Fish Fried Rice

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• Ingredients: 
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• 1/2 kg: Fish, cut into small pieces (white fish is best)
• 2 cup: Long grained rice
• 2 large: Onions, chopped
• 2 tbsp: Desiccated coconut
• 1 tbsp: Ground coriander
• 11/22 tsp: Turmeric powder
• 1-inch: Piece ginger
• 2 tsp: Ground cumin seeds
• ½ tsp: Fenugreek seeds
• 1 : Bay leaf
• Juice of a ½ lime
• 1/2 cup: Oil
• Salt to taste

Method:    

• Wash the rice and soak it in cold water for at least 1 hour.
• Wash and cut the fish into 2-inch pieces.
• Mix the coriander, cumin, turmeric, fenugreek and ginger together.
• Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
• Place the fish in the pan, stir without breaking the pieces.
• Cover the pan and allow the fish to cook in its own steam for five minutes.
• Remove the fish carefully with a fish slice and keep them warm.
• Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
• Drain the rice and add to the onions.
• Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
• Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
• Add extra warm water, just enough for the rice to simmer and cook
• Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
• Garnish with chopped coriander leaves.

Note:

     Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with left over ingredients from other dishes, leading to countless variations.

Vegetable Rice

Ingredients 

• 1 cup cooked rice 
• 1 tsp oil
• 2 medium onions
• 2 medium tomatoes
• 1 big capsicum
• 1 stalk curry leaves
• 1 small bunch coriander 
• 2 tsp of grated coconut 
• 1 grated carrot
• 3 green chillies
• 1 inch piece ginger
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 1 tsp channa dal
• 1tsp turmeric powder
• Salt 

Preparation Method: 

• Put the oil in a pan and drop the mustard seeds in. 
• When it splutters, put in the dals and fry till they are golden brown. 
• Wash the curry leaves and drop them in along with finely chopped green chillies and ginger. 
• Now put in the finely chopped onions and turmeric powder. 
• Saute till the onions are soft. Add chopped tomatoes and saute for about 3 minutes. 
• Now add chopped capsicum and salt and fry till the whole mixture is dry. 
• Now garnish with coriander leaves, grated carrot and coconut. 
• Give the whole mixture a nice stir and add the cooked rice or poha. Shut off the gas and stir in the rice till it mixes well.

CURD RICE

Ingredients:

CURD Rice

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves   
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

 

 

Preparation:

 

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

 

LEMON RICE

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice                         
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Preparation:

• Heat oil in a pan and add mustard seeds, allow to splutter.

• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

COCONUT RICE

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml     ghee                                                 
25 gms  black gram dhal
25 gms  broken pieces of nuts
6 gms    dry chillies
2 gms    curry leaves
2.5 gms asafoetida powder
20 gms  (minced) coriander leaves
Salt to taste

Preparation:

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves.