Nasi Goreng/Fried rice

I am really happy to share this Malaysian recipe, i love this rice. My cousin sister used to prepare it, she is an expert in this. I got this recipe from her, She lives in Malaysia, will post more recipes learning from her. I thought i will share this excellent rice variety with you my dear friends, this is very simple to cook but taste tremendous.

Ingredients:

• Cooked Rice - 1 cup



• Cabbage chopped



• Beans chopped



• Garlic - 5 pods finely chopped



• Onion - 1 finely chopped



• Eggs - 4



• red chillies - 5



• Ginger - 1 inch



• soya sos - 1 tsp



• Tomato ketch - 1 tsp



• Oil - for sauteing



• Salt - required



• Chilli powder - 1/2 tsp



• Pepper powder - 1/4 tsp

Preparation:

• First of all you need cooked rice, even you can used the left over rice.



• very finely chop the onions and garlic.



• Chop the beans and cabbage and keep it aside.



• In some hot water, soak the redchillies and keep it aside for 15 min



• Heat 2 tsp of oil in the pan, once the oil is hot.



• Add the chopped garlic, toss till slight brown.



• Now add the chopped onion, saute till golden brown.



• Then add the chopped vegetables to this mixture.



• Let it get cooked for some time, in the mean time grind the soaked red chillies and ginger to a fine paste.



• Now add the paste to the vegetables, mix well.



• Add 1 tsp of soya sos and tomato ketchup, add some water if required.



• Mix well and cook for some time.



• Now add the cooked rice, mix well to it. now check for salt



• if required add the salt and chilli powder as required and pepper powder



• Be cautious about the spice, if you are serving for kids



• Break and toss all the egg in a bowl, add salt,chilli powder and pepper powder to the eggs



• In a new pan, cook the egg, Scrabble it into pieces.



• Garnish the rice with this cooked egg.



• Serve hot.

This rice will not require any side dish or gravy.

Tomato Bath

Ingredients:

• Ripen tomatoes - 4 chopped roughly


• Onion - 2 chopped lengthwise


• Coconut milk - 1 cup


• Basmathi rice - 1 cup


• Bay leaf - 1


• saunf - 1/2 tsp


• cloves - 2


• Cashews - 1 tsp


• Corriander leaves - chopped 1/2 bunch


• Mint leaves - 1/2 bunch


• chilli powder - 1 tsp


• cumin powder - 1 tsp

Preparation:

• Soak basmati rice for 10 min


• Heat 4 tsp of oil in the cooker, once the oil is hot add the bayleaf,cloves and saunf, toss well.


• Add the chopped onion, saute them till golden brown.


• Then add the chopped tomato, mix well, close the cooker lid for 2min


• Allow the tomatoes to becomes mushy and soft.


• Add the 1 tsp of chilli powder and 1 tsp of cumin powder


• Now add the mint leaves and corriander leaves, mix well


• Toss for 2 min, then add the soaked rice to this


• Then add the coconut milk and 1/2 glass of water


• Mix well and pressure cook the rice for 1 whistle

Serve hot with onion raita and chips

Mush Corn Peas Pulav

When you are tried of cooking the same dishes again and again try different combinations, similar way i tried this one, came out in good taste.

This will be less spice, and kids will love it.

Ingredients:

• Corn and peas mixed - 1/2 cup


• Mushroom - chopped - 1/4 cup


• Basmati rice - 1 cup


• Green chilli - split open - 4[acc to taste]


• Cumin seeds - 1 tsp


• Onion chopped finely - 1


• Corriander leaves chopped - 1/2 bunch


• Oil - 4 tsp

Preparation:

• Soak basmati rice for 10 min


• Heat oil in pressure cooker add the cumin seeds once it splutters.


