Saturday 27 April 2013

LEMON FRIED RICE

Ingredients
Basmati rice- 2 cups
Carrot medium size-1(cut into cubes and boiled)
Boiled green peas- 1/4 cup
Sliced green chillies- 4
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Lemon juice ( use 2 lemons)
Oil-3 tbsp
Salt to taste
Curry leaves- 8

Method
1. Boil basmati rice with 1/2 Tsp of oil and 3 cups of water.
2. After it is cooked put it aside for 1 hour.
3. Take a Kadai, add rest of the oil and add cumin seeds, mustard seeds and curry leaves.
4. When it starts spluttering add boiled peas and carrots and fry for 2-4 min.
5. Add salt according to your taste.
6. Add the boiled rice and mix well.
7. After 2-4 min add the lemon juice and mix well
8. Seve it on a serving plate.
9. Tip- goes well with chicken fry




Spicy chicken fry

Ingredients
Chicken - 1 Kg
Ginger garlic paste - 2 Tbsp
Red chilli powder - 4 Tsp
Turmeric - 1/2 Tsp
Garam masala - 3 Tsp
Big onions sliced - 4
Sliced Green chillies - 4
Salt to taste
Oil - 3/4 cup
Cumin seeds - 1 Tsp
Red chilli - 3
Curry leaves - 2 strips

Method
1. Wash the chicken properly.
2. Add salt, turmeric powder, red chilli powder, ginger garlic paste and 1 1/2 Tsp of garam masala .
3. In this add 2 cups of water and mix well. Put this Kadai on the stove.
4. Heat it till it starts boiling. After it starts boiling put it on medium flame and cover it with a lid.
5. After 5 min remove the lid  and leave it like that till all the water dries.
6. Take a broad vessel. Add oil. Put cumin seeds, red chillies and curry leaves.
7. Then add green chillies and onions. After the onions get brown in color add the boiled chicken and the rest of the garam masala and fry for 15 min till it gets nice brown color.
8. Serve it on a serving plate with hot rice.





Wednesday 24 April 2013

Instant Mango Pickle


Ingredients:
Raw mangoes=1(medium size).
Red chilli powder=3tbsp
Salt=to taste.
Garlic pods=8 mashed with skin.
Oil=4tbsp

Method:
1. Peel mango and chopped into half inch pieces.
2. Mix with rest of the ingredients. 
3. Mix well. 
4. Adjust seasoning and serve with hot rice with a dollop of ghee.