This month Baking Partners Challenge is Patequeta- A Spanish bread! Thanks to Swathi Iyer of Zesty South Indian Kitchen for keeping this group all fun. I have learnt and still learning a lot about the art of baking from this group. Patequeta, an ancient bread with soft crumb and a firm crust has its origin from Valencia, Spain. Valencia is known internationally for the Falles (Las Fallas), a local festival held in March. In August, an annual tomato fight called La Tomatina will be held in a town called Bunol. Valencia is also used to be the location of the Formula One European Grand Prix. Continue reading
Bhajji! Almost everyone would be familiar with this common tea time snack. It is crispy outside, soft and really addictive. This recipe is simple and can quickly be done on a rainy day with few basic ingredients at your home. Continue reading
Idiyappam or String hoppers is a popular Chettinad South Indian breakfast. It is usually served with a spicy curry or with sweetened coconut milk. Continue reading
Biryani is a popular dish loved by many. In our home, a weekend isn’t complete without a biryani. Each time i make it, I try out different recipes and methods from different people. This one is from my dear friend Kathija Naseem’s Mom, who is an amazing cook.
Gobi Manchurian or Cauliflower Manchurian is a vibrant dish from the Indo Chinese Cuisine. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Batter fried Cauliflower florets are tossed in to the Manchurian sauce, a sweet & salty brown sauce which is made by the delectable fusion of the basic Indian ingredients along with the Chinese Condiments to suite the Indian tastes! It is a good side for Fried Rice.
Fried Rice is a Universal dish. It is usually made from the steamed rice(cooled or left over rice)stir fried in a hot wok, along with the Vegetables, Egg & Meat(optional). It is flavored by the Soy sauce. There are different varieties of fried rice throughout the world like Hokkien or Fujian fried rice, Bai cha, Thai fried rice, American fried rice, Cha-Han, Burmese fried rice, Hawaiian fried rice to name a few. This is a very simple fried rice recipe where I have used White rice, vegetables & eggs. Definitely you cannot go wrong with this recipe. 🙂
Rice 1 1/2 Cup
Onion 1, finely chopped
Cabbage 1 cup
Mixed Vegetables (Carrot, Beans, peas) 1 Cup
Ginger garlic paste 1 tsp
Soy sauce 1tbsp (add more depending on your taste)
Pepper & Salt req
Green onions 3 tbsp
• Cook Rice. Spread it on a plate and let it cool. (You can use leftover Rice or Chilled rice)
• Take a wide pan. Heat little oil. Add the chopped Onion and saute it to translucent.
• Add Ginger garlic paste. Cook it till the raw smell goes away.
• Add the vegetables. Cook it for few minutes.
• Once the vegetables are cooked. Make a small well in the center. Break open the Eggs. Add the required salt. Scramble the eggs then mix it along with the vegetables. (You can scramble eggs in a separate pan if you want)
• Toss in the cooked Rice & Combine with all the vegetables. Cook over medium heat for couple of minutes.
• Add Soy sauce. Again mix it thoroughly at medium heat for couple of mins. Switch off the stove.
• Garnish with chopped Spring onions & serve hot. Chicken Manchurian will be a perfect accompaniment to this Fried rice.
Chicken Manchurian, a blend of Indian & Chinese Cuisine. Here the common Indian ingredients Ginger, Garlic & Green chillies are mixed with the Chinese Soy sauce, Corn flour & Chicken (instead of the regular Garam Masala). This is a no fry Version. Give a try, I am sure you would never miss the fried version.
Adapted from Sailu’s Kitchen
Chicken 1/2 lb
Onion 1, finely chopped
Spring onions 3-4tbsp
Ginger 1 tsp, chopped finely
Garlic 1 tsp, chopped finely
Soya sauce 2 tsp
Vinegar 2 tsp
Green chillies 2, finely chopped
Chicken stock 1/4 Cup
Corn flour 1 tbsp + Chicken stock 5 tbsp
Red Chilli powder 1/2 tsp
Brown sugar 1/2 tsp
Tomato ketchup 2 tbsp
Egg White 1
Corn flour 2 tbsp
All purpose flour 1 tbsp
Ginger garlic paste 1 tsp
Pepper 1/4 tsp
• Marinate the boneless chicken with the listed ingredients for 1 hour. Pan fry it with very little oil to golden brown. ( If you want you can deep fry the same marinated Chicken)
• Take a new pan. Heat little oil. Add the chopped garlic and ginger. Sauté it and then add the finely chopped onions and green chillies. Fry the onions to golden brown. ( dont smash the onions )
• Add Red Chilli powder and gently sauté it along with the onions for a min.
• Bring the flame to low and then add Soy sauce, Vinegar, Brown sugar & Tomato ketchup. Mix it well.
• Add 1/4 cup Chicken stock. Combine all the ingredients & cook for couple of mins.
• Toss in the pan fried Chicken. Adjust the salt and cook for few mins.
• Pour Corn flour mixed in Chicken stock to it and give a thorough mix and cook at medium heat for 5 mins.
• Switch off the flame. Garnish with chopped spring onions & Serve hot as an appetizer or as a side dish to Rotis!