Tuesday, September 30, 2014

Authentic Chinese Stir Fry

Authentic Chinese Stir Fry

Chicken 1 medium sized breast cubed or sliced.
Marinate the chicken for an hour in:
2 tbsp of glutenfree soya sauce
1 tbsp vinegar
1 tbsp sugar
1/2 tsp onion powder
1/2 tsp wonton seasoning (i know!!! who knew!!
1 tsp crushed red pepper
1/4 tsp salt
1 tsp sesame oil

4-5 Soaked dried shitaki mushrooms, the. Sliced
1/4 cup sliced carrots
1/2 cup sliced red onions
1/2 cup sliced red pepper
1/2 cup sliced green pepper
1/2 cup sliced green onions 
2 cups bean sprouts
4 tbsp of soya sauce
1 tsp of won seasoning
1 tsp of onion powder
2 tbsp of sesame oil
3 tbsp of canola or corn oil
1/2 tsp black pepper

Rice noodles(wide ones like linguini) for two serving, usually half a pack.

1. Marinate the chicken for 1/2 hour to an hour.

2. Make the rice noodles. Boil water add noodles and cook for 3-4 minutes. The texture should be soft with the bite in the middle. They will cook later in the stir fry. Drain and wash them in cold water while separating them. Wash until their temperature is cold. Set aside. They shouldn't look like a glob( mostly happens if over cooked).

3. Hot the wok on maximum heat. Add 2 tbsp of canola oil and 1 tbsp of sesame. Fry onion and carrot on high heat for 30-45 seconds. Keep stiring. Scoop them out.

4. Then stir fry peppers. Scoop them out  in 1 minute.

5. A bit if oil should be left to fry mushroom for good 3-4 minutes before adding the chicken. Cook the chicken 80% and then scoop out. 

6. Clean the pan so no caramelization is left behind.

7. In the Wok on high heat, add 1 tbsp if canola and 1 tbsp of sesame oil and add the noddles. Stir fry as in stir ever 10 seconds. I use a wooden spoon and stir while cleaning the pan with the edge of the spoon if some of the noddles start getting stuck on the ban. Add 1 tbsp of soya sauce and 1/2 of the seasonings (1/2 tsp of wonton seasoning, 1/2 tsp of onion powder and 1/4 tsp of black pepper)

8. Stir for good 3 minutes then add chicken and mushroom , then fry for another minute and add vegetables. 

Remember high heat, if you think they ll  start to steam separate half of the noddles and fry everything  in two batches. 

9.At the end add green onions and sprouts and the rest of the seasoning(1/2 tsp of wonton seasoning, 1/2 tsp of onion powder and 1/4 tsp of black pepper). Fry until the sprouds look like noodles.
 Serve right away and Enjoy.

Channa Chaat - Pakistani Street Food

1.5 cups of chickpeas 
2 tbsp chopped red onion
1 medium apple chopped
1-2 green chillies chopped
2 tbsp of tamarind pulp
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp cayenne powder or chilli flakes, 
1/4 tsp black pepper, 
1/4 tsp black salt. 
1/4 cup lime juice
3 tbsp palm sugar (more if you like it sweet then sour)
2 tbsp of yogurt
Note: The spices mentioned above can be substituted with pre-made spice mix available at indian stores called "Chaat Masala".

I use 1 tin of chickpeas or 1.5 cups cooked chickpeas
I cook them in water to get them to a nice soft texture. Drain the water but leave 1/5 cup behind. Add 2 tbsp chopped onions in the warm chickpeas.  
In another bowl apples(ones with a bite), 1-2 green chillies, 1/4 cup freshly squeezed lime juice, 3 tbsp sugar(brown or agave works as well. 2 tbsp of tamarind pulp, 1/2 tsp salt, 1/2 tsp cumin powder, 1/2 tsp corriander powder, 1/2 tsp cayenne powder or chilli flakes, 1/4 tsp black pepper, 1/4 tsp black salt. Mix it up add the warm chickpeas with onion in the bowl. Taste. It should hit you with lime sweet sugar first. A good balance, then salty and the spices should lick in last. Add more of anything if you like certain thing more. Add 1-2 tbsp of yogurt mix it in. The warm temp and the spicy sauciness plays so well with coolness of yogurt. 
You can too it all of with some spicy potato chips if you like some crunch :)

Monday, July 14, 2014

Bangan in Dahi - Eggplant curry in Yogurt

Hi my readers out there,
I have been getting lits of readers from central asia and south america. Thank you all of you for reading . I hope you ll let me know how the recipes turn up 😊

This recipe is near and dear to my heart. My mom's recipe offcourse. Usually in pakistan eggplants are cooked with lots onions and tomatoes, sometimes paired with potatoes or taro.

