Chinese Fried Rice(Restaurant STyle)

Tried and tasted by Nivedita

Hi All,

We all four in my family love Chinese food.

The Chinese food  I enjoyed the most and many times was when I was in UAE. I miss Chinese food from UAE!!

Strange right!Hey I love Arabic food too.

Coming to the recipe,

Fried rice is very common in my house, and I learnt to make exactly like restaurant after many trial and error method. Now its on weekly menu in our house. We never get tired of this rice. In UAE, I used to add the chicken to make it Chicken fried rice. But now restricted to only Veg. Fried rice. I have many benefits in this.

My younger daughter who never likes to eat vegetables, love this rice and all the vegetables goes in without any fuss. Its easy for me to make it for the lunch box. My elder daughter's friends love this rice, so I have to pack two boxes and that makes my daughter happy to share it and get compliments for her mother(thats me).

Here is the easiest recipe to enjoy the Chinese food at home. Cutting vegetables is time consuming, most of the times, I cut the vegetables at night(I do not like but, depends on the time available in the morning) and keep ready.

Ingredients:

Cooked and cold rice - 1 big bowl, loosened.

Finely cubed vegetables - 1/2 cup(Carrot and beans)

Fresh or frozen peas - 1/2 cup

Finely Shredded Cabbage - 1/2 cup

Spring onion - few lines, finely chopped OR

Normal onion - 1  small, finely sliced

Green Capsicum - 1 small, finely cubed

OR

I always use,

Green chilly - 1 big, finely cubed

(Me and my daughter are allergic to Capsicum, it gives hyper acidity)

Oil - 1 tbsp(normal or Olive)

Garlic - 4 cloves, finely chopped

Ginger - 1/4", finely chopped

Salt to taste

Cornflour - 1 tbsp

Sugar  - 1 tsp

Dry red chilly powder - 1/4 or 1/8 tsp(just to give color)

Soy Sauce - 1 tbsp

White Vinegar - 1 tbsp

Tomato Ketchup - 1 tbsp

Method:

1. Para boil the carrot, beans and peas(if using fresh peas) and keep it aside.
2. Keep everything ready on hand as you should be very quick to add and saute the vegetables.
3. Heat the oil in a thick bottomed kadai.
4. When its VERY HOT, add ginger and garlic, saute it for few seconds. 
5. Now add the onion(if using normal one), fry for half a minute. 
6. Add, paraboiled vegetables, green chilly(or capsicum if using), shredded cabbage. Saute for a minute.
7. Add the spring onion at this(if using).
8. Add the soya sauce, White vinegar and tomato ketchup. Mix well. 
9. Add the rice, salt,red chilly powder, sugar and cornflour.
10. Mix well, and cook for few minutes.
11. Serve hot with Vinegar and chilly sauce.
12. (Vinegar and Chilly sauce : Take 2 green chilly and chop it very finely. Take 1/2 cup vinegar and put it in a glass or plastic bowl. Add the chopped green chilly. Keep it for 3 to 4 hours before using. You can store it in the fridge for a week also)

I think this is the best recreation by me which tastes same like restaurant. Thats why Sending this to 

Champa's guest hosting event

Announcing Kid's Delight - Restaurant Recreation

Which is the original idea of Srivalli.

(Very upset, because I can not upload any new photos for my blog. Two days back, I lost my camera. My many recipe clicks went off! Need to wait to buy one more camera, which is not going to be possible soon.)


Keep Smiling,

Sprouted Moong Chutney Powder

Tried and tasted by Nivedita
Hi All,

"Necessity  is the Mother of Invention"

This holds good in the field of cooking. And if you are a mother of a fussy child who hates eating healthy food, then you have to keep on inventing and reinventing the recipes to feed your child a good food. I come in that category and always think and plan of making new food which includes the best ingredients and which my younger daughter never likes to eat. I have already one Chutney powderr in my blog.

I prepared this chutney powder because my daughter hates to eat sprouted Moong. Last week, when I prepared Moth gravy and tried to feed her, she was so upset and started crying loudly. That was the time, I thought of making this chutney powder(Because of the event going on in my blog, my mind is more  alert for new ideas).

