Dinner 365 Photographing my dinner everyday for 365 days straight!

Recipe

Day 346 – Shepherd’s Pie

Day 346 - Shepherd's Pie

It was such a beautiful day today, it’s almost mid of December and we didn’t have much snow showers yet still enjoying nice weather. Hubby is having potluck lunch at his workplace tomorrow and his choice was Shepherd’s Pie. Beef and mashed potatoes are two of his favorites so am not surprised by his pick. This evening, I was busy making shepherd’s pie. I made two pans of it, we couldn’t resist having it for tonight’s dinner as well. It did taste delicious. This was the dish I had taken for St Patrick’s day potluck organized by the foodie meetup in Omaha.

Recipe


Day 334 – Quesapita

Day 334 - Quesapita

I am juggling between way too many things these days. So, I tend to make quick fix dinners rather than spending too much time in the kitchen. For dinner, made quesadilla, since I used pita bread instead of tortilla I had to rename this dish to quesapita.

Recipe: For making 1 quesapita

Ingredients:

  • Cooked chicken breast- 1
  • Taco sauce- 4 tbsp
  • Pickled Jalapeno- few slices
  • Cheddar cheese
  • Pita bread- 1 large

Preparation:

  1. Season chicken breast with ground pepper and salt, pan fry in 1 tbsp olive oil till it has cooked well.
  2. Dice the cooked chicken to small.
  3. Add 2 tbsp of taco sauce to the cooked diced chicken and stir fry till light golden in color.
  4. Place a non-stick pan over low heat.
  5. Place pita bread on the pan, spread 2 tbsp taco sauce over the pita, top with cooked diced chicken, pickled jalapenos and generously sprinkle cheese over it.
  6. As the pita warms up the cheese will melt.
  7. When the cheese starts to melt, fold the pita into semi circle shape.
  8. Heat for some more time till the pita has glued together.
  9. Don’t over heat the pita as it will turn crispy.
  10. Remove from the heat, cut the pita into halves and serve with your favorite salad.
  11. Increase the amount of ingredients and make more.

Day 317 – Mango Chicken and Rice

Day 317 - Mango Chicken and Rice

Made mango chicken for dinner.

Recipe


Day 300 – Orange Chicken Salad

Day 300 - Orange Chicken Salad

Here is my 300th dinner. I cannot believe there are only 65 more days to go, that’s unbelievably fast! Made a flavorful orange chicken and served with salad.

Recipe


Day 282 – Chicken Mushroom Stir Fry Salad

Day 282 - Chicken Mushroom Stir Fry Salad

What an amazing day it was! It’s october and the temperature was 27 degrees C. We went apple picking and picked 10 lbs of apple, I am getting ready to slip into an apple coma. For dinner, made Chicken Mushroom Stir fry and served it on lettuce.

Recipe:

Ingredients:

  • Oil- 1 tbsp
  • Chicken, boneless cubed- 1 lb
  • Onion, chopped- 1
  • Mushroom, sliced- 1 packet
  • Green Pepper, diced- 1
  • Sambal Oelek- 1 tsp
  • Soy Sauce- 3 tbsp
  • Green onions, chopped- 2 stalks
  • Cilantro, chopped- 2 handful
  • Salt- very little

Preparation:

  1. Heat a wok, add oil, add onion and little salt, saute for 2 minutes.
  2. Add chicken, cover and cook till chicken is almost done.
  3. Add, green pepper and mushrooms to it, cook till veggies are done.
  4. Add soy sauce and sambal oelek, combine and stir fry.
  5. Finally, add green onions and cilantro, stir fry for a minute.
  6. Remove from heat and serve on lettuce or any greens.

Day 231 – Quinoa Stuffed Eggplant and Zucchini

Day 231 - Quinoa Stuffed Eggplant and Zucchini

Friday night called for some fun cooking. I wanted to finish the eggplants in my refrigerator and make something with Quinoa. So why not combine them together? I first cooked the quinoa, stuffed them into the eggplants and zucchinis and baked them. I am so glad to have tried this, it turned out amazing and tasted incredible.

