SOY-CHICKEN FRIED RICE

Ingredients-

1 chicken breast, cubed
1 tsp + 1 tbsp soy sauce
1 tbsp tomato ketchup
1/2 tbsp vinegar
1 cup cooked rice
Salt to taste
Pepper to taste
2 tbsp peas
2 tbsp corn kernels
1 egg, beaten
1 small onion, chopped
1 tsp chopped garlic
1 tbsp oil + for frying
1 tbsp cornflour

Method-

* In a bowl add the chicken, 1 tsp soy sauce, cornflour, salt and pepper.
* Mix well, coating the chicken well with the cornflour.
* Deep fry in hot oil and remove.
* In a wok, heat oil and add garlic and onion.
* Saute till translucent.
* Add the corn and peas and saute till colour turns bright.
* Add the beaten egg and mix well till egg is cooked and scrambled.
* Add the remaining soy sauce, tomato ketchup, vinegar, salt and pepper.
* Mix well and add the rice and the fried chicken and toss well.
* Serve hot and satisfy your craving.

SPINACH AND MUSHROOM RICE

This is a very filling and an easy dish to make when you want something different to eat other than plain steamed rice.

Ingredients-

1 cup basmati rice, washed and soaked
1 cup shredded spinach leaves
1 cup diced mushrooms
1 large onion, chopped
1 tbsp olive oil
2 cups water
1 bayleaf
1 green cardamom
2 cloves
1 small cinnamon stick
1/2 tsp turmeric pwd
2 tsp pepper pwd
Salt to taste
2 tbsp chopped coriander

Method-

* In a heavy bottomed pan, heat the oil.
* Add the whole spices and let them turn colour.
* Add the onions and saute till translucent.
* Add the mushroooms and saute for 5-6 min.
* Drain the rice and add to the mushrooms.
* Mix well and keep stirring till the rice become bright white.
* Add the turmeric pwd and pepper. Mix well.
* Add the spinach and the water and mix well.
* Cover and cook for 10 min or till the rice is done.
* Garnish with the coriander and serve hot.

APPLE AND RICE CASSEROLE

In this dish you can add any vegetables you want. I've added apple for an interesting twist in taste. And have also added corn, peas and carrot.

Ingredients-

1 apple, chopped with skin
2 carrots, grated
1/2 cup corn kernels
1/2 cup peas
1 cup cooked rice
1 1/2 cup milk
2 eggs
Salt to taste
Pepper to taste
1 tsp oregano
1 tsp chilli flakes
1/2 cup grated cheddar cheese

Method-

* In a bowl, beat the eggs till a little fluffy.
* Add the milk to the eggs.
* Add the seasoning, salt, pepper and chilli flakes.
* Add the vegetables, apple and rice to the egg mixture.
* Grease an oven-proof dish with either butter or oil.
* Pour the rice and veggie mixture into the greased dish.
* Level the top evenly with a spoon.
* Dot with butter and bake in an oven at 180 C for 20-25 min.
* After 20 min in the oven, top with the grated cheese and return to the oven for another 5min. Or put it under a salamander fot gratinating.
* Let it rest for 10 min and serve hot.

MUSHROOM, CORN AND CHEESE RICE

Ingredients-

1 cup rice
1 cup diced mushrooms
1/2 cup corn
1/2 cup cheddar cheese
Salt to taste
2 tbsp oil
1 onion, chopped
1/2 tsp garlic, chopped
1 tsp chilli flakes

Method-

* In a pan, heat oil and saute the onion, garlic and chilli flakes.
* When they are translucent, add the mushrooms.
* Cook the mushrooms till all liquid has evaporated.
* Add the corn and cook for 5 min.
* Add the rice and saute till mixed well.
* Add 2 cups water and salt and let it come to a boil.
* Cover and cook on slow flame for about 10-15 min or till very little liquid is left.
* Add the cheese and cover till all liquid is absorbed.
* Can be garnished with freshly chopped coriander. Serve immediately and ENJOY!!!!!!

