Fried Mushroom Rice With Thai Lamb Curry

Last Sunday I thought to experience some exquisite Asian Cuisine. So try to make a delicious Mushroom fried rice paired with Thai Lamb curry. Thai Lamb curry is bit hot but worth trying once in a while. Mushroom are very healthy as it is loaded with nutrients our body need to generate energy and repair cells- including digestive enzymes, a spectrum of b vitamins and vitamin D2. The impact of mushroom of immunity is remarkable. Their curative powers have been shown to improve eyesight…..hearing…circulation…impotency..migraine headaches…..tumors and infections. So a very healthy rice paired with lamb curry is a very delicious combo worth try.

 Fried Mushroom Rice With Thai Lamb Curry

Ingredients

• 10 to 12 button mushroom cut in to halves
• 2 tsp dark soy sauce
• 2 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• handful cashew
• 1/2 tsp sugar
• 2 cup cooked rice
• 2 tsp vegetable oil
• to taste salt and pepper
•  For Thai lamb curry
• 700 grm boneless lean lamb
• 1 large onion finely chopped
• 1 tbsp ginger garlic chopped
• 1 stalk lemon grass
• 1 to 2 tbsp Thai red curry paste / or to taste according to your choice of heat
• 2 kaffir lime leaves
• 1 cup tomato puree
• 1 cup coconut milk
• 2 tsp oil
• 1/2 cup hot water

Cooking Directions

1. Heat oil in a pan. Then add chopped garlic and ginger. Fry till they are fragrant. Now add the cashew. Stir and fry the cashew. Now add the stem off washed mushroom. Stir with salt pepper and soy sauce. Stir till the mushroom are cooked. Now add the boiled rice and sugar. Adjust seasoning. Mix well.
2. For Thai lamb curry.
Take a heavy bottom pan 2 tsp of oil. Now gently stir onion and ginger garlic chopped and lemon grass, stirring till they are often tender. Stir the curry paste ( make sure this stuff is very hot so add according to your taste) and kaffir lime leaves. Till they are fragrant. Now add the lamb and tomato puree. Stir well. Now add the hot water. Let the curry comes to boil. Now lower the heat and let it cook in a medium heat. Till the meat is half done. Then add coconut milk. Cook in a low heat till the lamb is tender. Stir occasionally. Thai lamb curry is usually paired with jasmine rice but give it a try with mushroom rice.I also serve chilly lime vinegar with it to make the dish more perfect. I am sure you will love the new combo.

Be Happy And Stay Healthy.

Broccoli Rice

Just four days  left when we will be in a totally fresh New year 2013.In this New Year rush if you want something to cook that is really quick and easy then Broccoli rice can be a good choice.It is healthy, quick to cook and even you can use your leftover rice and it taste awesome. You can please your guest and your loved ones within minutes. So what are you looking for give broccoli rice a try and make your New Year delicious, special and stress free.

Broccoli Rice

Ingredients

• 2 to 3 cups cooked  rice (basmati)
• 1 cup small florets of broccoli
• 1/2 cup chopped red bell pepper
• 1/2 cup finely shredded beetroot
• 2 tbsp butter/ olive oil
• 1 chicken seasoning cube
• 1/2 tbsp chopped ginger
• 1/2 tsp chopped garlic
• 1/2 tsp sugar
• to taste salt and pepper

Cooking Directions

1. Heat butter or oil . Add chopped ginger fry till red then add chopped garlic. Stir for few seconds. Add broccoli, beet root and red bell pepper. Stir and cook for 2 minutes. Add the cooked rice. Add chicken seasoning cube, sugar, salt and pepper. Stir for 2 to 3 minutes. Serve hot with delicious herbed chicken .....coming up next.
2. Till then.... enjoy...

Be Happy And Stay Healthy.

