Risoni Salad

Risoni is one kind of pasta looks like Rice and is available in all stores. Risoni salad taste good with mixed crisp veggies , fruits and nice salad dressing with Garlic Mayo r Vineigrette. But, in my salad i didn't used the salad dressing cos my Hubby wants to have plain salad. So, i just sprinkle little bit of extra virgin olive oil on top of it. While using olive oil, use normal olive oil (refined or pure) for cooking and extra virgin olive oil for salads. Here is the recipe for the Risoni salad as follows,

Ingredients:

1.Uncooked Risoni - 1 cup
2.Diced English cucumber - 5 tbsp
3.Chopped deseeded tomato - 1/2 medium
4.Extra virgin olive oil - 1 tsp
5.Cubed pine apple - 4 tbsp
6.Shredded pomegranate - 4 tbsp
7.Chopped Green Bell Pepper - 2 tbsp
8.Finely chopped fresh Carrot - 3 tbsp
9.Lemon Black Pepper - 1tsp

Preparation:

1.Cook Risoni according to package instructions. After 5 - 8 mts of cooking drain the Risoni in collander and keep it aside.
2.Take one deep bowl or salad bowl, mix all the ingredients except olive oil, pomegranate seeds and cooked risoni.
3.Now spread the cooked Risoni in serving plate and arrange the mixture on top of the risoni.
4.Sprinkle the extra virgin olive oil follow with pomegranate seeds on top of the Risoni salad.
5.Let it sit inside the fridge for 5 mts and then the Filling Risoni salad is ready to serve for Dinner. After having this salad you will feel complete n filling meal for dinner. After the salad have the Low fat flavoured yoghurt for the dessert, my Hubby enjoyed this Risoni Salad with Low fat Raspberry flavoured yoghurt.

Left Over Chana Masala Rice

Last week, We tried this left over chana masala rice with Omlet. After our dinner chapathi with chana masala, next day had little bit of left over gravy have no idea what to cook with this little bit of gravy then my Hubby gave me an idea to cook something different with rice n veggies. Usually, i make rotis for next day also but now winter are here we like to have fresh n hot food. This was the first time i tried this rice came out very yummy with simple handy veggies. Here, is the recipe for the Left Over Chana Masala Rice as follows,

Ingredients:

1.Left Over Chana Masala Gravy - 1 cup
2.Cooked Basmathi Rice - 2 cups
3.Finely cubed Green bell pepper - 1/2 portion
4.Finely diced carrots and potatoes - 4 tbsp each
5.Frozen sweet corn - 3 tbsp
6.Finely chopped tomato - 1 medium
7.Chopped onions - 1/2 medium
8.Canola oil - 2 tbsp
9.Cumin/ jeera seeds - 1/2 tsp
10.Garam masala powder - 1/2 tsp
11.Red Chilli Powder - 1 tsp
12.Salt as reqd

Preparation:

1.Heat oil in the non-stick frying pan, season the cumin seeds follow with chopped onions saute it for a while till it turns transparent. Put the finely chopped potatoes in the pan, fry it nicely till it turns golden brown ( chop the potatoes finely then only it will cook in short time).
2.Then add chopped bell pepper, frozen corn and carrots, fry it for 5 mts ( no need to cook fully).
3.Put all the spice powders and salt, mix it well cook in medium flame follow with chopped tomatoes.
4.Close the pan with the lid allow the tomatoes cook to mash ( oil will leave around the edges).
5.Now add the chana masala gravy to the frying pan, stir it gently if oil need pour around the edges.
6.Leave it to cook till it turns half the portion of gravy.
7.Mix the cooked Basmathi rice to the pan and toss it well. After 5 mts of tossing tightly pack the rice like in the picture and close the pan with the lid leave it to cook for 5 mts.
8.Now the hot spicy left over chana masala rice is ready to serve with Omlet.

I am sending this Spicy yummy Chana Masala rice to Niloufer's -  Twenty - 20 cooking Event.

