Wednesday, July 23, 2014

Quick Soya Chunks Tomato Fried Rice ~ Easy Lunch Box Recipe for Kids

If you are packing a lunch box for your kid, then this is an excellent dish that you can assemble very quickly. This quick Tomato fried rice is a perfect example of Back to School Recipes for your kids. 

During one of the weekend I had made a soya chunk biryani and Konda loved it so much. Infact she told me that she loves soya chunks and wanted it to be made again for her lunch box next day. Since I didn't have anything of the stuff I used the previous day, I had to resort to this quick method, since I had cooked rice handy.

The biryani was also spicy, so the requirement was that, it had to be spicy. I tossed the soya chunks separately to make sure it was spicy enough for the afternoon.





Quick Soya Chunks Tomato Fried Rice

Ingredients Needed:

For the Rice

Cooked Rice - 1 cup
Onion, julienne - 1 medium
Ginger garlic paste - 1/2 tsp
Tomato, puree - 3/4 cup
Cloves - 2
Cinnamon - 1"
Cardamon - 1
Bay Leaf - 1 medium
Green chilies - 2 medium
Salt to taste
Oil -1 tsp
Ghee - 1 tsp
Red Chil powder - 3/4 tsp
Garam Masala - 1/4 tsp

For the Soya Chunks

Soya Chunks - 1 cup
Salt to taste
Red Chili powder - 3/4 tsp
Oil - 1 tsp

How to prepare Quick Soya Chunks Tomato Fried Rice

Wash and soak the rice for 20 mins. Cook and keep it aside.

Wash and pressure cook the soya chunk for a whistle. Wash couple of times, then drain to remove excess water. In a non stick pan, heat oil, saute the soya chunks with salt, red chili powder and toss around for 5 mins, till it's all nicely coated and roasted. Keep it aside.

In a non stick pan, heat oil and ghee, saute the while spices, then add onion julienne, chopped green chilies, followed by ginger garlic paste. Saute well.

Then add the tomato puree, salt, turmeric powder, red chili powder, simmer and cook till the tomato puree is cooked well. Cover with lid and simmer for another 5 mins.

Now add the cooked rice and toss together for the rice to get nicely mixed with the masala. Adjust spices and finally add the roasted soya chunks.

Simmer and cover with lid, dum for 5 mins.

Serve with raitha.
Notes:

This recipe works best if you have leftover rice. When the rice is separate and not mushy this works even better.

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Sunday, July 20, 2014

Nilgiris Kurma | How to make Vegetable Nilgiri Korma

There are certain dishes that forever will remind you of those vacations that you take as a kid. We have spent many summers in Coonoor (near Ooty) and some in Mysore and some more in other southern parts of south India. The best ones always remain in memory because of the food that we remember eating associated with the place.

I often associate this Nilgris Kurma with those hill tops, with chill weather, warm food and good company, nothing more to ask for, right. This spicy kurma always remained fresh because of it's colour and taste and of course it tastes great with parottas. I don't know how I haven't actually made it till now. Amma reminded me of this recently and we ended up making it for one of the regular week days.

Kids loved it so much and I was only remembering my own childhood..

Nilgiris Kurma

Ingredients Needed for Nilgiris Kurma

Whole spices

Bay leaf - 1 medium
Clove - 2
Cinnamon - 1"
Fennel - 1/4 tsp
Cardamon - 2 nos

Ground Masala

Fresh Mint leaves - 1/2 cup tightly packed
Fresh Coriander leaves - 1/2 tightly packed
Green chilies - 2 -3 nos

For the gravy

Mixed Vegetables - 2 cups (Potato, Carrots, Beans, Peas and Cauliflower)
Onions - 2 medium
Tomato, puree - 2 medium
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Coconut paste - 2 tbsp
Cashew paste - 2 tsbp

How to prepare Nilgiris Kurma

Wash and grind the fresh leaves along with green chilies to a smooth paste. Keep it aside.

Have the coconut and cashew paste ready.

Wash and prep the vegetables. MW for 10 mins and keep it aside.

In a non stick pan, heat oil, add all the whole spices, saute well. Then add finely chopped onions, saute till it turns colour.

Then add ginger garlic paste, saute for couple of mins. Once the onions and ginger garlic paste gets cooked well, add the tomato puree and simmer.

Now add the spice powders, along with the ground spice masala. Cover with lid and cook till everything gets cooked well and oil starts coming out. This takes about 10 mins.

Make sure you keep stirring in interval to prevent the bottom getting burnt.

Once the masala is cooked well, add the boiled vegetables and combine well. Add required water and bring to boil. Finally add the coconut and cashew paste, simmer till it all comes together as a thick gravy.

When ready to switch off, garnish with coriander leaves and remove from fire

Serve with Chapati
Notes:

Since we add spice at different stages, please make sure to adjust to your preference. This gravy tends to be spicy, so take care.

Adding boiled vegetables gets this kurma done very quickly. Else you can simmer vegetables with the masala itself.

This goes for the July Week 3, Cooking from Cookbook Challenge  Group




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