VGETABLE FRIED RICE, how to make Chinese style fried rice

A very easy way to make Chinese fried rice...in Chinese cooking , the tough part is to cut the vegetables very finely. When everything is ready, it takes exactly 10 minutes to finish up the dish

Ingredients

Basmati rice  - 1 1/2 cups

Water - 3 cups

Salt to taste

Cooking oil - 4 tbsps

Garlic - 3 pods, finely chopped

Green chillies - 2, slit

Spring onion - 1 bunch, finely chopped

Carrots - 1/2 cup, finely chopped

Green bell pepper - 1/2 cup, finely chopped

Green beans - 1/2 cup, finely chopped

Pepper powder - 11/2 tsps

Recipe Cuisine: Indo chinese; Category: Lunch/dinner

Prep time: 15 mts; Cooking time: 30 mts to cook the rice; Sauteeing time: 10 mts

Serves 4

Heat oil in a wok, add slit green chillies and chopped garlic

Now add spring onion, finely chopped

All veggies chopped into very fine pieces

Veggies added to the wok

Saute on high flames well

Add salt and pepper powder

Rice cooked and cooled down well, added. As usual, I cooked rice, keeping within a container inside pressure cooker, then when steam comes, I close the vent with a cup, reduce flames to the lowest and cook for exactly 30 minutes, then allow the rice to cool down by spreading it on a shallow vessel

Mixed well

Serve this superb, highly aromatic rice with sweet and sour vegetables or manchurian

This post first appeared in www.malpatskitchen.com

Notes

* You can add soy sauce or vinegar according to your choice on the plate. This way, the beautiful color of the rice doesn't get spoilt

VEGETABLE MAGGI, how to make maggi noodles with lot of veggies

After so many controversies, Maggi noodles are back with a big bang...
and here's a recipe of my daughter, wherein she has used whole wheat  Maggi noodles and has added lot of veggies...

Ingredients

Maggi noodles - 6 packets

Olive oil - 4 tsps

Onions - 2, chopped

Carrots - diced, 2 cups

Fresh peas - 2 cups

Green beans - 2 cups, cut into long strips

Water - 6 cups (measurement is 1 packet maggi: 1 US cup/250 ml/8 ounces water

Kitchen king masala powder - 4 tsps

Recipe Cuisine: Indo-chinese; Category: Lunch/dinner

Prep time: 15 mts; Cooking time: 10-15 mts

Serves 6

The maggi noodles packs

Heat a wok, add oil, saute the chopped onions, then add the semi cooked vegetables(cooked for 5 minutes in a microwave steamer)

Keep covered with a lid, so that the veggies can become fully cooked

Add the measured water

When the water starts boiling, add the broken maggi noodles

Let it boil well

 Now, add the Kitchen king masala powder and also the masala powder sachets given along with the maggi noodles

Now, fully cooked. Switch off. It might look a bit moist and little bit water will be there, but after awhile, the noodles and the vegetables take in the water completely and this way, the noodles remain soft and moist.

Serve the superb, tasty noodles hot-hot!!!

This post first appeared in www.malpatskitchen.com

BABY CORN PANEER JHALFRAZIE, how to make baby corn paneer jhalfrazie

What is a Jhalfrazie??? It is a thick gravy dish, can be called Indo-chinese, with lot of vegetables tossed into it.
The succulent paneer, crunchy colored bell peppers, crunchy-yet-juicy baby corns are indeed an exciting medley in this dish. The gravy features the lycopene-rich tomatoes in its many forms, ranging from chopped tomatoes to puree to ketchup.
Despite the various ingredients and mind boggling spices used, this is so easy to prepare, and is a perfect combo for rotis and  pulavs.
Please check my Glossary for any unknown terms.

