Showing posts with label Ketchup. Show all posts
Showing posts with label Ketchup. Show all posts
Showing posts with label Ketchup. Show all posts
Showing posts with label Ketchup. Show all posts

Tomato Ketchup Chicken & Rice Platter#SundayFunday

This Chicken and Rice platter has just the right amount of sweetness and flavor and is a perfect brunch recipe. Made with tender and juicy chicken, marinated in aromatic spices, and served over a bed of rice, it so delicious and addictive that you will be making it again very often.
Serves 2
Ingredients 

275 Grams Boneless Chicken - cut into thick strips
1 Cup Basmati Rice - Boiled
3 Baby onions
3 Banana Peppers - chopped
1 Small Capsicum - cut into cubes
1 Teaspoon Cumin powder
1½ Teaspoon Red Chili powder
½ Teaspoon Heaped Sea Salt or to taste
¼ Cup Tomato Ketchup
1 Tablespoon Vinegar
French fries to serve
Boiled Egg to serve
2 Tablespoons Oil
Whole Spices
1 Stick Cinnamon
3 Cloves
5 Black Peppercorns
2 Petals Star Anise
½ Teaspoon Cumin Seeds

Method 
Heat oil, in pan/kadai add chicken with whole spices, cumin seeds, fry until chicken changes its color from pink to white, add chili powder, salt, vinegar, ketchup and baby onions,¼ cup water and cook it for 2 minutes. Add, all the capsicum, banana pepper, add another,¼ cup water mix well.  Cover and cook for 7 - 8 minutes. Switch off the flame it's ready.  Spread boiled rice in a platter, top with chicken mixture, serve garnished with French fries and boiled egg. 
Enjoy a delicious and perfect brunch!! 
Labels: Chicken, Rice, Brunch, Tomato, Ketchup, Sunday Funday

Sunday Funday

Mother’s Day Brunch

  • Buttermilk-Brined Roast Chicken Crown by Food Lust People Love
  • Cheesy Chive Popovers by Culinary Cam
  • Mini Pavlova by Amy’s Cooking Adventures
  • Moong Dal Chila by Mayuri's Jikoni
  • Sausage Balls by A Day in the Life on the Farm
  • Tomato Ketchup Chicken & Rice Platter by Sneha's Recipe
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    Bloody Eye Balls In Blood Red Tomato Sauce#SundayFunday

    These Halloween Bloody Eye Balls and really yummy and serve this at a party and your guests will enjoy this party appetizer. 
    I have used homemade fresh paneer- check the recipe here

    Ingredients 
    200 Grams  Homemade Paneer -  grated 
    3-4. Green Olives, cut in thick slices 
    3-4, Black Olives, cut in small rounds 
    1-2 Teaspoons Milk or Water  - See Notes
    ½ Cup Tomato Sauce or Ketchup - See Notes 
    Oil for greasing hands 

    Method
    Cut green olives in thick slices and black olives in small rounds. Fit black olives in the green olives slices.  
    Grate paneer and knead a soft dough by adding very little milk, as required. 
    Grease hands with oil and make paneer balls and flatten them slightly. 
    Carefully at any blood red color sauce on top of the balls.  
    Now add the olives to look like retina rings. 
    Serve as a snack or and appetizers to kids and adults in your Halloween party or place them in on a bed of Blood Red Tomato Sauce!!
    HAPPY HALLOWEEN!!!

    My Notes

    Since I have used sugar free homemade Tomato Sauce add a tablespoon fresh beetroot paste to get that bloody red color to the sauce.

    If you are making the balls with homemade paneer there is no need to add water or milk while making the balls.
    Labels: Ketchup, Low Carb, Paneer, Halloween, Homemade, Appetizer, Sunday Funday
    Sunday Funday - Halloween Recipes 
    Ghouly Sloppy Joes by Our Good Life 
    Mummy Pot Pie by Amy's Cooking Adventures 

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    Vegetarian Omurice /Japanese Fried Rice Omelette#EattheWorld

    Omurice, it's a Japanese invention that combines an omelette with fried rice. You'll often hear it referred to as omuraisu, omumeshi or omuretsu" and "raisu," the Japanese pronunciations of "omelette" and "rice" Some versions have the rice rolled up in the omelette
    I'm also sharing here, a traditional Capsicum Ketchup, since it's easy and tasty, while the recipe calls for Okonomiyaki Sauce.
    Japanese Omurice is made with chicken, but Koreans commonly use beef, pork or ham as well. Shrimp is another good option.
    I have used vegetables, like carrot, onion, and scallion. You can also add  celery, zucchini, or mushrooms. 

