CHICKEN EGG FRIED RICE...........

I am very happy to post my 100th post...... I want this post to be unique in my blog so decided the step by step procedure  with photos........ and also Iam posting this in few mins after 2014 is born.......

CHICKEN EGG FRIED RICE............

INGREDIENTS:

Ingredients

Cooked Basmati Rice                 -  2 cups

Eggs                                            -  2

Cooked Chicken                         - 1 cup

Onion                                          -  1 medium

Garlic pods                                 -  5

Green Chilli                                -  1

Carrot, Beans and Capsicum     -  1 cup

Spring Onion                              -  1 cup

Soya Sauce                                 - 2 tbsp

Oil                                               -  2 tbsp
  
Salt  [Optional]                           - to taste

Ingredients for chicken egg fried rice

Take a Chinese Wok or a large frying pan..........keep the flame high...........

Add oil

Add oil to it. When its hot  .........

                                                                                    Add chopped garlicAdd garlic [chop the garlic]. Saute for few mins

Add chopped onion

    Then add chopped onion and saute for few more mins.............

Add chilli

Now add green chilli or cayenne chilli and saute for a minute..........

Add beaten eggs

Now add the eggs [beat the eggs well before adding]

Let the egg scramble 

Saute it well to make scrambled egg..........

Add cooked chicken pieces

Now add the chicken pieces  [ clean and cut the chicken in to small pieces and cook it with salt and a pinch of turmeric and chilli powder separately ]

Add carrot, french beans and capsicum

Add carrot, french bean and capsicum.  Mix it well .........

Add cooked basmati rice

Now add the cup of cooked rice ...

Blend it well

Mix it well for few more minutes....

Add soya sauce

Add the soya sauce mix well.......... check the salt.... if you need more... add salt  or one more tsp of soya sauce.. [Soya sauce contain more salt  so add salt only if needed]

Add spring onion

At last add the chopped spring onion and mix it well..........

Chicken Egg Fried rice is ready

Your  Chicken Egg Fried rice is ready now..........

Serve it hot with tomato and chilli sauce

Serve it with tomato ketchup and chilli sauce  .............

VEGETARIAN LASAGNA..........

Vegetarian Lasagne  

INGREDIENTS:

Lasagna noodles                    - 1  pkt

Garlic cloves                          -  5

Mushrooms                            - 2 cups 

Green pepper                         - 2 cups 

Spinach                                  - 1/2 bunch

Tofu                                       -  2 pkt       

Garlic powder                        -  1/2 tsp

Pepper  powder                     -  1/2 tsp

Parsley                                   - 1/4 cup

Spaghetti sauce                      -  1/2 cup

Mozzarella cheese                 - 250gms

Parmesan cheese                   - 100gms

Salt                                        -  1/2 tsp

Oil                                        - 3 tbsp



METHOD:

Cook lasagna sheets according to package directions. Drain  and set aside. 

Preheat oven to 350 F. 

Grease a  casserole dish. 

Take a frying pan heat oil and saute garlic.
Add mushrooms and green pepper saute until they turn soft. Remove and set aside. 

In same frying pan, saute spinach for 5 minutes Drain off . Combine spinach with
mushroom and green peppers. Let mixture cool well. 

Crumbed  the tofu with oregano, garlic powder, salt, pepper powder and parsley in a separate dish.

Now start arranging in casserole dish.

Spread a thin layer of spaghetti sauce in baking dish.

Place one layer of lasagna sheets.

Cover with spinach mixture, then half of tofu mixture, half of mozzarella cheese. 

Repeat layers starting again with spaghetti sauce, until all ingredients are used up.

Arrange in order lastly place the lasagna sheets on the top... then add the remaining cheese and sauce. 

Sprinkle with parmesan and bake approximately 1/2 hour until casserole is bubbling and cheese on top is melted and lightly browned. 

Can sprinkle with parsley before serving. 

Your Lasagne Ready to Serve

MY CROCHETED RED BOOTIES ............. 

RED BOOTIES

QUAIL EGG SAMBAL [MALAYSIAN RECIPE]

QUAIL EGG SAMBAL  [MALAYSIAN RECIPE]

Sambal Quail Egg

I learnt this recipe from my malay friend ........... My son likes quail egg very much and when I am supposed  to cook for me and my son only then this recipe used to be handy dish....... Its a  very simple and tasty dish..........

