Sweet Corn Egg Fried Rice

 

           Chinese Egg Fried Rice is a yummy street food and is very popular in all Chinese restaurants. It is very quick and easy to prepare right at home. Assorted veggies that is easily available can be added. The eggs can be either scrambled or made into an omelet and then cut into strips. For a veg. version, simply skip it. 

           In this recipe, I have added sweet corn kernels too along with green chili sauce, tomato sauce and peri peri sauce. You may also add soy sauce if preferred. So adjust the sauces accordingly. This is a simple and a wholesome one pot meal - Chinese style, which can be relished with or without any side dish for lunch, brunch or as a lunch box meal. So check out the step by step pictorial recipe to prepare my version of this great comfort food.

• 2 cups cooked rice
• 2 eggs, whisked with a pinch of salt
• 2 tbsp. butter
• 1 tbsp. + 1 tsp. olive oil
• 3-4 garlic clove, chopped
• 1 onion, sliced
• 2-3 green chilies. chopped
• 1/3 cup sweet corn kernels
• 1 tsp. salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. red chili flakes
• 1 tsp. peri peri sauce
• 1 tsp. tomato sauce
• 1 tsp. green chili sauce
• 1 tbsp. chopped coriander leaves

         Heat 1 tsp. oil in a pan. Add the beaten egg and keep stirring till it is well scrambled. Keep aside.

         In the same pan, heat the butter and remaining oil. Add the garlic and sauté till it changes color. 

         Now add the sliced onion and stir fry till it turns slightly brown in color. 

         Add the chopped green chilies and the sweet corn kernels. Sauté for 1-2 minutes.

         Then add the cooked rice, salt to taste, pepper powder and red chili flakes. Sauté for 2-3 minutes. 

          Add all the three types of sauces and mix well. Continue to stir fry for 1-2 minutes. 

          Finally add the scrambled eggs and chopped coriander leaves. Combine everything well and serve as is or with any non-veg. dish. 

          

Heat 1 tsp. oil in a pan. Add the beaten egg & keep stirring till it is well scrambled. Keep aside.

                    In the same pan, heat the butter & the remaining oil.

                     Add the garlic & sauté till it changes color. 

      Now add the sliced onion & stir fry till it turns slightly brown in color. 

        

Add the chopped green chilies and the sweet corn kernels. Sauté for 1-2 minutes.

Then add the cooked rice, salt to taste, pepper powder & red chili flakes. Sauté for 2-3 minutes. 

          

Add all the three types of sauces & mix well. Continue to stir fry for 1-2 minutes. 

                      Finally add the scrambled eggs

                   and chopped coriander leaves. Combine everything well.

                     Serve as is or with any side dish. 

          

Dates Pongal

 

           This is a traditional South Indian Dessert most popular in Andhra, Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (split green gram lentil), dates and a little bit of jaggery. The latter can also can be substituted with sugar. So check out the step by step pictorial recipe to prepare this divine dish.

          This dish is generally prepared during Sankranti and Ugadi festivals. If prepared with only sugar, it is called  Chakkara or Sakkarai Pongal. This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. It is a very healthy recipe and is good for young and old alike. 

• 1/4 cup rice
• 1/4 cup split green gram (moong dal)
• 1/3 cup water
• 1/2 cup milk
• a pinch of salt
• 13-15 pitted dates, soaked in 1 cup lukewarm water
• 1/4 tsp. cardamom powder
• 1-2 tbsp. ghee
• handful of mixed nuts (cashew, almonds & raisins)

          Soak the rice and dal for an hour. Then wash well and drain. 

          Pressure cook the soaked rice and dal with a pinch of salt in 1/3 cup water and 1/2 cup milk for 5-6 whistles. 

          Then mash it well with the back of a ladle and keep aside. 

          Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          To it, add the boiled rice-dal mix, soaked dates along with the water in which it was soaked and cardamom powder. Mix everything well and check for sweetness. 

          Now add 1-2 tbsp. jaggery accordingly and simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

          Garnish with the remaining fried nuts and enjoy at room temperature or chilled. 

        Soak the rice & dal for an hour. Then wash well and drain. 

 

Pressure cook the soaked rice & dal with a pinch of salt in 1/3 cup water & 1/2 cup milk for 5-6 whistles. 

           Then mash it well with the back of a ladle & keep aside. 

Heat ghee in a pan & sauté the mixed nuts till light golden. (Keep aside few to garnish).

                   To it, add the boiled rice-dal mix,

soaked dates along with the water in which it was soaked & cardamom powder.

Mix everything well & check for sweetness. Now add 1-2 tbsp. jaggery accordingly.

Simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

Garnish with the remaining fried nuts & enjoy at room temperature or chilled.

