Chinese Egg Fried Rice

Serves 4| Prep Time: 10 Mins |Cook Time: 18 Mins|
Difficulty Level: Easy

Ingredients:

• 3⁄4 cup finely chopped onion
• 2 tablespoons oil
• 1 egg, lightly beaten (or more eggs if you like)
• 1 1/2 tablespoon soy sauce
• 2 tablespoon sesame oil(optional)
• 8 ounces cooked lean boneless chicken, chopped
• 1⁄2 cup finely chopped carrot (very small)
• 1⁄2 cup frozen peas
• 4 cups cold cooked rice, grains separated
• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like)

Method:

Heat 1 tbsp oil in pan add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes, remove from Pan.
Allow pan to cool slightly.
Mix egg with 1 1/2 tablespoon of soy and 2 tablespoon of sesame oil set aside.
Add 1/2 tbsp oil to pan, swirling to coat surfaces add egg mixture working quickly, swirl egg until egg sets against pan when egg puffs, flip egg and cook other side briefly remove from pan, and chop into small pieces.
Heat 1 tbsp oil in pan add selected meat to pan, along with carrots, peas, and cooked onion stir-fry for 2 minutes.
Add rice, bean sprouts, tossing to mix well stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in stir-fry for 1 minute more then serve.

Chicken Thighs in Tomato-Ginger Sauce

Serves:4
Difficulty Level: Medium

INGREDIENTS:

• 8 small, boneless, skinless chicken thighs (about 1-1/2 lb.)
• salt and freshly ground black pepper
• 1-1/2 Tbs. canola or vegetable oil; more as needed
• 1 medium yellow onion, finely diced
• 2 large cloves garlic, minced
• 2 Tbs. minced fresh ginger (1-inch piece)
• 1 tsp. garam masala
• 1/4 tsp. ground cinnamon
• 1/4 tsp. cayenne(Red Chilli powder)
• 2 15-oz. roasted crushed tomatoes
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
• 1/4 cup coarsely chopped fresh cilantro
• Orange juice(optional)

Method:

Pat the chicken thighs dry and season with 1-1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a Pan over medium-high heat until shimmering hot. Brown half of the chicken, flipping once, 5 to 6 minutes total. Transfer the chicken to a plate. Repeat with the remaining chicken, adding more oil if the pan looks dry.

Reduce the heat to medium. Add the onion and a pinch of salt, and cook, stirring frequently with a wooden spoon, until golden-brown on the edges, 3 to 5 minutes. Add the garlic, ginger, garam masala, cinnamon, and cayenne (Red Chilli Powder) and stir constantly for about 30 seconds.

Stir in the tomatoes, increase the heat to medium high, and simmer vigorously until slightly reduced, about 3 minutes. Add the chicken and any accumulated juice or Orange juice. Spoon the sauce over the chicken, reduce the heat, and simmer until just cooked through, 5 to 7 minutes.

Transfer the chicken to plates. Stir the butter into the sauce until incorporated and season to taste with salt. Spoon the sauce over the chicken, garnish with the cilantro, and serve.

Spicy Cauliflower Curry

Serves:4 |Preparation time: 40 minutes|
Difficulty Level: Easy

INGREDIENTS:

• 3 Tbs. ghee, clarified butter, or vegetable oil
• 2 red bell peppers, cut into large dice
• 1 large onion, cut into large dice
• 1 Red chilli if desired, and finely chopped
• 1 2-inch piece fresh ginger, finely chopped
• 1 Tbs. curry powder
• 2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 2-inch piece cinnamon stick
• salt to taste
• 3 diced tomatoes
• 1/2 cup lower-salt vegetable or chicken broth
• 3 Tbs. raisins
• 3 medium cloves garlic, smashed and peeled
• 1 13-1/2 -oz. can coconut milk
• 2 tsp. fresh lemon juice; more to taste
• 1 medium head cauliflower (about 2 lb.), cut into 2-inch pices
• 1/2 cup plain yogurt
• 1/4 cup roasted cashews, coarsely chopped
• 2 Tbs. coarsely chopped fresh cilantro

Method:

Heat the ghee in an 11- to 12-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the peppers, onion, Red Chilli, ginger, spices, and 1 tsp. salt. Cook, stirring, until the vegetables begin to brown around the edges, about 5 minutes.