South African Yellow Rice with Baked Chicken Breast and Awards

In South Africa, the yellow rice is an ultimate comfort food for all of them here. This is the one Salad gave it in that book gifted by my Hubby, it named as " RICE SALAD WITH BAKED CHICKEN" but i did mentioned here as normal rice can also taken as Rice Salad. Here local people like this Yellow Rice cooked in Par-boiled rice, they like to have hot steaming bowl of rice accompany with Grilled chicken. This rice is available here in many forms, but we use to buy sometimes the white rice or Brown rice. My Hubby like this Yellow rice recipe very much and if i cook the white par- boiled rice it will goes well with nice spicy curries.
For our daily usage, we buy the Basmati rice cos here we don't get our ponni rice. For Me n My Hubby we get use to having the Basmathi rice for daily, if some of our friends comes to our house that time only i will cook this rice cos they don't feel complete meal without it.
Par boiled rice is good for diabetics, because the starch in it helps the body uses less insulin and also which has low glycemic index value (GI). Here, in breads itself they give low GI varieties of bread and the brown bread comes with mixed seeds. I like brown par-boiled rice which we all know its rich in fibre and low in fat, i like brown bread with mixed seeds than the white bread.
Today am going to show you the Yellow Rice cooked in Par-boiled rice with Baked chicken, this one is comfort and versatile food here for all time. This rice takes bit extra time to cook than our Basmati rice, i cook the Basmati rice in 10 mts but this rice takes about 40 mts to cook soft.

Ingredients:

1.Chicken breast piece - 1

2.Par boiled rice - 1 cup

3.Chopped Green Bell Pepper - 1/2

4.Chopped Tomatoes - 1

5.Red Chilli Powder - 1/2 tsp

6.Turmeric Powder - 1/2 tsp

7.Canola Oil - 4 tsp

8.Salt to taste

Preparation:

1.Marinate the chicken with salt and chilli powder and keep it aside.Wash the rice nicely and keep it aside.

2.Heat oil in the pot , saute the bell peppers and tomatoes just for 3 mts in medium flame ( don't need to cook fully just mild sauteeing is fine) becos the flavours of bell peppers and tomatoes should goes with rice while cooking. If it cooked fully you don't feel the flavour of those items. 

3.Now add the washed Par - boiled rice in the pot, stir it well till the oil coats to the rice. ( This par-boiled rice process lot of starch and the cooked rice turns starchy, to avoid that sauteeing the rice in oil).

4.Follow with hot water to the rice, red chilli powder and salt.( here i didn't cooked this rice in pressure cooker so we can check the water while cooking itself).

5.Close the pot with the lid leave it to cook in medium flame it will take bit longer to cook soft n tender.

6.After the rice cooked , if you feel little bit water in the rice means just microwave it till you get fluffy rice or leave it to cook till it turns perfect.

7.Now the yellow rice is ready, bake the chicken in 350 deg F for 10 -15 mts.

8.Now the hot steamed Par-boiled Yellow rice and baked chicken is ready for nice and light dinner.

The set of Awards from My Blogger Friends

I have received these Set of Wonderful Awards from Pavi of Binge on Veg and Rumana of Spice ur Senses. I am very happy to receiving the set awards from these sweet Persons, both of them got nice blog with nice recipes Pavithra got lot of traditional south Indian recipes with nice pictures I like "Kollu Rasam" from her blog cos my amma always makes that rasam if we had cold and in winter time now am missing that rasam.
Rumana got nice space with eye candy pictures of the recipes, i like the Korean chicken gravy from her blog and she got traditional North Indian food recipes.  Thanks to both Pavi n Rumana for reminding me and for your Sweet Set of Awards.


 


















I am Passing this South African Yellow Rice with Chicken Breast for Meetha's - Monthly Mingle - South African Cuisine.