Fish Steaks With Garlic Mint Sauce Topped With Dill Cream

Due to some personal reason my Bro was upset last night and what a foodie sister can do other than cook something delicious for dinner and try to bring back his lost mood. My Bro love fish and almost every fish is his favorite if it taste good. So I cooked halibut steak in a special way that can be my Bro’s mood enhancer and taste awesome and yes I can proudly say that I am successful in my mission.
Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids. You now know that having fish have many health benefits and for fish so large it cannot be filleted properly, such as tuna, large salmon, halibut or sword fish, steaks are the way to go. So for some heartier dish thick meaty steaks are the perfect. Now take a look of the ingredients and how to prepare this delicious fish steak with garlic mint sauce and dill cream topping.

Ingredients:

Fish steak (halibut , seabass, tuna)  2 (6 to 8 ounce piece)
Lemon juice     1teaspoon
Sunflower oil         2 table spoon
Salt and pepper   to taste

For Garlic Mint sauce
Ripe red tomato    1 chopped
Garlic                      3 
Fresh Mint and cilantro  handful chopped
Green chilly    1 (optional)
Sugar                1/4  tea spoon
Fish stock         1/2 cup
Salt and pepper to taste
Sunflower oil   2 teaspoon

For Dill cream
Butter    1 teaspoon
All purpose flour   1/2  tea spoon
Milk     1 cup
Chopped dill leaves   1 tea spoon
Salt and white pepper   to taste
Cheese   1 teaspoon grated (optional)

For Garnish 
Lemon wedge and few sprigs of dill leaves

Procedure:
Marinate the fish with salt and pepper and lemon juice. Use salt and pepper in a very small amount when you marinate because when you have the fish with sauce it will balance. Keep aside for 5 minutes.
Now put all the garlic sauce ingredients in your blender except oil and fish stock then blend in to a fine paste. Heat oil in a pan then add the mint garlic paste and sauté for 1 minute then add the fish stock and let it simmer for another 2 minutes as soon as you see the sauce thicken put off the flame.
Now to prepare the dill cream heat butter in a pan add flour and stir for half a second then add milk salt pepper and chopped dill leaves and cheese if using. Stir continuously and put off the flame as the sauce thickens. You can make both the sauce ahead of time if you'd like. Just one thing you should keep in mind is to put salt and pepper in such way in both the sauces that when you have the whole dish it is well balanced.
In another pan, heat 2 table spoon of oil over high heat and then put the fish pieces and turn the heat down to medium and sauté your fish . Cook this way for 5 to 10minutes or until both side are lightly browned. Don’t let it cook too fast or you will burn the surface. Take your time.
To serve, spread some garlic mint sauce on the plate now place the fish on it, then top the fish with dill cream. Garnish with lemon wedge and fresh sprigs of dill. This is served as a main course and when you have it , first you will get a creamy buttery feeling which will end up with a full on spicy kick. I hope you will love this variation of taste in a single fish dish.

Be Happy And Stay Healthy.

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Broiled Trout with Lemon Oil & Oven-Grilled Vegetables

                                                   Photo credit goes to CanolaInfo

It’s summer and carving for fresh and healthy food is more than ever, on the top of the list is fish. When we cook fish in summer , we like to keep it simple. The flavorful recipe which I am sharing with you today is a nutritional power house. This recipe is from “Go Fish with Canola Oil” series of Carla Hall, finalist on “Top Chef,” Seasons 5 and 8. In the recipe the oil used is canola which plays an important role in human nutrient; it contains the lowest level of saturated fatty acids of any vegetable oil. It is high in monounsaturated fatty acids, which have been shown to reduce blood cholesterol levels, and has moderate levels of essential polyunsaturated fatty acids. It is also a rich source of vitamin E. Like all vegetable oils, canola oil is cholesterol- free. Trout Fish the main ingredients is an excellent source of protein and rich sources of certain polyunsaturated fats known as omega-6 and omega-3 essential fatty acids. These fatty acids cannot be manufactured by the body and have to be obtained from food. There is numerous health benefit of consuming oily fish but there should be limitation on amount of fish we should consume per week. One portion of oily fish a week, with one portion being the equivalent to 140g or 5oz is just fine. Now have a look to this delicious recipe.
The star of this recipe is delicious lemon canola oil, which should be a staple in any pantry. It may be used on fish, in salad dressings, on roasted vegetables and just about anywhere you would use canola oil. Here, it makes this simply prepared broiled trout with vegetables a healthy and tasty weekday meal.

