Pepper-Cumin Fried Rice

Pepper Fried Rice:

On the other day, I was muddling with usual chores, kind of frustrated and all exhausted...that was the day, I said...'Oh boy, I can't cook anymore'. So, AK came to rescue me with his thumbs up, cheering me with his instant dinner. The recipes turned out very appetizing, simple, elegant and quite fulfilling. Here you go...

Ingredients:

Cooked rice 1 cup
Cumin seeds 1 spoon
Pepper powder - fresh 2 spoons
Cilantro leaves few
Curry leaves few
Olive oil few spoons.

Method:

Heat oil in a wide skillet. Add cumin seeds and followed by rice...stir fry for couple of minutes.

Now add the pepper powder plus cilantro leaves...keep frying for few more minutes and remove from heat.

That's it, friends...dinner ready:)

Thai Fried Rice - Jasmine Rice with Peanut Sauce!

Jasmine Rice n Peanut Sauce Fried rice:(Thai Style)

This is just a well known Basic Thai Fried Rice...with jasmine rice and peanuts. But it has a secret ingredient; Yes...Home Made Peanut Sauce! Have you ever tried them this way? It’s totally awesome:)

Hmmmm, it isn’t exactly real Thai peanut sauce, anyway...but it’s definitely inspired by one:) Peanut sauce is one of those things that is really easy to fix at home...quite successfully:) So, if something was stopping you from getting one' from the stores...no probs, forget it. It literally has five basic ingredients, and obviously you could get fancier with it:)

Soy Sauce
Brown Sugar
Peanut butter
Lemon juice
Coconut milk

I further added things of my own wish' Sesame oil, Garlic powder, Chili flakes etc...

...whisk everything together. That’s it, friends. Mix with your sticky jasmine rice, stir-fry over heat, and eat up:)However, I’m not sure...if this is a common way to substitute things'!!! Perhaps people familiar with authentic Asian/Thai cooking would definitely kill me:( But, its good, it’s tasty and so there you go...

Alfalfa Fried Rice

Alfalfa Fried Rice:

Science behind the Sprouts: When a seed holds up a tuff cover, packed with high protein and carbohydrate! Upon germination(a crucial period of sudden raise in their active molecules). At the expense of some protein it gets converted into all essential vitamins! Since a germinating plant needs all support for growth(survival of the fittest)...it is boosted with vitamin A, C and B-complex! All challenging the limes, lemons and meat products. Imagine a simple fragile sprouting root+shoot from a seedling has so much capacity!!! That is why it is highly nutritious and most welcomed by vegans and vegetarians to compromise their protein and vitamin need! A cup of raw sprouts has just 10 calories...making us all happy. Eat as much as we want, no worries about gaining weight!!!

One of the studies say they have more chlorophyll content than our fav' greens! Its hard to believe tho'...but it does have some chlorophyll content, we have to agree with that. Since sprouts are rich in phytochemicals, it helps to fight against diseases, improves one's immune system!

As I said at the expense of certain protein it gains more vitamin ratio beyond the point, that one could imagine 200-300%. Same goes to fighting against any outbreaks while germination! Like a mother's milk is extra and excess in all vitamins, for fast growth, possessing disease fighting compounds!!! Similar molecules are found here...they have rich enzyme activity. In this fragile plants,they have found significant amounts of glucosinolates and isothyiocyanates! Which are very important inducers of phase 2 enzyme production that prevents malignant cell growth! The cancer fighting ones!

Like most of the greens, they too have plant Saponins! Which could lower one's cholesterol! So supports heart related diseases. Saponis are said to promote one's immune system by increasing the activity of fighter cells(the lymphocytes and interferons).Besides they are loaded with antioxidants, you know...prevents cell degeneration process and DNA destruction...making it a good source to bring down aging related symptoms!! All girls wanna go shopping now for sprouts, right!:) Alfalfa sprouts contains great amount of phytoestrogens...which is very essential for female health. It can prevent menopausal symptoms and age-related osteoporosis. It overall provides good heart condition, upon regular consumption.

