Sorsebatta Diye Telapia/Telapia in Mustard Gravy

The availability of a variety of fish is not very common in India. Certain areas in metros may offer you a good variety of fish. However, when it comes to small towns and cities, the only good fish available is locally produced and sourced. So, I grew up in an environment were a fixed variety of 4 – 5 kinds of fish were easily available, fresh and of good quality.
I was never a great fan of eating fish. So, my connection with fish was formed after I married a complete fishitarian. I slowly started learning to cook and appreciate fish. Then I made a friend who is a complete foodie and fish lover and my knowledge of fish and its varieties increased.
In this whole process of discovery and experiment I discovered Telapia. So the very first preparation, like a true blue Bengal had to be with sorshebatta/mustard paste. The fish took on the flavour of the mustard beautifully and it made a great combination with steamed rice for a sumptuous lunch.
2Sorshebatta Diye Telapia :-
•When cleaning any small fish always remove the balloon near the throat. That is one of the main things that burst when the fish is fried.
•Also clean all the scales close to the fins well. Those are the places that fish seller ignore to give a through cleaning and you don’t want fish scales in your food.
•Smooth skinned fish is more prone to bursting. The trick to reduce the chances is to also apply 1 tbsp of mustard oil along with the salt and turmeric while marinating. However, this is not a fool proof solution. Always be very cautious while frying fish. All kinds of fish bursts with oil now and then.
•Soak the mustards in ½ cup of hot water for ½ hour before making paste.
•It is best to use a Sil-batta for the paste, but a good wiz in the chutney grinder will also do the job.
Tilapia 2-3 pieces/250 grams
Salt ½ tsp
Turmeric powder ¼ tsp
Mustard oil ½ cup
Kala Jeera/Kaloinji ½ tsp
Green chillies 2 – 3 (slit)
Black mustard seeds ½ tbsp
Yellow mustard seeds ½ tbsp
Green chillies 2
Onions 1 (finely chopped)
Garlic 2 – 3 pieces (finely chopped)
Red chilli powder ¼ tsp
Turmeric powder ¼ tsp
Salt to taste
Sugar ¼ tsp
•Wash the fish thoroughly and clean the insides well. Marinade with salt, turmeric powder and 1 tbsp of mustard oil and set aside for 30 minutes.
•Make the mustard paste with black mustard, yellow mustard and green chillies.
•Heat the mustard oil in a heavy bottomed kadhai and let smoke. Switch off the heat and let the smoke disappear completely. Now switch on the heat and keep on low and slowly and carefully slide in the fish 2 pieces at a time.
•Increase the heat to medium and fry for 1 minute on both sides. If the oil gets too hot then lower the heat. The fish should be lightly fried.
•Once the fish is fried, reduce the oil to 2 tbsps. Add the kalonji and green chillies to the oil and let crackle.
•Add the chopped onions and fry till translucent.
•Add in the chopped garlic and fry.
•Add the turmeric powder and red chilli powder and fry.
•Now add 1 cup of hot water and bring to a boil.
•Add in the fish and cover and cook till almost done.
•Add in the mustard paste and bring to a boil.
•Switch of the gas and add 1 tbsp of mustard oil and cover and let rest.
•Serve hot with steamed rice.
Enjoy ! ! !

A Delectable Indian Feast, all With a Round of Bingo

Planning the perfect dinner party
Indian-Feast-e1372720232368_cyxtirDinner time in India can be a wonderful experience, with whole families coming together to sit around a table and partake of several different types of food – some savory, some sweet, some spicy, but all delicious. While sitting down for an Indian feast is amazing, and all guests are sure to enjoy it, preparing for the party can be a completely different experience.
There are hundreds of thousands of delicious dishes in Indian cuisine, and often, the struggle comes from deciding what to prepare, especially if you’re not very familiar with Indian dishes. With so many wonderful options, you may want to consider using a quick bingo game to plan out your menu.
Bingo isn’t quite as archaic a game as it’s often thought to be. In fact, some years ago, when the show National Bingo Night premiered in India, it broke records for the highest television viewership ratings (TVR) for an opening night. Bingo is also becoming a rather popular game in other areas of the world, and Free Bingo Hunter, a website dedicated to cataloging bingo portals, has shown that there are now hundreds of bingo websites operating in the UK, each with its different theme and take on the classic game.
The game’s versatility has led to it being used by various different causes as well, even to promote healthy eating choices among kids. By making your own custom bingo cards, you could take the hassles away from planning out a full menu for your next Indian dinner party.
Simply list down five options for each of the nine components of an Indian meal the Condiments, Salaad, Snacks, Raita, Dal, Curry, Rice, Mithai, and Beverages. Once you have all options listed down, use a free bingo card generator to arrange the items into two bingo cards, arranging the items so each column is dedicated to one component. Number the items from 1-5 vertically, and when you’re ready to play, roll a die and list down the dish that corresponds to the number you rolled. Rolling a six means you can choose whichever dish you want to serve. Do this for each of the components, until you have a full meal planned out!



