Chinese Fried Rice

Indo-Chinese Fried Rice | Chinese Fried Rice | Vegetarian Chinese Fried Rice | Eggless Chinese Fried Rice | Chinese Fried Rice with Cabbage and Carrot

Ingredients:

  • Rice ~ 1 cup
  • Carrot, julienned ~ ½ cup
  • Cabbage, julienned ~ ½ cup
  • Spring onions, slit into discs ~ 3 sprigs
  • Salt, Black pepper ~ to taste
  • Oil ~ 2 Tbsp.
  • Soy sauce ~ 1 tsp.

Steps:

  • Soak rice for about 30 mins before cooking. Cook the rice and keep it aside.
  • In a pan on medium heat, add the oil and once hot, add the white portion of the spring onions and saute for a couple of mins.
  • Turn the flame to high and add the carrots and saute for about a min, followed by the cabbage which also should be sauteed for a minute.
  • Now add the salt, pepper and soy sauce and stir for another minute or two.
  • Mix in the green portion of the spring onion, give it another stir and mix this with the cooked rice.

Recipe Adapted from Rak’s Kitchen

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Spinach Pulao/Palak Pulao

Spinach Pulao/Palak Pulao

Ingredients:

  • Rice ~ 2 cups
  • Veggies, chopped – potatoes, cauliflower, peas, carrots ~ 2 cups
  • Onion, sliced lengthwise ~ 1/2 cup
  • Cumin ~ 1 tsp.
  • Cloves ~ 4
  • Bay leaves ~ 2
  • Cinnamon bark ~ 1
  • Salt ~ to taste
  • Ghee/Oil ~ 2 Tbsp.
  • Water ~ 3 1/2 cups

For the paste:

  • Spinach ~ 2 cups
  • Cilantro ~ 1/2 cup
  • Ginger-garlic paste ~ 1 Tbsp.
  • Cumin seeds ~ 1 tsp.
  • Green chillies ~ to taste
  • Water ~ 1/2 cup

Steps:

  • Blend all the items under the “For the paste” section to a smooth consistency.
  • In a pressure cooker, add the ghee/oil, and once hot, add the cumin seeds followed by the cloves, cinnamon and bay leaves.
  • Add the onions once the cumin seeds start popping, and saute for a couple of minutes.
  • Now mix in the chopped veggies and fry this for a couple more minutes.
  • To this, add the blended paste, rice, salt and fry well for about 3 -4 minutes. This is important in order to ensure that the cooked rice grains don’t stick to one another.
  • Finally add the water, close the lid and let it cook for 3 whistles.

Notes:

  • Cilantro leaves in the paste can be replaced with mint, or both can be added to get a more enhanced flavor.

Recipe Source Aayi’s Recipes

Coconut Milk/Thenga Paal Rice

Coconut Milk/Thenga Paal Rice

Ingredients:

  • Rice ~ 2 cups
  • Peas (fresh or frozen) ~ a handful
  • Onion, chopped into thin long slices ~ 1
  • Coconut Milk ~ 2 cups
  • Water ~ 2 cups
  • Green chilies(slit lengthwise), salt ~ to taste
  • Fennel seeds ~ 1 tsp.
  • Cinnamon stick ~ 1
  • Bay leaf ~ 1
  • Cloves ~ 4

Steps:

  • In a pressure cooker, add some oil (or ghee), and once hot add in the last 4 ingredients and saute for a minute.
  • Add the onion slices and green chilies to this, and saute until onion’s translucent.
  • Now add the peas and saute for another minute.
  • Add the rice to this and saute this for 3 minutes or so. This will ensure that the cooked rice doesn’t stick to one another. Take care to not burn the rice.
  • Now add the coconut milk, water and salt, give it a final mix and let it cook for 3 whistles.

Sweet Pongal

Sweet Pongal | Sakkarai Pongal
Ingredients:

  • Rice ~ 1 cup
  • Moong dal ~ ½ cup
  • Jaggery ~ 1½ cups, crushed
  • Milk ~ 3 cups
  • Water ~ 3 cups

Steps:

  • Roast moong dal in a teaspoon of ghee until light red in color.
  • Pressure cook rice, moong dal, milk and water for about 5 whistles until it is mushy.
  • While rice is cooking, bring the jaggery to a roaring boil with a cup of water in another pot. Once it’s boiling, reduce it to a simmer and let it continue for a couple more mins, after which turn off the stove and let it cool. Now filter this to remove the impurities in jaggery.
  • Add the cooked rice to the filtered jaggery syrup and let it cook on medium until desired consistency is reached. Add ghee (personal preference as to the amount of it) at this stage. Also add roasted cashews and raisins to the mixture.

Notes:

  • Just follow the recipe, and it’s a guaranteed hit.

Recipe Source: Mahanandi

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chennaispiceblog@gmail.com

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