Lemon Chicken And Rice Stir-Fry | Working Women's Kitchen | Sanjeev Kapoor Khazana
Spiked with lots of zesty lemon juice, this delectable chicken stir-fry rice is a good substitute to use leftover rice. Now its worth giving a try.
LEMON CHICKEN AND RICE STIR FRY
Ingredients
3 cups cooked Basmati rice
2 tablespoons lemon juice
2 boneless chicken breasts
Salt to taste
1½ teaspoons soy sauce
1 tablespoon oil
1 tablespoon chopped garlic
½ inch ginger, finely chopped
1 teaspoon chopped fresh red chillies + for garnishing
1 medium onion, sliced
2 teaspoons sesame oil
1 tablespoon butter
Chopped spring onion greens for garnishing
Method
1. Cut chicken breast into thin strips. Add salt, 1 teaspoon soy sauce and 1 tablespoon lemon juice and mix well.
2. Heat oil in a non-stick pan. Add marinated chicken strips, toss and cook till ¾th done.
3. Add garlic, ginger, 1 teaspoon red chillies and onion and sauté for 2 minutes.
4. Add remaining soy sauce and mix. Add rice and sesame oil and toss. Add butter, remaining lemon juice and salt, mix and cook for 1-2 minutes.
5. Serve hot garnished with spring onion greens and red chillies.
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Chicken Sauce Picante (Cajun Recipe)
Chicken Sauce Picante is a Louisiana dish that is basically a spicy chicken and tomato gravy. It will fill your house with a wonderful aroma. Piquante means spicy, its a heat that is given off by the cayenne pepper, jalapenos and the tabasco sauce. See the recipe below:
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Chicken Sauce Piquant
Seasoning Mix
* 1 Tbsp plus 1 tsp of salt
* 1 Tbsp black pepper
* 2 tsp onion powder
* 2 tsp garlic powder
* 1 tsp white pepper
* 1 tsp dried thyme
* 1 cup ap flour
* 1 (5-6 pound) chicken cut in 8 pieces
* vegetable oil from frying
* 1 3/4 cups chopped onions
* 1 3/4 cups chopped celery
* 1 3/4 cups chopped green bell peppers
* 1 3/4 cups peeled and chopped tomatoes
* 3 Tbsp finely chopped jalapeno peppers
* 2 Tbsp minced garlic
* 1 3/4 cups canned tomato sauce
* 1 Tbsp plus 2 tsp of Tabasco sauce
* 4 cups chicken stock
Directions:
1. Combine the seasoning mix in a small bowl and mix thoroughly
2. Mix 1 Tbsp of the seasoning mix with the flour in a container or paper bag.
3. Dredge the cut up chicken in the flour and set aside.
4. Heat 1/4 inch of cooking oil in a large heavy bottom pan to approximately 350 degrees
5. Fry the chicken skin side down first for 5 to 8 minutes per side. Do this to both sides and remove and set aside
6. Drain all the oil into a glass container, leave the sediments in the pan. Add back 1/3 cup of the oil and heat the stove to high
7. Add the onions, bell peppers, and celery, scrape the bottom of the pan. Cook until the onions start getting translucent.
8. Add the chopped tomatoes, garlic, and jalapeno peppers, cook about another 2-3 minutes
9. Add the tomato sauce and cook for another 3 minutes stirring occasionally. Stir in the Tabasco sauce and remove from heat
10. Add the fried chicken and stock to a 5 1/2 quart saucepan or large dutch oven and bring to a boil.
11. Cover, reduce heat to medium and cook for 5 minutes. Then stir in half the tomato mixture and cook for another 5 minutes covered
12. Stir in the remaining tomato mixture and cook covered for 10 minutes stirring occasionally
13. Serve hot over rice
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Vegan Laksa | विगन लक्सा | Vegan Recipes | Malaysian Noodle Soup | Sanjeev Kapoor Khazana
A vegan version of the popular noodle soup from Southeast Asia! Full of flavours and spices that would lure you into having it again and again!
VEGAN LAKSA
Ingredients
6-8 dried red chillies, soaked for 1 hour and drained
8-10 cashew nuts, soaked for 1 hour and drained
6-8 garlic cloves
1 inch ginger, roughly chopped
1 inch lemongrass stalk, chopped
2 tbsps coriander seeds
2 fresh red chillies
1 medium onion, roughly chopped
½ tsp turmeric powder
Salt to taste
3 cups vegetable stock
3 tbsps oil
1 cup coconut milk
100 grams firm tofu, cut into 1 inch cubes
200 grams boiled noodles
25-30 small broccoli florets, blanched and drained
1 medium carrot, peeled, cut into thin roundels, blanched and drained
10-12 snow peas, diagonally halved, blanched and drained
½ cup sautéed mushrooms
Diagonally sliced red chillies for garnish
Method
1. Put the soaked red chillies, cashew nuts, garlic, ginger, lemongrass stalk, coriander seeds, fresh red chillies, onion, turmeric powder and salt into a blender jar and blend to a coarse paste. Add ½ cup water and blend to a fine paste.