As any good thing has its own demerits, so does the sprouts...always had a apprehension while handling whether there could be a 'Salmonella' or any deadly bacteria, virus and pathogens! Certain strains of E.coli are very dangerous. When you indent to produce your own sprouts, make sure you clean the seeds properly. If the seeds had any soil, kindly forget the idea. Never try to produce with a stale seeds. Mix only clean(but not boiled or any) room temperature water for sprouting. Sterilize your sprouting aparatus. After 2-3 days...be very content with what you get and refrigerate them immediately. Leaving them over for prolonged period could bring up a musty smelling, uninvited virus/bacteria to your salads!

A spoon of seeds could give you 10-15 spoons of sprouts, absolutely no hard work...doesnt require sunshine, big pot, potling soil, fertilizer...this was how my friend Tulsi Ram lectured before making me to eat 'Mung sprouts' in the Hostel.

Well as usual this is my own invention recipe. I generally eat sprouts raw with lemon juice and salt for break fast. Since it is already rich in protein, vitamins and fibre...thought of making them wholesome, by pairing with white rice. It turned up great! Now it became my favourite meal!

Ingredients:

Cold Cooked Rice(salted n cooked)
Veggies - teeny meeny bits
Scrambled eggs
Chicken cubed/shredded
MSG
Vinegar 1 spoon
Heavy soy sauce 1 spoon
Chili sauce 1 spoon
Alfalafa sprouts 1 handful
Oil as required.

Method:

Heat oil in a skillet, stir-fry chicken an then add veggies and fry real good for 2 minutes. Set aside.

In the same wok, heat little more oil. Fry rice for about 2 minutes...until oil coats up. Now add vinegar, soy and chi sauce...mix them well.

Followed by...add chicken, eggs, veggies and sprouts now. Keep them on heat for less than a minute!

Serve warm to go as a main dish. Lunch or dinner!:)

Pineapple Shrimp Fried Rice:(Indo-Chinese Style)

Ingredients:

Basmathi Rice/Any long grained rice 1 cup
Sesame oil 1/2 cup
Ginger 2" peeled,chopped & minced
Garlic 4 cloves choped & minced
Pineapple -cubed 1-2 cups
Carrots 1 small - chopped fienly
Beans 50 grams - chopped fienly
Cabbage - fienly chopped
Red Bell peppers 1 sliced
Salt
MSG 1 pinch
White pepper 1 spoon
Rice starch 1 spoon
Eggs 3
Shrimps 15-20 pieces
Soy sauce 2-4 spoons
Red chili sauce(not the hot sauce)
Toamto paste 1-2 spoons
Green onions to garnish.

Mehtod:

Cook rice with salt and few spoons of oil. When it is done, spread them over a wide tray and set under fan.(To get well seperated and stiff rice) Or its always better to use cold cooked rice.

Marinate chicken and shrimps each seperately with salt,light soy sauce, white pepper and rice starch.

In a wide skillet, heat few spoons of oil. Break-in eggs. Sprinkle salt and pepper, scramble them and set aside.

In the same skillet, heat oil. Stir-fry shrimps over high heat. When it is done, set them aside.

Now stir-fry carrots, beans, cabbage & bell peppers. Add pich of MSG to maintain
its color. Set these aside as well.

Now heat the same or seperate heavy bottomed skillet. Add oil. Stir-in ginger and garlic. Stir-fry till its raw odour is gone.

Further add rice, break up if there is any lumps. Stir-fry till oil coats evenly to it. Add chili, tomato paste and soy sauce to it. Stir-fry till the rice slightly
becoems crispy.

Now add all the stir-fried veggies, shrimps, scrambled eggs and pineapple to it. Give a thorough turn.

Garnish with green onions and serve warm. Enjoy!

