SHRIMP FRIED RICE WITH VEGETABLES :






This recipe is loaded with fresh vegetables along with shrimps,I love the vibrant colours and crunchiness of these vegetables. this is very simple and easy to cook.Here is the steps.

prepare ingredients

Saute vegetables in 1 tbsp oil  until crisp and set aside

In 1 tbsp oil addd ginger and prawns, saute until cooked

add pre cooked rice and mix well

add  green onion,soy sauce and sesame oil

add vegetables and stir well until heated through

serve hot

ENJOY

 CHECK MY YOUTUBE FOR THIS RECIPE: :https://www.youtube.com/watch?v=5pghrbRtOao
Ingredients : 


Total time 45 minutes preparation 20 minutes, cook rime 25 minutes

Ingredients

2 cups rice, cooked ( any type of rice)
4-6 large raw shrimps, shelled
1/4 cup red bell pepper,cut into thin strips
1/4 cup carrot, cut into thin strips
5 broccoli florets, steamed ( just for 5 - 8 minutes or until crisp)
1 green onion, thinly sliced
6-8 sugar snap peas 
2 tbsp soy sauce,low sodium
1 garlic, minced
2 tbsp oil (divided )
1 tsp toasted sesame oil
3 tbsp water
Salt and pepper to taste( optional)

Method

Place wok or heavy bottomed pan on medium- high heat,add 1 tbsp oil add peppers,carrots,sugar snap peas saute till the vegetables are tender.Transfer them to a large plate /bowl.


In the same pan add remaining oil add garlic and shrimp cook till shrimp is golden brown add water and cook shrimp.

Once water evaporates add rice, green onions,soy sauce, sesame oil,salt and pepper.give it a good mix cook for 5 minutes.stir frequently.

Stir in the Sautéed vegetables in to the rice, cook for another 3 minutes till rice is hot.

Turn off the heat.

Transfer to serving bowl garnish with green onion(green part) serve.

Notes: Use any vegetables in this recipe,if you prefer some heat add some hot sauce along with soy sauce.

prepare all ingredients

In a skillet add ghee and roast parsnip for few minuts

add milk

once it thickens

transfer to blender and make a smooth paste(this step is totally optional)

transfer back to same pan

add more milk as desired along with crushed cardamom,sugar and saffron,cook until reaches desired consistency

transfer to bowl and serve warm or cold

enjoy

             SMELT FISH FRY/ANCHOVIES FRY /NETHILI MEEN FRY / NETHILI FISH FRY


          This is most delicious way to prepare this fish.it's crunchy and spicy.goes very well with sambar rice.

wash and clean fish

turmeric,chilli powder,salt

add all spices to fish

mix well

prepare ingredients for batter and tempering

rice flour,all purpose flour chilli powder

add water to make thick batter

dip fish to coat well

place it in hot oil,once cooked place it in paper towel to drain excess oil

add butter and saute the herbs as mentioned below

pour over fried fish

Enjoy

Total time: 40 minutes /Prep time 15 minutes/ cook time 25 minutes 
Ingredients:

TO MARINATE FISH 

1 Pound smelt (20-25 )

1 tsp. red chili powder 

1/4 tsp. salt or to taste

1/2 - 1 tsp. turmeric powder

TO MAKE BATTER TO FRY FISH 

½ tsp. baking soda 

2-½-tbsp-rice flour

1/2 cup white flour / Maida flour

1 tsp. chilli powder

¼ tsp. salt or to taste

1/4 cup water or as needed

oil for deep frying fish 

1 tbsp butter 

2 tbsp mixed fresh herbs, oregano, sage and tarragon (optional)

Notes: I am using fresh herbs,( you can also use 8-10 curry leaves. Just drop curry leaves in the oil while frying the fish). Or you could completely omit this step.


Method:

To clean the fish, first remove head by pulling, and the guts will easily come off.

Add some salt to the water and wash the fish. Strain water and set aside.

Marinate the fish with chilli powder, salt and turmeric powder. Refrigerate at least for 30 minutes to an hour.

Mean while make a batter for fish. In a large bowl add rice flour, white flour, salt, chilli powder, and baking soda, combine well. 

Add water slowly to the mixture to make it to semi thick consistency. 

The batter should not be too thick or too thin. 
(You may not need more water then 1/3 cup to make batter, but if you do, make sure you add just enough water)

In a kadai/pan, heat oil for deep-frying. Make sure oil is hot.

Now coat the fish generously in the batter, shake off excess, slip the fish into hot oil. Leave it for 2-3 minutes or until golden brown. 

Fry fish in small batches. Once fish is done, place it on paper towel to remove excess oil.

