Apricot Biryani

This is one of my all time favorite rice recipe with fruits and nuts. Adapted this recipe from a show in Food Network. I love the flavor, though I did make a couple of changes from the original.

Preparation time:20 minutes
Cooking time:25 minutes
Yields:4 servings
Ingredients:
For the Rice:
1 1/2 cups basmati rice
2 tbsp butter (unsalted)
1 tbsp chili paste
1 tsp ground cardamom
1/2 ttsp ground cloves
1/2 cup cashews, toasted
1/2 cup chopped apricots
1/4 cup raisins (optional)
1/4 cup crispy shallots
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
salt to taste

Onion Sauce: (Makes 2 cups)
4 tbsp unsalted butter
1 cup chopped onions
1 1/2 tbsp chili paste
1/2 tsp ground cloves
1/2 tsp ground cardamom
1 cup vegetable broth
3 tbsp coconut milk
1/2 cup soy milk
1 tsp salt

Method:
For the Onion Sauce:
1.Melt the unsalted butter over medium heat. Add the onions and cook until golden brown.
2.Add the chili paste, ground cloves, and ground cardamom and cook mix.
3.Pour in the vegetable broth and coconut milk. Raise the heat to high and simmer for 10mins.
4.Remove the pan from the heat add the soy milk and salt. Puree in a blender until smooth.

For the rice:
1. Rinse the rice until the water runs clear, soak in warm water for 10 minutes.
2.Add the rice in a pot filled with boiling salted water.Cook until tender, takes about 6-10 mins.
3.Meanwhile, melt the butter with the curry paste, cardamom, and cloves in a saucepan.
4.Once the rice is done toss with the butter mixture until evenly coated. Keep warm until ready to serve.
5. Just before serving add cashews, pumpkin seeds, apricots, shallots, coriander and mint leaves.


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Note: Serve this rice with pepper fry chicken or mushroom.

Quinoa Burger

Recently I have fallen in love with baking. The oven is on almost every day. Anything that requires frying, goes right into the oven. I dont have to miss the crispy and crunchy tastes either with the broil option.
Although I enjoy eating meat, I sometimes like to substitute them with vegetables or legumes. This dish was something that I wanted to try. I also like the fact that it was so simple to make and I can freeze the patties and bake them fresh in no time. This will be a dish I find myself making again and dont have to think about the amount of fat consumption.

Bean sprouts needs no explanation. An easy way of obtaining vitamins, minerals and enzymes that is found in various fruits and vegetables. Quinoa (pronounced as keen-wah), a frequent ingredient in my kitchen is a seed related to the spinach family which was originally from South America. It is a delicious whole grain that's easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture.

I made two versions, one with turkey and the other with mixed beans/lentils. I din have to use potatoes nor breadcrumbs which are usually the main ingredients to make patties. Qunioa was a very good substitute.

QUINOA BURGER with Mixed Lentils

Ingredients:
1 cup Quinoa, cooked in 2 cups of water
1 cup mixed beans, soaked overnight
3 green chilies
2 tsp red chili powder
1 tbsp cumin powder
2 tsp coriander powder
1 egg white(optional)
1/4 cup fresh mint leaves, chopped
salt and pepper to taste
To Layer:
Oroweat sandwich thins
Lettuce
Onion slices
Mustard sauce
Mayonnaise
Ketch up
Alfalfa sprouts

Method:
1. Pressure cook soaked beans for 3 whistles along with a pinch of baking soda. Cool and mash.
2.In a medium bowl, combine quinoa and rest of the ingredients.
3. Make burgers using a cutter ,about 3 inch across. Place them on a baking sheet.
4. Since the bean and quinoa are already cooked, bake at 350F for about 5 minutes and boiler for another 5-7 minutes or until the top layer turns light brown.

