Vegetable Fried Rice – Indian Style

A very easy preparation. You can try frozen vegetables in place of fresh ones. Serve with some sort of raita or just plain yogurt.

Ingredients

• 2 cups Rice
• ¼ beans finely chopped
• ½ cup diced Bell Peppers
• ¼ cup spring onions finely chopped
• ¼ cup Green Peas
• few Mushrooms
• 1 small carrot finely chopped
• 2-3 Green Chilies finely chopped
• 1 tbsp Ginger finely chopped
• Salt to taste
• 1 tsp Black Pepper powder
• ¼ tsp asafetida
• 1 tbsp Lemon juice
• 1 tbsp chopped cilantro leaves
• 4-5 tbsp cooking oil

Method:

• Wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil 12-15 cups of water in a big pan. When water is boiled add rice along with a little salt.
  Cook uncovered on low heat till rice is just less then tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
• Heat oil in a wok or large pan, add asafetida and chopped vegetables.
• Stir fry for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp.
  Mix salt and pepper to taste.
• Add the cooked rice and mix well. Cook rice for 2-3 minutes.
• Stir in lemon juice, garnish with fresh cilantro leaves.
• Serve hot with Raita and chutney.

Do You Know?

White rice is produced by milling the seeds of the rice plant using rice huller. Chaff ( the outer husks of the grain) and bran ( rest of the husk and germ) are removed by this method which makes white rice less nutritive then brown rice.

White rice may be also buffed with glucose or talc powder (often called polished rice)

Despite the hypothetical health risks of talc (such as stomach cancer), talc-coated rice remains the norm in some countries due to its attractive shiny appearance, but it has been banned in some and is no longer widely used in others such as the United States.

In some places instead of talc , other substances such as glucose, starch, or other coatings may be used to improve the appearance of the grains.

For this reason, it is recommend washing all types of rice before cooking in order to create better-tasting rice with a better consistency.

Cauliflower Stalk Curry

When we make cauliflower curry we use only head (the white curd); the stalk is usually discarded. In Uttar Pradesh cauliflower stalks are also used to make curry.

Ingredients:

• 2-3 cauliflower stalks
• 1 small onion finely chopped
• 1" piece ginger chopped
• 2 cloves garlic finely chopped
• 1 green chili chopped
• 1 tsp coriander powder
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp amchur powder
• ½ tsp cumin seeds
• salt to taste
• 3-4 tbsp cooking oil
• Finely chopped cilantro leaves to garnish

Method:

• Cut off the head (the white curd) of cauliflower and remove the surrounding thick green leaves from the stalk. Chop off the lower hard end of the stalk. Now cut each stalk into 4 pieces lengthwise. Wash the stalks in water, scrubbing well in between side leaves to remove dirt.
• Boil water in a pan. Dip the stalks and leave them in hot water for 10-15 minutes. Strain and keep aside.
• Heat oil in a pan. Add chopped onion, ginger and garlic. Fry till they are light brown. Add coriander powder, garam masala, red chili powder, turmeric powder, amchur powder and salt. Cook for 2-3 minutes till the masala turns brown.
• Add green chili and the stalks, stir fry for 2-3 minutes. Cover and cook, stirring occasionally, on low flame for 20 - 30 minutes till the stalks are crisp and tender; put 2-3 tbsp of water in between if required.
• Do not overcook the stalks because soft stalks do not taste good.
• Garnish with fresh cilantro leaves and serve as a side dish with dal and roti or hot hot parathas.

Do You Know?

Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.

Cauliflower is linked with lower rates of cancer. They can also lower the risk of heart disease and stroke, counter anemia and help regulate blood pressure.

Bell Pepper Fried Rice

Believe me….. it is a feast to eyes as well as to taste buds…..so colorful…so yummy.

Ingredients:

• 2 cups Rice
• ½ cup diced green bell peppers
• ½ cup diced red bell peppers
• ½ cup diced orange bell peppers
• ¼ cup onions finely chopped
• 1 tbsp ginger finely chopped
• Salt to taste
• ½ tsp black pepper powder
• 1 tsp carom seeds (ajwain)
• ¼ tsp asafetida
• 1 tsp lemon juice
• 4-5 tbsp cooking oil

Method:

• Wash and soak the rice in enough water for 10-15 minutes.
• Boil 12-15 cups of water in a big pan. When water is boiled add rice along with a little salt.
  Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
• Heat oil in a wok or large pan, add carom seeds and asafetida and chopped vegetables.
• Stir fry for 2-3 minutes. Take care that bell peppers are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Cook for 2-3 minutes.
• Mix in lemon juice.
• Serve with Chutney or Raita.

Do You Know?

Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.

Red chilis contain high amounts of vitamin C and carotene ("provitamin A").

Yellow and especially green chilis (which are essentially unripe fruit) contain a considerably lower amount of both substances.

In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

Phirni (Creamy Rice Flour Pudding)

Ground rice is cooked in milk and sugar, and flavoured with green cardamom powder and rose water.

Ingredients:
6 cups full cream milk
6 tbsp milk powder
3 tbsp Indian Basmati Rice
1 cup Sugar (or to taste)
½ tsp Cardamom powder
2 tbsp Almonds blanched and sliced
2 tbsp Pistachios sliced
A few strands of saffron soaked in a little milk.
1 tbsp rose water

Method:

• Wash the rice and soak it in a little water for about 40 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside.
• Pour the milk in a vessel and bring it to a boil on medium heat.
• Take one cup of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously.
• Sprinkle milk powder little at a time over the boiling milk.Cook on low heat till the milk has thickened.
• Add sugar and stir well. Let the milk simmer on low heat for about 4-5 minutes.
• Remove from heat. Add the saffron and sprinkle cardamom powder on top.
• Garnish with sliced almonds and pistachios.
• Serve chilled.