Pineapple Chicken Fried Rice:(Indo-Chinese Style)

Ingredients:

Basmathi Rice/Any long grained rice 1 cup
Sesame oil 1/2 cup
Ginger 2" peeled,chopped & minced
Garlic 4 cloves choped & minced
Pineapple -cubed 1-2 cups
Carrots 1 small - chopped fienly
Beans 50 grams - chopped fienly
Cabbage - fienly chopped
Red Bell peppers 1 sliced
Salt
MSG 1 pinch
White pepper 1 spoon
Rice starch 1 spoon
Eggs 3
Chicken 1 small cup (bite size bits)
Soy sauce 2-4 spoons
Red chili sauce(not the hot sauce)
Toamto paste 1-2 spoons
Green onions to garnish.

Mehtod:

Cook rice with salt and few spoons of oil. When it is done, spread them over a wide tray and set under fan.(To get well seperated and stiff rice) Or its always better to use cold cooked rice.

Marinate chicken and shrimps each seperately with salt,light soy sauce, white pepper and rice starch.

In a wide skillet, heat few spoons of oil. Break-in eggs. Sprinkle salt and pepper, scramble them and set aside.

In the same skillet, heat oil. Stir-fry chicken over high heat. When it is done, set them aside.

Now stir-fry carrots, beans, cabbage & bell pepper. Add pinch of MSG to maintain
its color. Set these aside as well.

Now heat the same or seperate heavy bottomed skillet. Add oil. Stir-in ginger and garlic. Stir-fry till its raw odour is gone.

Further add rice, break up if there is any lumps. Stir-fry till oil coats evenly to it. Add chili, tomato paste and soy sauce to it. Stir-fry till the rice slightly
becoems crispy.

Now add all the stir-fried veggies, chicken, scrambled eggs and pineapple to it. Give a thorough turn.

Garnish with green onions and serve warm. Enjoy!

Mixed Pineapple Fried Rice:

Ingredients:

Cold Cooked Long Grained Rice 1-2 cups.
Mixed Vegetables 1 cup
eggs 3
Bell pepper red 1 sliced
Pineapple diced 1 cup
Chicken cubed 1/2 cup
Shrimps 15 - tails-on
MSG
Soy sauce few spoons
White pepper few spoons
Corn Flour few spoons
Spring Onions 1 bunch to garnish
Asian Sesame oil a cup.

Method:

In a each seperate bowl, marinate chicken and shrimps with salt, MSG, pepper and soy sauce. A quick 20 minutes mariantion will do!

Heat few spoons of oil, in a wide, large and heavy bottomed wok. Add eggs. Scramble them well. Sprinkle salt and pepper, set aside.

In the same wok, heat oil. Add veggies, salt and MSG. Stir-fry over high for few minutes. Set aside as well.

Now heat oil. Stir-fry the marianted chicken over high heat. When they are done set aside. Repeat the same for shrimps as well.

Heat oil. Stir-in cold cooked rice. Let the oil coat well. Stir-fry over high. Add soy sauce. Add allt eh above veggies, eggs, chicken, shrimps, bell peppers, diced pineapple and spring onions. Fry over high for few minutes and serve steaming hot!

Serve steaming hot with toamto ketchup.

Hot n Spicy Shrimp Fried Rice:

Ingredients:

Long Grained Rice 1 cup
Shrimps/Prawns 10-15(with tail fins-on)
Finely chopped vegetables(carrots and beans) fistful
Scrambled eggs 1-2
Strong Sesame 1/2 cup
Salt
Thick Soy Sauce few spoons(or as per taste)
Sugar 1 spoon(optional)
Dry Red Chili Flakes 1 spoon
Garlic 1 clove minced
Ginger 1" inch size minced
Chinese 5 spice powder 1-2 spoons
Spring or Green Onions 1 bunch - chopped(to garnish)

For Chinese 5 Spice Powder - blend them to fine powder:

Cinnamon 1/2 stick
Cloves 3
Fennel Seeds 1/2 spoon
Star Anise 1
Szechuan Peppercorns - 1/2 spoon.

Method:

Either microwave or pressure cook rice along with salt and few spoons of oil.

Microwave: 1:3 , rice: water for 20 minutes on high.
Pressure cooker: 1 whistle sound over meium heat.

Now spread this rice over a tray and cool them down to room temperature. Let the rice be well separated and stiff + non greesy.

In a heavy bottomed, very wide iron skillet. Heat oil.