5. Serve by sandwiching them in between lettuce,onions and sprouts.

QUINOA BURGER with GROUND TURKEY

Ingredients:
1 cup Quinoa, cooked in 2 cups of water
1 lb ground turkey
3 green chilies
2 tsp chilli powder
1 tbsp cumin powder
2 tsp coriander powder
salt and pepper to taste
To Layer:
Oroweat sandwich thins
Lettuce
Onion slices
Mustard sauce
Mayonnaise
Ketch up

Method:
1.In a medium bowl, combine quinoa and rest of the ingredients.
2. Make burgers using a cutter ,about 3 inch across. Place them on a baking sheet.

3. Bake at 350F for about 20 minutes and boiler for another 6 minutes or until the top layer turns light brown.
4.Serve them by sandwiching them in between lettuce,onions and sprouts.

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NOTE: You can substitute vegetable too.
HINT: Qunioa hold the mixture together. There is no need to use breadcrumbs.
HINT2: If you are not able to shape them, then add 1 egg white.

Broccoli Quinoa

Broccoli,a vegetable which is available throughout the year was originally cultivated in Italy. The best way to cook this is stir-fry or steam because heavy cooking might destroy some of the anti oxidants in it. However it emits a sulfuric odor just like the cauliflower and cabbage while cooking so, for few people its not a favorite vegetable untilof course they are fully aware of the health benefits.
I don't want to go on and on with the amount of vitamins and minerals in it because I am sure every one knows that eating broccoli is good for health and its vibrant green color is a major clue that tells you how good it is for that body. But some of the interesting facts that I read about broccoli is the amount of calcium in one bunch is equal to one glass of milk. And looks like it also helps in promoting weight loss because its rich in fiber content and works wonders for digestive system. Now that's something to take note of. Just like the cauliflower, broccoli is a gas producing food so to reduce it, its is suggested to eat along with ginger or garlic.

Quinoa (pronounced as keen-wah) is not a grain; its a seed related to the spinach family which was originally from South America. It was a regular Incas diet. It is a delicious whole grain that's easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss.

The coating of the saponin on the seeds gives it a bitter taste, so it needs to be washed before cooking. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture. Quinoa can be enjoyed as porridge for breakfast or salad with vegetable and many other items.

Ingredients:
2 cup Quinoa, cooked in 4 cups of water.
1 tbsp oil
1/2 lb broccoli floret
2 tsp dry or fresh oregano
1 tbsp chili paste
1/2 cup mint leaves
2 cloves garlic
1/4 cup roasted almond
1/4 cup Parmesan cheese
Method:
1. Heat oil in a wok and add chopped broccoli and cook until soft or for about 10 minutes.
2. Add oregano and chili paste.


3. In a food processor grind mint,garlic, Parmesan cheese and roasted almonds. Add water if needed.4. Add the grind paste to the wok and cook for another 5 minutes and finally add the cooked Quinoa. Sprinkle salt and pepper before serving.

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NOTE: Taste before adding salt because most cheese have salt in it.

Sesame Rice

Sesame rice reminds me of Puliyodharai( Tamarind rice). It more or less follows the same method. This rice is a time saver while packing for long trips. I read this recipe from Swapna's Blog. I changed few steps according to my taste and the result was amazing.

Ingredients :
2 cups cooked rice (I used sona masoori)
1/2 cup sesame seeds
1 tbsp cumin seeds
3 dry red chilies
1/4 tsp turmeric powder
salt to taste

For Tempering:
2 tbsp oil
1 tsp channa dal
1 tsp urad dal
1 tsp mustard seeds
4 curry leaves
1/4 cup ground nuts and cashew nuts
1/4 tsp asofetedia
2 green chilies
coriander leaves for garnish

Method :
1. Dry roast the sesame seeds,cumin seeds and red chilies. It takes about 5-10 minutes on medium heat. Cool and grind it to powder along with salt and turmeric powder. Set aside.

2. Heat a wok with oil. Once its warm add all the tempering ingredients and saute until they turn light golden, then add the masala powder and fry it for 2-3 minutes until combine.
3. Add the cooked rice to the mixture in the wok and mix well and cooked for 2 minutes.
4.Turn off the heat, garnish with coriander leaves and serve warm.