Add the tomatoes and their juice, broth, raisins, and garlic and cook over medium heat, adjusting the heat as needed, until thickened, about 10 minutes.

Stir in the coconut milk and lemon juice, turn the heat down to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Add the cauliflower, cover, and cook, stirring occasionally, until just tender, 10 to 15 minutes.

Remove the cinnamon stick. Season to taste with salt and more lemon juice. Serve garnished with the yogurt, cashews, and cilantro.

Palak Paneer

Serves 6| Prep Time:15 Mins |
Cook Time:45 Mina| Difficulty level: Easy

INGREDIENTS

• 2 (5 ounce)bags Baby Spinach
• 1 large onion
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1⁄2 teaspoon chopped garlic
• 1⁄2 cup chopped tomato
• 3 tablespoons plain yogurt
• 1 tablespoon coriander powder
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon chili flakes
• 1⁄2 teaspoon salt
• 200 gram paneer, cut into cubes
• 1⁄4 cup heavy cream

Method:

Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
Then add garlic and chopped tomatoes, and reduce heat.
Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
Add coriander, garam masala, chili flakes, and salt, mixing well.
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
Remove from heat.
Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
Slowly stir in heavy cream, and heat through on low heat.
Add paneer cubes.
Serve.

Tawa Pulao

Serves: 2 servings| Preparation Time: 10 minutes|

Cooking Time: 15 minutes|
Difficulty Level: Easy

Ingredients:

• 2 tbsp butter
• 2 onions (cut lengthwise)
• 1.5 tbsp ginger garlic paste
• 1.5 green bell pepper
• 4 tomatoes (finely chopped)
• Coriander leaves (chopped)
• 2 tbsp garam masala
• Salt
• 2 green chillies (finely chopped)
• 1 tbsp water
• 1 cup boiled green peas
• 2 boiled potatoes (diced)
• 3 cups boiled rice

Method:

 Melt butter in a heated tava or pan and add the onions.

 Let the onions fry till its translucent and not brown.

 Add ginger garlic paste and cook it

 Add capsicum to it and saute them a bit

 Add the tomatoes, coriander, garam masala, salt, green chillies, mix everything well and cook it till the

 tomatoes are absolutely soft

 Add water and again mix well everything

 Add green peas, potatoes and mix everything well

 Add rice, coriander leaves, salt to the mixture and mix everything well and its ready to served hot.

Honey Dijon Garlic Chicken

Serves 2-3 | Prep Time: 5 Mins |
Cook Time: 10 Mins|
Difficulty Level: Medium

Ingredients:

• 1 lb chicken breasts, deboned and skin on
• Pinch of salt
• Black pepper
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 teaspoons Dijon Mustard Or any Type of Mustard
• 1/4 cup tablespoons water
• Pinch of salt

Method:

Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.

Heat up a skillet or a pan on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.

Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from heat and serve immediately.

Veggie Mee Goreng (Fried Noodles)

Serves 2-3 people | Prep Time: 20 Minutes | 

Cook Time: 5 Minutes| Difficulty Level: Easy

Ingredients:

• 3 tablespoons cooking Oil
• 2 cloves garlic, finely minced
• 3 pieces dried tofu, cut into small pieces
• 1 potato, boiled, peeled, and sliced into wedges
• 1 big tomato, cut into wedges
• A handful fresh bean sprouts
• 1 lb fresh yellow noodles or any type of noodles, rinsed and drained
• Chopped scallions, for garnishing
• Red chili, for garnishing
• 1 lime, cut into wedges

Sauce:

• 2 tablespoon soy sauce
• 2 tablespoon sweet soy sauce
• 3 tablespoon tomato ketchup
• Sugar and salt to taste

Method:

Heat up a Pan and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the tofu and potato and tomato wedges. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined. Add sugar and salt to taste.

Add in the bean sprouts and quick stir for another 1 minute. Turn off the heat, dish out, garnish with the scallions and red chili. Squeeze some lime juice over the noodles before eating.