Indian Style Pasta | Quick Pasta | Easy Masala Pasta

Indian Style Pasta | Quick Pasta | Easy Masala Pasta is a simple pasta recipe and it is really a blend of many tastes. This is ideal for any meal with some salads or can be served as it is for light meal. I love pasta for its beautiful shapes and its versatility to adapt to any kind of flavours & tastes. Of all I like the bow-tie shaped called Farfalle, but I couldn’t find any in nearby stores which I frequently. At last I got this Elbow shaped (Chifferi Rigati).

Coming to my pasta recipe, I tried this pasta on last Sunday for breakfast. Normally I prefer Sunday breakfasts to be simple to make them ready in a few minutes. Most of the times, it would be some toast, sandwich, upma, porridge etc. Because, only during Sundays, my son & hub will have the privilege of waking up at their own time. I too have my own time, only on Sundays, enjoying every sip of my hot tea while reading the newspaper without any disturbance since I keep following my regular wake up time even on Sundays.. J So as per Sunday breakfast standards, I thought of making this pasta quite simple with minimal ingredients. I boiled the pasta and kept it ready. When everyone was ready for their breakfast, I started preparing the dish & got it finished in 10 minutes. My son & hub enjoyed it hot but I had to take it cold due to photo session. Anyways, I liked it cold. I’m sure this mild sweet, spicy version of pasta will frequent my Sunday breakfast menu. What about you?

Ingredients:

To boil pasta:

• Pasta  – 1 cup
• Water – 3 cups
• Oil – 1 tsp
• Salt – 1 tsp

To prepare simple pasta:

• Oil – 1 tbsp
• Garlic (crushed) – 1 tbsp
• Green chilli (finely chopped) – 1 No.
• Onion (finely chopped)  – 1 No.
• Tomato (finely chopped) – 1 No.
• Carrot (chopped) – 1 No.
• Red chilli paste – ½ tsp
• Sweet & sour sauce – 1 tsp
• Spring onion – 3 stalks
• Pasta mix – 1 tbsp
• Salt –to taste

Method:

1. Boil 3 cups of water, bring it to boil.  Add  a pinch of salt, oil & pasta and cook until soft. Drain in a colander,  run through cold water and keep aside. You can keep ¼ cup of pasta boiled water for future use.
2. Keep the veggies ready. Chop the white part of spring onion finely & keep aside.  Roughly chop the green part for garnishing.
3. In a non stick pan, heat oil and add crushed garlic. Sauté till the garlic becomes golden brown in colour.
4. Add the finely chopped onion & sauté till it becomes translucent.  Add the white part of the spring onion and sauté for a while.
5. Add tomato and sauté until it becomes mushy & creamy.
6. Add carrots, salt  and sauté in high flame for 2 minutes.
7. Add the red chilli paste & sauce and sauté for a while.
8. Add ¼ cup of  plain water or reserved pasta boiled water and stir well.
9. When everything comes together, add the pasta and toss everything well.
10. Finally add pasta mix and garnish with spring onion green stalks.

Hot, spicy pasta is ready to eat with sweet & sour taste…

Note:

• If you don’t have pasta mix, add some oregano and pepper powder. If you don’t have both, don’t worry, add some chopped cilantro & pepper powder.
• If you like this to be sweeter, add some honey/ sugar while adding sauce.
• You can add any veggies of your choice.

Tags: simple pasta recipe, sweet pasta recipe, sweet & spice pasta recipe, Pasta using sauces, pasta with Italian spice mix, how to cook pasta?, Breakfast recipes, simple breakfast recipes, Breakfast recipes with pasta, sweet & sour pasta recipe 

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Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam

Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam is one of the traditional variety rice in South India. It is prepared by seasoning the cooked rice with fresh coconut gratings. It is one among the variety rice like tamarind rice/pulihora/puliyodharai, lemon rice, curd rice and usually prepared for festivals like Kaanum Pongal, Aadi Perukku, Valai Kaappu/Seemandham, etc. All these   are not only festival rice varieties but ideal for lunch box & lazy holidays too. On the whole, coconut rice takes a special place as it is easy to prepare for moms and tasty to relish for kids when paired with suitable spicy curry.

