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Monthly Archives: June 2016

Mushroom Capsicum Fried Rice

28 Tuesday Jun 2016

Posted by amaracooking in Uncategorized

≈ 3 Comments

Tags

Fried Rice, Rice Recipes

Any kind of Fried rice is liked by my kids so I keep trying different combos to keep them happy and to add different veggies every time. 

So, it’s time for Mushrooms and green peppers/capsicum now. They really loved it. 
This fried rice can be eaten hot or cold so it’s apt for lunch boxes too.
Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves : 4-5
Ingredients:
Button Mushrooms: 250 gms or 1/4 kg cut in quarters
Capsicum/Green Peppers: 250 gms or 1/4 kg cut in cubes
Onion : 1 medium diced
Green chilies: 3 chopped
Garlic: 4 cloves chopped 
Ginger: 1″ piece chopped 
Butter: 2 tablespoons 
Soy sauce: 1 teaspoon 
Chili vinegar: 1 teaspoon 
Ketchup: 2 teaspoons
Black pepper: 1 teaspoon 
Salt to taste 
Rice : 1.5 cups
Water : 3 cups
Method:
Cook rice with 3 cups of water and let it cool a little.
Heat butter in a wok and add onions, ginger, garlic and chilies. Sauté for 2 minutes on high heat. Add mushrooms and sauté for 2 minutes or until they turn light brown. Add green peppers and sauté for another 2 minutes. 
Add cooked rice and all the sauces and spices, toss well to coat. Cook for 1 minute and Turn off the stove. 
Garnish with some cilantro and serve hot. 

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Pudina Pulao/Mint Pulao

21 Tuesday Jun 2016

Posted by amaracooking in Uncategorized

≈ 3 Comments

Tags

Blogging Marathon, Pulav, Rice Recipes

Pudina/Mint Pulao is a flavorful yet simple to make. Kids absolutely love this pulao when made as weekday dinner or in lunch boxes. 

This pulao is lightly spiced as there are very less masala’s used, so very light on the tummy too.
Ingredients:
Rice : Long grain rice 1.5 cups
Onion : 1 medium sliced
Ginger garlic paste : 1 tablespoon
Salt to taste
Water : 3 cups

For tempering:
Cashews : 1/4 cup
Jeera/Cumin seeds : 1 teaspoon 
Elachi/Green Cardamom: 4
Bay leaf : 1
Cloves/Laung : 5
Cinnamon stick/Dalchini: 1 inch Piece
To make a paste:
Pudina/Mint : 1 bunch/1 cup
Green Chilies: 4 
Ginger : 2 inch piece


Method:

Wash and cook rice with 3 cups of water. Let it cool off for 15-30 minutes.
Take all the ingredients listed to make a paste, add 3 tablespoons of water and make a smooth paste.
Heat ghee or oil in a pan and add all ingredients listed under for tempering and fry until the cashew are golden for about 2 minutes on low heat.
Add onions and sauté till light brown, add ginger garlic paste and fry for 1 minute. Add salt and mint paste and fry for 2 minutes. Add cooked rice and mix gently to coat. 
Serve hot with raita.

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Masala Bendakaya/Okra Fry

16 Thursday Jun 2016

Posted by amaracooking in Uncategorized

≈ 4 Comments

Tags

Blogging Marathon, Veg Curries

This is a simple to make Bendakaya/Okra masala fry that needs very lees preparation and can be done in a jiffy. It goes very well as a side dish with rice or Roti. 

Kids loved this fry when I packed in their lunch boxes. So, it’s kids approved too.
Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves : 2-3
Ingredients:
Onion : 1 chopped 
Bendakaya/Okra/Ladies fingers: 500 gms cut into 1 inch pieces 
Curry Leaves: 1 sprig
Red chili powder: 1 teaspoon 
Coriander powder: 1/2 teaspoon 
Cumin powder: 1/2 teaspoon 
Turmeric: 1/2 teaspoon 
Salt to taste 
Tempering:
Chana Dal/ Senagapappu: 1 teaspoon 
Urad Dal/Minappappu: 1 teaspoon 
Mustard Seeds/Aavalu: 1 teaspoon 
Cumin seeds/jeera : 1/2 teaspoon 
Asafoetida/hing : a pinch 
Method:
Heat oil in a pan and add all ingredients listed under for tempering except Hing and fry until the seeds are golden  brown and the others splatter, which should be 1-2 minutes. Add hing and curry leaves, fry for 30 seconds. 
Add onion and fry till they turn translucent. Now add okra pieces and turmeric. Fry on simmer for 15 -18 minutes.
Add all the spices and fry for 2 minutes and turn off the stove.
Serve hot with rice or Roti.

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Guddu Porutu/Egg Bhurji Andhra Style

10 Friday Jun 2016

Posted by amaracooking in Uncategorized

≈ 1 Comment

Tags

Andhra Recipes

Guddu Porutu/Egg Bhurji is Indian version of Scrambled egg with onions and spices added to it. This Andhra Style Bhurji is a simple yet delicious one that goes well with rice or Roti. 

It’s a good one for lunch boxes as well. As the egg tastes good warm or even cold. 
Preparation Time: 10 minutes 
Cook Time: 30 minutes 
Serves: 4-5
Ingredients:
Onion : 2 large chopped 
Green chilies: 3 slit
Eggs : 7 large 
Red chili powder: 1/2 teaspoon 
Cumin Powder: 1/2 teaspoon 
Coriander powder: 1/2 teaspoon 
Turmeric: 1/2 teaspoon 
Curry leaves: 1 sprig
Salt to taste

For Tempering:

Chana Dal/Senagapappu: 1 teaspoon 
Urad Dal/Minappappu: 1 teaspoon 
Mustard Seeds/Aavalu: 1/2 teaspoon 
Cumin Seeds/Jeera : 1/2 teaspoon 
Dry red chilies: 1 broken 

Method:

Heat oil in a pan and add all the ingredients listed under for tempering. Fry for 1 minute. 
Add curry leaves, onion, turmeric and green chilies. Sauté until the onions are translucent.
Add salt, red chili powder, cumin and coriander powder, mix well. Add eggs and cook for 3 minutes. Scramble the eggs and cook for 3-4 minutes until the eggs are completely done. 
Cilantro/coriander leaves can be added as garnish.
Serve hot with rice or Roti.



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