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Thursday, 24 December 2020

Dak Gomtang (Korean Chicken Rice Soup)

 

          Dak Gomtang is a very light and an ultimate comfort food - Korean style. It is also a very healthy one-pot meal with the goodness of chicken, rice and few basic veggies. It is a fuss-free recipe that is incredibly simple, easy and quick to prepare. 

          This soothing soup is typically served in individual bowls with some rice and topped with shredded chicken and spring onion. Traditionally it is served with kimchi. You may relish on its own or with some chili-garlic sauce as an accompaniment. So this soul satisfying chicken soup is an ideal winter delicacy.





          This yummy Korean soup is traditionally prepared with a whole chicken. However I used few curry cut pieces along with some onion, ginger, garlic and spring onion for the stock. I also added a chicken stock cube for some extra flavour. But it is purely optional. 

          Dan Gomtang is traditionally done in an open pot. But, I used a short cut method by preparing this soup in a pressure cooker. It came out just perfect. So this is a perfect light meal for dinner. You can make use of noodles instead, for some variation.





  • 1 cup cooked rice 
  • 4-5 pieces of curry cut chicken with bones
  • 1 onion, cut into four pieces
  • 1 cup spring onion, roughly chopped
  • 4-5 garlic cloves, crushed
  • 1" ginger sliced
  • 1/2 tsp. whole peppercorns
  • 1 chicken stock cube (opt)
  • 3 cups water
  • salt & pepper to taste 
  • 1-2 tbsp. chopped spring onion (green part) to garnish 





          Pressure cook all the ingredients (except rice) for 3-4 whistles. Strain the stock and keep aside. 

          When the chicken is cool enough, then shred the meat off the bones and keep aside.  

          To serve - place some rice in the serving bowl. Then top it up with some shredded chicken pieces and chopped spring onion.

          Ladle some piping hot stock over it. Season with salt and pepper. Enjoy with spicy red chili-garlic sauce. 















Wednesday, 23 December 2020

Egg Rice Frittata / Omelette

 

          This is a very easy and a fuss-free egg based recipe. If you have any leftover rice, pulao, biryani, etc. then you can easily prepare this one-dish wonder. I topped it up with some sliced sausages. It is almost similar to Japanese Omurice, but with a twist. It also resembles a pizza, minus the cheese. Kids, especially will simply love this amazing creation. 

          You can go ahead and add any toppings of your choice, like boiled & shredded chicken, sautéed prawns, mushroom, any diced veggies, cheese, etc. It is ideal for breakfast and anytime you prefer something light. So enjoy as it is or with tomato sauce / any chutney. I served mine with homemade yoghurt garlic sauce. Check out the step by step pictorial recipe to prepare this fusion treat. 







  • 3 eggs, well beaten 
  • 1/3 cup cooked rice
  • 1/2 cup parsley, chopped
  • salt to taste 
  • pinch of pepper powder
  • 2-3 tbsp. oil 
  • 2-3 garlic cloves, chopped
  • 1 green chili, chopped
  • 1 onion, chopped
  • 2-3 chicken sausages, chopped
  • chutney or tomato sauce to serve





          To the beaten egg, add cooked rice, chopped parsley, salt and pepper powder. Mix well and keep aside. 

          Heat oil in a pan and sauté the sausages lightly. Drain and keep aside. In the same oil stir fry garlic and green chilies. Then add the onion and stir fry till light brown. 

          Add the egg mix and top it up with the sausages. Cook on a low flame till it is set on one side. 

          Gently flip it over and cook the other side till done. Serve hot with tomato sauce or any homemade chutney. 


                                 To the beaten egg, add cooked rice,


                                  chopped parsley, 


                                  salt and pepper powder. Mix well and keep aside. 



                         Heat oil in a pan and sauté the sausages lightly. Drain and keep aside.


                                  In the same oil stir fry garlic and green chilies.


                                  Then add the onion and stir fry till light brown. 


                                   Add the egg mix.


                    Top it up with the sausages. Cook on a low flame till it is set on one side. 


                                 Gently flip it over and cook the other side till done.



                                 Yummy Egg Rice Omelette is ready to serve. 






                                 Serve hot with tomato sauce or any homemade chutney. 










