, mix it in, then garam masala,cayenne, coriander powder, turmeric and salt. Mix everything in, sauté for 3-4 mins.
  4. Add the chopped tomato fold it in. Cover and cook, stirring on regular interval until it gets mushy or 4-5 mins.
  5. Add in tomato puree, cover and cook for another 5 mins, to take away the rawness.
  6. Add Paneer, fold it in and cook for 2-3 mins.
  7. Add cream, mix it in and turn of the flame. Do not cook after adding cream or it will curdle.
  8. Garnish with Kasoori Methi.

Serve with naan or chapatis.

Chilli Chicken

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Indo-Chineese cuisine, food that has my heart and is the source of some of the fondest memories of family dinning growing up. Story goes that I was a problem child and the one bribe that worked like a charm was a weekend meal of my favorites – Chicken Corn soup, Prawn Pakora followed by Chilli Chicken with oodles of noodles at my favorite restaurant, Alex’s Kitchen. Always a Foodie. According to my mom I also preferred dining out because I loved the ambience of the restaurant. Yes that word became part of my vocabulary very early in life. Food is a sensory experience and the right ambience enhances that experience immensely, just like the mingled fragrance of chilli, garlic, ginger, scallion and soy at the restaurant.

The restaurant had a pretty big menu and the friendly host, Robert was always full of helpful and delicious recommendations. While we tried something new every now and then, Chilli Chicken was always part of our order. And I continue craving it every now and then. This recipe is probably not the real deal, but it is a recreation of the memory I cherish so much. Hopefully it will lead to some of your own.

Time for Prep: 20 mins     Time to Cook: 30 mins     Yield: 6 servings     Level: Medium

Ingredients:

  • For the Chicken:
    • 2 lbs Boneless Chicken, cut in 1 inch cubes
    • 3 tbsp corn starch
    • 1 tbsp rice flour
    • 1 inch ginger, grated (or 1.5 tbsp ginger powder)
    • 1 tsp rice vinegar
    • 3-4 garlic cloves, minced
    • 3 tsp black pepper powder
    • 1 tsp white pepper powder
    • 1 tsp red chilli powder
    • 1 tsp tomato sauce
    • 1 egg
  • For the Gravy:
    • 4 tbsp soy sauce
    • 2 tbsp tomato sauce or ketchup
    • 2 tbsp butter
    • 1 tsp rice vinegar
    • 1 tsp brown sugar
    • 1.5 cups chicken stock
  • 1 onion, cut in squares
  • 1 green bell pepper, cut in squares
  • 1 red bell pepper, cut in squares
  • 2-3 thai chilli pepper, finely chopped
  • 1 tsp ginger paste
  • Oil
  • 2 tbsp cilantro, finely chopped
  • 1/2 cup scallions, chopped
  • salt to taste

Process:

  1. Make a paste with the ginger, garlic, white pepper powder, tomato sauce, red chilli powder, rice vinegar, corn starch, rice flour and egg. Marinate the chicken pieces in this paste for 3-4 hours.
  2. Heat oil for deep frying in a heavy bottomed vessel.
  3. Carefully fry the marinated chicken. Do not crowd the vessel. Reduce flame and deep fry till cooked and is golden brown. Remove onto absorbent paper and keep aside.
  4. Heat oil in a large wok add half of the soy sauce and sugar.
  5. Add the whites of scallions and sauté for a few seconds. Add the chilli pepper and ginger and stir fry on high for a few seconds.
  6. Add the fried chicken pieces, chopped bell peppers and onion and stir fry on high for 2-3 mins, constantly tossing them.
  7. Reduce to medium heat and add rest of the soy sauce, tomato ketchup and vinegar. Mix well and cook for 2-3 mins.
  8. Toss on high flame for 1-2 mins
  9. Mix a tbsp of cornflour in a little water, make a thin paste and keep aside.
  10. Add the chicken stock  and bring to a boil.
  11. Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
  12.  Garnish with chopped spring onion greens and/or coriander leaves and serve.

