Schezwan Egg fried rice

Another recipe to use up leftover rice. Easy and quick chinese meal at home..

Ingredients:

Cooked rice - 2 to 3 cups
Finely chopped Garlic - 1 to 2 tsp
Onion - 1 small, chopped fine
Chopped mixed veggies - I used carrots, capsicum, beans
Spring onions chopped - 2 tbsp
Schezwan stir fry sauce - 3 or 4 tbsp  (I used ching's secret)
Eggs - 1 or 2
Oil - 1 to 2 tbsp
Salt to taste

Preparation:

1. Heat oil in a wok and add garlic. When you start getting the aroma, add chopped onions and veggies and fry it till veggies are cooked and crisp. Add spring onions and fry for a minute. Add the schezwan sauce and enough salt and combine well.
2. In another pan, scramble the eggs with a little salt. Add the scrambled eggs to the wok along with rice and toss well on high fire for a few minutes.

Serve hot...

Sending this to Anyone can cook: Series 40

Also to my own event ABC Series: EGG recipes

Potato Egg rice

The complete makeover of some leftover rice...Potatoes and eggs make it a yummy meal perfect for lunchbox too...

Ingredients:

Cooked rice - 2 cups
Potato - 1, peeled and cubed
Oil - 1 to 2 tbsp
Jeera/Cumin seeds - 1/2 tsp
Chilly powder - 3/4 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Salt to taste
Egg - 1 or 2
Coriander leaves chopped for garnishing

Preparation:

1. Heat oil in a pan and add jeera. Add the potatoes and chilly and turmeric powders, salt and garam masala. Fry it well. Sprinkle a little water and cover and cook till potatoes are done(they should retain the shape).
2. Beat the eggs and add it to the cooked potatoes and scramble well.
3. Now add cooked rice and coriander leaves and combine everything well and toss it for a few minutes.

Serve with plain yoghurt or raitha.

Events


Lets cook with leftovers

The Kerala Kitchen - Jan 2012 hosted by Kaveri, an event series started by Ria and Rose.

Let's Cook: Rice by Radhika

Also to Potato Mania hosted by Siri

Vegetable pulav

A yummy and healthy pulav loaded with veggies. A one pot meal perfect for lunchbox.

Ingredients:

Basmati / Biriyani Rice - 2 cups, washed and drained

Onion - 1, finely chopped

Tomato - 1, chopped

Chopped mixed vegetables - about1.5 to 2 cups 

(I used beans, carrot, capsicum, green peas, potatoes, cauliflower and babycorns)

Ginger garlic paste - 1 tsp

Ghee or oil - 2 tbsp

Green chillies - 2 or 3, grind to a paste

Salt to taste

Whole spices

Cinnamon - 2 inch piece

Green cardamom - 2

Cloves - 4

Star anise - 1/2 of a flower

Bay leaves - 2

To garnish

Cashewnuts and raisins roasted in ghee 

Coriander leaves chopped

Preparation:

1. Heat ghee/oil in a pan and add the whole spices and fry for a minute. Then add ginger garlic paste and ground green chillies and saute. Add onions and mixed veggies and tomato and saute for 2-3 minutes.

2. Add the rice and combine everything well. Meanwhile boil 4 cups of water in another pan/kettle. Pour the boiling water and enough salt and cook covered till rice and veggies are cooked and all the water is evaporated.

3. Garnish with coriander leaves and Cashewnuts and raisins roasted in ghee.

Enjoy with raitha, papad and pickle.

This image is for Susan's B&W Wednesday.

The healthy pulav goes to the following events

Cook with spices: Cardamom

Royal feast - Biriyani

Let's Cook: Rice

Kerala Kitchen - Jan 2012 hosted by Kaveri

Carrot Rice

Another Blog Hop Wednesday is here and this time I'm paired with Rajani of My Kitchen Trials. Her blog has a variety of simple and easy recipes. Carrot being my daughter's favourite, I decided to try the Carrot Rice. The picture of the colourful rice tempted me a lot and when I made it, my daughter loved it too..Carrot rice is perfect for a lunchbox.
So, here is the recipe. I didn't have paneer in stock, so I had to do without it. May be next time :-)

Ingredients:

Carrot finely grated - 1 cup
Cooked rice - 1.5 to 2 cups (Basmati or Sona Masoori or Ponni)
Onion - 1, finely chopped
Ginger garlic paste - 3/4 tsp
Curry leaves - a few
Chilly powder - 3/4 tsp or more
Salt
Coriander leaves to garnish.
Mustard seeds - 1/2 tsp

Preparation:

1. Heat oil in a pan and splutter mustard seeds. Add onions and salt saute  till they start turning light brown. Add ginger garlic paste and combine.
2. Add carrots and saute for a couple of minutes. Now add chilly powder and curry leaves and mix well. Add the cooked rice and fold in gently. Switch off the flame. Garnish with coriander leaves.

Serve warm...Raitha goes well with this rice.

Sending this to Blog Hop Wednesday an event initiated by Radhika and  to Anyone can cook: Series 33 and to Friday Potluck

Sambar Saadam

If you are looking for a healthy and easy lunchbox recipe, this is the one...I found this simple and easy recipe at Nags Edible Garden and bookmarked it to try on a lazy morning where I wake up late and have to pack lunch. In this recipe, rice is cooked along with dal, veggies and sambar powder in a pressure cooker. 

Ingredients:

Rice (Sona masoori/Basmati/Ponni) - 1 cup

Toor dal - 1/2 cup

Tamarind - a small piece

Chopped vegetables - I took 5-6 green beans, 1 carrot, 1 potato and 1 tomato which was about 1.5 cups. You may add veggies of your choice.