Earthquake Cookies

This month is going to be all about cookies. With an almost 2 year old toddler on hand I am running out of snacking options really fast. Especially because he does not have anything close to a sweet tooth. He likes his savory food to the hilt and main meals are always quite manageable. What has me really in a fix is a quick snack that can be made ahead and is something he will lap up happily. A cookie seems like a really good option in this category. However this cookie has nothing to do with my toddler as this was way too sweet and chocolaty for his liking. This is for mommies’ indulgence.
These cookies are out of the world good and come from Baking – A Commonsense Guide. I think I am going to focus on this book. This is the second recipe out of this book and I really love it. I have another recipe for the same cookie on the blog under Crack cookies. That recipe is equally good and used olive oil as the fat. You can find that recipe HERE.
Now the cookie.


Earthquake Cookie :
From : Baking – A Commonsense Guide.
Makes : 60 cookies.
Notes :
•You can substitute olive oil in place of butter. I have given the measurement in the main recipe.
•Don’t go over board with the chocolate. Stick to the exact quantity or reduce the amount of sugar comparatively. I added an estimated amount of chocolate as I had some on hand that was already melted. I knew I was adding extra. It made the cookies overly sweet.
•If you divide the dough to the exact number as in the recipe the baking time is perfect.
•I have made two batches. One with butter and the other with olive oil. They both came out equally good.
•When mixing the butter and brown sugar I mixed them in my grinder to get the sugar to powder form. You can do that to the sugar before adding to the butter. Brown sugar naturally is sticky as compared to normal white sugar. I have always powdered it first and then used in the recipes. However, I had a problem while powdering it this time and had to add the fat to help the process. It could have been because of the summer heat.
•My butter, sugar and vanilla mix never reached the light and creamy stage. It became smooth, but the fat was separate. It only came together when I added the eggs. So this is the stage my mix became light and creamy.
•If you use olive oil the rolling process may get messy during the summers.
Unsalted butter 125 grams (cubed & softened)
Olive oil 100 grams
Soft brown sugar 2 cups
Vanilla essence 1 tsp
Eggs 2
Dark chocolate 60 grams (melted)
Milk 80 ml
Plain flour 2 ¾ cups
Cocoa powder 2 tbsp
Baking powder 2 tsp
Ground Allspice ¼ tsp (didn’t add)
Chopped pecan nuts 85 grams (didn’t add)
Icing sugar for coating
•Beat the butter, sugar and vanilla essence until light and creamy.
•Add in one egg at a time and mix well.
•Stir in the chocolate and milk.
•Sift in all the dry ingredients and mix well.
•Refrigerate the mix for 3 hours to overnight.
•Line two baking sheet with parchment paper.
•Preheat the oven at 180C. Roll ½ tbsp full of mixture into balls and roll in icing sugar and place on the baking sheets 2” apart.
•Bake for 20-25 minutes.
•Cool completely.
Enjoy ! ! !


Two Seed Crackers

Cookbooks are acquired when we feel this strong attraction towards them. When we really like the recipes we read, when we love a certain author, when we get them as gifts and in my case when I salvaged a huge pile of them from office. They were about to be sold as scrap. So I jump into a huge pile and pull out as many of them as I could. On a closer inspection back home a few turned out to be total disappointments but I did find a few gems as well.
This recipe comes from a book that is a compilation of recipe. Published by Bay Books, an imprint of Murdoch Books Pty Limited, Australia. It has no author and has no interesting stories or anecdote. Plain recipes developed by the Murdoch Books Test Kitchen and brilliant pictures to compliment. This is my first recipe from this book.
Each recipe gives you a feeling. The ingredients used, the process followed, the complications or simplicities, it is like an adventure with a preview of what to expect.
The two seed cracker is a simple recipe. Just 6 basic ingredients, always easily available in pantries. The process of putting together the cracker is rather simple and the baking time given in the recipe is near perfect. The complication for me occurred during the rolling process. The recipe talks about adding a little extra liquid to help bring the dough together. I think I added too much and then when it got sticky I added flour and things got a little out of hand. So I am not sure whether this is how the crackers are supposed to really turn out. I think they are meant to be flaky and less dense.
However, this is a good cracker to serve with jam or salsa as snack. A little more salt and pepper and they could pass off as tea time cookies.