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HINT: I pressure cooked 1 cup of raw rice with 2 cups of water for 1 whistle. After it was cooked I transferred it to another vessel and let it cool completely so that its not sticky. From the cooked rice, I used only 2 cups. That was sufficient for this masala.

Samkeh Harra (Boiled fish with spicy sauce)

Lately I have developed an immense interest towards Middle Eastern food and I wanted to try my hand in Lebanese cuisine. After few online search, I came across Bethany's Blog. Bethany has a wonderful collection of Lebanese dishes. Especially her explanation with pictures are really helpful. When I was going through her blog one recipe caught my attention, which is Samke Harra. I made few minor changes to the measurement, but that wont make a big difference. I basically prefer more spice and less oil in my dishes.
Samke Harra is a Middle Eastern fish entree. There are so many versions of Samke Harra. But I followed the Samkeh Harra Traboulsieh, where white fish is boiled and a spicy gravy is prepared with ingredients like onions,coriander,garlic,thaini etc.
As for the type of fish, any white fleshed sea fish is good. I used golden pompano which is similar to mackerel, but has a stronger flavor. They have a oily texture and taste buttery. They are available all seasons. Tahini is a common sauce in most of Middle Eastern food. They are made with sesame seeds and oil. The flavor of sesame seeds is improved by roasting. This gives them a distinctive nuttiness. Tahini sauce can be made at home or bought in store. This is an amazing dish which is not very hard to prepare although it seems like it is.

Preparation time:20 mins
Cooking time:30
Serves:4

Ingredients:
3 tbsp oil
500g cooked white fish,flaked
1 cup onion,sliced lengthwise
1 cup bell pepper,sliced lengthwise
1/3 cup coriander leaves,finely chopped
4 gloves of garlic,finely chopped
1 cup tomatoes, finely chopped
1 bay leaf,fresh or dry
2 tsp chili powder
2 tsp hot pepper sauce
1 tsp all spice powder
1 tsp pepper
4tsp tahini sauce, store bought or home made
juice of 1 lemon
1/4 cup pine nuts,roasted
salt to taste




Method:
1. Heat a wok with oil and fry onions and capsicum till they are cooked. This takes about 5-10 minutes in medium heat.

2. Grind chopped coriander and garlic together. Add it to the wok
and mix well.
3.Add tomato, bay leaf, chili powder, hot sauce, all spice powder and pepper. Cook until oil separates, it takes about 10-15 minutes on medium heat.

4. In the mean time, make the tarator sauce with 4tbsp of tahini,lemon and water. Mix well and add it to the thick sauce.

5. Add roasted pine nuts. And cook it for 5 minutes.
6. Serve them over warm, flaked white fish.

Home made Tahini Sauce:

7 tbsp sesame seeds
1 tbsp olive oil
3 tbsp water,to thin down

Method:
1.Blend sesame seeds,water,oil to a thick paste. Use 4 tbsp for making tarator sauce.
2.For the use of this recipe, always blend with water first, then add lemon juice. This makes the sauce whiter.
( I perfer home made version because the flavour is so fresh. But if you dont want to go through this hassle I would suggest a store bought )

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NOTE: I prefer using very less amount of oil, but you can add more or less to your taste.
VARIATION: The fish that I used was Golden Pompano. You can use cod fish too.
STORAGE TIME: Tahini sauce can be made in large quantiy and stored in freeze. It can be used in other Mediterranean dishes like hummus, tartar sauce etc. The spicy sauce used in this dish can be cooked in advance and reheat before serving.

Bok choy and chicken fried noodles

Boy choy is a popular Chinese vegetable. You will usually notice this vegetable in almost every Chinese restaurant. It resembles celery and is a member of the cabbage family. It has thick, white stalks and dark green leaves that has a round shape. Its easy to cook just like cabbage and can be substitute in fried rice too.