Recipe:

Quinoa stuffed baked eggplants


Day 228 – Erachipola or Chicken Egg cake and Milk Fruit shake

Day 228 - Erachipola or chicken egg cake and Milk Fruit shake

It was an amazing day, I am talking about the weather. It was so pleasant and crisp. For dinner I finally made erachipola or Chicken-egg cake, this is a Malabar speciality. I also made a milk-fruit shake garnished with basil seeds.

Recipe:

Erachi-pola or Chicken egg 3 layer cake recipe


Day 227 – Parippu Vada, Veggie Rice soup, Ground beef stir fry and Apple dates shake

Day 227 - Parippu Vada, Veggie rice soup, Ground beef stir fry and Apple dates shake

I was in a great mood and made all these for tonight’s dinner or iftar.  Apple dates shake, parippu vada or Fried lentil, Veggie Rice soup and ground beef stir fry made by my hubby.

Recipe:

Apple Dates Smoothie


Day 222 – Chicken Spinach Balls, Mushroom Beans Stir Fry and Mint Watermelon Juice

Day 222 - Chicken Spinach Balls, Mushroom Beans Stir Fry and Mint Watermelon Juice

Finally, I overcame my antipathy towards mint. All these years I’ve never added mint in any of my dishes nor have I bought mint. Lately, I got the feeling that I need to change my atitude towards mint and and I forced myself to buy mint during my last grocery shopping. Finally, today I made a few dishes using mint. I made chicken spinach balls and added mint to it while sautéing, also made mint watermelon juice. I loved the taste of mint in both of these. I harvested beans from my garden and made mushroom-bean stir fry. I’ll be soon posting the recipes of these in my cooking website, so stay tuned.

Recipe:

Chicken Spinach balls


Day 221 – Cauliflower Bread Cutlet, Dried Ginger Rice Soup and Cauli Patties

Day 221 - Cauliflower Bread Cutlet, Dried Ginger Rice Soup and Cauli Patties

It was a long day with a lot of research work during the day and cooking in the evening. This evening I made cauliflower bread cutlet, rice soup flavored with dried ginger and for my hubby gluten free cauliflower patties.

Recipe:

Cauliflower Bread cutlet or rolls recipe


Day 220 – Chicken Stir Fry Salad

Day 220 - Chicken Stir Fry Salad

Monday turned out to be just fine. For dinner, I had some leftovers, also I made an easy chicken stir fry salad.

Recipe:

Chicken Stir Fry Salad:

Ingredients:

  • Chicken breasts, cut small- 2 no’s
  • Onion, chopped small- 1
  • Ginger-Garlic paste- 2 tsp
  • Green chilly, chopped- 1
  • Tomatoes chopped- 2
  • Curry leaves- 1 sprig
  • Soy sauce- 2 tbsp
  • Chilli paste- 1 tsp
  • Green onions, chopped- 2 stalks
  • Oil- 2 tbsp
  • Salt- to taste

Preparation:

  1. Heat a wok or pan, add oil let it turn hot.
  2. Add chopped onions, salt and saute.
  3. Add ginger garlic paste and saute for 2 minutes.
  4. Now, add curry leaves and tomatoes to it.
  5. Let the tomatoes get mashed up.
  6. Add chicken and cook covered till chicken turns tender.
  7. Open the lid and stir fry the chicken till all the water dries off.
  8. Add soy sauce, chilli paste and stir fry for a few seconds.
  9. Add green onions and stir fry for a minute.
  10. Serve over lettuce or your favorite greens.

Day 219 – Chicken Dumpling and Chicken Kanji

Day 219 - Chicken Dumpling and Chicken Kanji

It was such an unpleasant day. This was my dinner: Chicken dumpling and chicken kanji.

Recipe:

Chicken Kanji or Porridge


Day 218 – Veggie Crepes and Apple Crumble Cake

Day 218 - Veggie Crepes and Apple Crumble Cake

My day was going good till I saw some of the cucumbers were missing from my garden, the damn squirrel has been driving me crazy for so long. I don’t think I can enjoy any of the cucumbers from my garden, before it grows the squirrel would have enjoyed it, sigh. For dinner, I made veggie crepes and gluten free apple crumble cake.