Ingredients

Paneer - 2 packets of 200 gms each, cut into long strips

Baby corns - 2 packets, cut into long strips

Green bell pepper - 2, cut into long strips

Red bell pepper - 2, cut into long strips

Yellow bell pepper - 1, cut into long strips

Spring onions - 1 1/2 bunches

Tomatoes - 4, cut into long strips

Tomato puree - 1/2 cup

Tomato ketchup - 1/4 cup

Cooking oil - 2 tbsps

Ghee - 2 tbsps

Turmeric powder - 1/2 tsp

Jeera/cumin seeds - 1 1/2 tsps

Ginger-garlic paste - 1 heaped tsp

Chilli powder - 1 1/2 tsps

Coriander powder - 2 tsps

Jeera/cumin powder - 2 tsps

Kitchen king masala powder - 2 tsps

Sugar - 1 1/2 tsps

Salt to taste

Recipe Cuisine: North Indian/Indo chinese; Category: Lunch/Dinner

Prep time: 10 mts; Cooking time: 25 mts

Recipe Source: Tarla dalal, slightly modified

Serves 6-8

Place the cut baby corns inside a microwave steamer, and cook for 5 minutes, so that they will become soft

Heat a pan with oil and ghee in it, season jeera

Add the chopped whites of the spring onion bunch, and saute for 3-4 minutes

Now, add the cut bell peppers and ginger-garlic paste, saute well.

Flames on the lowest, keep the pan covered with a lid for awhile

Baby corns cooked for 5 mts

Add the chilli, jeera and coriander powders

Add the chopped tomatoes and turmeric powder

Sugar, salt, tomato puree and tomato ketchup added now

All mixed well

Now go in the paneer pieces

Kitchen king masala powder added

Now, add the chopped spring onion greens, and half a cup water, simmer for awhile

Switch off after it boils for 5 minutes

Serve this tongue-tickling gravy, filled with veggies and the protein rich paneer, with aloo-methi rotis

This post first appeared in www.malpatskitchen.com

SWEET AND SOUR VEGETABLES(Stir fried veggies in a sweet and tangy sauce)

Here is an announcement...a request for all my blog readers....

many have contacted me that there is some difficulty while they want to comment as anonymous. Some boxes appear, as captcha, but these cannot be removed. This is the new enforcement of google. Please bear with this inconvenience, if you just patiently scroll up the boxes, it gives a title under which the pictures have to be clicked. I request you all to do this patiently.

Sweet and sour vegetables.................this is always the perfect go for all the chinese dishes, and you will enjoy it to the hilt...it has sweet and tangy sauce in it, crunchy vegetables, sweet pineapple, and more than anything, when the veggies are cut and ready,  it hardly takes few minutes to make this dish.

Ingredients

Spring onions - 1 bunch

Thinly shredded cabbage - 2 cups

Thinly julienned carrots - 2 cups

Thinly sliced green bell pepper - 1

Thinly cut chow-chow (chayote squash) - 2 cups

Pineapple pieces - 1 cup

Ginger paste - 11/2 tsp

Garlic paste - 11/2 tsp

Any cooking oil - 3 tbsps

Salt to taste

For the Sauce

Tomato ketchup - 3/4 cup

Soy sauce - 1/4 cup

Vinegar - 1/4 cup

Hot and spicy red chilli sauce - 4 tsps

Sugar - 4 tbsps

Corn flour - 3 tsps

Water - 1/2 cup

Recipe Cuisine: International/Indo - chinese; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 10 mts

Serves 6

Heat oil in  a broad pan and add finely chopped spring onions

and add ginger garlic paste

Keeping on high flame, saute well

Now add the green bell peppers

cabbage

the chow chow/chayote squash pieces

carrots

and saute  everything well on high flames

Mix the above mentioned ingredients to a thick sauce

Veggies have shrunk a bit on high flames

Add the sauce now

Now add the pineapple pieces

Give a good stir and allow to simmer on slow fire for some time

Sauce has cooked well, veggies would have imbibed all flavors. Check and add little salt, since soy sauce has some salt in it

Serve this tasty aromatic dish with Quinoa fried rice.

This post first appeared in www.malpatskitchen.com

Notes

* Cucumbers and baby corn can also be added. 

* If you buy tinned pineapples, and if they are soaked in sugar syrup, you can add some of this syrup too, while making the sauce.