Egg Fried Rice in Indian Style

There are many variations to Egg Fried Rice, yesterday I made this Indian style fried rice. A Quick recipe with lot of veggies and proteins from eggs. This is one complete recipe!




You need:-
Rice uncooked- 3 cups
Oil- 4 Tbsp
Onion- 1
Spring onions- 1/2 cup
Peas- 1/2 cup
Green chillies- 4 to 5
Capsicum- 1 sliced (you can use a single color or slice different colors of Capsicum instead)
Carrot- 3 grated
cabbage- 1 cup grated
ginger- garlic paste- 1 1/2 Tsp
White pepper powder- 1 Tsp
Soy sauce- 1/3 cup
Eggs- 4

Procedure:-
1. Start by cooking rice by adding 6 cups of water, 1 Tsp oil and salt to taste in a rice cooker.

2. To a heated pan add 3 Tbsp oil, sliced capsicum and cook them for 3 to 4 minutes. Drain them onto a paper towel and keep them aside.

3. Now to the same pan add sliced onion, green chillies, spring onions cook for couple of minutes. Add ginger-garlic paste and fry for a minute. Add peas and cook for 3 to 4 minutes. Now add Soy sauce, a little salt for veggies, pepper powder. Now add cooked rice. Add grated carrot and cabbage.

4. To a separate pan, 1 Tbsp oil add eggs and cook them stirring occasionally. This should be like scrambled eggs.

5. Now add the scrambled eggs to the rice, fried Capsicum and mix everything and serve.

Mango Pulihora (Mango Rice)

Mango gives a unique twist to this Pulihora. If you like the tangy taste of Mango then you are sure to like this Mango Pulihora. Mango is my husband's favorite and he likes anything with raw mango in it. So, yesterday I made this for dinner.



Ingredients:-

For cooking rice:-
Rice uncooked- 3 cups
Turmeric- 1/4 Tsp
Oil- 1 Tsp
Water- 5 3/4 cups

For Tadka (Seasoning):-
Oil- 3 Tbsp
Whole red chillies- 3
Peanuts- 1 to 2 Tbsp
Channa dal- 1 Tbsp
Urad dal- 1 Tsp
Mustard seeds- 1/4 Tsp
Cumin- 1/4 Tsp
Turmeric- 1 pinch
Ginger- 1 inch piece (chopped into tiny pieces)
Green chillies- 6
Curry leaves- 1 spring
Raw Mango- 1 large (2 cups grated)
Salt- To taste

Procedure:-
1. To a rice cooker add washed rice, water, turmeric and salt. Cook the rice and let it cool-down for a couple of hours. If you are in a rush, you can spread out the rice in a tray or any big plate so that the rice cools down quickly.

2. To a hot pan, add oil and red chillies and fry for a minute. Then add Peanuts, Channa dal, urad dal, mustard and cumin. Let the nuts fry till golden brown. Now add ginger and sliced green chillies. Fry them for a minute and add curry leaves and grated mango. Add salt and fry the grated mango for 2 minutes. Now mix rice to this tadka well until the flavors are incorporated.

Serve it at room temperature. Mango Pulihora tastes even good the next day.

A quick tip for grating mango- First peel the mango then start grating it from all sides until you reach the pit.


While I was writing my post, our pet bunny Dhivy was comfortably napping in one of the dining chairs lazily for almost an hour. It is her favorite spot these days and won't even come down for a treat! She is such a cutie!

Bisibele Bhaat from One Hot Stove as an entry for Monthly Blog Bites

Today I made Quick Bisibele Bhaat from Nupur's blog One Hot Stove as an entry for Monthly Blog Bites# Pressure Cooker on her blog.





I should say this is the most easiest and tastiest Bisibele Bhaat ever! Thank you Nupur for sharing this dish with us. Today I have so many chores to complete so I made this Bisibele Bhaat for brunch.




I used what ever veggies I found in the refrigerator and used MTR Bisibele Bhaat mix and followed Nupur's Recipe exactly except I used Toor Dal instead of Moong Dal. That is the only variation.

Tomato Coconut Rice with Potato Kurma (Potatoes cooked in yogurt based gravy)

Tomato Coconut Rice is a very rich rice which has very different layers of flavors. It is spicy, tangy and sweet at the same time. It is often served with spicy Potato Kurma in our home.