Ingredients:

150g dried rice vermicelli
oil,for cooking
350g(12oz) chicken thigh fillets,cut into cubes
2 tbsp soy sauce
2 inch piece fresh ginger,chopped
2 cloves garlic,chopped
6 baby Bok choy
4 spring onions,thinly sliced on the diagonal
2-3 tsp chili paste
2 tsp palm or brown sugar
2 tbsp Worcestershire sauce
salt if required

Method:

1.Place the vermicelli in a large bowl,soak the in cold water for 5 minutes or until soft. Cook them in boiling water for 5-7 minutes. Drain well and set aside.
2. Heat the wok with oil. Stir-fry the chicken cubes along with soy sauce.Remove from wok and set aside.
3. Reheat the wok, add 2tbsp oil and stir-fry the ginger and garlic for 1-2 minutes, or until fragrant. Add the bok coy and cook over medium heat until soft.
4.Return the chicken to the wok, add chili paste,brown sugar,salt if required and worcestershire sauce. Toss to combine.
5.Add the drained noodles,spring onions and toss well using two wooden spoons and serve.

Chicken with Granny Smith Apples

Granny Smith Apples - Mouthwatering tartness. Bright green Granny has a crisp bite and a tangy flavor. Its tartness really comes through when baked or sautéed. Enjoy Granny Smiths with chicken.

Preparation time:25 minutes
Total cooking time:20 minutes
Serves 4

Ingredients:
500g Chicken,cut into thin strips
1 tbsp oil
2 tsp pepper powder
3 cloves garlic,crushed
1 tbsp(1oz)butter
1 large onion,thinly sliced
2 Granny smith apples,cut into thin wedges
1 tbsp brown sugar
1 tbsp fresh rosemary
150ml(5fl oz)cream
Salt and pepper to taste

Method:
1.Combine the chicken,oil,garlic,pepper and salt in a mixing bowl.
2.Heat the wok and stir fry the chicken mix with 1 tbsp oil until the chicken is cooked.This will take about 15 minutes.Remove from the wok.
3.Reheat the same wok and melt butter over medium heat until foaming.Add onion and apple and toss well.Sprinkle with brown sugar and cook stirring regularly for about 5 minutes or until apple is golden or softened.
4.Add the cooked chicken,rosemary and cream.Season with salt and pepper.Stir to combine and cook for 5 minutes.Serve immediately with steamed rice.

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NOTE: Do not over cook the apples.

Eggplant with Lemon noodles

Preparation time:30 minutes
Total cooking time:12 minutes
Serves 4

Ingredients:
1 kg(2lb) small eggplants
1 tbsp salt
oil,for cooking
2 tsp cumin seeds
3 cloves garlic,crushed
2 green chili,chopped
8 spring onions,sliced
1 tbsp ground coriander
1 tsp grated lemon rind
1/2cup(80ml) lemon juice
2 tsp brown sugar
salt to taste
2 tbsp fresh coriander leaves,chopped

Method:
1.Cut Eggplants into small cubes.Put in a colander and sprinkle with the salt.Leave for 15 minutes,then rinse under cold water and pat dry with paper towels.
2.Heat the wok with some oil and stir-fry the eggplants until brown and cooked.Remove from the wok.
3.Add 1 tsp oil again in the wok.Add cumin seeds,garlic,green chili,spring onions,ground coriander and eggplants.Stir-fry and cook for a minute or two.
4.Season with the rest and serve it with buckwheat noodles.

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Hint:Cook the noodles separate.
Variation:Can use any plain noodles of your choice.

Chicken and egg savoury rice

This is also a great way to use left over fried tandoori chicken.

