The Ahmedabad days

I learned making really good fried rice when I was in Ahmedabad,I learned out of desperation and my love for good food I guess.....making fried rice! .....is no big deal m very sure anyone can make it from a road side dhaba to big hotels..but to make it interesting sure requires some bit of

patience....chopping 6 different types of veggies, boiling chicken, shredding the chicken requires patience I must say......alot of it and when it comes to cooking I do have patience alot if it....

Ahmedabad was so damn vegetarian....we won't even get egg at any shop...and being a non-veg was very difficult....so we had no option but to cook non-veg at home......Amrita and I had a gala time....cooking non-veg at a Jain colony....its another thing our neighbours never got to know or else they sure would have cried murder or thorwn us out of the apartment.....but thankfully that never happened in 2 yrs of my stay there....I enjoyed my stay in ahmedabad it sure made me aware abt the value of having non-veg food...hahaha but I did enjoyed the variety of veg snacks..

Pic. of sauteing veggies for the fried rice.

My fav...veggies

Fresh Piruk

Piruk kangshu

 

Piruk Kangshu is a very popular dish in Meitei Cuisine and its one of my all time fav dish. The picture above is my version of Piruk Kangshu.

Fruit salad

Chilli chicken with bamboo shoot and mushroom

Chille Chicken with Bamboo Shoot and Mushroom was created by me when I bought a can of Bamboo Shoot just by chance. As a typical Meitei I have had fresh and fermentated bamboo shoot but I have never tried making anything from canned bamboo shoot so just to experiment I tried this recipe and bingoo it turned out so yummy. The preparation is easy and

Recipe:
a) 250 gms bone less chicken (I prefer with bones).
b) 1 Cup of canned bamboo shoot.
c) 100 gms button mushroom.
d) 1 onion and 3-4 Spring onion.
e) 1 whole Garlic.
f) 8-10 Green chillies
g) 1 egg
h) Corn flour
i)2 Capsicum
j) 1 tbsp of Garlic paste and ginger paste each.
k) 1 tbsp vegetable oil
l) Soya Sauce and Chilli Sauce

Method:
For the Chicken-
- In a bowl make a fine batter with 1 egg, 3 tbsp of corn flour, 1 tbsp of Ginger paste and 1 tbsp of garlic paste. Add the chicken and mix it well.
- In a non stick frying pan, fry the chicken coated with batter.

For the Curry:
- On a non stick frying pan add 1 tbsp oil and fry the chopped garlic,onion, spring onion, split chillies for 3-5 mins.
- Add the capsicum and bamboo shoot and fry for another 8-10 mins on low flame.
- Add 1 tbsp of soya sauce and chilli sauce.
- Add 2 tbsp of corn flour in 2 cups of water and put it in frying pan.
- Finally add the fried chicken and salt to taste.

Chilli Chicken tastes best with fried rice. Enjoy