Chicken and Vegetable Pulao

 

When minimal assorted vegetables and a small quantity of boneless chicken are left in the fridge then this recipe is absolutely an ideal recipe for a quick lunch on a lazy hot day. 

Ingredients

100 grams of Boneless Chicken cut into cubes
1 medium size Onion cut into cubes
1 small carrot cut into oblique.
1 medium size Potato cut into oblique.
4 to 5 medium size Cauliflower florets
5 to 6 French Beans cut into 1/2 inches
1 small size Capsicum cut into cubes
2 Green Chillies silt
5 to 6 Mushrooms cut into halves
1 tbsp Ginger and Garlic Paste
Salt to taste
1 tsp Sugar
1 tbsp Kitchen king masala or Pulao masala or Curry powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Bengali Garam masala - 2 Green Cardamom, 2 Cloves and 1 small stick Cinnamon ground 1/2 tsp Turmeric powder
2 tbsp Curd beaten
1/2 cup Basmati Rice soaked in hot water for 10 minutes and drained
2 whole Cardamom
2 whole Cloves
1 small stick Cinnamon
6 to 8 Pepper Corns
1/2 tsp Cumin seeds
1 Star anise
1 Bay Leaf
2 tbsp Vegetable Oil
1 tbsp Ghee

Method
Take a pot. Add oil and ghee. Let the oil heat. Add the whole spices - cardamom, cloves, cinnamon, peppercorns, star anise, cumin and bay leaf. Sauté it and let the spices crackle. Add the chicken. Sauté it for a minute. Add the ginger - garlic paste. On a low flame continue to sauté for another minute. Add the onion. Sauté it for another minute.  Add the carrot, potato, cauliflower and french beans. Stir for a minute and let it cook on a low flame for 2 minutes. Add the capsicum and stir, add the green chillies and mushroom. Stir and let it cook for few seconds. Add the salt and sugar, stir it once. Now add the powdered spices - Kitchen Kitchen Masala,  coriander powder, cumin powder, Bengali garam masala,  turmeric powder and curd. Stir and let it continue to cook on low flame for 5 minutes. Add the rice and stir. Add a cup of water. Stir and cover the pot. Let it simmer and cook till the water has dried up. Open the lid. Stir and switch off the flame. Cover the pot and let it stand for 10 minutes. All the excess water or moisture with dry up. Open the lid, garnish with chopped coriander leaves. Serve the hot chicken and vegetable pulao with the salad. 

Singju

Singju is a very healthy popular Manipuri salad and is eaten mostly as snacks. Singju can be made with various types of vegetables, leafy vegetables and herbs. Some of the herbs are locally found only in Manipur.
Cabbage, lotus stem, coriander leaves, spring onion, onion, stink bean, cauliflower, raw papaya, banana flower are some of the vegetables used for making singju.
There is vegetarian version and the other is the non - vegetarian, one where the fermented fish is added.
I learnt this recipe from a lady who belongs to the Kuki tribe in Manipur. There are many ways each one makes singju. This is her version. She used cabbage, onion, coriander leaves and boiled white peas with crushed roasted chillies and salt.
Here I have add lotus stem, roasted perilla seeds (Bhangira / Bhangjeera) power with Pink salt and roasted chickpea powder in addition to the above ingredients.

Ingredients
1 cup of Cabbage cut into thin slices
Few slices of Lotus Stem
1 small Onion sliced
1/2 cup of White Peas boiled
2 tbsp Coriander leaves chopped
1 tbsp Roasted Chickpea powder
2 Roasted Red chillies crushed or as per the spiciness you like
1/2 tsp Roasted Perilla seed powder with Pink Salt
Add salt if required

Method
Take a bowl, add the cabbage, lotus stem, onion, boiled white peas, roasted chickpeas powder, roasted crushed chillies and roasted perilla seeds powder with pink salt. Mix all the ingredients together. Add the coriander leaves and mix the ingredients together. Serve it immediately.