Recipe:

Apple Crumble Cake recipe

Veggie Crepes recipe:

For making crepes:

Ingredients:

  • All purpose flour- 1 cup
  • Egg- 1
  • Milk- 1/2 cup
  • Water- 3/4 cup
  • Salt- to taste

For filling:

  • Oil- 1 tbsp
  • Mixed veggies, chopped small- 2 cups
  • Garlic, minced- 1 tsp
  • Soy sauce- 2 tbsp
  • Chili paste- 1/2 tsp
  • Tomato sauce- 1/3 cup
  • Ground pepper- 1/4 tsp
  • Salt- to taste

Other ingredients:

  • Cheese, grated- 1 1/2 cups

Preparation:

  1. Place a pan over medium heat, add oil, add the veggies and garlic, saute till the veggies turn tender.
  2. Add soy sauce, chilli paste, ground pepper and salt, combine well.
  3. Add tomato sauce and cook for 2 minutes.
  4. Remove from the heat and keep aside.

For making crepes:

  1. In a blender, combine all the ingredients for making the crepes to a thick batter.
  2. If the batter is too thick add water to thin it down.
  3. Heat a cast iron skillet or non-stick cooking pan, grease it with little oil.
  4. Pour a ladle of batter on the pan, using the back of the spoon spread the batter to a round shape.
  5. When the bottom side turns light golden in color, flip over and cook the other side to golden color too.
  6. Remove from the pan.
Baking the crepes:
  1. Place one spoonful of the prepared veggies on the center of the crepe, fold both the ends.
  2. Repeat this with other crepes too.
  3. Place the stuffed crepes on a glass baking dish and sprinkle the cheese over it.
  4. Preheat the oven to 350F.
  5. Bake the crepes for 10 minutes, till the cheese turns golden in color.
  6. Remove from the oven and serve.

Day 217 – Ground Beef Pizza

Day 217 - Ground Beef Pizza

Friday night and pizza, a truly marvelous combination. I made this pizza last night and had some leftovers so I had this for tonight’s dinner as well. I think I can have this pizza almost everyday, it was so delicious: the soft crust, the ground beef topping, veggies and the cheese. Yummmm…

Ground Beef Pizza Recipe


Day 215 – Poached Egg Korma and Folded Chapati

Day 215 - Poached Egg Korma and Folded Chapati

This evening while thinking about some of the dishes that I had when I was with my mom and never cared to make it in my kitchen, one of the dishes that flashed through my mind was Poached Egg korma. This is my mom’s speciality dish and after making it for tonight’s dinner I learned from my husband that this is one of his favorite egg dishes. I am so glad that I finally made this. I had the korma with folded chapati.

Recipe:

Poached Egg Korma Recipe

Folded Chapati Recipe:

Ingredients:

  • Wheat flour- 1 1/2 cups
  • Water- 1 cup
  • Salt- to taste
  • Ghee- to spread on chapati
  • Wheat flour- 1/4 cup to sprinkle while rolling the dough

Preparation:

  1. Boil the water in a saucepan, add salt and slowly add 1 1/2 cups flour, combine using a wooden spoon.
  2. Remove from the heat and let the dough cool down a bit.
  3. Knead the dough when it is still warm into a smooth dough.
  4. Keep aside for 5 minutes.
  5. Make small balls out of the kneaded dough.
  6. Place the dough on a wooden board.
  7. Sprinkle flour over it and using a rolling pin roll to medium round shape.
  8. Fold the two ends of the rolled dough and then fold them again making into a little square box shape.
  9. Flatten it and sprinkle some flour over it and roll it into square shape.
  10. Heat a cast iron skillet ot non-stick pan over medium heat.
  11. Add 1/2 tsp ghee on the skillet when it gets hot, place the rolled dough over it.
  12. When the bottom side gets slightly cooked, flip over.
  13. Drizzle 1/2 tsp ghee over it and let golden brown spots form on the bottom side, flip over.
  14. Gently press the spatula on the ends of the dough, it will puff up.
  15. Flip over one more time and cook for a second, remove from the pan.
  16. Serve warm along with your favorite curry.

Day 213 – Carrot Chicken Mughlai

Day 213 - Carrot Chicken Mughlai

Long weekend has come to an end, as usual I am struck in a state of melancholy feeling. For dinner, I made Carrot chicken mughlai. It’s basically mughlai chicken, I added carrot paste to it and it tasted delicious.

