Fried Rice

You will need,

Basmati rice - 2 cups
Capsicum [ red, green or yellow] - 1 julienned
Pink onion - 1 julienned
Green chilly - 1
Spring pnion - finely chopped
Peas - a handful
Carrot [optional] - 1/2
Button mushroom - 5 [cubed]
soy sauce - as needed
pepper powder - as needed
oil - 6 tsp
salt to taste


Method:

Soak the basmati rice for 1/2 hour in cold water. wash well and cook in 2 cups of water with 2 tsp of oil and allow it to cool.

In a large wok, add oil. Once its hot, saute the onion,green chilly, peas, mushrooms, capsicum and carrot. add salt and pepper. saute well and let it cook in the oil alone. do not add water.now add the soy sauce and mix well.

Its time to add the cooked basmati rice. Adjust salt and pepper according to ur taste.
Add the chopped spring onion jus before putting off the heat.
Serve with gobi manchurian or onion raita.

Gobi Manchurian

You will Need,

For the Manchurian,

Cauliflower florets - 25 to 30
vegetable or canola oil - for deep frying
All purpose flour - 4 tsp
Corn flour - 2 tsp
Red chilly powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Soy sauce - 2 tsp
salt to taste
water as needed

Mix all the ingredients given above except cauliflower and oil, with water and mix well till it comes to a dosa batter consistency and without any lumps. Dip the cauliflower florets in the batter and deep fry in oil and set aside.

For the gravy,

finely chopped onion - 1
finely chopped tomatoes - 2
finely chopped green chilly - 2
Red chilly powder - 1/2 tsp
Ginger garlic paste - 1 tsp
soy sauce - 3 tsp or as needed
spring onion - to garnish
1 red capsicum - julienned [sliced to thin strips]
corn flour - 2 tsp
salt to taste
oil - 4 tsp

In a Wok heat oil, saute onion, ginger garlic paste, green chillies and the tomatoes. Add capsicum pieces, red chilly powder, salt and soy sauce and saute well for 7 to 8 minutes. Mix the corn flour with water as a thin batter and pour into the wok now. Note that the flame is too low when u add the cornflour, so that it doesn't form lumps. keep stirring.

garnish with finely chopped spring onion and serve with fried rice.

Tomato Rice

This is a different version of tomato rice. jus give it a try!!

You Will Need,

raw rice - 1.5 cups [serves 2]
tomatoes - 3
onion - 1 [medium size]
green chilly - 1
red chilly powder - 1/2 tsp
ginger - 1" paste
garlic paste - 1/4 tsp
curry leaves - 1 sprig
garam masala - 1 tsp
bay leaf - 1
paprika - 1/4 tsp

Method:

Cook the rice with 3 cups of water and 2 tsp of oil. Let it cool.

finely chop the onion and grind half of the onion with the ginger and set aside. heat 4 tsp of oil in a nonstick wok and add the bay leaf, remaining onion,chopped green chilly, curry leaves, garlic paste and saute well. now add the onion-ginger paste, garam masala, salt, paprika, chilly powder and mix well.

Grind the tomatoes into a fine paste and add it to the mixture finally. Add some water and cook for 10 minutes with occasional stirring. take off from the heat and mix with cooked rice 1 hour b4 serving. garnish with finely chopped fresh coriander leaves!

enjoy with carrot raitha and appalam!

Vadaikari

Enjoy this spicy Vadaikari with idly or dosaas!!



You Will Need,

Channa dhal - 1 cup
Toor dhal - 1/4 cup
Red chillies - 2
onion - 1
tomatoes - 2
green chilly - 2
red chilly powder - 1 tsp
dhania powder - 1/2 tsp
grated coconut - 3 tsp
ginger - finely chopped
garlic paste or crushed - 1/2 tsp
salt to taste

To season,

Laung or krambu - 3
star anise - 2
Saunf - 1/2 tsp
Jeera - 1/2 tsp
Bay leaf - 1

Method:

Soak the dhals together for 3 hours. Grind together the dhals and the red chillies coarsely. add a little salt to the mixture and steam cook for 10 mts or till done. set aside.

In a kadai, heat 4 tsp of oil and season the seasoning ingredients. Now saute the finely chopped onions for 2 minutes and then the ginger garlic paste and saute well till the raw smell disappears.
Add the chopped tomatoes and saute well for 3 more minutes along with the chilly and dhania powders and salt.
Add the steam cooked dhals and mix well. add a lil water if needed. finally grind the coconut into a fine paste and mix well with the vadaikari. garnish with coriander and curry leaves.

Serve hot with idly or dosa!!