Chili Parotta

Chili Parotta is an easy to make dinner recipe to try out. 

Ingredients

• Parotta – 2 nos
• Fortune Cooking oil –  2 tbsp
• Small Bell pepper – 1/2 no ( cut into small cubes)
• Big onion – 2 nos (medium size , slice cut)
• Tomato – 1 nos ( finely chopped)
• Ginger – Garlic paste – 1/2 tsp
• Curry leaves - few
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 - 3/4 tsp
• Garam masala powder – 1/2 tsp
• Tomato ketchup / sauce – 1 tbsp
• Salt & water – As needed
• Lime juice – few drops (optional)
• Coriander leaves – to garnish

Method

• Cut the parotta into strips & then into square pieces.
• Heat oil, saute the ginger garlic paste till its raw smell leaves.
• Now add the onions, curry leaves, bell pepper pieces & saute till it turns transparent. 
• Then add the tomato pieces & saute till it turns mushy.
• Now add all the powders, salt. Mix well in low flame for few minutes.
• Finally add the tomato sauce, mix well, add a tbsp of water if the mixture is too dry. Then add the parota pieces, toss it well with a fork like ladle to avoid turning mushy. 
• Switch off the flame & garnish with coriander leaves.
• Add lime juice if desired & serve hot.

Image courtesy: myediblecravings

Fish Pickle Recipe

Add a delicious fish pickle to your meals for that extra spiciness. 

Ingredients

• 500g fish fillets
• 1 tablespoon garlic, chopped finely
• 1 tablespoon ginger, chopped finely
• 2 teaspoons black mustard seeds
• 1 cup vinegar
• 1/2 cup cooking oil
• 12 curry leaves
• 3 strips dried pandanus leaves
• 2 tablespoons cilantro, ground
• 1 tablespoon cumin, ground
• 1 teaspoon fennel, ground
• 1/2 teaspoon fenugreek seeds
• 2.5 teaspoons chili powder
• 1 teaspoon turmeric
• Salt to taste
• 1 tablespoon salt and turmeric
• Fortune Cooking Oil

Method 

• Wash the fish fillets and pat dry with kitchen papers. Rub with salt and turmeric. Shallow fry in hot oil until crisp and brown. Set aside on a plate. 
• Use a food processor to blend the garlic, mustard seeds, ginger and some of the vinegar until they becomes a puree. 
• Heat oil and fry the pandanus leaves and curry leaves. Add cilantro, fennel, cumin, fenugreek seeds and fry, stirring until the spices are dark brown. Do not burn. Add chili powder and turmeric and fry for a few more seconds. 
• Mix in the ground muxtard mixturea dn fry a few more minutes. Wash the blender container with remaining vinegar, and add to the pan with salt and sugar. Bring to the boil before adding the fish. Simmer for 30 minutes on low heat. 
• Cool and store in an airtight bottle. To serve, heat 2 tablespoons thee and fry the required amount of the fish pickle to heat through.

Image courtesy: saltandspice

Fried Brown Rice with Red Pepper and Almond

A quick and easy Fried Rice Recipe for the weekend. 

Ingredients

• Fortune Cooking Oil
• 1 tablespoon peanut oil
• 1/2 cup thinly sliced onion
• 1 teaspoon minced garlic
• 1 1/2 cups sliced red bell pepper
• 1/4 cup sliced almonds
• 1 (8.8-ounce) pouch brown rice 
• 1 tablespoon fresh lime juice
• 2 teaspoons yellow curry paste
• 1/4 cup cilantro leaves
• 1/4 teaspoon salt

Method

• Heat a large wok or skillet over medium-high heat. 
• Add oil; swirl. 
• Add onion and garlic; stir-fry 1 minute. 
• Add bell pepper and nuts; stir-fry 2 minutes. 
• Add rice; stir-fry 1 minute. 
• Stir in lime juice, curry paste, cilantro, and salt.

Image courtesy: theppk

Candied Spiced Chickpeas

Serve them as an appetizer or bar snack. 

