Monday, December 6, 2010

Vegetable Fried Rice #2

This is one of mom's recipe which got so many credits for her and of course one of our favorite too..It has very less ingredients but time consuming recipe if you start cutting all the vegetables on your own.

No of People - 4
  1. Basmati rice - 4 cups
  2. Vegetables - Carrot, Peas, Beans, Corn, potato(optional) - each 1 cup
  3. Green pepper - 1
  4. Spring onions - 2
  5. Pepper powder - 2 tbsp
  6. Soy sauce - 1tbsp
  7. Salt - as needed

  1. Fry rice with 2-3 tbsp of oil for 5 mts (till the rice gives a shine and turns brown)
  2. Cut all vegetables tiny and keep it aside
  3. Boil rice in a cooker for 10 mts with the ratio rice:water 1:1.25. I'm a person who cooks rice in a aluminium vessel(old style, but its healthy and easy when you got used to it)
  4. Keep the boiled rice aside in a long serving tray to cool(we dont want to break the rice by mixing when its hot)
  5. Fry oil in a pan and add green pepplers.
  6. Add all vegetables one by one and wait till it gets cooked..make sure to have 5 mts in between adding vegetables and be patient to add one by one so that all vegetables gets cooked evenly
  7. Add soy sauce(beware on adding a little soy sauce, a little more would give some fowl smell), spring onions, pepper powder and salt to the mixture and fry for 2 mts or so
  8. Remove the mixture from the flame and mix it with the rice(which is not hot, warm is fine as long as the mixing doesnt break)

Get your tummy ready for having a great lunch


As you wonder, Its one of the traditional indian sweet and also our favourite mom's receipe.. Make sure not to say 'No' whenever it is offered to you as it tastes great. We promised to prepare these sweets for a friend and missed for a couple of times because of non sleep daughter and non stop toddler ...and finally , made it on the third trial and here it goes


No of laddus - 7-8
  1. Fresh Idly/Dosa batter - No fermented. Instead of leaving the flour in the warmer place for ferementation, keep it inside the fridge - 2 cups
  2. Jaggery - 1 cup
  3. channa dal - 1 cup
  4. Cardamom powder - 2 tbsp
  5. Sesame seeds - t tsp
  6. Coconut - 1/4 cup
  7. All purpose flour - 2 tbsp
  8. Baking soda - a pinch


  1. Boil channa dal in a cooker open for 12 mts(remove it before the dal breaks down or become so soft
  2. Scrape jaggery and set it aside
  3. Grind the channa dal for a minute(not too soft or hard)
  4. Grind the scraped jagger seperately in a mixer
  5. Roast the sesame seeds for a minute in pan (till it changes color)
  6. Mix the grinded dal, jaggery, coconut, roasted sesame seeds and cardamom powder
  7. Add all purpose flour and baking soda to the dosa flour and mix it well.
  8. Make small balls of the mixture and soak it in non fermented dosa batter
  9. Heat oil in a pan and fry the soaked balls in a simmer until the outer layer turns brown

Yummy susheeyam is ready for a good evening snack...its also called a festival sweet as we make these sweets during festival season like diwali, pongal etc...

Monday, November 8, 2010

Tomato Rasam

Finally getting back to normal routine after the new addtion to the to learn mom's best recipes before she returns the list starts

No of servings - 4
  1. Onion - 1(small)
  2. Tomatoes - 4(big)
  3. Green chillies - 2
  4. Turmeric powder - 1/8 tsp
  5. Pepper powder - 1/2 tsp
  6. Cumin powder - 3/4 tsp
  7. Salt - as needed
  8. Asafoetida - a pinch
  9. Water with which the rice was cleaned(important)
  10. Seasoning items
    1. Oil - 3 tsp
    2. Cumin Seeds - 1/4 tsp
    3. Red chilli - 1
    4. Curry leaves - 4-5
  1. Clean the rice with water and set aside the water in a cup. 
  2. Fry Oil in a cooker pan and add the seasoning items
  3. Add onions and fry till it glaze at you
  4. Add turmeric powder, salt and saute for few minutes
  5. Add tomatoes and wait till it fully smashes and tomatoes puree( it will take about10 mts)
  6. Add pepper, cumin powder, asafoetida and fry for a minute
  7. Add the rice cleaned water and close the lid. Wait for 2 whistles. 
Tomato rasam can be served with rice. Its a different type of rasam without any powder or daal water. it gives a nice flavor on adding rice cleaned water..

Wednesday, May 19, 2010

Mushroom Briyani #2

Its a retry version with some tweaks and one of the attempt to add vegetables into Adharsh diet. Though he is not a fan of rice, he likes vegetable rice to some extent. so, thought of trying this briyani but didnt have much expectation and time also(since it was a weekend trial). But it tasted very good and it really made the day with a satisfaction of effort not being wasted.


Basmati Rice - 4 cups
Onion(Small) - 1.5(chopped)
Tomatoes(Big) - 1.5 (chopped)
Mushroom - 1 small pk(chopped)
Green Chillies - 4
Turmeric powder - 1/4 tsp
Salt - as needed
Masala items
Cinnamon - 1 stick
Cloves - 4
Bay leaf - 2
Seasoning items
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 4-5
To garnish - Mint leaves
To Grind
Ginger (chopped) - 1/4 tsp
Garlic - 4-5
Red chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Curry leaves - 4-5

  1. Clean chopped mushroom in lime water
  2. Grind the 'to grind' ingredients with 1/2 cup of water
  3. Fry oil in a cooker and add seasoning items
  4. When it flutters, add masala ingredients and green chillies
  5. Add onions, turmeric powder and salt
  6. Saute till the onion shines at you
  7. Add tomatoes and wait till it gets smashed completely
  8. Now add the cleaned mushrooms and mix it well
  9. Add the grinded ingredients and let it boil
  10. Add basmati rice:water in 1:1.25 ratio
  11. Close the cooker lid and cook for 12-14 mts
  12. Keep the flame high till the first whistle and sim it later
  13. Once its cooked, remove the cooker from burner and let it cool
  14. Open the cooker lid and garnish with coriander leaves