Indo Chinese: Burnt Garlic Chicken Fried Rice Recipe

People who enjoy garlic flavor and taste are in for a treat. Burnt garlic chicken fried rice is very simple and easy to prepare, pairs well with any sides or just french fries. Mashup of two cuisines is oddly satisfying, dishes are very delicious and flavorful. This fried rice is prefect for a weekend lunch.

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Burnt Garlic Fried Rice Ingredients:
350 Grams Chicken Mince 
1/2 Bunch Spring Onions
1 Large Onion
10 Pods Garlic
1 Tbsp Ginger and Garlic Paste
300 Grams Basmati Rice 
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Tbsp Chilly Flakes
3 Green Chillies
2 Dried Red Chillies
Salt as per taste
1 Tbsp Ghee
3 Oil 
Lime Wedges and Onion Rings for garnish...

Prep Up:
Pre plan your meal and cook the rice ahead of time. Wash the basmati rice twice and soak in water for 10 minutes. For every 1 cup rice add 11/2 cups water. Add the rice and water to pressure cooker, cover and place a whistle and cook for 3 whistles.

Once the rice has cooked allow to reach room temp. Using a fork fluff the rice to separate.

I always like to prepare chicken mince at home. After washing the chicken breast twice, pat it dry and chop into bite size cubes. 

Add the chopped chicken to mixer jar, cover and pulse twice or thrice the meat should mince easily if not pulse twice.

Peel and Wash all the veggies, finely chop all ingredients.

Method:
Heat oil and ghee in a wok on medium flame. Add the finely chopped garlic and fry till light golden brown in color.

Add finely chopped onions and fry with garlic for a minute.

Add ginger and garlic paste and fry the onion, garlic, ginger and garlic paste till light pink in color.

Break the dried red chillies in halves and add to the onion fry for a minute.

Add the chicken mince to the onion masala fry for a minute. Add chilies, salt and 1/4 cup water cover and cook the chicken for five minutes.

If  there's excess moisture in the chicken place on high flame allow the moisture to evaporate.

Add soya sauce, chilly flakes, white pepper powder, salt if needed stir all the ingredients and fry the chicken masala for few minutes.

Mix the rice in the chicken masala fry for a minute. Garnish with spring onions and lime juice serve hot.

Indo Chinese: Schezwan Cabbage Fritters/ Chinese Cabbage Pakora Recipe

I'm always a huge fan of indian-chinese fusion dishes, the combination of ingredients create some awesome tasting snacks and sides. Cabbage fritters is a dual recipe, can be served as a snack or as a side which can be easily paired with fried rice, noodles or indian meals.

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Ingredients:
2 1/2 Cups or 350 Grams Finely Chopped Cabbage
1 Capsicum Finely Chopped
1 Large Onion Finely Chopped
6 Cloves Garlic Finely Chopped
6 Sprigs Spring Onions Finely Chopped
2 Tbsp Schezwan Masala or Chinese Five Spice Powder
2 Tbsp Tomato Ketchup
1 Tbsp Chilly Sauce
2 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Egg
2 Tbsp Chilly Flakes
1/4 Cup Corn Flour
1/4 Cup All Purpose Flour (Maida)
Salt as per taste
2 Tsp Ghee
Oil as required...

Method:
Add finely copped cabbage, half the amount finely chopped spring onions, 1 tbsp schezwan masala, 1/2 tsp white pepper powder, 1/2 tbsp ginger and garlic paste to a mixing bowl. 

Combine all the ingredients. Whisk an egg and add to the cabbage mix well. Combine maida and corn flour. 

Add salt to the cabbage mixture and half the amount of flour mixture combine till well incorporated. 

Cabbage will release excess moisture once salt is added we can always adjust the moisture content by adding flour.

Allow the cabbage mixture to rest on the counter for 10 minutes. Heat a wok with oil for frying the fritters on low flame.

Once the cabbage mixture has rested for 10 minutes, gently mix with 2 tbsp flour and start to drop small portions in oil. Fry the fritters until golden on both sides on medium flame.

Drain the fritters from oil and reserve on a tissue lined plate. Heat a wok with ghee and 2 tsp oil on medium flame.

