Friday, August 27, 2010

Vegetable fried rice, Indo Chinese style

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..!
Vegetable fried rice


Basmati/ long grain rice -1 cup
Cabbage,chopped - 1 cup
Carrot - 1
Capsicum - 1
Spring onion - 6 sprigs
Pepper - 1 & 1/4 tsp
Soy sauce - 1 tsp
Ajinomoto(optional) -1/2 tsp
Salt - As needed
Olive oil - 4 tbsp

Fried rice


  1. Soak basmati rice for 20 mins and cook rice with  1 & 1/2 cups water. Cool and make the grains separate. You can keep refrigerated for best results. Or even use leftover rice.
  2. 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. All the veggies
  3. Edited to Add: This is the way I julienne the carrots.Hope it is clear to understand. First cut into thin slices as shown in picture, then stack the slices and cut into julienne.

  4. 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)
    fried rice 4a fried rice 4b
  5. 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.
    fried rice step 5a fried rice step 5b

  6. Transfer this to the cooled rice along with salt and mix well. Toss all together in a wide wok until you hear rice crackling sound. Eat hot !!
    fried rice, add rice

I prefer this to serve with any kind of Manchurian side dish!



I used freshly ground black pepper powder, you can substitute with white pepper powder.

Don't over fry the veggies,retain its colour and crunchiness.

Be liberal in adding olive oil. Always eat hot!!

Monday, August 23, 2010

Rava kesari recipe | How to make rava kesari

rava kesari recipe
“ 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😝 (without 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.
Rava Kesari recipe

Rava kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 4


Rava/sooji/semolina - 1/2 cup

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


  1. 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.
  2. Fry with gheeAdd rava,stir well
  3. Keep in low flame and cook covered for 3-4 minutes or until the rava gets cooked well.
  4. Cook coveredCooked soft
  5. Add the sugar,kesari colour and keep the flame in medium and stir well.
  6. Add sugar Add colour stir well
  7. 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.
  8. Stir well
  9. 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).
  10. Stir stir
  11. Add ghee fried cashews,elachi to this if desired.(in a tblsp of ghee we reserved before)
  12. Optional :Grease a plate with ghee and spread the kesari in it and after cooling down,draw as diamonds with a knife.
  13. spread in a traycut to diamonds
  • If you notice, I have added all the ghee I desired to use,I have used that while frying the rava itself…This is the easiest way to reduce the probability of the lumps formation and also you need not keep on adding while you stir later in that hustle bustle.
  • I dint add elachi powder,cashews as my hubby never likes that.(The  cashews are kept on the top for my kesari to look pretty in the photos Winking)
  • You can add the yellow food colour too for a change.
  • If you dont want to cut into pieces and eat as such,switch of the stove before a minute mentioned and enjoy as such!
  • You can also add milk instead of water for a different taste!
  • I always use home made ghee,which gives an excellent aroma..
  • Make sure that the rava gets cooked well otherwise you may not get a soft textured kesari and it may turn chewy/rubbery . Because after you add sugar the rava wont cook easily. So make sure the rava gets cooked soft before you add sugar!
So how do you like it, scooped rava kesari or cut into pieces Rava kesari? :)
I am sending this sweet to sweet  Priti’s  Festive food - Raksha Bandhan 2010 at Indiankhana.

Thursday, August 19, 2010

Garlic buns recipe (Without egg)

Garlic Buns
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😎.