    I used 2 eggs per serving for this recipe, but you can use 3 if you want a thick omelette covering your rice. You can also add a little bit of heavy cream or milk for a softer omelette, but I didn’t include it in this recipe. This is an easy fried rice flavored with sweet, tangy ketchup and wrapped in an egg omelette.
    Serves 2
    Ingredients

    1 Medium Onion - finely chopped
    1 Scallion - finely chopped
    1 Small Carrot - finely chopped
    ½ Teaspoon Black pepper powder
    1 Tablespoon Soy sauce
    3 Tablespoons Capsicum Ketchup - recipe below
    ½ Teaspoon Salt
    2 Tablespoons Oil or as required for pan frying
    2 Cups Heaped Cooked Cold Rice -
    4 Eggs
    To Make the Kewpie Mayonnaise
    1 Cup Mayonnaise
    ¼ Teaspoon Garlic powder
    2 Teaspoons Tomato Ketchup

    Method
    Prepare the fried rice ingredients by finely chopping all the veggies.
    Heat a large skillet over medium high heat f oil. Add the onion, scallion, carrot and stir fry until the onion turns soft. Stir in soy sauce, salt and pepper to taste.

    Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add capsicum ketchup (adjust to taste), salt and pepper to taste, continue to stir until the ketchup is evenly incorporated into the fried rice. Keep this aside.  

    Heat a lightly oiled small non-stick pan over medium low heat.

    Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Add the egg mixture to the pan and swirl it around to cover the pan.

    When the bottom is set but the top is still runny, turn off the heat and add one serving of the fried rice in the middle of the egg omelette.  Using a spatula, fold both sides of the omelette over the rice. Push the whole Omurice to the side of the pan.
    Flip it onto a plate. Top it off with a squeeze of ketchup or Kewpie mayo. It's ready to enjoy.

    Capsicum Ketchup
    Ingredients
    1 Tablespoon Olive Oil
    1 Medium Onion - finely chopped
    1 Large Red Capsicum - roasted
    200Ml Tomato Puree
    4 Ripe Tomatoes - chopped
    ¼ Cup Apple Cider Vinegar
    1 Stalk Celery - chopped
    1" Piece Ginger - chopped
    4 Cloves Garlic - chopped
    ¼ Cup Dark Brown Sugar
    2 Teaspoons Honey
    1 Teaspoon Salt
    ½ Teaspoon Coriander powder
    ¼ Teaspoon Nutmeg Powder
    ¼ Teaspoon White Pepper

    Method
    Roast the capsicum in a preheated oven at 180°C for 15 minutes or until the skin start to blacken or on the gas flame. Wrap the capsicum, in aluminum foil, fold over the edges to seal and trapped steam which will help loosen the skin from the capsicum. Once cooled, peel the skin off, de seed it and roughly chop them.
    Add the olive oil to a pan and sauté the onions, celery, ginger, and garlic until they are just starting to turn brown around the edges. Add the capsicum, dark brown sugar. Cook, stirring until the sugar has melted. Add the chopped tomato, vinegar, tomato puree and salt, Gently simmer over low heat, stirring regularly. Once the softens and the sauce starts to thicken, switch off the flame. Allow the mixture to cool. 
    Add the cooled mixture to a food processor or blender and process until smooth. 
    I wanted the ketchup smooth, so passed the blended mixture through a fine sieve and discarded the solids. Now add the sauce back into the pan, add in the honey, coriander, nutmeg and white pepper powder. Give this a good mix and bring this to a boil, reduce the flame and it simmer till it form a thick sauce consistency, switch off the flame, cool. 
    Capsicum Ketchup is ready.
    You can freeze the remaining in an airtight container for 2 - 3 months.

    My Notes
    If the rice is a bit too hard after being in the fridge, heat it up in the microwave to soften it a little.
    You can also shape the Omurice by hand using aluminum foil or a paper towel. Drizzle some ketchup on top. Repeat the last 3 steps for another serving.
    Labels: Omurice, Japanese, Asian Cuisine, Vegetarian, Egg, Kwepie, Mayonnaise, Capsicum, Ketchup, Homemade, Eat the World
                       
    Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World. This month it's secret Santa wherein we can choose any dish by the blog assigned to us.  
    Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 
     Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon) 
    A Day in the Life on the Farm: Japanese Rice 
    Pandemonium Noshery: Ginger Pork Stir Fry 

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