CURRY FLAVORED FRIED RICE !!! RESTAURANT STYLE !!!

Any kind of fried rice is super easy to make and its always wonderful one pot meal that you can enjoy.  Except the pre-preparation work, the cooking time is always super quick which will be ready in no time.  I always love this Curry fried rice which is very flavorful and any person who likes curry flavor will absolutely love this.  Please see the notes before you move forward with the recipe.  Do use the oriental curry powder which you find in ethnic/Asian aisle.  Use Vietnamese or Japanese made curry powder for wonderful flavor.

 I have also posted the Singapore curry Noodles earlier, do take a look if you have missed it.  Thanks for all who complimented me after trying the Singapore curry noodles; it really makes me happy to get wonderful feedbacks from you.  I hope you will enjoy this Curry fried rice as much as you enjoyed the Singapore Curry noodles.

SINGAPORE CURRY NOODLES - CLICK HERE TO SEE THE POST IN DETAIL !!! 

CURRY FRIED RICE

Jasmine rice - 2 cups (Cooked and cooled)

Vegetables of your choice - 2 cups (I used capsicum, baby corn, onion, carrots, green peas)

Egg - 3

Extra firm Tofu - 1 packet cubed

Oriental Curry powder - 1 tbsp

Chilli garlic sauce - 1 tbsp (Increase or decrease according to your spice level)

Soy sauce - 2 tsp

Scallion- 1/2 sliced (green part)

Garlic - 2 clove (very finely chopped)

Thai chilli red color - 2 slitted(optional)

Salt as needed

Oil as needed (Don't use very little oil otherwise they will be sticky)
Thai Basil - few chopped for garnish

Method :

 

Note:

1. Try to use Jasmine rice for this recipe.

2. Cook the rice the day before you planned to make and refrigerate it.

3. The rice has to be cooked in the way that the grains are separate. Mushy or soft rice will spoil the taste of the fried rice.

4. The whole sauteing process takes only few minutes, don't do it for long as it makes the vegetable soggy. Maintaining the crunchiness and color of the vegetables is important.

5. Increase the quantity of curry powder and chilli garlic sauce according to your taste buds.

6. Be generous with oil while making, that means it need not be oily.  Too little oil will make the fried rice tasteless and ends up with sticky rice.

7. Instead of soy sauce you can also substitute mushroom flavored soy sauce to have slight umami flavor.

8. You can also use other vegetables like, broccoli, mushroom, bok choy, bean sprouts as well. 

9. The whole sauteing process has to be done in high flame but take care not to burn them.

Enjoy the delicious and flavorful one pot meal!!!!

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CHICK PEA RICE / GARBANZO RICE / CHANNA CHAWAL / CHANNA RICE / CHANNA PULAO - FINGER LICKING GOOD !!!

Channa Masala or Chole Masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. In India, it is often eaten with a type of fried bread and is known as Chole bhature (puffed poori). There are so many ways of making this and people add and eliminate spices according to their taste and preferences.  Here is the recipe for the Channa Masala/Chole Masala which I have posted earlier.  But the recipe which I am posting today is Channa rice/Channa chawal/Channa pulao which is very very flavorful and it is prepared using the leftover Punjabi chole/channa masala.  It is truly finger licking good.  

Here is the link for Channa Masala - Punjabi Chole/Channa masala

CHANNA CHAWAL/ CHANNA RICE/ CHANNA PULAO

Ingredients:

Basmati rice - 1 cup

Left over chole or channa masala - 1 cup (See the recipe here)

Tomato - 1/2 cubed

Whole spices - cardamom, cinnamon and clove each 1

Cumin seeds - 1/2 tsp

Water - 1 1/2 cup

Chilli powder - 1/2 tsp or as needed

Salt

Oil - 1 tbsp

Coriander leaves for garnishing

 

Method:

1. Wash and soak the rice.  Keep it aside for 10 to 15 minutes.

2. Heat oil in the pan followed by cumin and the whole spices.

3. Once it splutters add the chopped tomato followed by leftover chole masala.

4. Sauté for few minutes, add chilli powder and salt.

5. Add the washed rice.

6. Pour the measured boiling water.  Check for salt.

7. Close the pan or cooker with the lid.

8. Keep the heat to low.  Cook the rice until all the moisture is absorbed.

9. Garnish with the chopped coriander.

Serve hot with your favorite raita !!!

