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

Tomato Sambhar

Tomato Sambhar

Ingredients:

  • Tomato, chopped into chunks ~ 3
  • Onion, slit lengthwise ~ 1
  • Toor Dhal ~ ½ cup
  • Water ~ 2 cups
  • Tamarind extract ~ 1 Tbsp.
  • Mustard Seeds ~ 1 tsp.
  • Fenugreek ~ 1 tsp.
  • Turmeric ~ a pinch
  • Sambhar powder, Corriander powder ~ to taste
  • Salt ~ to taste
  • Oil ~ 1 Tbsp.

Steps:

  • Boil toor dal with water (1:3 ratio) and turmeric in a pressure cooker until well cooked.
  • In a pan, add the oil, and once hot add the mustard and fenugreek seeds. Once the mustard seeds splutter, add the onion and saute until it turns translucent.
  • Now add the tomatoes, sambhar and corriander powders, and saute for a couple of mins. until the tomatoes turn mushy.
  • Add the tamarind extract, salt and the remaining water and let it come to a boil.
  • Finally, add the mashed/cooked toor dal and let it all come together.

Potato Kurma

Potato Kurma
Ingredients:

  • Potatoes, boiled and chopped roughly into chunks ~ 4
  • Tomoto, chopped into small chunks ~ 1
  • Cinnamon stick ~ 1
  • Cloves ~ 3
  • Fennel seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 2 Tbsp.

To blend:

  • Coconut flakes ~ 1/2 a cup
  • Fried Gram / Pottu Kadalai ~ 4 Tbsp.
  • Green chillies ~ to taste
  • Ginger-Garlic paste ~ 2 Tbsp.

Steps:

  • Blend all the ingredients under the ‘To Blend’ to a coarse paste with some water.
  • In a saucepan, add oil and once hot the fennel seeds, cloves and cinnamon.
  • To this, add the blended paste and tomato chunks, and saute till the raw smell goes away.
  • Mix in the boiled potatoes, salt, and water to desired consistency, and let it all come to a boil.

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chennaispiceblog@gmail.com

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