Vegetable Claypot Rice

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Oriental

Key Ingredients:

An excellent one pot dish – make this when you are feeling too lazy to cook a 3 course meal

Sesame Pudding

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Oriental

Key Ingredients:

Sesame seeds
Toasted peanuts
Brown sugar
Coconut milk

Toasted sesame and toasted peanuts lend their full bodied flavour to this pudding

Sesame Noodles with Peanut Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Oriental

Key Ingredients:

Noodles
Peanuts
Sesame seeds
Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

Noodles, boiled 200 tms
Sesame seeds (til), roasted 1 tbsp
Sesame (til) oil 3 tbsps
Peanuts, roasted and ground 1 cup + 1 tbsp
Ginger, finely sliced lengthways 1 inch
Garlic cloves, finely chopped 3
Spring onions, finely chopped 4 tbsps
Red chilli flakes ½ tsp
Soy sauce ¼ cup
Sugar 2 tbsps
Salt to taste

Methods

Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
Add salt and cook the noodles in the sauce.
Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.

Spicy Mung Beans

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Oriental

Key Ingredients:

Whole green grams
Sprouted black eyed beans

This tangy dish makes an excellent starter

Oriental Chicken Breast with Edamame

By Chef Vicky Ratnani

By Health Mange More

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Oriental

Key Ingredients:

Boneless chicken breasts
Edamame beans

Chicken breasts cooked with edamame in oriental style

Ingredients

Boneless skinless chicken breasts 2
Edamame beans ½ cup
Olive oil 1 tsp
Extra virgin olive oil 1 tsp
Spring onion bulb 1
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Medium carrot, cut into strips 1
Medium yellow capsicum, cut into strips ¼
Medium red capsicum, cut into strips ¼
Light soy sauce 1 tsp
Black peppercorns, crushed to taste
Micro greens to garnish
Marinade
Extra virgin olive oil 1 tbsp
Ginger, chopped 1 tbsp
Garlic, chopped 1 tbsp
Green chilli 1
Spring onion bulb 1
Fresh coriander sprigs a few
Light soy sauce 1 tbsp

Methods

For the marinade, blend together extra virgin olive oil, ginger, garlic, green chilli, spring onion bulb, coriander sprigs and soy sauce in a blender to a smooth paste.
Keep the chicken breasts on a plate, make incisions on them on either side, pour the marinade over them and rub in well. Set aside to marinate for 15 minutes.
Heat olive oil in a non-stick grill pan. Place the marinated chicken breasts on it and grill, turning sides, till the chicken is fully cooked and grill marks appear on both sides.
Heat extra virgin olive oil in a non-stick pan. Quarter spring onion bulb vertically.
Add ginger, garlic, spring onion quarters, carrot, red and yellow capsicums, edamame, soy sauce and crushed peppercorns to the pan, toss and saute for 2 minutes.
Transfer the vegetables on a serving plate.
Rest the chicken breast on a work top for 2 minutes and then slice them. Place the sliced chicken on top of the vegetables.
Garnish with micro greens and serve hot.