Tag Archives: #JoinOliveOilRevolution

Burnt Garlic Rice

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Recently when I was talking with one of my friend, she suggested me to try Burnt Garlic Rice. It was very new to me, as usual I started surfing for the recipe and then planned to prepare, just as a little twist I thought of preparing it with Brown Long grain (Basmathi) Rice.

The flavor, color and texture of the rice was too good. I made this out purely with OliveOil, #JoinOliveOilRevolution. I would say that my kids was just ok with this rice but I and my hubby liked it. I accompanied it with Fried Tiger Prawn, Coleslaw and Potato wedges. Let us move on to the recipe…

Do check out my other variety rice recipe in this link: https://madraasi.com/main-course/vegetarian/

Burnt Garlic Rice

Burnt Garlic Rice

Ingredients:

  • Brown rice (Long grain/ Basmathi) – 2 cups
  • Onion – 1 no (medium size)
  • Garlic Cloves – 9 nos
  • Olive oil – 1 ½ tbsp
  • Ajinomoto – ¼ tsp
  • Spring onions – 3 strands
  • Pepper powder – 1 tsp
  • Salt to taste

Preparation:

  • Wash and drain the water from the rice, keep it aside.
  • Boil 1 ½ litres of water in a heavy bottomed vessel, add in the rice, required amount of salt along with a tsp of olive oil, cover and let it cook.
  • Drain the water from the rice when it’s cooked (it should be 90% cooked).
  • Peel and finely chop the onions and garlic.
  • Wash and finely chop the spring onions and keep it aside.
  • Heat oil in a kadai, add in the onions, garlic cloves and only the white part of spring onions, cook until they start turning brown in color.
  • Add in the rice, ajinomoto, pepper powder and cook it will well by stirring it continuously until the rice remains dry.
  • Sprinkle the spring onions, cook for few seconds.

Serve hot. Goes out well for lunch.

Capsicum Chicken Curry (Chinese Style)

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My daughter wanted me to make Chicken Fried rice for her lunch box, I need some gravy to accompany this fried rice. I found some pieces of leftover capsicum and few pieces of chicken strips lying in my refrigerator and so decided to make gravy with these. But I never hunted for recipe, just like that tried with what I got at home.

Capsicum Chicken Curry was delicious, my kids loved it a lot. The texture, aroma, taste and the color came out very well than I expected. Let me share the recipe…

Do check out my other Chicken recipes in this link: https://madraasi.com/main-course/non-vegetarian/poultry/. I am taking to Fiesta Friday #101 hosted by Angie@thenovicegarderner.

Capsicum Chicken Gravy - Chinese Style

Capsicum Chicken Gravy – Chinese Style

Ingredients:

  • Chicken Strips – 250 gms
  • Capsicum – 1 no
  • Onions – 2 nos
  • Fennel seeds – ½ tsp
  • Corn flour – 3 tsp
  • Ginger-garlic paste – 1 ½ tsp
  • Tomato sauce – ½ tbsp.
  • Chili Sauce – 2 tsp
  • Soy sauce – ½ tbsp.
  • Black pepper powder – 1 tsp
  • Ajinomoto – ¼ tsp
  • Spring onions – 4 to 5 stalks
  • Olive oil – 3 tsp
  • Salt to taste

Preparation:

  • Peel and roughly chop the onions.
  • Clean and roughly chop the capsicum and spring onions. Keep it aside.
  • Heat oil in a kadai, add in the fennel seeds and wait until they crackle.
  • Add in the onions, ginger-garlic paste and cook until they turn golden brown.
  • Add in the capsicum and chicken pieces followed by salt, ajinomoto and ½ tsp of pepper powder. Cook until the chicken strips are almost done.
  • Pour in the soy sauce, tomato sauce, green chili sauce and cook for few mins or until the raw smell goes off.
  • Take corn flour in a bowl, pour in ½ cup of water and stir it well, no lumps should be formed.
  • Pour the corn flour paste to the chicken and cook until the gravy starts thickening.
  • Sprinkle ½ tsp of pepper powder and spring onions.

Serve hot. Goes out well with any noodles and fried rice.

Note: You can also use regular cooking oil, but olive oil gives a wonderful flavor, aroma and good for weight loss with too many health benefits.

 

Dry Fruits Cake (EGGLESS, SUGARLESS and BUTTERLESS)

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As of Christmas, thought of trying out some Diet CakeEGGLESS, SUGARLESS and BUTTERLESS. This resulted me in trying out this Dry Fruits Cake with no egg, no sugar and no butter.

I was much thoughtful about the result when I started baking the cake, but the outcome was fabulous. The cake was yummy and delicious and best recipe for diet conscious people and diabetic’s people. Let us move on to the recipe…

As of 100th Fiesta Friday, I am taking this Diet recipes for the Fiesta Friday 100th hosted by Angie @ the novicegarderner. #JoinOliveOilRevolution

Ingredients:

  • All-purpose flour – 1 ½ cups
  • Milk – ¾ cup
  • Olive oil – ¾ cup (you can also substitute sunflower oil)
  • Dates Pulp – 1 cup
  • Salt – ¼ tsp
  • Baking powder – 1 ½ tsp
  • Cinnamon powder – 1 tsp
  • Dry fruits (apricot, prunes, raisins, sultanas, fig) – ¼ cup

Preparation:

  • For Dates pulp: Soak 20 – 25 no’s of seedless dates in warm water for 15 mins. Grind the dates by adding the soaked water little by little to a fine paste. Keep it aside.
  • Chop the dry fruits (apricot, raisins, sultanas, prunes and fig) to medium pieces and roll them out in a tbsp of all-purpose flour and keep it aside.
  • Sieve all-purpose flour, baking powder, salt and cinnamon powder, all together in a bowl.
  • In a bowl, take olive oil, dates pulp and beat it well (no lumps should be formed).
  • Pour in the milk and beat it well.
  • Add in the flour mixture little by little, beat them well (no lumps should be formed).
  • Add in the dry fruits and fold them well with the cake mixture.
  • Pre-heat the oven to 180 degree C. Grease the tray.
  • Pour the cake mixture to the tray and level it with a spoon.
  • Bake for 10 mins at 180 degree C and insert a tooth pick in the center of the cake, transfer it to a plate, when the tooth pick comes out clean.

Note: You can substitute olive oil with sunflower oil.