Spinach Rice/Palak Pulao

36 comments

I like Spinach

a lot. I usually make kootu or some curry with spinach.I thought I could try this spinach rice

for a change. I liked it a lot and it is easy to prepare too. Easy tasty lunch box menu 

Ingredients:

Basmathi rice-1 cup

Spinach-2 cups(chopped)

Onions-1 cup(finely chopped)

Bay leaves-2

Cumin seeds-1 tsp

Ginger garlic paste-1 tbsp

Green chillies-2(slit lengthwise)

Coriander-1/2 cup(Grind it to paste)

Turmeric powder-1/4 tsp

Red chilli powder-1 tsp(according to spice level)

Coriander powder-2 tsp

Garam masala-1/2 tsp

Paneer-1/2 cup(fried)(optional)

Peas-1/4 cup(optional)

Oil-1 tbsp

Ghee-1 tbsp

Method of Preparation:

1. Soak the basmathi rice for 20 minutes and drain it.

2. Heat ghee in a pan and fry it for 3-4 minutes and keep it aside.

3. Heat oil in a pan then add the bay leaves and cumin seeds.

4. Then add the green chillies followed by the onions and salt.

5. Fry till they become translucent and add the ginger garlic paste.

6. Toss it for 2 minutes and add the chopped spinach.

7. Then add the turmeric, red chilli powder and coriander powder.

8. Then add the paneer and peas.

9. Fry them till the spinach becomes soft and finally add the garam masala and fry for 2

minutes.

10. Add this mixture to the rice and add 1 1/2 cup of water and keep it in a rice cooker.

11. Serve hot with raitha or chips.

Rice stuffed capsicum

16 comments

Ingredients:

Bell peppers-4

Cinnamon stick-1/2″

Cloves-2

Bay leaves-1

Cumin seeds-1 tsp

Onion-1(medium size finely chopped)

Tomatoes-3( finely chopped)

Mint leaves-1/3 cup

Coconut milk-1/2 cup

Coriander leaves- 3 tbsp

Basmathi rice-1 cup

Water-1 1/4 cup

Oil-2 tbsp

Salt-to taste

Ingredients to grind:

Green chillies-4(according to the spice level)

Ginger-1″

Garlic-3 cloves

Method of preparation:

1. Soak the rice in water for 20 minutes.

2. Drain the rice and fry it for 3 minutes with little ghee.

3. Make a paste of green chillies, ginger and garlic.

4. Heat oil in a pan add cinnamon, cloves and bay leaves.

5. Then add the cumin seeds followed by the ground paste.

6. Add the onions and fry till they become translucent.

7. Then add the chopped tomatoes and fry till they become soft(for just 10 minutes).

8. Add the mint leaves and fry for 10 minutes.

9. Then add 2 tbsp of coriander leaves, coconut milk, rice and required salt.

10. Add 1 1/4 cup of water and keep it in a rice cooker.

11. Cook it till it is 95% done.

12. In the meantime cut the top of the bell pepper and remove the seeds inside.

13. Put the bell peppers in water and boil it till they become soft.

14. Then take the bell peppers and stuff it with the cooked rice.

15. Put 1/4 tsp of ghee on top of it and repeat the same for all the bell peppers.

16. Preheat oven to 400F and bake the bell peppers for 7 to 8 minutes.

17. Remove it from the oven and serve hot with raita.

Soya Chunks Vegetable Pulao

8 comments

Ingredients:

Basamati rice : 11/2 cups

Ghee : 2 tbsp

Cooking Oil : 4 tsbp

Dried Soya Chunks : 1/2 cup (washed and boiled)

Vegetables : 1/2cup(Carrots, green peas, beans)

Onion: 1 (Finely chopped)

Bay leaves : 1

Ginger : 1/2 tbsp

Coconut Milk : 11/2 cup(I’ve used canned milk)

water : 1 cup

Green chillies : 2-3(slit lengthwise)(You can add according to your spice level)

Coriander leaves : 5 tbsp

Mint leaves : 1/4

Fried cashews : 7-8(For garnishing)

Turmeric Powder : 1/4 tsp

Masala To Grind:

Cloves : 2

Cardamoms : 1

Dry Red chilies : 4-5 (According to your taste)

Coriander seeds : 1tsp

Cumin seeds : 1/2 tsp

Fennel seeds : 1/4 tsp

Cinnamon stick : 1″ stick

Method Preparation :

1. Roast all the ingredients listed in masala to grind and let it cool for few minutes.

2. And grind them into fine powder.

3. Wash and soak the basamati rice for 20 minutes.

4. After that drain the rice.

5. Heat ghee in a pan add the drained rice and lightly fry them or till it becomes little crisp

probably around 3-4 minute( make sure not to change the color of the rice).

6. Remove from heat and keep it aside.

7. Now heat oil in a  kadai add bay leaves after that add onions saute it for few minutes or

till it becomes translucent.

8. Then add the chopped ginger and green chilies fry them all for 2-3 minutes.

9. Now add all the vegetables and the ground masala powder ( adjust the masala powder

according to the taste ).

10. Fry them for few minutes and add mint leaves and 3 tbsp of coriander leaves .

11. Mix it all together and add some salt according to your taste.

12. Now add the cooked soya chunks, coconut milk and water bring it to boil.

13. And then add  basamati rice pour a tbsp of ghee on top of it and close the lid.

14. Pressure the rice mixture for one whistle in medium heat.

15. After that remove from heat and let it sit for few minutes.

16. Now remove the lid add the 3 tbsp of lemon juice , 2 tsbp of coriander leaves and fried

cashews .

17. Gently mix (make sure not to break the rice).

18. Serve it hot with raitha and mixed vegetable curry.

Coconut Rice

6 comments

Coconut rice is one of the easiest variety rice dish in South Indian recipes.  Especially it’s an

most famous lunch box dish.  I love all types of variety rices like lemon rice, tamarind

rice,tomato rice and coconut rice.

When we got married, my husband and I discovered that we had varied taste in  food. But

we found ourselves agreeing on one dish – “coconut rice”.  So sentimentally it’s our favorite

dish   .

It is so easy to make when you are out of vegetables in your kitchen and wondering what to

make for lunch/dinner today.  Eat with some potato fry trust me it tastes too good.