Mushroom and Cheese Pancake and my Awards from Blogger Frenz

Mushroom and Cheese Pancake

Ingredients for Pancake:

1.All Purpose flour/ Cake flour - 1 cup

2.Baking Powder - a big pinch

3.Salt - a pinch

4.Egg - 1 large

5.Milk - 1/2 cup

6.Sugar - 1 tsp

7.Canola Oil - 2 tsp

8.Unsalted butter - 2 tsp

Ingredients for Mushroom and Cheese:

1.Sliced Button mushroom - 1/2 punnet

2.Any Grated cheese of your choice- 4 tbsp ( i used grated mixed cheddar and parmesian cheese)

3.Milk - 4 tbsp

4.Mayonnaise - 1 tbsp

5.Butter - 2 tsp

6.Salt - a pinch

Preparation for stuffing:

1.Heat a non-stick frying pan, saute the sliced mushrooms with butter and a big pinch of salt.

2.Saute it in medium flame till it cooked half.

3.In one deep microwave safe bowl put the grated cheese and microwave it for 2 mts see it melted completely or else microwave it again then mix mayonnaise and milk to the melted cheese mix it nicely. Again microwave it to 2 mts till it turns creamy. Now the stuffing is ready.

Preparation:

1.Take 2 two bowls, in one bowl sift the flour,salt,sugar and baking powder. Keep it aside.

2.In another bowl, whisk the egg nicely and then add the milk.

3.Add the milk and egg mixture to the flour bowl, mix it nicely till it incorporate.

4.Mix it with the fork, the consistency should be like our dosa batter.

5.Heat a non-stick pan, melt the butter and add it to the Pancake batter mix it nicely.

6.In the same non-stick pan, Pour about 3 tbsp of batter like our dosai.

7. Close the pan with the lid and leave it for a while and don't need to flip it on other side. 

8.After the pancake cooked nicely now its time to place the mushroom and cheese filling at the center of the pancake.

9.Roll down like masala dosai and serve hot the Mushroom and Cheese pancake immediately.

10.If you like sprinkle some chaat powder on top and grated cheese melt it in microwave and serve the pancakes. 

This Cheesy Mushroom and Cheese Pancake is going to be a part of  

 Pancakes Event hosted by Priya's Easy and Tasty Recipes.


I am sending the recipes below used with cardamom seeds to Priya's Easy and Tasty Recipes, CWS - Cooking with seeds Cardamom Seeds Event. 

Mutton Biryani

Lamb Kuruma 








DIL PASAND DINNER ROLL





Aappam





Oyster Mushroom Kuruma







Pooran Poli ( Bobbatlu)





 Rice n Dal Payasam







Chicken Biryani







Spicy Chana Rice





COCONUT MILK PILAF


A Set of Awards from my blogger frenz: 

I have received a "Honest Scrap " award from Suma Rowjee of Cakes and more!!!. Suma is my good blogger friend, She is soo sweet person like her Cakes. I like her blog with all of about Beautiful Cakes n Cake Decorations. Thanks Suma for reminding me and Honouring me with your beautiful award. 

A set of Awards from Maya and Lakshmi of Yummy Team:

Yummy team is good blog of Maya and Lakshmi, they are cousins. They are doing great job displaying traditional kerala recipes with well explained pics. I like aviyal and baked okra n karela recipe from their blog. Aviyal is one of my faav traditional recipe, my mom won't miss this aviyal for festival times traditional lunch.

  

Thanks a ton for all my blogger friends, thanks for reminding me. I am sharing the above awards to all my blogger friends, please accept my awards dear friends. If i mention the names then i could have miss somebody, thats why i gave all these awards to everybody who are giving their valuable comments and Suggestions and bloggers in my blog list. 

Masala Vadai and Rice n Dal Payasam

Vadai and Payasam are traditional recipes, i use to make both these recipes for all festivals and functions. I couldnot separate both the recipes its like husband and wife, even you can notice everybody says it together as vadai payasam. Both the recipes are perfect for all Occassions and Vadai taste good esp on rainy day evening with masala tea. My Hubby likes Masala vadai, simply he will have the vadai alone but for him it shouldn't be too strong and spicy. Here am sharing both the recipes together.

