Indo chinese egg fried rice

A popular Chinese dish with an Indian twist !

Ingredients:

1. Long grain cooked rice - 2cups
2. Diced (frozen) carrots, beans, peas - 2 cups
3. Eggs - 4
4. Spring onion - 1 bunch
5. Mushroom soya sauce - 2 Tbsp
6. Green Chilis - 4
7. Finely chopped garlic - 2 tbsp
8. Pepper powder - 1/2 tbsp
9. Salt to taste
10. Sesame oil- 2 tbsp (optional)

Procedure

1. Heat a wok, add oil and fry chopped vegetables for 5 mins at high flame and set aside.
2. Beat 3 eggs, add salt, pepper and little bit of chopped spring onions and pour in the mixture in hot oil and stir continuously until cooked and set aside.
3. Pour some sesame oil (for flavor) and add garlic and cut chillis and let it fry a min. Add cooked rice, remaining chopped spring onions, sesame oil, soy sauce, pepper, salt, cooked veggies and eggs.
4. Mix and stir carefully for 3 - 4 mins and serve hot.

Pistachio & Lemon Cake

A delectably tangy cake topped with Pistachios!

Ingredients

1. Lemon sliced - 1
2. Lime sliced - 1
3. Caster sugar - 1/2 cup
4. Water - 100ml
5. Unsalted butter - 125g (Softened)
6. Fine sugar - 3/4 cup
7. Eggs - 3
8. Plain flour - 1 Cup
9. pinch of table salt
10. Baking powder- 1/2 tsp
11. Pistachio nuts (chopped)
12. Juice and Zest of Lime and Lemon

Procedure

1. Prepare the sugar syrup by mixing sugar and water together and heat it until sugar dissolves. Bring to the boil and boil for several minutes. Add the sliced fruit, reduce the heat and simmer for about 10 minutes. Remove from the heat and allow to cool in the syrup before draining, reserving the syrup. Set aside.
2. Preheat the oven to 325F. Butter a 9 inch round cake tin and set aside.
3. Mix together the sugar and the butter until light and fluffy. Slowly beat in the eggs, salt and baking powder. Stir in to mix completely.Add 2/3rd  of pistachio nuts and the lemon and lime zests. Stir in about 1 Tbsp of the syrup from the drained fruit.
4. Spoon the mixture into the prepared baking pan. Top with the slices of candied fruit and sprinkle the pistachio nuts evenly over top of all. drizzle with bit of the sugar syrup.
5. Bake for about 40 minutes. Test with a toothpick to see if it is done. Remove from the oven and allow to sit in the pan for about 15 minutes and brush the top of the cake with some more of the sugar syrup.

Methi rice

Rice cooked in spicy, aromatic Methi Leaves.

Ingredients

1. Fresh Methi - 1 bunch
2. Basmathi rice - 2 cups
3. Onion - 1 large (sliced)
4. Fresh coriander - 1/2 cup (chopped)
5. Ginger garlic paste - 1/2tbsp
6. Green chillies - 3
7. Yogurt - 1/2 cup
8. Whole garam masala (Cloves, cinnamon, cardamom, shajeera, bay leaf, mace, star anise, nutmeg.)
9. Readymade biryani masala - 1 tbsp
• Optional, Just used it for some flavor.
10. Saffron water
11. Oil
12. Salt

Procedure

1. Wash and soak the basmati rice for at 30 mins or 1 hr.
2. Take a pan, add oil followed by all the whole garam masala's.
3. When garam masala's are slighlty fried, add sliced onions, ginger garlic paste, green chillies and sprinkle some salt to speed up the procedure.
4. Add chopped methi, fresh coriander when onions are slightly brown.
5. Cook the above ingredients for 3 to 4 mins and add yogurt and mix well (Reduce the flame before adding yogurt).
6. Add readymade garam masala (optional, I've used very less quantity) and cook it for about 3 to 4 mins.
7. Add 3 cups of water and let it boil. Add salt according to your taste.
8. Add soaked rice when water starts boiling. Place a lid and let it cook at medium flame for 5 mins and cook the remaining at low flame.

