Hungry? Care to have 5,000 of something ? Try this Fried Rice recipe with all your favourite veggies..!!
Vegetable Fried Rice
- Rice- 1½ cup
- Ginger-garlic paste- 1 tsp
- Finely chopped Onion- 2 medium sized
- Finely chopped Capsicum- ½ cup
- Finely chopped carrots- ½ cup
- Finely chopped beans- ½ cup
- Finely sliced Baby Corn- ½ cup
- Sweet Corn kernels- 1 cup
- Green Peas- ½ cup
- Oil- 1 tsp
- Vegetable Stock cube (Maggi)- 1 cube
- Soya sauce- 1 tbsp
- Pepper- 1 tbsp
Cook the rice in about 3 to 4 cups of water for 15 to 20 mins. Add quarter tsp of salt. Once the rice is cooked, set it aside to cool.
In a non-stick pot, heat 1 tsp of oil. Once the oil is hot, add the ginger-garlic paste and sauté for 10 seconds on high heat till the raw smell disappears. Add the finely sliced baby corn; allow it to cook for about 10 mins.
Simulataeneously, in a separate vessel, boil both green peas and sweet corn kernels with a pinch of salt. Once it is cooked, drain the green peas and sweet corn and set it aside.
Once the baby corn is partly cooked, add the finely chopped beans and carrots. Saute for about 2 mins. Add in the cooked green peas and sweet corn. Then, add the finely chopped capsicum and onions. Add in the vegetable stock cube and season with pepper. Add a tablespoon of soya sauce.
Add the cooked rice and mix well. Garnish with finely chopped spring onion (optional) and serve along with some Cauliflower or mushroom manchurian.
Tip: Fried rice must always be cooked on high flame to help retain the crunchiness of the vegetables. Squeeze ½ lemon or add salt to avoid the rice from getting mushy. A wok is the most appropriate vessel to make fried rice; alternatively use a pot. Couple the vegetable fried rice with some cauliflower (gobi) or mushroon Manchurian.
Weekends are a prefect time to host friends for dinner. However, this dinner plan was rather interesting as it was going to be a complete vegetarian menu. I spent days thinking what the menu should look like. After a couple of hours of serious contemplation, I remembered the Subz Kadak Seekh Kabab that I had at Sahib Sindh Sultan Restaurant in India. Voila, I got my first starter..!
Vegetable Seekh Kebab
- Finely chopped French Beans- 1/2 cup
- Finely chopped Cabbage- 1/2 cup
- Finely chopped Carrots- 1/2 cup
- Corn kernels- 1/4 cup
- Green peas- 1/4 cup
- Ginger- garlic paste- 1 tbsp
- Green Chilli paste- 1 tbsp
- Boiled and mashed Potatoes- 2 medium sized
- Finely chopped Coriander Leaves- 1/4 cup
- Caraway seeds (shahi jeera)- 1 tsp
- Gram Flour- 2 tbsp or as per requirement
- Oil- 1 tbsp
- Salt- to taste
Boil the medium sized potatoes in a pressure cooker. Keep aside till it cools a bit and then peel the potatoes. Roughly mash the peeled potatoes and keep it aside.
Tip: The potatoes should be mashed before it cools down completely; the potatoes need not be smoothly mashed.
Take a medium sized pan and heat a teaspoon of oil. Once the oil is hot, crackle a teaspoon of Caraway seeds. Add Ginger- garlic and green chilli paste.
Tip: Excess oil can alter the dryness of the kabab. This Kabab is shallow fried with very less oil.
Once the rawness of the ginger-garlic paste reduces, add all the finely chopped vegetables and saute till it is cooked. Season with Salt. Keep aside for a while till this mix cools down.
Coarsely grind the cooked vegetables and check for seasoning.
In a small sized skillet, roast 2 tablespoons of gram flour on medium heat, so that you get a nutty flavor.
Tip: Use medium heat while roasting the flour as it may burn quickly. Increase or decrease gram flour as per the requirement to roll the kababs into a tight shape.
In a bowl, mix the coarsely ground vegetables, mashed potatoes and gram flour. Add more salt, if required. Roll the kababs into any shape, either into small flattened balls or cylindrical rolls. Lighly brush some oil on a skillet and fry the kababs.
Serve the kababs with either ketchup or green chutney.