Ingredients for Masala Vadai:

1.Chana Dhal - 2 cups
2.Chopped onions - 1
3.Fennel seeds - 1 tsp
4.Garlic pods - 2
5.Ginger - 1/2 inch
6.Red Chillies - 4
7.cloves - 2
8.Cinnamon stick - 1/2 inch
9.Baking soda - a big pinch
10.Salt - to taste
11.Canola oil for deep frying
12.chopped curry leaves few

Preparation:

1.Soak the chana dal for 4 hrs and drain the water leave in a large plate to get drain completely.
2.Meanwhile grind the ingredients in dry jar put fennel seeds, redchillies, cloves and cinnamon , grind it to powder and then add little bit of soaked chana dal, ginger n garlic. Grind to fine paste.
3.In another batch take the 2 tbsp of soaked chana and grind the remaining chana dal roughly n coarsely. Meanwhile heat the oil in the kadai.
4.Now mix the chana dal mixture with chopped onions,chopped curry leaves ,salt and baking soda.
5.Take a lemon size balls and flat it inbetween your palm.( the batter should be stiff not too watery, if you feel bit watery then add the rice flour to make it right).
6.Make the vadais immediately after ground the dhal, now put the flattened vadais in hot oil. Turn the vadais gently to both sides leave it to cook till turns golden brown.
7.Drain it in the kitchen towel..Now serve hot the Crispy Masala vadai with coconut chutney.

Rice and Paasi Paruppu Payasam

Ingredients for Rice and Paasi Paruppu Payasam :( Rice and Yellow Moong dhal payasam)

1.Raw Rice or Basmathi rice - 1/2 cup
2.Yellow Moong dhal - 1/2 cup
3.Brown sugar - 1/2 cup
4.Condensed milk - 4 tbsp
5.Full cream fresh milk - 250 ml
6.Coconut pieces - 4 tbsp (cut into bit pieces)
7.Ghee - 2 tbsp
8.Cardamom powder - 1/2 tsp
9.Sliced cashew nuts - 1 tbsp ( can also use whole nuts)
10.Raisins - 2 tsp

Preparation:

1.Dry roast the rice and dhal in a pot for 5 mts in medium flame till you get the nice aroma of the dhal.
2.Then wash the rice n dhal and pressure cook it for 4 whistles till it turns fully soft.
3.Now hot the milk in the pot in medium flame, leave it to boil till it reduce little bit thick.
4.Now add the sugar and cooked rice n dhal mixture, mix it gently till the rice mixture incorporate to the milk.
5.Cook it in medium flame after 3 boils add condensed milk ( it gives nice thick n good taste to payasam), cardamom powder. Leave it to cook for 10 mts in medium flame.
6.Meanwhile heat small frying pan, heat the ghee in medium flame fry the coconut bit pieces till light golden brown first and then add cashew nuts and lastly add the raisins.
7.Now pour the fried items with ghee on top of the payasam.
8.Delicious and yummyy rice n dhal payasam is ready to serve, it taste good while having one bite of masala vadai and sipping payasam. It also taste good with appalam.

This delicious and sweet Rice and Dhal Payasam is going to part in Payasam/ Kheer event in Shama's  Easy to cook recipes.

Pad Thai Rice Noodles and Chicken Satay with Spicy Peanut Butter Sauce

Thai cuisine is rich in coconut milk and nice aromatic food recipes with peanuts. It is very easy to prepare and cook it quickly, it will also taste good. For my Hubby's B'day cooked Thai food recipes, i have posted few before and now am posting the other 2 recipes from the menu. I used the store bought pad thai sauce, it's bit of tangy taste. The main ingredient in Thai cuisine can see lot of peanuts in most of recipes, they will use it as whole or in crushed or in paste form. It gives aroma to the recipes and makes good taste, here for Chicken satay i made spicy peanut butter sauce. Woow!!! it tasted yummy with the chicken satay, chicken satay is bit much spicy and the sauce is mild spicy so this combination worked out very well. We enjoyed all the recipes on that day, very pleasant not much spicy. Here, the recipe for the Pad thai rice noodles and for Chicken Satay with Spicy Peanut butter sauce as follows.