Recipe:

Ingredients:

  • Chicken, boneless or bone-in pieces- 1 pound
  • Onion- 2 no’s
  • Carrot- 2 no’s
  • Ginger-Garlic paste- 2 tsp
  • Cardamom, whole- 4 no’s
  • Cloves- 3 no’s
  • Cinnamon- 3 inch slice
  • Bay leaves- 2 no’s
  • Whole black pepper corns- 1 tsp
  • Chilly powder- 1 tsp
  • Coriander powder- 1 1/2 tsp
  • Garam masala- 1/2 tsp
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 2 handful
  • Yogurt- 1/2 cup
  • Cream(optional)- 1/3 cup
  • Salt- to taste
  • Oil- 3 tbsp

Preparation:

  • Grind the onion to smooth paste, add very little water if needed.
  • Grind the carrots using little water to a smooth paste.
  • Heat a pan over medium heat, add oil let it get hot.
  • Pour onion paste to it and saute till the raw smell of it goes away.
  • Add ginger-garlic paste and saute for a minute.
  • Add carrot paste and cook it till all the water evaporates and it starts to get dry.
  • Add chicken and salt to it.
  • Add cardamom, cloves, cinnamon, bay leaves and pepper corns to the chicken.
  • Cover the pan and cook till the chicken has cooked well.
  • Open the lid, add curry leaves, cilantro, chilly powder, coriander and garam masala, saute for a few minutes.
  • Now, add yogurt and cream to it, cook for some time till the gravy thickens.
  • Taste and add salt if needed.

Day 212 – Orotti or Rice Roti and Beef Roast

Day 212 - Orotti or Rice Roti and Beef Roast
Wrapping up Sunday by having Orotti or Rice roti and Beef roast for dinner.

Recipe:

Beef Roast

Ingredients:

For cooking beef:

  • Beef, stew cut-  1/2 pound
  • Ground pepper- 1/2 tsp
  • Turmeric powder- 1/8 tsp
  • Salt- 1/2 tsp
  • Water- 1/4 cup

For making roast:

  • Coconut oil- 2 tbsp
  • Onion, chopped small- 2 medium
  • Ginger, cut thin- 2 inch slice
  • Garlic, cut thin- 4 cloves
  • Green chilly, chopped- 1
  • Red whole dry chilly- 2 no’s
  • Cumin seeds- 1 tsp
  • Cilantro, chopped- 1 handful
  • Curry leaves- 1 sprig
  • Turmeric powder- 1/8 tsp
  • Chilly powder- 1 tsp
  • Coriander powder- 1 tsp
  • Ground pepper- 1/4 tsp
  • Tomato,chopped- 1
  • Water from cooked beef- 1/2 cup
  • Coconut milk, thick- 1/2 cup
  • Salt- as needed

Preparation:

  1. Combine beef along with ground pepper, turmeric powder and salt.
  2. Cook the beef  along with water in a pressur cooker till 3-4 whistles or until beef has cooked well.
  3. Drain the cooked beef and reserve the water from the cooked beef.
  4. Place a pan over medium heat, add coconut oil, add onion to it, add salt and saute till translucent.
  5. Now, add ginger, garlic, red dry chilly, cumin seeds, cilantro and curry leaves, saute till everything turns slight golden in color.
  6. Add turmeric powder, chilly powder, coriander powder and ground pepper to it, saute for a minute.
  7. Add tomato and cook till it gets mashed up.
  8. Now, add the cooked beef and water, let it come to a boil.
  9. Add coconut milk and cook till the gravy thickens.
  10. Taste and add salt accordingly.
  11. If you need more spice add ground pepper or chilly powder to it.
  12. Serve hot along with rice roti or rice.

Day 211 – Chicken Nachos and Almond Stuffed Plantain Cutlet

Day 211 - Chicken Nachos and Almond Stuffed Plantain Cutlet

Despite feeling sick, in the evening my hubby and I went biking and roamed around quite a bit. When I came home, I felt much better, it was such an awesome evening we had. In the evening, I made a snack using plantain, it came out so delicious. For dinner, my hubby prepared chicken nachos, it tasted good too.