And then again I thought adding few more grains other than only moth.

Tried to take the photo with perfect cube, could not because the chutney powder is very dry :-)

So here comes the tastiest and healthiest chutney powder which goes very well with chapati, dosa, Idly, hot rice, bread and what else!!!

Ingredients :

Mixed moong - (Green moong, Moth, green and brown chana, Soya bean, Cow peas, dry green peas and any grain that can be sprouted) - 250 gm

Curry leaves - 15 to 20 leaves

Garlic - 10 to 15 cloves(if small, 6 to 8 if they are big)

Dry red chilly powder - 1 tsp or

Dry red chilly - 8 to 10

Cumin seeds - 1 tsp

Salt to taste

Sugar 1 tsp

Method :

Soak the grains in the water in a big vessel(it should cover double the grains) for at least 8 to 10 hours.

Drain the water.

Tie in a cloth or the way you keep the moongs to sprout.

I

Sometimes, I tie in the cloth or I keep it in a colander with proper cover.

Allow the grains to get little longer sprouts. It may take only one day in Summer or 2 days in winter. If keeping for two days, keep on mixing the grains every 6 hours. Otherwise it will start stinking.

Once the sprouting is done, keep the grains under the sun to dry. It takes again one more day in summer, and 2 or more days in winter.

You will get nice crispy grains once its fully dried.

Dry roast the grains till you get nice aroma on a low flame, as green moong, or small size moong takes less time to roast and bigger grains take more time.

When cold, add all the other ingredients and grind into a fine powder. 

Adjust the seasoning.

The aroma makes you feel like eating it just like that(I did it :-)  )

Sending this to two events:

One is My event 

Event Announcement "Only Original Recipes" and Giveaway :-)))

A brain child of Pari.

Another is

event from Ammalu's Kitchen

My Legume Love Affair – 33 

which is started by  The well seasoned cook .

Keep Smiling,

Malpua (Food remake)

Tried and tasted by Nivedita

Hi All,

The name is same, most of the ingredients are same. But each region makes this sweet with little variations. Sindhi's one of favorite desserts :- "Malpua". Its usually prepared with Milk, All Purpose flour and sugar with cardamom powder, which is fried in Ghee.

Here is another version, which more healthier(not for weight watchers!!!), which I prepared today and my daughter loved it(:-(, she loves everything prepared with Maida, and doctor has strictly avoided to eat). I thought  she will not eat this. But she had full one malpua. Hope she will be fine tomorrow.

I was checking aipi's blog US Masala as this month, her blog is selected for T&T.

When ever I visit any blog to follow, my eyes will check for the dessert recipes first. So I opened her Indian sweets label and got this one : Malpua. I decided to try this one, And when I finished reading the recipe, I was happier as this dessert has to be served warm.

Yes, Malpua tastes heaven, if you eat warm or hot directly from the frying pan.

So, here is the recipe which helped me to hit two birds with one stone :-)

Please visit her blog for the recipe. I am giving only the photos.

This is the batter how it looks when you mix everything.

Sending this to two events, 

One is Tried & Tasted, which was originally started by Zlamushka's Spicy Kitchen and now is owned by Lakshmi of Kitchen Chronicles.  This month  Priya's(Priya (Yallapantula) Mitharwal) has hosted this event and she has selected Aipi's US Masala. Aipi has wonderful blog with amazing recipes. 

AND

One more event,again

Priya's(Priya (Yallapantula) Mitharwal) 

Celebrate Sweets - Warm Desserts

(event started by  Me ) 

Keep Smiling,

Arusuvai Chain, Season II - A real mystery! solved

Tried and tasted by Nivedita

Hi All,

When I read about the  Arusuvai Chain. ., I was really confused. I read and reread in Valli's blog. Still I was a dumb to understand the rules. :-) Then, Valli explained me in a personal chatting about it. I was very happy to join this but was not sure when my turn will come. I forwarded my emial id to Sayantani and was waiting for her reply.

