Chinese Chicken Fried Rice

Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.
Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesIngredients:

• 4 cups cold cooked rice

• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped

• 2 eggs (more if desired)

• 1/2 cup green peas

• 1 medium onion, diced

• 1 green onion, diced

• Seasonings (add according to taste):

• Light Soy Sauce

• Oyster sauce

• Salt

• Pepper

• Oil for stir-frying, as needed

Preparation:

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.  

Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. 

Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  

Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

source by: http://chinesefood.about.com/od/ricefried/r/friedricechix.htm

Bengali Food receipe

Chorchori

A Bengali preparation which is a medley of fresh vegetables.

Cooking Time: 15-20 minutes

Servings: 4
Category: Veg

Ingredients

	Cauliflower,separated into florets	1/4 medium
	Potatoes,1/2 inch pieces	2 medium
	Sweet potato,1/2 inch pieces	1 medium
	Red pumpkin (bhopla/kaddu),1/2 inch pieces	100 grams
	Brinjal,1/2 inch pieces	1 long
	French beans,1/2 inch pieces	6-8
	Spinach,shredded	6-8 leaves
	Mustard oil	3 tablespoons
	Panch phoran	1 1/2 teaspoons
	Turmeric powder	1/4 teaspoon
	Green chillies,slit	2
	Sugar	1/2 teaspoon
		to taste Method

Heat two tablespoons of mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat. 

Add panch phoron and when it starts crackling, add red chilli powder, stir briefly and add the prepared vegetables. 

Stir and add turmeric powder, slit green chillies, sugar and salt to taste. 

Reduce heat, cover and cook for eight to ten minutes, stirring occasionally or till potato pieces are cooked. 

Add remaining mustard oil and stir-fry for one minute and or till chorchori is dry. 

Chef's Tip

Panch phoron is a mixture of equal quantities of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and onion seeds.

Source by: http://www.sanjeevkapoor.com/chorchori---khana-khazana.aspx

Aloo dam of Oriya Style

Ingredients: 

Baby potatoes: 200 gm

Onion: 1 no.

Medium sized tomato: 1 no. medium

Coriander leaves: 1 bunch

Ginger: grated 1/3 tsp 

Garlic flakes: 5-6 nos.

Thick yogurt: 1 tbs

Cumin powder: 1/3 tsp

Coriander powder: 1/4 tsp

Red chilli powder: 1/3 tsp

Green chilli: 1 no.

Salt, turmeric powder, oil for deep frying

Preparation:

Cut the coriander stems and keep aside.

Cooking:

Boil the potatoes for 10 mins in cooker. Keep aside to cool. Peel the potatoes.

Heat mustard oil in a wok. Fry the baby potatoes till they turn golden brown color. Remove it from wok and keep aside.

Cut the onion into length wise,  green chillis and tomato into large chunks.
Heat 1-2 tsp oil in a wok. Add the onion and garlic flakes.

Fry till translucent. Add the tomatoes and fry for 3-4 mins. Transfer to a grinder along with the green chillis and grind into a smooth paste.

Ginger and coriander stems. Fry lightly. Add the turmeric, cumin powder , coriander powder and red chilli powder. Follow with the ground paste and salt, and fry for a few mins.

Add 1/2 cup water along with yogurt and fried potatoes. Allow to boil for a few min or till most of the water evaporates.

You can serve it with rice/rotis/puris.

Alu dum is a popular street food in Orissa. It is garnished with sev, chopped onion, green chillis and coriander leaves and served on a leaf bowl by street vendors. Awesome taste of having with dahi wada also.

Decorate it as your choice. I love to have it most of the times.

Done by: creativepdesigner

Andhra Bhindi/Bendakaaya Fry Recepies

Minimal spices and clean flavors are the key factors that make dish an all time favorite in our home. Bhindi fry is a much cherished Indian vegetable in our home and we enjoy it.

A few days ago, I made an  Bhindi/Bhendakaaya fry to go with rotis. I like to go to this Andhra style  Bhindi fry recipe often because of its simplicity and tantalizing flavors. 

Receipe Process:
Prep time: 5 min

Cook time: 30 min

Yield: 3Main Ingredients: Bhindi/Bhendakaaya

Ingredients:

• Bendakaya- 1/4 kg, wash, dry, nip the ends and chop into small pieces ( Bhindi/Bhendakaaya)

• Onion 1, finely chopped

• Mustard seeds - 1/2 tsp

• Cumin seeds - 1/2 tsp

• Garlic Cloves - 5, lightly crushed or 1/2 tsp asafoetida

• Dry red chilies - 2, tear and de-seed

• Turmeric powder - 1/4 tsp

• Curry leaves - 1 sprig

• Salt to taste

• Cooking Oil - 1 1/2 tbsps

• peanut - 2 tbsps

Method:

Wash the  Bhindi/Bhendakaaya, dry them, chop tip and tail ends. Chop into 1/2" pieces.

Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard seeds, let them splutter, add the cumin seeds and let them brown. Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.

Add the chopped onions and saute till transparent. Add the Bhindi/Bhendakaaya and turmeric pwd and combine. Saute on medium high heat for 3-4 minutes. Reduce to low flame, Saute in between so that they don't burn.

Reduce flame and cook till the bhindi turns soft. This could take about 15-20 mnts of slow roasting. At last make the peanuts into small pieces and mix with fry for few mins before remove from stove.

Season with salt and turn off flame.

Serve hot with steamed rice/rotis.

Minimal spices and clean flavors are the key factors that make dish an all time favorite in our home. Bhindi/Bhendakaaya is a much cherished Indian vegetable in our home and we enjoy it in all times. 

Done by: creativedesigner