CHICKEN FRIED RICE RECIPE

INGREDIENTS FOR CHICKEN FRIED RICE

Long grain rice—1 cup [soaked in water for 20 minutes]
Chicken – 100 gms [boneless] [cut into thin strips]
Garlic flakes – 3 [chopped]
Spring onions – 2 [chopped]
Soy sauce – 1 tsp
Pepper powder – ½ tsp
Vinegar – ½ tsp
Salt to taste
Oil – 4 tbsp
Eggs – 2

METHOD OF PREPARING CHICKEN FRIED RICE

Cook the rice in 2 cups of water for 15—20 minutes. Remove, drain and cool. Break eggs in a bowl and beat lightly.
Heat oil in a pan, add chopped spring onions, chopped garlic and fry for 2 minutes. Add chicken pieces and fry for another 5 minutes. Add the beaten eggs and cook for 1 minute, stir gently
Add cooked rice and salt stirring and tossing continuously. Add soy sauce and pepper powder and vinegar. Mix well.
Serve hot with any sauce

SPAGHETTI IN ITALIAN STYLE RECIPE

INGREDIENTS DOR SPAGHETTI

Spaghetti -- 2 cups
Tomatoes – 2 cups [chopped]
Sliced carrots – ½ cups
Celery – 1 stalk
Onion – 1 [chopped]
Parsley – 1 tbsp [chopped]
Oil – 1 tbsp
Sugar –1 pinch
Risso mince—1 cup

METHOD OF PREPARING ITALIAN SPAGHETTI

Cook the spaghetti as directed. Heat oil in a pan and sauté chopped onion, chopped celery and sliced carrots for 5 minutes.
Add risso mince and fry until light brown. Add chopped tomatoes, parsley, salt and pepper cooked for 20 minutes on low flame. Place, cooked and drained spaghetti in a dish and pour the onion mince mixture over.
Serve hot.

EASY DAL CURRY RECIPE

INGREDEINTS FOR EASY DAL CURRY

Green dal or lentils – 1 cup [soaked in water at least 30 minutes]
Turmeric powder – ¼ tsp
Butter – 1 tbsp
Lemon juice – 1 ½ tsp
Green chilies – 2
Red chili powder – 1 tsp
Onion –1
Oil –1tbsp
Salt to taste

METHOS OF PREPARING EASY DAL

Cook the dal with salt and turmeric powder and enough water to cover to 1 inch above the lentils. Simmer until tender.
Heat oil in a pan and put onion slices and fry for 5 minutes, add chopped green chilies and red chili powder and fry for another 2 minutes. Add these fried onions into the cooked dal.
Remove from the flame, and mix butter and; lemon juice.
Serve hot with rice and chappati

VEGETABLE STOCK RECIPE

INGREDEINTS FOR VEGETABLE STOCK

Carrot – 1 [peel and sliced]
Onion – 1 [sliced]
Garlic – 2 cloves [crushed]
Pepper corns – 4
Bay leaf –1
Celery – 2 stalk
Cloves –3

METHOD OF PREPARING VEGETABLW STOCK

Wash and cut celery into small pieces, Take all the ingredients in a pan with 5 cups of water and cook for 15 – 20 minutes on low flame.
Remove and strain. Cool and store in refrigerator till further use.

RAW MANGO PACHADI RECIPE

INGREDIENTS FOR RAW MANGO PACHADI

Coconut – 1 ½ cups [grated
Mustard seeds – ½ tsp
Roasted red chilies – 4
Raw mango – 1 [peel and cut into small pieces]
Curry leaves –1 strand
Salt to taste
Coconut oil – 2 tsp

METHOD FOR PREPARING RAW MANGO PACHADI

Fry the red chilies without oil. Mix all ingredients together except coconut oil and grind in a mixer grinder by adding little water.
Transfer the raw mango pachadi into a serving dish and add coconut and mix well.
Serve with curd and rice.

GOOSEBERRY WITH COCONUT CHUTNEY RECIPE

INGREDIENTS FOR GOOSEBERRY WITH COCONUT CHUTNEY

Goose berry – 2
Coconut – 1 cup [grated]
Green chilies – 4
Red chili – 1
Mustard seeds – 1 tsp [cut into 2 pieces]
Salt to taste
Coconut oil – 2 tsp

METHOD OF PREPARING GOOSEBERYWITH COCONUT CHUTNEY

Grind chopped goose berry, grated coconut, green chilies, ½ tsp of mustard seeds, and salt in a mixer grinder by adding little water.
Heat coconut oil in a pan and put ½ of mustard seeds, red chili and curry leaves and mix into the chutney,
Serve with rice,

CRISPY FISH BALLS RECIPE

INGREDIENTS FOR CRISPY FISH BALLS

Fish – 500 gms [cooked]
Onion – 2 [chopped]
Turmeric powder – ¼ tsp
Cumin seeds powder – ½ tsp [roasted and powdered]
Coriander powder – 1 tsp
Lime juice – 1 tbsp
Bread crumbs – ½ cup
Ginger – garlic paste – 1 tsp
Eggs –2 [beaten]
Salt to taste
Pepper powder – 1 tsp

METHOD FOR PREPARING FISH BALLS

Mix the cooked fish, chopped onion, turmeric powder, coriander powder, cumin seeds powder, ginger garlic paste, lemon juice, salt and pepper powder. Form into small balls and roll in the beaten eggs and into the bread crumbs.
Heat oil in pan and deep fry the fish balls until crispy or golden brown. Drain on to an absorbent paper and serve hot with tomato ketcup.