My son also loves this flavourful rice and prefers to have this not only in his lunch box but sometimes on Sundays too. I would happily accept his offer whenever I have a stock of fresh grated coconut on hand.

Last Sunday, he suggested making coconut rice on seeing me grating the coconut and here comes the recipe.

Ingredients:

Cooked rice – 2 cups

Ghee | Coconut oil – 1 tbsp

Salt to taste

For seasoning:

Ghee | Coconut oil – 1 tbsp

Mustard – 1 tsp

Bengal gram dhal | Kadalai Paruppu | Channa dhal – 2 tbsp

Green chillies (Finely chopped) – 2 Nos

Red chilli (break into 2) – 1 No.

Curry leaves – few

Coconut gratings – ¾ cup to 1 cup

Cashew nuts / Groundnuts– as needed

Salt – as  needed for seasoning

Method:

Wash rice and cook with enough water & salt until soft but not mushy.

Allow the cooked rice to cool. When it is warm to handle, sprinkle ghee/coconut oil and mix well without breaking the grains.

In a kadai, heat ghee/oil and splutter mustard seeds.

Add channa dhal & cashew nuts/ groundnuts and fry till they become golden brown. 

Then add both chillies, followed by curry leaves.

Finally add coconut gratings and sauté till the moisture in the coconut dried up without changing its colour. Switch off.

Add required salt to the seasoning, mix everything well. Remember we’ve added salt while cooking the rice too. Add accordingly.

Add the cooled rice to the seasoning and mix everything well.

Tasty, flavourful Coconut Rice is ready to enjoy! We had this yummy coconut rice with spicy potato fry and tasted divine.

Note:

I’ve used Ponni boiled rice, you can use any good quality raw rice too.

It is always good to eat fresh coconut and hence I prefer the coconut gratings to be sauted for few minutes without changing much of its colour. If you plan to have it after some hours,  it’s better to sauté for more time to avoid spoiling of coconut.

Adding ghee/coconut oil gives a nice flavour to the rice. You can also use any cooking oil.

It is always better to use salt while cooking rice for preparing any variety rice as it adds taste to the rice grains. If you don’t want, you can skip and add the required salt for the dish at the last step.

Tags: Coconut rice recipe, How to prepare authentic coconut rice at home?, Rice variety, Festival recipes, Traditional coconut rice recipe, rice with coconut recipe, Thengai choru recipe, Thengaai saadham,  kannum pongal recipes, Aadi perukku recipes, Aadi 18 recipes, valaikaappu recipes, Seemantham recipes, Variety rice recipes, traditional variety rice recipes, Lunch box recipes, Yummy lunch combo, Coconut rice with potato fry, Easy lunch box recipes, easy rice variety, simple coconut rice, coconut rice with coconut gratings, Kobbari Annam recipe, Ugadhi recipes

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Vegetable Rice | Veg Masala Rice

Vegetable Rice | Veg Masala Rice…the recipe I followed  neither falls under a pulao nor a biryani variety. When you want something like biryani but not with too much of masala, this is the recipe you are looking for J. This rice is ideal for lunch box and can be enjoyed simply with any raita or chips.

Today I planned of making veg fried rice and hence I cooked basmati rice before. Then I realized I didn’t have spring onions on hand. I didn’t want to continue the fried rice without spring onions, so I followed  this recipe and it turned out yummy.

Ingredients:

• Basmati rice     - 1 cup
• Onion (finely chopped) – 1 No.
• Green chilli (slitted) – 2 Nos
• Tomato (finely chopped)– 1 No.
• Garlic (finely chopped)  - 1 tbsp         
• Ginger (finely chopped)  - 1 tbsp
• Capsicum - 1 No
• Carrot  - 1 No.
• Green peas -  1/4 cup
• Red chilli powder- 1 tsp
• Turmeric powder – ¼ tsp
• Coriander (finely chopped) – 2 tbsp
• Mint (finely chopped) – 2 tbsp
• Lemon juice – 1tbsp
• Salt to taste

For seasoning:

• Oil  -  2 tbsp
• Cinnamon – 1” piece
• Clove – 2 Nos
• Cardamom – 2 Nos.