Ingredients:

Shredded Coconut – 1 cup

Cooked rice : 2 cups

Mustard seeds : 1 tsp

Cooking oil : 1 tbsp

Urad dal : 2 tsp

Channa dal : 2 tbsp

Curry leaves : 4-5

Ginger : 1tbsp (chopped)

Green chilies : 3- 4(chopped)

Papad : 2 (cooked)

Method Of Preparation:

1. Heat oil in a pan, add mustard seeds and after it sputters add urad dal and chana dal.

2. When it turns light brown add ginger, curry leaves and green chilies.

3. Fry them for a minute and then add shredded coconut.

4. Just let it sit in the heat for few minutes (2-3 minutes).

5. Then remove from heat  and add the mixture into the cooked rice. Mix it well.

6. Fry the papad in oil or microwave it and crush them into pieces.

7. Mix them into them coconut rice.

8. Serve it hot with some pickle and papad.

Pudhina Puloa/Mint Rice

1 comment

We have a vegetable garden in our backyard  this summer. We planted some mint and they

are growing nicely. I made this Mint Pulao from our garden fresh mint. There is nothing like

the smell of fresh mint and fresh cilantro from your own vegetable patch.Mint Pulao is one of

those items you can whip up quickly yet it has the taste like you spent hours toiling in the

kitchen heat making this perfect dish.

Ingredients:

Mint : 2 cups

Coriander leaves : 1cup

Garlic : 3

Ginger : 2 tbsp

Coconut : 1/2 cup

Green chilies : 8- 10(Adjust according to your spice level)

Vegetable Oil : 3 tbsp

Bay Leaves : 2

Cloves: 3

Cinnamon stick : 1/2″

Onion : 1 (medium)chopped finely

water : 3 1/2 cups

Basmati Rice : 2cups

Paneer : 1 cup (fried)(optional)

Peas : 1/4 cup (optional)

Cashews : few (for garnishing)

Peanuts : few (for garnishing)

Method Of Preparation :

1. Grind mint, coriander, ginger, garlic, green chilies and coconut together into smooth

paste and keep them aside.

2. Wash and soak basmati rice for 20 minutes.

3. Heat oil in a pressure cooker add bay leaves, cinnamon sticks, cloves and chopped onions

fry them till becomes translucent and add the ground paste and green peas.

4. Cook them till the raw smell goes off and the oil floats on top.

5. Now add the paneer and mix it all together .

6. Add 3 1/2 cups of water and the basmati rice mix it all together.

7. Close the lid of the pressure cooker and put the whistle and let it cook in medium heat for

20 – 25 minutes and remove from heat.

8. Do not open the pressure cooker until the pressure is released.

9. After that open the cooker and add the fried cashews , fried peanuts on top of it.

Tomato Rice – Thakkali Sadham

22 comments

Ingredients:

Tomatoes : 2 (make it into puree)

Onion : 1/2 ( Medium)

Green chili : 4

Curry Leaves : 5 to 6

Ginger : 2 tsp ( finely chopped)

Peanuts : 1/4 cup

For seasonings:

Oil: 2 tbsp

Mustard seeds: 2 tsp

Urad dal : 2 tsp

Channa dal : 1 tbsp

For masala Powder:

Coriander seeds: 1 tbsp

Channa dal : 1 tbsp

Fenugreek seeds : 1/3 tsp

Curry leaves : 2

Method of Preparation :

1. Fry all the masala ingredients and let it cool for a few minutes. Then grind them into a

fine powder.

2. Boil the tomatoes and peel the skin off it. And mash it by hand or using a masher into

apuree.

3. Heat oil in a pan, add the seasonings and when the seeds sputter, add ginger and

peanuts and let them fry for few minutes.

4. Now add onions, green chilies and curry leaves and when the onions turns translucent,

add the tomato puree, turmeric powder and little salt. Let it boil for 5 minutes in medium

heat.

5. When its come to a complete boil add the masala powder into it and mix it all together.

Turn off the heat and make sure the gravy is thick.

6. Now you can mix this gravy with the rice and garnish with coriander leaves.

Coriander-Peas Pulao

18 comments

Ingredients I

Basmati rice – 2 cups (I used rice cooker cups)

Bay leaf – 1

Cardamom – 1

Fennel seeds -1 tsp

Oil – 2 tbsp

Ghee – 2 tbsp

Ingredients II

Coriander leaves – 1 cup

1″ Cinnamon stick – 1

Cloves – 3

Ginger – 3/4 inch

Garlic cloves – 3

Coconut – 4 tbsp

Green chillies (2″ size) – 2

Peas – 1/4 cup

Method of Preparation:

1. Grind Ingredients II and make a paste by adding a little water

2. Soak basmati rice in water for 30 minutes and drain it

3. Heat ghee in a pan and add the drained rice

4. Mix it well so that rice should be coated with ghee. Remove from the pan

5. Now add 3 cups of water to it and cook

6. If you use a pressure cooker, leave it for a whistle

7. Heat oil and ghee in a wide skillet and add fennel seeds

8. Once they splutter, add cardamom and bay leaf and toss

9. Now add the ground paste to it and mix them well till you get rid of the raw smell and

becomes a gravy

10. Remove from heat and add 1/4 cup of peas to it and mix well. keep it aside

11. Once the rice is cooked, allow it to come back to normal temperature and then add it to

the gravy and combine well.

12. The rice will be fresh green in colour with nice aroma.

 Serve hot with Raitha

Mushroom Masala

Vegetable Biryani

21 comments

This is a yummy South Indian Biryani which is taken along with raitha. One of my favourite

rice which can be done easily. This is one of the dish I often prepare for the potluck as it

easy and made quickly. Hope you enjoy the dish. Here you go…

Ingredients:

Basmati rice – 2 cups

Chopped onions – 2 cups

Tomatoes – 1

Vegetables – 1 1/2 cup (carrot, beans, peas)

Green chilly – 2 (slit)

Coriander leaves – 2 to 3 tbsp

Ginger garlic paste – 1 tbsp

Red chilly powder – 1 1/2 tsp

Cinnamon – 1″

Cardamom – 2

Cloves – 2

Bay leaves – 2

Fennel seeds – 1 tsp

Oil – 1 tbsp

Ghee – 2 tbsp

Salt to taste

Method of Preparation:

1. Cut the vegetables at 1″ in length

2. Heat oil in a pan, add the onions and fry till they become soft and golden brown colour

3. Add the ginger garlic paste and toss till the raw smell goes off

4. Add the tomatoes and green chillies and fry till the tomatoes get mashed and then add

the red chilly powder and combine them

5. Now add the chopped vegetables and combine them. Reduce the heat and keep tossing

6. In between soak basmati rice for 3 to 4 minutes

7. Grind cinnamon, cardamom, cloves into powder

8. Heat ghee in a pan and add the ground powder to it and allow it to splutter and then add

fennel seeds and bay leaves

9. Drain the water and add rice to it. Mix them well

10. Add the vegetable gravy to rice and combine them well

11. Remove from heat and put them in an electric cooker or pressure cooker

12. If you use a pressure cooker, cook the rice for one whistle and then turn off the stove

13. If you use rice cooker, once it is cooked (the light turned to warm) transfer the contents

to a hot pack or any bowl to avoid the rice becoming brown at the bottom

 Serve hot with Raitha.