Two Seed Crackers:-
From : Baking – A commonsense guide.
Published by : Bay Books, an imprint of Murdoch Books Pty Limited.
Makes:30 crackers.
•I will reduce the amount of seeds to 1 tbsp each. Each mouthful has too many seeds.
•This is not a recipe to make during Indian summers. Poppy seeds and sesame seeds are meant to heat the body and thus these are best made during the cold winters.
•I’ll try replacing a little flour with whole wheat flour to see how it turns out.
•The cookie dough should be a smooth ball. To crumbly or too watery won’t work. It will get stuck to the parchment paper while rolling.
Plain all-purpose flour 2 cups
Baking powder 1 tsp
Poppy seeds 2 tbsp
Sesame seeds 2 tbsp
Butter 60 grams, chilled n chopped
Iced water 125 ml
•Pre-heat oven at 180ºC for 10 minutes.
•Sift the flour, baking powder and salt into a bowl.
•Add in the seeds and some pepper and stir.
•Add in the butter and work it into the flour with hands to get to a grainy texture.
•Add in the ice cold water and mix with a knife. Do not knead.
•Add a little more water to form a ball but be careful to add a tsp at a time.
•Once the soft ball is formed, roll half the dough between sheets of parchment paper to 2mm thickness. To be on the safe side sprinkle the parchment paper with just a little flour.
•Cut to small rounds and bake in preheated oven for 20-25 minutes or till golden. Do not knead the left over cookie dough after cutting, just gather it together gently, roll and cut.


Vegan Chocolate Cake

SONY DSCI have been reading about the concept of veganism for quite some time now. The history – how and when the concept came into being, the basic philosophy behind the idea, when the term was coined and the different aspects and form of veganism that are followed all over the world.
However, in India the concept of vegetarianism is time immemorial. There are different forms of vegetarianism here. The three distinct ones that I can understand are 1. Vegetarians, who will not consume onions and garlic, but consume milk. 2. Vegetarians, who will consume onions and garlic and eggs only in cakes. 3. Vegetarians who will not consume any animal products or by-products. The third category can be clearly classified as vegan, but again it is not essentially a lifestyle choice, it is about religious practices in most cases.
One of the bigger differences I understand is that vegans do not consume any form of animal products. This leads to making baked goods a rather tricky job. However with a little permutation and combination all can be managed just fine. So, I did try to make a few changes myself and also tried out a few recipes from blogs. The best result is what I am presenting today.
SONY DSCVegan Chocolate Cake :
Recipe from : Chickens In The Road
Notes :
•The recipe below has been halved. The original recipe can be found in the link above.
•The cold coffee can be substituted with water. However the coffee does impart a rather unique flavour to the cake.
•The batter must not be over mixed. It will cause the dough to become tough. Mix only till the ingredients all a well combined.
Flour 1.5 cups
Sugar 1 cup
Cocoa 1/2 cup
Cold Coffee 1 cup
Oil 1/3 cup
Salt ½ tsp
Vanilla essence 1 tsp                                                                                                                             Baking soda 1 ¼ tsp
White vinegar 1 tsp
• Preheat the oven at 180ºC for 10 minutes. Grease and line a 9” round or square cake dish.
• Mix the flour, sugar, cocoa, coffee or water, oil, salt, and vanilla essence till it forms a smooth batter.
• Mix the baking soda and vinegar until soda is dissolved. The mix will sizzle when the soda hits the vinegar. Quickly add it to the batter and stir till the solution is thoroughly incorporated. Pour into your baking dish and bake for 30 – 40 minutes or until a cake tester comes out clean from the middle of the cake.
SONY DSCEnjoy ! ! !

