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.
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.
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 🙂
Time : 30 minutes Serves : 4
Coconut – 1
Jaggery – 100gms
Rice powder -250 gms
Salt – pinch full
Water – 1 cup
Cardamom (elaichi)- 4 to 5
Scoop out the coconut flesh and grate it.
Fry the grated coconut and crushed jaggery in a pan for around 10 minutes till the jaggery liquefies turns sticky.
Keep the fried stuffing aside.
Boil 1 cup water
Add rice powder and a pinch of salt to the boiling water and stir constantly till a dough forms
Scoop the dough into 20-25 parts
Pat each part separately and stuff it with the fried mixture and close it using your fingers
The dumplings can in any shape. Preferably momo shaped or round shaped like I have made here.