Sweet Corn Fried Rice

November 11, 2008 · By Deepthi Shankar · Filed Under Chinese, Lunch/Dinner, Rice Dishes · Comment

Fried Rice is one of those lovely comforting foods that everyone in the world seems to like. And, it is also one of the best ways to use up leftover rice & vegetables. In a rice loving family like ours, this is an all time favourite.

Fried Rice is typically cooked on high flame and requires vigorous stirring. The trick is to chop the vegetables really small so that the insides are cooked & the vegetables retain a nice crunch.

The most important point to remember is to cool the rice completely before stir frying it. Steaming the rice & stir frying it immediately makes the rice very sticky. This is why leftover does wonders in this case.

I had a huge pack of unused sweet corn lying in the freezer for months. I thought the best way to use it up is to make a simple fried rice out of sweet corn & a few left over vegetables available in the pantry.

There is no hard & fast rule as to what should typically go into fried rice. I made this on a whim & it turned out just lovely.

Here’s how I made it,

Preparation Time: 30 mins

Ingredients

1 cup long grained rice - cooked. Leftovers will work wonders
2 onions - sliced into long strips
1/2 cup - American sweet corn - fresh/frozen
1/2 cup - Green peas - fresh/frozen
1 carrot - sliced into long strips
3 green chillies - slit length wise
A pinch of turmeric
1 tsp ginger-garlic paste
1 tsp vinegar
1 tbsp soy sauce
Salt as per taste
2 tbsp oil

Method:

If not using leftover rice, clean rice in several changes of water & let it soak for 15 mnutes. Drain out excess water & pressure cook rice with 1 1/4 cups of water. When rice it cooked, spread it evenly on a plate & let it cool completely
Meanwhile, Heat oil in a wok, add ginger-garlic paste & green chilles
Add sliced onions & a pinch of turmeric. Saute until onions turn transparent. Add chopped carrots & stir fry till carrots are tender.
Throw in sweet corn & green peas & saute for a couple of minutes
Add rice, vinegar & soy sauce. Now add salt as per taste
Mix well

Serve HOT with tomato sauce or any other sauce of your choice.

We had ours with some hot garlic sauce. It was one complete meal by itself. Enjoi !!!

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Baby Corn Stir Fry

August 6, 2008 · By Deepthi Shankar · Filed Under Chinese, Side Dishes · 37 Comments

I was browsing through a magazine the other day & I happened to see a really yummy picture of Vegetable Stir Fry. It looked so delectable that I wanted to try it right away. Since I didnt have all the necessary ingredients, I made my own Desi version with Baby Corn & a few other vegetables available in the pantry. I turned out pretty good. Shankar too liked it ( to my relief ) )
Here’s how I made it ,

Preparation Time: 20-25 mins

Ingredients:

1 cup Baby Corn - slit length wise
1 bell pepper - slit lenght wise
1 large sized potato - cut lengthwise
1/2 cup spring onions - finely chopped
2 -3 tbsp - soy sauce
2 tbsp - green chilli sauce
1 tsp red chilli powder
1 tsp garam masala
1 tsp cumin powder
1/2 tsp chaat masala
1/4 tsp salt
1 green chilli - slit lengthwise
1 tsp ginger garlic paste
2 tbsp olive oil

Method:

Dry Roast all the vegetables one by one in a wok for about a minute, except spring onions
Heat oil in a wok, once the oil is heated, add slit green chilli & ginger-garlic paste
Add all the roasted vegetables one by one, except spring onions
Cover with a lid & let it cook for about 2 mins
Add red chilli powder, cumin powder, garam masala, chaat masala & mix well
Now add, green chilli sauce & soy sauce & mix again
Let it cook for 3 mins on high flame, Keep tossing the vegetables ocassionally
Add salt as per taste, You would not need much of salt as there is enough salt in soy sauce & chaat masala
Add more sauce or any of the spices if desired to suit your taste.
Add spring onions & mix well

Serve HOT !! Enjoi !!

Note: You could add Okra, Eggplant, zucchini, Carrots, Onions, Cabbage to make it even more tastier. Since my pantry was not well stocked, I stuck to very few veggies that were available.

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Veg HAKKA Noodles

June 27, 2008 · By Deepthi Shankar · Filed Under Chinese, Lunch/Dinner · 12 Comments

HAKKA Noodles is delicious Ind0-Chinese Recipe. It can make a wholesome meal on its own.
HAKKA noodles are most commonly found in Indian Chinese cuisine, they are delicious. It’s a thin flat rice noodle The noodles are named after the Hakka people of China. They can be made with either chicken or vegetables (or a mix of both). HAKKA Noodles is a favourite among kids. With all the vegetables, it makes a healthy meal.
Here’s the Recipe:

Preparation Time: 30 mins

Ingredients:

Chow Noodles - 1 packet
2 onions - chopped lengthwise
2 carrots - chopped lengthwise
1 cup cabbage - shredded
2 capsicum - chopped lengthwise
1 cup spring onions - finely chopped
5 - 6 tbsp - soya sauce
2 tsp - vinegar
1 tsp black pepper powder
1 tsp chaat masala
Salt as per taste
2 green chillies - slit lengthwise
Ajinomoto - 1 tsp (optional)
Oil

Method:

Take 5- 6 cups of water in a large vessel & boil it
When it starts boiling, put 1 tsp of oil & Put noodles in it & let it cook for 4-5 mins
When it is completely cooked, strain water & transfer noodles into a colander & run cold water over it.
Meanwhile, Take oil in a wok. Add the green chillies
Add onions & saute for 2 mins
Now add carrots, Cabbage & capsicum
Saute for another 5 - 6 mins. THE VEGETABLES NEED NOT GET COMPLETELY COOKED
Transfer the cooked noodles into the wok
Add soya sauce, vinegar, ajinomoto, chaat masala, Black pepper powder & salt
Add chopped spring onions
Mix well & serve with tomato-chilli sauce

Serve HOT … Enjoi !!!

Note: I have added green chillies & chaat masala to spice up the taste, since, authentic chinese cuisine is very bland. This is a Indo-Chinese version of Hakka Noodles.

This is my Entry for the Event A.W.E.D - Chinese Cuisine.