Sambal Quail Egg

INGREDIENTS:

Quail egg                          - 15

Onions                              - 1 large sliced thinly

Garlic                               - 2 chopped 

Tomato ketchup              - 4 tsp 

lemon juice                      - 1 tsp 


FOR SAMBAL PASTE:

Belacan                           - 1 inch

Ginger                             - 1 inch

Shallots                           - 12 bulbs

Garlic                              - 2 cloves

Dry Chilli                        - 8 De-seeded 


METHOD:

Grind the sambal paste with the given ingredients.

Hard boil the quail eggs remove the shell and set aside. 

Take a frying pan add oil and saute the sambal paste first . 

Then add sliced onion and saute till translucent.

Add tomato ketchup and saute for few more minutes. 

Add quail eggs and mix it well. 

Add lime juice and salt.

Switch off when oil starts to oozes out......

TUMBLER PUTTU..

TUMBLER PUTTU..


Now you don't need a puttu maker ..... just a tumbler is enough to make your favorite puttu at home...........

Tumbler Puttu

INGREDIENTS:

Chemba rice puttu flour          - 1 1/2 cup

Shredded coconut                     - 1/2 cup

Warm Water                             - 1 cup

Oil                                             - 1 tsp

Salt                                           - to taste

METHOD:

Take roasted chemba rice puttu flour add salt to it and mix well. 

Add little by little warm water and mix well.

Make a powdery wet flour.

Set aside  for 15 mins.

Take a Tumbler fill a half  level of it with  flour, add  a small layer say 1 1/2 tbsp of coconut and then some more of rice flour and  fill the tumbler full and press it well.

Take the Idli cooker add water to it when it boils slowly place the tumbler in idli plate after greasing it with oil slightly tap gentle and remove the tumbler [as u do when removing anything from mold ]

Steam it for 10 mins.

Serve it with sugar and banana or kadala curry.

KADAI BHINDI OR KADAI VENDAIKAI

KADAI BHINDI OR KADAI  VENDAIKAI

Kadai Bhindi

INGREDIENTS:

Lady's  finger                                             - 15

Onion                                                             - 1 

Tomato                                                          - 1  

Capsicum                                                      - 1 

Ginger & garlic paste                             - 2 tsp

Turmeric                                                       - 2 pinches

Coriander powder                                    - 2 tsp

Red chilli powder                                       - 1 tsp 

Cashew nut paste                                       - 2 tbsp

Salt                                                                   - to taste

METHOD:

Heat oil in a  kadai add the lady's finger cut in medium size deep fry them and remove and keep them aside 

Add oil to the pan add jeera.

Now add onions and fry till its translucent. Then add ginger garlic paste and saute for few seconds.

Add the tomatoes, add salt and mix well till it becomes soft.

Now add turmeric, red chili,coriander powders and mix well.

Add cashew nut paste and saute for few more  mins till oil separates.Add the capsicum and saute for 2 minutes.

Now add the fried lady's fingers cook for  2 mins covered  Serve hot with Chapatis and Rice

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

INGREDIENTS:


Basmati  Rice                                        - 250 gms

 Khoya                                                   -  100gms

Sugar                                                     -  200 gms

Star Anise                                              -  1

Cloves                                                    -  4

Cardamoms                                           -  2

Ghee & Cooking Oil                     -  1/4 cup

Sliced Almond                                       -  2 tbsp

Sliced Pistachios                                   -  2 tbsp

Raisins                                                   -  2 tbsp

Sliced Dried Dates                                 -  2 tbsp
  Tutti fruitti                                             - 2 tbsp

Rose water                                              -  2 tbsp

Yellow  food color                                  -  as required

Water                                                      -  for cooking

METHOD:

Wash and soak rice , for half an hour, Drain the water and set aside.

Boil water in a large pan with food color.

Add drained rice and boil till half cooked. Drain water and keep aside.

Heat ghee in the pan, add cardamoms, star anise, cloves  and raisins.

Add the  khoya, sugar and mix well then add  half cooked  rice.

Cook on low heat, covered until the sugar dissolves.

Turn heat to high and cook uncovered , stirring occasionally until the water dries out.

Now add sliced almonds, pistachios, dry dates and  tutti fruiti. on top of rice and cook on very low heat, covered for 8 - 10 minutes.

Turn off the heat, add rose water and mix gently. 

Your yummy Fruit and Nutty Rice is ready to taste...............