Egg Fried Rice

Fried rice is a common staple in oriental cuisine, most of the time termed as fast food. Fried rice can vary in appearance, from a dark brown appearance to a light brown appearance. All depends on what ingredients or sauces you want to add.

Bored of making Vegetable Rice/Vegetable Biryani, the Egg Fried Rice was something that came to my mind for a weekend lunch.It was good for a change, and as I wanted it plain, I did not add any masalas or sauces.As my version was very mildly spiced, we had it with Vegetable korma.

Egg Fried Rice

Ingredients

Eggs- 4
Rice- 2 cups
Water - 4 cups
Cinnamon Stick - 1 inch
Cloves- 3
Onion-1
Garic - 5 pods
Red Chilly powder- 1/2 tsp
Oil-5 tbps
Salt to taste

Method:(with freshly prepared rice)

1.Cut the onions lengthwise and finely chop the garlic pods.
2.In a wok/kadai, heat 1 tsbp of oil,break the eggs and make a scramble with little salt and red chilly powder.Once done,set it aside.
3.In the same wok/kadai,heat 4 tbsp of oil ,now add the cinnamon stick and cloves and saute for a minute.
4.Now add the chopped onions and garlic and saute for another 5 minutes on a medium flame,till the onions are golden brown.
5.Add 4 cups of water and add salt to taste.
6.Once the water starts to boil, add the rice and cook with the lid on for another 10 minutes on a very low flame.
7.Add the scrambled eggs and mix thoroughly and cook with the lid on for further 15 minutes,till the rice is cooked.
8.Fluff the rice with help of a fork,to avoid the rice from breaking.

Method:(with left over rice)

1.Cut the onions lengthwise and finely chop the garlic pods.
2.In a wok/kadai, heat 1 tsbp of oil,break the eggs and make a scramble with little salt and red chilly powder.Once done,set it aside.
3.In the same wok/kadai,heat 4 tbsp of oil ,now add the cinnamon stick and cloves and saute for a minute.
4.Now add the chopped onions and garlic and saute for another 5 minutes on a medium flame,till the onions are golden brown.
5.On a very low flame,add the left over rice , salt and mix well.
6.Add the scrambled eggs and mix thoroughly and cook with the lid on for further 10 minutes,till the rice and eggs are properly combined.
7.Fluff the rice with help of a fork,to avoid the rice from breaking as the cooked rice would have become even more soft while cooking.

Protien rich egg fried rice is ready.

If you stop by,please do to leave a comment.

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Bisibelebath(Sambar Rice)

Bisi-bele-bhaath is one of the commonly served dish in restaurants in Karnataka. It literally translates to hot lentil rice in the Kannada language. Best when had hot papadums or potato chips or potato fry.



Bisibele Bath



Ingredients

Rice - 1 1/2cup
Toor Dal - 3/4 cup
Vegetables - 1 cup (Carrot,Beans & Peas)

Curry leaves - 10
Tomatoes - 1 medium sized
Sambar vengayam/Small onions - 20
Tamarind pulp - of small lemon size
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Water - 4 cups
Salt to taste
Ghee/Clarified Butter - 10 tbsp

To Fry and Grind

Dry coconut(copra) - 5 tbsp
Dhania/Whole Coriander Seeds - 1 tbsp
Dry Red Chilli - 4 to 5
Bengalgram Dal/ Kadalai Parupu - 1 tsp
Methi seeds - 1/4 tsp
Khus Khus - 1/4 tsp
Cardamom/Elaichi - 1
Clove - 2
Cinnamon - 1/4" piece(optional)
Jeera - 1 tsp
Whole Peppercorns - 1 tsp
Asafeotida/Hing - a pinch

Method

1.Pressure cook the Toor dal along with diced tomatoes and cubed vegetables for two

whistles with two cups of water.
2.Cook the rice separately.
3.Fry and Grind all the ingredients of 'To Fry and Grind'.
4.Add  the cooked rice, salt, sambar powder, turmeric powder, asafeotida, tamarind

extract and the ground paste with the cooked dal.
5.Saute the sambar vengayam/sambar onions/small onions in 6 tbsp of ghee in a

kadai/wok till golden brown.
6.Pressure cook for two more whistles after adding 2 cups of water.
7.Mix well,heat the remaining 4 tbsp of ghee and add to the Bisibelebath
 just before serving.

