Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Friday 1 February 2013

Spiced Chicken Rice

This recipe is a twist on the traditional pulao/pilaf rice.


Ingredients:

1 tbsp olive oil
1/2 chicken breast, boiled & shredded
1 tsp whole cumin seeds
1-2 bay leaves
2 green chillies, slit
1 onion, chopped finely
1-2 garlic cloves, chopped finely
1 inch cinnamon stick
1/2 tsp turmeric powder
1 tsp lemon juice
1/4 - 1/2 cup frozen green peas
1 tbsp dried coriander leaves
2 cups rice, soaked for atleast 15 mins and drained
Salt for seasoning

Method:

1. In a deep saucepan, heat oil, add cumin seeds and bay leaves. Once the cumin seeds start to splutter, add the green chilli, chopped garlic and chicken.

2. Toss the mix for a minute and then add the chopped onion. Saute until translucent, add the cinnamon stick, coriander leaves and drained rice. Fry until the rice is coated with the oil & onion mix.

3. Add 4 cups of boiling water, turmeric, lemon juice and green peas, stir and let it boil on medium heat. Season with salt. Once it starts to boil, cover and cook for exactly 5 mins. Turn off the heat. The rice should cook in the steam. If rice is not cooked you can keep for another minute, but care it should not start to burn. Normally the rice will cook in the steam and should be ready and fluffy to serve in 5 minutes.



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