Mushroom Biryani

15 comments

Ingredients-1:

For masala:

Cumin seeds – 1 tsp

Ginger – 1/2 inch

Garlic cloves – 4

Coriander leaves – 1/2 cup

Mint leaves – 1/2 cup (or dried – 1/4 cup)

Chilly powder – 1 tsp

Green chilly – 4 (about 2″)

Ingredients-2:

Basmati rice – 2 1/2 cups

Chopped Onion – 2 cups

Tomatoes – 2

Mushroom sliced – 2 cups

Cloves – 3

Cinnamon stick – 1″

Cardamom – 2

Fennel seeds – 1 tsp

Bay leaves – 2

Ghee – 2 tbsp

Oil – 2 tbsp

Salt to taste

Method of Preparation:

1. Grind all the ingredients-1 to a fine paste.

2. Heat oil in a wide skillet.

3. Add onions and saute.

4. Add the mushrooms and cook them till it becomes soft.

5. Add the chopped tomatoes and keep tossing for 2 to 3 minutes.

6. Now add the ground masala/paste and keep tossing till the raw smell goes off.

7. Meanwhile wash the basmati rice and soak it in water for 20 minutes.

8. Heat ghee in a wide skillet and add fennel seeds, ground cardamom, cloves and

cinnamon followed by bay leaves.

9. Now add the soaked basmati rice after draining water.

10. Mix them well till rice gets coated with masala and ghee.

11. Now add the prepared gravy to the rice and combine them well.

12. Remove from heat.

13. Put them in an electric rice cooker or pressure cooker and add 3 and 3/4 cups of water

and salt and cook.

14. If you are using a pressure cooker, allow them to be cooked for a whistle and then turn

off the stove.

15. If you are using a electric rice cooker, once it is cooked (i.e light changed to warm)

remove the vessel from the cooker and transfer the contents to a hot pack.

16. This is to avoid the rice being burnt at the bottom.

Peas Pulao

8 comments

This is a another simple dish to prepare and is good for health as it has the flavor of cumin

seeds and pepper. Paneer butter masala is a good combination with peas pulao.

Ingredients:

Basmati rice – 1 1/2 cup

Onion (medium size) – 1

Green peas – 3/4 cup

Green chillies -3

Ginger garlic paste – 1 1/2 tbsp

Cumin seeds – 1 tsp

Black pepper – 1/2 tsp

Cloves – 3

Cardamom – 2

Cinnamon stick – 1″

Bay leaves – 2

Cashew nut (broken) – 1/4 cup

Oil – 2 tbsp

Ghee – 2 tbsp

Salt to taste

Method of preparation:

1. Soak the basmati rice in water for 20 mins.

2. Heat oil in a pan and add cumin seeds.

3. Coarsely ground cardamom, cinnamon and cloves together.

4. Add them once the cumins splutter.

5. Add bay leaves and toss for few seconds followed by pepper.

6. Now add the onions and split green chillies and saute and then add ginger garlic paste.

7. Combine them well and toss them till you get rid off the raw smell.

8. Now add the peas and combine with the masala.

9. Remove from heat.

10. Now heat ghee in a pan, add cashew nuts and toss till it turns light golden brown.

11. Drain the water and add rice to the pan and toss till it gets the flavor of ghee.

12. Add the peas masala to the pan and combine with rice.

13. Remove from heat and steam cook adding water in the ratio 1: 1 1/2 cup (for 1 cup rice -

1 1/2 cup water).

14. Garnish with coriander leaves.

 Serve hot with veg/non-veg curry.

***If you use Pressure cooker turn off stove after 1 whistle.

Potato masala and Spinach Dal Curry

Spinach Dal:

Ingredients:

Spinach : 1 Bunch

Onions : 1 (medium)(Chopped)

Tomato : 1 (chopped)

Garlic : 4 cloves (pressed)

Turmeric powder : 1tsp

Green chilies : 5-6 (according to your spice level)

Curry leaves : 4-5

Toor Dal : 1/2 cup (washed and soaked for 15 minutes)

For Seasonings:

Oil : 2 tbsp

Cumin seeds : 1 tsp

Mustard seeds : 1 tsp

Urad dal : 1tsp

Whole red chilies : 3-4

Asafoetida: 1/4tsp

Vadagam : 1/2tbsp (optional)

Method of Preparation:

1. Wash and boil spinach in a pan for about 10-12 minutes or till it becomes soft and

cooked.

2. After that drain the water and finely chop the boiled spinach leaves.

3. Now pressure cook the toor dal with a cup of water, turmeric powder, onion, tomato,

garlic, green chilies (slit lengthwise) and some salt.

4. Pressure cook them for 4-5 whistles or until the dal becomes fully cooked.

5. After that remove from heat and wait till the pressure subsides.

6. Then add the spinach (chopped) into the dal mixture and heat it again till it comes to a

boil. Mix it all together.

7. In a separate pan heat oil add and fry the seasonings until the mustard seeds sputter.

8. Then add it to the dal mixture. Serve it hot with rice, papad and potato curry.

Potato Curry :

Ingredients:

Potatoes: 3

Onion : 1 (cut it into lengthwise)

Tomato : 1

sambar powder : 2 tsbp

Oil: 2tbsp

Mustard seeds : 1 tsp

Cumin seeds: 1 tsp

Fennel seeds : 1tsp

Urad dal : 1 tsp

Garlic : 3 (pressed)

Curry leaves : 6-7

Turmeric powder : 1/4tsp

salt : according to your taste

Method of Preparation:

1. Pressure cook the potatoes till it becomes fully cooked or you can just boil the potatoes

till it becomes cooked.

2. After that peel the skin of potatoes and cut it into cubes.

3. Heat oil in a pan add mustard seeds, urad dal, cumin seeds, fennel seeds after it pops

add curry leaves.

4. Then add onions fry them till it becomes translucent and add garlic, fry them for few

minutes.

5. Finally add tomatoes let it sit in the heat for 2-3 minutes and add turmeric powder, salt

and sambar (or curry) powder.