(Bharathy, Srivalli and Lathamma started this Arusuvai Chain. Now the second season is organised by Sayantani of A Homemaker's Diary)

I got it soon And she had given the name of the person who will send me the ingredient. It was Veena from Kitchen Celebrations.

I had told in the house that I am going to receive something from courier and had strictly informed them not to open it.(If I am not there at home!)

But that day when I was having lunch with my kids, I got a box from the courier person. I was wondering such a big mystery ingredient? :-)

I left my lunch in the middle(very bad) and opened the box. I was very very happy to see the gift!

Veena had sent me three lovely bowls and a beautiful card :-)

Then came the CID time :-). I got this ingredient in a plastic bag.(she is very clever to send me the ingredient without the cover or any name) When I saw it, I was nervous, I could not make out what is it? I tasted it, I could not get the taste. I tried to search in the Google with what all guessed names!! I thought its thin rice crackers, I thought its rice vermicelli, I thought what all!!!  I could not get it. I have never used it in my whole life of cooking!!!

With lot of hesitation, I sent a mail to Veena about my problem. Then I got a clue from Veena who said you get it in powder form also. (I hope its not cheating) and its a substitute for something else.

I got the name in my mind but to make it sure, I took few strands and put it in the hot water and waited for sometime. Hurray!!! yes, I guessed it right. I have used the gelatine before but never used CHINA GRASS(AGAR AGAR)  :-)))))

China grass is a substitute for Gelatin. China grass is perfect for vegetarians.

Its made from various seaweeds.

Now was the time for me to search for the recipe using China grass. Again my hunt started. I landed here.

It was Mishmash !'s blog. I fell in love with this China grass pudding and the photo. I wrote down the recipe.

I waited for the next day as it was Sunday. I went to the shop to weigh the china grass strands as I needed only 10gm.

I had 12 gm of china grass. I thought of making it half and try I was not sure about the output.

Here is my version of Pudding where I used exactly half the quantity from the original recipe.

 Below are the photos, for recipe, visit her blog.
(Followed the exact recipe, but reduced the quantity to half)

I thought of trying it in small cup cake moulds. My daughter was so happy that she told me it tastes exactly like the caramelized custard cups she used to get in UAE.

My mystery ingredient package will reach Sanjeetha of Lite Bite and Sanskriti of Musicas Kitchen soon.

Keep Smiling,

Oats and Rawa payasam(sheer Khurma style)

Tried and tasted by Nivedita

Hi All,

I always wait for every Thursday! Two reasons for that. One is its a day I do special prayers to Shirdi Saibaba and this is the day I make sweet to offer. Each week, I try to make new desserts. And today was the day for making something simple but delicious. 

Here is a simple sweet but a healthy one.

Ingredients:

Fine Semolina or rawa - 4 tbsp

Oats (regular) - 4 tbsp

Sugar - 1/2 cup or little more according to your taste.

Ghee - 1tsp

nuts - 2 tbsp(chopped cashew, almonds, raisins, ker beeja) 

Grated dry coconut - 2 tbsp

Kesar or Saffron strands - 3 to 4

Cardamom powder - 1/4 tsp

Water - 1 cup

Milk 2 cups

Method:

Add 1 tbsp ghee to the thick bottomed kadai and make it warm. Add the rawa and fry for half a minute. Add the rolled oats and fry another half a minute.

Remove and keep it aside.

Mix the water and milk and keep it to boil.

Once it boils, add fried rawa and oats. Cook for a minute, add sugar and all the other ingredients except saffron strands.

Soak the saffron strands in very little milk.

Keep on stirring and boil for 5 minutes. Add the saffron strands. Boil for a minute.

Remove and serve hottttttttttt......

Sending it to many events:

One is My event 

Event Announcement "Only Original Recipes" and Giveaway :-)))

A brain child of Pari.

My one more event 

Priya's(Priya (Yallapantula) Mitharwal) ongoing event  

Celebrate Sweets - Warm Desserts

(event started by  Me ) 

And

Dr. Sameena's(My Culinary Creations)

Oats recipes..

