This week, Chef Delzad helps you plan a tasty weekend with yummy recipes – ‘Fried Rice with a Twist’ and ‘Spicy Zesty Potatoes’.

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Fried Rice With A Twist

Ingredients:

Sliced onions – 2 medium; Chicken breast cut in small dices – 150 g; Chopped spring onions – 2; Chopped carrots – 1 small; Chopped French beans – 10 beans; Chopped garlic – 5 cloves; Chopped ginger – 1 inch piece; Chopped coriander – 1/8th bunch; Chilli garlic paste – 2 tbsp; Soya sauce – 1 tbsp

For the Rice:

Rice – 100 g; Whole spices – Cardamom, Bay leaf, Star anise, Pepper corns

Method: 

1. Boil rice with the whole spices and keep aside.
2. Heat oil in a pan or wok, add the sliced onions and allow to turn golden brown.
3. Add ginger, garlic, chicken, carrots, French-beans to the pan and saute till the chicken is semi cooked.
4. Add chilli-garlic paste and soya sauce and cook for a few more minutes.
5. Add the rice and toss it well. 
6. Season with salt and pepper, add the chopped coriander and spring onions and mix it in.

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Spicy Zesty Potatoes

Ingredients:

Potatoes (peeled and cut into wedges) – 500g; Chopped onions – 1 medium; Chopped spring onion greens – 2; Oil – for deep frying

For the Spice Mix:

Jeera powder – 1 tbsp; Chilli powder – 1 tbsp; Dhana jeera powder – 1tbsp; Soya sauce – 1 tbsp; Grated lime zest – 1 lime; Ginger garlic paste – 1 tbsp; Vegetable oil – 3 tbsp

Method:

1. Par boil the potato wedges till just about falling apart and allow them to cool.
2. Mix all the ingredients of the spice mix, add a little water if required to make into a smooth paste.
3. Heat 1 tbsp of vegetable oil in a pan and saute the onions.
4. Add the spice mix and cook for about 10 mins. Add a little water if it begins to dry out in order to maintain a coating consistency.
5. Deep fry the potato wedges. 
6. Toss them in the sauce and serve hot, garnished with the chopped spring onions.

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