How can a simple dish like this kindle so much thoughts! Really do we create associated things to remember the time, or things happen on a predestined fashion that you remember both. I will never know. For me, it’s always been that I associate most events with food and the food we make, share and of course discuss. Food is such an integral part of our whole day affair. The entire process starts at night, when I ask my kids what they want for breakfast and for lunch. Then I go and discuss with Athamma on what we can make, then a call to Amma, to find out what she is planning. Finally discuss with hubby dear on what I am planning to make. All these might take just about 10 to 15 mins. Still these are the highlights most evenings.
|Vegetable Fried Rice|
when I plan out the menu, it’s all together a different story. Well
those weeks are not that often these days. I end up cooking on the fly,
depending on so many factors. Most times it also depends on what I plan
for Blogging Marathon. Anyway when Amma said I got to cook the
vegetarian food for the party, I knew right away that I had to plan for a
rice dish. And this is what came to mind.
Vegetable fried rice that we used to order in our club, is always
something that comes to mind. I don’t think we have ever ordered this
dish elsewhere. And you must know it’s not the Indo Chinese version as this Chinese Fried Rice. This is the Indian version, with so much of
Indian influence. Having eaten this dish so many times, each time trying
to understand the component that’s gone in to make dish, I have come to
my own conclusion of how it’s made. Of course it wouldn’t have been a
tough task asking the chef how he made it. But I wanted to recreate it
on my own, with my own understanding. Amma has a wonderful ability to
decipher a dish. I wanted to see if I have the same trait. I know that’s
expecting too much, still here’s my experiment with my senses.
Vegetable Fried Rice
Makes for 6 -7 people
Basmati Rice – 3 & 1/2 cups
Water – times the rice quantity,
Salt to taste
For making the Fried Rice
Carrots – 1/2 cup
Beans – 1/2 cup
Capsicum – 1/2 medium
Fresh Peas – handful
Onions, julienne – 1 big
Ginger Garlic paste – 1 tsp
Green Chilies – 2 medium
Green chili paste -1 tsp
Salt to taste
Butter – 2 tbsp
Oil – 1 tbsp
Pepper powder – 1 tsp
Roasted Cumin powder – 1 tsp
Salt to taste
Bay leaf – 2 nos
Cumin Seeds – 1/2 tsp
Cloves – 2
Cinnamon – 2″
Cardamon – 2
Wash and chop the vegetables into very fine pieces.
For the Rice:
Wash and soak the basmati rice for 15 mins. Once you are done, bring a pot having twice the amount of water as the rice, boil. When the water starts rolling boil stage, drain the rice and add to the water along with little salt. Cook on high for 10 mins and simmer for couple of minutes.
Cover with a lid and drain the water. Let it stand with the lid on for couple of mins. Then spread on a plate for the rice to be separated and not sticky.
For sautéing the vegetables.
Heat a wide mouth wok or Kadai with 1 tbsp butter and oil. Add the whole spices and saute for couple of minutes. Then add the onions, saute till it starts turning colour.
Add ginger garlic paste and saute well. Add the slit green chilies along with green chili sauce. Saute well. Now add the vegetables and cook on high. Add salt, pepper powder, cumin powder. Combine everything well and check spice.
Now add the cooked rice and mix well.
Finally add 1 tbsp butter, simmer for 5 mins.
Serve with Peas Paneer Curry