Fried Rice

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 

Bread Butterscotch Pudding

Ingredients

Bread - 10 slices, cubed , (removing side skin is optional)

Egg-3 at Room Temperature

Sugar- 3/4 Cup (1/2 + 1/4 cup)

Milk- 3 Cup

Butter - 50 gm

Method

1. Separate the white and yellow of the eggs into two different vessels.

2. Beat the yellow with a spoon and add the milk into it.Mix well and keep aside.

3. Caramelise  half cup sugar in a thick bottomed vessel.When the sugar starts melting ,give occasional stirring. 

4.When the sugar is completely caramelised ,it turns golden brown color.Turn off the stove and  add butter to it. It melts ,mix it well with the caramelised sugar.Allow it to cool by removing from the stove and keeping aside .

5.When it is cooled , add the milk- egg yellow mix to the caramel syrup and mix well. If the caramel syrup becomes hard, you can heat it with 1/4 cup water and make it into fluid state . Take care not to add very hot caramel syrup to the egg-milk mix, because the egg will get cooked.

6. Arrange the bread pieces in a buttered baking pan.Pour the caramel syrup- milk mix to it and allow bread pieces to soak in it 

5. Meanwhile beat the egg white,adding 1/4 cup sugar occasionally.Beat it well to a thick meringue stage/stiff peak .

6. Spread the meringue above the soaked bread pieces and mix lightly with it using a fork .Allow it to seep into the bread-caramel syrup mix.

7.Preheat oven to 375 F /180 C and bake for 35-45 minutes .or until the top develops a golden brown color crust. 

8. Cool and keep it in refrigerator.

# Pudding in the picture looks thin because my baking dish was over sized for the quantity of ingredients

Recipe courtesy : Lakshmi Nair - Magic Oven

Vegetable Puffs and Chicken Puffs

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