Method 1 : Cook it normally a day before. Cool it and keep it in the refrigerator. Take it out in the morning and place it under room temperature, few hours before preparing the dish.
Method 2 : A cup rice = 1 cup water. Pressure cook it upto 1 whistle and remove from flame. Let it cool down while you are chopping vegetables.
Ingredients :
1 Medium Onion
Ginger Garlic Paste
Vegetables : Carrot, Beans, Green Peas, Capsicum [cabbage or any hard and fast to cook vegetables. Avoid potatoes, it may stick to the rice, but you can add them too].
Salt
Pepper Powder
Ajinomoto - optional - (mono sodium glutamate [MSG]) [if you are allergic to such solvents, please avoid]
Soya Sauce 3 big table spoon
Corriander leaves
Oil
2 green chillis
Eggs = 3 (and another frying pan)
Preparation :
1/ If using green peas (fresh or frozen) boil it in water for 6 minutes. Rinse and keep aside.
2/ Chop onion & vegetables into tiny pieces. [Remove the skin of the carrot]. Prepare ginger garlic paste. Slice green chillis.
3/ Add & heat (generous amount) of oil in a frying pan.
NOTE : The dish has to be cooked in high flame. So be there to stop it from getting burnt.
4/ Once the oil is hot, add ginger garlic paste, and then green chillis and then onions. Fry until onions are cooked (turns white). You can add salt to speed up the process.
5/ Add carrots and allow it to cook. Then beans, then capsicum. Once the vegetables are cooked (push them with the spatula and they should be soft), add green peas. Stir well.
6/ Add pepper powder. Stir. [Add salt, if you havn't. Stir]. Add soya sauce, and Stir.
7/ Add the rice, little by little, sprinkling them over the vegetables. Stir slowly taking care not to break the rice. Make sure the rice is well coated and mixed with the vegetables.
8/ If you wish to add Egg, take another frying pan, add oil and make scrambled eggs, but the eggs should be well roasted. Stir them briskly so that they tear into tiny pieces. And don't burn them please.
9/ Once the rice has been throughly mixed, (Add Ajinomoto and stir), it's now you need to add the eggs and stir. Add corriander leaves and stir for a while.
(Egg) Fired Rice is Ready.
I like to have the Fired Rice with cummin Appalams & Rice vethal with mango pickles.
You can also prepare Chicken 65, cut them into tiny pieces and add them to the Fried Rice (during step 9).
Going to make chicken kuruma for ragi kali side dish..
here is the recipe in mind -will post pictures of result soon
1. got whole chicken cut into curry pieces from butcher. soaked it in hot water (not boiling) added lots of salt and turmeric. let it sit for an hour - this keeps the chicken moist and juicy
2. take a bowl. add water. boil 2 tomatoes. cook until tomato skin peels. then remove skin and grid the tomato into paste
3. take a pan. add chopped onion, pepper, cumin, kashmiri red chilli (to give color) and fennel seeds. roast and grind into paste
4. make coconut milk (i make using frozen coconut)
5. take a pan, add oil, curry leaves, ginger garlic paste, then add 2 and 3. add chicken
6. add some chilli powder, coriander powder and salt. add water
7. cook for 10 minutes. then when about to finish, add coconut milk and let the sauce thicken to desired consistency
8. switch off, add chopped coriander
9. open a bottle of white moscato wine
10. enjoy
இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்
Originally Posted by mexicomeat
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