Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts

Vegetable Jalfrezi Recipe | How to make vegetable jalfrezi | Mix vegetable curry [Video]


Vegetable Jalfrezi recipe with step by step photo and video instructions. Vegetable Jalfrezi is a mixed vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and can be made to fit a vegan or plant based diet with simple replacements. 

In a hurry? Jump to Video or Jump to Recipe


mix vegetable gravy paneer jalfrezi indian

mix vegetable gravy paneer jalfrezi indian


Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy. 

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.

mix vegetable gravy paneer jalfrezi indian


mix vegetable gravy paneer jalfrezi indian




If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Vegetable Jalfrezi


mix vegetable gravy paneer jalfrezi indianVegetable Jalfrezi is a popular Indian mix vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and vegetarian. It can be made vegan by either skipping the Paneer or swapping it out for Tofu.

Recipe Type:  Curry
Cuisine:          North Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              3-4

Ingredients:


1 large Onion
3 Tomatoes
0.5 cup Cauliflower florets
0.5 cup Broccoli florets
1 Carrot
8-10 Green Beans
8-10 Baby corn
0.5 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
50 gms Paneer or Tofu
1 Tbsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 2 tsp Vegetable Oil
0.5 tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)
1 tsp Cumin seeds (Jeera)
Salt to taste

Method:


1. Heat 2 tsp oil in a kadhai. Cut the paneer into batons and fry them lightly until golden brown on all sides. Remove from heat and keep aside.
2. Add the remaining oil to the kadhai and add the cumin seeds.
3. Add the finely chopped onions and saute until golden brown.
4. Add in the ginger garlic paste and saute until fragrant.
5. Puree the tomatoes and add in the kadhai.
6. Cook on medium heat for 8-10 minutes or until the oil separates.
7. Add in the ketchup and mix well.
8. Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 
9. Add water.
10. Cook on medium heat until the vegetables are almost done.
11. Now add the remaining vegetables like baby corn, broccoli, capsicum.
12. Add the turmeric powder, kitchen king masala, red chilli powder and salt.
13. Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
14. Add the paneer to the gravy.
15. Add sugar/jaggery to suit your taste.
16. Garnish with coriander leaves and serve hot with rotis or rice.


Step by Step Recipe with Photos:



mix vegetable gravy paneer jalfrezi indian

1) Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer /tofu similarly Chop the onion finely. Puree the tomato. 

mix vegetable gravy paneer jalfrezi indian

2) Heat oil in a large pan and add the cumin seeds.


mix vegetable gravy paneer jalfrezi indian

3) Once they brown slightly, add the onions and saute until they are translucent. Add the ginger garlic paste and mix well.

mix vegetable gravy paneer jalfrezi indian

4) Add the tomato puree. 


mix vegetable gravy paneer jalfrezi indian

5) Add ketchup.

mix vegetable gravy paneer jalfrezi indian

6)  Cook on low heat until the oil separates. Approximately 8-10 minutes.

mix vegetable gravy paneer jalfrezi indian

7) Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 

mix vegetable gravy paneer jalfrezi indian

8) Add water. Cook on medium high heat until the vegetables are almost done.

mix vegetable gravy paneer jalfrezi indian

9) Now add the remaining vegetables like baby corn, broccoli, capsicum.
Add the turmeric powder, kitchen king masala, red chilli powder and salt.
Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.

mix vegetable gravy paneer jalfrezi indian

10) In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu.

mix vegetable gravy paneer jalfrezi indian

11) Fry until the paneer is slightly brown.

mix vegetable gravy paneer jalfrezi indian


12) Add the paneer to the gravy. Add sugar/jaggery to suit your taste.


13) Garnish with coriander leaves and serve.




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Vegetable Cutlets with Coriander Mint Chutney | Indian Veg Cutlet Recipe [Video]


Vegetable Cutlet Recipe with step by step video instructions. Indian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.


In a hurry? Jump to Video or Jump to Recipe

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Vegetable Cutlets with Coriander Mint Chutney


how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.comIndian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              8-10 Cutlets

Ingredients:


For the cutlet:



3 to 4 Potatoes, medium sized
0.5 cup mixed vegetables (carrot, green beans, green peas)
0.5 Beetroot
2 Tbsp Coriander leaves
1 tsp Red chilli powder
0.5 tsp Turmeric powder
1 tsp Garam masala
2 Tbsp Flour (maida)
3-4 Tbsp Fine semolina (Chiroti rava)
Oil to fry
Salt to taste
Water as required

For the chutney:


0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves
1 Green chilli
1 clove Garlic
Salt
Water

Method:


To make the Cutlet:


