Vegetable Fried Rice
Ingredients: 1 cup rice
1 tbsp salt
120 gm oil
2 tsp garlic paste
1 cup spring onions-chopped fine
1/4 cup french beans-chopped fine
1/4 cup carrots-diced small
1/4 cup peas-shelled
2 tbsp celery-finely chopped
2 tsp soya sauce
1 tbsp vinegar
1 tsp chilli sauce
Method: Boil the rice with 1 tsp salt and 1 tbsp oil, till bite-like. Drain and rinse under cold water. Leave in the colander and work 1 tbsp oil into it.
Heat the rest of the oil and sauthe garlic and onions, till onions are a light brown.
Add the beans and cook over low heat, till almost done.
Add the carrots, peas and celery and cook till all vegetables are bite-like.
Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice.
Stir till rice and vegetables are well mixed and serve.
1 tbsp salt
120 gm oil
2 tsp garlic paste
1 cup spring onions-chopped fine
1/4 cup french beans-chopped fine
1/4 cup carrots-diced small
1/4 cup peas-shelled
2 tbsp celery-finely chopped
2 tsp soya sauce
1 tbsp vinegar
1 tsp chilli sauce
Method: Boil the rice with 1 tsp salt and 1 tbsp oil, till bite-like. Drain and rinse under cold water. Leave in the colander and work 1 tbsp oil into it.
Heat the rest of the oil and sauthe garlic and onions, till onions are a light brown.
Add the beans and cook over low heat, till almost done.
Add the carrots, peas and celery and cook till all vegetables are bite-like.
Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice.
Stir till rice and vegetables are well mixed and serve.
Chicken Fried Rice
Ingredients: Basmati Rice - 2 cups
Boneless chicken - 350gm
Beans - 100gm
Carrot - 100gm
Capsicum - 150gm
Egg - 2
Water - 4 cups
Salt
Pepper
Soya sauce
Method: Boil the Basmati rice with 4 cups of water. Boil the boneless chicken separately with salt.
Scramble the eggs on low flame separately in a pan with required salt and pepper.
Heat oil in a pan and saute all the diced vegetables with salt and pepper. Add soya sauce generously(6-7 tsp) and saute still. Saute until the vegetables reach a crunchy state.
Now mix the scrambled eggs, cooked and minced chicken pieces. Add the rice and mix well.
Boneless chicken - 350gm
Beans - 100gm
Carrot - 100gm
Capsicum - 150gm
Egg - 2
Water - 4 cups
Salt
Pepper
Soya sauce
Method: Boil the Basmati rice with 4 cups of water. Boil the boneless chicken separately with salt.
Scramble the eggs on low flame separately in a pan with required salt and pepper.
Heat oil in a pan and saute all the diced vegetables with salt and pepper. Add soya sauce generously(6-7 tsp) and saute still. Saute until the vegetables reach a crunchy state.
Now mix the scrambled eggs, cooked and minced chicken pieces. Add the rice and mix well.
Vegetable Manchurian
Ingredients: 500 gm mixed vegetables - chopped fine or grated
2 eggs - slightly beaten
3 cup refined flour
1 tsp garlic paste
1 tsp ginger paste
water
oil for deep frying
2 tbsp oil
1 tsp garlic - chopped
1 cup onions - chopped
1 large capsicum - chopped
For sauce
3 tbsp corn flour, blended with 1 cup water
2 tbsp vinegar
2 tsp salt
2 tsp Soya sauce
1 cup tomato puree
2 tbsp chopped celery
1 tsp ajino moto - optional
2 cups water
Method: Mix together the vegetables, egg, flour, garlic and ginger paste and enough water so as to have a thick batter. Leave aside for 5-10 minutes.
Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. Drain on absorbent paper.
Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.
Manchurian Sauce (Chinese)
Ingredients: 3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery or 1/4 tsp celery salt
1/4 tsp ajino moto, optional
2 cups water
Method: Mix all the ingredients, bring to a boil and simmer for 1/2 a minute
Ingredients: 1 tin (400 gm) sweet corn, cream style*
4 cups water or vegetarian stock
2 tbsp cornflour
1.5 tsp salt
1/4 tsp ajinomoto (optional)
1 egg, slightly beaten (optional)
Method: Dissolve the cornflour in 1/2 cup water and keep aside.
Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes.
Add the salt and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.
Add the ajino moto and serve hot.
* Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.
2 eggs - slightly beaten
3 cup refined flour
1 tsp garlic paste
1 tsp ginger paste
water
oil for deep frying
2 tbsp oil
1 tsp garlic - chopped
1 cup onions - chopped
1 large capsicum - chopped
For sauce
3 tbsp corn flour, blended with 1 cup water
2 tbsp vinegar
2 tsp salt
2 tsp Soya sauce
1 cup tomato puree
2 tbsp chopped celery
1 tsp ajino moto - optional
2 cups water
Method: Mix together the vegetables, egg, flour, garlic and ginger paste and enough water so as to have a thick batter. Leave aside for 5-10 minutes.
Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. Drain on absorbent paper.
Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.
Manchurian Sauce (Chinese)
Ingredients: 3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery or 1/4 tsp celery salt
1/4 tsp ajino moto, optional
2 cups water
Method: Mix all the ingredients, bring to a boil and simmer for 1/2 a minute
Chicken Manchurian (Chinese)
Ingredients: 250 gm chicken mince
2 eggs-slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto-optional
water
oil for deep frying
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together:
3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery or 1/4 tsp celery salt
1/4 tsp ajino moto-optional
2 cups water
Method: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes.
Heat the oil and keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.
Sweet Corn Soup
2 eggs-slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto-optional
water
oil for deep frying
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together:
3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery or 1/4 tsp celery salt
1/4 tsp ajino moto-optional
2 cups water
Method: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes.
Heat the oil and keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.
Sweet Corn Soup
Ingredients: 1 tin (400 gm) sweet corn, cream style*
4 cups water or vegetarian stock
2 tbsp cornflour
1.5 tsp salt
1/4 tsp ajinomoto (optional)
1 egg, slightly beaten (optional)
Method: Dissolve the cornflour in 1/2 cup water and keep aside.
Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes.
Add the salt and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.
Add the ajino moto and serve hot.
* Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.
Ingredients
- 1 packet any brand noodles
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- ½ cup thinly sliced carrots
- 1 cup thinly sliced green bell peppers
- ½ cup thinly sliced cabbage
- ½ cup thinly sliced onions
- ½ cup chopped spring onion leaves
- 1 teaspoon black pepper powder
- 2 tablespoons any green chili sauce
- 4 tablespoons Vegetable/Sunflower oil
- Salt to taste
Method
Cook the noodles according the instructions in the package. Once done add 1 tablespoon of oil and keep aside
Heat oil in a frying pan; add ginger, garlic, sliced onions, carrots, green bell peppers, cabbage and sauté on high until it has a cooked and crisp texture.
Add pepper powder, green chilli sauce, salt and cooked noodles, stir well until all the vegetables get blended well with the noodles.
Many of my friends asked for some South Indian Recipes. I am posting here some of the simple recipes which I tried I am also posting some of the recipes my friends shared with me with their permission.
Cooked rice – 1 big bowl (enough for 3 people)
Onion medium sized - 2 (finely chopped)
Green chillies - 3 to 4 - finely chopped
Peanuts (nilakkadala) – 1 tbsp
Urad dal – 1 tsp
Chana Dal – 1 tsp
Mustard seeds - 1 tsp
Cumin seeds – 1 tsp
Curry leaves
Ginger paste – half tsp (optional)
Turmeric powder – half tsp
Coriander leaves - 2-3 strands, finely chopped
Juice of 1 Lemon
Coconut – grated – 3 tbsp
Salt to taste
Oil
How to prepare
Heat oil in a vessel. Once hot, add peanuts, mustard and cumin seeds. When they start spluttering, add urad dal, chana dal and curry leaves. Once roasted, add chopped green chillies and then chopped onions. Sauté till it turns pink and leaves oil. You can also add ginger paste (optional). Now add turmeric powder and salt. Add cooked rice and mix well. Make sure not to smash the rice. Add grated coconut (optional) and leave covered for 2 minutes in low flame. Now add chopped coriander and lemon juice. Mix it and switch off the gas. Do not cook after the lemon juice is added.
Onion medium sized - 2 (finely chopped)
Green chillies - 3 to 4 - finely chopped
Peanuts (nilakkadala) – 1 tbsp
Urad dal – 1 tsp
Chana Dal – 1 tsp
Mustard seeds - 1 tsp
Cumin seeds – 1 tsp
Curry leaves
Ginger paste – half tsp (optional)
Turmeric powder – half tsp
Coriander leaves - 2-3 strands, finely chopped
Juice of 1 Lemon
Coconut – grated – 3 tbsp
Salt to taste
Oil
How to prepare
Heat oil in a vessel. Once hot, add peanuts, mustard and cumin seeds. When they start spluttering, add urad dal, chana dal and curry leaves. Once roasted, add chopped green chillies and then chopped onions. Sauté till it turns pink and leaves oil. You can also add ginger paste (optional). Now add turmeric powder and salt. Add cooked rice and mix well. Make sure not to smash the rice. Add grated coconut (optional) and leave covered for 2 minutes in low flame. Now add chopped coriander and lemon juice. Mix it and switch off the gas. Do not cook after the lemon juice is added.