6. Mix it all together add 1/4 cup of water, let it come to boil and finally add the potatoes.

7. Mix them well and cook till it becomes dry.

8. Garnish it with coriander leaves  and serve it hot with rice and spinach dal curry.

http://www.spicytasty.com/wp-content/uploads/2010/06/Spinach-dal-3.jpg

Masala Sodhi/Masala Kozhambu

30 comments

Ingredients:

Cumin seeds-1/2 tsp

Onion-1 cup(finely chopped)

Carrot-1/2

Potato-1/2

Chayote squash-1/2

Coconut milk-1/2 cup

Tamarind-Pebble size

Sambar powder-1/2 tsp(optional)

Oil-1 tbsp

Salt-to taste

Masala to Grind:

Channa dhal-1 tbsp

Coriander seeds-1 tbsp

Red chillies-4(according to spice level)

Cumin seeds-1 tsp

Method of Preparation:

1. Heat 1 tsp of oil and fry all the masala to grind.

2. Allow it to cool and make it as a powder and keep it aside.

3. Heat the remaing oil in a pan and put cumin seeds.

4. Then fry the chopped onions till they become translucent.

5. Cut the vegetables like how we put for sambar and add the salt.

6. Fry them for 2 minutes.

7. Add a very little amount of water and allow it to boil.

8. After the vegetables are cooked add the coconut milk followed by the ground powder.

9. Check for the spice level and add the sambar powder if necessary.

10. Allow it ti boil for 10 minutes.

11. Finally add the tamarind water and boil for 5 minutes.

12. Serve hot with chappathi or rice 

Stuffed Bell Peppers

9 comments

Ingredients:

Tomato – 2

Ginger garlic paste – 1 tbsp

Tamarind paste – 2 tsp

Red chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1 tsp

Cumin powder – 1/2 tsp

Cloves – 2

Bay leaf – 1

Oil- 1 tbsp

Yogurt – 2 cups

Salt to taste

Lemon juice – 1 tbsp

For stuffing

Bell peppers – 5

Onion chopped – 1 cup

Potato (medium size) – 2

Grated paneer – 1/2 cup

Ginger garlic paste – 1 tsp

Red chilly powder – 1/2 tsp

Garam masala – 1 tsp

Tamarind chutney – 1/4 cup

Coriander leaves – 1/2 cup

Lemon juice – 1 tsp

Powdered cheese – 5 tbsp (I used parmesan cheese)

Oil – 1 tbsp

Salt to taste

Method of Preparation:

Preparation of Stuffed Bell Peppers:

1. Wash and cut off the top of the bell peppers and remove all the seeds and pith

2. Put the bell peppers in boiling water until they become semi soft. Should not become too

tender

3. Remove from heat and clean the remaining seeds and pith sticking to it

4. Heat 1 tbsp of oil in a pan and saute onions till you get rid of the raw smell and become

golden brown

5. Boil potatoes, mash them. Add the onions to it and mix well

6. Add 1/4 cup of grated paneer, ginger garlic paste, garam masala, red chilly powder,

chopped coriander leaves, salt and lemon juice. Combine them well to form the filling

(the masala)

7. Stuff half the bell pepper with the masala, pour some tamarind chutney over it and fill the

remaining bell pepper with the masala. sprinkle some cheese and some grated paneer on

top of it

8. Repeat the same procedure with all the bell peppers

9. Preheat oven to 400º F and bake the bell peppers for half an hour by placing them on a

baking tray

10. To avoid the bell peppers from burning coat it with some vegetable oil

11. After half an hour check if they are cooked. The bell peppers should become soft and will

be slightly burnt on top and sides

12. If they are not cooked bake them for some more time, say 10 to 15 minutes

13. Once it is cooked to the desired level, remove from heat and keep it aside

Preparation of the Gravy:

1. Prepare tomato puree

2. Heat oil in a deep bottomed pan and add cumin powder, bay leaves, powdered cloves,

ginger garlic paste and fry till you get rid off the raw smell

3. Add the tomato puree to it followed by red chilly powder, turmeric powder, garam

masala, salt and mix them well. Leave it for 2-3 minutes

4. In between beat the yogurt nicely till it becomes smooth

5. Now add the tamarind paste, a tsp of sugar (optional) and the beaten yogurt to the gravy

and mix thoroughly

6. Cook for 15 to 20 minutes till the gravy becomes thick to your desired consistency

7. Add the lemon juice and mix thoroughly

Now arrange the bell peppers in a container and pour the gravy in the gap. You can

also pour some on top of the bell peppers. Serve hot with parathas/chappathis/rice

Mooli Paratha/Radish Paratha

Thengai Thuvayal – Coconut Chutney

20 comments

Coconut thuvayal is a very simple recipe.  Instead of using green chillies, we use red chillies

in this chutney and it will be very tasty too. I like to have with idli, upma and even I love to

have with curd rice   .

Ingredients:

Coconut – 1/2cup

Urad dhal – 1tsp

Red chillies – 2(according to spice level)

Tamarind – very little(a little bigger than pepper size)

Hing – a pinch

Oil – 1tbsp

Mustard seeds – 1/4tsp

Method of Preparation:

1. Heat 2tsp of oil in a pan. Add hing and fry the red chillies, urad dhal and coconut for 3

minutes.

2. Grind it coarsely with the tamarind by adding very little water.

3. Season it with the mustard seeds

4. Enjoy it with  idli, dosa, upma or even with rice and pappad.

Aloo Gobi Mutter Masala – Potato cauliflower Peas Curry

8 comments

Ingredients:

Potatoes (medium size) – 3

Cauliflower florets – 2 cups

Chopped onions – 1 cup

Tomato – 1

Frozen peas – 1/2 cup

Chopped green chilly – 2 tbsp

Ginger garlic paste – 1 tbsp

Red chilly powder – 1/2 tsp

Coriander powder – 1/2 tsp

Garam masala – 1/4 tsp

Amchur powder – 1/2 tsp

Kitchen king masala or Achar Gosht masala – 1/2 tsp

Kasoori methi (fenu greek leaves) – 1 tsp

Oil – 2 tbsp

Cumin seeds – 1 tsp

Chopped coriander leaves – 3/4 cup

Salt to taste

Method of Preparation:

1. Steam cook  potatoes till they are half cooked.

2. Boil water and drop the cauliflower florets and leave it for 2 minutes. Drain it and keep it

aside.

3. Heat oil in a deep wide skillet.

4. Add cumin seeds. Once they splutter, add ginger garlic paste and toss for a minute.

5. Add the chopped onions, tomatoes and green chillies and toss them till they are

completely cooked and mashed.

6. Now add all the powders and masala except kasoori methi. Combine well and add some

salt.

7. Now crush the kasoori methi and add it to the mixture. Combine well  and leave it for 3

minutes at medium flame.

8. In between peel the potatoes skin and cut it into big pieces.

9. After 3 minutes or after the raw smell of masala is gone, add the potatoes cauliflower and

peas.

10. Combine them well. Cover and cook till the veggies are fully cooked and coated with the

masala. Toss in between.

