Nasi Goreng with brown rice

Nasi Goreng with brown rice

I hope your Deepavali preparations are going great. Whether it is making 3 types of sweets and 4 types of murukkus, whether it is buying all of this in stores and putting your feet up at home, whether it is shopping till you’re knocked out and colour-blind and squeezed thin, whether it is sleeping in to shut out the chaos, whether it is buying all the “sara-vedi” (Red fort electric crackers) that you can afford, whether it is about making plans to visit all the relatives or staying in to avoid all of them or whether it is about focusing all your energy into getting your hands on Sarkar tickets; whatever you’re doing, however you’re doing..  I hope you’re having a good time. The honourable supreme court has so thoughtfully provided the 2 hour window for bursting crackers. As a mark of respect for this landmark ruling, some friends plan to burst atleast one bijli every hour. Salute these great people. Now there are only 2 kinds of people – the ones who have tickets to Sarkar and the ones who don’t. I don’t. I hope those who’re watching this week can keep their spoilers to themselves for some time. Until l watch. Deepavali is definitely the time for good food and indulgence. Just remember to eat small portions, single helpings and to eat slowly. You won’t feel guilty later on and you won’t slip from the 100 days of healthy eating challenge. I’ll be making Mutton korma and idli too this Deepavali. I am just going to make sure to eat a small portion of it. If you’re looking for a healthy, yummy fried rice recipe look no further than this Nasi Goreng made with brown basmati rice, loads of veggies, sprouts for some added crunch and protein and an absolutely irresistible hot-sweet flavour blend. Brown basmati rice is nuttier and slightly chewier. It is shorter and stouter than regular white basmati rice but is just as flavourful. Brown rice packs more fibre and is a good alternative to regular white rice. You can substitute chicken with Tofu or paneer for a veggie version of Nasi Goreng. Nasi Goreng is hot and sweet and everything in between. It’s a complete meal in itself. Nasi Goreng is one of my very favourite dishes. This Nasi Goreng with brown basmatic rice is healthier and just as yummy. Try it. I am...

Sweet Corn Fried rice

Sweet corn fried rice is a kid-favourite rice dish that is easy to put together (if you forget the vegetable chopping part for a minute) and would make a great main dish for a kid’s get-together. The adults will enjoy it just as much. The best thing about fried rice is that you can put in just about anything you fancy – mushrooms, peas, paneer, bean sprouts, shredded chicken, chopped up fried eggs or anything else and it’ll rarely disappoint you. When you are making fried rice in big batches like I did here, it is best to switch off the stove, combine the rice and vegetables and then heat through for a few minutes to avoid the rice sticking to the bottom of the pan and lots of scraping and stirring which would again break the rice. If you are doing in small batches, you can do this real time in a wok and even toss them around like they do in the fast food joints which would render that nice smoky flavour. A wok with a long handle is on my wish-list for some-time now. If I did get one I don’t know where I’d put it. The kitchen is already bursting at its seams with pots, kadais, sattis and gundaans. The kadais are already piled one atop another, masala dabbas in 3 lines and a another line stacked on top, the microwave oven stowed away in the loft and my convection oven and baking paraphernalia moved to a separate room. I think we should start using up the head room like they do in airplanes and trains (upper, middle and lower berths). Lower berth is full, middle is where we operate and half the counter is anyway occupied already. Upper berth is what we should target going forward. Prep time: 20 minsCooking time: 20 minsServes: 6-7 Ingredients Sweet corn – 300 gmLong grained rice/basmati rice – 3 cupsCarrots – 2 finely choppedGreen beans – 200 gm finely choppedGreen Capsicum – 1 finely choppedYellow capsicum – 1 finely choppedOnions – 2 large finely choppedGarlic – 6 cloves – finely mincedSpring onions – 3-4 chopped fine – whites and greens separatedSoy sauce – 2 tbspSugar – 1 tspWhite pepper powder/Black pepper powder – 2 tbsp (adjust)Salt to tasteOil – 2 tbsp + 3 tbsp Method 1.      Rinse the rice in 2-3 changes of water till the water runs clear....

Egg Fried Rice

Egg fried rice is super simple if you already have cooked rice. If you don’t, it’s not too bad. It’s just one extra step but important point is to let the rice cool down completely before using it in the fried rice as hot rice tends to break easily, stick and lump up. Another important point is to use a non-stick skillet or a well-seasoned iron wok so that the rice doesn’t stick. Rest is a breeze. This was one of the first dishes that I cooked for my husband when I was still an apprentice and he loved it. I am still an apprentice (apperecent – vadivelu style) of course, I live in a joint family remember. I am a senior apprentice now, allowed to cook for the entire family after getting the menu approved, decide the chutney and fry vadais under casual unintentional supervision. I am a great fan of Chinese and Thai food and fried rice is a firm favourite at home. It is a kid-pleaser too. Fried rice is best served with a Chinese style gravy (Pepper chicken or Chilli vegetables?). Of late Chinese take-out tastes terrible. So bad, that our chicken-crazy dog refused to eat the chicken lollipop. And stay away from the Chinese restaurant buffets. They are even worse. You can use this fried rice recipe base and vary it numerous ways. Omit the egg to make vegetable fried rice or add chicken to make chicken fried rice. You can vary the seasoning too. I will be posting some of those variations and the Chinese style gravy sometime soon.   Ingredients Long grain rice – 1 -1/2 cups cooked Eggs – 3Onion – 1 large chopped fineCarrot – 1 small chopped fineGreen Beans – 5-7 chopped fineGreen Peas – a handfulGarlic – 4 chopped fineWhite pepper powder – 2 tsp + pinchSoy sauce – 1-1/2 tspVinegar – 1 tspSalt to tasteOil – 5 tbspSpring onions – 2 chopped fine (only the green portion)                                 Method 1.      Rice chilled for 4-5 hours is ideal. If you’re short of time, cook rice and spread out on a wide plate to cool. Then transfer the cooled rice to a bowl and refrigerate till you use. 2.      To cook rice, soak basmati rice/long grain rice in water for an hour or more, boil 3 cups water in a pot and add soaked rice to the boiling water. Wait till...