Eggless Peach Cardamom Cake and some Sugarcraft

Peach and Cardamom CakeIt has been quite a while since this place has been silent. I have even received a few mails from fellow bloggers asking my whereabouts. Those mails have lifted my spirit and made me realize that it is possible to have close connects with people who are continents and cities apart as they can still have a deep impact. My son turned 1 on 30 July 2014. We celebrated with family and friends and had an amazing time. The young toddler is now walking and talking and turning the home upside down with his naughtiness. It has been a roller coaster ride. From a very comfortable and event-less pregnancy to a recovery that really pulled me down, now I am back to my former self, though quite a few kilograms heavier, but working on that too.

I am in the process of finding my new self its place in the scheme of things. A baby really does change everything, albeit for the good. After all his bright shining eyes and his toothy smile makes even the worst days seem better. He is the permanent silver lining in the cloud, my north star. Even though I have gone back to planning my life and future again, he has the primary spot in it.

I have been baking and cooking all this while. It has been my go to thing on days when I have been low and stressed or just plain bored. The one thing that I did not do was click pictures or write. I resolve to change that. The pictures may not be very well planned and beautifully executed, but I will write. It helps me unwind my sole to people I know really understand me. Well, enough for now. Let’s talk cake. This recipe was sent to me by my sole sister. A lady who is an amazing cooks, but way to lazy to write a blog. This cake comes out beautifully soft and delicious and its beauty lies in the fact that it can be adapted in many different forms by the creative mind. So here is to simple beauty and food for creativity.

Eggless Peach Cardamom Cake :-

Notes :
• When I say yogurt it means the thick curd that come from straining the watery part out. This does not need to get to the hung curd stage. It just need for the water to drain gently but still be soft.
• Flour Dusting : simply mean tossing your peaches in a tbsp of flour and then straining the excess flour out. This helps in the even distribution of the peaches in the batter. If you don’t do this all the peaches will sink to the bottom while baking and give you a sticky base.

All purpose flour 1 ½ cups
Baking powder 1/2 tsp
Baking soda 1 ¼ tsp
Yogurt 1 cup
Sugar 1 cup
Oil ½ cup
Vanilla essence 1 tsp
Dried and flour dusted peaches/apricots ½ cup
Peach Cardamom Jam 1 tbsp

• Preheat the oven at 180ºC for 10 minutes and grease a round or square 8” baking dish.
• Beat the sugar and yogurt for around 3-4 minutes with an electric beater and set the beater aside.
• Add in the baking powder and baking soda and give it a good mix by hand. Let the batter sit for 2-3 minutes till the mix becomes foamy and increases in volume.                                                         • Add in the oil and the essence and mix in with a light hand.
• Fold in the flour into the creamy batter but be careful not to over mix.
• Add in the dusted peaches and fold.
• Bake for 35-50 minutes. Do the skewer test to see when the cake is done.
• While still warm poke a few hole on the top of the cake and drizzle with the peach cardamom jam. If the jam is too thick simply add in 1 tbsp of water and heat a bit to make it syrupy.

Enjoy ! ! !

Mei Kun @ The Kempinski Ambience Hotel, New Delhi – Blogger’s Table Event

Delicious authentic food and warm hospitality, this is what Mei Kun is all about. Situated on the third floor of the beautiful and tastefully decorated Kempinski Ambience Hotel, CBD Shahdara, New Delhi, Mei Kun specializes in South East Asian Cuisine. Made with fresh and authentic ingredients sourced locally and from South East Asia, the food is fresh, delicious and authentic to the core. The flavours from China, Thailand, Singapore and Malaysia are prominently featured and the best part is that every single query is promptly answered by the staff.

Chef Rajiv Vimal

Chef Rajiv Vimal

Sid Kullar of Chef At Large & I had the pleasure of dining with Chef Rajiv Vimal, Executive Sous Chef and we were served by the charming and every attentive Sumitra Thakur, Assistant Outlet Manager and Sarah. Over a period of nearly 3 – 3 ½ hours we sampled all the specialties of the house that were prepared by Chef Veer Pratap who has over 11 years of experience in Oriental cuisine and has worked at ITC, Leela Kempinski and Shangri-La.
Walking into Mei Kun is an experience by itself. A guest is greeted by the statue of Buddha at the entrance and the walls are tastefully decorated with Tibetan art. A soft music is a constant companion and the restaurant is spacious with two private dining rooms with seating capacities of 6 and 8.

Cranberry Kafir Lime Refresher

Cranberry Kafir Lime Refresher

After a quick survey of the other two restaurants on the floor we sat down to a grand dinner which started with the Amuse bouche that was Lotus Root Fritters. It was a delicious combination of thinly sliced loot root dusted with flour and deep fried then tossed in sweet and sour dip. To accompany this was a refreshing Cranberry Kafir Lime Refresher.