11. Once the veggies are cooked fully, remove the lid and let it cook till it becomes dry.

12. Aloo-Gobi-Peas masala is ready.

Serve hot with chapathi/rice dishes.

Potato Stew

17 comments

Potato stew is a typical Keralite dish and it is very easy to make.  It will be very tasty and it

goes well with Aapam and Idiyappam. In a typical stew, they wont add tomatoes I tried

making the stew by adding tomatoes. It came out well

Ingredients:

Coconut milk-1 1/2 cup

Potato-1(boiled)

Green chillies-5(according to spice level)

Garlic-6 cloves

Onion-1(finely chopped)

Tomato(small size)-1(finely chopped)(optional)

Cinnamon-1/2″

Cloves-2

Curry leaves

Oil-2 tsp

Salt-to taste

Method of Preparation:

1. Heat oil in a pan and add cinnamon, cloves,curry leaves, garlic followed by the chopped

onions and salt.

2. Fry them till they become translucent and add the chopped tomatoes.

3. Fry till they become soft and add half of the coconut milk with little water.

4. Cut half the potato into cubes and smash the remaining potato.

5. Add this to the mixture and allow it to boil for 5 minutes.

6. Then add the remaining coconut milk and boil for another minutes.

7. Garnish with the coriander leaves.

8. Serve hot with Aapam or idiyappam.

Baingan Bhartha – Roasted Eggplant Curry

Ingredients:

Egg plant : 1(big)

Cumin seeds : 2 tsp

Onion : 1/2 cup(finely chopped)

Tomato : 1 cup ( finely chopped)

Garlic : 5-6 ( pressed)

Ginger : 1 tbsp

Green chilies : 4

Red chili powder : 2 tsp

Coriander Powder : 1 tsp

Garam Masala Powder : 1/2 tbsp

Coriander Leaves : 2 tbsp (for garnishing)

Method Of Preparation:

1. Apply oil on eggplant evenly. Preheat the oven for 400 degree F and bake the eggplant

for 40-45 minutes by turning the sides of eggplant every 10 minutes.

2. After that remove from oven and peel the skin and cut into pieces.

3. Heat oil in a pan add cumin seeds after it sputters add pressed garlic and ginger.

4. Then after a few minutes add onions saute it for few minutes or till it becomes light

brown.

5. Fry the tomatoes and green chilies in a separate pan and grind them into a smooth paste.

6. Now add the paste into the onion mixture bring to boil and add turmeric powder, red chili

powder, coriander powder, garam masala and salt.

7. Mix it all together and let it sit in the heat for 2- 3 minutes. After that add the egg plant.

8. Just smash it well with the spatula and mix evenly with the mixture.

9. Let it simmer in the heat for 10 -15 minutes.

10. After that remove from heat garnish with coriander leaves.

Note: You can cook even without onion. Because baingan bhartha is traditionally cooked

with tomato puree. But I like the flavor of onion so I’ve added in it. If you are using the gas

stove you can roast the eggplant on open flame till the skin starts to peel off and eggplants

start to shrink.

Appala poo Kozhambu / Papad Curry

sIngredients:

Appalam Poo : 10  or Plain Appalam (Pappad): 7

Onion : 1 chopped finely

Tomato : 1 chopped

Seasoning vadam/ Vengaya vadagam : 1 tsp (optional)

Ginger garlic paste : 2 tsp

Sambar powder : 2 tsp

Salt : to taste

Oil : 1 cup

Coriander  leaves : 2 strings

Masala to Grind:

Coconut-3 tbsp

Split roasted gram (Dalia)-2 tbsp

Fennel seeds-2 tsp

Method of Preparation:

1. Fry the papads and break it into 3 or 4 pieces and keep it aside.

2. Heat oil in a kadai and add the seasoning vadam.

3. Add the onions and fry them till they become translucent.

4. Add the ginger garlic paste and toss it for 2 minutes.

5. Now add the tomatoes followed by the salt and sambar powder and sautee for few

minutes.

6. Pour some water and add the fried papads when it is about to boil.

7. In the meantime grind the masala to paste and add this paste to the mixture.

8. When it starts boiling remove the mixture from heat and garnish with the coriander

leaves.

Note:

Add salt a little lesser than usual because the Papad contains some salt in it so after it is

soaked it increases the salt.

Mint (Pudhina) Chutney

7 comments

“Pudhina Thoghayal great with a lot of dishes like Dosa, Idlies, or even with rice and

sambhar, rice and vathakuzhambu, etc.

Ingredients:

Mint Leaves : 1 bunch (separate the leaves from stem)

Coriander Leaves : 1/2 bunch

Vegetable Oil : 1 tbsp

Red Chilies : 6-7 (According to your spice level)

Grated Coconut : 3 tbsp

Urad dal : 1tbsp

Asafoetida : 1/4 tsp

Ginger : 1tbsp

Tamarind Juice: 1/2 cup

Method Of Preparation:

1. Heat oil in a pan add Urad dal and asafoetida, fry them till urad dal turns light brown.

2. Now add Ginger and Red chilies fry them for few mins.

3. And add Mint leaves sauté it for 2-3 mins. When it starts to shrink add the coriander

leaves and shredded coconut.

4. Let it simmer in the heat for few mins.

5. Remove from heat and let it cool.

6. Grind the mixture by adding tamarind extract till it becomes a smooth paste.

7. Add salt to taste.

8. Now Mint chutney is ready to serve.

Podalangai kootu(Snake Gourd with Lentils)

6 comments

. Kootu is  a combo of vegetables and lentils. It’s very easy to make and goes well with rice,

vathakuzhambhu, rasam and sambhar. You can make kootu with any kind of vegetables

with the same recipe only substituting the main vegetable.  

Ingredients:

Snake Gourd: 2 cups(clean up the seeds inside and chopped into slices)

Channa dal : 1/4 cup

oil: 2tbsp

Onion: 1/2 (medium)

Tomato : 1

Ginger : 1/2 tsp

Green chilies : 5

Turmeric powder: 1/4 tsp

Salt: required to taste

Coconut : 1/2(shredded)

For Seasonings:

Mustard seeds : 1 tsp

Urad dal : 1 tsp

Curry leaves : 4-5

Fennel powder : 1 tsp

Asafoetida : 1/2 tsp

Method of Preparation:

1. Soak  channa dal for 45 minutes and keep them aside.

2. Take a pressure cooker add chopped snake gourd, soaked channa dal, chopped onion, 

tomato, green chilies, turmeric powder,salt and chopped ginger.

3. Add enough water(around 1- 11/2 cups of water) to cover the whole vegetables and

pressure cook them for 4-5 whistles.