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TOMATO PULAO/PILAF WITH MASALA SEARED TOFU

There are few ways to make Tomato rice with little variations.  Few methods involve of making tomato gojju (sauce with spices) and mixing with boiled rice.  Another way of making is like pilaf/pulao which is made in pressure cooker or a pan.  Whatever the variations and method, love Tomato based rice. The  rice which I am posting today is  Tomato pulao with Masala seared tofu, If any you don't like Tofu, I am sure you will start loving tofu this way.  Tomato with tofu is excellent combination and with some Masala you will not find any soy smell in the Tofu.  Do try and let me know how you liked it.

Click this to see another variation Tomato rice which I have posted earlier. And also stay tunned to see my childhood favorite Tomato rice which my mom makes  and packs us  for lunch.

Tomato Pulao/Pilaf with Masala Seared Tofu 

For making rice 

Ingredients :

Tomato - 1 and 1/2 cup (chopped) save 1/4 cup for Tofu

Onion - 1 big sliced

Basmati rice - 1 cup

Water - 1 and 1/4 cup

Green chilli - 2 sliced

Chilli powder - 1 tsp (add according to your spice level)

Ginger - 1/4 inch piece

Garlic - 3 pod

Garam Masala - 1/4 tsp

Few sprigs of mint leaves

Coconut Milk - 1/4 cup

Saunf - 1/4 tsp

Coriander 1 handful - chopped finely

Oil and salt

Whole spices:

Cardamom - 1

Clove - 1

Cinnamon - small piece

For Searing Tofu

Ingredients:

Tofu cubes - 2 cups

Tomato - 1/4 cup

Yogurt - 1/4 cup

Whole spices (cardamom, Clove, cinnamon) - each one

Few springs of Mint and coriander leaves

Lemon juice - 1/4 tsp

Chilli powder - 1/4 tsp

Garam Masala - 1/4 tsp

Oil and salt

Method for making Rice:

1. Make paste out of Ginger, garlic and saunf, Wash and drain Basmati rice and keep it aside.

2. Now heat oil in the pressure pan or heavy bottom pan.

3. Add the whole spices followed by slice onion, slited green chilli and ginger+garlic+saunf paste.

4. Once the raw aroma of garlic disappears.

5. Now add the Tomato and sauté till all the moisture is absorbed and you will get sauce like consistency.

6. Add Chilli powder, garam Masala powder, mint leaves and sauté.

7. Add measured water and coconut milk, add salt.

8. When it comes to boil add the drained rice.

9. Close the pressure cooker. (If you are using the normal pan close with lid and keep in very slow flame. Let it cook until all the moisture is absorbed)

10. When steam comes, put the whistle. Keep the flame to very low.

11. After 10 to 12 minutes switch off.

12. Give 10 minutes resting time, now open the cooker, add chopped coriander leaves and seared Tofu and give a slight mix.

13. Serve with your favorite Raita.

Method for Searing Tofu:

1. Heat oil in the pan; add the whole spices followed by Tofu cubes.

2. Let it sear for few minutes in all sides until light brown in color.

3. Now add all other ingredients and in slow flame let it roast. (Tomato, yogurts everything gets mushy and coats the Tofu)

4. When everything is will blended and seared, add dash of lemon juice.

5. Mix this seared tofu with rice while serving.

Note :

You can also substitute Tofu with Paneer in this recipe.

Enjoy Tomato Pulao/pilaf with Masala seared Tofu with Raita!!!

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BEETS RICE - AN AWESOME LUNCH BOX MENU !!!

Beets and Green peas are wonderful combination for making Curries and Rice.  The sweetness in both the veggies gives  wonderful taste for the rice.  This lunchbox menu can be prepared in no time.  If you have not tried yet try this once.  I am sure you will love this in ways of both taste and the beautiful color.