Ingredients for Tomato Coconut Rice:-
Basmati rice- 3 cups(uncooked)
Coconut milk- 1 cup(canned)
Onion- 1 medium
Tomato- 2
Green chillies- 3 to 4
Ginger-garlic paste- 1 Tbsp
Lime juice- 2 Tbsp
Salt- to taste
Cilantro- for garnishing

For Tadka(seasoning):-
Oil- 3 Tbsp
Bay leaf- 1 to 2
Cinnamon stick- 1
Cloves- 4
Cardamom- 1


Procedure:-
To a pan, add 3 Tbsp of oil and turn the heat on. After a minute, add the bay leaf, cinnamon stick, cloves and cardamom. Fry for a minute in oil. Now add the sliced onion and green chillies. Cook the onion until it turns translucent. Add the chopped tomato pieces, cook them for a minute. Add ginger-garlic paste and fry for a minute. Add the washed raw rice and stir fry for a minute. Transfer the rice mixture into a Rice cooker. Now add 1 cup coconut milk and 4 3/4 cups of water. Add salt, lime juice and mix. Turn the rice cooker on. As soon as the rice is cooked, garnish with cilantro and serve hot.
Tomato Coconut Rice can be served by itself or with some curry of your choice.


Ingredients for Potato Kurma:-
Potatoes- 3
Onion- 1 medium
Ginger-garlic paste- 1 Tsp
Chilli powder- 1 1/4 Tsp
Salt- to taste
Garam masala- 1
Poppy seeds (gasagasalu) - 1 Tbsp
Yogurt- 1 cup ( I am using homemade yogurt which is not too thick. If your yogurt is thick consider using 1/2 to 3/4 cup depending on yogurt's consistency)
Cilantro- for garnishing

For Tadka (seasoning):-
Oil- 2 Tbsp
Bay leaf- 1
Cinnamon stick- 1
Cloves- 3
Turmeric- 1 pinch

Procedure:-
1. First start by thinly slicing onions and keep them aside. Then peel the potatoes and cut them into half. Now slice them horizontally like shown in the picture. (You can cut them any shape you like but I usually cut them this way for this dish.) Take the poppy seeds in a small jar of the blender, add 1 Tbsp of water and make a fine paste.





2. To a pressure cooker add the oil and turn the heat on. Add the bay leaf, cinnamon stick, cloves and let them fry for a minute. Now add turmeric also add the onions and cook until they are translucent. Add the ginger-garlic paste and cook for a minute. Now add the potatoes fry for a minute add 2 cups of water. Add chilli powder and salt. Close the lid and cook until the first whistle comes. Once the first whistle comes, reduce the heat to low. Turn off in 5 minutes.

3. After the steam is released, open the lid and turn the heat on. Add garam masala powder, poppy seeds paste and cook for 5 to 10 minutes until the gravy thickens. Turn the heat off and then add the beaten yogurt and stir. Garnish with cilantro and serve.

Tip- If the heat is not turned off, the yogurt might cuddle. So, it is btter to turn the heat off and the yogurt. Poppy seeds can also be powdered in coffee grinder but make sure before you add to the curry, to take the powder and add some water to make a paste.

Nimmakaya Pulihora (Lemon Rice)

For holi, I made Nimmakaya Pulihora (Lemon Rice) and Bread Halwa. I made these super easy dishes which are very classic and traditional for festivals. These dishes are super easy and very time saving so, I can enjoy the festival with my family and friends instead of sitting in kitchen cooking all day! So, the Holi fun begins with these



Ingredients:-
For cooking rice:-
Rice (uncooked)- 3 cups (I used basmati but you can also use Sona masori)
Water- 6 cups
Oil- 1 Tsp
Turmeric- 1/2 Tsp

For Tadka (seasoning):-
Oil- 4 Tbsp
Asafoetida- 1 pinch
Whole red chilli- 3
Mustard seeds- 1/4 Tsp
Cumin seeds- 1/4 Tsp
Channa dal- 2 Tbsp
Urad dal- 1 Tbsp
Turmeric powder- 1 pinch
Ginger- 1 inch(chopped or grated fine)
Green chillies- 6
Curry leaves- 1 spring
Peanuts- 1/3 cup
Cashews- 1/3 cup
Lime or lemon juice- 1 cup
salt- to taste

Procedure:-
1. Start by adding rice, water, oil and turmeric to the rice cooker. Cook the rice and let it cool down. You might want to tranfer the rice into a tray to cool down if you are in a hurry.

2. Squeeze the juice out of the limes and add salt, mix and keep it aside.

3. In a pan add the 4 Tbsp oil and turn the heat on. Add the red chillies which are broken into pieces. Let them fry for a minute. Then add asafoetida,mustard seeds, cumin seeds, channa dal, urad dal, turmeric, peanuts, cashews and let the dal fry. Once the nuts and dal get light golden brown, add ginger and green chillies (which are slit length wise). Fry green chillies for a minute and add curry leaves at the very end and turn the heat off.

4. Now add the Tadka to rice. Also add the lemon juice. Mix every thing well and serve.