Mixed Fried Rice ( vegetables,Prawns,Chicken & Egg )

Fried rice loaded with veggies ,chicken, prawns & eggs a Indo Chinese delight all sauteed to make a flavorful blend of rice.You go to a restaurant be it lunch time ,tea time or dinner time  most of the customers love to have  fried rice It's the most popular dish...
  
I vividly remember trying this recipe after learning from my cooking class it must be 42 years back  those days i used to deep  fry all the veggies, chicken, prawns that was how i was taught & my family was impressed with me & i used to make it often those days & now i have improved on the recipes  making it with veg or non veg &  stir frying it with different sauces ( no deep frying)👍Mixed fried rice is the best 😊 &  My mom & dad used to love fried rice & enjoyed with Ginger Chicken 

Here i share  mixed ( prawn, chicken, veggie,egg ) fried rice made from scratch without using leftover rice.
For the rice i prefer to  use the rice cooker which is quick by the time it's cooked the rest of the of the additions is ready..

Serves : 4
Ingredients :

• 200 gm / 1 cup basmati rice.
• 100 gm prawns.
• 100 gm  boneless chicken.
• 60 gm carrot .
• 60 gm cabbage.
• 20 gm each of red, green, yellow capsicum.
• Few spring onion leaves.
• 15 cloves garlic cut into thin slices.
• 1 tbsp soy sauce.
• 1 egg. 
• 2 & 1/2 tbsp olive oil or any other oil.
• 4 green chilies.
• 1 & 1/2 tbsp soy sauce.
• 1 tsp schezwan sauce( optional )
• 1 tsp + 1/2 tsp salt or according to your taste.
• 1/2 tsp crushed peppercorns.

 Method :

• Wash the rice & cook in a 2 cups water add 1 star anise  1''cinnamon, 1/2 tsp salt & 1 tsp olive oil or any other oil when done keep aside to cool gently fluff with the fork don't allow the rice to over cook.

• Cut the veggies in in julienne or you can dice it, cut the onions into thin slices & finely chop the springs onion leaves.
• Cook the prawns  & the chicken separately with a pinch of salt & crushed pepper.( I prefer to chop the prawns if they are larger in size) & shred the chicken .

• In a heavy bottomed wok or pan add the oil when hot slit the green chilies & add to it & fry well so that the oil gets infused 2 to 3 sec remove the green chilies & discard it.
• Add the garlic slices & saute for 1 min.

• Add the onions,carrot & saute on high flame for 1 min .
• Add the rest of the veggies, prawns & chicken & stir fry for 2 to 3 min .

• Add in the soy sauce, schezwan sauce( optional ),salt, pepper & mix well.
• Push all the mixture around the pan & make a space in the middle add in the egg & let it cook for a sec.

• Scramble the eggs..
• Stir in with the veggies,prawns & chicken together.

• Next add the cooked rice & mix well on high flame for 2 to 3 min add crushed pepper & salt if required 
• Add in the fresh  chopped spring onion leaves..Keep a few for  garnishing ..

• Mix all till combined & Garnish with Spring onion leaves & serve hot with tomato sauce or Ginger Chicken it's yummyy!!! 😋

Dry Fruits & Poha Chivda

Happy Diwali !!!
It's festive time & it's the time to make sweets & snacks...This year Diwali i share awesome healthy homemade snack Dry Fruits & Poha chivda can make it often & store it, gr8 for festivals or take it while travelling..

Regular chivda  are deep fried & some like to add roasted gram Dal & sev ... Here  the dry fruits are roasted in microwave separately with a drop of ghee & seasoned with olive oil with lots of dry fruits it's slightly sweetened, nutty,spicy & crispy,  it's best made in nonstick pan... Dry fruits poha chivda  will be loved by all age groups..

Ingredients:

• 2 cups poha thick variety. 
• few curry leaves.
• 5 tbsp ghee or olive oil.
• 1 tsp mustard seeds
• 2 tsp fennel seeds
• 1 tsp jeera / cumin seeds.
• 8 green chilies.
• 1 tsp turmeric powder.
• 5 tbsp sugar.
• 1 tsp salt.
• A pinch of  asafoetida / hing. 
• 1/2 tsp crushed peppercorns.

Measure all the ingredients & keep it ready. 

• 1/8 cup pistachio.
• 1/4 cup groundnuts.
•  1/4 cup/ 40 gm almonds.
• 1/4 / 40 gm cashew nuts. 
• 1/8 cup each  dried cranberry & cherries.
• 40 gm copra or coconut slices.
• 60 gm raisins.

Method :

• Wash the curry leaves, green chilies & keep aside.

• Dry roast the poha in a nonstick wok or pan till the poha is crisp, keep stirring  till the pan it's cool .Keep aside the pan.

Let's roast the dry fruits in the microwave separately.. 

