Aloo Matar Ka Pulao ( Indian Rice With Potatoes and Peas )
Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me. by SusieQusie
1¾ hours | 15 min prep
SERVES 4 -6
- 2 cups basmati rice (or long grain rice)
- 2 cups water
- 2 tablespoons butter (or ghee)
- 1 tablespoon cumin seed
- 1 tablespoon fresh ginger, grated
- 1 cup shelled green peas
- 1 cup potato, peeled and chopped fine
- 2 tablespoons powdered coriander seeds
- 1 teaspoon powdered garam masala
- 1 tablespoon salt
- 1 teaspoon turmeric
- 4 cups water
- Wash rice and soak in 2 cups of water for an hour. Drain well.
- In a heavy pan, heat the butter and add the cumin and the ginger.
- When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
- Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
- Serve hot.
http://www.recipezaar.com/Aloo-Matar-Ka-Pulao-Indian-Rice-With-Potatoes-and-Peas-172775
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Coriander Lemon Chicken
A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites. by Pets’R’us
1 hour | 30 min prep
SERVES 6
- 2 lbs skinless chicken breasts or skinless chicken thighs, cut in large chunks
- 6 tablespoons vegetable oil
- 5 cloves finely chopped garlic
- 1 tablespoon fresh grated ginger, mixed with
- 4 tablespoons water
- 7 ounces fresh coriander leaves, washed and very finely chopped
- 1 finely chopped and deseeded green chili pepper
- 1/4 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- salt
- 5 fluid ounces water
- 2 tablespoons lemon juice
- Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
- Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
- Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
- Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
- When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.
http://www.recipezaar.com/Coriander-Lemon-Chicken-57908
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Pad Thai with Chicken and Shrimp
Many people consider this the best Pad Thai they have ever had. I quite often make a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. It is always a hit at our house. by Just Call Me Martha
25 min | 15 min prep
SERVES 8
- 1 (1/2 lb) package rice noodles
- 3 tablespoons fish sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili-garlic sauce (sambal oelek)
- 2 tablespoons sugar
- 2 tablespoons peanut oil
- 6 cloves garlic
- 1 lb boneless skinless chicken breast
- 1/2 lb fresh shrimp
- 1/2 teaspoon red pepper flakes (hot)
- 2 eggs
- 2 cups bean sprouts
- 5 green onions
- 1 cup chopped cilantro (coriander)
- 3 limes
- 1/4 cup coarsely chopped roasted peanuts
- Place noodles in large bowl and cover with boiling water for about 10 minutes.
- Drain.
- Set aside.
- Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
- Set aside.
- Cut chicken into 1” cubes.
- Peel and de-vein raw shrimp and chop coarsely.
- Finely chop garlic.
- Heat peanut oil in large frying pan or wok.
- Add garlic, chicken, shrimp and red pepper flakes.
- Stir until shrimp turns pink.
- Add sauce mixture and stir for 3 more minutes.
- Add beaten eggs and stir constantly for one minute.
- Add drained rice noodles and toss until coated.
- Stir in bean sprouts, onions and 1/2 cup cilantro.
- Stir and toss for a minute or so, until heated.
- Spoon out onto large serving platter.
- Sprinkle with chopped peanuts and remaining cilantro.
- Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.