• Add the chopped onion. allow it to turn brown


• Then add corn,peas and mushroom mix well


• Add the corriander leaves, drain the rice and add to this


• Add 1 & 1/2 glass of water mix well, add salt and check for spice and salt


• Pressure cook it for 1 whistle

Serve this is any gravy, i prepared channa masala for this, went excellent with this.

Cashew Pulav

Ingredients:

Basmati rice - 1 cup [soak it for 10 min]

Cashews - 3 tsp roasted

Coconut milk - 1/2 cup

Tumeric powder - 1/4 tsp

Green chillies - split open [ acc to taste]

Corriander leaves - chopped finely - 1/2 bunch

Onion - 2 - chopped finely

Ghee -2 tspOil - 4 tsp

Bay leaf - 1

Cinnamom stick - 1/2 inch

Cumin seeds - 1 tsp

Salt - to taste

Preparation:

Heat ghee and oil in the pressure cooker.Add cumin seeds, once it splutters, add bayleaf and cinnamom stick.

Once this is done, add the cashews, saute them for a minute

Now add the chopped onion and green chillies, saute till onion turns golden brown.

Now add the tumeric powder, mix wellAdd the chopped corriander leaves.

Drain the water from soaked rice and add to the mixtureMix well.

Finely add coconut milk and 1 glass of water with required amount of salt

Check for spice and salt and pressure cook it for 1 whistle

Serve it hot with any gravy or vegetable kurma. I prepared Panner peas gravy, went excellent with that.

Kuskha / Plain Briyani rice

kushka is one of the famous rice variety in deep south, you can prepare this dish by adding chicken or mutton, but since i am a vegetarian i am adding those, Road side shops are famous in selling kushka rice for just Rs.10/- a plate. My brother loves it.

Ingredients:

• Basmati rice - 1 cup[Soak it in water for 10 min]



• tomato ripe - 2 chopped



• Green chillies - 5 split [ acc to the taste]



• Mint leaves - 1 bunch



• Corriander leaves - 1/2 bunch



• Coconut milk thick - 1 cup



• Onion - sliced thin - 2



• Ghee - 4 tsp



• Oil - 4 tsp



• Cinamom stick - 1



• Bay leaf - 1



• Cloves - 2



• Aniseeds - 2

Method:

• Heat the pressure cooker, add oil and ghee.



• Once the oil is hot add bayleaf,cinnamom stick,cloves and aniseeds, saute for a minute.



• Now add the green chilli and onion, saute onion till golden brown.



• Then add the tomatoes, add salt, saute them till mushy.



• Now add the mint leaves,corriander leaves, mix well.



• Drain water from the soaked rice, add this to the boiling mixture.



• Mix well, add the coconut milk and half cup of plain water.



• Check for salt, and close the pressure the cooker, turn off the flame after one whistle.

Khuskha is ready for serve. Serve with any kurma or gravy.

Indian Style - Fried Rice

Ingredients :

• basmathi rice - 1cup


• carrot - 1/4cup


• beans - 1/4cup


• peas - 1/4cup


• red capsicum - 1/4cup


• white pepper - 1tsp


• salt- reqd


• ghee - 2tsp

Method :

• soak basmathi rice for 10mins and steam with ghee, 1tsp salt


• fry carrot, beans, peas, capsicum in ghee.


• add salt, pepper saute for a while.


• then add cooked rice, Mix well.


• garnish with coriander leaves.


• Fried rice ready.

Goes well with any manchurian gravy or Indian style gravy, I prepared channa masala as side dish for this. It tasted excellent. For people who are not ready to have garlic and other chinese sos varieties can try this. They will definetly get a different taste rather than preparing same dish again.