Recipe:

Almond Stuffed Plantain Cutlet Recipe

Chicken Nachos:

  • Chicken, boneless breasts diced- 3 no’s
  • Green chili paste- 1 cup
  • Ground pepper- 1/2 tsp
  • Tortilla chips- 1/2 packet
  • Salsa- 1/2 jar
  • Cheddar cheese- 1 cup

Preparation:

  1. Marinate the chicken in green chilli paste and ground pepper for an hour or more.
  2. Place the chicken on a baking sheet lined with aluminum foil.
  3. Preheat the oven to 350F.
  4. Bake the chicken for 40 minutes.
  5. After the chicken has baked well, combine the chicken with tortilla chips and salsa, sprinkle with cheddar cheese.
  6. Bake for another 10 minutes, till cheese has melted.
  7. Serve hot with more salsa on the side.

Day 210 – Grilled Turkey Legs and Mashed Potatoes

Day 210 - Grilled Turkey Legs and Mashed Potatoes

Took the day off, slept the whole day and still feeling not so good. Having a long weekend which is totally screwed :( For dinner, my hubby volunteered to cook. Before starting his cooking adventure, he went for a shopping and came home with some huge turkey legs. I sighed and cuddled under the blanket while he grilled. He also wanted to make mashed potatoes, I had to help him a bit to make it. Turkey legs wasn’t that tasty as chicken legs, it wasn’t that bad either so without much complaints we ate it.

Recipe:

Grilled Turkey Legs:

  • Marinated the legs in store bought Korean Barbecue sauce and grilled till it’s cooked.

Mashed Potato Recipe:

Ingredients:

  • Baking potatoes, peeled and sliced- 5
  • Whole milk or skim milk- 1 cup
  • Sharp white or yellow cheddar cheese, shredded – 1 cup
  • Ground pepper- 1/2 tsp
  • Dried Oregano leaves- 2 tsp
  • Salt- to taste
Preparation:
  • Place peeled, diced potatoes in a wide saue pan, cover the potatoes with water and let come to a boil.
  • You could even microwave the potatoes till it gets cooked well.
  • Season the water with salt and lower the heat.
  • Cook the potatoes until a fork goes easily into the potatoes.
  • Drain the water from the cooked potatoes.
  • Mash the potatoes without any lumps using a potato masher or wooden spoon.
  • Add milk and cheddar cheese to the potatoes, cook the potatoes till it gets thickened without much liquid.
  • Season the mashed potatoes with ground pepper, dried oreganos and salt.
  • Serve hot.

Day 209 – Chicken Salad and Rice Mung Bean Soup

Day 209 - Chicken Salad and Rice Mung Bean Soup

I cannot believe I fell sick this evening all of a sudden. I did feel my body temperature rising this noon and by evening it got worse, came home dizzy and exhausted. To Mr Flu: You can cuddle me, hug me and kiss me in the winter I don’t mind, but for God’s sake not in summer when it’s 90 F outside. Getting a summer flu is the most weirdest thing ever, when you have to cuddle under the blanket while everyone is having fun outside. When sick, a plate of biryani or any fine restaurant food wouldn’t comfort me by any means, but a couple of bowls of Rice-Mung bean coconut milk soup along with spicy pickle does all the magic to me. After sipping a bowl of this soup, I have sweated out my fever quite a bit and feeling a little better.

On the other hand, my hubby knew it I would make this soup for dinner, so he made his own baked chicken salad. While I enjoyed my soup, he enjoyed his chicken salad.

Recipe:

Rice Mung bean coconut milk soup

Baked chicken salad:

Marinated the chicken with store bought Spicy Asian Barbecue sauce and baked it covered at 350F for 45 minutes. Served the chicken over greens and tomatoes.