Pre note : Each microwave has different power so adjust the cooking time accordingly..My highest microwave power is 900 watt

• In a micro safe bowl add the pista & 1/4 tsp ghee & cook on  high power in a microwave  for 1 min keep checking in between till light brown..Add to the roasted poha.
• Next add the groundnuts in the same micro safe bowl add 1/2 tsp water & a pinch of salt mix & cook on high power for 2 min. Empty the groundnuts in the poha pan.
• Cashew nuts add 1/4 tsp ghee & microwave for 2 min.
•  Cranberry & cherries add 1/4 tsp ghee & microwave for 50 sec.
• Coconut slices for 50 sec.
• Raisins add 1/4 tsp ghee  & roast for 50 sec.
• Curry leaves microwave for 1 min.Click here how to roast & powder curry leaves 

• In another  nonstick pan add 5 tbsp olive oil when hot add the mustard seeds when it stops crackling add in the slit green chilies & saute them till well fried.

• Add in the jeera / cumin seeds,fennel seeds & turmeric powder & saute for a sec.

• Next add the sugar, salt,  asafoetida / hing & crushed peppercorns.saute for a sec off the flame & Add to the poha mixture.. 

• Place the pan on medium heat & mix the poha mixture well.  If required add few more sugar & peppercorns.

• Off the flame & keep stirring till it cools.

• Store in a airtight jar .. Enjoy the snack 😋😊

Egg White Chapati Sandwich

I share a amazing licious & healthy breakfast recipe egg white chapati sandwich😋 The way of making it's very unusual all you need is 2 chapati or phulkas,eggs & veggies( I prefer make the chapati the previous night so that i don't need to make chapati the next day) ...

Serves: 2

Ingredients:

• 2 egg whites.
• 1 tbsp milk.
• 2 chapatis or phulkas.
• 1/3 cup capsicum( mixed red,green,yellow)
• 1/8 cup mushroom.
• 2 green chilies.
• Salt to taste.
• 1 tsp oil. 
• 1/2 tsp crushed peppercorns.
• 1/4 tsp basil leaves (dried or fresh)chopped finely)

Method:

• Whisk the egg whites till frothy add a pinch of salt,pepper corns, milk & beat again & keep aside.
• Chop the capsicum's, mushroom & green chilies finely.

• Heat 1 tsp oil in pan add the minced green chilies & saute for a sec. 

• Add the capsicum's & mushroom & saute for 2-3 min..

• Place a mould  as you can see the 👆 image..& gather all the veggies inside the mould or you can use a smaller pan..

• Pour the frothy egg white inside the mould...

• Cover with a lid & cook on slow flame till it's done.

• Once  the omelette is set remove the mould slowly..

• Cover the omelette with a chapati or phulka.

• Here be careful it's tricky but easy place a plate upside down over the pan...

• & slowly  invert the pan ( omelette)upside down on to the plate 👆 Doesn't it look gr8 if you like can grate cheese over it..Now slide the omelette on to the pan slowly..

• & cover it with another chapati or pulkas apply ghee or butter & fry on both sides till crisp.

• Place the egg chapati sandwich on a plate..

• Cut into 4 pieces with a pizza cutter..

• Drizzle with tomato sauce & serve hot it's awesome 😋

Rice Kheer with Pista Flavour

 Happy onam!!!😋2018

Today  i share is the king of payasam '' Pal Payasam'' /kheer with pista flavor have it warm or cold kheer is yummy!!!!  

My version of making kheer is not the pressure cooker kind i prefer the slow cooked kheer made with Khaima / jeerakasala rice ( Kerala Biryani Rice)...
 When i cook the rice  i combine water, milk & cook till the rice is overcooked & absorbs all the water  then add the milk & milkmaid  till i get the right consistency ..Here I've flavored the kheer with  pista..

The key in making this kheer is the cinnamon, saffron & pista.. I love the color of this kheer after the ground pista has been added & its yummy as it looks sprinkled with chopped pista..

Serves:4
Ingredients:

• 1/8 cup / 40 gm kerala biryani rice(Khaima / jeerakasala rice ) or basmati rice 
• 40 gm + 20 gm pista.
• 1/4 tsp saffron soaked in 1/2 cup hot milk.
• 1 cup water
• 1 + 1/2 cup milk.
• 1/2 cup milkmaid.
• 2'' cinnamon.
• 1/4 cup sugar ( if required .

Method :

• Wash & soak the rice for 30 min , drain & keep aside...

• Soak the 40 gm pista in 1/2 cup milk , saffron & heat for 30 sec in microwave & keep aside, after 10 min grind to a course paste...

• Heat 1 cup water & 1 cup milk & bring to a boil...Add the rice & cinnamon & let it cook on medium flame..(Stir often to ensure the rice doesn't stick to the bottom).

• Cook till the rice is overcooked  (If required add milk) & the consistency should be semi thick..

• Add the ground pista & mix it well simmer for 5 min..

• Add the 1/2 cup milk , 1/2 cup milkmaid & let it simmer on medium flame for 5-10 min (add 1/4 cup sugar if required) Of the flame & let it cool.

• Rice kheer with pista is ready....Chilled kheer is the best way to serve...