Add 5 spice powder and chili flakes. When they are aromatic....add minced garlic, ginger and soy sauce too. Stir-fry for few minutes. Let this thicken really well.

Further add sugar and let this come to bubbly stage. Now stir-in shrimps and stir-fry till it is done and also crisp.

Now stir-in rice without any lumps. Fry this rice over high heat vigously....let the soy and sesame oil coat really well.

Further add stir-fried veggies and scrambled eggs as well. Vigourously stir-fry over high heat.

When it is fragrant....add chopped white part of spring onion(green onion) Then remove from the stove and garnish with green onions.

Serve steaming hot with tomato sauce to go with it.

Shrimp Fried Rice:

Vegetable n Shrimp Fried Rice. Prawn Fried Rice. Prawns in Fried Rice. Indo-Chinese Fried Rice.

Ingredients:

Long grain Rice - 1 cup
Salt
Eggs 4
Carrot 100 grams (chopped finely)
Beans 100 grams (chopped finely)
Green chilies 2 (optional)- chopped finely
Scallion or white part of spring onion 50 grams
Shrimps/Prawns 100 grams (with/without tail fins)
Spring onion - green part 100 grams
Agina motto 1/4 spoon
Soy sauce few spoons
White pepper 1-2 spoons
Corn starch 2 spoons
Oil 1 cup.

Method:

Cook rice along with salt and few spoons of oil. Then spread this rice over wide tray....inorder to get well seperated stiff rice.

In a seperate bowl, marinate shrimps/prawns with 1 spoon of white pepper + 1 spoon of soy sauce + salt + pinch of agino motto + corn starch. Let this set-up sit for minimum 20 minutes.

Ina large, heavy bottomed wide skillet....heat oil.

Now break in eggs and scramble them. Add limited salt to taste. Sprinkle white pepper too. Then set this aside.(no-1)

In the same skillet(maybe after washing)heat again few spoons of oil. Now add chilies, carrots and beans. Fry them real quick over high heat. Sprinkle salt, white pepper and a pinch of agino motto. Just 2 minutes will do. Then set this aside too.(no-2)

Heat few spoons of oil in the wok. Add marinated shrimps....stir-fry over high heat. When it is done...set this aside.(no-3)

Chop roughly both white and green part of the spring onion(or green onion) and set aside. (no-4)

When the rice is cold and stiff enough. Heat a wide wok. Add few spoons of oil. Now fry cold rice over high heat. Maybe till it coats oil all over and smoky.

Add soy sauce and continue frying over high heat. Now stir-in no-1,2,3 and 4. Fry real good!

Serve steaming hot as a main dish for lunch or dinner. Tomato sauce and hot sauce can be served along with this.

Egg Fried Rice:

Plain n Simple Egg Fried Rice. Chinese Egg Fried Rice.

Ingredients:

Long Grained Rice 1 cup
Eggs 6
Scallions 1
White pepper 1-2 spoons
Green Onion(spring onions)1 bunch
Salt
Agina Moto 1 pinch
Soy Sauce(thin) 1-2 spoons
Carrot - 1/2 cut into teeny meeny bits
Beans 2-4 cut into teeny meeny bits
Oil 1/4 cup.

Method:

Cook rice along with salt and few spoons of oil. Then spread the rice in a wide tray. Fliff the rice with long fork...let it come to well seperated and stiff stage. Its better to use 'cold cooked rice' for making fried rice.

In a wide, heavy bottomed skillet....heat few spoons of oil. Now carfully hold 'egg' right above the skillet and crack it. Repeat the same quickly for all the eggs. Meanwhile let the stove be in low heat. Now switch to medium heat. Sprinkle salt and pepper. Scramble the eggs really well. Set aside.

Heat few spoons of oil and stir-in vegetables....make a quick fry and set this aside too.

In the same wide skillet, heat oil. Switch to high heat. Stir-in rice. Let the rice get well-coated with oil thoroughly.

Add soy sauce and give a quick fry. Add scrambled eggs and veggies too. Continue frying over high heat until aromatic.

Garnish with spring/green onions and chopped scalions.