Do You Know:

Rose water comes from distillate of rose petals. It has many uses and a wonderful smell.
Rose water is used as an important ingredient in many body creams due to its pleasant fragrance. Rose water is also a very useful toner. This is probably why Romans in the ancient days preferred to bathe in rose water. It is known that rose water helps to stimulate the nervous system.
Rose water also has certain antiseptic and anti bacterial properties. This is why it is useful to cure certain skin problems as well. Rose water can also be used in bath waters and as a skin softener.

Aloo Paratha (Potato Filled Pan-fried Flat Bread)

Indians love to eat parathas stuffed with potatoes or other vegetables which are complete meals and are eaten along with plain yoghurt and pickle.

So here is a simple recipe of Aloo Paratha ….you will enjoy it more with dollop of butter.

Ingredients:

• 2 cups whole wheat flour
• 2 boiled, peeled and mashed potato
• 1 small onion finely chopped
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp tsp raw mango powder (amchoor)
• 1 tsp garam masala
• Salt to taste
• 2 tbsp finely chopped fresh cilantro leaves
• 2 green chilies finely chopped
• Ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

• Prepare stuffing: Mix the mashed potato with the red chili powder, garam masala, raw mango powder, green chillies, chopped onions, coriander, and salt. Mix well. Divide potato mix in equal sized 4-5 balls and keep aside.

• Follow Making Paratha - Method V
• Knead the whole wheat flour into a smooth dough using warm water and keep aside for 1 hour.
• Divide the dough into 4-5 equal sized balls. Flour a clean surface and roll each ball out into a circle about 3-4" in diameter.
• Put one ball of the potato mixture into the center of the circle and fold the edges over to cover the filling completely. Gently press the ball into a Patti so that the edges are sealed.
• Roll out the Patti into a circle of 6-7" diameter (paratha) sprinkling whole wheat flour on the surface where it is rolled out.
• Heat a griddle and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
• Serve with butter, raita and/or pickle.

Tips:

While pan-frying press the paratha with a spatula on any nonbrowned areas until browned all over on both sides. I use potato masher to press paratha on the griddle to make crispy brown parathas.

Do You Know?

A ‘tawa’ is a round, thick iron griddle. It is slightly concave in the center. It is used for Indian unleavened flat breads called chappati or rotis.

Big sized tawa is used for cooking some unique dishes. The central part of which is used for shallow frying the food item while the outer rim is used to keep the food items warm.

These big tawas are popular in street foods like Aloo tikki and Pav Bhaji. Aloo Tikki is a typical tawa dish and is served straight out of the tawa and eaten immediately with chutney and salad.

Besani Bhindi (Cut Okra with Gram Flour)

It is a simple and quick recipe to make crispy fried, non slimy okra with gram flour.

Okra’s unique look, flavor and texture don’t appeal to all tastes, but knowing how to cook this unique vegetable can help tremendously.

Ingredients:

• 1 pound cut okra frozen
• ½ cup Bengal gram flour (besan)
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp carom seeds (ajwain)
• 2 tsps amchur powder ( raw mango powder)
• Salt to taste
• 1 tbsp Lemon juice
• 3-4 tbsp of cooking oil

Method:

• Put the frozen okra in a large mixing bowl and sprinkle all dry ingredients and lemon juice on it. Mix well. Please do not thaw the okra.
• Heat the cooking oil on a medium flame.
• Add the okra and fry it, till it is tender, stirring continuously.
• Serve with Roti and Daal.

Note: When you fry okra it should be still frozen.

Tips: While cooking okra (lady finger) add a few drops of lemon juice or a spoonful of curd to the ladyfingers for a crispy taste

Do You Know:?

Besan or Gram flour or Chana flour, is pale yellow flour made from ground, dried chickpeas. It is used in doughs, dumplings, and noodles; as a thickener for sauces; and as a batter for deep fried food.

Gram flour contains a high proportion of carbohydrates but no gluten, so it is not recommended for low-carbohydrate diets, but it goes well with gluten-free diets.

Apart from its capacity to make enhanced fried items, it is also used as a facial exfoliate, especially popular among young women in India and Pakistan. It is prepared as a paste with water, or milk, or yogurt.

Suji Halwa ( Semolina Pudding)

Semolina is fried in ghee and sugar is added along with nuts. It is always prepared on 'Ashtami' during Navratri Festival Days.

Ingredients:

• 1 cup suji (semolina)
• ½ cup ghee
• 1 cup sugar
• 2 ½ cups warm water
• 1 tsp cardamom powder
• ¼ cup fried or roasted chopped almonds, cashew nuts ,pistachio and chironji

Method:

• Heat ghee in a wok on medium heat, add suji and fry till it becomes light brown.
• Add warm water and sugar together. Stir continuously. When it thickens remove from heat.
• Mix in cardamom powder and nuts.
• Serve hot.

Note: Milk can also be added in place of water to give it a rich taste.

Do You Know?

The word halva is used to describe many distinct types of sweet confection, across the Middle East, Central Asia, South Asia, and the Balkans.
Halva based on semolina is popular in India, Iran, Turkey, Somalia, Pakistan and Afghanistan.
Halva may also be made from a variety of other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables—such as carrots, pumpkins, yams, and squashes.