Garlic buns recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 1 hr    |  Cook time: 15 mins    Makes: 8


Plain flour/maida - 1 & 1/2 cup

Yeast (Active dry) - 3/4 tbsp

Water - 1/2 cup(add if more is needed)

Salt - 3/4 tsp

Sugar - 1 tbsp

Olive oil - 1 tbsp

For the garlic Spread

Garlic chopped very fine - 5 flakes

Butter softened - 2 tbsp

Chopped coriander leaves - 2 tbsp

Garlic Buns


  1. Warm the water(not very hot,just luke warm) and add the yeast,sugar in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved. The yeast dissolved will be like a frothy mixture. If you keep it aside for 5 minutes, it will raise. This is called proofing the yeast. This is a must if active dry yeast is used.
  2. Ingredients
  3. Take the flour, salt in a big bowl and make a dent in the center and add the mixed yeast water.
  4. Add yeast mixture
  5. 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)
  6. Dough
  7. If you want smooth looking buns, knead well for 5 minutes, but I just keep as such. Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it,not the dough).
  8. After an hour,the dough should have raised double in volume. Again knead it little to make it smooth.
  9. Raised dough
  10. Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.
  11. Dough balls arraged
  12. 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.
  13. Raised balls
  14. Mean while make ready the spread,by mixing the butter,garlic and coriander.
  15. Garlic,butter and coriander
  16. 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)
  17. garlic spreaded over the top
  18. Bake for 20-25 minutes or till you get a golden coloured buns.Just cook for needed,over baking makes it harder!
  19. Oven fresh buns!!
  20. Flavourful buns are ready to enjoy,I love to have it when it is still warm Whistling.
  21. Enjoy warm!


  • Prrofing the yeast is must if active dry yeast is used. 
  • If instant yeast is used, reduce the measure by half and mix the yeast directly with flour and make dough. No need to dissolve.
  • You can try in bread form too…I have to still try myself and later I may update the post..
  • Try the same without garlic spread,to get plain buns or paav for bhaaji.
  • You can try reducing the yeast half the quantity mentioned and keep it for long time for raising.I have not tried this but I saw this tip in Suhaina’s post.

Garlic Buns

I am sending these buns to Sharmilee’s own first ever hosted event Let’s Munch! - Light Tea time Snack !.

Thursday, August 12, 2010

Cluster beans paruppu usili recipe | Kothavarangai paruppu usili

Kothavarangai Paruppu usili

I love this kothavarangai paruppu usili for its texture. I make it very rarely,dont know the reason. I eat the veggi that I hate too,if its made in the form of usili. So here is the way I make. I have cut the cluster beans long, but you can also chop it finely as shown in below picture:

Cluster beans paruppu usili recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 2 Hour soaking time    |  Cook time: 20 mins    Serves: 4


Cluster beans -  1/4 kg 

Turmeric -  A pinch 

Coconut,grated(optional) -  4 tblsp 

Salt -  As needed 

To grind

Channa dal+toor dal(soaked for atleast an hour) - 1/4+1/4 cup

green/red chillies - 3-4nos.

Asafoetida - A generous pinch

Jeera - 1 tsp

To Temper

Oil - 1 tsp

Mustard - 1 tsp

Curry leaves - 1 sprig


  1. Cut cluster beans into desired length and cook till soft with salt and turmeric.
  2. cookingcooked
  3. Grind chilli,asafoetida,salt and jeera first into a coarse mixture,then add the soaked dal and grind coarsely.(Make sure u add no water while grinding).
  4. dalafter grinding
  5. Grease the idly plates with oil and steam the ground mixture for 5-6 minutes. (fill the mixture in the idly plates loosely).Crumble the steamed dal and keep it aside.
  6. steamingCrumbled
  7. Heat a pan with oil and temper it with mustard and curry leaves. Add the cooked cluster beans and fry for a  minute and then add the crumbled dal and mix well.
  8. Tadkaadd beans
  9. After a 2 minutes,add coconut if desired(I dint add) and stir well for a minute.
  10. add dalfry well


  • While grinding the dal,drain water completely and make sure there is no water and grind coarsely.Also don’t pat the ground dal in the idly plate, just cook in a sprinkled way. This is to make the crumbling of the cooked dal easily. Otherwise this process will be time consuming and painful…
  • You can use only one variety of dal or change the ratio too.
  • You can finely chop the cluster beans too. 

Thats it, the usili is ready,serve as accompaniment for rice. ( We prefer usili with more kuzhambu)


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