CHINESE FRIED RICE RECIPE

Ingredients for easy fried rice:

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

Method to make this recipe : chinese fried rice:

• Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes and serve hot.

MICROWAVE MUTTON CHOPS RECIPE

Ingredients of this recipe:

8 pieces lamb chops 

3/4 tsp. garlic paste
1/2 cup yoghurt
1 tsp. aniseed, red chilli powder
5 cloves
3 1/2 tbsp. oil
1 tbsp. lemon juice, ginger paste
2 tsp. gram flour
a small piece of raw papaya
1/2 tsp. black cardamom
1/4 tsp. black pepper
Salt to taste

Method to make this recipe:

• Flatten the chops with a hammer.
• Rub ginger-garlic paste and keep aside.
• Dry roast the' besan' in a pan till brown. Sprinkle it on the chops.
• Beat the curd in a bowl and keep aside.
• Grate raw papaya and rub well on meat.
• Add yoghurt and remaining ingredients, mix well.
• Add little oil to it. Marinate the mutton in this marinade for one hour.
• Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the microwave.
• Cover, sprinkle with a little water and micro them for 6 minutes.
• Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.

HYDERABADI BIRYANI RECIPE

Ingredients of this recipe:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

Method to make this recipe : hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegetables.

Southern Recipe Update: Poppy Seed Chicken Casserole

Poppy Seed Chicken is an old Southern standby, just pure comfort in casserole form. I can't think of a more satisfying childhood memory than enjoying a big helping it on a chilly winter night. I must admit that it's been years since I last tasted my mom's version but something about this latest cold front spurred me to bring it out for a spin.

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Recipes for poppy seed chicken have been passed among home cooks via recipe cards, community cookbooks, and now, the internet for plenty of years. But what interested me when doing my homework was how few variations I could actually find. I've unearthed countless versions of other classic American casseroles in the past, so I admit I was kind of taken by surprise. My first inclination was to recognize the lack of deviations as a positive sign, as the old saying goes, "If it ain't broke, don't fix it." That doesn't mean, however, that the retro recipe couldn't use a couple of upgrades.

If you've been following my posts for a while then you know I love to tinker with childhood favorites, but thankfully poppy seed chicken didn't need too much tweaking. To give it a modern makeover, first I ditched the usual "cream of chicken" condensed soup in favor of a different kind of canned good: evaporated milk, which holds up well during long cooking times. This became the base, along with stock and a roux, for my own quick and rather delicious version of "cream of chicken" soup.

The second "upgrade" was the addition of creme fraiche, which I promise I didn't add just to be fancy. Because of its higher fat content, creme fraiche can be cooked at higher temps without the fear of curdling. And while most recipes call for serving the casserole alongside rice or pasta, I went ahead and eliminated that step and tossed some egg noodles right in.

I'm going to be the first to admit that I loved (devoured!) this new-and-improved poppy seed chicken. There's also the fact that my husband, a proud believer that the only purpose of a casserole (any casserole) is as a vehicle for hot sauce, did not once request his usual bottle of Frank's. In fact he even asked if I would make the casserole, as is, again. And that is what I would call a true success!

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Poppy Seed Chicken Casserole

Serves 6

For the casserole:
8 tablespoons (1 stick) unsalted butter, divided
1/3 cup all-purpose flour
3/4 cup chicken stock
1 (12-ounce) can evaporated milk, divided
2-3 large garlic cloves, smashed and peeled
8 ounces (1 cup) room temperature creme fraiche (See Recipe Notes)
1 teaspoon kosher salt, or to taste
Pinch freshly ground black pepper, or to taste
8 ounces wide egg noodles
3 cups cooked, chopped chicken (from 1 rotisserie chicken)
Splash of hot sauce, such as Tabasco
Addition kosher salt and pepper, to taste

For the topping:
1 cup crushed butter crackers, such as Ritz (from 1 sleeve)
1 tablespoon olive oil
2 tablespoons poppy seeds

For the casserole, preheat oven to 350°F. Lightly grease an 11 x 7 (medium-sized, 2-quart) baking dish.

Melt 6 tablespoons butter in a heavy saucepan over medium heat. Add the flour and whisk until thick and golden, 1 to 2 minutes. Stir in the chicken stock and 3/4 cup of the evaporated milk followed by the garlic cloves. Continue whisking until the mixture is very thick and creamy, 3 to 4 minutes. Discard the garlic cloves. Fold in creme fraiche and season with salt and pepper.

Meanwhile, bring a large pot of heavily salted water to a boil. Stir in egg noodles and cook until al dente, 5 to 6 minutes. Drain but do not rinse; return the noodles to the pot.

Stir the chicken and milk sauce into the noodles. Season with hot sauce and additional salt and pepper to taste. Transfer the noodle mixture to the prepared baking dish; pour the remaining evaporated milk evenly over the top.

For the topping, transfer the crushed crackers to a small mixing bowl. Melt the remaining 2 tablespoons butter. Add the butter, olive oil, and poppy seeds to the crumbs and use a fork to combine. Scatter the topping evenly over the casserole. 

Bake until golden and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

Recipe Notes

• Full fat sour cream can be substituted for the creme fraiche, but lower the oven temperature to 325°F to ensure the base doesn't curdle.