Method:

1. Wash & soak basmati rice for about minimum 15 minutes.
2. Cook the basmati rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick.
3. Cut the vegetables into thin, long pieces and keep them ready.
4. In a flat bottomed non stick pan, pour oil and season with the items for seasoning.
5. Sauté onion and green chillies till onion becomes golden brown in colour.
6. Add finely chopped garlic, ginger and sauté till you get nice aroma.
7. Add chopped coriander and mint leaves and sauté for a minute.
8. Add tomato and sauté till it becomes soft.
9. Finally add  the vegetables and sauté for few minutes.
10. Then add masala powders & salt and sauté well in oil for few minutes.
11. Then add little water and cook the vegetables covered in simmer for 5 minutes.
12. When the veggies get cooked well, add the cooked basmati rice & lemon juice and mix the rice gently with vegetable masala without breaking the rice. Keep covered with a lid for 5 minutes.

Your tasty Veg Masala Rice is ready to serve! It can be served with any raita or  chips.

Note:

• This can be prepared with left-over rice too.
• I have used fresh peas in this recipe, if you want you can even add frozen/ dried ones.

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Corn Fried Rice | Sweet Corn Fried Rice | Corn Veg Fried Rice

Corn Fried Rice | Sweet Corn Fried Rice | Corn Veg Fried Rice is a tasty fried rice and I should say that my family enjoyed  the sweet taste of fresh corn in the fried rice. Once we tasted this dish  at Crowne Plaza, KL, Malaysia but it was very bland. For a long time, I was planning to make this dish with an Indian touch and today, you can see the result of those plans. Nowadays, I decide my weekend menu considering my blog because only on holidays, I have time to take photographs. But  I don’t want to spend too much of time in the kitchen since summer has started in Chennai.  I should also satisfy my son’s holiday meal with something that he likes the most. So I thought of making this fried rice, and needless to say, the dish turned out amazingly well. 

Ingredients:

Basmati rice     - 1 cup

Garlic (very finely chopped)  - 1 tbsp 

Ginger (very finely chopped)  - 1 tbsp

Sweet corn Kernels – ¾ cup

Capsicum         - ¼ cup

Carrot  - 1 No.

Beans   -  3 Nos.

Spring onion  - 2 sprigs

Tomato sauce – 1 tbsp

Soya sauce – 1 tsp

Chilli sauce  - 1 tbsp

Pepper powder - 2 tsp

Salt to taste

Oil  - 3 tbsp

 Method:

1. Wash & soak basmati rice for about minimum 15 minutes.
2. Cook the basmati rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick.
3. Cut the vegetables into thin, long pieces. Finely chop the white and green parts of the spring onion and keep them ready.
4. Remove the kernels from the sweet corn. Wash and cook in enough water by adding little salt for about 5 minutes. Drain the kernels from water and keep aside.
5. In a flat bottomed non stick pan, pour oil and add finely chopped garlic, ginger and sauté till you get nice aroma. Add white part of the spring onion, sauté a little, then add all vegetables along with a portion of finely chopped spring onion (green part) and sauté vegetables in high flame for 2 minutes.
6. When the vegetables are 3/4^th done, add the corn kernels and sauté everything in high flame.
7. Then add salt required for vegetables and all sauces, sauté well for 1 minute. By this time, the veggies would have shrunk.
8. Then add rice ,  pepper powder and the balance spring onion , gently mix rice with vegetable- corn mixture. Check for salt & spice  and add if required. After everything gets mixed with the rice evenly, switch off the stove. 

