Chinese Fried Rice

Ingredients:
Red onion -1 (finely chopped)
Cabbage-100 gm (finely chopped)
Green pepper-1 no (finely chopped)
Carrot-100gm (finely chopped)
Peas-100 gm
Beans-50gm
Spring onion -2 Tsp (finely chopped)
Garlic-5 florets (finely chopped)
Ginger-2tsp (finely chopped)
Soya sauce-3 tsp
Salt to taste
Butter -2 Tsp
Boiled basmati rice – 200gm
White pepper powder - 2tsp
Coriander for garnishing

Method:
Heat butter in a pan, add chopped onion and fry till golden brown.
Then add ginger,garlic,cabbage,carrot,peas,chopped beans and saute 5 -7 minutes.
Add soya sauce,white pepper podwer and mix well.
Now add boiled rice and saute for a minute & mix well till the rice is fried.
Lastly add spring onion and garnish with coriander.
Chinese Fried Rice is ready to serve with tomato sauce.

Tip:If soya sauce is not available you can add tomato sauce.

Bisi Bele Bhath

Ingredients:
1 cup Rice (uncooked)
3/4 cup Toor Dal (uncooked)
Beans (about 20) cut into half inch pieces
Large carrot: 1 cut into half inch pieces
Small potato: 1 cut into small cubes
2 tsp Tamarind
Few Cashews(optional)
6 cups Water

Masala:
1/2 cup grated Copra or Coconut powder
2 tsp Sambar Powder
2 tbsp Coriander Seeds
1" Cinnamon
3-4 Cloves
1 sprig Curry leaves
2 tbsp Oil
2 tbsp Ghee
2 tsp Mustard Seeds
1 sprig Curry Leaves
1 tsp Turmeric
Salt for taste

Method:
Fry the masala ingredients except the coconut powder and the sambar powder.
Grind the fried masala ingredients along with coconut powder and sambar masala to a paste with a little water. Set aside.
In a pressure cooker, do the tadka. Add the onion fry for few seconds.
Then fry beans and carrot for a few seconds.
Now add the rice and dal and fry for a few more seconds.
Now put in ground masala, water, tamarind and salt to taste.
Cook in the pressure cooker for 3 whistles. It is a whistle more than when you cook plain dal.
Bisi Bele Bhath is ready! Serve with papad.

Vegetable Pulao

Vegetable Pulao:
Ingredients:
3 cups of rice, boiled
3 medium onions sliced fine
Some mixed frozen vegetables like beans, carrots and green peas
A few sticks of cinammon
a few cardommom seeds
a few cloves
a few cashewnuts
1 1/2 tsp red chilli powder
salt to taste
2 flakes garlic
1 inch piece ginger
3 tsbp ghee(clarified butter)
Salt to taste

Method:
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom and also cashewnuts.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 5-10 minutes.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste .
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita.

Vangi Bhath or Brinjal Rice

Vangi Bhath or Brinjal Rice
Ingredients:
1 long purple brinjal(eggplant) or 1/2kg brinjal cut into large pieces
1 1/2 cup raw rice washed and cooked such that the grains of rice remain separate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee (clarified butter)
4 cloves
salt to taste
1 tsp urad dal
1 cinnamon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp chana dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Method:
Fry 4 red chillies, turmeric, cloves, cinnamon, cumin, coriander and peppercorns in 1 tsp oil.
Powder them using a grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli, green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is done.
Now add the buttermilk or lime juice and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.