Wednesday, February 26, 2014

Chicken and Egg Fried Rice

  1. Basmati Rice - 2 cups
  2. Water - 7 cups
  3. Chicken - 3/4 cup (cooked with a pinch of pepper and salt and then shredded.)
  4. Eggs - 2
  5. Onion Chopped- 3 small
  6. Carrots Chopped - 3 medium
  7. Cabbage Chopped - 1/2 cup
  8. French Beans Chopped - 1/4 cup
  9. Garlic Chopped - 2 Tbsp
  10. Ginger Paste - 2 Tsp
  11. Green Chilly chopped - 2
  12. Spring Onion Whites Chopped - 2 Tbsp
  13. Soy Sauce - 1 Tbsp (I used Dark Soy - Ching's)
  14. Green Chilli Sauce - 2 Tbsp
  15. Pepper powder - 3-4 Tsp
  16. Spring onion chopped - a handful
  17. Oil - 3 Tbsp

  • Soak rice in water for about 10-15 minutes. In the meantime boil the required amount of water.
  • Drain the soaked rice and add it to boiling water. Cook it uncovered until the rice is 90% cooked(not soft and be very careful not to get overcooked).
  • Once cooked add a little salt and drain the water thoroughly. You can either let the rice cool in a fridge overnight or if you want to cook immediately , spread out the rice on trays and cool under a fan thoroughly. Spread using a fork very gently, so that the rice wont break.
  • Beat 2 eggs by adding a pinch of salt. Heat a tablespoon of oil and scramble it. Keep aside.
  • Now heat oil in a large pan or wok ( i used my non stick biriyani pot), add crushed garlic ,ginger and chopped green chilly. Once it browns add chopped spring onions and onions to it.
  • Cook until onions turn soft and translucent. Now add all the chopped vegetables. Saute till the veggies are cooked.
  • Add in salt as needed.Add soy sauce , green chilly sauce and pepper powder. Saute well for a minute.
  • Now add the scrambled eggs and shredded chicken. 
  • Add the cooked rice and gently mix so that the masala is evenly distributed.
  • Garnish with chopped spring onions.
  • Serve hot.

We enjoyed it with Hot Chilli Chicken....You too Enjoy...............

Try out side dishes for Chicken Fried Rice


Friday, February 21, 2014

Meen Nurukki Masala / Fried and crumbled fish in spicy masala

This is a very easy recipe which i tried yesterday, actually i had something else in my mind , which was something out like a preserve powder, but somehow it ended up like this. But when i served it all were.. Is it only this much you prepared... its really spicy and tasty..So all where having it very kanjoosly.. with lunch.. checking if,it will get finished soon.... So do lemme know if you too try it...would love to hear...

  1. Shark / Sravu - 1/4 kg (Can use any meaty fish)
  2. Turmeric powder - 1/2 Tsp
  3. Red Chilly powder - 1 Tbsp
  4. Salt
  5. Coconut oil - for shallow frying
  6. Onion - 1
  7. Green chilly - 2
  8. Ginger crushed  - 3/4 Tsp
  9. Garlic sliced lengthwise - 4-5
  10. Thengakothu / coconut pieces - 1 Tbsp
  11. Curry Leaves - 2 Sprigs
  12. Mustard Seeds - 1 Tsp
  13. Dry Red Chilly - 2 
  14. Coconut Oil - 1 1/2 Tbsp 

  • Wash and clean shark with salt water. Remove the skin. Cut into small pieces.
  • Marinate it with turmeric, red chilly powder and salt. Keep for 1/2 hour.
  • Heat coconut oil in a frying pan and shallow fry the pieces. Do not fry it too crispy (softer inside ). Add little curry leaves while frying.
  • When cool enough to handle, just shred the pieces with the knife roughly.(Do not make it perfectly cut).
  • If you have the remaining oil in the pan use it or add 1 1/2 Tbsp of coconut oil and throw in the mustard seeds to crackle. Now add the dry chillies and 1 sprig of curry leaves. 
  • Now add crushed ginger , green chilly and thengakothu (coconut pieces) to it. Saute for a minute.
  • Now add the roughly chopped fish pieces and garlic to it . Mix well. Cover and cook for a minute.
  • Garnish with curry leaves.

Check out the other Fish Recipes....