Your tasty Corn Fried Rice is ready to serve! It can be served with tomato sauce, any raita or veg/non-veg Manchurian of your choice!! We had this fried rice with cucumber raita and tomato sauce. Try this once & it will be in your regular menu J

Note:

• I have used fresh corns in this recipe, if you want you can even add frozen corn.
• You can add ajinomotto if you want more Chinese favour which I don’t prefer to add.
• You can use white pepper powder also instead of black one.

Tags: Indo Chinese Fried Rice recipe, Restaurant style corn fried rice, How to make corn fried rice at home? Sweet corn and mixed vegetables fried rice, Indianised version of  corn fried rice, corn -veg fried rice, fried rice without ajinomotto, Fried rice varieties, Sweet corn fried rice, How to prepare sweet corn fried rice at home?, Frozen corn fried rice recipe, Sweet corn recipes, Frozen corn recipes, Corn recipes.

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Mangai Sadam | Raw Mango Rice | Mamidikaya Annam

Mangai Sadam | Raw Mango Rice | Mamidikaya Annam is one of the variety rice which can be prepared in few seconds provided that raw mango is available at home. This is the dish which should be enjoyed during mango season. My mom & grandma didn’t have the practice of making rice using raw mango.  I had this mango rice for the first time at my SIL place when I was pregnant and I could remember that taste even now.  From then, I used to make this rice during mango season. It has been a practice in Tamil Nadu to prepare this rice as one of the variety rice made during Bangle Ceremony (Valai Kaappu) conducted for pregnant ladies if it falls during mango season since the tangy taste of raw mango tastes good to them.

I didn’t make this rice since the start of mango season this year. I thought of making this rice today since  Ugadhi  (Telugu New Year) is nearing. On Ugadi, it has been a practice followed by people of Andhra Pradesh to prepare dishes with the fresh produce of mango like raw mango rice (Mamidikaya Annam), mangai pachadi, etc.

Here is the recipe.

Ingredients:

• Raw Mango (grated) – 1 cup
• Cooked rice – 2 cups
• Green chillies (slitted) – 2 to 3 Nos.
• Ginger (finely chopped) – 1 tsp
• Turmeric powder – ½ tsp
• Salt to taste

For seasoning:

• Gingelly oil – 2tbsp
• Mustard – 1 tsp
• Channa dhal (Kadalai Paruppu) – 3 tbsp
• Asafoetida –  a pinch
• Curry leaves – few

Method:

1. Wash, peel the skin of raw mango and grate. Keep it aside.
2. Heat oil in a kadai and season with the items given “For seasoning”.
3. Add ginger and green chillies, sauté till you get nice aroma of ginger.
4. Add turmeric powder and mango gratings. Sauté well till the raw smell of mango goes off and gets shrunk  to  half the quantity.  Switch off.
5. Add required salt and cooked rice to the mango seasoning. Mix everything well.

Your tangy Raw Mango Rice is ready to serve. You can serve this rice with any gravy or fry,  chips or pappads. Today we had this rice with Baby Potato Fry and it tasted yumm…

Note:

• I have used Ponni boiled rice but you can use raw rice or even left over rice too. Only thing is rice should not be sticky.
• I didn’t add ground nuts since my son doesn’t like. You can add any nuts of your choice.

Tags: Raw mango rice recipe, Mangai saadham, Left over recipes, Variety rice, Lunch Box recipes, Ugadhi Recipes, Festival recipes, Telugu New Year recipe, variety rice with raw mango, Variety rice with mangai, Quick lunch box recipes, Valai kaappu recipes,  green mango rice recipe, Mamidikaya Annam

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Egg Fried Rice (Indo-Chinese Version)

Egg Fried Rice is very easy to prepare and it can fit into any special lunch/dinner menu too.  I prepare this rice only on holidays or for dinner since in my family, we prefer to eat when it is hot hot!.  Today,  being Sunday, I prepared this for lunch with all the fresh veggies on hand. We discuss more about fried rice in my earlier post for Vegetable Fried Rice. So, I am straight away going for the recipe.