Soya veg pulav

Ingredients:

Basmathi Rice – 2cup

Onion - 1

Tomato – 3

Sour curd - ¼ cup

Red chilly powder – 1tsp

Ginger-garilc paste – 1tbsp

Mint leaves – reqd

coriander leaves – reqd

Salt – reqd

Veg – reqd (carrot,beans, peas, potato,cauliflower, corn)

Cashew - 5

soys chunks - 10

bread - 2 slices

panner - 4-6 cubes

To grind:

• small onion - 5
• cocunut - 4tsp
• saunf - 1tsp
• green chilli - 2

Tadka

• Cinnamom stick


• Cloves


• cardomom


• Oil


• Ghee


• Briyani Leaf

Method:

• soak Rice in 15 min alteast


• grind all ingrs specified under "To grind"


• wash and soak soya chunks for 1/2hr.


• Add oil and ghee,saute all the ingredients specified under tadka


• Then add ginger garlic paste,onion,tomato and required amount of salt


• Add 1/2 tsp of chilli powder and the grounded paste


• sprinkle water if necessary, mix till raw smell leaves


• Add all the vegetables, Soya chunks,panner,mint leaves and corriander leaves


• Add curd and fry for few min


• Add the soaked rice,


• Add 11/2 cup of water , taste for salt and close and pressure cook for 1 whistle


• Serve hot with raita or any gravy

Bagala bath

This recipe i got from a temple pujari, in chennai. They serve this rice to people visit this Vishnu temple on thrusdays. I really enjoy this whenever i go there, i am happy to share with with you all.

I am happy to publish my Final entry for Kids - event - Milk contest, initiated by sharmi and conducted by preety.

Ingredients:

• Rice - 1/2 cup


• Thick Curd - 1 cup


• Butter - 3 tsp


• Grated Ginger - 1 tsp


• Green chillies - chopped 4


• Salt


• Mustard seeds - 1/2 tsp


• Sesame oil - 4 tsp


• Grated raw mango - 1 tsp

Preparation:

• Pressure cook the rice, leave 4 to 5 whistles, the rice have to smashed to semi paste along with salt.


• Now add the butter to it mix well.


• Now mix the curd and ginger with this paste.


• Heat the seasame oil, once the oil is hot add mustard seeds,once it splutters


• add greenchillies, some cashews nuts saute it and add to the mixture


• Garnish with grated mango.

Enjoy it with pickle or vattal milagai.

Venn Pongal

Ingredients:

• Raw rice/Pachai arisi - 1/2 cup


• Moong dal - 1/2 cup


• Ginger - crushed 1/2 tsp


• Green chillies - Split length wise - 5


• Pepper corns - 1 tsp


• Cumin seeds - 1 tsp


• Cashews nuts - 3 tsp


• Ghee - 5 tsp
  

Preparation Method:

• 1. Dry roast moongdal and rice and keep it aside


• 2. In the cooker, add ghee, once it is hot add Ginger,pepper corns,cumin,green chilles cashews nuts, saute for few min


• 3. Now add 3 cups of water, add required amount of salt


• 4. Mix well, now add the rice and moongdal to it. check for salt


• 5. Pressure cook for 5 whistles.
  
  Venn pongal is ready for pooja

Sakkari Pongal

Ingredients:

• Raw rice/Pachai arisi - 1 cup


• Moong dal - 5 tsp


• Ghee - 5 tsp


• Dry fruits/nuts mixed - 5 tsp


• Grated coconut - 4 tsp


• Milk - 1 cup


• Cardamom - 4 powdered


• Madai Vellam/Jaggery - 1 cup [powdered]

Preparation Method:

1. Dry roast moong dal just for 2 min and keep it aside.
2. Wash the rice and keep it aside.
3.Boil 1 cup of water with 31/2 cups of water.
4.when it reaches boiling point, add the rice and moon dal.
5.Rice and moong dal should be very well cooked, should reach semi solid consistency.
6. In the mean time, boil 3/4 cup of water, add the powdered jaggery and make a thin jaggery liquid, when the mixture is dissolved, filter it
7.Add it to the cooked rice, keep the flame in sim and mix well every thing8.Add the grated coconut to the mixture.
8. In a separate pan, heat the ghee - add the all the dry fruits and nuts, and cardomom powder once they turn golden brown add to the rice mixture

Sakkarai pongal is ready for Pooja.