4. Make sure the channa dal is cooked well, if not let it stand on heat for another two

whistles.

5. After that open the pressure cooker let it sit on simmer heat and mash  the mixture using

wide laddle.

6. Now heat a small pan with 2 tbsp of oil and add all the seasonings after it sputters

remove from heat and add into the pressure cooker mixture.

7. Remove the kootu from heat and add the shredded coconut mix it all together and serve

it hot.

Avial – Steamed Vegetable Curry

3 comments

Avial is one of the famous South Indian curry. It is easy to cook and healthy. It is healthy

because we steam vegetables and add it to the gravy. Avial is one of the festive food which

is made during all the important festivals and occasions. Adai (Rice & Grain Pancake) and

Avial is a famous combination. Avial can also be taken along with white rice or as a side.

Here you go…

Ingredients:

Potato – 1

Carrot – 1

Cut Beans – 1 cup

Peas – 1/2 cup

Cut Suran (Yam) – 1 cup

Cut Chayote – 1 cup

Coconut – 3/4 cup

Cumin seeds – 2 tsp

Green chillies – 4

Mustard – 1 tsp

Curry leaves – 1 string

Sour Yogurt – 1 cup

Method of Preparation:

1. Cut vegetables into lengthy pieces, about 1″ in length

2. Steam cook them in microwave or pressure cooker

3. Vegetables has to be soft and cooked

4. In between grind coconut, cumin seeds and green chillies and make a paste

5. Heat oil in a deep bottom skillet and add mustard seeds.

6. Once they pop up, add curry leaves followed by steamed vegetables

7. Mix them nicely for 2 minutes and add the coconut paste

8. Combine them well so that the vegetables has to be coated with coconut paste

9. Remove from heat after 3 minutes. Avial is ready

10. Before serving, add some sour yogurt to get the desired consistency

http://www.spicytasty.com/wp-content/uploads/2008/12/3077504645_b8ec312277_o3.jpg

 Serve hot with Adai/Rice.

Idli Podi – Spicy Chilly Powder

18 commentsIdli podi or Idli Milagai podi is made of dry red pepper and a perfect blend of

spices which is served with idli or dosa. You can make this and store it in your pantry which

comes for a long duration. When you are in a hurry or if your chutney or sambar is over, this

always helps. I always like to have idli podi though I have other side dishes. Idli podi with

Sesame oil gives a nice aroma. When you spread this in idlis and leave it for two to three

hours, it absorbs the oil and flavor of the powder and just melts in your mouth. My mouth

waters when I say that. I am sharing my version of idli podi here…

Ingredients:

Split chickpeas/Channa dal – 1 cup

White lentils/Urad dal – 1 cup

Dried red chillies – 10 (1″ size)

Coriander seeds – 2 tsp

Cumin seeds – 2 tsp

Mustard seeds – 1 tsp

Sesame seeds –  2 tsp

Fenugreek seeds – 1/2 tsp

Pepper corns – 1 tsp

Curry leaves – 1 string

whole tamarind – 1 tsp

Asafoetida – a pinch

Oil – 1 1/2 tsp (vegetable/sesame/olive/canola)

Salt to taste

Method of Preparation:

1. Heat 1 tsp oil in a pan and add mustard seeds.

2. Once they splutter, add asafoetida, cumin, coriander seeds, pepper corns, red chillies,

fenugreek seeds, sesame seeds and curry leaves. Keep tossing for 2 minutes.

3. Adjust red chillies to your taste.

4. Once the aroma of spices comes out, transfer to a plate and cool them.

5. Now add 1/2 tsp of oil to the same pan and add urad dal and channa dal and fry till they

become golden brown. Remove from heat and transfer it to a plate to cool.

6. Do not add more oil. It is just for the flavor.

7. Now grind the spices and the lentils with tamarind and salt to a coarse powder.

8. Idli podi is ready.

 Mix the idli podi with some sesame oil or any oil and enjoy with hot idli or dosa…

Potato Fry

12 comments

This is one of the easiest potato fry recipe. Also it goes as a great side for plenty of dishes

like sambhar rice, Porichakuzhambhu rice.

Ingredients :

Potatoes : 2 (medium)

OIl: 1/4 cup

Chili powder : 4 tbsp ( According to your spice level)

Mustard seeds : 2 tsp

Urad dal : 2 tsp

Curry leaves : 5 to 6

Salt : required to taste

Turmeric powder : 1/4 tsp

Method of Preparation :

1. Cut the potatoes in  half and pressure cook them for 2 whistles or if you don’t have a

pressure cooker you can just boil them. Make sure its not mashed.

2. After that peel the skin and cut into cube sized pieces.

3. In a bowl add chilipowder, turmeric powder, 2tsp oil  and salt .

4. Add the potatoes in  the bowl, mix them gently (dont break the potatoes). 

5. Now heat oil (2tbsp) in a flat pan add mustard seeds, urad dal and curry leaves  after it

sputters add the  potatoes into the pan and fry the potatoes in medium heat and  by

turning it over, adding little oil every 2 minutes  until the potatoes get crispy.

6. Serve it hot with rice.

Aapam – Rice Pancakes Recipe

12 comments

Aapam is another one of those unique south Indian breakfast dishes. It will come under the

same family of “Dosas” except aapam will have a thick spongy center and thin and crispy

edges. It’s usually made in a special “Aapam pan/Kadai”. Ingredients:

Parboiled Rice : 1cup

Raw rice : 1 cup

Urad dal : 1/4 cup

Fenugreek seeds : 2 tsp

Coconut Milk : 1 cup

Salt : 1/4 tsp

Baking soda : 1/4 tsp

For coconut milk:

Fresh coconut chunks : 1 cup

Water : 2 cups

Sugar : 3 tbsp

Cardamom : 3

Method of Preparation:

Preparing Batter :

1. Soak the raw rice, parboiled rice and fenugreek seeds for 5-7 hours.

2. Then soak the urad dal for two hours separately.

3. After that grind the dal into a smooth paste and keep them aside.

4. Now grind both the rice together into a smooth paste ( make sure it’s not coarse).

5. Then mix the rice and dal together and add a little salt and allow it to ferment (Just leave

it overnight or 8 to 10 hrs should be good to ferment).

6. When its ready add a little baking soda into the batter, salt  and a half cup of coconut

milk mix it well (The consistency of the batter should be thin not too thick )

7. If you have an Aapam pan,  pour a ladle of batter and just swirl it in clockwise direction

(if you are right handed) so it spreads evenly around the pan.

