Chinese hits

 


Cabbage Fried Rice

Cabbage rice is so so easy. Can make it just like that in a jiffy. Cabbage is rich in vitamin K & C and dietary fibre content. This recipe has only a few ingredients, but the end result is simply classy.

Ingredients

Boiled Basmathi rice (cook rice such that each grain is separate) – 2cups

Thinly sliced cabbage- 1cup

Thinly sliced garlic- 2 tablespoons

Salt to taste

Coarsely crushed black pepper powder-1/2 teaspoon

Oil- 3 tablespoons

To garnish – finely chopped spring onion greens- little

Method

Heat a pan. Add oil. First sauté the garlic on sim flame for 2 minutes. Then add the sliced cabbage and toss it for 5 minutes. Add salt and pepper. Add the boiled rice. Mix gently. Switch off the stove. Serve hot garnished with spring onion greens. Cabbage fried rice is best eaten with Paneer&Spinach in burnt garlic sauce.

 

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Paneer & Spinach In Burnt Garlic Sauce

Soft batons of paneer with spinach in a saucy dish which has a burnt garlic taste and lingers in the mouth for a long time.

Ingredients

Paneer cut to batons or cubed- 2cups

Washed Spinach- (kept whole) -1handful

Garlic -(crushed) – 1tablespoon

Onion- 1 (finely chopped)

Green chillies – 2( finely chopped)

Ginger-(finely chopped)- 1tablespoon

Vegetable stock cube- 1(crushed)

Red chilli sauce- 1teaspoon

Soya sauce- 2 teaspoons

Tomato ketchup- 1 tablespoon

Salt to taste

Sugar- 1 /2 tea spoon

Coarsely crushed black pepper powder-1/4teaspoon

Cornflour- 1 tablespoon

Water- 2cups

Oil- 3 tablespoons

To garnish

Finely chopped green coriander leaves- 1 tablespoon

Finely chopped Spring onion greens – 1tablespoon

Golden fried cashew nuts in oil(whole)-2 tablespoons

Method

Heat a pan, add oil. First add the garlic, fry till little darker than golden colour. Add the onion. Saute till transparent on medium flame. Add green chillies and ginger. Add salt and sugar and spinach leaves. In a bowl mix cornflour, water, soya sauce, red chilli sauce, tomato ketchup and crumbled stock cubes. Whisk well. Add this mix to the pan and simmer for 4 minutes. Add the drained paneer batons. Mix gently. Switch off the flame. Serve hot with Cabbage fried rice.

Chef’s Tips

If the sauce is little thick, dilute with hot water.

Paneer will be soft when covered and kept in boiling hot water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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