 Ingredients:

• Basmati rice     - 1 cup
• Garlic (very finely chopped)  - 10 pods
• Egg – 2 Nos.
• Capsicum         - ¼ cup
• Carrot  - 1 No.
• Beans   -  3 Nos.
• Cabbage – 2 leaves
• Spring onion  - 2 sprigs
• Tomato sauce – 1 tbsp
• Soya sauce – 1 tsp
• Chilli sauce  - 1 tbsp
• Pepper powder - 1 tbsp
• Salt to taste
• Oil  - 3 tbsp

Method:

1. Cook the basmathi rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick.
2. Cut the vegetable into thin, long pieces. Finely chop the white and green parts of the spring onion and keep them ready. Beat the eggs in a separate bowl with a little salt and pepper powder.
3. In a flat bottomed non stick pan, pour oil and add finely chopped garlic and sauté till you get nice aroma. Add white part of the spring onion, sauté a little, then add all vegetables along with a portion of finely chopped spring onion (green part) and sauté vegetables in high flame for 2 minutes.
4. Then add salt required for vegetables and all sauces, sauté well for 1 minute. By this time, the veggies would have shrunk.
5. Now, slide all the veggies to one corner of the pan and pour the beaten egg to the other side and allow it to cook. When the egg is done, scramble into pieces and mix with the veggies.
6. Then add rice ,  pepper powder and the balance spring onion , gently mix rice with egg-vegetable mixture.  Check for salt and add if required. After everything gets mixed with the rice evenly, switch off the stove.

Your hot Egg Fried Rice is ready to serve! It can be served with tomato sauce, any raita or veg/non-veg Manchurian of your choice!!

Note:

• Don’t skip adding capsicum &  spring onion in this recipe.
• You can add ajinomotto if you want more Chinese favour which I don’t prefer to add.
• You can use white pepper powder also instead of black one.
• If you find difficult cooking egg in the same pan, you can scramble it separately and add it to the rice.

 Tags: Indo Chinese Egg Fried Rice recipe, Restaurant style egg fried rice, How to make egg fried rice at home? Egg and mixed vegetables fried rice, Indianised version of egg fried rice, vegetable egg fried rice, egg fried rice without ajinomotto

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Cauliflower Rice/ Cauliflower Sadam

Cauliflower rice/ Cauliflower sadam  is very simple to make and best suited for our lunch boxes. Cauliflower season has started now and our refrigerators will  definitely have a place for it. Nowadays, cauliflowers are available in big sizes. In that case, we have to think about two different menus with the same vegetable. If I happen to buy such a big cauliflower, I usually make some side dish or curry with a portion of cauliflower and most often, the rest will go for making Cauliflower rice. This rice can be made with leftover rice also. If you are left with a bowl of cooked rice and want to make it interesting, you can go for this rice recipe.

Now we will move on to cauliflower rice recipe.

Ingredients:

• Cooked rice -1 ½ cup
• Cauliflower florets – 1cup
• Onion (finely chopped) – 1 No. (Medium)
• Garlic (crushed) – 2 pods (optional)
• Tomato (finely chopped) – 2 Nos
• Red chilli powder – 2tsp
• Turmeric powder – ½ tsp
• Garam masala powder – ½ tsp
• Cilantro/ coriander leaves (finely chopped) – 2 tbsp
• Salt to taste

For seasoning:

• Oil – 2 tbsp
• Fennel seeds – 1 tsp

Method:

1. As usual, clean the cauliflower and cut it into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
3. Cook the rice as we do for making variety rice and allow it to cool.
4. In a non-stick pan, pour oil and temper with the ingredients given under ‘For seasoning’.
5. Add finely chopped onion and garlic and sauté till the onion becomes translucent.
6. Add finely chopped tomatoes and sauté till tomatoes get mashed well.
7. Add the masala powders and cook till the oil leaves out from the masala.
8. Now, add cauliflower and mix everything well and sauté for 2 minutes. Then sprinkle a handful of water over cauliflower and cook it covered for 5 minutes. Open the lid now & then, and stir so that the masala doesn’t get burnt at the bottom.
9. Finally add coriander leaves and give a stir.
10. After the cauliflower becomes soft and  gets mixed with the masala,  add the cooked rice and gently mix the cauliflower masala. Keep it covered with a lid for a minute.