FOR PAD THAI RICE NOODLES:

Ingredients:

1.Rice noodles - 200 gm
2.Canola Oil - 2 tbsp
3.Finely Chopped Garlic cloves - 3 pods
4.Chicken breast piece - 50 gm
5.Sliced baby corn - 1 cup
6.Sliced Mushrooms - 1 1/2 cup
7.Eggs - 2 large
8.Peanuts - 3 tbsp for garnishing
9.Thinly Sliced carrots - 1 cup
10.Bean Sprouts - 3 tbsp
11.Lime juice - 1 tsp
12.Light Soy Sauce - 1 tbsp
13.Pad thai sauce - 1 tbsp ( use according to ur taste preference, cos it will taste tangy)
14.Pepper powder - 2 tsp
15.Salt - to taste
16.Sliced Cabbage - 1 cup


Preparation:

1.Boil the water in one deep pot, add salt and oil. After the nice boil put the dry rice noodles into the hot boiling water. Close the pot with the lid and reduce the fire to medium.
2.Rice noodles will cook quickly in 5 - 7 mts, after that drain it in the collander put under the running cold water to 2 mts. then keep it aside.
3.Heat the non-stick pan with the canola oil ( if you got peanut oil can use for it), add the chopped garlic and finely chopped chicken breast pieces.
4.Saute the chicken breast for 5 mts it cooks quickly, then add the veggies first with baby corn,carrots,mushroom and cabbage. Saute each veggies just to 2 - 4 mts all the veggies should be crisp.
5.Make a room for the eggs in the pot and add the beaten eggs,salt for the veggies n to noodles and pepper. Scramble the eggs nicely and  mix it with the veggies.
6.Now add the sauces and mix it gently for 5 mts till the sauces turn thick and stick with the veggies ( i didnt used the pad thai sauce much cos my hubby don't like tangy taste).
7.Meanwhile separate the cooked rice noodles and add it to the pot, mix it gently in medium flame for 5 mts.
8.Close the pot with the lid for 5 mts to cook in medium flame, after 5 to 10 mts open the lid and add the lemon juice,bean sprouts and peanuts. Mix it roughly and close the pot with lid to cook.
9.Now the Pad thai Rice noodles are ready to serve hot.

CHICKEN SATAY WITH SPICY PEANUT BUTTER SAUCE

Ingredients:

1.Boneless Chicken Breast Pieces - 1

2.Coriander powder - 1 tsp

3.Red chilli powder - 1 tsp

4.Lemon juice - 2 tsp

5.Salt - to taste

6.Turmeric Powder - a big pinch

7.Canola or peanut oil - 1 tbsp

8.Wooden skewers - 6

For Spicy Peanut Butter Sauce:

1.Smooth Peanut butter - 2 tbsp

2.Coconut milk - 1/2 cup

3.Lemon juice - 1 tsp

4.Red chilli powder - 1 tsp

5.Salt - to taste

6.Sugar - a pinch

Preparation:

1.First soak the wooden skewers in the cold water and then start the process for cooking, now slice the chicken breast as strips in lengthwise in thick slices as in picture, Marinate with above other ingredients except add oil only 1 or 2 tsp in it .Marinate for 1 hr.

2.Meanwhile make the Spicy Peanut butter sauce, its a quick one can cook it in 10 mts.

3.Heat the coconut milk with chilli powder,salt and sugar in the pot , close the pot with the lid to cook in medium flame. Once the milk starts to boil nicely take the pot out of the fire and add the peanut butter sauce mix it nicely and again keep it in the fire to cook for 2 mts.

4.If you dont have peanut butter sauce at that time, you can add crushed peanuts.Spicy peanut butter sauce is ready,now we go to chicken satay.