8. Then just close it with a lid and let it stand in simmer heat for 2 mins.

9. After that remove the lid and scrape the sides of the kadai on all sides with a flat spatula.

The Aappam comes out like a lacey cup with a slightly thick center  with small holes

around. (as seen in the pic)

10. Now its ready to serve with coconut milk or kootu or even vegetable korma.

Preparing coconut milk:

1. Cut the fresh coconut chunks into small pieces.

2. And grind them nicely by adding little water in to it.

3. When its done filter the pulp by thin muslin cloth or you can use regular filter.

4. Take the remaining coconut pulp and grind them again  by adding  1/2 cup of  water.

5. Repeat the step 3 again.

6. And try to do this process  3 to 4 times so that all the milk comes out of coconut.

7. Now add 2 tsp of pressed cardamom and 3 tbsp sugar ( according to your sweet level )

into the coconut milk.

Serve hot aapam with coconut milk or Bottle gaurd kootu or any side-dish that you prefer 

Note:

If you don’t have an aapam pan you can use the regular kadai or dosa pan but it comes out

the best in a round bottomed pan

Potato Podimas – Potato curry

Potato Podimas is a very simple recipe. You can make it in 15 minutes. It’s one of the classic

South Indian dish that goes very well with Poori (a fried dough dish) or Chapathis.

Ingredients:

Potato : 3 (medium)

Onion : 1/2 cup

Oil : 2 tbsp

Mustard seeds : 1 tsp

Urad dal : 2 tsp

Chana dal: 1 tsp

Cumin seeds : 1 tsp

Curry Leaves : 5-6 leaves

Green chilies : 3-4 (finely chopped)

Garlic Pods : 4 (pressed)

Turmeric Powder : 1tsp

Coriander Leaves : For garnishing

Salt : to taste

Method Of Preparation:

1. Boil the potatoes and peel the skin off. Cut half of them into small cubes and slightly

mash the remaining potatoes with your hand.

2. Heat oil in a kadai (a frying pan) add mustard seeds, cumin seeds, urad dal and chana dal

after it sputters add the curry leaves, salt and onions.

3. Saute them for a few minutes or till the onions turn into translucent.

4. After that add pressed garlic and turmeric powder fry them for 2-3 minutes.

5. Then finally add the potatoes and mix them well.

6. Let it sit in the heat for few minutes and remove it.

7. Garnish it with coriander leaves.

Vegetable Manchurian

15 comments

We all know Vegetable Manchurian is a popular Indian Chinese dish. This is one of my all

time favorite. I always thought the procedure is hard and time consuming. It was true the

first time I made it. But from the next time, it was as easy as any other dish.

Ingredients:

For Veggie Balls:

Shredded Carrot – 1/2 cup

Shredded Cabbage – 1/2 cup

Shredded Cauliflower – 1/2 cup

Shredded Beans – 1/2 cup

Shredded Bell Pepper – 1/2 cup

Green Chilly – 2 (adjust to taste)

Chopped Ginger – 1 tbsp

Chopped Spring Onion –  2 tbsp

Corn Flour – 4 tbsp

Pepper Powder – 1/2 tbsp

Soy Sauce –  1 tsp

Red Chilly Paste – 1 tsp

Ajinamoto –  a pinch

Boiled Rice

Salt to taste

Oil – 2 to  cups

For Sauce:

Chopped Onions – 3/4 cup

Chopped Ginger – 1 tbsp

Chopped Garlic – 2 tbsp

Green Chilly – 2

Spring onions – 3 tbsp

Soy Sauce – 1 tbsp

Red Chilly Paste – 1 tbsp

Sweet and Sour Sauce – 1 tbsp

Pepper Powder – 1/4 tsp

Sesame oil – 2 tbsp

Ajinamoto – 1/4 tsp

Salt to taste

Method of Preparation:

1. Heat 1 cup of water in a vessel and add all the shredded vegetables.

2. Cover and cook them till they are half cooked.

3. Drain the vegetables using a cotton cloth and completely  squeeze water out of it. Store

the water (vegetable stock) in a container.

4. Now transfer it to a bowl and add a little salt, ajinamoto, chopped green chilly,  pepper

powder, chopped ginger, 1 tsp of Soy Sauce, 1 tsp of chilly sauce, 2 tbsp of spring onions,

a cup of rice and corn flour and mix them all..

5. Make small dumplings and deep fry it in hot oil.

6. If the dumpling breaks, add some more boiled rice to the mixture and combine well.

7. Fry all the dumplings and keep it aside.

8. Heat oil in a pan and add chopped ginger and garlic.

9. Saute for a minute and add onions followed by chopped green chilly. Saute for 2 minutes.

10. Add pepper powder, soy sauce, chilly paste, sweet and sour sauce. If you don’t get the

sweet and sour sauce add a little sugar to it.

11. Add ajinamoto and a little salt as we have also added soy sauce.

12. Check for salt and add if required.

13. Add the spring onion and cook for a minute. Saucy gravy is ready.

14. Now add the deep fried Manchurian to this sauce and mix them well till the sauce is

coated well. Leave it for a couple of minutes and remove from heat.

15. If you want to make Veggie Manchurian Gravy, just add the stored vegetable stock, little

salt, 1 tsp of soy sauce, 3 tbsp of corn flour batter to the sauce gravy.

16. Leave it for 2 minutes and add the Manchurian Balls and let it absorb the sauce for a

minute and remove from heat.

 Serve hot…

Rasmalai

Ingredients:

Milk : 3 cups ( For Paneer)

Milk : 3 cups (for malai)

Cardamom: 1/2 tbsp

Sugar : 2 cup (for making syrup)

Sugar : 1/2 cup (for malai)

Pista : 2 tsp

Cashew paste : 1 tbsp

Almonds: 2tsp

Lemon Juice: 2tbsp

Method Of Preparation:Preparing paneer:

 

1. Boil the milk ( I used 2% milk ) in a heavy bottomed vessel about 8 minutes by stirring

constantly and when it comes to boil add 2 tbsp of lemon juice slowly.

2. Now the milk  retains the protein while the fat gets washed away in the whey water ( stir

it slowly). Now strain the curdled milk using a fine muslin cloth.

3. Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.

4. Allow it drain completely (may be an hour or half an hour) .

5. After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make

sure there should be no water in that paneer)

6. Then remove it and knead to a smooth dough (If you want to make sure if the paneer is

ready just take a little bit in your palm and rub it using your thumb for few seconds and

you should be able to make a small smooth ball ).

7. Make small balls and flatten slightly.

Preparing Rasamalai:

1. Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it

and pressure cook it for about 7 minutes (make sure you put enough paneer balls in the

pressure cooker so there should be some space to expand) .

2. When you pressure cook the paneer balls will expand and it becomes double the size.

Keep it aside.

