Tag Archives: olive oil

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.

 

 

Vegetable Pulav

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A colourful rice recipe for everyone. It’s PULAV which is cooked with varieties of vegetables, but I have used carrots, green peas and potatoes. But you can also use French beans and cauliflower. Usually I prepare with regular oil, but when I prepared this with olive oil, the dish was enhanced with more flavor and aroma than ever.

Everyone in my home loved it, also I was happy to see my daughter’s lunch box came home empty. So even if it’s not the must give a try with olive oil. #JoinOliveOilRevolution.

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

Vegetable Pulav

Vegetable Pulav

 

Ingredients:

  • Basmathi Rice – 2 cup
  • Big onion – 1 no
  • Green peas – 50 gm
  • Carrot – 50 gm
  • Green chillies – 2 nos
  • Bay leaf – 1 no
  • Cardomom – 2 nos
  • Cinnamon – 1 stick
  • Cloves – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Salt
  • Olive Oil – 3 tsp
  • Water – 3 ½ cups

Preparation:

  • Wash rice. Slice onions  and carrots lengthwise. Halve green chillies.
  • Heat oil in kadai or pressure cooker, add in the bay leaf, cardamom, cloves and cinnamon and cook until the raw smell goes off.
  • Add in green chillies, onions and ginger-garlic paste, cook until the onion starts turning golden brown or until the raw smell goes off.
  • Add in the vegetables followed by little salt and cook for few min.
  • Add in the rice and cook them for 3 mins.
  • Pour in the water, sprinkle salt required for rice.
  • Let it boil, pour in the lemon juice, cover with the lid and pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides.

Serve hot with any vegetarian or non-vegetarian curry. I have accompanied it with spicy Shahi Egg curry.

Note: You can also use regular cooking oil instead of olive oil. But olive oil gives good flavor, aroma, taste, attractive color with loads of health benefits, especially reduces bad cholesterol helps in weight loss.