2. Heat 2 tbsps oil in a deep pan. Add the blended paste and sauté for 3-4 minutes.
3. Add 1 cup water and mix well. Cover and cook for 3-4 minutes or till the oil separates.
4. Add vegetable stock, mix and cook till it comes to a boil.
5. Add coconut milk, mix and cook for 5 minutes. This is the laksa soup.
6. Heat remaining oil in a non-stick shallow pan. Place the tofu cubes and cook on high heat for 1 minute. Flip each tofu cube and cook the other side for 1 minute as well.
7. To serve, place a portion of the noodles in a serving bowl. Add 4-5 blanched broccoli florets, a few carrot roundels, a few snow peas halves and a portion of the sautéed mushrooms. Arrange a few tofu pieces, pour a portion of the soup and garnish with red chillies. Serve hot.
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How To Make Puliyogare Rice | South Indian Style Puliodharai Rice | Tamarind Rice Recipe | Ruchi
Puliyogare Rice Recipe | Puliyora Rice | Karnataka Style Puliyogare | Poliogare Rice | Puliodharai Recipe | Traditional Recipe | Rice Recipe | Instant Puliyogare Rice | Easy Rice Recipe | Puliyogare Powder | Iyengar Puliyogare Rice | Kannada Recipe | Puli Sadam | Quick & Easy | Rajshri Food
Learn how to make Puliyogare Rice at home with our Chef Ruchi Bharani
Puliyogare Rice Ingredients:
- 1 tsp Oil
- 2 tbsp Yellow Split Chickpeas (Chana Dal)
- 1 tsp Mustard Seeds
- 4 Kashmiri Red Chillies
- 2 Dry Red Chillies
- 1 & 1/2 tsp Cumin Seeds
- 1 & 1/2 tbsp Coriander Seeds
- 1/2 tsp Fenugreek Seeds
- 1 & 1/2 tsp Black Sesame Seeds
- 1 tsp Asafoetida
- 2 tsp Oil
- 3 tbsp Yellow Split Chickpeas (Chana Dal)
- 1 & 1/2 tbsp Split White Lentils
- 1/2 cup Peanuts
- 2 Dry Red Chillies
- 10-12 Curry Leaves
- 3 tbsp Tamarind Pulp
- 1/2 cup Water
- 1 tbsp Jaggery
- Salt(as per taste)
- 1/2 cup Rice (boiled)
#AnybodyCanCookWithRajshriFood #PuliyogareRice #TamarindRice
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Pulihoraa (puli means tangy or sour in South Indian languages), Puliyodarai, Puliyogare , Pulinchooru or simply Kokum Rice or Tamarind Rice is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu . Puli in puliyodarai can be translated as sour taste, referring to the characterizing use of kokum or tamarind as one of the main ingredients.
The Tamarind Rice is prepared with tamarind and jaggery cooked in oil and mixed with rice along with spices and curry leaves. It remains fresh till two days. So, many South Indian travellers carry the prepared tamarind rice at the time of long journeys
Puliyodarai / Pulihoraa is usually cooked on special occasions and festive days. It is presented to God as part of prayers known as prasadam in most of the south Indian temples as well as south Indian homes; In temples devotees queue to get it after darshana. |
For feedback and suggestions please write to us at: mail@rajshri.com
4 DELICIEUSES RECETTES DE RIZ POUR ACCOMPAGNER VOS PLATS -- facile et rapide
Variez l'accompagnement de vos plats avec ces 4 delicieuses recettes de riz, aux horizons differents. Facile et rapide, vous ne ferez plus la gueule devant votre assiette.
Bon appetit, et n'oubliez pas de vous abonner, et d'activer la cloche???? pour ne rater aucune recette !
????Découvrez mon 1er LIVRE DE CUISINE Recettes autour du monde ????
????️Disponible en ligne et en librairie (fnac, cultura, independants et amazon)????️
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Plus de recettes FOOD IS LOVE :
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Ingredients
Riz 1 à la Mexicaine
1 verre de riz basmati
1.5 ou 2 verres d'eau
2 CAC de tomate concentrée
1/2 CAC de bouillon
1/4 CAC de cumin
1/4 CAC de piment
1 feuille de laurier
sel, poivre
Riz 2 à la Libanaise
1 verre de riz basmati
1/2 verre de vermicelle
2 verres d'eau
15gr de beurre
1 CAC d'huile d'olive
1 gousse d'ail
1/2 CAC de thym
Sel
Riz 3 à la Coréenne
200 à 250gr de riz jasmin cuit
2 jaunes d'oeufs
1/2 oignon
1 CAS d'huile vegetale
1 CAC de sauce soja
1cm de gingembre
sel, poivre
Riz 4 à l'italienne
1 verre de riz arborio
1/2 oignon
1 gousse d'ail
100gr de champignons
le jus d'1/2 citron
80 cl de bouillon de volaille ou boeuf
Parmesan
sel, poivre
huile d'olive