PRESSURE COOKER KEEMA BIRYANI

Ingredients-

500 gms lamb mince
1 cup basmati rice
1 cup milk
1 cup yoghurt
2 tbsp cashewnuts, chopped
2 tbsp raisins
2 tbsp oil
1 large onion, chopped
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
Salt to taste
1 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1 small peice cinnamon
1 whole dried red chilli
2 tbsp mint leaves, chopped

Method-

* Wash and soak the rice.
* Heat oil in the cooker and add the whole spices.
* Add the onion and saute till golden brown.
* Add the ginger and garlic paste and saute till brown.
* Add the pwd spices in the yoghurt and mix well.
* Add the yoghurt mix to the onion and saute till oil is seperated.
* Add the lamb mince, raisin and cashew and cook till mince is 50% done.
* Add the soaked rice and mix well.
* Add the milk, 2 cups water, mint and salt to taste.
* Let it come to a boil and close the lid.
* After a whistle, reduce the flame and cook for 7-9 min.
* Serve hot with chilled raita of your choice.

COCONUT RICE

Ingredients-

1/2 fresh coconut
2 cups basmati rice
2 tbsp oil
2 tsp mustard seeds
10-12 curry leaves
1 small onion, chopped
Salt to taste

Method-

* Wash and soak the rice.
* Blend the coconut and 1 cup water. It should be a coarse mixture.
* In a pan heat the oil.
* Add the mustard seeds and curry leaves, and let the seeds splutter.
* Add the chopped onion and saute well.
* Add the coconut mixture, mix well and cook for 5 min.
* Add the soaked rice and stir well to mix.
* Add the rest of the water.( for 2 cups rice u need 4 cups water. but u should 3 as u've used 1 cup with the coconut)
* Cook covered till the rice is done.
* Serve steaming hot. Enjoy !!!!!

MANGO RICE

Ingredients-
1 raw mango, grated
2 tbsp coconut, grated
1 tsp mustard seeds
1 whole dried red chilli
1/4 tsp asefotida
1/2 tsp turmeric
2 tbsp oil
8-10 curry leaves
1 tbsp peanut
1 tbsp cashewnuts, broken
1 tbsp chana dal
Salt to taste
2 cups rice
4 cups water

Method-

* Heat oil in a pan.
* Add the mustard seeds, curry leaves, chilli, turmeric, asefotida and saute.
* Add chana dal, peanuts, cashew and saute well.
* Add the mango and saute well.
* Add the coconut and saute well.
* Add the rice and saute a little.
* Then add water and salt to taste.
* Cook the rice till it is done.
* Serve hot with dal or sambar. Enjoy!!!

SCALLOP AND PINEAPPLE FRIED RICE

Ingredients-
1 1/2 cups of Basmati rice
1 tbsp vegetable oil
1 tbsp ginger, chopped
2 garlic cloves, chopped
120 gms scallops
1 cup pineapple, chopped
1 tbsp lemon juice
1/4 tsp salt
1/2 tsp pepper
1/2 tbsp coriander, chopped

Method-

* Boil a medium pot of salted water.
* Stir in the rice and boil for 10 minutes (until done).
* Drain the rice and set aside to cool.
* Heat oil in a large nonstick pan or wok.
* Add the ginger and garlic.
* Stir-fry until lightly browned (about 2 minutes).
* Add the scallops and stir-fry until done (about 3 minutes).
* Add rice, pineapple, lemon juice, salt and pepper.
* Stir-fry until thoroughly heated.
* Sprinkle with coriander and serve.

TOMATO N PEPPER RICE

Ingredients-
Oil
Mustard seeds
Onion, chopped
Curry leaves
Tomato, chopped
Tomato puree
Basmati rice
Black pepper, crushed
Salt
Water

Method-

* Heat oil in a pan and crackle mustard seeds.
* Add the curry leaves and onion.
* Saute till translucent. Add the tomato.
* Saute well.
* Then add the tomato puree and mix well.
* Then add the rice and stir well.
* Add salt and pepper and mix well.
* Add the required amount of water and cook till the rice is cooked.
* Serve hot. Can also be served as a side dish instead of other starch.