Sunday, September 26, 2010

Vegetable Fried Rice


For Rice:
  • Rice 2 cup
  • Lime juice 1 Tsp
  • Water 3 1/2 cup
  • Oil 2 Tbsp
  • Spring onion chopped
  • Mushroom 1/2 cup
  • Capsicum 1 small
  • Cabbage 1/4 cup
  • Carrot 1/4 cup
  • Celery chopped
  • Beans 1/4 cup
  • Ginger 1 Tbsp chopped
  • Garlic 1 Tbsp chopped
  • Soy sauce 1 Tbsp
  • Chilli sauce 1/2 Tbsp
  • Tomato sauce 1/2 Tbsp
  • Salt
  • Oil
To prepare rice, wash the rice and drain it for 10 to 15 mins. Add 1 tbsp of oil, salt and 1 tsp lime juice into 3 1/2 cup water and boil it well. Fry the rice in little ghee or oil in low flame. When it starts to crack, pour the boiling water into the rice. Cover it and cook well. When it becomes void of moisture content, remove the rice and keep it aside. Allow it to cool.

Heat oil in a kadai and add chopped ginger and garlic. When it turns light brown colour add beans, carrot and celery and saute well till its soft and crispy. Then add the sauces. Combine well and add celery, mushroom, capsicum and cabbage. Cook it in high flame for few minutes and add the cooked rice and spring onion. Mix well and remove it from fire.

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Saturday, September 18, 2010

Fish Molly

  • Fish 1/2 kg (Pearl spot or king fish)
  • Onion 2 big
  • Tomato 1
  • Green chilly 2 to 3
  • Garlic 5 to 7 pods
  • Ginger 1 big piece
  • Turmeric pdr 1/4 Tsp
  • Pepper pdr 1/4 Tsp
  • Curry leaves
  • Cloves 2 to 4
  • Cardamom 2 to 3
  • Whole pepper few
  • Cinnamon 2 to 3 pieces
  • Thick coconut milk 1 cup
  • Semi thick cococnut milk 1 1/4 to 1/2 cup
  • Cashews few
  • Oil
Clean and cut the fish into med pieces. Marinate the fish pieces with pepper pdr and turmeric pdr for 15 to 20 min. Then shallow fry it and keep it aside. Heat oil in a pan or kadai and add sliced onion, ginger, garlic, salt, few cashews and curry leaves. Saute it for few min and add the crushed whole spices. Pour the semi thick coconut milk into this and boil. Then put the fried fish and cook it. Add the thick coconut milk and sliced tomato. Cook it for few minutes (do not boil) and remove it from fire.

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Friday, September 10, 2010

Onion Chicken

  • Chicken 1 kg
  • Onion 2 big
  • Tomato 2 med
  • Dry chilly 2 to 3
  • Ginger paste 1/2 Tsp
  • Garlic paste 1/2 T
  • Coriander pdr 2 Tsp
  • Chilly pdr 1 1/2 Tsp
  • Turmeric pdr 1/2 Tsp
  • Garam masala 1/2 Tsp
  • Mustard seeds
  • Curry leaves
  • Water
  • Salt
  • Oil
Clean and cut the chicken into medium pieces. Grind together tomato and onion into a paste and keep it aside. Remove the seeds from the dry chilly and boil it in water for few mins and then grind it well. Heat oil in a kadai and add mustard seeds. When it splutters, add the dry chilly paste and roast it well. Add the curry leaves, crushed ginger and garlic. Saute and pour the onion paste into this. Mix it for few min and add the coriander pdr, turmeric pdr, chilly pdr, garam masala pdr and salt. Reduce the heat and cook it till the raw smell goes. Add the chicken pieces and rqd amount of water. Cook it in med flame.

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