Veg Fried Rice

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.

Veg Fried Rice



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



  1. Heat oil along with ghee in a cooker
  2. Add whole garam masala,sahi jeera and chopped vegetables to the oil
  3. Stir them well
  4. Add rice and mix them well
  5. Stir lightly and add 2 glasses of water.
  6. Close the cooker lid and don’t put the pressure cap till vapor starts gushing out
  7. Then put on the pressure cap and wait till the 1st whistle blows. Then switch off the stove.
  8. While waiting for the cooker to cool, roast the cashews in a pan
  9. Transfer the fried rice to a bowl. Garnish with coriander and mint leaves
  10. Add the cashew nuts and squeeze the lemon over the rice and serve.

Rice Appam

Cooking is a wonder. There are so many different things you can make out of the same ingredients. Appam is a south indian dish. It is very simple to make and yet so delicious and soft that it makes the consumer beg for more. It is more of a steam dish than a fried dish. You simply have to try it to know it. I have served coconut milk and mutton pulusu along with the appam which compliments each other in a beautiful way.


Time: Preparation:12 hours                            Cooking:10 minutes                      Serves:4


  1. Boiled rice-1 cup
  2. Plain rice-2 cups
  3. Yeast- ½ tbspn
  4. Cooked rice- 1 cup
  5. Coconut(grated)- 1 cup
  6. Salt- ½ tbspn
  7. Oil- ½ tbspn per appam
  8. Sugar- as per taste
  9. Water – 1 ½ cup


Prior Cooking

  1. Grind the boiled and plain rice together by adding water and set aside

Note: The amount of water depends on the amount of batter you want which depends on the number of people you want to feed

  1. Smash the cooked rice
  2. Add the smashed rice to the grinded rice mixture
  3. Add grated coconut
  4. Add yeast
  5. Add salt
  6. Mix the ingredients well and keep it untouched for 12 hours (overnight)



  1. Heat a wok
  2. Pour a large spoonful of the mixture on the pan in a circular shape ( exactly like a dosa)
  3. Spread ½ tb spn of oil on the mix in the pan
I used a non-stick pan instead of a wok
  1. Put a lid on the wok


  1. Let the mix stay till bubbles erupt(only for a minute or so)
  2. Remember only one side is cooked

Coconut milk

  1. Grate a whole coconut
  2. Add water little by little while you grind the grated coconut
  3. After the whole coconut is grinded use a sieve to separate the coconut milk from the residue
  4. Add sugar according to your taste

Note : You can use packet of coconut milk that is found in market instead. I used fresh coconut since they are healthier and tastier

Modak (Stuffed sweet dumpling)

The second half of every year ushers in beautiful, wonderful times. Recently we celebrated Ganesh Chaturthi, a festival for one of our many Indian Gods revered for successful endeavours. This year I tried to make Modak which is assumed to be one of His favourite food items. I tried to fit in my blog on my To-Do list amidst all the cleaning and shopping and little what nots. A busy and yet a joyful time I can’t help but keep this post short guys. Enjoy a little of Traditional India 🙂

Peaceful Pearl
Peaceful Pearl

Time : 30 minutes    Serves : 4

modakmodak nutirition


  1. Coconut          – 1
  2. Jaggery              – 100gms
  3. Rice powder     -250 gms
  4. Salt                   – pinch full
  5. Water                – 1 cup
  6. Cardamom (elaichi)- 4 to 5


  1. Scoop out the coconut flesh and grate it.
  2. Fry the grated coconut and crushed jaggery in a pan for around 10 minutes till the jaggery liquefies turns sticky.
  3. Keep the fried stuffing aside.
  4. Boil 1 cup water
  5. Add rice powder and a pinch of salt to the boiling water and stir constantly till a dough forms
  6. Scoop the dough into 20-25 parts
  7. Pat each part separately and stuff it with the fried mixture and close it using your fingers
  8. The dumplings can in any shape. Preferably momo shaped or round shaped like I have made here.
  9. Enjoy 🙂