Vegetable Fried Rice - Chinese Style

Chinese cuisine is my top favorite cuisine. Fried rice is always on my mind whenever I cook rice. I also use leftover rice to make it. Its an easy recipe and one can use any vegetable of their choice. Kids love this dish. Here I am sharing Fried rice in Chinese style step by step recipe..

Ingredients:

Steamed rice - 3 cups ( grains should be separate and not sticky)
Vegetables of your choice, chopped very small - Beans, carrot, cabbage, capsicum, onion etc.
Garlic - 5-6 cloves
Salt to taste
Soya Sauce - 2 tbs ( as per taste)
Vinegar - 2-3 tbs ( as per taste)
Pepper powder - 1 tbs
Oil for frying

Method: 

In a wok, heat 5 tbs of cooking oil.

Once hot, add chopped garlic. On high flame saute for 2 minutes, then add chopped onions, beans, carrot. After 2 minutes, add chopped capsicum and then cabbage.

 

Now add 2 tbs salt, 1 tbs pepper powder, 1 tbs ajinomoto, 1 tbs soya sauce, 2 tbs vinegar. Mix for a minute and add rice. Mix properly.



Saute for 5 minutes on high heat and then switch off the flame. Fried rice is ready.

Serve with red chilly sauce.

Hope you liked it...

Boiled Bengal Gram and Spinach in stir fried Tomatoes / Palak Chana Dal

Palak Chana Dal or Boiled Spinach and Bengal gram in stir fried tomatoes is an extremely healthy recipe. The taste is good and a nice variation to dals. Spinach makes this healthier and children will also prefer it over simple dal. I specially love this when it is made by Mom in Law. I learnt this from her. So here I am sharing the recipe for this easy dal....

Ingredients:

Spinach - 500 gms
Bengal Gram / Chana Dal - 100 gm
Tomatoes-  4 chopped
Onion - 1 small chopped coarsely 
Cumin seeds - 1/2 tbs
Green Chillies - 2 chopped
Garlic - 3 cloves chopped
Turmeric powder - 1/2 tbs
Red Chilly powder - 1/2 tbs
Coriander Powder - 1/2 tbs
Salt to taste
Asafoetida - 1 small pinch

Method:

Soak bengal gram for 30 minutes. Then drain water.

Chop spinach leaves. Pressure cook spinach leaves, bengal gram in 2 cups water. Add 1/2 tbs turmeric powder and 1/2 tbs salt. Give it 3 whistles or cook for 12 minutes.

 
In a pan, heat 4tbs of oil. Once hot add cumin seeds, chopped garlic, green chillies and saute for 2 minutes.

Now add chopped onion, saute till it tuns translucent. Now add chopped tomatoes. Add 1/4 tbs salt. Cook for 7 minutes. 

 
Add 1/2 tbs coriander powder, 1/2 tbs red chilly powder, a pinch of asafoetida powder (optional).

At the end add boiled spinach and grams in the tomatoes mixture. Saute and let it cook for 5 minutes or till it becomes thick ( extra water evaporates ). 

Palak chana dal is ready. Serve with light chapatis or layered parathas.

 Hope you liked it .....

Sabudana Kheer / Sago Pudding

Sago pudding is a sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings. It is made in many cultures with varying styles, and may be produced in a variety of ways.
In Malaysia, sago gula melaka is a sago pudding made by boiling pearl sago in water and serving it with syrup of palm sugar (gula melaka) and coconut milk
In the UK, "sago pudding" is generally made by boiling pearl sago and sugar in milk until the sago pearls become clear, and thickening it with eggs or cornflour. ( Source - Wikipedia)

Sabudana kheer is a popular dish in India and is eaten mostly during fasts. It can be made using different kinds of flavours , but my family loves cardamom flavour. Here, i am sharing step by step recipe with pictures. ....

Ingredients:

Sabudana / Sago - 1/2 cup
Sugar - 3/4 cup
Milk - 300 ml
Cardamom powder - 1 small teaspoon
Saffron strands for garnishing
Pistachios - Sliced for garnishing

Method:

Soak sago for 1 hr in water and then drain. You can also use sago directly without soaking but then it needs to be boiled in milk for more time.

In a pan, boil milk and once boiled add sabudana/ sago. Stir.

It will soon start to thicken. Now add sugar. Keep stirring till sago pearls turn transparent ( it means sago is cooked). It takes approx 15 minutes. 

Add 1 small teaspoon cardamom powder now. Mix and switch of the flame after 5 minutes. In all the whole process takes approx 25 -30 minutes.

Serve hot in dessert bowls. Garnish with sliced pistachios and saffron strands and enjoy the heavenly taste of sago  pudding. 

 Hope you liked it...

Punjabi Kadhi / Onion Fritters in Yogurt and Gram flour Sauce

Kadhi Chawal, the name in itself is enough to make an Indian hungry. The rich creamy yogurt and gramflour ( besan ) sauce is just so relishing and if accompanied with rice, it can create a magical meal. Popularly known as " Kadhi " In India. Kadhi has got many variations too, different regions have different methods to prepare it and yes a different taste too.. Here I am sharing the recipe of a Punjabi Kadhi with step by step pictures...



