Veg Fried Rice

Fried rice has become very popular in India.It goes very well with chinese dishes.To make this dish if you have wok it is easy to prepare this dish as you can stir it on high flame without burning.

Ingredients
Good quality rice-2 cups
Water-4 cups
Sliced carrorts-1/2cup
Sliced beans-1/2cup
Sliced bell pepper(red and green)1/2 cup
Vinegar-1 spoon
Salt and sugar to taste
Pepper powder-1 teaspoon
White oil-2 spoons
Ajinamoto-1/4teaspoon(optional)

Method
1 Boil the rice first and when it is 3/4th done drain the excess water and cool the rice for 15 min so that it is easy to fry.

2 In a wok put 2 spoons of oil.Once the oil is hot add the sliced vegetables,pinch of sugar and saute it for 3 min in high flame.

3 Now add vinegar and continue to stir for 1 more min.
4 Now add the rice,salt,Ajinamoto ,pepper powder and give it a nice stir in high flame and the fried rice is ready to be served.Serve it with chilli chicken or any other chinese preparations.

Note.You can use any vegetables of your choice like cauliflowers,peas etc and also add little soya sauce if you want.

Boal (Wallago)curry with curd

Boal(Wallago)fish is a boneless fish which are found in big river,lakes etc.This is a very soft sweet water fish.The texture of this fish is slippery without any shells.The belly part is the most delicious part of the fish.This fish during winters tastes good.In Bengal it is easily found in the fish markets.Most people love this fish as it is easy to eat as it has less bones and the fat content is high.

Ingredients
Boal Fish-1 kg cut in slices.Middle part used.
Onions-3 onions paste,Coarse paste.
Ginger paste-2 teaspoon
Garlic-1 teaspoon
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Garam masala powder-1/2 teaspoon
Cumin powder-1 teaspoon
Curd-1/4th cup
Whole spices to temper-2 bayleaves,1 dry red chilli,2 cinnamon sticks
White oil/mustard oil-To shallow fry the fish and cook
Salt to taste
Coriander leaves to garnish.

Method
1 First wash the Boal fish pieces and mariante the fish with turmeric powder 1/4 teaspoon and salt,Rub on both sides.
2 Now in a kadai or pan add 1 tablespoon of white oil or mustard oil and shallow fry the fish on both sides,When it is light brown in colour take it out.
3 In the same pan add 1 more tablespoon of oil,heat it well and add bayleaves,cinnamon sticks to temper.
4 Now add onion paste and saute it well with pinch of salt .Once the onion paste leaves sides and changes its colour add ginger and garlic paste.Saute it for few min till the raw smell of the ginger and garlic are gone.Cook in medium flame.
5 Now in the curd add turmeric powder,salt,red chilli powder,cumin powder and garam masla powder,beat it well and add to the pan.Give it a stir and add 1 spoon of water and saute the spices well in medium flame till the sides leave oil.
6 Now add the fish pieces gentle and add 2 cups lukewarm water and cook the fish pieces  till the sides have left oil and the gravy is semi thick,
7 Garnish with coriander leaves.
Eat with rice or pulao.
Note....cook in medium flame so that the curd doesnot curdle.

My kitchen and my recipes: Bhapa Chingri (Tiger Prawns)

My kitchen and my recipes: Bhapa Chingri (Tiger Prawns): Bhapa Chingri/Steamed Prawns are a very popular dish of Bengal.You can steam this preparation wrapped in banana leaf too.It gives a nice ...

Bhapa Chingri (Tiger Prawns)

Bhapa Chingri/Steamed Prawns are a very popular dish of Bengal.You can steam this preparation wrapped in banana leaf too.It gives a nice aroma or you can steam in any closed container also.This is a delicacy and bengalis love to make this dish in special occasions.Make it with tiger prawns or lobster it will give a nice look and aroma to this preparation.I steamed it in small handi and covered with foil and place on a kadai filled with boiling water.This is most simple preparation and hassle free cooking.Sometimes simple dish can look awesome and eat delicious.

Ingredients

• Tiger prawns-10 pieces with head and deveined.
• Turmeric powder-1/2 teaspoon
• Slit greens Chillies 5 to 8
• Black mustard seeds-3 spoons
• salt to taste
• Mustard oil-2 spoons to marinate the fish
• Grated fresh coconut -half cup

Method
1 Take the tiger prawns in a closed lid container or small handi.
2 Now make a paste with mustard seeds,turmeric powder,salt and 3 green chillies.The paste should be a thick paste so use min water.
3 Now add the paste in the container or the handi and now add mustard oil,5 slit green chillies and mix well with your hand so that the paste coats well with the prawns.
4 Heat water in a big container and fill half water till it touches the container.Cover the handi with foil or close the lid of the container.
Steam it for 15 min in medium heat.
Serve it hot steamed rice or pulao.