Vegetable Fried Rice (Without Soya Sauce)

Vegetable Fried Rice can be served for lunch / Dinner.

Quantity mentioned below can be used for : 2 people

Ingredients :

Oil - 4 tsp
Bay leaf - 1
Cinnamon - 1
Clove  - 1
Onion - 1 (large) finely chopped
Sweet corn - 50 gm
Green peas - 50 gm
Carrot - 1 (medium) sliced
Beans - 4 nos (chopped)
Bell pepper (green) - 1/4 (chopped)
Cabbage - 50 gm (finely chopped)
Salt - as required
Pepper - as required
Vinegar - 4 tsp
Basmati Rice (Boiled) - 400 gm

Method :

1. Heat oil in a pan.

2. Add bay leaf, clove and cinnamon. Fry for a minute.

3. Add finely chopped onion. Fry well till it turns light brown.

4. Add vegetables as per choice and let it cook for 5 minutes.

                                     

5. Add bell pepper and cabbage. Let it cook for3 minutes.

6. Add salt and pepper as required. Mix well.

7. Add vinegar and mix well. Let the veggies cook for 5 minutes.

8. Add the boiled basmati rice and toss well.

9. Fried rice is ready to be served.

Semiya Payasam (vermicelli pudding)

Vermicelli pudding (semiya payasam) is an easy to prepare sweet / dessert.

Ingredients :

Ghee - 2 tbsp
Cashew - 10 (split)
Dry grapes / Raisins - 7
Cardamom powder - 1/4 tsp
Vermicelli (Semiya) - 1 cup
Water - 2.5 cups
Milk - 2 cups
Sugar - 4 tsp
Salt - a pinch

Method :

1. In a pan, heat ghee on medium flame. Add vermicelli and fry till it turns golden brown in colour.
    Drain it to a plate and Set it aside.

2. In the same pan, add water and let it boil. Now add salt, sugar and vermicelli.

3. Let the vermicelli cook well.

4. Add milk and cardamom powder.

5. In an other small kadai, heat ghee. Roast cashews, sultanas (dry grapes). Add it to the payasam
   (pudding)

5. Refrigerate it and serve chilled.

       

     
                                              

  

Pepper Mushroom Sandwich

Pepper mushroom Sandwich can be prepared for any quick meal / snack.

Ingredients :

Oil - 1 tsp
Onion - 1 (big) chopped finely
Garlic pods - 5 (chopped finely)
Mushroom - 75 gm (chopped)
Garam masala - 1 tsp
Salt - as required
Pepper - 1 tsp
Coriander leaves - 2 tsp (chopped finely)
Bread slices - 8
Butter - as required

Method :

1. In a pan, heat oil. Add onion and garlic. Fry till raw smell disappears.

             


2. Add chopped mushroom. Toss on high heat.

            

3. Add salt, pepper, garam masala and chopped coriander leaves.

5. Apply butter on the bread slices. Add a layer of the pepper mushroom in between the bread slices.

6. Grill it or toast it using a toaster.

Note :
If  preferred, finely chopped tomatoes can be added after the onions are well fried.

Mushroom Briyani

Mushroom Briyani can be served for lunch along with raita.

Quantity mentioned below can serve : 2 people

Ingredients :

Ghee - 1 tsp
Oil - 1 tbsp
Bay leaf - 1
Clove - 1
Cardamom - 1
Onion - 1 (large) sliced
Green chilli - 2 (slitted)
Tomato - 1 (large) chopped
Mint leaves - handful (finely chopped)
cotiander leaves - handful (finely chopped)
Salt - as required
Turmeric powder - 1/4 tsp
Coconut milk - 240 ml
Rice - 400 gm
Water - 470 ml

To Grind :
Cloves - 4
Cinnamon - 1 inch piece
Cardamom - 3
Fennel - 1 tsp
Shallots - 8 to 10
Red chilli - 8
Ginger - 1 inch piece
Garlic - 5 pods

Method :

1. Soak basmati rice in water for 30 minutes.

2. Put the ingredients mentioned under "To Grind" . Grind into a smooth paste adding little water.
    Set aside.

                    

3. In a pressure cooker, heat ghee. Add bay leaf, clove and cardamom. Fry for a minute.

4. Add onion, green chilli. Fry till onion turns light brown in colour.

              

5. Add the grinded paste in the pressure cooker.

6. Add salt and turmeric powder. Fry for a minute.

7. Add tomato and fry till raw smell disappears.

8. Add chopped mushroom to the pressure cooker.


                      

9.  Add chopped coriander leaves and mint leaves. Fry for a minute.

                                      


10. Add basmati rice into the pressure cooker.

11. Add coconut milk and give a mix.

12. Close the lid and let it cook for 2 whistles.
      Switch off the flame and open the lid once after the pressure gets released on its own.

13. Serve hot with Raita or any side dish as per your wish.

Methi Dhal Curry

Methi Dhal Curry can be served with Chapathi / Rice

Quantity mentioned below can be used for : 2 people

Ingredients :
Green chilli - 4
Methi leaves - 1 medium bunch (chopped)
Toor dhal - 100 gm
Moong Dhal - 50 gm
Garlic - 3 pods
Turmeric powder - a pinch
Oil - 2 tsp
Mustard - 1 tsp
Cumin - 1/2 tsp
Onion - 1 medium (chopped)
Tomato - 1 medium (chopped)
Tamarind paste - 1 tbsp (Optional)
Water
Salt - as required 

Method :

1. In a pan, boil 100 ml of water. Add salt and green chilli.

2. Add chopped Methi leaves.

3. Close with a lid, let it cook till colour changes.

4. Grind the cooked methi.

5. In a pressure cooker, take toor dhal, moong dhal and water accordingly.

6. Add garlic pods and turmeric powder.

7. Pressure cook for 3 whistles.

8. In a pan, add 2 tsp oil.

9. Add mustard and cumin.

10. Add chopped onion and fry till it turns light brown.

11. Add chopped tomato to the pan.

12. Let it cook till it turns mushy and add little salt.

13. Add grinded methi paste to the pan.

14. Let it boil and then add cooked dhal.

15. If methi is sour, add tamarind paste (optional).

Methi Dhal Curry is Ready !!