Vegetable fried rice

Vegetable Fried rice :
     The best part I like about Vegetable fried rice is that it is loaded with vegetables.
I heard it is usually made with leftover rice. I would say it is worth making it fresh.
The main part is that the rice should be cold like a leftover rice to get the real form.
It's simple and easy.  Let's go for it.

Ingredients :
Long grain rice or basmati rice - 1.5 cup
Cabbage - 2 cup
Capsicum  - 1 cup
Carrot - 1 cup
Garlic - 10 pods
Egg -  3 ( optional )
Soy sauce - 2 tbsp
Vinegar - 2 tsp
Chilli garlic sauce - 3 tbsp or to taste
Spring onion - 6 stem. ( I personally like it more. U can reduce it too )
Oil - 3 Tbsp

Method :

1.  Cut the vegetables lengthwise and thinly sliced.
2. Mix egg, turmeric powder, pepper and salt and beat well.
3. Cook a rice and allow it to cool.
4. In a wide pan, add oil and when it is jot add finely chopped garlic.
5. When it is brown, add carrots  and capsicum and sauté them.
6. Add cabbage and sauté them too.
7. Move the vegetables to one side . Pour egg mixture and scramble them.
8. Once the egg is cooked, mix it with the vegetables.
9. Add cooked rice. Add soy sauce, chilli garlic sauce, vinegar and salt.
10. Soy sauce will have sodium, so have that in mind when u add salt.
11. Mix everything well.
12. Add chopped spring onion and sauté again.

Yummy Fried rice that tastes like restaurant fried rice is ready right in your kitchen.

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Bisebelabath / sambar rice

Bisebelabath is a dish from Karnataka, South part of India.
It means hot lentil rice. Here rice, dhal and all the spices are cooked together.
It tastes best when its hot.

Ingredients :
Onion - 1/4 mediun size
Tomato - 1/4 medium size
Rice - 1 cup (I use rice cooker cup or 2/3 traditional cup)
Toor dhal - 1/2 cup
Mixed Vegetable - 3 cup ( brinjal , drum stick, carrot, radish, ladies finger and indian bean( avarrakai))
Curry leaves and Coriander leaves for garnishing
Tamarind - Small lemon size.
Oil - 2 Tbsp
Ghee - 1/2 tsp

Dry fry and Grind Coarsely:
Red chilli - 2
Corainder seed - 2 tsp
Cumin seeds - 1 tsp
Mustard seed - 2 tsp
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Fenugreek seeds - a pinch
Grated cocunut - 1 tbsp
Curry leaves - 4

Method :

1. Add oil in a pan and when it is hot add mustard seeds curry leaves.
2. Add Onion and saute well. When it is transparent add tomatoes.
3. Dont fry anything too much. Add Vegetables and Saute slightly.
4. Add rice, toor dhal, salt and turmeric powder and add 6 cup of water .
5. Close the lid and let it cook.
6. Once it is 3/4th cooked add the ground powder and again let it cook.
7. When it is almost cooked, add tamarind juice.
8. If you think its get too thick you can add some more water.
9. It should be watery because it will become thinck once you switch of the flame.
10. Let it cook for 5 more minutes and its done.
11. Add ghee on top and garnish it with corainder leaves.
12. This goes well with pappad.
The picture below was taken after 5 hours and still looks good.

Enjoy cooking and eating.

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Chicken biriyani

One of my friend make great chicken biriyani. Every one here loves it.
I am sure you will like it too.

