Tuesday, October 28

Vegetable Fried Rice/Indo Chinese Style.

Vegetable Fried Rice. This is one of simple recipe to make and this can be made with left over rice and all you have do is just put everything together and stir fry and your fired rice will be ready in no time and it makes a very good combination with dry or gravy Manchurian. Anything Chinese food is my weakness and if it comes to my mind that I have to eat Chinese then nothing can stop me. It will be so difficult for me to stop thinking about the Chinese food and If I can't cook at home then I don't know how but my H has to get it or take me to the good Chinese restaurant. Getting it from out it is bit difficult here, because of that only I keep trying new dishes at home only. Try this simple and time saving recipe and enjoy.



Ingredient's.
2 cup boiled rice (you can use leftover rice to)
1cup vegetables finely chopped (cabbage, carrot, beans, capsicum, mushroom)
2 strand of spring onion, finely chopped
1 green chilli, finely chopped
1tsp grated ginger garlic
1tbsp soya sauce, 1tsp white vinegar
1/4tsp ground black pepper
Oil and Salt to taste.



Cooking Method
In a wok, add oil, when it is hot, add ginger garlic, spring onion white and green chilli. sauté for a minutes.
Then add all the vegetables and stir fry for a minute or 2 on a high flame. Then add the soya sauce, white vinegar and salt mix it well. Now add the boiled rice and spring onion green, mix it gently and sprinkle black pepper from top and stir fry the rice for another minute.
Serve hot with Dry or Gravy Manchurian.


Monday, October 27

Tilapia Fish Curry/Kerala Style.

Tilapia Fish Curry. Fish is an integral part of Kerala Cuisine. There are hundreds of variations for Kerala Fish curry. The main part of this curry is coconut and tamarind sauce this curry can be cooked with any fish and it will taste great. To cook this curry the main reason was I got the Indian tilapia fish, there is a new shop has opened near my house who sells even all the Indian fishes, like rohu, mackerel, tilapia etc. and I'm so so happy now I even get to taste Indian fish without even being in India.. This spicy and tangy curry goes so well with plain rice and this was our last Saturday's lunch and we enjoyed it thoroughly. Do cook this curry and make your family happy..


Ingredient's.
2 tilapia fish (cut into 2 pieces)
8 to 10 curry leaves
2 green chilli
4 garlic garlic cloves
1/4tsp mustard seeds
1/2 cup coconut milk
2 tbsp tamarind paste
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder
3tbsp oil
Salt to taste.


Ingredient's to make a paste.
2 medium tomato
1 medium onion
2tbsp chopped coriander leaves
1tbsp ginger garlic paste
1/4tsp cumin seeds.



Cooking Method.
Wash the fish thoroughly and set it aside.
Grind the onion, tomato, coriander leaves, ginger garlic and cumin to a smooth paste.
In a deep frying pan/kadai, add oil, when oil is hot, add curry leaves, mustard, green chilli and garlic cloves. when they start turning brown. Add the ground paste, red chilli powder, turmeric and coriander powder, fry till the oil starts separating.
Then add coconut milk, tamarind paste, salt and 2cups of water and allow it boil for a minute or 2. Then add the fish and simmer the curry for 5 to 6 minutes.
Serve hot with Plain Rice.



Tuesday, October 21

Namak paare/Dimond Cut. Happy Diwali.

Happy Diwali to all my blog readers and my friends. This year I would not be celebrating diwali and that is the main reason I have not prepared anything much. Actually I had no plan to cook anything at all, But the moment I open my FB page I see lots of different types of sweets and savoury dishes pictures and that tempted me to at least cook something savoury items and store them for later.. I know this will be very much in use once the cold weather starts and the good thing with this snacks is you can store them for more then 2 to 3 months. This namak paare goes very well with ginger tea. Have a great fun friends and enjoy your Diwali with your family and friends.


Ingredient's.
1/2kg maida ( all purpose flour)
1/2tsp ajwain (Caron seeds)
1/4tsp kalonji (samal fennel)
Salt to taste
Oil for deep frying.



Cooking Method.
Make a firm dough with the maida, salt, ajwain and kalonji, by adding water and set it aside for atleast 30 minutes.
In mean time keep oil for heating in a deep frying pan on a medium flame.
Take a lemon size ball from a dough and roll into a disc neither to thick nor to thin.
With a sharp knife make a criss cross cuts on disc.
Fry them to golden brown and take out the namak paare onto a papper towel to remove the excess oil.
Once they are cool completely. Store them in a airtight container.
Serve with Tea.



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