 

 

Beets Rice

Ingredients:

Basmati Rice - 1 cup
Beets - 1 (Big size) cut to small cubes
Frozen Green peas - 1/4 cup
Onion -1/2 sliced
Tomato - 1 small size
Garlic - 2 pod
Ginger- 1/4 inch
Whole spices - 1 cardamom, 2 clove, cinnamon 1 small
Saunf -1/2 tsp
Chilli powder - 1/2 tbsp (According to your taste)
Turmeric - 1/4 tsp
Coriander leaves - 1/4 cup finely chopped
Water - 1 1/2 cup (Use water according to the way you cook 
Regularly)
Oil - 2 tbsp
Salt as required

Method:

1. Heat oil in the pressure pan, add the whole spices.
2. Make paste out of ginger, garlic and saunf.
3. Now add the sliced onion, once it is slightly browned.
4. Add the ground paste. Fry till the raw aroma disappears.
5. Parallely wash the rice with water not more than 2 times, and 
let them get soaked while we are frying the veggies.
6. Now add the Tomatoes, chilli powder and turmeric powder.
7. Sauté them till tomatoes are mushy and starts leaving oil.
8.  Now add the Beets and sauté for few times.
9. Now add the soaked rice, and 1 1/2 cup boiling water.
10.  Check for salt.  Close with the lid.
11. Keep the flame in the medium.
12. When the steam starts coming, reduce the flame to very low.
13. Put the whistle.  And let them be in the low flame for 10 to 12  Minutes.
14. Mean while Microwave or cook the green peas with little salt  separately.
15. After 10 minutes open the lid of the pressure pan, slightly  loosen the rice with fork (Don't over mix it), add the green peas and finely chopped coriander.

 

 

 

 

Serve the colorful, healthy and tasty rice with Raitha of your  choice. 

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HERBAL RICE

The most commonly used herbs in Indian cooking are Coriander, Mint and Curry leaves.  Any of these herbs when added to the dish gives wonderful aroma and taste. Then imagine how it tastes when they are added together in one dish. Yah it is herbal rice which my mom used to make very often. This rice tastes so so delicious.  Does not require any accompaniment but you can have this with roasted potatoes or chips. 

 

HERBAL RICE

Ingredients :

Basmati Rice - 1 cup cooked ( You can also used Jeeraga Samba)

Mint - 1 handful ( washed and chopped finely)

Coriander - 1 handful ( washed and chopped finely)

Curry leaves - few chopped finely (washed and finely chopped)

Green Onion/ Spring onion - 1/2 cup finely chopped

Garlic - 2 or 3 pods finely sliced

Urad dhal - 1 tsp

Curd chillies - 3 or 4

Pepper and salt to taste

Oil 

  

Method :

1. Heat oil in the pan, add  urad dhal followed by curd chilli.

2. Now add garlic. Saute till slight brown.

3. First add chopped curry leaves, once they are well sauteed.

4. Add mint  and Coriander followed by rice, salt and pepper.

5. Mix everything well, check for salt.  Once rice is well blended. Switch off the flame and add Chopped green onion.

6. Give it a nice toss. Serve piping hot. 

Enjoy the aroma of healthy herbal Rice !!!

 

Note :

1.Make this rice when the herbs are really fresh.
2. You can omit any herbs if you don't like.

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RAW MANGO RICE / MAANGAI SADHAM / MAMIDIKAYA ANNAM

Hope everyone had wonderful Dassara celebration.   The recipe which I am posting today is truly tongue tickling one; yes it is Raw Mango rice, Maangai sadham or Mamidikaya Annam.   I know there are so many Mango and Raw Mango lovers out there; if you are one then surely you gonna like this too.  We make 2 versions of Mango rice.  One is just season; add grated mango and then by adding cooked rice.  This is another version which my mom and grand mom used to do, it tastes so so delicious. The Mango gojju can be prepared ahead of time and it can be stored in fridge for at least 20 days.  The gojju can be used by mixing it with cooked rice whenever needed.  The most important thing in this preparation is the quality of raw Mango.  The raw mango has to be really sour, so it purely depends on the Mango taste.  If the raw Mango has wonderful aroma and sourness then you can go ahead and try this.....