Flavoured Fried rice

Ingredients:

• cooked white Rice - 1 cup


• Onion - 2 Very finely chopped - Length wise


• Garlic - 4 pods crushed


• Beans - 1/2 cup - chopped


• Capsicum - 1 chopped


• Mushroom - 1/4 cup - chopped


• Green chillies - required Finely chopped


• Sliced olives - required


• Soya sosSalt


• Ajinamotto - pinch


• spring onion - 1 bunch - finely chopped


• Oil for sauting


• Red chilli crushed - 1/2 tsp


• Pepper powder - 1 tsp


• Chilli paste - 1 tsp


• Tomoto sos - 1 tsp


• Ghee - 2tsp

Preparation method:

• 1. Heat ghee in the pan,add crushed garlic - saute it for a while


• 2. Now add the chopped onion saute it till they are brown


• 3. Add the beans and capsicum to the mixture - saute till half cooked


• 4. Now add mushroom,olives and spring onion


• 5. Add pepper,ajinamotto,crushed red chilli saute them


• 6. Add all the sos to the mixture


• 7. Salt to the mixture - Once they are cooked


• 8. Add the white rice, mix well with the paste


• 9. Hot and Spicy fried rice is ready to serve

You can serve this is Cauliflower Manchurian.

Lemon Rice

Ingredients:

• 1 cup of cooked rice



• Greenchillies - 4



• Ginger - crushed 1/2 inch



• Lemon juice - 5 tsp



• Tumeric powder - 1/4 tsp



• Mustard seeds - 1/2 tsp



• Urad dal - 1 tsp



• Channa dal - 1tsp



• Red chilli- 2



• hing - pinch



• Curryleaves - 1 string



• Peanuts - 2 tsp



• Cashews nuts - 2tsp



• Oil - for sauting



• Salt - For taste

Method of preparation:

• Heat oil in the pan, add mustard seeds,urad dal,channa dal,redchillies,hing,peanuts,cashewnuts,curryleaves.



• Saute till they are brown.



• Now add the tumeric powder,green chillies,ginger saute for while



• Add the rice, mix well, add salt and lemon juice



• Mix for 2 min, garnish with corriander leaves

Serve hot with papad and Lemon pickle. Will give you a great combination

Veggie Briyani

Ingredients:

• Ginger - 1 inch


• Garlic - 4 pods


• Coconut - 4 tsp grated


• Green chillies - 3


• Saunf - 1 tsp


• Mixed Vegetables - 1/2 cup[carrot,beans,green peas]


• Pudhina leaves/Mint leaves - 1 bunch


• Onion - 2 [ Chopped length wise]


• Basmathi rice - 1 cup[Soak it for 1/2 hr]


• Cinnamom - 1/2 inch


• Cloves - 2 nos


• Cardamom - 2 nos


• salt


• Chillipowder - 1 tsp


• Bayleaf - 1


• Nuts mixed - 2 tsp [ Cashewnut,almonds]


• Ghee - 4 tsp


• Oil - 2 tsp

Preparation Method:

• Grind the Ginger Garlic paste and keep it aside.


• Grind Coconut,greenchillies,saunf and keep it aside.


• Keep Ghee and oil in the cooker, do tadka with cinnamom,cardamom,cloves and bayleaf.


• Now add the ginger garlic paste saute for some time.


• Now add the chopped onion saute till they are golden brown.


• Now add the nuts mix well.


• Now add the chopped vegetables.


• Add the coconut paste.