Green Beans Salad & Raw Mango Salad

Beans and Bamboo Shoot Salad & Raw Mango Salad


Lankai &Pomelo Salad

There were four different varieties of salads in the next course. I loved the Raw Mango Salad which was made of shredded raw Thai mango in a tamarind dressing and Pomelo Salad. A Pomelo is a South Asian fruit and it was tossed with peanuts and served in a spicy Thai dressing. The other two salads were Larbkai – Minced chicken served mixed with mint leaves and roasted rice and Beans and Bamboo Shoot Salad – Juliennes of green beans, bamboo shoot black fungus and water chestnut tossed in light soy, sesame and red chili dressing.


Roast Duck

Crispy Fried Morning Glory

Crispy Fried Morning Glory



For appetizers we were served Grilled Prawns – Tiger prawns in black pepper sauce with some spring onions. Roast Duck – Roasted duck served with cucumber, leeks and a plum sauce. This is a house specialty and the process of making this is fascinating and tedious. This dish is truly as labor of love. Chicken Satay – Grilled chicken on bamboo skewer served with peanut sauce. And finally Crispy Morning Glory – Flour dusted, batter fried and topped with sweet chili dressing. This was a show stopper. The tempura batter fried morning glory was delicious and crisp on the outside and had an amazing crunch. Chef Rajiv let us in on a secret. He told us that to make a really good tempura batter add an egg yolk to the flour and cold water batter and you will get crispier fries.



The Laksha was a delicious combination of coconut milk and seafood broth served with noodles, egg and shrimps. It was even better than the few Lakshas I had tasted on my trip to Singapore.

Singaporean Chili Crab & Pomfret

Singaporean Chili Crab & Steamed Pomfret

The Main Course                                                                                                                            We began this with the delicious Singaporean Chili Crab – Whole piece of crab cooked (steamed and stir fried) in homemade Singaporean chili sauce. The crab was fresh and the sauce was delicious in its sweet and sour avatar. I really loved the Chicken Rendang Curry – A rich spicy curry with the base of coconut, lemongrass and chilies. The flavours of the different ingredients were an amazing symphony. The Sambal Beans – Long beans cooked in sambal sauce, were a new experience and were delicious. We also had Stir-fry Baby Pokchoy,
Penang Vegetable Curry – MildThai curry with the base of coconut, lemongrass and turmeric.
Meegoreng Vegetable – Malaysian style wok fried noodles (mama style refined flour) tossed in light curry sauce with vegetables, Steamed Pomfret – Deboned Pomfret steamed with ginger and spring onion, served in superior soya sauce and Egg Fried Rice.
SONY DSCDesserts
The meal was completed with an assortment of delicious desserts. The Icekachang which constitutes – shaved ice, milk, custards and fruits served with different jellies was a perfect end to the delicious meal. We were also served Black rice pudding – Sticky black rice pudding with coconut glaze and Fried ice-cream – Vanilla ice-cream, deep fried in homemade buns.

So, if you are looking to eat so delicious and authentic South Asian Cuisine, look no further, head straight to Mei Kun for an amazing and memorable evening.

Operation timings – 1900hrs – 2345hrs (Tuesday Closed)
Location – 3rd Floor (Entrance from Club Tower lobby)
Outlet Manager – Sumitra Thakur