http://www.recipezaar.com/Pad-Thai-with-Chicken-and-Shrimp-45005
** Double the sauce!!!
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Thai Chicken Fried Rice with Basil - Kao Pad Krapao
Another delicious way to enjoy fried rice, fragrant with the heady aroma of basil! by Sue L20 min | 10 min prep
SERVES 2 -3
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh Thai red chili pepper
- 8 ounces boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups cold cooked rice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons chopped shallots
- 1/3 cup Thai holy basil (regular basil ok)
- 1 tablespoon chopped fresh cilantro
- In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
- Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
- When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
- If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
http://www.recipezaar.com/Thai-Chicken-Fried-Rice-with-Basil-Kao-Pad-Krapao-32321
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Thai Coriander Chili Sauce/Pla Krapong Paw
A delicious Thai version of salsa. Everyone I make this for loves it. Meant to accompany grilled fish, but you will find many uses for it. I usually add at least twice as much cilantro and double the recipe as guests will eat all of it. It is just as good the next day. I have mistakenly omitted chili-garlic sauce and still tasty. Use a sweet onion like Vidalia or a red onion if unavailable. by Somogirl
15 min | 15 min prep
SERVES 4
- 1/4 cup red pepper, finely chopped
- 1/4 cup onion, finely chopped
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon sugar
- 1 teaspoon chili-garlic sauce
- 2 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon oil
- In small bowl combine and beat a little to blend. Chill until ready to serve.
- If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
- Don’t try to substitute green pepper as flavors are not the same.
http://www.recipezaar.com/Thai-Coriander-Chili-SaucePla-Krapong-Paw-187965
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John Wayne’s Casserole
2 (4 oz.) cans green chilies, drained
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese
4 egg whites
4 egg yolks
2/3 c. evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
Dice chilies and combine with cheese. Put into a well greased shallow pan (2 quart, 12 x 8 x 2 inch). At high speed, beat egg whites until peaks form. Set aside egg whites and mix yolks, milk, flour, salt and pepper. Fold whites into egg mixture. Pour over cheese. Ooze through cheese with fork. Bake at 325 degrees for 60 minutes. Serves
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Pad Thai
1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles
4 tablespoons oil, divided
1 egg, beaten
Optional: 1/2 lb chopped chicken, pork or raw shrimp, deveined
4 scallions, chopped
1/2 cup coarsely chopped peanuts
1-3.25 oz packet A Taste of Thai Pad Thai Sauce
2 cups bean sprouts
Garnish: chopped cilantro and lime wedges
DIRECTIONS
1. Soak noodles according to directions for stir-fry on box.
2. In a wok or large skillet, heat 2 tablespoons of the oil.
3. Add egg and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.)
4. Add remaining oil and drained Rice Noodles. Stir-fry 4-7 minutes or until noodles are firm but tender.
5. Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.
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Japanese Curry Chicken
Ingredients
5 chicken drumsticks
1 onion
5 slices of ginger
4 rice bowl of water
1 carrot
5 potatoes
100 gm Japanese curry paste
Marinate
2 tbsp light soy sauce
1 tbsp mirin
1/2 tbsp potato flour
some pepper
Directions
Debone the chicken drumsticks and marinate thoroughly for 1 hour. Shallow fry the chicken pieces till golden brown.
Heat wok with some oil and fry ginger and onion until fragrant. Pour in water and curry paste. When mixture boils, add in potatoes and carrot and cook for 5 mins. Then add in chicken and cook for another 20 mins. When curry is cool it will be slightly thicken.
(Note: I did not use drumstick but used chicken breast instead.)
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Chicken and Cheese Casserole
Ingredients
2 cups cooked macaroni
2 cups chicken, chopped
2 cups light cream of mushroom soup, undiluted
2 cups skim milk
8 ounces low-fat cheddar cheese
Directions
1. Preheat oven to 350 degrees.
2. In a large casserole, combine all ingredients, mixing well.
3. Bake,covered, 35-45 minutes.
4. Remove cover; bake 10-15 minutes longer.
5. Serve immediately.
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Chicken with Bacon and White Wine Sauce
Take 6 strips of bacon and cook in a pan until crispy. Remove and save.
Keeping the bacon renderings in the pan, cook 4 seasoned chicken cutlets in that pan until they are ready. Remove and set to the side.
Deglaze the pan w/ 1/2 cup of white wine, crumble in the crispy bacon, and add 1/4 cup of cream. Stir until bubbly.
Pour sauce over chicken and serve with steamed veggies. NOM.
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