Ingredients
Basmati Rice/Long grained rice - 2 cups
Chicken -boneless- 1/2 cup
Egg - 2
Capsicum - 1/4 cup,chopped
Carrot- 1/4 cup,chopped
Beans - 10 no: or 1/4 cup chopped
Spring onion - 6-8 nos
Pepper powder-1 tbsp+ 1 tsp
Corn flour - 1/2 tsp
Soy sauce- 1 tsp
Salt
Cooking oil
Direction
1. Cook the rice with enough water and salt and allow it to cool.Take care not to overcook.
2. Cook the chicken pieces in water and salt ,and when it is done ,shred it using hands or fork.Mix the chicken pieces with pepper powder and corn flour.Heat oil in a shallow pan and fry this for a few minutes.Keep aside
3. Cut the carrot and capsicum as long thin strips of 1 inch size, slice the beans thinly in elongated pattern.(or cut all vegetables according to your creativity )Cut the lower white portion of spring onion to round slices.Chop the upper green portion separately and keep aside.
4. Beat the egg adding salt and pepper powder and scramble the egg in a shallow pan with enough oil.Keep aside
5. Heat oil in a wide mouthed pan.Add the white spring onion,carrot, beans, capsicum and saute for 3-5 minutes with a little bit of salt until veggies are well fried and cooked .Add shredded chicken and pepper powder.Saute well
6. Now add soy sauce and cooked rice,mix well.Finally add scrambled egg and green spring onion.Mix and saute for 2-3 minutes in medium heat and remove from stove.
Serve hot !!!
Note: 1) You can make egg fried rice with the same recipe,by avoiding chicken pieces
2) Vegetable fried rice can be made by avoiding egg and chicken in the same recipe
Ingredients for Chicken Puffs
Chicken - 200 gm or 1/2 lb ,cleaned and cut into small pieces
Onion - 1 medium sliced
Ginger - chopped 1 tsp
Garlic - 1tsp chopped
Turmeric powder - 1/2 tsp
Chilli powder- 1.5 tsp
Coriander powder- 2 tsp
Pepper powder- 1/2 tsp
Garam Masala - 1/4 tsp
Fennel seeds - 1/2 tsp
Curry leaves
Salt
Oil
Egg -1
Method
1.Cook chicken separately with salt,chilli, and turmeric pepper powders and when chicken is done, mince it with fork & knife or hand into very tiny pieces.Keep aside
2. Heat oil in a pan and add ginger ,garlic, onion .Saute them until soft and light brown
3. Reduce heat and add all powders ,fennel and roast it and mix well with onion .Adjust the salt .
4. Add the chicken pieces and mix well with the above masala, remove from heat and keep aside
5. Thaw the puff pastry sheets to room temperature .Cut the sheets into desired shape. Pepperidge farm pastry sheets has 2 sheets in each pack .6 puffs can be made from each sheet if you cut the sheet in rectangular
6. Put the chicken filling to individual sheets. Seal the edges using a few drops of water and pressing with a fork/hand
7. Preheat oven to 400 F .Arrange the puffs on greased aluminium foil in a baking dish
8. Brush the top of unbaked puffs with egg wash ( 1 egg beaten with 1 tbsp water ).It will give golden brown color to the puff
9. Bake for 15-20 minutes or the puffs turn golden color on top and look crispy
Note : You can use leftover chicken also, to make the chicken filling ,Make sure chicken curry/fry/roast is dry,by sauteing.Remove the bones .Mince like above and use as filling .
For Vegetable puffs
Potato- 1 Peeled and cut into small pieces
Carrot - 1/4th of one carrot -peeled and cut into small pieces
Green beans - 3-4 chopped
Onion -1 sliced
Frozen Peas- 1/4 cup.thawed
Chilli powder- 1 tsp
Coriander powder- 1.5 tsp
Turmeric powder- 1/2 tsp
Fennel seeds- 1/4 tsp
Oil
Curry leaves
Method
1. Cook the vegetables with enough water.
2. Heat oil in a pan and saute the onion until light brown
3. Add the powders and roast well and mix .
4. Now add the cooked vegetables and adjust salt ,mix well .Vegetable filling is ready
5. Thaw the puff pastry sheets to room temperature .Cut the sheets into desired shape. Pepperidge farm pastry sheets has 2 sheets in each pack .6 puffs can be made from each sheet if you cut the sheet in rectangular shape like I did.
6. Put the vegetable filling to individual sheets. Seal the edges using a few drops of water and pressing with a fork/hand
7. Preheat oven to 400 F .Arrange the puffs on greased aluminium foil in a baking dish
8. Brush the top of unbaked puffs with egg wash ( 1 egg beaten with 1 tbsp water ).It will give golden brown color to the puff.Avoid if you want pure veg puffs .
9. Bake for 15-20 minutes or the puffs turn golden color on top and puffs look crispy
Ingredients
Boneless chicken -200 gm cleaned and cubed
Basmati rice- 2 cup
Onion - 1 Big chopped
Capsicum - 1 chopped
Soy sauce- 2-3 tbsp
Chilli sauce- 2 tbsp
Green chilli - 2-3 split lengthwise
Gralic- 2 cloves chopped
Black pepper powder - 1tsp
Salt
Oil
Corinader leaves/ spring onion - for garnishing
Water
Method
1. Wash and drain the basmati rice.Cook it with enough salt and keep aside.
2. Heat oil in a wok ,add the green chillies and garlic and saute them for few minutes.
3. Add the chopped onion ,saute till they are soft.
4. Add the chopped capsicum and pepper powder, saute for few minutes.
5. Now add the sauces and mix well.When they start bubbling add chicken and mix well.
6. Add enough water to cook the chicken. Adjust the salt. Keep in mind that we added salt in rice too.
7. Close the wok with a lid and cook till the chicken is done and dried completely. Stir occasionally
8. Add the cooked rice and mix well with chicken.
9. Keep covered for 1-2 minutes in low heat. Remove lid and garnish with chopped coriander leaves or spring onion. Serve hot
Note
# Original recipe by Dr.Lakshmi Nair follows cooking rice and chicken together from step 5.But when me and my SIL tried this recipe,we found it is not coming out well, either chicken is not properly cooked or rice is overcooked .So I modified it by cooking rice and chicken separately.It helps.
Recipe courtesy -: Dr.Lakshmi Nair- Magic oven