Day 207 – Ground Beef and Veggie Masala

Day 207 - Ground Beef and Veggies

It was a pleasant windy day, went biking in the evening and made ground beef veggie masala for dinner. I wanted to make it vegetarian, but for my hubby I had to add ground beef to this dish, else I have to deal with his sad puppy face :P

Recipe:

Ground beef and Veggie Masala

Ingredients:

  • Ground beef- 1/2 pound
  • Ginger-Garlic paste- 2 tsp
  • Tomato sauce (no salt added)- 1 1/2 cups
  • Kadhai Masala, store bought (Sanjeev Kapoor brand)- 3 tbsp
  • Water- to thin down the gravy
  • Oil- 2 tbsp
  • Cilantro, chopped-  1 handful

Veggies:

  • Carrot, cut small- 3 no’s
  • Broccoli, cut into florets- 1
  • Celery, cut small- 2 stalks
  • Mushroom, diced- 1/2 packet

Preparation:

  1. Place a pan over medium heat, add oil.
  2. Add ground beef and saute till it turns pale.
  3. Add ginger-garlic paste and saute for a few minutes.
  4. Now, add the veggies and 1/2 cup water, cook covered till veggies turn tender.
  5. Add kadhai masala and combine well.
  6. Now, add tomato sauce, cook for 3 minutes.
  7. Add some more water to thin down the gravy.
  8. Kadhai masala has salt in it, so you don’t need to add any salt. Taste and if needed addd salt.
  9. Let cook for 2-3 minutes.
  10. Sprinkle cilantro over it and remove from the heat.
  11. Keep it covered for 5 minutes.
  12. Serve warm with roti, pita bread or rice.

Day 206 – Chicken Shawarma and Baba Ganoush

Day 206 - Chicken Shawarma and Baba Ganoush

Mother nature has showed mercy on us, because of the heavy rain during the weekend the weather has cooled down. It was such a pleasant day. For dinner, made chicken shawarma and baba ganoush.

Recipe:

Chicken Shawarma

Ingredients:

  • Chicken breasts- 3, cut into halves

For marinating:

  • Yogurt- 1/4 cup
  • Rice Vinegar- 3 tbsp
  • Shawarma spice mix, store bought- 1 1/2 tsp
  • Olive oil- 1 tbsp
  • Ground pepper- 1/4 tsp
  • Salt- to taste

Preparation:

  1. Marinate chicken with the above mentioned ingredients for 15 minutes or longer if you have time.
  2. Preheat oven to 350 F.
  3. Spread the chicken on the baking sheet lined with aluminum foil and greased with cooking spray.
  4. Cover the chicken with aluminum foil and bake for 30 minutes.
  5. After 30 minutes, uncover the chicken and bake for another 10 minutes till the chicken gets slightly browned.
  6. Remove from the oven and let the chicken cool down
  7. Cut the chicken into long stripes, Keep aside.

Assembling the Shawarma:

Veggies needed:

  • Cucumber, diced- 1
  • Tomatoes, cubed- 2
  • Onion, chopped- 1/2
  • Lettuce, chopped- 4 leaves
  • Olives(optional), chopped- 1/2 cup
Preparation:

  1. Heat pita bread on a skillet.
  2. Top the pita bread with the veggies, chicken and pour Tahini Sauce or Baba Ganoush over it.
  3. Drizzle little lemon juice over it.
  4. Roll it and serve.

Baba Ganoush Recipe:

Ingredients:

  • Egg plant, large- 1

For making Tahini Sauce

  • Sesame seeds- 1/2 cup
  • Olive oil- 1/3 cup
  • Garlic, chopped- 3 cloves
  • Lemon juice- 1/4 cup+ 1 tbsp
  • Salt- to taste
  • Parsley leaves, chopped- 3 tsp
  • Paprika- 1/2 tsp

Preparation:

  1. In a pan, roast the sesame seeds till it turns light golden in color.
  2. Blend the roasted sesame seeds along with olive oil to a smooth paste.
  3. Add garlic, lemon juice and salt to it and puree every thing.
  4. If the paste is too thick and if you find it hard to puree it, add 1-2 tbsp water to it.
  5. Tahini sauce is ready, keep it aside.
  6. Cut the eggplant into round slices.
  7. Preheat oven to 400F.
  8. Place the sliced eggplants on a baking sheet lined with aluminum foil and greased with cooking spray.
  9. Bake for 35 minutes till eggplants turn lightly browned.
  10. Remove the eggplant from the oven, let cool down and peel off the skin from the eggplant slices.
  11. Puree the eggplant along with 1/2 cup Tahini sauce to thick paste.
  12. Add 1 tbsp lemon juice to it and combine well.
  13. If you want to thin down the sauce you could add 2 tbsp olive oil to it.
  14. Taste and add salt if needed.
  15. Sprinkle with chopped parsley leaves and paprika.
  16. Serve along with shawarma.

