Fried rice is a common “Chinese” dish in the Indian subcontinent. I think the main reason veg fried rice was discovered because people needed a good way to use up the leftover vegetables. It is a simple recipe that brings a slight change to the same old rice that is a staple food for most Bengalis. You have different types of fried rice now: non-veg, veg, schezwan. There are so many things that you can do with just rice. Come enjoy the pleasures of cooking with me.
Basmati Rice: 250 gms
Shahi Jeera: pinch
Carrots: 1 (chopped)
Beans: 5 (chopped)
Ghee: 1 tea spoon
Peas: 100 gms
Oil: 25 ml
Whole Garam Masala
Cashew nuts: 10-12 pieces
Lemon: ½ of a lemon
Coriander: few leaves
Mint: Few leaves
- Heat oil along with ghee in a cooker
- Add whole garam masala,sahi jeera and chopped vegetables to the oil
- Stir them well
- Add rice and mix them well
- Stir lightly and add 2 glasses of water.
- Close the cooker lid and don’t put the pressure cap till vapor starts gushing out
- Then put on the pressure cap and wait till the 1st whistle blows. Then switch off the stove.
- While waiting for the cooker to cool, roast the cashews in a pan
- Transfer the fried rice to a bowl. Garnish with coriander and mint leaves
- Add the cashew nuts and squeeze the lemon over the rice and serve.
It is a summer fruit. I always wait for summer so that I can have the jackfruit again. I love the enchor cutlet morethough . We bengalis call it gaach patha (tree goat) because it tastes a lot like mutton. Once we went to Tirupati where my friend and I saw a jack-fruit tree with a lot of jack-fruits hanging from the branches. We tried to get one for ourselves with the help of my brother-in-law Mithu. We got away with this with our kids enjoying the show and cheering us on. I did manage to bring it back home but my husband scolded me lot for this. But, I frankly accept that I don’t feel guilty and would do it again 😀
Jackfruit (Echore) – 500g
Potato – 2
Tomato – 1
Turmeric powder – 1 tea spoon
Chili powder – 2 tea spoon
Garlic paste – 1 spoon
Ginger paste – 1 ½ spoon
Onion (medium sized) – 4
Salt – According to taste
Whole garam masala – 2 of each
Meat masala – 2 tea spoon
Water – 2 cups
Sage leaves – 1
Sugar -1/2 tea spoon
Ghee – 1 table spoon
Cumin seeds – ½ spoon
- Chop the onions
- Cut the potatoes into small cubes
- Remove the jackfruit skin and core and then chop into small cubes.
- Boil the jack fruit for about 10 minutes (till they are slightly soft) and set them aside.
- Heat Oil in a wok
- Add cumin(jeera) seeds, sage leaf and whole garam masala
- Add the potatoes and fry it till it turns golden in color and set it aside
- Add the chopped onions to the wok
- Stir the onions till they turn slightly brown.
- Add the turmeric powder, chili powder, ginger paste, garlic paste and meat masala
- Add salt and sugar
- Stir it for 5 minutes
- Add the chopped tomato.
- Stir for 2 minutes till the tomato is soft and mushy
- Add a little water so that ingredients are easy to mix
- Add the boiled jackfruit and it fry for 10 minutes
- Add the fried potatoes
- Add 1 ½ glass of hot water
- Cover the wok with a lid and cook on a medium flame till it is properly cooked (around 10 minutes).
- Lastly add ghee.
Serve with rice or paratha.
Mutton pulusu is a south indian dish. If you have read my Rice appam recipe before you will know that I served mutton pulusu with the rice appam. This super spicy recipe blends well with the sweet coconut milk and appam to give amazing feeling to your taste buds. All you have to do is eat this mutton pulusu with the appam and occasionally sip a spoon full of coconut milk. Ready to enjoy foodies 🙂
Serves : 4 Prep Time: 30 mins Cooking Time: 30 mins
- Lamb- 1 kg
- Onion- 250 gm
- Salt- taste
- Turmeric powder- 1 spn
- Chili powder -4 spn
- ½ Coconut
- Poppy seeds- 50 gms
- Cinnamon – 2
- Clove -2
- Green cardamom – 2
- Ginger paste- 1 spn
- Garlic paste-1spn
- Oil- 100 ml
- Marinate the lamb with curd for ½ hr
- Grate the coconut pulp
- Fry the grated coconut pulp and poppy seeds(slightly) separately without oil
- Heat oil in a cooker
- Add cardamom, clove and cinnamon
- Add chopped onions
- Stir till the onions are slightly brown
- Add ginger and garlic paste
- Add salt and turmeric powder and chilly powder
- Add the marinated lamb
- Add the fried coconut and poppy seeds
- Add a ½ cup water
- Stir for 10 minutes
- Add 2 cups of water
- Close the lid of the cooker and wait for 5 whistles
- The mutton pulusu is ready to serve with appam 🙂
This is one dish, I like to prepare when I do not have many options of vegetable available in my stock. Also this falls in my list of favorites. Koftas are a common delicacy in Middle eastern and South Asian countries. Though mainly prepared using meat (you could say a form of meat balls), vegetarian koftas are also quite popular in India. There are many benefits of Raw Banana. Hope you will appreciate this preparation of mine.
Serves: 4 Time: 45 minutes
1. Raw Banana : 2 Nos
2. Potato : 2 Nos.
3. Salt : According to taste
4. Turmeric : 1 spoon
5. Chilli Powder : 1 spoon (or as per taste)
6. Cumin Powder : 1 ½ spoon
7. Ginger Paste : 1 spoon
8. Sugar : 1 pinch
9. Bay leaf : 1 No.
10. Ground Spices(Garam Masala) : ½ spoon
11. Ghee : 1 spoon
12. Cashew Paste : 10-12 kajus
13. Tomato : 1 No.
14. Gram Flour (Besan) : 2 spoon
1. Take a utensil and boil one potato and 2 bananas.
2. After boiling cool them in a bowl and smash the bananas and potato.
3. Mix the smashed banana and potato with one spoon of salt and besan.
4. Shape the mix in form of balls and then slightly flatten them (Kofta).
5. Deep fry the koftas and keep them aside.
6. Take a fresh wok (kadai) and heat oil in it.
7. Add bay leaves, potato slices (slice one potato) and fry for a couple of minutes.
8. Add turmeric powder, chilli powder, jeera(cumin) powder, ginger paste and sugar.
9. Fry the contents of the wok for some time and then add sliced the tomato.
10. Add kaju(cashew) paste to the same wok.
11. Mix and fry for 5 minutes.
12. While you are frying take another utensil and boil one glass of water.
13. Add this one glass of hot water to the wok and let it boil for 10 minutes.
14. Once the gravy is ready add koftas, garam masala and ghee.
15. Cover the pan and switch off the stove.
16. Allow the preparation to cool down for 10 minutes.
17. The recipe is ready to serve. 🙂