Bird’s Nest

Every time I visited Singapore, I was very inquisitive to see and know more about Bird’s nest, but didn’t get the chance. I had seen it on National Geographic Channel. So this time, while roaming in one of the local market, I happened to enter a Chinese store. As you enter the Chinese store you will find many varieties of herbs, ginseng, dried mushrooms, dried fish, bird’s nest and many more products.
 Bird's nests is one of the expensive animal product that is edible and are made from the saliva of the Swiftlet bird. This bird’s nest are harvested and it holds a prized possession in Chinese culture due to its high nutrient value and flavour. Chinese believe that it promotes good health.
It’s extremely a difficult task to get this bird’s nest. In nature these are found high up in the caves. It’s a very dangerous task for the harvesters. They climb the top with the help of the rope and ladder. It takes lots of effort cleaning them, before it’s sold in the market.
It is categorised as per the type, shape, colour etc and then priced as per the category.  Now a day you get fake ones too, so you have to be aware about the product before you buy it.
While speaking to the shopkeeper, I came to know that it’s like gelatine, after it’s cooked it becomes thick and is used mostly for making sweet soup, but it’s also used as a ingredient to make other dishes due to its gelatinous texture. Bird nest soup is a delicacy for the Chinese people.

Stir Fried Salmon cooked in Orange and Garlic Sauce

This an amazing dish made with Italian flavours for lunch. The dish is sweet and tangy in taste. This can be served with bread or rice. 

For the Stir Fry

Ingredients

10 pieces of Salmon Fillets

Salt to taste

1/2 tsp Pepper Powder 

3 cubes Butter

Method 

Apply salt and pepper on the fish fillets. Take a pan, add butter, let it melt. Stir fry the fish until  brown on both the sides. Remove the fish and keep it aside. 

For the Sauce

Ingredients 

Stir Fried Salmon Fish 

400 ml of Fresh Orange Juice 

2 tsp Garlic chopped 

1 tsp Pepper Powder 

1 tsp Sugar

Salt to taste 

2 tbsp All Purpose Flour 

1/2 tsp Dried Rosemary 

Sweet Basil for garnishing 

Butter left in the pan 

Method 

Take the same pan, use the leftover butter. Heat the pan, add the chopped garlic and sauté for a minute. Add the all purpose flour, sauté it for another minute. Add the fresh orange juice. Stir and let it simmer. Add the sugar, salt to taste, Pepper powder and dried Rosemary. Stir and let it continue to simmer until the gravy begins to thicken.  Add the fish. Switch of the flame and add the sauce over the fish. Garnish with Basil leaves. Serve it with Bread or Rice. 

Aamer Ambol / Aamer Tok / Aamer Jhol

It’s a traditional sweet and sour summer treat, in a Bengali home. We make this almost every alternate day for lunch. It’s is served at the end of the meal. You can have it cold as it taste better and it can be kept for 3 to 4 days in the fridge. It’s a drink for your soul. Panch phoran powder is optional. I have added 1/4 tsp of cumin seeds for seasoning - that is also optional. Try it. 

Ingredients 

2 to 3 Raw Mangoes cut into pieces or wedges 

2 tsp Mustard Oil

1/2 tsp Mustard seeds 

1/4 tsp Cumin seeds - Optional 

2 Dry Whole Red Chilli broken into pieces 

2 Bay leaves 

1/2 cup or more Sugar as per the sourness of the mangoes 

Salt to taste

1/2 tsp Turmeric powder

1/2 tsp Panch Phoran roasted and powdered - Optional 

Method 

Add oil in a wok, let it heat. Add the mustard seeds, cumin seeds and bay leaves. Let the seeds crack. Add the mango wedges, salt and turmeric powder. Stir it. Add sugar and 2 to 3 cups of water, let it simmer till simmer and let the mangoes become tender. Sprinkle the panch phoran powder and switch of the flame. Let it come to a room temperature, server it with the meal. You can drink the Ambol at the end of your meal.