Tuesday, 22 December 2020

Chawanmushi (Japanese Savoury Egg Custard)

 

          Chawanmushi is a classic Japanese Savoury Egg Custard. It is steamed in a cup / ramekin and is generally served as an appetizer. It is a very delicate and an exotic dish with small bite size portions of chicken cubes, prawns, mushrooms, etc. 

          Few Japanese ingredients like Ginko nuts, Kamaboko (fish cakes), dashi, mirin and sake are used in this recipe. However, I had to skip all of them due to unavailability. Yet it turned out real yum and appetizing. So check out the step by step pictorial recipe to prepare it.









  • 2 eggs
  • 1 & 1/2 cups chicken stock
  • 1/2 tsp. soya sauce
  • 1/2 chicken breast, cut into small cubes
  • 2-3 mushrooms, sliced ( I used Shimeji mushrooms)
  • 1/2 carrot, sliced
  • 3 tbsp. spring onion, chopped
  • 3 prawns, deveined & cleaned
  • salt & pepper to taste 









          Marinate the chicken cubes and the prawns with a pinch of salt and pepper powder for 5 minutes.

          In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper and salt. Mix and strain the egg mix.

          Take 3-4 small ramekins / bowls / cups. Place some chicken cubes in each of them. Pour the strained egg mix over it. (Fill only 3/4 of the cup).

          Place some sliced mushrooms, spring onion and carrots. Cover with a lid or aluminum foil and steam for 5 minutes.

          Remove the foil and place the prawns in each ramekins. Cover with the foil again and steam further for 5 more minutes. Turn the heat off and let it remain covered for 5 minutes.

          Remove the foil and serve them with a sprinkle of some pepper if you wish.



                      In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper 
                      and salt. Mix and strain the egg mix.



                                 Place some chicken cubes in each of them. 



                                 Pour the strained egg mix over it. (Fill only 3/4 of the cup).



                                  Place some sliced mushrooms, spring onion and carrots. 



                                  Cover with a lid or aluminum foil and steam for 5 minutes.



                      Remove the foil & place the prawns in each ramekins. Cover with foil 
                      again & steam for 5 more minutes. Turn the heat off and let it remain 
                      covered for 5 minutes.


                                  Now it is ready to enjoy.



                    Serve them with a sprinkle of some pepper if you wish.
















Brown Rice Cutlet

 

          Make these yummy shallow fried cutlets with some leftover brown rice. This is a very good way to use them up. They come out just amazing and appetizing. You can substitute brown rice with leftover white rice too. I added some semolina, roasted chickpea flour, spring onion and other basic ingredients and seasonings. 

          Do try it at home and it will be gone in no time. It is quite wholesome and nutritious. You can relish them as tea-time snacks or as appetizers with green chutney / tomato sauce. So check out the step by step pictorial recipe to prepare it.






  • 1 cup cooked brown rice, mashed
  • 1 tbsp. semolina 
  • 2 tbsp. roasted chickpea flour
  • 1/2 cup spring onion (green part), chopped
  • 1/4 cup coriander leaves, chopped
  • 1 tsp. ginger-garlic, finely chopped
  • 1 small onion, chopped
  • 1-2 green chilies, chopped
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. chaat masala 
  • oil to shallow fry 






          In a bowl, combine all the ingredients (except oil) and knead into a dough. Add some water if required. Cover and keep aside for 5-10 minutes. 

          Wet your hands and take a little portion of the dough and form into a round shape. Make similar cutlets with the remaining dough. Refrigerate for 15 minutes. 

          Heat oil in a pan and fry the cutlets in batches on both sides till golden brown. Drain on a kitchen towel and relish as a tea-time snack or as an appetizer with your favourite chutney / dip. 



                       Mix all the ingredients (except oil) and knead into a dough. Add some water
                       if required. Cover and keep aside for 5-10 minutes. 



                     Wet your hands & take a little portion of the dough. Form into a round 
                     shape. Make similar cutlets with remaining dough. Refrigerate for 15 min. 






                         Heat oil & fry the cutlets in batches on both sides till golden brown.



                                  Drain on a kitchen towel.






Relish as a tea-time snack or as an appetizer with your favourite chutney / dip. 









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