Preparation time:20minutes
Total cooking time:12 minutes
Serve 4

Ingredients:
2 tbsp oil
1 onion,finely chopped
1/2 red capsicum,finely chopped
1/2 green capsicum,finely chopped
10 spring onions,thinly sliced
2-3 small red chillies,seeded and finely chopped
2 garlic cloves,finely chopped
1 tbsp grated fresh ginger
125g(4oz)Barbecued or Tandoori chicken,finely chopped
5 eggs,lightly beaten
740g(4 cups)cook cooked rice
3-4 tsp seasoning sauce
salt to taste
1/4cup chopped parsley

Method:
1.Heat the wok until very hot,add oil and swirl it around to coat the side.Stir-fry the ginger,garlic,onions,capsicum,spring onions,chili over medium-high heat for 3-4 minutes or until the vegetables are cooked but not brown.Add the barbecued chicken and toss to combine.
2.Reduce the heat, then pour in the beaten eggs.Season well with salt and pepper.Gently stir the egg mixture until it is creamy and almost set.
3.Add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.
4.Sprinkle with the seasoning sauce and stir in the parsley.Serve immediately.

NUTRITION PER SERVE
Protein 15g;Fat 20g;Carbohydrate 60g;Dietary Fibre 3.5g;Cholesterol 295mg;2105kJ(500cal)

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HINT:Instead of 5 whole eggs and use 6 egg whites only.I used Sriracha hot chili sauce.
VARIATION:Can substitute coriander leaves instead of parsley.

Spaghetti Bolognaise

Preparation time:10 minutes
Total cooking time:1hr30mins
Serves 4

Bolognaise sauce is a meat-based sauce served on a bed of spaghetti with a good sprinkling of grated Parmesan cheese originating in Bologna, Italy.

Ingredients:
2 tbsp oil
1 onion,chopped
1 tbsp crushed garlic
500g minced turkey
425g tomatoes chopped
4 tbsp tomato paste(puree)
2 tsp pepper powder
1 tsp paprika powder
1 tsp dried oregano
1 tsp dried basil
375 g spaghetti
salt to taste
grated Parmesan cheese or chopped parsley for garnish

Method:
1.Heat oil in a large pan;add onion and garlic.Stir over medium heat for 5 minutes or until tender.
2.Add turkey,cook over high heat for 10 minutes or until well browned and almost all liquid has evaporated.Use a fork to break up any lumps of turkey.
3.Add tomato,tomato paste,salt,oregano and basil;bring it to boil.Reduce heat to low,simmer,uncovered ,stirring occasionally until sauce has thickened.Remove from flame once its done,this takes about 20-30 minutes.
4.Add spaghetti to another large pan of rapidly boiling water with 1 tsp of salt and cook until tender;drain.
Serve spaghetti in individual bowls with bolognaise sauce spooned over the top.Sprinkle with freshly grated Parmesan cheese or parsley.

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Hint:Cook the sauce until you get rid of the raw tomato smell.
Variation:Instead of dried oregano and dried basil,can use fresh once too.Can replace paprika powder with chili powder too.

MUSHROOM DUM BIRYANI

Ingredients:
2 cups Basmati rice
4 cups Water
3 tbsp oil
Salt to taste
4 clove
2 green cardamoms
2 black cardamoms
1 inch cinnamon
1 blade mace
1 bay leaf
2 chopped Onion
1 inch ginger
5 garlic
2 tsp chilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp crushed peppercorns
2 tomato
1/4cup fresh coriander leaves
1/4 cup fresh mint leaves
1/2 cup yogurt
1/4 cup skimmed milk
1/2 tsp garam masala
few drops kewra water
15-20 fresh button mushrooms
1 tbsp lime juice

Method:
1.Make tomato puree.Whisk skimmed milk with yogurt.
2.Heat oil add bay leaf,cloves,cardamons,cinnamon,mace,salt.
3.Add onions,cook till it turns translucent.Add ginger-garlic paste.
4.Add red chili powder,coriander powder,crushed peppercorns,cumin powder and turmeric powder.
5.Then add tomato puree.Cook till oil separates and add yogurt,garam masala,coriander and mint leaves.
6.Add mushrooms and cook for 5 minutes.
7.Add water and wait till it boils and then add rice.
8.Keep it for 1 whistle
9.Garnish with coriander leaves and lime juice.

