Thursday, January 10, 2013

Chinese Veg Fried Rice

Hi Readers,

Although, this is Chinese, I have not used Ajinamoto as this is not good for heath. This is a healthy and yummy rice recipe that almost everyone likes.

Ingredients :- 1 bunch of finely chopped spring onion
                     1 Carrot chopped
                     1.5 cup boiled rice ( Chinese/basmati/brown)
                     100 gm fresh green peas
                     1 red bell pepper finely chopped
                     1 cup finely chopped cabbage
                     1 tsp ginger/garlic paste
                     1 tsp vinegar
                     1 tsp soya sauce
                     2 tsp oil
                     1/2 tsp fresh ground black pepper
                      salt to taste

Method :- Heat oil in a pan. Add half portion of spring onion( the white portion of onion) and fry till it starts it starts turning pink. Add the ginger-garlic paste and cook till the smell is removed and it starts turning brown. Add the carrots and green peas, cover and cook for 3 to 4 mins in medium flame. Now, add the red bell pepper and cook for another 1 min. Now, add the cabbage, soya sauce, vinegar, salt and black pepper and mix it well. Add the boiled rice and cook for another 2 mins and serve hot. Garnish this with the remaining spring onion(green portion).


Kerala Style Pumpkin curry

Hi Readers,

This is my first trial with Kerala style dish. I was bit excited to try this dish after finding the recipe online. But, I feared if it would really taste good. I must say this dish turned out beautifully. I have modified the original Kerala dish a little bit. Hope, you would try my version and would like it.

Ingredients :- 250 gm yellow pumpkin
                     100 ml coconut milk
                     1 potato
                     1 tsp cumin seeds
                     1 tsp mustard seeds
                     1/2 tsp fenugreek seeds
                     10- 15 curry leaves
                     2 red chili
                     1 tsp oil
                     1 cup water
                     1/2 tsp turmeric powder
                      salt to taste
                     1/2 tsp asafoetida

Method :- Was, and peel & remove pumpkin skin and potato skin. Cut into cubes. In a pan heat water and add the pumpkin and potato cubes on to it. Cover and cook till it starts boiling. Cook in medium flame. Uncover and smash a few cubes of pumpkin and potato using the back of spatula. Add coconut milk, salt and turmeric powder to the mixture and cook for another 2 to 3 minutes. Remove from flame. In another pan, heat oil, add the mustard seeds, cumin seeds, fenugreek seeds. When it starts to splutter, add red chili, curry leaves and asafoetida to it. Add this splutter mixture to the curry, mix and serve hot with plain rice.