Tuesday, January 17, 2017

Mexican Tomato Fried Rice



Mexican Tomato Fried Rice

Fried rice is an easy and tasty way to use left over rice and vegetables. This is a Mexican inspired tangy and yummy tomato fried rice.  I have used both tomato puree and tomato sauce for this recipe. Try this simple recipe,you will surely love it.

Ingredients
Cooked rice- 3 cup
(cook with chicken broth)
Tomato puree- 3/4 cup
Chopped onion- 1 medium
Minced garlic- 2 cloves
Sweet pepper or bell pepper chopped- 1/2 cup
Paprika- 1/4 tsp
Grated carrot- 3/4 cup
Tomato paste- 2 tbs
Jalapenos -  2 chopped
Oregano and thyme- a pinch
Chopped parsley, rosemary - 2 tbs
Oil
Salt and pepper to taste



Heat oil in a pan and saute onions and garlic for two minutes.
Add tomato puree and paste and allow it to cook and reduce. Season with salt and pepper and stir occasionally.
 Add the paprika powder,chopped pepper, jalapenos and grated carrots and stir fry for 2 minutes.
 Add cooked rice, chopped herbs and mix well. Stir fry for one more minute.


Try this,
Hope you will all enjoy!

Saturday, December 24, 2016

Chocolate Mousse



Chocolate Mousse

Chocolate mousse is a rich and classic dessert. It is a favorite among many chocolate dessert lovers. It is rich, airy and light dessert with chocolate goodness. This recipe is my absolute favorite,it is an easy no fuss recipe from Nigella Lawson. I have tried this many times and it is a no fail recipe. This is also perfect for those who do not want raw eggs in their dessert. It sets faster  than the regular mousse. Try this, you will surely love it.

Ingredients
Mini Marshmallows- 2 1/2 cups
Semi sweet chocolate- 6 oz.
( preferably dark chocolate )
Butter- 3 tbs
Heavy cream- 1 1/2 cup
Sugar- 3 tbs
Hot water- 1/4 cup
Vanilla essence- 1 tsp
Rum extract- a few drops


Into a sauce pan add marshmallows, butter, chopped chocolate and hot water. Cook in low flame and stir. The chocolate will melt faster. The marshmallows will take about 5 minutes to melt completely. Stir till the mixture is smooth and velvety with no white streaks. Allow this to cool down completely.

In a large mixing bowl add chilled cream and whisk till thick. Add sugar little by little and whisk till soft peak stage. Pour in the chocolate mixture, vanilla essence and rum extract and gently fold in with the cream till it is uniformly mixed. Transfer into serving bowls and refrigerate for 3-4 hours before serving. Decorate with whipped cream or grated chocolate.



Try this,
Hope you will all enjoy!

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