Ingredients:

For Sauce

Yogurt / Curd - 1.5 cup
Gram Flour - 3 tbs
Salt
Turmeric powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Fenugreek Seeds - 1/2 tbs
Cumin seeds - 1/r4 teaspoon
Crushed Coriander seeds - 1/2 teaspoon
Oil

For Tempering

Pure ghee - 2 tbs
Whole dry red chillies - 3-4
Mustard seeds - 1/2 tbs
Cumin seeds - 1/2 teaspoon
Curry leaves - 8-10
Asafoetida - 1 pinch
Red chilly powder - 1/2 tbs

For Fritters

Onion - 1 chopped
Salt to taste
Gram flour- 6 tbs
Water



Better view of whole spices..asafoetida, soda, fenugreek seeds, coriander seeds, mustard seeds, cumin seeds ( from left to right)

Method:

Fritters -

Chop onion and add  to 4 - 5 big tablespoons of gram flour. Add a pinch of soda, 1 teaspoon salt and with 1/ 4 cup of water make a batter.



Heat oil for deep frying in a wok. Check by dropping a drop of batter whether it is ready for frying.

Once hot, drop balls of batter with hands on medium flame. Fry them till golden brown..It takes about 7-8 minutes. Fritters are ready .Keep aside.

                                                                                                                                                                           

Sauce-

Beat 1.5 cup of curd. yogurt and mix 3 tbs of gram flour in it. Whisk properly and add 3 cups of water and mix.

In a wok, heat 2 tbs of oil, add 1/2 teaspoon cumin seeds, fenugreek seeds. As they splutter, add 1 tbs of turmeric powder, 1/2 tbs coriander powder and immediately pour the curd gramflour mix in it. Mix it.



Add salt and let it boil. Keep stirring as it thickens. If the mixture thickens more than required, add more water and if it is thin add gramflour paste ( gram flour plus water paste).

As the kadhi attains sauce like texture, switch off the flame.

                                              

Tempering-

In a pan, heat 2 tbs desi ghee. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2-3 whole dry red chillies, curry leaves, one pinch asafoetida. As they start to splutter. Add the tempering kadhi. Close the lid.

Kadhi is ready. I generally add one more tempering of a pinch of red chilly powder in desi ghee before serving. It adds to the flavour and presentation.

Enjoy Punjabi Kadhi with rice or chapati.

Hope you liked it...

Fruit Trifle

Fruit trifle is a light summer dessert. Layers of sponge cake, fruits and whipped cream makes it a delightful  dessert. Number of variations can be applied to this dish. Here I am sharing the recipe with pictures ...



 Ingredients:

Sponge cake
Chopped fruits - Canned or fresh ( Pineapple, Cherries, kiwis, strawberries etc.)
Cream - 1 cup
Powdered Sugar- 3/4 cup
Serving glasses or bowls

Method:

Chill serving glasses or bowls.

Whip cream and powdered sugar till peaks forms.

Crumble / crush sponge cake coarsely.

Make sugar syrup by dissolving 1 tablespoon powdered sugar and 3 tablespoons water.

Now in the chilled bowls, make a layer of crumbled cake. Press the layer. Sprinkle sugar syrup on the layer.

Now add a layer of whipped cream gently.



Add a layer of chopped fruits. Try to cover as much as possible.



Again add a layer of whipped cream.



Garnish with chopped fruits again.



Chill in refrigerator for 2 - 3 hrs.

Serve the individual bowls..

Hope you liked it ......



Moong Masoor Dal / Healthy Lentil Soup

This is the lightest daal. Split skinless yellow and red pulses tempered with a little onion tomato gravy makes it very delicious and tasty. Its very nutritious and light and is very soothing especially when you had heavy food. Here I am sharing recipe with pictures..



Ingredients:

Split Skinless Yellow Pulses / Dhuli Moong Dal - 1/2 cup
Split Skinless Red Pulses / dhuli Masoor Dal - 1/2 cup
Turmeric Powder - 1/2 tbs
Salt to taste
Red Gravy - 2 tbs
Green chilly - 1 chopped
Garlic - 2-3 cloves chopped
Cumin seeds - 1/2 tbs
Coriander leaves - 2 tbs chopped
Desi ghee - 1 tbs ( For tempering)

Method:

Mix both the pulses and boil in 4 cups of water adding turmeric powder and salt. Boil in a pressure cooker till 2 whistles only. it boils very fast.



In a pan, heat desi ghee, add cumin seeds, chopped green chiilies and garlic. As it turns light brownish add 2 tbs of red gravy and saute for a minute.



Add this tadka to boiled dal. Mix.



If you think dal is thick for you then add some water and give a boil. else garnish with chopped coriander leaves.

Serve with rice or simple chapatis and enjoy the simple taste of pulses.

Hope you liked it...