Veg Hakka Noodles

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Hakka Noodles is one of the most popular street food in India. There is nothing more satisfying than a warm plate of Vegetables and Egg Noodles sautéed in soy sauce (and more) on a rainy evening. Its satisfying in its simplicity!

Time for Prep: 20 mins     Time to Cook: 10 mins     Yield: 4 Servings     Level: Easy

Ingredients:

  • Thick Egg Noodles
  • Julienned (cut) vegetables
    • 1 small Onion
    • 1 green bell pepper
    • 1 red bell pepper
    • 1 carrot
    • 1/2 cabbage
  • 1/2 cup scallions, chopped
  • 1 inch ginger, grated (or 1.5 tbsp ginger powder)
  • 1 tbsp soy sauce
  • 1 tbsp tomato sauce or ketchup
  • 1 tbsp chilli sauce or siracha
  • 2 tsp rice vinegar
  • 1 tsp black pepper power
  • salt to taste

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Process:

  1. Bring a pot of water to a boil, add salt, ground black pepper and a couple drops of oil. Add the noodles and boil until its cooked. Once cooked immediately plunge in ice cold water, drain well and sprinkle a little oil. This prevents them from sticking to each other.
  2. Heat oil in a wok, add the vegetables and sauté for 2-3 mins. Don’t overcook, the dish tastes best when the vegetables are slightly crunchy.
  3. Add tomato sauce, chilli sauce, rice vinegar.
  4. Add the boiled noodles, mix everything. Turn off the flame.
  5. Pour soy sauce, around the edges of the wok and gently fold it in.
  6. Garnish with chopped scallion and serve.

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Kumror (Pumpkin) Chokka

~ 1CupOfJoy ~ 2 Comments

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Fall is my favorite time of the year the slight nip in the air, the smell of pine, festivities everywhere and fall vegetables, I love every one of them! Chokka in bangla means a spiced dish of vegetables cooked almost dry. Kumror Chokka is a traditional bengali dish that is made using Pumpkins, potatoes and chickpeas.While traditionally this dish is made during the summer months, I make this in fall, with fresh Pie Pumpkin or Butternut Squash from the local farmers market. Serve it with Porotha or Puri and its just perfect of cold evenings.

This dish was very popular in my maternal grandparents house. Story goes that when ever my grandparents argued about something, my granddad would step out and comeback home with a Pumpkin as peace offering. And my grandmother would make this, their favorite dish and they would laugh about their disagreements over a meal. Love Birds!

This and a few other bengali recipes will call for Paanch Phoron for tempering. It is a combination of Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Fennel Seeds and Nigella Seeds in equal proportion. 

Time for Prep: 20 mins     Time to Cook: 15-20 mins    Yield: 6 servings    Level: Easy

Ingredients:

  • 1 Pie Pumpkin or Butternut Squash, cut into cubes
  • 1 medium sized potato, cut into cubes
  • 1 cup cooked chickpeas
  • 3-4 green chile pepper
  • 3-4 cloves of garlic
  • 1/2 inch ginger
  • 1/2 tbsp Paanch Phoron
  • 1-2 dried red chilli pepper
  • 1 tbsp oil (preferably mustard oil)
  • 1 tsp turmeric
  • 1 tsp roasted cumin powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • salt to taste
  • 2 tbsp cilantro, chopped for garnishing
  • 1 tsp ghee (optional)
  • 1 tsp garam masala

Process:

  1. Heat oil in a Wok on medium heat, add paanch phoron and dried red chilli pepper. Sauté till aromatic.
  2. In the mean time muddle together ginger, garlic and fresh green chile pepper with a pestle
  3. Add the potatoes, muddle spices, turmeric and salt to the now aromatic temper. Sauté for 4-5 mins.
  4. Add butternut squash/pumpkin and chickpeas, mix them in. Cover and cook till vegetables are done (tender) around 10-12 mins.
  5. Let the vegetables char a little at the bottom.
  6. Remove from heat, fold in the thin charred crust.
  7. Garnish with ghee, garam masala and chopped cilantro.