Your Cauliflower Rice is ready to serve with any raita, tomato sauce or potato chips! As I said earlier, this is an ideal dish for your children’s lunch box.

Note:

• I have prepared this rice with regular Ponni rice, you can  use Basmati rice or even leftover rice!
• You need to cook the cauliflower according to your taste, ie. Either crunchy or soft, cook it accordingly in step (8). My personal opinion is crunchy cauliflower will taste better than the soft one.

Tags: Cauliflower rice recipe, cauliflower sadam recipe, rice using cauliflower masala, variety rice using cauliflower, lunch box recipe with cauliflower, cauliflower masala sadam, left over rice recipe with cauliflower, cauliflower masala with rice, mixed rice using cauliflower, cauliflower masala and left over rice.

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Karuveppilai Sadam/ Karuveppilai Rice (Curry Leaves Rice)

Karuveppilai Rice/ Karuveppilai Sadam is one of the rice variety we can make with curry leaves. Karuveppilai or curry leaves is a nutrient dense herb, which has many medicinal values. This ingredient  is a must for the most of South Indian recipes like  Sambar, Rasam, Poriyal, Kootu, etc which will never get completed without these leaves. These leaves add flavor and taste to all the dishes and so it is used mainly for seasoning. But most of us throw it away while eating and when we use these leaves for  making rice, there is no possibility of avoiding these curry leaves. So, this Karuveppilai rice/ Karuveppilai Sadam  is a better way to include this herb in our regular diet to get the benefits of this ingredient.

Ingredients:

• Cooked rice – 1 ½ cup

To roast & Grind:

• Oil – 2 tsp
• Curry leaves – 1 cup
• Jeera – 1 tsp
• Red chillies – 4 Nos.
• Dhaniya – 1 tbsp
• Toor dhal – 1 tbsp
• Pepper corns – ½ tsp
• Grated coconut – 2 tbsp
• Tamarind – small gooseberry size

For seasoning:

• Ghee or oil – 2 tbsp
• Mustard – 1 tsp
• Jeera – ½ tsp
• Red chilli – 1 No.
• Hing – ½ tsp
• Turmeric powder – ½ tsp
• Salt to taste
• Fried cashew nuts for garnishing

Method:

1. First roast curry leaves in a tsp of oil till it becomes crispy without changing its colour. Remove and keep it aside.
2. In the same kadai, add the balance oil and roast all the other things given under “roast and grind” except tamarind.
3. Grind all the above items with tamarind and little salt to a coarse powder.
4. In a pan, add ghee/oil and season the items given under “ seasoning”. Then add turmeric powder and the curry leaves powder and sauté for few seconds.
5. Now add the cooked rice and required salt and give a nice stir so that everything gets mixed well.
6. Garnish it with fried cashew nuts.

Karuveppilai sadam is ready! This can be served with any vadam/papad or chips. This is an ideal lunch box recipe. Kids will love to have this because of its lovely green colour. Try it & enjoy!!

Note:

Care should be taken while grinding curry leaves, otherwise the green colour will be lost.

Technorati Tags: Kariveppilai sadam, curry leaves rice recipe, how to prepare karuveppilai podi sadam, kariveppilai podi rice, curry leaves podi rice recipe, curry leaves powder rice, karuveppilai rice

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Mooli ka Paratha | Mooli Parantha| Stuffed Radish Paratha

Mooli Paratha or Radish Paratha is one of the  Punjabi special flat bread and it is very delicious , one could not notice even  the smell of radish. So it is an easier way to include this healthy vegetable in your diet in large quantities.  Kids will also love to have this for their lunch box. The health benefits of radish are many and here is  the recipe!

