Veg Fried Rice

INGREDIENTS

Basmati rice - 1 cup

Onion - 1 chopped ( Medium sized)

Cauliflower - 1/4 cup ( you can also add mushrooms if you prefer)

Carrots and Beans - 1/2 cup (finely chopped)

Spring onion shoots - 10 (finely chopped)

Green Capsicum - 1/2

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Pepper - 2 tsp

Soya sauce - 2 tbsp

ghee - 2 tsp ( for frying rice)

Oil - 3 tbsp

Salt - to taste

METHOD

Soak the rice in water for 10 mns, drain the water and fry them using ghee until a good smell comes.

Now,Pressure cook the rice with enough water,cool it and keep it aside.

Heat oil in a pan, fry onions, once it turns transparent add ginger and garlic paste and saute for few mns.

Then add the veggies together and fry until they are half cooked . Now Add some frozen green peas if you prefer.

Add capsicum , soya sauce, pepper powder and fry for few mns. Finally add onion shoots fry for a minute and switch off the stove. Now mix the cooked rice with this mixture with required amount of salt .

Serve hot with tomato ketchup.

Tomato Rice / Thakali Saadham

Ingredients

Basmati Rice-2cup

Tomato-3big (chopped)

Ginger-1tsp(finely chopped)

Green chilly-3(chopped)

Curry leaves-1 string

Chena dal(kadala parippu)-1tsp

Urad dal(uzhunnu parippu)-1tsp

Mustard seeds-1tsp

Cumin seeds(jeera)-1/4tsp

Hing powder(kayam)-one pinch

Dry red chilly-3(slits)

Coriander leaves-1/4cup

Cashew nuts -10 (chopped)

Red chilly powder-1/4tsp

Salt -to taste

Ghee or oil -2tbsp

Garam masala -one pinch (opt)

Method

Cook the rice and keep aside .

Heat oil in a pan.

Add dry red chilly ,mustard seeds,cumin seeds,cashew nuts and both the dals one by one.

Now, add ginger ,green chilly ,hing and curry leaves and saute for a minute.

Add the chopped tomato and mix well.Add chilly powder and salt to this mixture and stir Allow the tomatos to cook for some time, until the raw smell goes.

When cooked add the cooled rice to this and mix thoroughly .

Cook it for 1 more minute in low flame and finally add chopped coriander leaves and mix well.

You can serve it with

any side dishes/Pickles but ritha goes well with tomato rice .

Veggi Pulav

METHOD

1. Wash and soak rice in water for 10 mins. Then heat about 1 tsp of ghee and fry the rice for 2 mins until a good smell comes. When transfering rice to frying pan, try to squeeze out as much water as possible. 1 cup of basmati rice should be good to serve 2 ppl for 1 meal.

2. I use fresh vegetables for the pulav. Carrots, Beans, Potato and beet root. Peel and dice as needed and keep aside . You can also use frozen veggies too .When using frozen veggies measure about 2 cups of veggie.

3. Mix 1/2 or 1/4 cup canned coconut milk + 1/2 cup tomato pulp(u can blanch the tomatoes, remove skin and whip into a pulp or just use campbell tomato juice) + 1 cup water and keep aside.

4. Grind together : coriander(small bunch), green chillies(3 /4), khasa khasa (poppy seeds - 1/2 tsp), 2 tsp ginger garlic paste, 1/4 tsp saunf(ani seed), 2 tbl grated coconut, 1 or 2 elaichi, 1 inch patta(cinnamon) and 2 cloves and keep aside.

4. Heat pressure cooker with a little oil and ghee. Season with bay leaf (brinji elai or biriyani elai), cloves, cardomom and cinnamon and then fry 2 onions that have been cut lengthwise. When it turns transparent, add 1tsp ginger garlic paste. When a good smell comes, add all the veggies(step 2) and fry till they are cooked. Use a little water if needed. Add the masala paste (step 4) and fry for some more time. Now pour the coconut/tomato/water mixture and allow to boil. Add salt, rice and close lid and pressure cook for 10 mins on low flame. Switch off the stove and allow to cool. Open and mix gently and serve!

Recipe Courtesy : my friend Aarathi .