 Note: If you do not have copra(dried coconut), grind fresh coconut in a mixer and fry on

medium flame in a kadai till the moisture evaporates.

  

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Iyengar Puliyodharai / Tamarind Rice

You might be wondering why 'Tamarind Rice' on a blog.As simple as a tamarind rice, which every housewife would make at home either for travel or on Puratasi month's Saturday offering to Lord Perumal.

Frankly speaking, I have had many versions of Tamarind rice, but the one they give the devotees at Trimala after Lord Balaji's darshan is to die for.Every time I have it, i would wonder who is the cook and how can someone cook something so divine on such a mass scale.And finally...what would have gone in ?? So my hunt for a Iyengar style Tamarind Rice
began.
After months of searching for the recipe..this is the closest I could get to that divine version.

Ingredients:

Cooked Rice-2 cup

Coriander Seeds- 4 tbsp
Fenugreek seeds- 1 tbsp
Sesame Seeds(White)- 3 tbsp

Channa Dal - 5 tbsp
Peanuts(unsalted)- 5 tbsp
Dry Red Chilly- 10

Tamarind - lemon sized ball
Salt to taste
Sesame Seeds(Black)-1 tbsp
Cashew- 10 split ones
Asafeotida/Hing- 1 tsp
Mustard Seeds- 1 tsbp
Curry Leaves- 10

Method:
1.Dry roast Coriander Seeds,Fenugreek seeds,Sesame Seeds(White) till brown, cool and grind to a smooth powder.
2.In the same pan, take a 1 tsbp of oil and fry the  4 tbsp of Channa Dal, 4 tbsp of Peanuts and 6 Red Chillies.Cool and make a coarse powder,keep aside.
3.In a shallow pan/kadai,add 4 tsbp of oil and temper 1 tbsp of Channa Dal, 1 tbsp of Peanuts,4 Red Chillies, asafeotida/hing,Sesame Seeds(black and white),curry leaves,cashews for 2 minutes.
4.Now add the tamarind pulp by adding 1/2 cup of water to the tamarind and simmer for 10 minutes till the tamarind gets cooked.
6.Now add the powder prepared in Step 1 and further cook for a minute.
7.Turn down the heat and on a low flame add the cooked rice,mix well and season with salt.
8.After this, add the coarse powder(of Channa Dal,Peanuts,Red Chillies) and mix well.Remove from fire and set aside for few minutes for the rice absorb all the flavours.

Mouthwatering Puliyodharai is ready to eat!!


Ezhu guntala vada Venkataramana Govinda,Govinda !!

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Beetroot Rice

Was wondering for a very long time in the morning, what should I be cooking for my hubby's lunch.Then when I open my refrigerator, I happen to see a very lonely beetroot, and thus the invention happened.And I hear it was a great hit at office..people were askin for more.Here you go..

Ingredients:

Beetroot - 1 cup grated
Rice - 1 cup( for 2 persons)
Beans ,carrot,Capsicum(all chopped into cubes)- 1 cup
Onion,Tomatoes - chopped 1 cup
Bayleaf - 1
Cloves-2
Cardamom-2
Cinnamon Stick - 1
Chilly Powder- 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1 tsp
Ginger garlic paste- 1 tsp
Water - 2 1/2 cups
Salt to taste

Method:

1. Heat oil in a nonstick pan. Add cinnamon, cloves,cardamom and bay leaf. Sauté for half a minute.
2. Add onions,tomatoes,chopped vegetables and continue to sauté on medium heat for 5 minutes.
3. Add ginger-garlic paste,turmeric powder,corinader powder,chilly powder. Sauté for five minutes.
4. Lower the flame and cover the pan with a lid and cook for 10 mins until the vegetables are almost cooked. wash the rice and drain the excess water.
5. Now add the grated beetroot,2 1/2 cups of water, salt to taste.
6. When the water starts to boil , now add the rice.Stir ,cover and cook on low flame for 20 mins or till the rice is cooked.

Yummy beetroot rice is ready.Serve hot.

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