3. For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of

saffron, and cardamom in a medium flame

4. The milk should get reduced in to 2 cups so the boiling will take about 20 to 30 minutes .

5. Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to

remove the water . keep it aside.

6. Once the milk isreduced into 2 cups add the paneer balls one by one slowly in to the

boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for

about 4 to 5 minutes. Remove from heat.

7. Garnish it with pista, almonds.

Serve it chilled. 

Vegetable Broth/Vegetable Clear Soup

3 commentsThis is a basic  broth for any vegetarian soup or gravy. You can use this easy

vegetable broth in recipes calling for broth or stock of any kind. Ingredients:

Chopped onion – 3 cups

Celery sticks -  4

Diced carrots – 3 cups

Bell peppers -  2

Tomatoes – 4 (I used roma tomatoes)

Garlic – 3 cloves

Cloves – 3 count

Bay leaf – 1

Black whole pepper – 6 to 7

Fresh Parsley – a bunch

Water – 2 litre

Method of Preparation:

1. Chop the vegetabled into small cubes.

2. In a deep bottomed pan, add a tsp of olive oil or any oil and add onions.

3. Toss them for 3 minutes and add carrots, tomatoes and bell peppers.

4. Let them cook for 5 minutes. Toss them in between.

5. In a large vessel add 2 litre of water and allow it boil and add the tossed vegetables along

with the other ingredients.

6. Let them boil till they become half the quantity.

7. Now pour the broth through a colander into a large container.

8. The filtered liquid is your broth.

9. You can use it for making any soups or store it in the refrigerator in an air tight container

for future use.

10. You can use up to 2- 3 weeks.

11. Don’t waste the filtered vegetables. You can eat it just like that or toss it with some oil,

green chillies and salt and have it as a side.

12. I had it as a veggie clear soup with all the vegetables and some salt and pepper.

13. It was very nice and tasty.

 Serve hot.

Badam Kheer – Almond Kheer

6 commentsIngredients:

Almonds/Badam – 1/2 cup

Milk – 4 cups

Condensed milk – 1 can

Cardamom – 3 count

Saffron – 3 to 4 strands

Method of Preparation:

1. Soak almonds overnight or in hot water for 2 hours.

2. Add milk to a thick bottomed vessel and heat it to boil.

3. Keep on stirring in-between to avoid sticking at the bottom.

4. When it come to boil, lower the flame and add the condensed milk according to your

taste. First add half a can, mix and check for sweet. Add more if you want.

5. Keep on stirring till the milk reduces to 1/3 of the quantity.

6. In between drain the soaked almonds and peel the skin off and grind it to a paste along

with some milk.

7. Add the ground almond paste to the reduced milk and let it boil for a minute and reduce

the flame.

8. Allow the mixture to cook for 3 to 4 minutes. It should not become thick.

9. Remove from heat and let it cool.

10. Add ground cardamom and saffron strands and refrigerate.

 Serve chill…

Basundi-Creamy Milk Pudding

10 commentsIngredients:

Milk : 2 litres (I used 2% Milk)

Condensed Milk: 1 can

Pistachios : 4 tbsp

cardamom : 1 1/2tbsp (Preseed)

Sugar : 1/2 cup

Method Of Preparation:

1. Boil the milk in a thick  wide bottomed vessel.

2. Heat the milk in low flame ( If you are using an electric stove, the milk would easily stick

to the bottom of vessel, so boil it in low flame) by stirring it continuosly. After some time

let’s say the milk is reduced to 25% add the condensed milk and sugar.

3. After some time you will see thick layers of cream forming on top.  

4. Collect some of the cream layers and put it in a bowl separately.

5. Keep stirring the milk by pushing the layers to the side. 

6. When the milk is reduced to 50 to 60% add the cardamoms and the collected cream

layers and mix them gently ( Don’t break the cream layers).

7. Finally garnish it with pistachios and a little saffron on top. 

8. Serve it chilled 

Chinese Vegetable Noodles

Ingredients:

Vegetable oil : 3tbsp

Egg Noodles or plain noodles : 350 g

Onions : 1 (cut lengthwise or thinly sliced)

Carrot : 1 (large and cut in to thin slices)

Snow Peas : 120 g (cut length wise)

Bean Sprouts : 50 g

Whole Garlic : 2 ( pressed)

Green onions : 1/4 cup ( thinly sliced)

Broccoli stalks : 220g ( cut crosswise in to 2 inch) (optional)

Thai Basil leaves : 1 tbsp

Sauces :

Reduced sodium soy-sauce or Regular cooking soy-sauce : 1/4 cup

Chinese rice wine : 2 tbsp (optional)

oyster sauce : 2 tbsp

Spicy Chilli Sauce : 2 tbsp

Method of Preparation:

1. Heat a pan with 3 cups of water and little salt . Bring to a boil.

2. Place a flat pan or wok in a high heat and once it is hot add oil in to it.

3. Now add the onions and garlic in to it , fry them little bit till its soften.

4. After that start adding the carrot-strips, snow peas, bean sprouts and stir-fry for 3 to 4

minutes or until the carrots are tender.

5. Now Remove the pan or wok from heat add all the sauces one by one by mixing it with

the vegetables. Keep them aside.

6. Now add the noodles and broccoli in to the boiling water and cook them for 2 minutes or

until the broccoli is crisp tender and noodles are al dente.

7. After that strain the noodles and broccoli and add them in to Sauce and vegetable

mixture in the pan or wok.

8. Mix it well and add the basil leaves and toss to combine and to coat the noodles and

vegetables with the sauces.

9. Finally garnish the noodles with Green onions and serve.

Chinese Veggie Fried Rice

18 commentsIngredients:

Cold cooked rice – 4 cups

Any vegetables – 3 cups (options: carrot, frozen baby peas, Green onions, cabbage, bell

pepper, broccoli, bean sprouts)

minced garlic – 1 tsp

Hot red pepper flakes – 1/2 tsp

Hot sauce – 1 tbsp (adjust to taste)

Soy sauce – 1 tbsp

Sesame oil – 2 tsp

Vegetable oil – 2 tsp

Salt to taste

Method of preparation:

1. Take rice in a bowl and remove any lumps with your fingers

2. Heat oil in a stir-fry pan, add chopped green onions and saute

3. Add minced garlic and rice to the pan and fry for 2 mins

4. Add hot sauce and soy sauce and combine well followed by the red pepper flakes

5. Fry them for well and add the vegetables

6. Keep on tossing till everything get mixed with each other and cooked not overcooked

7. Vegetables should be half or 3/4 th cooked and fried

8. Taste and add salt if required as soy sauce gives salty taste

 Serve hot with chips/salad