Ingredients:

Lemon Oil 
Canola oil  1 Cup (250ml)
Lemon zest    2 table spoon (30ml)


Zucchini  2 small cut in half lengthwise, 
             then cut into 1/4-inch (0.5-mm) thick diagonal pieces
Grape Tomato   1 pint
Red Onion      1 medium cut in half and 
                    thinly sliced into half moons
Garlic cloves  4 peeled and smashed
Rosemary       2 sprigs
Balsamic vinegar  1 table spoon (15ml)
Lemon oil              2 table spoon (30 ml)
Salt                      1/2  tea spoon (2ml)
Freshly ground pepper  1/2  teaspoon (2ml)

Rainbow Trout  fillets  4 (6 oz/170 g each), skin removed
Lemon oil    2 tea spoon (10ml)
Fresh rosemary  4 sprigs, 2 inches (5 cm) long
Freshly ground pepper  1/2  teaspoon (2ml)


Lemon wedges for garnishing

Procedure:
In blender, combine canola oil and lemon zest. Process until smooth, then strain through fine mesh strainer. Store in refrigerator in airtight container or covered jar for 1-2 days. Preheat broiler. In large bowl, combine zucchini, grape tomatoes, red onion, garlic and rosemary. Drizzle vegetable mixture with balsamic vinegar and lemon oil. Toss, and then sprinkle with salt and pepper. Spread vegetables in single layer on baking sheet and place 4 inches under broiler for 10 minutes or until vegetables are tender crisp and browned. Halfway through cooking time, toss vegetables.
 While vegetables are cooking, prepare baking sheet with foil and canola oil cooking spray. Place trout on prepared baking sheet. Sprinkle both sides with pepper and place rosemary sprig under each fillet. Drizzle each fillet with 1/2 tsp (2 mL) lemon oil. Place fish under broiler for 7-8 minutes or until fish is opaque and flaky. Carefully lift trout from pan with spatula and serve with vegetables. Your delicious fish is ready to serve and now prepare yourself for something that is what we all want, food that we’ve made with love and gets loved in return.

That’s what Carla's expression when she first met me ………in my dreams (ha haha ) Can you guess what was she thinking... Hootie Hoo!

Be Happy And Stay Healthy.

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SWEET AND SOUR VEGETABLE

Last week I bought some different varieties of green vegetable just because I like the color of greens, and when I open my refrigerator I feel the freshness of farm far in the country side and blessings of mother nature. But I am bit puzzled what to do with them, that will be innovative and great to taste. So I tried this sweet and sour version of mixed vegetable.
Have a look at the recipes I know you will surely like the taste.

INGREDIENTS:

Mixed vegetable             250grm shredded                               
(carrot ,French beans ,
beet root, green onion, 
cabbage, broccoli)
Bell pepper(red ,yellow     ½  cup  sliced
and green  )                           
Corn  flour                1tbsp
Soya sauce                 2tbsp
Sugar                      3tbsp
Vinegar                    4tbsp
Chicken stock              1 cup
Monosodium glutamate       1/3 tsp (optional)
Salt and pepper          according to taste

PROCEDURE:
Shred the vegetable and steam till almost cooked . Dissolve the corn flour in chicken stock. Put on the flame and place the stock on flame and mix the remaining ingredients and cook till a little thick , then add the vegetables and continue cooking till the sauce thickens . Serve as it is or over boiled noodles if you like.
Let me know how you like it.

BE HAPPY AND STAY HEALTHY.