HONEY-GLAZED TOFU ON COUSCOUS

Cracked black pepper-a coarser grind of the kitchen staple-lends a lightly spicy flavor without the bite of fresh chiles.
Ingredients:
For Honey-Glazed Tofu:
10oz extra-firm tofu
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
3 tbsp vegetable oil
1/2 cup honey

For Couscous:
2 cups vegetable broth(or substitute with water)
2 medium carrots,chopped
1 cup edamane
1/2 cup green peas
2 tsp olive oil
1 tsp salt
2 tsp Cayenne pepper
1 1/2 cups Couscous
1/4 cup chopped Pine nuts(or substitute with your favorite nuts)

Method:
1.To make Honey-Glazed Tofu:
Place tofu between two plates and set heavy pot on top.Drain for about 10 minutes,and pat dry.Cut tofu into 3/8-inch thick slices.Combine pepper,thyme,and salt in a small bowl.Coat tofu slices with pepper mixture, and set aside.
2.To make Couscous:
Bring broth,carrots,edamames,green peas,olive oil and salt to a boil in covered saucepan.Remove from heat,stir in couscous and cover.Let steam 5 minutes,then fluff with fork.
3.Meanwhile,heat oil and honey in a large skillet over medium-high heat until bubbling.Place tofu in pan and cook for 3 minutes. Turn and cook 3 minutes more,spooning thickening sauce over tofu.
4.To serve:Stir pinenuts into couscous.Spoon onto plates and top with Honey-Glazed Tofu.

MUSHROOM AND WHITE BEANS

Ingredients:
4 tbsp oil
1 large onion,chopped
3 portobello mushroom caps
1 tbsp garlic,minced
1 pound spinach,chopped
1 can white beans,rinsed
1/2 cup vegetable stock
1/2 cup breadcrumbs
1/2 cup milk
1/2 teaspoon black pepper
salt,to taste
1/4 cup Parmesan cheese

Recipe:

1.Heat 2 tbsp oil in a skillet.Cook onions till golden brown.Add salt and garlic and continue cooking for 20-30 seconds.
2.Add spinach and cook with the lid closed for 8-9 minutes.Then add beans,broth and pepper.Cook until everything is done.Turn off the heat and add some parmesan cheese.
3.Meanwhile place milk in a small bowl and breadcrumbs in another bowl.Dip each mushroom in milk and coat it with the breadcrumbs.
4.Heat 2 tbsp oil in a pan and cook the mushrooms on both the sides.Pressdown the mushroom while cooking so that it is cooked properly.Remove from heat and cut the mushrooms lengthwise.
5.Now arrange the bean mixture in a plate and place the mushrooms on top and garnish it with parmesan cheese.

Note:Can also use the water which comes in the caned beans along with the vegetable stock for better results.

BANG BANG CHICKEN

Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into pieces.

Ingredients:
Curry Sauce
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chilli powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
1 cup coconut milk

Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1 teaspoon sesame oil

2 medium carrots, cut lengthwise
1 small zucchini, cut lengthwise
1/2 cup peas
2 chicken breast fillets
16 large raw shrimp, shelled
2 tablespoons corn starch
oil

4 cups cooked white rice

Garnish:
1/4 cup flaked coconut
1/4 cup coriander leaves
2 tablespoons chopped peanuts
2 green onions, chopped

Recipe:
Curry sauce:
1.Heat the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté until golden brown then add the chicken broth.
2.Add cumin, coriander, chili powder, salt, black pepper, and turmeric and stir well. Simmer for 5 minutes then add the coconut milk.
3.Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
4.Add the carrots and zucchini, and the peas. Simmer mixture for 10 minutes or until carrots become tender.

Peanut sauce :
1.Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
2.Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken and Shrimp:
1.Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks.
2.Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
For garnish:
1. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Set the plate:
1.Build the plates by filling a soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
2. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
3.Drizzle peanut sauce over the dish concentrating most of it on the rice.
4.Sprinkle chopped coriander leaves,green onions and chopped peanuts over the center of the rice.
5.Sprinkle toasted coconut over the chicken and shrimp and serve it up.


Note:
**Instead of Zucchini can use Cucumber too
**Instead of roasting coconut in the oven you can fry it.