Vegetable Fried Rice

Ingredients:

• 2 cups long grain rice
• 2 tablespoon oil
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chopped garlic
• ¼ cup sliced or chopped carrots
• 1 small bell pepper
• ¼ cup cabbage shredded
• 1 bunch of scallion or spring onions (chop green and white part seperately)
• salt and pepper to taste

Method:

1. Wash and drain the rice. Bring water to a boil in a big pot. Add rice and cook it. Do not overcook. Drain the rice through a strainer and keep it aside to cool down completely.
2. Heat oil in a pan or wok. add 2 tablespoon of oil. Add chopped garlic. Do not burn it. Add all the vegetables except the greens of scallion. Saute and fry them for a while. Do not overcook the vegetables.
3. Add soy sauce, vinegar, salt, and pepper. Add cooked rice and mix everything properly. Add chopped green onions. Cook on a medium flame for 2 minutes.
4. Serve hot.

Note:

1. you can add 1 tablespoon of schezwan sauce to the rice for the spiciness.

Daliya Khichadi

Ingredients:

• ½ cup daliya or broken wheat
• ½ cup moong daal
• ½ cup green peas
• 2-2½ cups of water
• 1 tablespoon chili-ginger paste
• 4-5 curry leaves
• 1 tablespoon oil or butter
• 1 teaspoon cumin seeds
• pinch of asafoetida
• ¼ teaspoon turmeric powder
• 2 cloves
• 1 small cinnamon
• 1 teaspoon sugar
• Salt to taste

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Method:

1. Wash and drain daliya and moong daal together. Soak in enough water for 20-30 minutes.
2. In a pressure cooker, heat a tablespoon of oil or butter. Add cumin seeds, hing, turmeric powder, and curry leaves.
3. Add chili-ginger paste and mix it. Add green peas and saute for a minute. Add daliya and daal mixture. Add salt and sugar and mix it properly.
4. Add water in the mixture and give a proper stir. When it starts boiling, put the lid on and cook the khichadi for 2-3 whistles.
5. When the pressure is down, open the lid and stir the khichadi. Add a teaspoon of ghee or butter.
6. Serve hot.

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