Fry the finely chopped garlic, onion, 1/2 tsp ginger and garlic paste for a minute to eliminate raw flavor.

Add finely chopped capsicum and fry for a minute. Add the soya sauce, tomato ketchup, chilly sauce, 1/2 tbsp schezwan masala, 1/2 tsp chilly flakes fry all the ingredients till raw flavor reduces.

Toss the fritters in the masala, sprinkle white pepper toss once. Garnish with spring onions and serve as hot as possible...Enjoy😉

The Taste of Kerala with Masterchef Saji at Feast-Sheraton Grand Hotel - Brigade Gateway, Bangalore

Feast on brilliant Mappila (Muslim) biryanis to sadyas served in Hindu households, lip-smacking non-vegetarian dishes of Syrian Christian families, to a steady supply of seafood delights, you will find something new to try at the ongoing Taste of kerala festival till 30th, July 2018 at Sheraton Grand Hotel - Brigade Gateway, Bangalore. 

Master Chef Saji Alex from Kerala is known for his traditional keralite cuisine. I happen to team with chef saji at a cooking show couple of years ago and personally know his precise cooking. As a team me and Chef Saji won the competition. I was thrilled to see him back in Bangalore and experience the traditional fair.

Chef Saji says cuisine in every region of kerala is different, from north to south every dish is prepared with different ingredients. For example Mappila food as it’s called, is especially famous for biryanis. The Arab-influenced cuisine of the Mappila community offers some of the most flavourful dishes in Kerala. The use of fragrant spices, pepper, cardamom, cloves, and kaima rice is the highlight. The Mappila biryani is a must-have.

He will also showcase syrian christian cuisine, starting from appams, stews, fish curries and beef roast. The spread is huge even for vegetarians. Binge on creamy coconut curries, stir fried veggies and more. Chef Saji promises to delight dinners with exquisite kerala cuisine. 

Ambience at Food Festival 

A post shared by Vidya Lakshmi (@vidyascooking) on Jul 20, 2018 at 12:19pm PDT

For regular updates follow me on instagram. Karela themed ambience welcomes guests with food displayed in earthen containers filled with regional snacks, chutneys and pickles.

  

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Snack Counter

Snacks are integral part of the region must try are banana chips fried in coconut oil and sweet paniyarams.

Papad Counter

Food tasting is not complete with out kerela papad. I liked the chilly and plain salty papads. 

Kerala is known for Pickles. Must try is beetroot, fish and pineapple pickle. tempered with traditional spices the fragrant condiment is prefect to be paired with any dish.

Nippattu

Sweet Paniyaram

Kodubale

Jackfruit Chips

Butter Murukku

Ellu Urundai

Chilly Plantain Chips

Salty Plantain Chips

Nool Puttu/idiyappam

Table Setting

Welcome Drink Ginger Wine

Murigakkaya Thakka Curry

Drumstick pieces slow cooked in coconut curry.

Vendakka Ularthu

Eranadan Veg Korma

Mixed vegetable slow cooked in green chilly masala and coconut cream.

Ghee Rice

Malabar Fish Curry

Fish Curry with Coconutmilk

Beef Fry

Mutton Korma

Tender morsels of meat cooked to perfection in coconut cream. one of the best curries I have tasted in a while.

Chicken Chukka/ Chicken Dry Roast

Calicut Chicken Biryani

On my plate: idiyappam, kerela parotta, mutton korma, chicken sukka, calicut chicken biryani, vegetable korma, ghee rice, onion chutney, brinjal pickle, fish pickle, pineapple pickle and vendakkai fry.  

Chocolate mud pie and icecream for dessert.

I was happy to meet chef saji again. Overall food was excellent, i enjoyed all the curries. Three picks from the entire spread pineapple pickle, chicken biryani and mutton curry. Kerala food festival is a must visit, explore authentic regional cuisine. The all you can eat buffet spread is priced at 1700+.

Makhani Fondue Recipe

Makhani fondue makes a great starter, specially when we have guests around. Pick and choose wok tossed veggies or meats of choice and enjoy the most comforting communal dish ever. This recipe serves 5 people.