I cook this in lots of onions, garlic and yogurt. This way you can make it pretty spicy but yogurt mellows it down a bit. 

Oil: 5 tbsp
Eggplant: 5 cups sliced
Onions: 2 cups sliced
Garlic: 1 tsp chopped
Ginger: 1/4 cup julienne 
Green chillies: 2/3 julienne 
Cilantro for garnish: 1 tbsp chopped
Cayenne: 2 tsp
Garam masala: 1 tsp
Cumin: 1 tsp ( a bit crushed/powder)
Turmeric : 1/4 tsp
Salt: 1.5 tsp
Black pepper 1/4 tsp
Yogurt:  2/3 cup yogurt
Water: 3 cups

  • Slice eggplant, sprinkle some salt and let it sit for 1 hour. Dry the moisture afterwards.

  • Sautee eggplant in oil on medium high heat for fuce minutes. As eggplant absorbs a lot of oil, you ll see all of it disappesr. Don't add more. Just keep stirfrying until you see them turning translucent.
  • Take them out and add 2 tbsp of oil (you can add more) and fry the onions until beautiful golden brown.
  • Add garlic, sautee for 20 seconds.
  • Add spices, stir once and add yogurt immediately so the spices don't burn.
  • Keep stiring until the yogurt is fully incorporated. Add 1/2 a glass water. Turn the heat to low-medium and cover. 
  • Simmer for 5-8 minutes. 
  • Add rest of the water. Let it come to boil on medium heat.
  • Add the eggplant and cover and let it cook for 40 minutes on low medium heat. 
  • Add ginger and green chillies 5 minutes before the cooking ends.
  • Garnish with cilantro
  • The consistensy should be like caramelized onions that we put on burgers.
  • Serve with white rice and a nice herby salad.
Note: You can use coconut milk instead of yogurt to make it vegan.

Saturday, June 28, 2014

Chicken Karhai - Pakistani cuisine

This recipe is originally my mums but I have made few changes here and there. This dish is one of the easiest yet flavoursome Pakistani dish of all times. You will find it in every restaurant made according to different areas. It basically is chicken that is stir fried with lots of  spices, tomatoes and ginger. The authenticity comes from the various spices that are used. You can have it with Naan, Paratha, rice, pilaff, toast. The name comes from the pan the chicken is made in, Karhai, aka A Wok.
Try and Enjoy and let me know how it came out.

Full chicken 8 pieces(800 gms - 1200 gms)
Garlic 1 tbsp
Cumin 1/2 tbsp
Coriander powder 1 tbsp
Crushed red pepper 1/2 tbsp
Turmeric 1/2 tsp
Cayenne pepper 2 tsp
Garam masala 1/2 tsp
Salt 1 1/2 tsp levelled
2 tbsp of yogurt.
6 tomatoes
Ginger julienne 2 tbsp
Green chilli julienne 1 tbsp
Cilantro chopped 2 tbsp
Oil 4 tbsp

Heat the pan to medium high and add cumin to it. Roast the cumin for 30 seconds.
Add oil heat with cumin for another 30 seconds and then add garlic. Stir garlic once and add chicken. 

Fry the chicken pieces on all sides. Add salt. You want chicken to get golden brown from few places ( trust me it's delicious afterwards)

Add all the dry spices. Stir it twice with the chicken  and add yogurt ( Yogurt helps to stop the spices from burning and getting too bitter). Keep cooking until the water from the yogurt is close to disappearing. 

Add chopped tomatoes, cover with the lid and  simmer it on a medium heat for 10 minutes.
Then increase the heat to medium high to evaporate the tomato water. Once you start to see a gorgeous masala surrounding the chicken where oil is bubbling add the ginger and green chilli and keep cooking until there is a thin layer of oil on top of the masala (mixture of tomatoes and chicken)

Add cilantro to garnish.

My favourite way to eat it is with white rice, yoghurt and green chilli

 This post is especially for someone who encouraged me to write again.

Friday, June 20, 2014

I know i haven't posted in a while but i have been getting requests to start again.
If you are a regular follower, what would you like to see a recipe of?