RAW MANGO RICE /  MAANGAI SADHAM / MAAMIDIKAYA ANNAM

MANGO GOJJU

INGREDIENTS:


Raw Mango - 2 peel the skin and cut to big cubes
Cummin seeds - 2 tsp
Red chillies - 12
Asafoetida - 1/2 tsp
Turmeric - 1/2 tsp
Jaggery - 3 tbsp ( Adjust this according to your taste or sourness of Mango)
Gingelly oil - 1/4 cup
Mustard - 1 tsp
Urad dhal - 2 tsp
Bengal gram dhal - 2 tsp
Curry leaves - few
Coriander for garnishing
Cooked rice - 1 cup
Salt as needed


Accompaniment -  Any vadagams, Potato chips or any sundal

Method :


1. First powder the cummin seeds with redchillies along with turmeric and asafoetida.
2. Now add the Mango pieces and grind it to very fine coarse paste adding little salt and water as needed. ( The paste to be little loose)
3. Now heat the gingelly oil in the deep pan.
4. Add mustard once it splutters, add the dhals and curry leaves. 
5. Once the dhals are slight brown in color add the ground paste, put of the flame in medium.
6. Mix everything well and when it starts boiling close with the lid 3/4th otherwise your whole space going to be messy.
7. When the moisture is little absorbed add the jaggery and required salt.  Mix everything well.
8. Now the mixture oozes out oil . At this stage put of the flame and remove from heat.
9. Once it is cooled store in clean bottle and put it in the fridge.

 FOR MIXING RICE

METHOD :


1.  Take the cooked rice in the broad vessel, add the gojju as needed( this depends how spicy or taste you want), add salt , little gingelly oil and salt for rice.
2. Mix everything well. Once everything is well blended garnish with coriander leaves.
3. Tongue tickling Mango rice is ready to serve with vadams or chips.

Note:


1.  You can add the boiled black channa( boil it with little salt).  Mix it with rice. It makes so tasty as well as healthy.

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SPROUTS RICE

I always have stock of sprouts in the fridge, which I used to make curry, salad, rice etc. Today I am posting sprouts rice which is damn healthy, as you all know how much we need to consume these legumes/Beans as a part of our diet. Hope you all will enjoy my healthy meal !!!!! Just take a look at my tip section, like how I use the sprouts in other dishes.

Ingredients:

Cooked basmathi rice - 1 cup

Sprouts steamed- 1/4 cup

Mustard - 1/2 tsp

Coriander for garnishing

Enough salt and oil

For spice mixture :

Shallots(small onions) - 8

Garlic - 8 pod

Urad dhal - 1/2 tsp

Channa dhal - 1/2 tsp

Red chilli - 8 or according to your spice level

Curry leaves - few

Asafoetida - little

Tamarind - 1/4 tbsp

Pepper corns - 1/4 tsp

Cummin seeds - 1/4 tsp

Turmeric - little

First roast dhal, redchilli, cummin, pepper corns with little oil. Now saute the onion, garlic , tamarind and curry leaves. Powder the dhal, red chilli, pepper corns and cummin then add other ingredients and coarsely grind. This can be used according to your taste. Leftover can be stored in the fridge for later use.

Method :

1. Heat oil in the pan, splutter the mustard. Add the steamed sprouts.

2. Saute until the waters are absorbed. Now add the cooked rice.

3. Add the spice mixture, salt and mix until well blended.

4. When the rice becomes hot, put off the flame and garnish with coriander leaves.

Serve this with your favorite chips and onion raita. Happy eating !!!!

Note:

1. Steam the sprouts using pressure cooker or even you can do it in microwave. Don't over cook, as it has to be half cooked only.

Tips :

1. Other than salad and curry I add sprouts to the Adai batter and make Adais.

2. Topping for oothappam.

3. Add while making fried rice too.

4. Green gram Sprouts vada he he .... its not healthy but once in a while. Will post this recipe and others too soon.

Click to see the salad you can try using sprouts.....


Mung Bean sprout salad



Moong salad

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