Once you done with frying all fish, place a small pan/kadai on medium heat, add butter and fresh herbs, and cook for 3-4 minutes. Pour over the fish and serve.

(This step is totally optional as I mentioned above)

When I need  break from eating rice to cut down on carbs,this is the recipe that comes to my mind.It's one of the healthiest option without compromising  the taste.I absolutely love this recipe.It is a great replace to your usual takeout.Craving for healthiest fried rice? then try this recipe.I promise you won't be disappointed.

scramble the eggs

set aside

cook chicken in skillet with oil

once turns brown and cooked through

Add ginger chopped

Add carrot

saute

add peas and corn,frozen

mix well and cook

add shredded cauliflower

soy sauce

sesame oil

mix well

mix and let it cook

Add scrambled eggs

let it heat through

serve

ENJOY

Total time 25 minutes /prep time 10  minutes / cook time 15 minutes

Ingredients:

1 medium cauliflower stemmed
250 grams chicken breast or thighs (cubed)
2 large eggs
3 cloves garlic,minced
1 inch ginger,peeled and chopped
1/4 cup carrots,chopped
1/4  cup frozen peas
1/4 cup frozen corn
1 green onion sliced(optional)
1 tbsp toasted sesame oil
2 tbsp soy sauce
2 tbsp oil

Method:

Grate cauliflower florets with grater using big holes.
(don't use stem as it releases more moisture)

If you prefer to use food processor, cut cauliflower florets into big chunks  and pulse it couple of times, until coarse in texture,like rice and set aside

Heat a large skillet or a wok,add 1 tbsp oil, add two eggs and quickly scramble.(Do not over cook them).Transfer to a plate.

In a same skillet add remaining 1 tbsp oil,Add chicken and saute until chicken is cooked through. (About 10-15 minutes) on medium-high heat.
(chicken releases lot of moisture, so no need to add water).

Once chicken is cooked through,add ginger and garlic and cook until raw aroma leaves.

Add carrots and cook for 5 minutes on high heat stirring constantly until carrots are tender.

Add frozen peas,corn and green onions,cook for 2-3 minutes on medium-high heat.stirring constantly.

Add cauliflower to the chicken, mix well cool for a minute.

Pour soy sauce,sesame oil to cauliflower,cook additional 2-3 minutes stirring continuously.

Now add scrambled eggs to cauliflower rice and combine well. Turn the heat off.

Transfer to bowl, serve with hot sauce or soy sauce (optional).

Notes:
1. If you prefer vegetarian fried rice,just skip chicken and add any of your favorite veggies to the rice.(like carrots,sugar snap peas,corn,french beans and even some sliced shallots).

2. If you like spicy version add some ground peppers or red chilli flakes to cauliflower rice just before turning the heat off.

Ingredients:

Vegetabes for saute

1/3 cup cabbage,finely chopped
2 spring onions,finely chopped
3 tbsp, cilantro and mint leaves,finely copped
1/3 cup green capsicum,finely chopped
1/4 cup red capsicum,finely chopped
2 tsp ginger,finely chopped
1 carrot,grated
1 tbsp oil

For Cutlets :

1 1/3 cups Paneer grated
3/4 cup ,sabudana /sago cooked
1 potato, boiled and mashed
1.5 tbsp rice flour
2 tbsp besan/gram flour
1 tsp chaat masala
1/4 tsp turmeric powder
salt to taste
2 green chillies,finely chopped (I did not use)
1 tsp red chilli powder

FOR COATING:

2  tbsp corn flour
water as needed
3/4 cup bread crumbs

Other Ingredients:

Oil for deep frying + for greasing palm


Method:
                  CHECK HERE HOW TO MAKE THIS RECIPE
                         https://youtu.be/_uvBKq55Osc


Heat skillet with 1 tbsp oil,add ginger and saute for 30 seconds.

Add red,green capsicum,cabbage,green onions.Saute for 5 minutes.vegetables should be cooked until crisp.(Don't over cook the veggies)

Now add grated carrot,saute for another 1-2 minutes .

Transfer the vegetables to a plate.(This stops them from over cooking)

In a mixing bowl add all ingredients mentioned above for patties along with sautéed vegetables.Combine well together.

Now make small size balls out of the mixture. (grease your palm if its sticky)

Press into disc.

In a bowl mix corn flour with just enough water to make thin slurry.

In a plate add bread crumbs.

Now dip the prepared patties/cutlets into corn flour slurry and then coat it in the bread crumbs.

Repeat the process with rest of the remaining cutlets.

Heat oil in pan, and slowly drop the cutlets into the  oil and fry until golden brown and crispy.

Remove and place it in the paper towel to drain excess oil.