Day 205 – Chicken Dum Biryani, Fried Chicken and Dates Pickle

Day 205 - Chicken Dum Biryani

I wanted to make this day special and so made chicken dum biryani, chicken fry and Dates pickle for lunch. Even for dinner we had the same.

Recipe:

I followed this recipe, this was the first time I made dum biryani. I cooked the rice to half done and then layered it on chicken and cooked on low flame for 30 minutes. Since I used stainless steel pan, the bottom layer got slightly burned. So, make sure to use non-stick cooking pan to avoid sticking to the bottom. The rice was cooked to perfection and loved the texture of it.

Chicken Fry Recipe:

Ingredients:

  • Chicken legs or bone-in pieces- 6 no’s
  • Oil- to deep fry

To grind:

  • Garlic, chopped- 2 cloves
  • Ginger, chopped- 1 inch slice
  • Cardamom- 2 no’s
  • Cinnamon- 1 inch slice
  • Cloves- 2 no’s
  • Chilly powder- 2 tsp
  • Turmeric powder- 1/8 tsp
  • Fennel powder- 2 tsp
  • Ground pepper- 1/4 tsp
  • Cilantro, chopped- 1 handful
  • Curry leaves- 1 sprig
  • Lemon juice- juice of half 1/2 lemon
  • Salt- to taste
  • Water- very little to make thick paste

Preparation:

  • Grind all the ingredients and make into a smooth thick paste.
  • Make gashes over the chicken pieces.
  • Spread the ground paste over the chicken and let marinate for few hours or overnight.
  • Fry in oil till golden brown. You could put a few curry leaves in the hot oil for a nice aroma.
Dates Pickle Recipe:
Ingredients:
  • Dates, pitted- 20 no’s
  • Small onions, cut long- 7 no’s large
  • Ginger, chopped- 2 inch slice
  • Green chillies- 4 no’s cut lengthwise
  • Tamarind juice from fresh tamarind- 4-5 tbsp
  • Water- 5 tbsp
  • Salt- little
  • Oil- 1 tbsp
Preparation:
  1. Soak fresh tamarind 2 inch slice or small round in 1/3 cup water.
  2. Heat a saucepan, add oil, when it gets hot add onions and green chillies.
  3. Saute till onions turn tender, add ginger and cook for sometime.
  4. Add dates, cook for 3 minutes.
  5. Add salt to it.
  6. Add tamarind juice and cook till dates get mashed up.
  7. If you are using concentrated tamarind, use less amount according to your needs.
  8. Add water and cook for a few more minutes till the mixture gets thickened.
  9. Have a taste and add more tamarind juice if needed. If you need it spicy you could add ground pepper to it.

Day 204 – Ginger Soy Chicken Stir Fry

Day 204 - Ginger Soy Chicken

Had an uneventful Saturday, however in the evening I went for a mega shopping and bought a lot of kitchen stuffs. Upgraded my kitchen utensils, after arranging all the things in my kitchen I felt content. For dinner, I made ginger soy chicken stir fry. It was very easy to prepare and tasted very delicious.

Recipe:

Ingredients:

  • Oil- 3 tbsp
  • Dry whole red chilly- 3
  • Ginger sliced thin and 2 inch long- 4 inch
  • Chicken breasts or thighs boneless cut into long stripes- 1/2 pound
  • Celery cut into thin long stripes- 2 stalks
  • Green pepper cut into thin long stripes- 1
  • White mushrooms diced thin- 1 packet
  • Green onions- 2 stalks.
  • Soy sauce, low sodium- 3 tbsp
  • Ground pepper- 1/2 tsp
  • Salt- if needed

Preparation:

  1. Heat a wok, add oil, dry whole red chillies.
  2. Add ginger and saute till it starts to turn light golden color,
  3. Add chicken and cook uncovered till chicken has turned tender.
  4. Add celery, green pepper and mushrooms to the chicken along with 1/4 cup water and stir fry till veggies gets slightly cooked but still crispy.
  5. Add soy sauce, ground pepper, stir fry.
  6. Taste and add salt if needed.
  7. Add green onions and stir fry for a minute and remove from the heat.
  8. Serve hot.


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