5.Now after the marination take the chicken pieces and thread it in the wooden skewers like stitching our cloth with the needle inserting in and out. Soak the wooden skewers in cold water for atleast 30 mts to avoid get burning.

6.Heat the grill pan at high and brush the grill with oil avoid sticking the chicken pieces to the pan.

7.Now grill the chicken satays on both the sides in grill pan till it fully done.

8.Now the Chicken satay with spicy peanut butter sauce is ready to serve hot.

Schezwan Fried Rice

Schezwan Fried Rice:

Ingredients:

1.Cooked Basmathi Rice - 2 cups
2.Sliced Baby Corn - 1/2 punnet
3.Frozen Green Peas - 1/2 cupi
4.Sliced Green n Red Bell Peppers - 1/2 of each
5.Sliced Mushroom - 1/2 punnet
6.Bokchoy ( chinese cabbage) -2 small size
7.Chopped Red Onions - 1/2 cup
8.Finely Chopped Green chillies - 1
9.Chopped carrots - 1 big
10.Eggs - 2 large
11.Ginger n Garlic Paste - 3 tsp
12.Finely Chopped Spring Onions - 1/2 bunch
13.Schezwan Sauce - 2 tbsp ( store bought)
14.Light Soy Sauce - 1 tbsp
15.Black pepper powder - 2 tsp
16.Salt - to taste
17.Canola Oil - 2 - 3 tbsp

Preparation:

1.Cook the Basmathi rice with fluffy and the rice should separate.
2.Heat oil in the pot, Saute the red onions , Ginger n Garlic Paste n Green Chillies till the raw smell of ginger garlic paste goes off saute in the medium flame.
3.Then add the Sliced n Chopped veggies first with baby corn, carrots, mushroom, Green peas, Bell Peppers and Bokchoy ( the leaves should be just wilted).
4.All the vegetables should be in crisp , Just saute all the veggies just for 2 to 5 mts.
5.Now make room for eggs in the pot and add the eggs , black pepper powder. Scramble the eggs nicely and mix it with the veggies.
6.Now add the salt ( if we add the salt while sauteeing the veggies means it leaves water),Schezwan sauce and Soy Sauce.
7.Now mix it gently to incorporate the sauces with veggies and then add the cooked Basmathi rice to this mixture.
8.Mix it well and sprinkle the chopped spring onions and again mix it nicely.
9.Now Schezwan fried rice is ready, Serve hot the Schezwan Fried rice with Manchow Soup and Veggie Spring Roll.
10.My Hubby enjoyed this Schezwan fried rice, he liked it very much very mild and good in taste.

Note:

I didn't added not much sauce cos my Hubby don't like to much of spicy.You can add according to your taste. My Hubby like egg in all fried rice dishes, so i added eggs if you don't like can avoid adding in fried rice.

My Hubby's B'day Blast with Candle Light Dinner

26th of March, Yesterday was my Hubby's bday celebrated with Candle Light dinner. Usually, I have invite all of our friends on his b'day, but this time we decided this month candle light dinner on this day. Every month for Candle light dinner , the recipes and cuisines will change. This month on my Hubby's B'day, i decided to make a menu depends on his favourite recipes. He has fond of Chinese, Malay and non-spicy foods, then i made a list of 5 recipe names in each criteria for 4 course meals. Finally, he selected Thai food recipes.

  Thai food recipes takes only few minutes to cook only thing is cutting takes little bit time that too not hard, i finished quick, quick. For me cooking vegeterian food takes time it's a big hazard ,but for non-veg woooow!!!!! finish earlier than veggies and easily. Since after our marriage i order his B'day cake to cut. But, this time baked his B'day cake myself and done Marshmallow fondant.It came out right, but not that much perfect like our pastry shop cakes finishing.Anyway, My Hubby was very happy on his B'day cake baked with full of my love.