Onion - 1 small, chopped ( you may use a few shallots instead)

Green chillies - 2, slit

Turmeric powder - a pinch

Sambar powder - 1 tbsp or more (adjust to suit your taste)

Chilly powder - 1/2 tsp (no need to add if your sambar powder is spicy enough)

Asafoetida/Hing - 1/4 tsp

Salt

Water 

For Seasoning

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Curry leaves - a few

Preparation:

1. Soak the tamarind in 1 cup warm water for 10 mins. Extract the juice and keep aside.

2. Heat oil in a pressure cooker and splutter mustard seeds. Add onions, green chillies, hing, turmeric, chilly and sambar powders and combine well. 

3. Now add all the veggies and mix well. Add toor dal and rice and 1 cup tamarind juice. To cook 1 cup of rice, we need 2 cups of water. As  1 cup tamarind juice is added already, add just one more cup of water. I wanted rice to be a little overcooked and mushy like bisibele bath. So I added 1+1/4 cups of water. 

4. Add salt and pressure cook for 3-4 whistles. The number of whistles may vary with the size of your cooker and the quantity you are cooking.

5. When the pressure gets released, open the lid and mix well. Sambar Saadam is now ready.

Sending this to Bookmarked Recipes - Every Tuesday Vol 53 and Anyone Can Cook:Series 29

Also linking to Rice Recipes

Lemon and Coconut rice

Lemon rice has saved me many times when I had to pack something for lunch, but had very little time. This is one of the best options when I feel lazy to make a curry. Serve with pickle and thats a tasty meal...I just added some coconut to the basic lemon rice recipe just for a change.

Ingredients:

Basmati Rice – 1 cup
Oil – 1 tbsp
Mustard seeds - 1/2 tsp
Onion – 1 small size, finely chopped
Green chillies – 2, slit
Curry leaves - a sprig
Chana dal - 1 tbsp or a little more
Shredded Coconut - 2 to 3 tbsp (If you skip this, you get lemon rice)
Turmeric powder – 1/4 tsp
Lemon juice – of 1 lemon
Salt

Preparation:

1. Cook rice and let it cool. Keep aside.
2. In a pan, heat oil and splutter mustard seeds. Add chana dal and saute.
3. Saute onions, green chillies and curry leaves  for a minute.Add turmeric powder and mix.
4. Add Shredded coconut, salt and lemon juice and combine well.
5. Add cooked rice and saute for a few minutes till the rice gets mixed well.

Serve hot.

Sending this to Quick and Easy Recipe Mela hosted by SpicyTasty

Also linking to Rice Recipes

Palak Pulav

A very nutritious pulav which can be made in a jiffy. If you pack lunch for yourself, kids or spouse, give this a try. A friend had asked me for some nutritious and colourful varities of rice that she can pack for kid's lunch. She was running out of ideas, and this was one I suggested.Instead of palak, you can choose methi (fenugreek leaves) or a combination of both.

Ingredients:

Palak/Spinach - a big bunch
Cumin seeds/Jeera - 1 tsp
Onion - 1, finely chopped
Green chilly - 3 slit lengthwise
Basmati Rice - 1.5 cups
Salt
Oil

Preparation:

1. Cook the rice with 3 cups of water. Spread it on a tray and let it cool.
2. Heat oil in a pan and add cumin seeds.
3. Add onion and green chillies and saute for a minute.
4. Add chopped palak and salt and mix well.Palak releases lot of water while cooking. So, keep it on high flame, till the palak is cooked and and water is evaporated.
5. Add the cooked rice and mix well.Saute on high flame for few minutes.

Sending this to Quick and Easy Recipe Mela hosted by SpicyTasty

Linking this to Life is Green Event 

Fried Rice

This is a basic fried rice recipe which you can customize by adding veggies of your choice, scrambled egg, prawns, chicken/mutton etc. If you are adding chicken/mutton/prawns, cook them before adding to rice. I have chosen french beans, carrots, capsicum/bell pepper and scrambled eggs. The choice is yours...

Ingredients:

For the rice
Rice – 2 cups
Butter – 2 tbsp
Lemon Juice – 2-3 tsp
Hot Water – 4 cups
Salt


Eggs - 3 scrambled
Chopped Onion – 1
Chopped Carrot – 1/2 cup
Chopped Beans –  1/2 cup
Capsicum cubed – 1/4 cup ( I used half capsicum)
Celery – 1 tbsp, chopped
Finely chopped Garlic – 1/2 tbsp
Finely chopped Ginger – 1/2 tbsp
Soya sauce – 2 tbsp
Green chilly sauce – 2 tbsp (adjust as per spice level of the sauce)
Butter – 2 tbsp
Pepper powder - 1/2 tsp to sprinkle (optional)

Preparation:
1. Heat 2 tbsp butter in a pan. Add rice & fry it for 5 minutes or till it starts cracking.
2. Add lemon juice, salt & hot water and cook till the rice is done.
3. Once the rice is cooked spread it on a clean towel or tray and let it cool.
4. Heat 2 tbsp of butter in a pan. Add onion, ginger & garlic.
5. When onions are soft, add carrot, beans, capsicum, celery and salt.Cover and cook till the veggies are done.
6. If you are adding cooked chicken, mutton or prawns add at this stage .
7. Add soya sauce & green chilly sauce and combine well.
8. Add Scrambled eggs and rice. Sprinkle pepper powder. You may also add Maggi Veg/Chicken cubes if you like. Combine well and cover and cook for 2-3 minutes.

Serve hot...

Suggested servings
Chilly Gobi
Mushroom Manchurian
Chilli Baby Corns