• Add the pudina leaves mix well


• Now drain the water from the soaked rice and add to the mixture


• Mix well


• Add required amount of water - For 1 cup of rice add only 1 and 1/2 cup of water


• Add required amount of salt and chilli powder mix well


• Pressure cook it for 2 whistles

Serve hot with Raita and chips

Tangy Tamarind Rice

Puliyodhari

Ingredients:

• tamarind - 1 lemon-sized ball (soak and make 6 cups of tamarind water)

For the masala:

• chana dal - 1/2 tbsp


• coriander seeds - 2 tbsp


• mustard seeds - 1/2 tbsp


• cumin seeds - 1/2 tbsp


• sesame seeds - 1 tbsp


• urad dal -1 tbsp


• black pepper- 1 tbsp


• peanuts - 1 tbsp


• fenugreek seeds - 1/2 tsp


• red chillies - 8


• curry leaves - 10-15


• grated coconut - 4tsp

For the tempering:

• mustard seeds - 2tsp


• oil - reqd


• red chillies - 2


• urad dal - 1tsp


• chana dal - 2tsp


• roasted peanuts - 4tsp


• curry leaves - 6

Method:

• Roast all the items specified for the masala and grind it.








• then add sesame oil in the hot and do the tadka with the items specified under "For the tempering:" list.


• then add tamarind juice allow to boil, and add salt, grounded masala powder(reqd amt).


• boil for 5 mins


• pulikkachal ready.





• Add reqd amt of pulikkachal to cooked rice and serve

Serve with fried Papad and potato curry.

Protein Rich Masala Rice

Ingrediants:

Chickpeas and Dry peanuts[mixed] - 1 cup [ Soak it for 5 hrs atleast]
Cooked rice - 1 cup
Hing - 1 pinch
Mustard seeds[Kadugu] - 1 tsp
Curry leaves - 1 string.
Sesame oil
Salt - To taste

Items to Roast:

Urad dal - 2 tsp
Channa dal - 2tsp
Corriander seeds - 2 tsp
Dry red chillies - 5 nos
Fresh shredded coconut - 3 tsp
White sesame seeds[Yellu] - 1 tsp

Preparation Method:

Cook the Chickpeas and Dry peanuts and keep it aside

Heat pan, add 2 tps of sesame oil, roast all the items specified under "Items to roast". Cool it and powder it with a blender and keep it aside

Heat again 2 tsp of oil in the pan, add mustard seeds, Hing,Curry leaves. After some time, add the cooked peas and peanuts, saute it for few min, now add the powdered masala, mix well and salt to taste. Now add the cooked rice. Mix well and serve hot.

Excellent receipe for Picnic

Bisebelabath

Ingredients:
Rice - 1/2 Cup
Toor Dhal -1/ 2 cup
Small Onion - 1 Cup
Potato

Peas

Beans
Carrot

all vegetables mentioned above mixed - 1/2 cup
Tamarind Juice - 1/4 Cup (or tamarind paste 1 Tsp as per your taste)
TspSalt As Required Ghee - 3
TbspOil- 4 Tbsp

For Masala:

[Roast and Grind]
Coriander seeds - 2 tsp
Cinnamon - 1"
Dry red chilli - 4

Urad dal - 1/4 tsp

Moong dal - 1/4 tsp

Channa dal - 1/2 tsp
Grated coconut 3 Tsp

Method:
cook toor dal separately and keep it aside

Cook rice with vegetables and keep it aside

Heat pan, Add ghee 2 tsp, Oil 4 tsp, Temper with Mustard seeds and Curry leaves

Filter the tamarind water separately add 3 tsp of grounded powder to it. Mix it well

Add it to the in the kadai.

Allow it to boil for 7 min, till the raw smell goes off

Now add the Cooked toor dal, mix well, add salt now

Boil it to boil,Prior to it check the salt and spice, if more spice is required add 1 tsp of grounded powder

Once the liquid boil.

Add the rice with vegetables, Mix well, Keep the gas in a less flame.

Once Everything mixes well, Add 2 tsp of ghee. switch of the gas.

Granish with corriander leaves.

Goes well with Chips,Cauliflower Fry.