 

Ingredients 

• 1 can (15.5 ounces) chickpeas, rinsed and drained
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon coarse salt
• 1/3 cup water
• Fortune Cooking Oil

Method

1. In a medium pot, combine chickpeas, sugar, cinnamon, allspice, salt, and water over medium-high. 
2. Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes.
3. Meanwhile, in a large skillet, heat oil over medium (a chickpea should sizzle slightly when added). 
4. With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil. 
5. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5 to 7 minutes. With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels. Immediately season with salt; let cool completely.

 

Image courtesy: marthastewart

Beef and Broccoli Stir-Fry

The best and easy way to make beef and broccoli stir-fry

Ingredients 

•     3 tablespoons cornstarch, divided
•     1/2 cup water, plus
•     2 tablespoons water, divided
•     1/2 teaspoon garlic powder
•     1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
•     2 tablespoons Fortune Cooking Oil - as needed for frying
•     4 cups broccoli florets
•     1 small onion, cut into wedges
•     1/3 cup reduced sodium soy sauce
•     2 tablespoons brown sugar
•     1 teaspoon ground ginger
•     hot cooked rice

Method

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.Add beef and toss.In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
2. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
3. Return beef to pan.
4. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
5. Cook and stir for 2 minutes.
6. Serve over rice 

 

Image courtesy: sndimg

Anchovies Fry

A delicious and crunchy dish of fired anchovies.

Ingredients 

• Anchovies -  1 lb (about 500 gms)
• Fortune Cooking Oil - as needed for frying 
• Lemon Juice - 1 tblsp
• Red chilly powder - 1 tblsp 
• Turmeric Powder - 1/2 tsp
• Coriander powder - 1 1/2 tsp 
• Black pepper powder -  1/2 tsp 
• Fennel powder - 1 pinch 
• Ginger crushed - 1/2 " piece 
• Garlic crushed - 4 cloves 
• Curry leaves - 3 sprigs  
• Salt - to taste 

Method

1. Clean the fish thoroughly.
2. Mix all the ingredients under 'For Marination' to form a smooth paste. Sprinkle few drops of oil if needed.
3. Add the anchovies to this paste. Mix well so that the masala coats the anchovies fully.
4. Let it rest for a few minutes.
5. Heat oil in a frying pan and aplutter the curry leaves. 
6. Next add the anchovies in one single layer. 
7. After one side is fried turn it with a spoon. Shallow fry on medium flame till it is brown and crispy.

Serving Suggestion
  - This tastes excellent with some white rice or boiled tapioca.

  - Some people like to have it as a snack.

Image courtesy: Indochinekitchen

බීන් ස්ප්‍රවුට්ස් රෝල්ස්

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අවශ්‍ය ද්‍රව්‍ය (4 දෙනෙක් සඳහා)

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සාදන ක්‍රමය

1. පළමුව උතුරණ වතුර මත බහා එළවළු සියල්ල ක්ෂණිකව විනාඩි 2-3 පමණ තම්බාගෙන පසෙක තබාගන්න.
2. දැන් පැතලි සාස්පානක් ලිප මත තබා එය රත්වන විට එයට Fortune Corn Oil දමා පළමුව කපාගත් ළූණු ටික එක්කර තෙම්පරාදු වන අතර එයටම ඉහත පිසගත් එළවළු ටිකද එක්කර හොඳින් කලවම් කරගන්න.
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4. වතුර ඉනුවහොත් පමණක් දියකරගත් කෝන් පිටි වලින් උකු ගතියට හරවාගන්න.
5. දැන් මෙය විනාඩි 5ක පමණ කාලයක් තුල සිසිල් වීමට ඉඩ හැර ගලවාගත් ස්ප්‍රිං රෝල් කොල මතට වෙන වෙනම මිශ්‍රණයෙන් 1/8 පමණ තබා මෙය රෝලක ආකාරයට ඔතාගන්න.
6. අවසානයට බිත්තර කහමද ස්වල්පයක් අලේපකර සීල් කරගන්න.
7. දැන් පිටි, බිත්තර, ලුණු කුඩු සහ වතුර අවශ්‍ය පමණට යොදාගෙන හොඳින් කලවම් කරගෙන සාදාගත් බැටර් එක මතට මෙය බහා නැවත පාන් කුඩු මත මෙය දවටා රත්වු Fortune Vegetable Oil වල ගැඹුරු තෙලේ රන්වන් පැහැයට බැදගන්න.

Image courtesy: Labombonadivingkohtao