Serve steaming hot with tomato or chili and soy sauce.

Soy Sesame Rice:

Hot n Spicy Soy-Sesame Rice. Chinese Soy-Sesame Rice. Spicy Chinese Fried Rice. Hot n Spicy Fried Rice. Plain Fried Rice.

Ingredients:

Long Grained Rice 1 cup
Strong Sesame 1/2 cup
Salt
Thick Soy Sauce few spoons(or as per taste)
Sugar 1 spoon(optional)
Dry Red Chili Flakes 1 spoon
Chinese 5 spice powder 1-2 spoons
Spring or Green Onions 1 bunch - chopped(to garnish)

For Chinese 5 Spice Powder - blend them to fine powder:

Cinnamon 1/2 stick
Cloves 3
Fennel Seeds 1/2 spoon
Star Anise 1
Szechuan Peppercorns - 1/2 spoon.

Method:

Either microwave or pressure cook rice along with salt and few spoons of oil.

Microwave: 1:3 , rice: water for 20 minutes on high.
Pressure cooker: 1 whistle sound over meium heat.

Now spread this rice over a tray and cool tehm down to room temperature. Let the rice be well separated and stiff + non greesy.

In a heavy bottomed, very wide iron skillet. Heat oil.

Add 5 spice powder and chili flakes. When they are aromatic....add soy sauce too. Let this thicken really well.

Further add sugar and le thtis come to bubbly stage.

Now stir-in rice without any lumps. Fry this rice over high heat vigously....let the soy and semae oil coat really well.

When it is fragrant....add chopped white part of spring onion(green onion) Then remove from the stove and garnish with green onions.

Serve steaming hot with tomato sauce to go with it.

Schezwan Fried Rice

Chicken Fried Rice:

Veg n Chicken Fried Rice. Indo-Chinese Fried Rice.

Ingredients:

Long grain Rice - 1 cup
Salt
Eggs 4
Carrot 100 grams (chopped finely)
Beans 100 grams (chopped finely)
Green chilies 2 (optional)- chopped finely
Scallion or white part of spring onion 50 grams
Chicken 100 grams (skinlees, boneless & diced)
Spring onion - green part 100 grams
Agina motto 1/4 spoon
Soy sauce few spoons
White pepper 1-2 spoons
Corn starch 2 spoons
Oil 1 cup.

Method:

Cook rice along with salt and few spoons of oil. Then spread this rice over wide tray....inorder to get well seperated stiff rice.

In a seperate bowl, marinate chicken with 1 spoon of white pepper + 1 spoon of soy sauce + salt + pinch of agino motto + corn starch. Let this set-up sit for minimum 20 minutes.

Ina large, heavy bottomed wide skillet....heat oil.

Now break in eggs and scramble them. Add limited salt to taste. Sprinkle white pepper too. Then set this aside.(no-1)

In the same skillet(maybe after wasing)heat again few spoons of oil. Now add chilies, carrots and beans. Fry them real quick over high heat. Sprinkle salt, white pepper and a pinch of agino motto. Just 2 minutes will do. Then set this aside too.(no-2)

Heat few spoons of oil in the wok. Add marinated chicken pieces....stir-fry over high heat. When the chicken is done...set this aside.(no-3)

Chop roughly both white and green part of the spring onion(or green onion) and set aside. (no-4)

When the rice is cold and stiff enough. Heat a wide wok. Add few spoons of oil. Now fry cold rice over high heat. Maybe till it coats oil all over and smoky.

Add soy sauce and continue frying over high heat. Now stir-in no-1,2,3 and 4. Fry real good!

Serve steaming hot as a main dish for lunch or dinenr. Tomato sauce and hot sauce can be served along with this.

