An Ankitha Gadag original recipe – learn how to make a super delish Asian inspired stirfry !
Hey guys, welcome to Ankitha Gadag Recipes!
This recipe gives me life, seriously. It’s the perfect weeknight entree or side and it’s great for getting rid of those veggies in the back of your fridge, going bad. You can throw anything you like in there, I chose to stick with the basics – bell peppers, broccoli and jalapeno peppers.
I am going to let you all in on a little secret. The secret to a great Asian-inspired stir fry lies in 4 basic ingredients – soy sauce (duh), rice wine vinegar, fish sauce, and sesame seed oil. These 4 ingredients paired together can make any stir-fry taste uhhhhmazing. For more Thai style dishes, I always mix in some fresh Thai basil leaves. You can learn more about my obsession with them from one of my previous posts here.
Without further ado…
- 1 lb Chicken breasts (cut against the grain, into strips – this is important!!)
- 2-3 jalapeno peppers (thinly sliced)
- Veggies of your choice (broccoli, bell peppers)
- 1-2 cloves garlic
- 1/2 inch ginger scraped
- fish sauce ( few splashes )
- rice wine vinegar ( few splashes)
- sesame seed oil (few splashes)
- soy sauce (1 cup)
- lightly dusted Arrowroot Starch
- S & P
- toasted sesame seeds (optional)
- thai basil leaves (optional)
- 1 cup chicken broth
- Pat chicken breasts dry, cut against grain into strips. Add S&P and dust with arrowroot starch
- In a small bowl, whisk together the broth, fish sauce, soy sauce, vinegar, and sesame seed oil
- Warm a wok or large frying pan over medium-high heat and add the oil. Add the chicken and stir–fry for 5 minutes until lightly browned.
- Add the veggies and cook an additional 5 mins.
- Whisk the sauce once more and pour it into the pan. Bring liquid to a boil and let simmer until it reduces by half, about 3 more minutes.
- Stir in the basil and cook until it is just wilted.
- Serve immediately.
For step by step deets, check the video below:
As always, thanks for watching. See y’all next time.
A fusion of South Indian and Mediterranean Cuisine!
At Ankitha Gadag Recipes, we love putting spins on traditional flavors. What happens when you take two exotic cuisines and combine them in a plate? Flavor BOMB people, that’s what. Here we have a traditional smoked salmon dish with capers that one would consider very Mediterranean combined with South Indian yogurt rice or fondly known as “curd rice.” Check out the recipe below at one of my favorite blogger’s site!
Curd rice/ Thayir sadam is more often eaten by the south Indians as a part of meal. Rice and yogurt are the 2 main ingredients that go towards making this. It is called as thayir sadam in kerala. Yogurt rice can be made in different ways. I am sharing this with bit of fusion of…Read…
via Smoked salmon stuffed Curd rice / Thayir saadam. — keralaslive
An Ankitha Gadag original recipe for a super easy pesto
I absolutely love pesto. Not only is it simple and quick to make, it is one of the most versatile recipes ever! Why would anyone ever buy pre-packaged pesto when it is such a cinch to make?! By making your own pesto, you can avoid all the artificial preservatives that come with most store bought products. The recipe I’ll be sharing today is an Ankitha Gadag original recipe! The key here is of course the fresh basil & garlic, but as you will see, every other ingredient can be a concoction of your favorite herbs, nuts and spices.
You can use pesto with pretty much everything. I use mine with eggs, pasta, as a spread in a sandwich, or even as a sauce to a good steak (it’s the italian chimichurri ;))
For this recipe you will need:
- Parsley (1 bunch)
- Basil (1.5 bunch)
- Garlic (1 bulb)
- Nuts (1 cup of your choice, I prefer cashews or pine nuts… you can use almonds if you want to keep it healthy)
- Parmesan cheese (1 cup)
- Serrano (1)
- S&P to taste
- Olive Oil
- lime juice to taste
- Add all ingredients except olive oil into your blender
- While blending, slowly pour olive oil until it reaches a thick, creamy consistency
Spicy Hyderabadi Chicken Curry with tangy pickling spices
Okay guys, so this curry is truly a GEM and an Ankitha Gadag original recipe. I promise you, reactions will be nothing short of jaws-dropping if you decide to put in the work to give this a try!
For one, this recipe has taken a few weeks to perfect. I was first inspired to re-create this curry after tasting the most amazing Achari Chicken Curry at a local Hyderabadi restaurant. It was unlike anything I ever tried before – it was tangy, it was spicy, truly tantalizing your taste buds in every way. Of course I had to dig further and put my skills to the test.
Turns out Achari (Pickle) Murgh (Chicken) Curry actually originated in the Northern region of India (Punjab). Pickling of mangoes, limes and other vegetables would require a variety of spices all batched together for pickling. So, what do you do with the leftover spices? Make curry, of course!
This curry has now been modified to fit South Indian taste buds (a.k.a – made spicier). Don’t fear, the heat is so well balanced with the unique flavors from the kalonji (onion seeds), fenugreek, and yogurt 🙂
On to the recipe!
You will need:
- 1 cup curry leaves
- 4 lbs chicken thighs
- 10 thai chillies
- 3-4 dried red chillies
- 2 bay leaves
- 3 onions chopped
- Ginger-garlic paste (4 tbsp)
- Kalonji (onion seeds)- 1 tbsp
- Methi (fenugreek) seeds- 1 tbsp
- Jeera (cumin seeds)- 1 tbsp
- Saunf (fennel) seeds- 1/2 tbsp
- Tomatoes- 2 (finely chopped)
- Yogurt- 1/2 cup
- Lemon juice- 2tbsp
- Turmeric powder- 1tsp
- Red chilli powder- 1 tbsp
- Mustard seed oil – 1/4th cup
- Pickling spices – (you can get a pre-packaged packet of this) – 4 tbsp
- Mango Pickles – (1 tbsp)
Phew, that’s a handful, yea?
- Start by marinating the chicken, you can marinate as long as 12 hrs or as short as 2. Add lemon juice, chillies, half of curry leaves, red chilli powder, turmeric powder, half of pickling spices, salt, yogurt, and mustard seed oil to the chicken. Mix and set aside.
- In some oil (about half cup), add the onions and fry until they are translucent. Add in curry leaves, dried red chilies, bay leaves, cumin seeds, fenugreek seeds, kalonji, and ginger garlic paste.
- Add in the tomatoes and any remaining spices. Mix into the spices until soft.
- Add in the marinated chicken and cover on low-medium heat for about 30 mins
- The water from the chicken and yogurt should have formed a gravy. At this point add in the mango pickle.
- Stir and cover for an additional 30 mins
- Warm up some hot naan or some basmati rice and Serve!!
Thanks for checking out my recipe. Let me know how you liked it!