Friday, August 27, 2010
VEGETABLE FRIED RICE
The thing I like about “Fried rice” is the pepper flavour. My hubby also love that very much. This is my fried rice recipe I am loving,which I am hooked, after so many attempts. I prefer and recommend using olive oil,as it gives a nice flavour and better for health too..!
Ingredients
| Basmati/long grain rice | 1 cup |
| Cabbage,chopped | 1 cup |
| Carrot | 1 no., small |
| Capsicum | 1 no., small |
| Spring onion | 6-7 sprigs |
| Pepper | 1 & 1/4 tsp |
| Soy sauce | 1 tsp |
| Ajinomoto(optional) | 1/2 tsp |
| Salt | As needed |
| Olive oil | 3-4 tblsps |
Method:
- Soak basmati rice for an hour(optional) and cook rice : water 1 : 2 ratio. Cool and make the grains separate.
- Cut the veggies as long thin strips as shown in the picture. Chop the base white part of spring onion and the green part separately.
- Edited to Add: This is the way I julienned the carrots..Click to enlarge the picture.Hope it is clear to understand.
- Heat a broad pan and add the olive oil. First add the white part of the spring onion and then carrot,cabbage and capsicum,in order one by one,frying each for a minute. (add ajinomoto at this stage,if wanted)
- Lastly add the pepper and soya sauce and give it a stir.Add the spring onion green part and give it a stir. All the process has to be done in high flame.
- Transfer this to the cooled rice along with salt and mix well. Eat hot !!
Notes:
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Technorati Tags: vegetable fried rice,vegetable,fried rice,rice,julienning,how to julienn carrots,picture
Monday, August 23, 2010
RAVA KESARI
“ Rava kesari” is the easiest sweet,that can be prepared in a jiffy,still a popular delicious sweet. Its considered to be the easy to make sweet,all experienced cooks like mom, MIL makes now and then with ease.. For me too luckily I have not struggled much to learn making it. But I have seen many who run into trouble or don’t get it right. The major trouble you get when making is getting lumps. There are two stages in the process where there are chances to get lumps..One is while adding rava to boiling water and the second one is while adding sugar to cooked rava. But the key is add slowly rava or sugar and stir properly&constantly.
For me,I love making sweets,I love each and every process we do and I enjoy the out come,its every time like how a person feels the success…(well lets not be too greedy,let me stop here
,when I run into trouble and don’t get it right I will feel very low in confidence and feel as if I am zero in cooking,that’s a different story
). But if you ask my hubby,he always tells a short story in the topic kesari. He loves kesari more than me or may be before falling in love with me he fell in love with it and still he has an affair
. When he was in his teens,when ever my MIL leaves to market or shopping leaving him behind at home, with in the time she comes back,he used to make kesari,enjoy it and cleans everything and keep so that she doesn't get any doubts immediately..
. But every time he wonders how amma’s kesari is so colourful and mine is ugly in colour
(with out knowing that there is a thing known as food colour to make it colourful 
). And yes now he makes a perfect kesari,if I want him to make! Ok let me move on to how I make Kesari.
Ingredients
| Rava/sooji/semolina | 1/2 |
| Sugar | 3/4 to 1 cup |
| Water | 1 & 1/2 cup |
| Ghee | 1/4 cup |
| cardamom powder | A pinch |
| Cashew nuts | 7-8 nos |
| Kesari colour | A pinch |
Method
- Heat a pan(non stick to make it easy) add the rava with the ghee (mentioned minus a tblsp). Fry in medium flame,with constant stirring until a nice aroma comes (the rava will start turning golden brown).
- Transfer the mixture to a plate and set aside. Add the water to the pan and bring to boil.
- Add the fried rava little by little to the boiling water and keep stirring simultaneously.
- Take care no lumps are formed,keep in medium flame and stir well.
- Keep in low flame and cook covered for 3-4 minutes or until the rava gets cooked well.
- Add the sugar,kesari colour and keep the flame in medium and stir well.
- some times,when u add sugar and mix,immediately you may find very few lumps,but don't panic,stir well as in a way to mash those lumps gets mashed well.
- Stir in medium flame for 4-5 minutes or still the kesari forms as a whole mass(doesn't stick to the pan at all).
- Add ghee fried cashews,elachi to this if desired.(in a tblsp of ghee we reserved before)
- Optional :Grease a plate with ghee and spread the kesari in it and after cooling down,draw as diamonds with a knife.
I am sending this sweet to sweet Priti’s Festive food - Raksha Bandhan 2010 at Indiankhana.
Notes:
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) Thursday, August 19, 2010
GARLIC BUNS
(WITHOUT EGG)
WITH STEP WISE PICTURES
I love garlic bread from pizza hut very much… When I started eating I used to eat it very often atleast once a week. But now that season has gone..Now its time to try it on my own 
. When Suhaina posted her garlic buns,I was so happy and I know I am going to try that very soon. But the thing was,it had egg and I am not yet prepared to buy egg and handle it . (she has a eggless garlic rolls version now updated in her blog)After I mailed her for an eggless version,she was very prompt to help me out and gave all the detailed tips for baking the garlic buns. I just blindly followed the recipe and tried and viola
! It came out great!
So this is the second time I am trying this and wanted to write down the recipe here and this time I have halved the quantity…I really loved the buns Suhaina baked for the Singapore blogger meet (Lunch Potluck)we recently had,we all loved the flavour and the taste of the buns she brought hot hot!! As Suhaina have mentioned it so easy and you can follow the same recipe without the garlic spread part and there you got the plain o buns,you can use as phav for bhaji too
! So try it out yourself,its very easy and comes out nice for beginners in baking like me 
.So after my Pizza baking attempt,I can tell this is my second successful baking attempt
.
INGREDIENTS
| Plain flour/maida | 1 & 1/2 cup |
| Yeast | 3/4 tblsp |
| Water | 1/2 cup(add if more is needed) |
| Salt | 3/4 tsp |
| Sugar | 1 tblsp |
| Olive oil | 1 tblsp |
For the garlic Spread:
| Garlic chopped very fine | 3-5 flakes |
| Butter softened | 2 tblsps |
| Chopped coriander leaves | 1 tblsp |
Method:
- Warm the water(not very hot,just warm) and add the yeast,sugar and salt in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved.
- Take the flour in a big bowl and make a dent in the centre and add the mixed yeast water.
- Knead the dough with olive oil to smooth and pliable(add 1 or 2 tablespoons of water if water is needed,the dough should not be too stiff and dry,it should be soft,smooth and pliable)
- Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it,not the dough).
- After an hour,the dough should have raised double in volume. Again knead it little to make it smooth.
- Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.
- Make a small slit on top using a knife to fill the garlic spread. (not very deep,more on top)
- Keep it aside in warm place for 45 minutes to make the balls double in size.
- Mean while make ready the spread,by mixing the butter,garlic and coriander.
- Pre heat the oven for 180°C and apparently fill the spread in the slit we made in the dough balls.(I have used less,you can use more garlic spread)
- Bake for 20-25 minutes or till you get a golden coloured buns.Just cook for needed,over baking makes it harder!
- Flavourful buns are ready to enjoy,I love to have it when it is still warm
. 
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I am sending these buns to Sharmilee’s own first ever hosted event Let’s Munch! - Light Tea time Snack !.
Notes:
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