Rice & Cheese Balls

 

               A great way to brighten up your evening is to have this yummy snack along with your evening tea or coffee. It is very quick and easy to make. A very good use of any leftover rice is made here by dishing out this mouth watering snack. Instead of the usual chutney and sauce, try having them with some hummus or mayo. It simply tastes awesome. 

• 2 cups leftover cooked rice, mashed
• 3-4 med. potatoes, boiled, peeled & grated
• 1/2 cup cheese, grated
• 2 onion, chopped finely
• 2 green chilies, chopped finely
• 1" ginger, grated
• 2 tbsp. besan (chickpea flour)
• pinch of baking soda
• 1/2 tsp. red chili powder (opt)
• salt to taste
• 1 tbsp. rice flour
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. yoghurt
• oil to deep fry

           Mix together all the ingredients, except oil and knead into a dough. Make equal sized balls out of it. Refrigerate for a while.
 
           Heat oil and deep fry them few at a time till golden brown in colour. Drain and serve with green chutney or sauce. Alternately, the cheese can be stuffed inside the rice balls.

Dates & Rice Kheer / Payasam / Pudding

 

            Today I would like to share an instant version of this very easy, simple and a healthy Dates & Rice kheer recipe. It has very few ingredients and can be served as an after-meal dessert or as a side dish with poori. It tastes just awesome. The consistency and the sweetness of this pudding can be adjusted accordingly. Few fresh fruits too can be added to make it more nutritious. 

          So next time you are short of time and want something quick and easy, then go ahead and prepare this yummy dessert. This instant version of kheer only needs some leftover rice, dates and milk, the three main ingredients. Do check out a quick step by step pictorial recipe to prepare this chilled dessert. 

• 1/3 cup cooked rice
• 8-10 dates, soaked for an hour
• 2 cups milk
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 2 tsp. chopped mixed nuts
• pinch of saffron
• few pieces of dates 

          Puree the dates along with the milk in the mixer grinder. 

          In a bowl, take the rice and cardamom powder. Mash it slightly. 

          Now add the dates & milk puree, kewra water and saffron. Mix well and adjust the consistency by adding in more milk if needed.

          Add half of the chopped nuts & refrigerate for a couple of minutes. 

          Serve, garnished with pieces of dates, chopped nuts and few saffron strands. 

                        In a bowl, take rice & cardamom powder. Mash it slightly. 

                  Add the dates & milk puree, kewra water & the saffron. Mix well,

                Add half of the chopped nuts & refrigerate for a couple of minutes. 

          Serve, garnished with pieces of dates, chopped nuts & few saffron strands. 

Ellu Sadam (Sesame Rice / Til Rice - Tamil Nadu style)

 

            ELLU SADAM is a very common breakfast in Tamil Nadu. Ellu translates to sesame seeds and Sadam is rice in the local lingo. This dish is also offered in temples in the form of prasad / offering. It is best had as it is or with some coconut chutney, fried / roasted papad or chips. So check out the step by step pictorial recipe to prepare this healthy traditional delicacy.

          Besides breakfast, Ellu Sadam can also be had for lunch or dinner. Very yummy and easy to prepare, this flavorful  dish is sometimes carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up any leftover cooked rice. 

         This vegan recipe is hassle free where sesame seeds and red chili powder is roasted and ground which is later mixed with cooked rice and tempered. You can prepare the sesame powder in large batches and store in an air-tight container in the refrigerator for later use. 

Sesame Powder - 

• 1/4 cup sesame seeds, white or black
• 1 tbsp. urad (split black gram lentil)
• 3-4 dry red chilies or as needed

Other Ingredients - 

• 2 cups cooked rice, Basmati or any other variety
• 1/2 tsp. salt or to taste
• 2 tbsp. roasted peanut 
• 2 tbsp. oil / ghee
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1/4 tsp. asafoetida (hing)

          Dry roast the sesame seeds, urad dal and red chilies on a low flame till light brown. Keep aside to cool. Then grind into a slightly coarse powder. 

          Mix the powder with the cooled down cooked rice, roasted peanuts and salt to taste. Keep aside. 

          For the tempering - Heat oil in a pan and temper with one dry red chili and mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Sauté for a few seconds. 

          Pour this tempering on the rice and give it a mix. Serve it hot just as it is or with chutney / papad / chips. 

                           Dry roast the sesame seeds, urad dal & red chilies till light brown. 

                                  Keep aside to cool.

                                 Then grind into a slightly coarse powder. 

                        Mix the powder with the cooled down cooked rice, roasted peanuts 

                        and salt to taste. Keep aside. 

                      Heat oil & temper with one dry red chili & mustard seeds. After it stops

                  spluttering, add urad dal, curry leaves & asafoetida. Sauté for a few seconds. 

                                 Pour this tempering over the rice & give it a mix. 

                                 Serve it hot just as it is or with chutney / papad / chips.