Kimchi Fried Rice

Kimchi Fried Rice 

Ingredients

1 cup ready-made kimchi, coarsely chopped

4 tablespoons canola oil

½ cup carrots, thinly shredded

½ cup frozen green peas

¼ cup kimchi juice, reserved from the packet of kimchi

1 garlic clove, minced

1 teaspoon minced fresh ginger

3 cups leftover cooked short grain rice

2 green onions, thinly sliced, reserve some for garnishing

3 teaspoons soy sauce

1-2 teaspoons sesame oil

3 large eggs

Directions

In large skillet, heat 4 tablespoons canola oil over medium-high heat. Add the white part of the spring onions and stir for a few seconds. Add the frozen peas and stir for a few seconds. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, some of the green onions, soy sauce and sesame oil, stir frying frequently. Divide the rice to 3 portions in serving dishes or bowls.

In another large skillet, heat some canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook sunny side up. Serve over each bowl of rice. Garnish rice with some green onions and sprinkle some red pepper powder on the eggs.

Egg Curry

Egg Curry

Ingredients

6 hard boiled eggs peeled and halved

1 large red onion, roughly sliced
2 tomatoes, roughly chopped

4 flakes garlic

2” piece ginger

2 tbsp tomato paste

3 tbsp mild curry powder

1 tsp red chilli powder

2 green chilies sliced at an angle

8-10 cashews

½ glass of water

5-6 tbsp oil

Salt to taste
4 tbsp cooking cream

Chopped coriander leaves for garnishing

Directions

In a deep pan heat some cooking oil and sauté the onions for a few minutes. Add the tomatoes and sauté for 3-4 minutes. Next add ginger and garlic and sauté for a few more minutes. Then add the cashews and sauté for a further 2 minutes. Turn off the heat and leave to cool for a bit. Transfer this to a blender and grind it to a fine paste. You can add some water if needed. In a pot heat some oil and add the green chilies and fry for a few minutes. Remove and transfer to a small bowl.  Add the ground mixture to the remaining oil and fry this for a few minutes or until the mixture changes to a darker colour. Add the curry powder and fry for a few minutes. Add salt to taste and half a cup of water. Simmer for a few minutes. The gravy should be thick. Now add the halved boiled eggs and cream. Stir gently. and check seasoning. Turn off the heat. Transfer to a serving bowl. Garnish with the fried green chilies and chopped fresh coriander. Service with hot white rice or naan. 

Bacon and Corn Breakfast Puffs

Bacon and Corn Breakfast Puffs

Ingredients

4 slices of bacon, chopped into bits

1 package frozen puff pastry squares (preferable Sunbullah Puff Pastry), thawed according to package instructions

1 cup whole milk

½ cup grated cheddar cheese

2 eggs, beaten

½ cup tinned corn kernels

1 tsp black pepper powder

salt to taste

cooking spray

Directions

Preheat oven to 400F and position racks in the top and bottom thirds of the oven.

In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

In a large bowl, combine milk, beaten eggs, salt, pepper in a medium-size bowl. Spray the muffin tray with cooking spray or lightly brush with oil. Place each square into each muffin round gently, so that the dough extends slightly over the top of the muffin tin. Divide the bacon and corn between each of the cups and fill them with the egg custard just to the top of the cup line. Fold each overlapping corner of each square over top of the filling to enclose it. You can bake the quiches immediately or freeze and bake them later.

Pop the quiches into the oven and bake about 20 minutes, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown.

Poached Egg Curry

Poached Egg Curry

Ingredients

6 large eggs

3 large tomatoes

1 medium red onion

1” piece ginger

4 flakes garlic

½ cup yoghurt whisked well

1 tbsp coriander powder

1 tsp cumin powder

1 tsp red chillie powder

½ tsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp cumin seeds

4 tbsp oil

1 cup water

Salt to taste

Directions

Blend onion, tomatoes, ginger and garlic in a blender. Keep aside. Heat oil in a heavy bottomed pan and add cumin seeds. As soon as the seeds starts spluttering, lower heat and add the coriander, cumin and red chillie powder. Add the blended tomato and onion mixture and stir. Cook on medium heat till oil separates, stirring occasionally. Add the whisked yoghurt and stir. Add a cup water and salt to taste and let it simmer for 5 minutes. Break eggs one at a time carefully so that the whole surface is covered. Cover and cook on low heat for 8-10 minutes without stirring. Sprinkle garam masala powder. Garnish with chopped coriander leaves.