1. Boil the potato until done. Peel and mash them.
2. Chop carrot and beans finely. Boil them along with the peas until done.
3. Peel and chop the beetroot and boil until cooked.
4. Drain and add the vegetables along with chopped coriander leaves to the potato.
5. Add all the spices and salt to the potato and mix well. If the cutlet mixture feels wet, add either bread crumbs or dip a slice of bread in water and immediately remove it out, squeeze out the water and crumble the bread into the mixture.
6. Divide the mixture into 10 equal parts and roll them into balls. Gently flatten the balls to make a patty. You can be creative and make fancy shapes too with a cookie cutter.
7. Heat oil in a pan. You can either shallow fry or deep fry the cutlets.
8. Take the flour in a shallow plate and add 0.25 to 0.5 tsp salt to it. Add water by the spoonfuls and whisk until you have a smooth slurry.
9. Dip the cutlet in the slurry and dip in semolina and place it in the pan.
10. Cook on each side until it is golden brown. Remove from heat once both sides are cooked.
11. Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:


1. Grind everything in the mixer/blender with 1 tbsp of water


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Shallow fried fritters made from broccoli and zucchini stacked together
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Sweet Potato Kebab
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Brown Rice Fritters

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Vegetable Stew Recipe [Video]


Vegetable Stew recipe with video instructions. Vegetable Stew is a mildly spiced vegan stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk. Vegetable Stew is a gluten free curry.

In a hurry? Jump to Video or Jump to Recipe


Vegan curry made with mixed vegetables and coconut milk


The weather is confusing, on some days it feels like summer and on others it looks like the monsoons are already here. Today was one such a day. It started out sunny and ended up wet.
When it rains, I feel like having some warm comfort food. Don't you?

And a vegetable stew is just that. It is comfort food personified. I made it with rainbow veggies. You can make it with what you have available, but I find that colorful food cheers me up. I watched this food truck on Eat Street that seemed to have the same thinking. It was a healthy food truck where the chef served everything with a colorful salad. Oooh! today's newspaper is saying food trucks are in town. Yeah, baby! I hope I find myself in the neighborhood of one interesting truck. Let me know if you try one out. Until then our little bhel puri carts will have to do.

Vegan curry made with mixed vegetables and coconut milk


Anyway back to the stew. I will not call this a Kerala veg stew, but it is inspired from Kerala. I made this stew with coconut milk like a lot of Kerala curries. This is my sister's recipe. So its been tried and tested on other people before me :)

Vegan curry made with mixed vegetables and coconut milk

I made it with cauliflower, tri-colored peppers, carrot, and french beans. You can add green peas, potatoes, frankly, any vegetable you fancy in a curry. Anything tastes good with coconut milk, I swear. This curry is mildly spiced, so it does not take you away from the delicate taste of coconut milk and the vegetables.

Vegan curry made with mixed vegetables and coconut milk

It can be eaten with rice or bread. The choice is yours. We enjoyed the stew with rice and spicy jeegujje podi. Ummm... my mouth is watering just remembering my lunch.

Vegan curry made with mixed vegetables and coconut milk

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




Video Recipe






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Vegetable Stew



Vegan curry made with mixed vegetables and coconut milkMildly spiced vegetable stew made by cooking colourful peppers, cauliflower, carrots and beans in coconut milk 

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              3 Servings

Ingredients:


1 cup Capsicum ( red, yellow, orange, green)
0.5 cup Cauliflower florets
1 Carrot, diced
6-8 Beans, chopped
2 cups Coconut Milk
3 tsp Oil
2 Cloves
0.5 tsp Black Pepper
0.5" Cinnamon
1 sprig Curry leaves
1 Onion, sliced
1 tsp Ginger Garlic Paste
1-2 Green Chillies, sliced
Salt to taste
Water as required


Method:


1. Heat oil in a pan and add the whole spices and curry leaves.
2. Once curry leaves splutter, add the sliced onion and fry until translucent.
3. Add the ginger garlic paste and saute until fragrant.
4. Add the vegetables that take longer to cook like the cauliflower, carrot and beans.
5. Add half a cup of water and salt and cover and cook until the vegetables are partially cooked.
6. Then add the capsicum or bell peppers and cook until all the vegetables are cooked.
7. Add in the coconut milk and salt to taste.
8. Simmer the stew for 3-4 minutes.
9. Enjoy it hot/warm with rice/bread.




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Eggplant Coconut Curry
Read more ...

Baked Bread Rolls

I am blank! Just like a paper. 

There are times when you want to write but you don’t know what to write. It is called a writer’s block. Most of the times I am blank, but not about writing, but about cooking. What is that called? Cooking block? Chef’s block? Cooking lunch and dinner is pretty easy for me. 

