VEG FRIED RICE

Fried rice is very popular and easy to make dish.  As a home-cooked dish, fried rice  is typically  made with leftover rice.It is important to use leftover rice because the moisture in fresh rice will cause it to steam instead of fry.The other ingredients used in fried rice are greatly varied. we can include eggs, meat(chicken) seafood (shrimp or lobster), vegetables (carrots,broccoli, bean sprouts, celery,peas, corn),mushrooms, spices and peppers, and soy sauce or sometimes oyster sauce. The base of vegetable fried rice does not contain any meat or seafood.

INGREDIENTS:

Cooked rice- 1 cup

French beans- 1/4 cup

Carrot,cabbage, - 1/4 cup, each   

 capsicum

Dark Soy sauce - 1/4 tsp

Ajinomotto - 1/4 tsp

 Black pepper - 1/2 tsp

White pepper- 1/2 tsp

Garlic - 4-5 cl0ves

Green chilli - 1 finely chopped 

Salt - to taste

Oil- 1 tbsp

METHOD:

Heat oil in a pan ,add  chopped garlic, green chilli  and saute for a minute.

Now add the vegetables saute over a high flame  for  3 to 4 minutes, till the vegetables soften.

Add  black pepper  powder, white pepper powder, salt &  ajinomotto into it & saute well.

Now add the rice, soy sauce mix  well & saute for 2 mins.  

                 

Fried rice i s ready to serve.....

Mint / Pudina Rice

Mint / Pudina rice is one of the easiest mixed rice recipe . Pudina is  Indian translation for Mint leaves. Mint leaf is the most popular herb used for garnishing and flavouring in many cuisines.There are so many variations in making mint rice, here I give a very  tasty and easy process to make pudina rice.

Mint is used in a variety of dishes such as vegetable curries, mint recipe for chutney,fruit salads, vegetable salads, salad dressings, soups, desserts, juices, sherbets, etc.They are low in calories and high in vitamins and minerals. The oil extracted from mint leaves also has many medicinal healing properties.

INGREDIENTS:

cooked rice - 1 cup

onion - 1 /4 cup

carrot - 1/4 cup

capsicum - 1/4 cup

cashew nuts - 10-15 

cinnamon stick - 1"

cardamom - 1

cloves - 3-4

bay leaf - 1

oil - 2 tsp

ghee - 2 tbsp

salt - to taste

MASALA FOR MINT RICE:

mint - 1 bunch

green chillies - 3-4 cut length wise

ginger - 1 tsp finely chopped

grated coconut - 1/4 cup

METHOD:

Add oil to the pan, then add ginger, & green chillies saute well. now add the grated coconut & mint leaves, saute well till the leaves are wilted .

Allow them to cool & grind with little bit of salt and keep aside.

don't add water, when you grind the mixture,it should be

 a coarsely grounded paste.

                            Heat ghee in a kadai, add all spices - cinnamon, 

                                 cardamom,cloves,bay leaf and cashews.

                                   saute for a minute, don't burn them.

                        Now add the chopped onion, carrots, capsicum

                           and saute until it turns transparent.

Add the ground paste to the pan, & fry for about 1 -2 Min's. check the 

      taste of salt, if required add little more in this stage.mix well.

Mix the cooled rice without breaking it too much. garnish it.

And serve with a raita.

                                   MINT RICE / PUDINA RICE