Vegetable Fried Rice (Indian Style, without soy sauce)

Tags

Bachelor recipe, easy fried rice recipe, Fried Rice, fried rice without soy sauce, Indian bachelor recipe, Indian Style Vegetable Fried rice, Soy sauce free fried rice, Vegetable Fried Rice

When I get loads of veggies, on Sunday I opt for vegetable fried rice. My hubby would not want to use soy sauce. So here is a very interesting version with the usage of vinegar. It tastes awesome. My hubby gave me this recipe. We both love it. Hope you will also enjoy this.

Ingredients:

Rice : 2 cups

Onion : 1/2 of a large finely chopped (yellow onions will go great)

Carrot : 2 small

Beans : 10 numbers

Green Bell Pepper/Capsicum : 1/2

Cauliflower : 4 to 5 florets

Peas: 2 to 3 tablespoons (I use frozen)

Spring Onion : 1 strand

Apple Cider Vinegar : 6 tablespoons (Normal vinegar would also work)

Salt : as required

Black Pepper Powder : 1 tablespoon

Oil : 2.5 tablespoons

Cinnamon Stick : 1 small

Bay Leaf :2

Cloves :2

Cumin Seeds : 1/2 teaspoon

Method:

• Chop all the vegetables to small pieces.
• Cook rice and set aside.
• Heat oil in a large pan. When hot add cinnamon sticks, bay leaf, cloves, cumin seeds.
• When they crackle, add onion, saute for 2 mins.
• Next add carrot, beans and saute for 2 to 3 mins.
• Add bell pepper now, saute for another 2 mins.
• Finally add cauliflower, frozen peas saute it. Mix black pepper powder, salt.
• Now add vinegar and mix. Let all the veggies cook. Finally add the spring onions cook for 2 mins.
• Once all the veggies are cooked. Reduce the heat to low.
• Mix the cooked rice.
• Once all the veggies and rice gets mixed, check for salt. If needed add more and mix.

Serve hot 🙂 I like it simple raita, you can also make gobi manchurian.

For all other rice varieties, please click here

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Sweet Diamond Cuts/Shakkarpaara

Tags

Baked Diamond Cuts, Shakkarpaara, Shakkarpaara with Gulab Jamun sugar syrup, Snack With Sugar Syrup, Sweet Diamond Cuts, what to do with excess suagr syrup, Whole Wheat Diamond cuts

Hope you all had a wonderful Diwali. I just made some millet poha ladoo , murukku, gulab jamun. On Diwali day, managed to make some Masala Cheeyam as well.

For gulab jamun I used the instant pack. I had some sugar syrup left out . Its was flavorsome as I had added some saffron, cardamom, vanilla extract. Usually everyone adds rose essence, I didn’t have it, so I used vanilla extract. I somehow didn’t want to throw that syrup. Decided to make sweet diamond cuts with it. It came out awesome. A great tea time snack. I have made it with whole wheat flour. Again traditionally it is made with all purpose flour/maida and semolina/sooji.

I have not given any measurement as I didn’t use any. You can play around with the sweetness and the amount of flour. Also I have not used oil while making dough, as the gulab jamun would leave out oil in the syrup.

Ingredients:

Whole Wheat Flour/Aata

Sugar Syrup

Oil : to deep fry

Salt : a pinch

Water : in case needed to make dough

Method:

• Combine flour, sugar syrup, salt and mix well.
• Form a dough if needed add some water and make a firm dough.
• It should not be loose and should be a thick one.
• Set aside for half an hour.
• Roll out with rolling pin and cut in to small diamond shaped pieces.
• While rolling out as we are deep frying, make it medium sized not too thick nor thin.
• Heat oil for deep frying.
• When hot, slowly drop pieces in and let it fry. Have the heat in low medium.
• Once done, remove and drain excess oil in a paper towel.
• Enjoy with a hot cup of chai or coffee.

For baked and savory version, here is the link Baked Wheat Crackers.