• Sprinkle with 20 gm chopped pistachios...😋 

   

Easy Potato Recipes ( For poori & chapatti )

Potato is a sort of  like a non-veg in a vegetable dish, Whatever masala u add mix it with any vegetable it tastes gr8. boil, fry,bake or stuff it in dosa, bread or roti it's yummy...
 Potato is frequently made for breakfast in my kitchen So here's some of my potato recipes 

1.Potato stew/ ishtu :

This hearty potato stew, we mallu's call it ishtu is cooked with onions , green chilies, coconut milk, pepper & cinnamon One of my easiest frequently made for breakfast with  Idiyappam  or Vellayappam / Appam..If you are in a hurry you can add ready made coconut milk....Very healthy dish & no need to season....

Makes 4 servings.
Ingredients :

• 200 gm potatoes.
• 100 gm / 1 cup grated coconut.
• 1/ 100 gm onion.
• 3 green chilies.
• 2'' cinnamon.
• 3 cloves crushed.
• 1/2 tsp grated or ginger paste.
• 1 tsp fresh crushed peppercorns.

Method:

• Peel the potatoes & chop roughly.
• From the grated coconut extract 1/2 cup thick coconut milk, 1/2 cup thin coconut milk & 1 cup thinner coconut milk Check here on how to make coconut milk.
• Slice the onions & slit the green chilies.

1. The easiest way to make stew/ ishtu add the potatoes, onion, green chilies,ginger, cinnamon, cloves & the thinner 3rd coconut milk & 1/4 cup water in pressure cooker ( Do not add salt the milk will curdle ) & cook to 3 whistles, off the flame.
2. Once the pressure is down open the lid & mash the potatoes slightly .
3. Add the 2nd coconut milk once it boils cook on medium flame for 5 min.
4. Add the 1st thick coconut milk & the crushed peppercorns & simmer for 5- 8 mins.
5. Garnish with finely chopped fresh curry leaves.

Note: No need to season it's delicious 😋 without seasoning.. If you want to season fry 1 sliced onion & curry leaves  in 1 tbsp coconut oil & fry to a light brown colour & pour into the curry.

-----------------------------------------------------------------------------------------------------------------------------------

2. Potato & Cashew Nut Subzi :

This sabzi goes well with poori or chapati...I tempered it with the panch phoran (A traditional Bengali masala) which is a favorite of mine..

For panch phoran : 1 tbsp mustard seeds, 1 tbsp jeera, 1 tbsp fennel/ saunf, 1 tbsp nigella seeds, 1/2 tbsp methi / fenugreek seeds mix them all & store it..
For panch phoran powder : Dry roast all the 5 panch phoran spices & allow it to cool then powder the spices in a mixer grinder store it in airtight bottle & refrigerate it for freshness..

Serves : 3

Ingredients :

• 200 gm potatoes.
• 40 gm cashew nuts.
• 200 gm / 2 onions.
• 3 green chilies.
• 1 tsp panch phoran.
• 1/2 tsp panch phoran powder.
• 3 tbsp oil.
• Few curry leaves.
• 1/2 tsp turmeric powder.
• Pinch of hing / asafoetida.

Method :

• Boil the potatoes,peel & mash them slightly add turmeric powder, salt & panch phoran powder & keep aside.
• Mince the green chilies & the garlic..

• In a kadai add oil & temper it with 1 tsp whole panch phoran spice once it stops crackling add the green chilies, garlic,hing / asafoetida & saute for 2 min..

• Add the sliced onions, cashew nuts, curry leaves & saute them till light brown.
• Next add the boiled & mashed potato & mix well, keep sprinkling water so that it doesn't stick the pan.

• Cover & cook till done & dry.
• Serve hot  poori or chapati.

Note : You can omit the panch phoran & use just mustard seeds & jeera/ cumin seeds..

----------------------------------------------------------------------------------------------------------------------------------

3. Potato Curry:

Serves : 4
Ingredients :

• 200 gm potatoes..
• 100 gm onions.
• 4 green chilies or according to your taste.
• 1/4 tsp grated ginger.
• 3 crushed garlic.
• 1 cup water.
• A pinch hing / asafoetida. 
• 1/4 tsp turmeric powder.
• 1/4 tsp Curry Leaves Powder
• 1/2 tsp jeera / cumin seeds.
• 2 dry red chilies.
• 1 tbsp oil.
• A pinch of sugar.

Method :

1. Add the chopped potatoes,chopped onions,green chilies,ginger,garlic, turmeric powder, salt & 1 cup water in a pressure cooker, cook to 3 whistles & off the flame.
2. Once the  pressure is down open the lid .
3. Mash them well with a masher, check the salt & keep on low flame to simmer. In another pan heat 1 tbsp the oil when hot add the mustard & cumin seeds let it pop add the dry red chilies saute for a sec.
4. Pour the seasoning to the potato gravy with a pinch of sugar & miw well simmer for 5 min.Take off the flame.
5. Garnish with  Curry Leaves Powder 

•  Serve with poori or chapati....😋

---------------------------------------------------------------------------------------------------------------------------------