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Ingredients:
Butter Sauce or Makhani Gravy:
1 Large Onion
2 Ripe Roma/Bangalore Tomatoes
2 Green Chillies
1 Tbsp Ginger and Garlic Paste
5 Cloves Garlic
1 Tbsp Garam Masala or Kitchen King Masala
1 Tbsp Chilly Powder
1/2 Tsp Tuemeric Powder
1 Tbsp Coriander Powder
1/2 Tsp Dried Fenugreek leaves (Kasurimethi)
100 ML Full Fat Milk
1 1/2 Tbsp Butter and 1 Tbsp Butter for Garnish
Salt as per taste.

Tawa Chicken Tikka:
200 Grams Chicken Breasts
1 Tbsp Chilly Powder
1 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Coriander
1 Tsp Garam masala or Kitchen King Masala
1/2 Tsp Dried Fenugreek Leaves (Kasuri Methi)
1 Tbsp Mustard Oil + 1 Tbsp Sunflower Oil 
Salt as per taste.

Wok Tossed Veggies and Sausages:
100 Grams Paneer (Cottage Cheese)
100 Grams Chicken or Pork Sausages
1 Capsicum
1 Cup Cauliflower Florets
2 Tbsp Chilly Powder
2 Tbsp Garam Masala
Salt as per taste
Oil as required...

Prep Up:
Peel, wash and slice the onions. Chop the tomatoes in large chunks. Peel, Wash and reserve garlic pods. Remove the caps from chillies reserve for the makhani sauce.

Chop the chicken breast into bite size cubes. Wash twice pat dry and reserve.

Remove the cap and seeds of capsicum. Chop capsicum into large bite size chunks reserve.

Chop Paneer into cubes and reserve.

Clean Cauliflower ahead of time reserve. Link to my blog how to clean cauliflower please click here.

Watch the video how to clean cauliflower...

Prepare Makhani Sauce:
In a wok heat butter on medium flame.

Add garlic pods and fry for a minute. Add the onion, chillies, ginger and garlic paste fry till raw flavor reduces and onion starts to turn light pink.

Add tomatoes and spice powder chilly powder, turmeric powder, coriander powder, garam masala, and dried fenugreek leaves fry all the ingredients on medium flame for a minute.

Add 1 1/2 cups water and 1 tsp salt stir well cover and allow all the ingredients to cook.

Once the tomato and onion has reduced and turned into a mushy consistency place the flame on high allow the moisture to evaporate.

Once the moisture has evaporated remove from flame allow to cool and add to a mixer jar, grind to form a smooth paste.

Transfer the ground masala paste to a wok, check for salt add if needed.

Dilute the masala gravy with 1/4 cup water and full fat milk, place on medium flame allow the sauce to reduce a bit. 

Once reduced to desired consistency remove from flame, we can reheat again and serve hot.

Tawa Chicken Tikka:
Heat mustard oil and sunflower oil on a tawa or skillet on medium flame.

Add the prepped chicken to the oil along with ginger and garlic paste, chilly powder, turmeric powder, coriander powder and 1 tsp salt.

Toss and coat the chicken in the masala. Add 1/2 cup water cover and cook the chicken until well done.

Once the chicken has cooked place on high flame allow excess moisture to evaporate fry until chicken form a crispy texture remove and reserve.

Wok Tossed Veggies and Sausages: 
Start with cooking the cauliflower first. Heat a wok with a tsp of oil or butter. Add cauliflower along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporate in the cauliflower. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

We need not cook the capsicum to much let it be crunchy. Using the same wok heat with a tsp of oil or butter. Add capsicum along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporate in the capasicum. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

Using the same wok heat with  a tsp of oil or butter. Add Paneer along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporated in the Paneer. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

Chop cocktail sausages into halves. Using the same wok heat with a tsp of oil or butter. Add sausages along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat. Add 1/4 cup water and cook until masala has incorporate in the sausages. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

Assemble all the condiments in small serving dishes.  Slice large chunky breads. Heat up all the ingredients before serving. Place the makhani sauce in a serving wok top with butter and serve the condiments and bread. Pick choice of meat, bread or veggies, dip in sauce and enjoy 😉

If your planning a party or special occasion, plan ahead of time prep all the condiments and sauce we can store it in a airtight container and freeze until use.