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Chicken Fried Rice / Restaurant Style Chicken Fried Rice

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Fried rice is one of the popular dish, it can be prepared in a street food and also the other ways. Commonly we like to have fried rice from a street vendor, it tastes different and good. We use to have it at least once in two months, but for almost a year, the shop was closed. And so, thought of preparing it at home and the taste was too good and more similar to that one. Also, this is a perfect for lunch box. Let me share the recipe…

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

CLICK HERE for Chicken Recipes.

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Chicken fried rice / Restaurant Style Chicken Fried Rice

Ingredients:

  • Chicken – 200 gm
  • Steamed rice – 1 ½ cups
  • Capsicum (yellow, green, red) – ¼ cup
  • Carrot – ¼ cup
  • Cabbage – ¼ cup
  • Spring onions – 4 stalks
  • Black pepper powder – 2 tsp
  • Garlic – 5 cloves
  • Eggs – 2 nos
  • Soy sauce – 2 tbsp
  • Tomato sauce – 2 tbsp
  • Salt to taste
  • Oil – 2 ½ tbsp

Making of Chicken Fried Rice –

Preparation:

  • Clean and finely chop the chicken into pieces.
  • Clean and finely chop the capsicum, cabbage and spring onions, peel and finely chop the carrot, garlic.
  • Heat oil in a kadai, add garlic, carrot, cabbage and capsicum, cook for few mins or until the vegetables are cooked.
  • Add chicken pieces followed by salt and pepper powder and cook for few mins or until the chicken turns pale white in color.
  • Pour tomato sauce and soy sauce and cook for a min or until the raw smell goes off.
  • Add spring onions and cook for few seconds.
  • Break the eggs, stir it well, cook for few seconds (the egg should not be completely cooked).
  • Add the steamed rice and mix it well, cook in high flame until the rice becomes dry.
  • Sprinkle a handful of spring onions and remove it from fire.

Serve it hot with Butter chicken or any gravy.

 

Karunadu Swada – Karanataka Food Festival by MTR

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Got an invite for “Karunadu Swada” at the MTR Food Festival by 21st January for experiencing one of Karnataka’s oldest cuisines at St. Johns Auditorium, Koramangala, Bangalore.

First there was a Blogger’s meet organized by MTR with Chef. Chandri Bhat, she shares her culinary secrets and origin stories of Karnataka cuisine. She demonstrated the preparation of a cashew fruit based curry with potatoes, a kheer which is prepared by steaming the rice dumplings and later simmered in coconut milk. I would say it was yum, heavenly and delicious.

Karunadu Swada - Karanataka Food Festival by MTR

Karunadu Swada – Karanataka Food Festival by MTR

More over the best part that I loved over there was, it was not only the food but also, she shared the history of the food and its preparation right from the idly, hayagreeva halwa to mysore pak.

I was astonished when she shared the secret of Idly as they were prepared by steaming the ground black lentils without fermentation. Also, she added that the authentic and traditional mysore pak was the one with pores and crispy, not the soft once. She did share about a treasured book (culinary) which was passed to her from her great grandmother. Loved the way she cooked, share the secrets and her experience in culinary world.

After this blogger meet, we had a lunch, where we could get all the Karnataka’s authentic and traditional food in one place right from the Thatte Idly to the hayagreeva halwa. Also, there was stalls based on each and every region of Karnataka with their familiar food right from Mangalore till Kodagu. The food was great, loved it to the core – happy me and yummy tummy – as I got to have most of my favorite’s all together – Rava Idly, Thatte Idly, Bisibelebath, Masala Dosa, Tharvada peda and so on.

Kambu / Pearl Millet / Bajra Idly Dosa Batter

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Kambu is known as Pearl Millet in English and Bajra in Hindi. Kambu is one among the traditional diet from our ancestors. Actually, kambu is commonly used consumed during summers as they are a good source of natural coolant to the body, so most of the houses would have kambu porridge for their lunch in south India. Kambu Koozh or Pearl Millet Porridge is one among the most important dish found in all tamil houses during summer. Also you can make Kambu Laddu or Pearl Millet Ladoo which would be liked by kids. But you can also consume kambu koozh or rice during winter or rainy days with dry fish curry or tangy brinjal curry as side dish.

It’s Friday and I am taking to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

CLICK HERE for more Breakfast recipes.

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Kambu / Pearl Millet / Bajra IDly Dosa Batter

Health Benefits of Kambu / Pearl Millet / Bajra – Kambu is been a good source of coolant to the body. Also, they are good for treating constipation, acidity. Having kambu for breakfast, prevent blood sugar spikes and keep us full until the lunch and so very good for Diabetes people and helps in weight loss.

This Kambu Idly Dosa batter is perfect for a diabetes person, as there is no rice or rice flour in it. But it needs to be fermented overnight. Let me share the recipe…

Ingredients:

  • Kambu / Pearl Millet / Bajra flour – 3 cups
  • White Lentils / Ulundu / Urad dal – 1 cup
  • Salt to taste

Making of Kambu / Pearl Millet / Bajra Idly Dosa Batter –

Preparation:

  • Soak white lentils/ulundu/urad dal in water for 4 to 5 hrs, drain the water and grind it to a fine paste by adding little water.
  • Take kambu /pearl millet flour in a wide mouth bowl, pour the ground white lentil, add salt to taste.
  • Pour water little by little, start mixing the batter well with your hands, so that the batter gets mixed well, make sure no lumps are formed.
  • Cover and let it ferment overnight.
  • After fermented, transfer it to an air-tight container.
  • Refrigerate as it stays fresh for 4 to 5 days.

Note: While preparing Idly or Dosa, take a small portion of the batter, add water and adjust to the consistency of the batter and start preparing it. This helps the rest of the batter to stay fresh for a week time.