Before he comes from work, i finished all my cooking and set the table for candle light dinner with recipes in serving bowls.We usually start the dinner at 7 pm on candle light dinner day, but on yesterday it was very dark early at 6 pm cos of winter is coming. In summer, till 8 pm the brightness will be here like daytime. We enjoyed  my Hubby's B'day with Candle light dinner.

The Menu for my hubby's b'day and for our Candle light dinner as follows,

1.Veggie Spring roll
2.Manchow Soup
3.Chicken Satay with Spicy Peanut Butter Sauce
4.Thai Red Curry with Rice
5.Pad Thai Chicken Noodles
6.Schezwan Fried Rice
7.Shop Bought Ice Cream and B'day cake with cream for Dessert

This time was less recipe menu than before, but all recipes are my Hubby's favourite. My Hubby enjoyed all the foods and he also gave the rank to the recipes, the first rank goes to Schezwan fried rice.We enjoyed together his B'day and Candle light dinner with lots of fun.

Chicken Fried Rice

Chicken fried rice is my Hubby's fav one, he cooks nicely the Chinese foods Chow mein , Chow faan and rolls. I tried to cook fried rice lot of times like him, but the taste won't comes out nicely like his cooking. He got some magic in his hands, he will put the ingredients just by eye measuring but it comes out very perfect and tasty.This weekend was our long weekend, both of us enjoyed a lot by visiting lot of places and long drives.Yesterday was our resting day, then my Hubby planned to cook Chicken fried rice for me. Immediately nodded my head and just craving for fried rice by my Hubby's cooking. Here is the recipe for you.

Ingredients:

1.Cooked Basmathi Rice - 2 cups
2.Finely Chopped Green bell peppers - 1 medium size
3.Green peas - 3 tbsp
4.Eggs - 2
5.Fried onions - 1 tbsp
6.Shredded chicken - 1/2 cup
7.Grated carrots - 4 tbsp
8.Finely Chopped Spring onions - 3 tbsp
9.Soy Sauce - 2 tsp
10.Canola Oil - 2 tbsp
11.Salt - to taste

Preparation:

1.Slice and Cook the 100 gms of chicken breast with ginger garlic paste, salt and chilli powder for 10 mts. Drain out the stock with collander ( don't pour the chicken stock away can use it for chicken soup) and shred the chicken pieces in blender just for 1 round ( use juice mode). Keep it aside.
2.Heat oil in the wok in medium flame and add the chopped bell peppers ,green peas, grated carrot and chopped spring onions. Fry for a while ( veggies should be in crispy not to be fully cooked).
3.In a separate pan scramble the eggs with little bit of  oil and salt, if you try to scramble the eggs with veggies means we can't make it nicely.( the veggies will get mash)
4.Then add the finely scrambled egg with the veggies, now add the shredded chicken, soy sauce and mix it well. ( I like the fried rice in white colour , so my Hubby didn't added much of soy sauce or else he will add bit more).
5.Before adding the rice to the mixture add the fried onions, Salt for rice and then add the cooked Basmathi rice.
6.Mix it gently in medium flame for 5 mts and close the wok with the lid.
7.After 5 mts open the lid you can smell the nice fresh Fried rice with chicken. My hubby made the soup out of the chicken stock.
8.Now the Hot chicken fried rice is ready to serve with Soup. We enjoyed this Simple and Easy Chicken fried rice with chicken soup for our yesterday's dinner.


SUNSHINE AWARD : Shama  and Ruchi has passed this wonderful award .Thank you dear for remembering me and awarding me .

Winners has to do the following,

---- Use the logo within your post .
---- Pass on to atleast 12 bloggers .
----- Link the nominees in your post
----- Let the nominees know of their award
---- Share the love and link to the friend, who has passed this award to you.

I would love to share this award with


Sushma, Uma, Mriganayani, Gulmohar and Nostalgia, Priya, Love2cook,Siddhi, Priya Raj, Nithu, Mary, Cool Lassi(e),Krishnaveni and Swathi.