GINGER MUSHROOM FRIED RICE

Do you enjoy subtle flavours, then Ginger Mushroom Fried Rice is the one for you......

 

 

GINGER MUSHROOM FRIED RICE

INGREDIENTS

Rice long grained	1 cup
Ginger sliced	4 – 5 slices
Mushrooms sliced	10 – 12 nos
Salt	T.T.
Pepper pdr	½ tsp
Ajinomoto / M.S.G	½ tsp
Tomato ketchup	1 ½ tbsp
Soya sauce	1 tbsp
Oil	3 tbsp
Spring onion greens shredded	½ cup

 

METHOD:

1.       Boil rice with double the quantity of hot water and cook. Spread it out in a plate and drizzle a little oil so that the grains do not stick to each other.

2.       Heat oil, add in the sliced ginger. Sauté a little on high flame.

 

3.       Then add in the mushrooms and toss.

 

4.       Put in the rice and along with it salt, pepper pdr, ajinomoto, tomato ketchup and soya sauce.

5.       Mix and toss well.

6.       Sprinkle and mix shredded spring onion greens in it.

 

7.       Serve hot with stir fried vegetables.

 

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BABYCORN, CARROT & MUSHROOM STIR FRY

I love Chinese cuisine....and need a dose of it at least once a week. Here today is a simple dish with saucy stir fried vegetables....serve it with any fried rice or noodles and you don't need anything else......

BABYCORN, CARROTS & MUSHROOMS STIR FRY

INGREDIENTS

Baby corn  cut in 1 inch pieces blanched	7 - 8 nos
Carrot sliced blanched	1 no medium sized
Mushrooms quartered	3 – 4 nos
Capsicum sliced	¼ no
Garlic cloves sliced	2 nos
Fresh Red chillies sliced	2 nos
Soya sauce	½ tbsp
Sugar	¼ tsp
Ajinomoto / M.S.G	1/8 tsp
Pepper pdr	¼ tsp
Salt	T.T.
Vinegar	½ tbsp
Cornflour pdr	½ tbsp
Oil	2 tbsp

 

METHOD:

1.       Heat oil, add in the garlic and chillies.

 

2.       When the garlic colours a little brown add in the baby corn and carrots.

 

3.       Sauté a little and add in the mushrooms and capsicum.

 

 

4.       Add in half a cup of water and bring to boil.

 

5.       Add soya sauce, ajinomoto, salt, sugar and pepper pdr.

6.       Dissolve cornflour in a little water and thicken it.

 

7.       Put in vinegar. In case you want a little thinner sauce then just add in a little more water and boil.

8.       Serve with fried rice or noodles.

 

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MAKAI KURKURI / CRISPY FRIED BABYCORN

This is an extremely easy but delicious recipe. When you need something quick to snack on to and that too made with almost all those ingredients easily available in your kitchen....of course that does not include baby corn.

MAKAI KURKURI / CRISPY FRIED BABYCORN

INGREDIENTS

Baby corn	10 – 12 nos.
Red chilli pdr	½ tsp
Salt	T.T.
Garam masala pdr	¼ tsp
Pepper pdr	¼ tsp
Corn flour	2 – 3 tbsp
Oil	For deep frying
Chaat masala pdr	¼ tsp
Onion rings, tomato slices and lemon wedges	For garnish

 

METHOD:

1.       Slice into two the baby corn lengthwise.

 

2.       In a bowl mix together the chilli pdr, salt, garam masala pdr, and pepper pdr.

3.       Sprinkle and rub it over the baby corn.

 

4.       In case the masala does not stick to the corn, sprinkle a little water (1/2 tsp) just enough for moisture.

 

5.       Marinade for 30 minutes in the fridge.

 

6.       Remove them, roll them in cornflour. Rub the flour into the corn and dust out the excess. This is necessary or the excess cornflour will separate in the oil and burn at the bottom.

7.       Deep fry on medium heat till crisp. Remove and sprinkle chaat masala on top.

 

8.       Serve it along with onion and tomato rings and lemon wedges with a dip of your choice.

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LIMBU BHAAT / LEMON RICE

At times when you need something light and quick, then this is it......Lemon Rice......

 

 

LIMBU BHAAT / LEMON RICE

INGREDIENTS

Long grained rice	1 cup
Lemons	2 nos
Salt	T.T.
Coriander leaves for garnish	2 – 3 sprigs
TADKA
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Curry leaves	5 – 6 nos
Green chillies sliced diagonally	2 nos
Chana dal / split Bengal gram	1 tbsp
Urad dal / split black gram	1 tbsp

 

METHOD:

1.       Boil the rice with more than double the amount of water.
 

2.       When it is almost cooked drain out the excess water and spread out the rice to cool so that it does not stick to each other. This is called the draining method. Rice can also be made by the absorption method.

3.       In a separate pan heat oil, add in the rai.
 

4.       When it starts to crackle add in the Heeng, haldi, curry leaves, gr chillies, and the chana dal and urad dal.

5.       Sauté on medium heat till the dals turn pink.

6.       Pour this tadka over the prepared rice.
 

7.       Mix it up with light hands. You can also add in 10 - 15 fried peanuts if you like. Put the rice back into the pan and cover and simmer till it turns warm.
 

8.       Squeeze lime juice over it, mix and serve warm. Do not heat again once you have squeezed the lime or it might turn bitter, so you can do that just before serving.

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