Mixed Fried Rice

I always try to find easy and different ways to make fried rice. It has been a favorite of mine for a long time.This is something I tried and we loved it and I am sure you will love it too.


Ingredients:-
Beans - cut small (1/2 cup)
Carrot - cut small (1/2 cup)
Cabbage - cut thin (1/2 cup)
Scrambled Eggs - 4 nos
Broccoli florets - 1 cup blanched
Chicken  cooked shredded - 1 cup
Onion - finely chopped
Green chilies - chopped
Ginger - finely sliced (1 tbsp)
Garlic - finely sliced (1 tbsp)
Pepper powder
Ajinomotto
Salt to taste
Oil for cooking
Garlic chili paste (optional)
Basmati rice - 2 cups

Method:-
1. Cook basmati rice as usual and spread it on a plate and let it cool.
2. To cook the chicken, take a non-stick pan, add 2 tbsp of oil , add the chicken pieces and add pepper, salt, chili garlic paste, vinegar and a pinch of ajinomotto and soya sauce.
3. When it is almost cooked use a steel spatula to shred it and let it fry completely and keep it aside
4. In the same kadai add 1 tbsp and add the chopped green chilies,sliced garlic and ginger.
5. When fully fried add the chopped onion and saute until pink and done.
6. Add the beans and carrot and saute for 5 mins.
7. Now add the cabbage and salt. Fry until the vegetables are almost done and add the cooked chicken and keep the heat on medium and fry it for awhile. Add pepper powder, ajinomotto.

8. Now add the rice little by little, so that it mixes well.
Garnish with spring onion/scallions and cilantro - chopped together and add it the rice just before serving for a great added aroma!

If you want to add broccoli or scrambled eggs. Saute broccoli in a tbsp of oil and a little salt and then the mixed fried that was prepared.
If you are adding scrambled eggs, first scramble the eggs with salt and pepper and then add it to the sauteed vegetables and then add the rice.
It is better to add broccoli  if serving immediately. Hope you guys have fun making this!

Egg Puff

I love making snacks for weekends as thats when Vivek is also at home to have hot tea and of course even Arya loves puff.
Its an easy to make tiffin and the only thing that one has to buy is the pastry sheets. I also make peas puffs and vegetable puffs and the method for them is also the same as the egg puff, which I have added along with this recipe.
Kids will love it too..

You will need:-
Pastry sheets - 1 no (1 sheet makes 9 puffs)
Red onion - 1 big (chopped fine)
Green chilies - 2 crushed
Fennel seeds - 1/4 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp (or as spice required)
Ginger garlic paste - 1 tsp
Pepper powder - 1/4 tsp
Salt to taste
Egg - hard boiled 4 nos cut in two
Raw egg - 1 (just beaten and set aside for egg wash)
Cooking oil - 1 tbsp

Method:-
1. In a kadai pour the oil and when hot add the fennel seeds and once it stops spluttering add the green chilies.






2. Fry it for a few seconds and then add the chopped onions







3. When fully cooked add the garam masala, chili powder, turmeric powder, pepper powder and the ginger garlic paste and mix well.
4. If you wish you can add a less than quarter cup of water to cook the masala.



5. Once the raw smell is gone add salt and let it simmer for a minute or two and then add the boiled eggs.
6. Make sure the egg gets covered in masala fully and then reduce the heat to a little less than medium and let is set for 10 minutes.
7. Thaw the pastry sheets according to package instructions and then spread it on to a flat dry surface that has some flour on it. Roll it with a rolling pin just a little bit and then cut it into desired sizes. Pre-heat the over to 350degrees. I use Pepperridge farms pastry sheets and I cut one sheet into 9 pieces.
8. Now place one piece of egg with a little masala on one side of the cut pastry sheet.






9. Take the egg wash and rub it on the sides and then fold the sheet and make sure the sides stick together, use a fork to press it down.





10. Rub a few drops of egg wash on the top of the sheet, as that will give the puff a nice glaze color.
11. Follow the same procedure for all the other pastry sheets and then place then one by one leaving a little place between them.




12. Place them in the oven for 12-14 minutes, depending on the oven or until golden brown on the top.
13. Serve hot with ketchup or any sauce.





For peas puff :- It is the same ingredients as teh above instead of egg add 1/2 a cup of peas and you can also add more onions if you like.

For veg puff :- Add 1/4 cup of peas, 1/4 cup of finely cut french peans, 1/4 cup of grated/finely chopped carrot.

P.S. - If you do not eat egg then just use water to stick the sides of the pastry sheets and you can use a fork to press down the sides.