Pickled Cucumbers

SONY DSCMy introduction to pickled cucumbers was through my first Subway sandwich. I was fascinated by all the layers of ingredients that were being piled up on my 6” sub and agreed to add all the different fresh and pickled ingredients they had to offer. My first bit into the sub sent me to a crunchy, gooey heaven of goodness. Then I decided to open up the sub and analyze all the new elements that they had piled in. My first discovery was a rather limp piece of cucumber that I thought had gone bad. I promptly went back to the counter and showed it to the manager. He looked at me with a ‘which planet are you from’ look and said, “Ma’am this is a pickled cucumber. It is supposed to be like this.” Well, I was a small town girl new to the big city, but I wasn’t impressed. I pulled all the pickled cucumbers out of the sub and that was that.
Then with time and more subs I realised that pickled cucumber are actually rather delicious, it just depends on which outlet you choose to eat your sub. Yes, all the outlets differ when it comes to the taste of the ingredients, there freshness and also how they are made.
However, it was only recently that I was inspired to pickle some cucumbers myself and that was after seeing this delicious Bread and Butter Pickle on the Brown Eyed Baker. That jar, of pickled cucumbers with the thin strings of onions and mustard and celery seeds had me hypnotized. I just had to make myself a jar and it came out delicious and heavenly. Add them to your sandwiches, into your salads or pour some of that delicious vinegar into your green chutney for a different flavour, this pickle will fill your life with delicious wonder. Have fun & go pickle.
SONY DSCPickled Cucumbers :
Cucumbers (thinly sliced) 2 cups
Salt ¾ tbsp
Onion (thinly sliced) ½ cup
Granulated sugar ½ cup
White vinegar ½ cup
Apple cider vinegar ¼ cup
Brown sugar 1/8 cup
Yellow mustard seeds ¾ tbsp
Celery seeds (I used Ajwain) ¼ tsp
• Mix the cucumbers and salt in a large, flat vessel. Cover and chill for around 1½ hours.
• Move cucumbers into a mesh and rinse thoroughly under cold water. Drain well, and return them to a bowl.
• Add in the onions and toss with the cucumbers.
• Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds and celery seeds in a medium saucepan.
• Bring it to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over the cucumber mixture and let it stand at room temperature for an hour.
• Cover and refrigerate for 24 hours.
• Store in an airtight container in refrigerator up to 2 weeks. But it stays much longer depending on the season.
SONY DSCEnjoy ! ! !

Simple Fried Rice : Product Review : Best Foods

SONY DSCRice is a staple in any Bengali household. Imagining fish without rice is a rather difficult prospect for most Bengalis. However, steamed rice is not the only form in which rice is consumed. Many delicacies like the famous Kolkata Biryani, Bengali Pulav, Payeesh and Fried rice are also a few forms of cooking with rice. From spicy and oily versions to light and fluffy versions, there are as many variations as families.
I recently received a pack of Best’s Premium Basmati Rice and Premium Brown Rice to review. The things I really liked about the two varieties are that they cook evenly and the grains come out fluffy and soft. The aroma emitted by the rice is subtle and it can be used to make biryani’s and pulavs but just serving them as steamed rice is a pleasure. Do be sure to follow the cooking instructions as mentioned on the rice packets to get the best output for the brown rice. Overall, a thumbs up to both the varieties and a packet stored in the pantry is perfect to serve unexpected visitors.
SONY DSCSimple Fried Rice :-
Notes :
• Soaking the rice helps to cook the rice quicker and it also increases the size of the rice grain.
• However, when cooking soaked rice the rice needs continuous monitoring as even a minutes delay can make the rice soggy and soft.
• While mixing two ingredients i.e. cooked rice and fried vegetables, the rule of thumb is that one of the elements should be at room temperature. This will prevent the overcooking of the rice and help to mix the two elements evenly.
• This recipe can be converted to egg fried rice or chicken fried rice by added scrambled eggs or pieces of shredded chicken to the rice at the end.
Best Premium Basmati Rice/Brown Rice 150 grams
Water 500ml
Onions 2
Ginger paste 2 tsp
Carrots 2 (chopped finely)
French beans 12 – 15 (chopped finely)
Spring onion 1 spring (chopped finely)
Green peas 50 grams
Sweet corn 50 grams
Refined Oil 2 tbsp
Ghee/Clarified Butter 2 tbsp
Salt to taste
Red Chili Powder 1 tsp
Fresh Green coriander leaves for garnish
• Wash and soak the rice in water for ½ hour.
• Bring the water to a rolling boil. Add the rice and cook till well done.
• Drain all the water and leave the rice in an open container. This will stop the cooking process and keep the rice grains fluffy and separate.
• Heat a bowl of water and soak the cut vegetables for 15 minutes. Drain and set aside.
• Now, heat the refined oil and ghee. On medium heat fry the onions till golden brown and add in the ginger paste.
• Once the ginger paste is well fried add in the cut vegetables and add salt and red chili powder and fry till any water released evaporates and the vegetables are partially fried.
• Now, reduce the heat to low and slowly start adding the cooked rice a ladle at a time and keep mixing.
• Fry for 5 minutes and switch off the heat.
• Sprinkle with chopped green coriander and your delicious fried rice is ready to be served.
Serves : 4 people as a main dish or 6 people as a side dish.                                                    SONY DSCEnjoy ! ! !