Ingredients:

   For Dough:

• Wheat flour     - 1cup
• Oil – 1 tsp
• Salt & water  as needed

   For stuffing:                       

• Grated radish   - 1cup
• Jeera – 1tsp
• Green chilli (finely chopped) – 1 or 2
• Garam masala powder- ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder - ¼ tsp
• Amchur powder – 1 tsp
• Coriander leaves (finely chopped) – 2 tbsp
• Oil – 1 tsp
• Oil/ghee to brush on parathas (optional)
• Salt to taste

Method:

First prepare a soft, pliable dough with wheat flour, salt (only for roti), water and oil just like for chapathi/roti and keep it aside.

Pour oil in a kadai, add jeera to splutter, then add green chilli and all masala powders except amchur powder ( dry mango powder) and  give a stir for a minute. Now add the grated radish and sauté till all the water content from the radish evaporates. The mixture should become dry. Finally add amchur powder and required salt (only for stuffing) . Then add coriander, mix well so that the mixture gets blended evenly. Now the stuffing is ready. Allow it to cool for sometime.

Next make equal no. of small balls out of dough and stuffing. To make paratha, first take a dough ball, make it like a small bowl, keep the stuffing ball inside and cover the stuffing by extending the edges of the dough. Seal the stuffing with dough completely. Then dust this stuffed ball generously with maida and gently roll out like paratha using roller pin.

Heat  the tava, add the stuffed paratha, wait till the bubbles start to come on the surface, flip it to other side, then turn around and apply some oil or ghee on both sides and cook till brown spots appear on both sides. Yummy and soft Mooli ka Paratha is ready!

This paratha does not need a separate side dish since we use spices for the stuffing. So you can serve it with plain curd or any raita or tomato sauce. 

Tags: How to make mooli paratha, Parantha recipe with Radish, Stuffed Radish Paratha recipe, Diabetic recipes, How to make stuufed radish chapathi?, stuffed roti with radish

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Vegetable Fried Rice

Preparation time :10 minutes     

Cooking time : 10 minutes

Serves 2 

Difficulty :  Easy

Whenever we go the restaurant, most of us order vegetable fried rice because it is a favourite dish for many. The restaurants serve the dish in different styles – some soak the dish in  oil, some serve with few strings of vegetable, some simply sauté the rice with salt and name it as fried rice, charging around Rs.180/- for the salted rice. Also, in restaurants, they will definitely add ajinomoto. There are  many controversial statements on the usage of ajinomoto.  I am not going to discuss on that issue but I can say if we prepare fried rice at home, these problems could be eliminated. Since it is easy to prepare, ideal for lunch box too, we can give it a try following the recipe. But the recipe depends mainly on the ingredients rather than preparation. Having the following ingredients on hand, go ahead with vegetable fried rice.

Ingredients:

• Basmathi rice   - 1 cup
• Garlic (very finely chopped)  - 6 pods
• Capsicum         - ¼ cup
• Carrot  - 1 No.
• Beans   -  3 Nos.
• Cabbage – 2 leaves
• Spring onion  - 2 sprigs
• Tomato sauce – 1 tbsp
• Chilli sauce  - 1 tbsp
• Pepper powder - 1 tbsp
• Sugar   - ¼ tsp
• Salt to taste
• Oil  - 2 tbsp.

 Method:

Cook the basmathi rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick. Cut the vegetable into thin, long pieces , chop finely  the onion in the spring onion and keep it ready.  In a flat bottomed non stick pan, pour oil and add finely chopped garlic and sauté till you get nice aroma. Add onion, sauté a little, then add all vegetables along with a portion of finely chopped spring onion and sauté vegetables in high flame for 2 minutes. Then add sugar, salt required for vegetables and sauce, sauté well for 1 minute. Then add rice ,  pepper powder and the balance spring onion , gently mix rice with vegetables.  Check for salt and add if required. After all the vegetables get mixed with the rice evenly, switch off the stove. You can serve it with tomato sauce, any raita or veg/non-veg Manchurian.

Note:

As I told, fried rice is ingredient specific, capsicum &  spring onion is a must in this recipe.

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