Hot and Sour Fried Mushroom Rice: (Chinese Style)

Ingredients:

Long Grain Rice(basmati) 1 cup
Button mushroom 250-500 gms - each halved
Tomato puree 1 cup
Soy sauce 2-3 teaspoons
Tomato sauce 2-3 teaspoons(optional)
Salt as per taste
Ajino motto(mono sodium glucamate) 1 pinch
Ground black pepper 1/2 spoon
Ground cloves 1/4 spoon
Ground fennel seeds 1/4 spoon
Ground cinnamon 1/4 spoon
Grated dry red chilies 1/2 spoon
Grated fresh ginger from 2" size
Grated garlic from 3-4 cloves
Finely chopped spring onions/green onions 1 cup
Sesame oil/olive oil/any vegetable oil.

Method:

Rice: Things to remember/follow before cooking rice. Wash thoroughly rice using plenty of water. Use running water that would be good. Wash rice until the water runs clear. The excess of starch will make the rice sticky....which wil eventually affect this dish.

Now.....as usual add 1:2 ratio water(1 cup of rice:2 cups of water).

Further add salt and few spoons of oil to this rice. Cook rice in a regular fashion.(either microwave/pressure cook/electric/stove top)

Once when the rice is done......spread it over a wide open tray/plate. Let it stay under fan if possible. Allow it to cool. We need cold rice for this recipe. Its always this way I make my cold rice. If you got your leftovers.....its still nothing wrong using it.

Preparation:

Take a wide pan. Preferably non-stick. Add oil to it.

When the oil is hot, add your ground spices to it........Cinnamon, cloves, black pepper, fennel seeds. Fry them for few seconds.

Then add grated dry red chilies, grated garlic and ginger too. Fry them real good. Until all the raw smell leaves.

When it is fragrant, add tomato puree, tomato sauce and soy sauce to it. Fry them too. Do not cover them with lid. Let the stove be in medium to high heat. The puree will be bubbling real good.....turns into shiny red color, oil comes in top.

This is the right time to add your mushrooms in here. Stir them to get well incorporated with the mixture you made. Maybe one could cover with lid now. Turn it into medium. Let the mushroom get cooked with its own moisture in it.

When the mushroom reduced in size and got cooked.....and there is no water anymore in the pan. Its right time to go to next step.(or if it is still moist and mushroom is not done....cover the lid and wait till it is done)

Bring your cold rice and mix it with this set up.....in the same pan. Fry them over high heat. Let the rice get well coated with oil and all spices with mushroom. The rice should be slightly crispy and shiny. The rice should probably change color.(usually red)

When it is all done. Turn off your stove. Then add green onions/spring onions to the rice. Mix them thoroughly.

Serve this food real hot with tomato sauce and hot sauce.

Ellu Saadham - Priest Nandha Kumar's Recipe

Sesame Rice:

Til Rice/ Til Ka Chaawal/ Ellu Saadham.

This is one of my favourite rice, I learnt from my our family friend 'Natha Kumar'...he is a priest at 'Thiru Par Kadal - Shree Ranganathan Temple'. He is one of the amazing cook I ever met. Mommy learned many recipes, especially some authentic Iyengar recipes and Temple foods.

He feels free, to come home and assist my Mom. When I was studying in school, he used to pack my lunch box with this magic food 'Ellu Saadham'. I know, its a simple recipe...but my school friends loved it a lot. My whole lunch box will be 'Swaaha' in a minute. All my friends were crazy about this dish.

I don't know, its kind of traditional dish I suppose. Hindus like to prepare it on annual memorial day of their ancestors or to Sani Bhagawan (God of Saturn).


Ingredients:

Choose any long grained rice(basmathi) or small grained rice (seeraga samba) -2 cups

To be roasted and powdered:
Black or Brown Sesame 1 cup
Chana dal 1 spoon
Urad dal 1 spoon
Dry red chilies 4-6

Roast the above said ingredients each separately. Powder them either together or separately. One can add little salt to this powder.

For seasoning:
Ghee or gingeli/sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Dry red chilies 6-8 numbers
Curry leaves
Whole black pepper 1 spoon
Sesame seeds 1 spoon
Cashew nuts 10-12 numbers

In a pan heat oil or ghee and add all the above ingredients until they pop and fried well.

Method:

1. Cook rice along with salt and a spoon full of oil. Make sure to get stiff and separated rice.

2. Mix the powder and seasoning items to rice and add little ghee once again.