Recipies MOR

Let's Make some
Yummy & Quick Dishes with MOR

Preheat your deep fryer to 375°F (190°C). If you don't have a deep fryer, you can use a large pot with at least 3 inches of oil.
Peel the potatoes and use a spiralizer or a mandoline slicer to create curly potato strips. Soak the strips in cold water for at least 30 minutes to remove excess starch.
Drain the water from the potatoes and pat them dry with paper towels. In a small bowl, mix together cornstarch, paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and pepper
Toss the potato strips in the spice mixture until well coated
Working in batches, carefully place the potato strips in the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon or a spider strainer to remove the fries from the oil and place them on a paper towel-lined plate.
Season the fries with additional salt and pepper if needed. Serve hot with your favorite dipping sauce.

In a wok or large skillet, heat 1 tablespoon of MOR's Cooking Oil over high heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the wok and set it aside.
In the same wok, heat another tablespoon of oil. Add the onions, garlic, and carrots and stir-fry for a few minutes until the vegetables are tender.
Add the frozen peas and continue stir-frying until they are cooked through.
Push the vegetables to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until they are cooked through, then mix them together with the vegetables.
Add the cooked rice and stir to combine with the vegetables and eggs.
Add the soy sauce and oyster sauce to the wok and stir-fry for another minute.
Add the cooked chicken back to the wok and stir-fry for an additional minute until everything is heated through.
Season with salt and pepper to taste
Garnish with chopped green onions and serve hot.

In a shallow bowl, mix together the flour, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
In another shallow bowl, beat the eggs.
Place the panko breadcrumbs in a third shallow bowl.
Dredge the chicken pieces in the flour mixture, shaking off any excess. Dip them into the beaten eggs, then coat them in the panko breadcrumbs.
Heat 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat.
Once the oil is hot (about 350°F), add the chicken pieces in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy.
Use a slotted spoon or a spider strainer to remove the chicken from the oil and place them on a paper towel-lined plate to drain.
Repeat with the remaining chicken pieces until they are all cooked.
Serve hot with your favorite dipping sauce.

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda.
In another small bowl, mix together the yogurt, saffron strands (if using), and food coloring (if using) until well combined.
Add the yogurt mixture to the flour mixture and whisk until the batter is smooth. Cover and let it sit at room temperature for at least 2-3 hours or overnight.
In a large pot or wok, heat the vegetable oil over medium-high heat.
In the meantime, prepare the syrup. In a small saucepan, mix together the sugar, water, cardamom powder, saffron strands (if using), and lemon juice. Bring to a boil, then reduce the heat and let it simmer for 5-7 minutes until the syrup thickens.
Transfer the syrup to a bowl and keep it warm.
Fill a pastry bag fitted with a small tip with the jalebi batter.
Squeeze the batter into the hot oil in a circular motion to make small spiral shapes.
Fry the jalebi for 2-3 minutes or until golden brown and crispy.
Use a slotted spoon or a spider strainer to remove the jalebi from the oil and immediately dip them into the warm syrup.
Let the jalebi soak in the syrup for 2-3 minutes, then transfer them to a plate to cool.
Serve the jalebi warm or at room temperature. Enjoy!