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...