I am a chapatti/roti lover so most days it is chapatti with some vegetables that are there at home. But I hate thinking about what to make for breakfast. And then start the calls. I call up my mom and my sister and ask the same question “What should I make for Breakfast?” and I get the same answer “Please don’t ask me, I’m confused too” :(




May be the women in office face the same issue everyday too. The women’s association in office started an online competition for quick and healthy breakfast recipes. I was extremely excited, I thought with at least the 200+ women in office, I’ll get many recipes. I, myself, submitted the recipe for my oats idlis. I must say though, that competition did not do much more than flooding my inbox with emails. I barely got any new recipes. Some were not healthy, some were not quick, some I would not even call breakfast. I did win the third prize though :).




I got the idea for this breakfast recipe when on a hungry weekday evening we went to a tiny shop to eat Vada Pao and Break pakoda and my sister remarked that she prefers break roll. The idea stayed in my head and from that seed grew a tree, that tempted me to make bread rolls. As I have mentioned before, I try to avoid deep frying, so I baked it. I stuffed with a combination of potato, carrot, cauliflower, spices and cheese. Stuff it with anything that takes your fancy, the bread is your stage… :) You can have it as a snack with nice hot cup of tea on a rainy evening….*slurp* or as a breakfast.



Definitely, a kid friendly recipe. I can vouch for that. What’s not to like? Bread, potatoes and cheese :) The only suggestion I have is: have it hot, it loses its crispness once it is cold. Dunk it in some cool mint chutney or some tangy ketchup. Or like us, just have it on its own. But have it, for sure :)







Baked Bread Rolls



Bread stuffed with a vegetable mixture, rolled and baked to make a roll.

Recipe Type:  Snacks/ Appetizer
Cuisine:          International
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:              12 rolls

Ingredients:



12 Bread slices
2 small or 1 large Potatoes
1 Carrot
1/4 – 1/2 cup chopped Cauliflower
1 small Onion
1 Green chilli
1-2 cloves of Garlic
1 Tbsp Coriander leaves (chopped)
2 cubes or 3-4 Tbsp Cheese (Grated)
2 Tbsp Butter
½ tsp Cumin seeds
3 tsp Oil
½ tsp Turmeric powder / Haldi
A pinch of Garam Masala
A pinch of Dry Mango Powder / Amchur
Salt
Water

Method:



1. Boil and peel the potatoes. Mash them roughly.
2. Finely chop the onion, garlic, carrot, green chilli and the cauliflower.
3. Heat oil in a pan, add the cumin seeds.
4. Once the seeds brown, add the onion, chilli and the garlic.
5. Once the onion is slightly browned, add the carrot and cauliflower.
6. Cover and cook until the vegetables are done. They should still have a bite in them, don’t overcook them.
7. Add the spices and the mashed potatoes and mix well.
8. Add the coriander leaves.
9. Remove from heat and keep aside.
10. Cut the edges of the bread slices.
11. Using a rolling pin flatten out the bread.
12. In the center of the flattened bread, add a spoonful of the mixture and the cheese.
13. Wet the sides of the bread and join them.
14. Apply butter on the roll from outside
15. Preheat the oven to 200 degree Celsius.
16. Place the rolls on a cookie sheet in one layer and cook for 10 mins.
17. After 5 mins, flip the rolls.
18. Depending on the power of your oven you may need to keep it in for more or less time.
19. It should be crisp and golden brown.


    P.S: Don't throw out the edges. You can use it to thicken gravies and soup. You can also use it as a binding agent in tikkis and patties. For a soup which uses bread edges, watch out for my next post :)
    Read more ...

    Fried Rice with Ginger Garlic Sauce

    This fried rice is so tasty, I cannot believe I never tried it before. Sigh.



    When I went veggie shopping this weekend, I was extremely disappointed to see that my regular vegetable vendor has closed shop. Nothing excites me as fresh veggies, and he kept really fresh veggies. I’m still in denial. I’m sure it was a one off thing, may be a birthday or something (I’m sooo hoping it’s a onetime thing). So grudgingly I had to find a few new places to shop. To brighten my day, I picked some all colored peppers aka red, yellow and green capsicum. I even picked up zucchini and broccoli in the first shop. The next shop had more of my weekly local vegetables. I picked up some French beans and carrots. I add French beans and carrots to so many dishes – dalia, uppit, sambar, mix veg sabzi etc.




    Ok, so I bought all these vegetables, but I just realized today, that I’m out of town the whole of next week and hubby dearest is not going to bother about my precious exotic vegetables lying in the fridge and by the time I come back they will be all shriveled. I had to cook them today, when they are still fresh and smiling




    And I did have some wonderful fragrant Basmati rice with me. So I decided to make fried rice. Only this time, I’ve added a twist. This is my own recipe and I simply love it. Henceforth, this is how I will always make fried rice.
    .


    So grab your sharpest knife and get to work. It’s quite a bit of chopping, I accept. I julienned the peppers, French beans and carrots. I broke the broccoli into small florets. I cut the zucchini into thin semicircle slices
    The recipe below makes yummy fried rice for 2.