Podalanga Poriyal

Podalanga is nothin g but snake gourd, a favorite vegetable of mine. Here we don't get fresh ones for a long time, so whenever I do get my hands on some I make this poriyal with it. It is very simple and gets ready fast too.

You will need :-

Snake gourd - cut small 1 bowl
Onion - chopped fine 2 tbsp
Green chilies - 4 cut lengthwise
Pepper powder - 1 tsp
Egg - 1 whole
Salt to taste
Cooking oil - 1 tsp
Coconut oil- a few drops
Mustard seeds - 1/4 tsp
Curry leaves - a few

Method:-

In a kadai pour both the oils and when hot add the mustard seeds followed by the chopped onions, green chilies and curry leaves.
Once half done add the cut snake gourd and mix it well, do not add water.
When almost done break the egg into it and add salt and pepper and mix it until the egg has scrambled completely.
Remove once fully done adn serve hot with any curry and rice.
Now wasn't that easy to make!

This entry goes to Sangeeth's http://letusallcook.blogspot.com/2008/08/eat-healthy-calcium-rich.html" target="_blank"

>calcium rich.

Egg Curry

This curry is like a comfort dish for me as for as long as I can remember mom used to make it most of the saturdays when I used to be at home. I used to eat it with rice for lunch and it has always been my favorite and now a make it at least twice a month. Mom used to try a lot of things and even though she was busy with work she would always find ways to make yummy dishes.

You will need :-
Boiled eggs - 4 nos
Onion - thinly sliced 1 big
Tomatoes - 6 sliced thin
Chili powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Vinegar - a few drops or even lemon juice
Salt to taste
Cilantro - a small bunch minced
Cooking oil - 2 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - a few

Method:-
1. Boil eggs and remove the shell and keep it aside. Make three of four slits on the sides.
2. In a kadai pour oil and when hot add mustard seeds and when it splutters add the curry leaves.
3. Add the sliced onions and let it cook completely.
4. Once it turns pink add the chili powder and the turmeric powder and a few drops of lemon or white vinegar.
5. Fry it for a while and then add tomatoes let it cook completely and once the oil leaves the sides add the eggs.
6. Let it simmer for a while and then add the cilantro and leave it for another 5 minutes.
7. Serve hot with rotis, aapam, idiyappam or even rice....

I am sending this dish for Srivalli's Curry Mela. She hosts events regularly and its fun to send in entries for her events!









This entry also goes to Sangeeth's calcium rich.

Hearty Omelete

There is no better way to start the day than with a tasty and healthy breakfast. Its just a normal omelet one would eat at restaurants and it is very easy to make too. Both my husband and my son love the omelet. I made it with vegetables, but you can also make it with bacon, chicken or any other stuffing that you would like to use.

Ingredients:-
Onion - 1 big chopped fine
Tomatoes - 3 seeded and chopped fine (if u add tomatoes with the seeds and the juice it will make the omelet soggy)
Jalapenos - 3 chopped fine
Green onions - chopped fine
Mushroom - chopped fine (any mushroom of choice)
Carrot - 2 grated
Eggs - 5 beaten until fluffy and frothy
salt to taste
Pepper
Cooking oil
Monterrey jack or Colby jack cheese - 3 tbsp (1 for each omelet, optional)
The above quantity will make around 3 big omelets. It is easier to cook all the veges together first before splitting them for individual omelets.
Method:-
1. In a big skillet pour oil, put the jalapenos and saute well.
2. Add the chopped onions and let it cook until pink and then add the mushrooms and the tomatoes, put salt
3. Once the mushrooms are cooked add the green onions and grated carrot along with some pepper
4. Allow it to cook completely and now divide the cooked veges into three proportions.
5. In the same skillet put one part of the cooked veges and make sure the heat is medium otherwise it will burn the vegetables. Spread it evenly and leave it for a minute or two and then pour the beaten egg as per requirement.
6.Move the pan around so that the eggs spread well and let it cook for 2 -3 minutes.
7. Take a tablespoon of the cheese and spread it in the center of the omelet.Put a little pepper on top of the cheese.
8. Take a flat spoon and work the sides of the egg to make sure it is not sticking to the sides of the pan and then roll it slowly and carefully to avoid it from breaking
9. Pat it with the spoon once in a while to make sure the egg is fully cooked before removing it from the stove top.
10. Continue the same procedure for the remaining veges and the egg.
Serve hot.
When beating the eggs add salt and pepper only towards the end. If added in the beginning the eggs will take a longer time to become fluffy.
i am very sure that you will not stop making this omelet once you start making it for your loved ones.
I am sending this dish to Sangeeth's calcium rich
and also for the 101 series.