Ingredients:
Basmati rice - 2 cup
Chicken - 1 lb ( 1/2 kg)( with bone is preferred)
Onions - 2 medium size
Tomato - 2 medium size
Ginger garlic paste - 4 tsp heap full
1/2 bunch mint leaves
1/2 bunch coriander leaves
2 green chill or to taste
1/2 cup coconut    milk
4 tsp coriander powder
2 tsp chilli powder
Turmeric powder - 1/2 tsp
Cloves -2
Cinnamon -1 inch
cardamom - 1
Bay leaf - 2
 Oil - 3 Tbsp
Ghee - 3 Tbsp
Lemon - 1/2

Method :
1. Marinate chicken, ginger garlic paste, chilli powder, salt and turmeric and let it sit for an hour.
2. In a pan add oil. When it's hot add cloves,cinnamon, cardamom, bay leaf. Add onions sliced length wise and sauté nicely. Onions should be brown.
3. Add green chilli and ginger garlic paste and sauté well.
4. Now wash rice and drain all the water and add lemon juice and ghee and mix well and let it sit.
5. Add mint and coriander leaves and sauté.
6. Add marinated chicken and mix it and saute for fee minutes
7. Add soaked rice and fry for few minutes.
8. Add coriander powder and mix well.
9. Add 2 and 1/2 cup water, cocunut milk, salt and let it cook.
10. Once all the water is evaporated, put the flame to sim and let it cook slowly.
11. If you want colored biriyani, mix color powder in a Tbsp of water and pour it in few places on top and don't mix. Let it cook in sim.
12. After 30 minutes switch off the flame.
13. Mix slightly without breaking the rice. Don't mix it too much after the rice is cooked.

Enjoy cooking and eating.

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Pudhina rice

Ingredients :
Bastmathi rice - 2 cup
Mint leaves - 1 bunch ( around 25 stems)
Coriander leaves - 1/2 bunch ( around 25 stems)
Garlic pod - 4
Ginger - 1 inch
Green chilli - 3 or to taste
Oil  - 2 Tbsp
Onion - 1 medium size
Cloves -3
Cinnamon - 1 inch
Fennel seed - 1/2 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Cocunut milk - 1 cup
I also add few chopped green beans. It's completely optional.
Lemon - 1/2
Salt to taste


Method :
1. In a pan add oil and when it is hot add cloves, cinnamon,fennel seeds.
2. Grind mint leaves, coriander leaves, ginger ,garlic and green chilli.
3. Add onion in the pan and sauté well. If you are adding green beans add and sauté well.
4. Add ground paste and sauté well. Add also garam masala and coriander powder.
5. Add rice, cocunut milk, and lemon juice and add 2 and 1/2 cup water.
6. You can either pressure cook or use electric cooker or even leave it in the same pan.
7. I use the same pan. When all the water is dried, lower the flame and close the lid and let it cook in sim flame for 30 minutes.
8. Garnish with coriander leaves.

Instead of having a routine menu, once in a while this is an alternative. It has it's unique taste.
This is my dad's favorite. I hope you like it too.

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Vegetable pulav

Vegetable Pulav is a quick and tasty dish to make. My mom makes a dish with cocunut milk and I changed it a little bit and it tasted very good.

Ingredients :
( serving for 2)

Basthmathi rice - 1 cup
Onion 1 medium size sliced length wise
Ginger garlic paste - 4 tsp
Vegetable - 3/4 cup of your choice( carrots, beans, peas goes well )
Pudhina leaves - 15 leaves
Coriander leaves - few
Cocunut milk - 1/2 cup
Green chilli- 3 or to taste
Garam masala- 1/2 tsp
Cloves - 3
Cinnamon - 1 inch stick
Bay leaves - 2
Water- 1 cup
Oil - 1tbsp
Ghee-  1 tbsp

Method:
1. In a pan add oil and ghee.
2. When it's hot, add cloves, cinnamon and bay leaves.
3. Then add onions and green chilli and sauté well.
4. Once it's transparent add pudina and coriander leaves.
5. Also add ginger garlic paste and sauté well.
6. Once it's fried, add vegetable and sauté for few minutes.
7. Add basmati rice and fry for few minutes.
8. Add cocunut milk and water and garam masala and salt.
9. Once most of the water are evaporated,  reduce the flame and close the lid  and let it be sim for 30 minutes.

Tasty vegetable Pulav is ready. It's mild and tasty one.

Enjoy cooking and tasting.

Note :
For measurementas,
http://ucancooktoo.blogspot.com/p/blog-page_31.html

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