Vegetable Chinese Fried Rice

Serves two

Ingredients

• 2 cups mixed Vegetables : Broccoli, Corn, Beans, Carrots, Capsicum, Mushroom, Peas, Water Chestnuts - finely chopped
• 1 medium sized onion finely chopped
• 3 cups cooked rice - preferably a day old and not too soft
• 1 tblsp. finely shredded ginger
• Salt to taste
• Ajinomoto/MSG optional
• Pinch of black pepper
• 2 tblsp. Soy sauce
• 2 tblsp. Chilli Garlic Sauce (I prefer Sriracha)
• 2 tablespoon Oil
• Fresh Chinese Basil - chopped finely
• Spring Onions - chopped finely

How to :

1. In a non stick frying pan put two tablespoons of oil and heat. 
2. Add the ginger and onion and saute for 2 minutes.
3. Add the mixed vegetables and cook for 5 minutes on high flame. 
4. Add the cooked rice, salt, MSG and black pepper and mix gently till all the rice grains are separated. Cook for 5 minutes on low flame with a closed lid.
5. Stir in the Soy and Chili Garlic Sauce.
6. Cook for a few more minutes stirring occasionally
7. Garnish with Chinese Basil and Spring onions and serve

Tips

• As Soy Sauce has its own salt go easy on table salt or add it at the end
• Avoid using over cooked rice for this recipe

Serving Suggestion

• Best eaten with Chilli Paneer or Gobhi Manchurian or Dry Tofu dishes
• You can serve with finely chopped green chili marinated in vinegar for the spice lovers

Mixed Vegetable Masala

Serves four

Ingredients

• Mix Vegetables : Cauliflower, Potato, Beans, Carrots, Capsicum, Mushroom, Peas - chopped to medium sized pieces
• Wet Ground Masala 

• One large Onion
• 2 large tomatoes
• 1 inch ginger piece
• 10 cloves garlic

• Salt to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 4 tablespoon Oil
• Dried Fenugreek leaves

How to :

1. Puree all contents under Wet Ground Masala in a blender. 
2. In a frying pan put two table spoon oil and heat. 
3. Saute all the vegetables for 5 minutes. 
4. In a non stick pan put 2 table spoon oil and heat.
5. Pour the pureed contents into the hot oil and saute for 20 minutes or more on medium flame, stirring frequently till the oil starts to separate out in the pan. 
6. Add the salt, turmeric and chili powder and cook for 10 more minutes. Sprinkle water when needed to make sure that the spices don't stick to the bottom of the pan.
   
7. Add the dried fenugreek, sauteed vegetables and 500 ml water to the pan. 
8. Boil for 10 minutes till the gravy thickens.
   

Serving Suggestion
 

Best eaten with Roti or Parathas

Aloo Matar Anda (Potato Peas Egg) in Coconut curry

Courtesy Tanya Sarang

Serves Four

Ingredients

• 8 eggs hard boiled and sauteed in very little oil till the outer layer is golden brown.
• 2 medium potatoes cubed into 8 pieces each
• 1 ½ cup of shelled peas
• ½ Coconut – coarsely grated
• Ginger – 1 inch piece coarsely chopped
• Garlic -10 cloves coarsely chopped
• 2 medium Onions – chopped finely
• 2 medium tomatoes – chopped finely
• 2 green chilis – chopped finely
• Salt
• Powdered spices – 1 table spoon garam masala, 1 tea spoon turmeric and 1 Maggi Bullion
• 4 table spoon oil
• Half cup of finely chopped coriander for garnishing

How to

• Put two table spoons of oil in a deep pan and fry the chopped onion, garlic and ginger till golden brown
• Now add the grated coconut and sautee till the coconut is slightly brown.
• Grind this mix in a mixie and create a puree.
• Put two table spoons of oil in a deep pan and fry the rest of the chopped onion till golden brown
• Now add the chopped tomatoes and green chili and the powdered spices and cook till it is mushy.
• Add the pureed coconut, onion, garlic and ginger into the pan and cook for 5 minutes on medium flame, stirring occasionally, till it mixes well.
• Now add the peas and potatoes and cook for 5 more minutes
• Add 2 cups of water and the eggs and boil for 10 minutes.
• Garnish with coriander and serve