Keep Smiling,

Fruit Salad for Shivaratri and Some Memories.

Tried and tasted by Nivedita

Hi All,

Wishing everyone a very happy "MAHASHIVARATRI"

When we were young, we used to wait for this day. There were lot of things used to happen on this day.

We were almost 15 kids in a colony. Our day started at 4 in the morning. Previous night we used to plan and keep our things ready. Morning at 4.30 we used to leave the house with few elders and start walking. After walking for 5 kilometers we used to reach the temple. It was Someshwara temple. Its built in 12th century, by Chalukyas. It is a birthplace of  river Shalmala where she flows underground. There is a big pond. We used to take bath in that pond. Take the darshan of Lord Shiva in that big temple. Eat some prasad and come back home.

That was a day of fasting.

Mothers used to keep the breakfast ready. That was Sabudana kichadi.

The whole day we used to play and listen to the devotional songs.

Again evening was the feast time.

There used to be Chana usuali, fruit salad, Lime juice. Fresh dates....

As I grew big, I used to keep fasting without water also.

Those were the days. Now, we do not have that much patience. Only remembering the good days.

This fruit salad brings lot of memories back.

Sharing with you the recipe.

Ingredients:

Musk Melon : 1 big bowl or half of the melon(depends on the size) -skinned and cubed 

Banana - 2 to 3, peeled and cubed

Grapes - 15 to 20(I skipped it because my both the kids have cough)

Jaggery(grated or crushed or powdered) - half the quantity of melon, again check the sweetness of the Muskmelon.

Nuts - 1 tbsp, roasted in 1/2 tsp ghee

Method:

Mix all the ingredients in a big serving bowl. 

Keep it aside for 15 to 20 minutes for jaggery to get mixed well with the fruits. 

Serve it like that or

Keep it in the fridge for some time before serving to have chilled fruit salad.

Sending it to

Akila's Event: Dish Name Starts with F

Keep Smiling,

Fresh Coconut and Jaggery Kheer(ಕೊಬ್ಬರಿ ಗಿಣ್ಣ)

Tried and tasted by Nivedita

Hi All,

Jaggery is the best substitute for sugar. Jaggery is rich in many nutrients. Jaggery should be eaten everyday in any form. Or add it in the rasam, sambhar, vegetable preparation. 

Here is the dessert which is very tasty and should be eaten hot or warm. Rice chapati is the best combination with it.

This is not very regular  sweet in my house because of the coconut used in it. Coconut is not good for me and my daughter. Even though I like it, I avoid making it.

Here is the recipe, 

Ingredients :

Fresh coconut - 1 cup

Jaggery (powdered or crushed) -  same as the coconut milk

Cardamom powder - 1 tsp

Hot water  - 1 cup

Salt - half a pinch

Nut meg powder - a pinch

Method:

• Grate the fresh coconut and Grind into a fine paste. 
• Add 1 cup of hot water and keep it aside for 10 minutes.
• Squeeze the coconut water and keep it ready.
• The coconut milk and the jaggery should be of the same quantity.
• Keep the coconut milk to boil
• Once it starts boiling, reduce the flame and add the jaggery. 
• Mix well, keep on stirring till you get the nice jaggery brown color. (It may take 15 minutes)
• Add the cardamom powder and Nutmeg powder. Mix well.
• Boil some more time(for few more minutes). 
• You can see the milk has become thick and nice aroma will start coming.
• Off the fire. Add half a pinch of salt. Mix well.
• Serve hot.
• Either drink it or have it with rice flour stuffed chapatis or puris.

Garnish with grated fresh coconut(optional)

Its watery dessert. You can enjoy the way you drink your tea :-)

I enjoy each sip with a spoon.

Love this hot Kheer during winter.

Sending this to two events;

Priya's(Priya (Yallapantula) Mitharwal) ongoing event  

Celebrate Sweets - Warm Desserts

(event started by  Me ) 

and

Akila's Event: Dish Name Starts with F

Event Announcement "Only Original Recipes" and Giveaway :-)))

Tried and tasted by Nivedita

Hi All,

I am very happy. I am hosting the event after a long time. My happiwala thanks to  Pari of Foodelicious, who has started this unique event. And the theme I have got is also unique :-)

The theme is "ONLY ORIGINAL"  Yes, your recipe has to be original and creative. 

"A man without an imagination or creative is like a bird without wings" said by a great person.

This is a great opportunity to share your original recipes.

And you have two giveaways to win:

1.The first giveaway is from the CSN stores for US/Canada/Germany and UK readers.Check out Pari's space for more details of the give away.
2.The second giveaway is exclusive for Indian readers from the well known Indian cook book author Tarla Dalal's on Pizza and Pasta. Visit her website www. tarladalal.com. for her yummy, wonderful, easy, useful Vegetarian recipes.

The winner of the CSN stores giveaway will be chosen by Pari based on the links that readers leave in the giveaway page, 

Winner of the book from the partcipants in India, will be chosen by Me by random.org or any random method,. He/ she has to provide me with an address in India within two days of the winner declaration else a new winner will be chosen by me. 

Coming to the rules of the event:

• Prepare any dish which is your and ONLY YOUR innovation. It should not be copied from any book, blog or other source. The recipe you prepare should be  the brain child of ONLY you.

• It can be a simple tea with a twist or a baked cake with very different flavor or ingredients. Imagination knew no bounds!!

• Any number of fresh entries can be sent but only 2 entries from the archive will be accepted. 
• Prepare any original recipe and post from 1st March till 31 March.
• Archived entries to be reposted, else will not be accepted.
• Only vegetarian entries (egg allowed) will be accepted.
• Use of logo is mandatory as it helps spread the word.

The entry should be linked back to my event announcement page and Pari's event announcement page.

Format of entry (please stick to the format below, while sending the details)

name :

blog's name:

blog URL:

recipe name:

recipe link:

pic  resized to 300pixel:

Country:

(this is an important field to be filled, as it will be easy for Pari and me to know whether you are  from India or abroad, hence applicable for which gift)

Please send the details to "nivedita.mt@gmail.com" before March 31.

I will post the round up within 7 days of event completion unless there's an emergency. .

Non bloggers can also participate, send the entries to 

my email id: nivedita.mt@gmail.com

The participants from  US/Canada/Germany and UK: please leave the link in Pari's event announcement page in comments section so that you will not miss the chance to win.

Waiting for more number of entries with your great imagination and creativity and original recipes.

Keep Smiling,

Remixed and Reposted recipes for 2 events

Tried and tasted by Nivedita

Hi All,

 Am I a lazy person or  am I a last minute person? Depends :-). I keep on delaying the works till the deadline.

Then, just before 2 days of any project(let it be here in blogging or my school work or selecting a saree to wear for any function), I will start my work. This is what happened with me this month. But, I had genuine reasons to postpone the posting.

Here, now I am with many recipes under one post for different events. These are from my archived posts.

First one:

Sending

Ginger Pickle

Garlic Rice:
(original link here)

Left over rice - 1 cup

Onion - 1 small, finely chopped

Curry leaves - few

Garlic - 8 to 10 small cloves( 4 to 6 if taking big one)

Chilly powder - 1 tbsp

Turmeric powder - 1/2 tsp

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds -1 tsp

Salt taste

Sugar - 1 tsp

Fresh coriander - 1 tbsp, chopped to garnish

Heat oil in a kadai. When hot, add mustard seeds and wait till splutter. Add cumin seeds, curry leaves, onion and fry for few seconds.  Add crushed garlic and fry till brown. Add chilly powder, turmeric powder and salt. Mix well. Add the rice, mix well. Add sugar and fresh coriander. Cook for a minute. Cover and keep for few minutes for rice to get the garlic flavor. 

Enjoy hot garlic rice.

Single serve

for Sara's Healing Food - Ginger and Garlic Event Announcemen...

(the brainchild of  Siri)

Second One:

Sending

Mixed Fruit Curry

Bread and Fruit bars(M/W grilled)

Pineapple Chutney

For Smita's "Cooking with Fruits" Event

Keep Smiling,