Samai, aval laddo/Little Millet, Poha Laddo

Tags

Aval Laddo, Little Millet Laddo, Little Millet Recipes, Millet laddo, Moriya recipes, Poha Laddo, Samai laddo, Samai laddu

Happy Diwali everyone 🙂  This year being the first year for my daughter, it is quiet special. But these days I am rarely getting time. Preparing day to day food with her is getting challenging.Even if I prepare something taking picture is time consuming 🙂 So I made this quick laddo. I try to include millet in my diet as they are rich in iron. This is a basic poha laddo, with the addition of millet.

Ingredients:

Little Millet/Samai : 1 cup

Poha/aval/Beaten Rice : 1/2 cup ( I have used red poha here)

Dalia/Pottukadalai : 1/2 cup

Sugar/Jaggery : according to your taste ( I used jaggery)

Ghee : 1/4 cup

Cashews : 10 to 15 numbers

Milk : 2 to 3 tablespoons

Method:

• Dry roast little millet/samo, poha, dalia and grind it to a fine powder.
• If you are using sugar grind it to a fine powder as well. I used jaggery, so I made a syrup and heated it.
• Heat ghee in another pan, roast cashews.
• Add ghee, jaggery syrup to the powder and mix.
• Heat milk and mix with the above.
• Form round balls when hot. If needed add more ghee.

As we are adding milk, this needs to be refrigerated. Stays good for a week.

Do check out some more Diwali recipes, Rice Kodubale, Sweet Somas/Gujia.

For Vada recipes to be prepared on Diwali, check here Uzundhu Vadai/Medu Vadai, Masala Vada/Paruppu Vadai

Once again Happy Diwali 🙂

Samai Upma/Little Millet Upma – Guest post to Maha’s lovely home

Tags

breakfast recipes, Little Millet Upma, Little Millets Recipe, Millet recipe, Samai, Samai recipes, Samai upma, south Indian breakfast, South Indian Breakfast recipes, Upma recipes

This is a very long pending post from me. I have given this guest post to Usha of “Maha’s Lovely Home” long back. When I was planning to post it in my blog, I had to go to labor. After that I couldn’t get time to post. So here it is. When Usha asked me to send some recipes, I planned to give her millet recipe.

Do visit her page to find lovely recipes. A very dedicated and talented blogger for a long time now. You can check my recipe in her page too.

Millets have a lot of health benefits and they can be prepared similar to Rava. They are gluten free as well.

Ingredients: (Serves 2)

Little Millet/Samai : 1 ½ cup

Onion : ¼ of a large

Green Chili : 2 (adjust according to your taste buds)

Ginger : ½ inch piece grated

Mixed Veggies : ½ cup ( I have used frozen, you can use fresh veggies)

Salt : as needed

Water : 4 1/2 cups ( 1 cup samai requires 3 cups water)

Oil : 1 ½ teaspoon

Mustard Seeds : ¼ teaspoon

Urad Dal : ¼ teaspoon

Channa Dal : 1.4 teaspoon

Curry Leaves: Few

Cilantro : to garnish

Method:

• Soak Samai/Little Millet in water for half an hour. Drain and set aside.
• Chop onions, green chilies.Heat oil in a pan, when hot add mustard seeds, urad dal, channa dal.

  When they turn golden brown, add curry leaves.

• Next add onion, green chili and saute till translucent.
• Now add the frozen veggies, saute till half done. Frozen cooks faster than fresh.

  Next add water and let it boil. Add salt to it.When it hot enough, add the drained samai and mix well.

• Cover with a lid and cook till soft and water gets dehydrated.
• Garnish with chopped cilantro leaves.
• Serve with any chutney.

To check out some chutney recipes, see below

Peanuts Chutney

Celery Chutney

Onion Chutney/Vengaya Chutney

Ginger Chutney/Allam Pachadi

Coconut Chutney

Peerkangai Thol Thugayal/Ridge Gourd Skin Peel Chutney