    Fried Rice with Ginger Garlic Sauce


    Fried Rice with ginger garlic sauce

    Vegetable Fried Rice tossed with a ginger garlic sauce

    Recipe Type:  Main Course
    Cuisine:          Indian Chinese
    Prep Time:     30 minutes
    Cook time:     60 minutes
    Yield:              2 Servings

    Ingredients:

    ½ each Red, yellow, green Capsicum / Pepper
    ½ Zucchini
    10-12 small florets Broccoli
    1 Carrot
    10-12 French beans
    1 Onion
    8-10 cloves Garlic (Garlic cloves in India are very small, 3 of them may make 1 garlic clove abroad)
    1.5” piece Ginger
    1-2 Green Chillies
    1 cup Basmati rice
    4 tsp Soy sauce
    2 tsp Sesame oil/ Olive oil
    2 tsp Rice vinegar or any white vinegar
    ½ tsp Sugar
    1 Maggi magic cube or ½ tsp Ajinomoto (Optional)
    6 tsp Oil
    Salt
    Water

    Method:

    • Wash thoroughly and soak the rice for half hour. Drain the water and cook it with 1.5 cups of water in a pressure cooker for 3 whistles or until done. Alternatively, follow the instructions for cooking the rice mentioned on the packet.
    • Once the rice is cooked, fluff it and keep aside.
    • In a blender/ mixer, grind together the garlic, ginger, green chillies, soy sauce, olive/sesame oil, vinegar, magic cube and sugar. It doesn't have to be a fine sauce, it can be coarse.
    • Julienne the capsicums, French beans and carrots. Slice the zucchini into semicircles. Break/cut the broccoli into small florets and slice the onion.
    • We will cook each of these vegetables separately as they have different cooking times.
    • Heat 2 tsp oil in a wok/kadhai. Add the French beans and carrot and fry until they are cooked but still crunchy.
    • Remove them and keep aside.
    • Add 1 tsp of oil into the kadhai and now add the peppers. Saute them until they are partially cooked, we want them crunchy.
    • Remove them and keep along with the beans.
    • Add 1 tsp of oil and now add the broccoli and zucchini and cook until they are done.
    • Remove and keep with other veggies.
    • Heat the remaining oil in the kadhai and add the onions. Once the onions are cooked, add all the other vegetables and the sauce.
    • Add the rice and mix well.
    • Add salt if required.
    Read more ...

    Vegetable Fried Rice

    Who doesn't like the greasy Indian Chinese fried rice? Pair that with some spicy manchurian, and we have a dinner going... It has become so popular that tiny roadside carts also sell you some tasty fried rice at lower cost... But some of the best things are made at home when you know how hygienic it is... And this works perfectly for a busy week night dinner as it hardly takes any time to prepare.





    Vegetable Fried Rice


    Rice and vegetables stir fried together.

    Recipe Type:  Main Course
    Cuisine:          Indian Chinese
    Prep Time:     30 minutes
    Cook time:     60 minutes (Includes cooking rice)
    Yield:              2-3 Servings

    Ingredients:

    3/4 cup uncooked or 2-3 cups cooked Rice
    1 Carrot
    10-12 Green Beans
    1/2 Capsicum
    2 Spring Onions or 1 Onion
    1" piece Ginger
    3-4 cloves Garlic
    1-2 Tbsp Soy sauce
    1/2 tsp Ajinomoto / Maggi magic cube (Optional)
    1 tsp Pepper
    1/2 tsp Vinegar
    3 tsp Oil
    2-3 drops Lime juice
    Salt

    Method:


    • Rice needs to be slightly under cooked and dry for fried rice. So cook the rice with a little less water than usual and for little less time. I cooked with a tbsp less than 1.5 cups of water and it generally takes 5 whistles or 10 mins for my rice to cook in the pressure cooker. I cooked for 4 whistles instead. Add a few drops of lime juice so that the cooked rice has separate grains.
    • Once the rice is cooked, spread it out on a large plate until ready to use.
    • Chop the carrot and beans into small cubes and boil them until half done.I microwaved them for around 6 mins.
    • Julienne the capsicum and onions. If the spring onions are very small, you can use more.
    • Crush the ginger and garlic into a fine paste.
    • Heat oil in a kadhai / wok and once it is hot, add the onion and fry.
    • Once the onions are slightly translucent, add the ginger garlic paste and capsicum and fry for 1 min
    • Add the beans and carrot and cook until the vegetables are almost 90% done. They should retain their bite. Do not overcook them.
    • Add the 1 tbsp soya sauce, pepper, vinegar, ajinomoto or maggi magic cube and mix well.
    • Add the rice and mix well
    • Add salt and any other sauce as per taste
    • Serve hot with some spicy manchurian
    Read more ...