Lobia & Paratha

Indian ishtyle black-eyed peas!

Ingredients

1. Lobia- 1 cup
2. Tomato - 2 medium
3. Ginger/garlic paste - 1 tbsp
4. Green chili - 2
5. Red chili powder, 1 tsp
6. Turmeric powder-1/2 tsp
7. Coriander Powder- 1 tsp
8. Cumin powder - 1 tbsp
9. Whole garam masala -2 tbsp
10. Salt
11. Ghee/butter - 2 big tbsp

Procedure

1. Soak lobhia and pressure cook it for about whistles.
2. Take a kadai, add ghee or clarified butter, whole garam masala's and bay leaf and fry well.
3. Add ginger garlic paste, fry for a minute and add sliced onion and fry till golden brown.
4. Add chopped tomatoes and cook till it becomes soft and tender.
5. Add all the dry powders and fry it till the oil is separated.
6. Now add Lobhia mix well. Add salt and adjust spice level according to your taste.
7. Pressure cook it for about 4 to 5 whistles.
8. Garnish with fresh coriander and serve hot with roti/parata/rice.

Namkeen

A savory Indian snack!

Ingredients

1. Maida/All purpose flour - 1 cup
2. Ajwain - 1/2tbsp
3. Baking soda - pinch
4. Chili powder (optional)
5. Butter/Ghee - 2tbsp
6. Salt
7. Water
8. Oil for deep frying

Procedure:

1. Take maida, add salt, butter, baking soda and ajwain.
2. Make a hard/firm dough by adding required amount of water.
3. Keep this dough aside covered with wet muslin cloth or a bowl for an hour.
4. Take a small portion of dough and roll it out to make a thin roti.
5. Now cut into desired shapes. (square or diamond shape).
6. Heat oil in a pan and deep fry these pieces.
7. Fry until they are crispy and slightly golden brown in color.

javascript:alert("Hello!");

Methi Aloo

A popular dry subzi that goes with rotis.

Ingredients

1. Methi - 2 bunches (finely chopped)
2. Potatoes - 3 Big
3. Onion - 1 small (finely chopped)
4. Garlic paste - 1tbsp
5. Red chilli powder - acc to taste
6. Coriander powder - 1/2 tbsp
7. Cumin powder - 1/2 tbsp
8. Garam masala - 1/4 tbsp
9. Cumin seeds - 1/2 tbsp
10. Mustard seeds - 1/2 tbsp
11. Lemon juice / amchur powder - 1/2tbsp (optional)
12. Salt - acc to taste
13. Oil

Procedure

1. Cut potatoes into cube shape and finely chop the methi leaves.
2. Take a wok (cook at medium heat) and add oil, Cumin and mustard seeds.
3. Once they start spluttering, add onions and garlic and fry till golden brown.
4. Add potatoes, fry for a while and sprinkle some water. Put a lid on top and allow it to cook.
5. Once they are half cooked add chopped methi and salt. Keep mixing at regular intervals for 3 to 4mins.
6. Now add all the dry powders and mix well. Temper the heat and keep mixing till potatoes are cooked and garnish with fresh coriander.

Pesarattu

Ingredients:

Whole green gram - 2 Cups
Ginger - 1 inch
Green chillies - 3
Roasted cumin seeds - 1 tbsp
Onion - 1 large (finely chopped)
Oil
Salt

Procedure:

1. Soak green dal overnight
2. Grind with ginger, green chillies and salt.
3. Add cumin seeds to the batter.
4. Take a non stick pan and grease it with oil and make a thin dosa.
5. Sprinkle some chopped onion (you can sprinkle finely chopped ginger and green chillies too) on top of dosa.
6. Sprinkle some oil on top and edges of dosa
7. Cook it till it is golden brown and flip it once it is done.
8. Cook the other side for 30 seconds.
9. Serve hot with Upma or coconut chutney or ginger chutney.