Monday, February 17, 2014

Ullithandu Upperi ~ Onion Stem/Onion Greens Stir Fry

Last day when i went to market, i saw these Ullithandu or Onion Stem / Onion greens and i just grabbed a big bunch of those.Those onion flowers on top looks so lovely...In the market they sell it calling it as spring onions ,which actually are not. There are the stem of regular onions.The stem is fleshy, fibrous and more crunchier than the spring onions.As we all use spring onions mainly in Chinese cooking and this we don't. Before i never use to cook Chinese food. Back in Kerala, we used to get these a lot and when my kids were schooling , i used to make this stir fry and pack for their lunch.It is a good combo with maida dosa,rice dosa, chappathi or just have a bowl of it like that hot hot.I have never seen anyone cook this.So this time when i got them fresh in my hands...i cooked it again...

This stir fry has a very different taste and i serve it with maida dosa, chappathi, dosa, rice dosa, or even puttu....

  1. Ullithandu/ Onion Stem / Onion Greens - A big healthy bunch
  2. Turmeric powder - 1/2 Tsp
  3. Red Chilly powder - 1 Tbsp
  4. Grated coconut - 1/2 cup
  5. Salt - as needed
  6. Coconut Oil / Oil - 1 to 2 Tbsp
  7. Mustard seeds - 1/2 tsp
  8. Dry Red Chilly - 2
  9. Curry Leaves- 1 Sprig

  1. Wash ullithandu/ onion greens in fresh water. Chop off the flower on top and a bit of stem at the other end.Chop the green not more than 1/2 cm long. You will get 2 large cups of it.
  2. Transfer it to a bowl and add turmeric, red chilly, grated coconut and salt to it. Give a gentle mix with a spoon.
  3. Heat oil in a pan, splutter mustard seeds, add dry red chilly and curry leaves.
  4. Now add the ullithandu/ onion greens mix to it and sprinkle a little of water(around 3 Tbsp).Give a good mix and cover with a lid.Cook on low flame for about 10 minutes.
  5. Open the lid in every 3-4 minutes and give it a stir.Cook till the stems are cooked soft.Sprinkle water if it is too dry.It may take around 15 - 20 minutes to cook.
  6. Very delicious stir fry  ready to be served with any roti's, dosa's.
  • This is a very mild stir fry. If you want you can make it more spicy by adding either green chilly or red chilly powder.
  • This will take a little more time to cook as the stem are towards the fibrous side. 
  • They will absorb quite amount of water. So do sprinkle water in between and give a stir. Keep checking not to get over cooked(should not mushy). 


Wednesday, February 12, 2014

Noolputtu - Kerala Style Idiyappam - Steamed Rice Noodles...

  1. Roasted Rice Powder - 2 cups (I used Double Horse)
  2. Boiling Water - 1 1/2 to 2 cups
  3. Salt - as needed
  4. Grated Coconut - 1 cup or as needed
  5. Oil - 1 Tsp

  • Boil water with oil and enough salt.
  • Take the roasted rice powder in a bowl and gradually add the boiling water little by little. Mix with a wooden spatula.
  • Add water till you get a smooth and soft dough (be careful the dough will be hot). The dough should not be too tight and it should not be sticky also.
  • Boil water in the steamer.
  • Grease the idli steamer with little oil. (it will prevent the Idiyappam from sticking) and sprinkle little grated coconut on these moulds.
  • Fill the idiyappam maker with smooth dough and rotate the handle. 
  • Fill the idli moulds with the noodles coming out of the idiappam maker.
  • Once the steam comes from the steamer, place the filled idli moulds and steam the idiyappams for about 8 - 10 minutes. Cook on medium flame. Once done, take out the moulds and leave for 2-3 minutes.
  • Serve hot with any curry.. or it can be best served with sugar and thick coconut milk.


  • If using home made rice powder, roast it well to the perfect.
  • If using an ready-made , use the best quality one.
  • Do no add too much water to the dough, as it will be difficult to get the dough out of the mould and strings will not be perfect.
Linking this to Healthy Breakfast at Nandoo's Kitchen and Priya's

Saturday, February 8, 2014

Spicy Soya Chunks Fry - Meal Maker Fry

  1. Soya Chunks - 200 grams
  2. Turmeric powder - 3/4 Tsp
  3. Red chilly powder - 3 Tbsp
  4. Curry leaves -  4-5 Sprigs
  5. Salt - as needed
  6. Oil - for frying
  7. Onion  for garnishing - cut into rings

  • Boil enough water to soak soya, add salt to taste.Add the soya chunks to the hot water and boil it for 2-3 minutes. (It will double in size).
  • Switch off the flame and keep aside for 1/2 hour. Drain the water and wash under fresh running water, so that all the dirt goes. Now squeeze out the excess water completely, so that while frying it will not absorb oil.
  • Cut them into halves.
  • In a bowl ,combine turmeric, red chilly powder,salt and make a paste.(if needed add little water).
  • Add the soya chunks to the prepared masala and mix well so that masala gets well coated. Keep it aside for at least half hour. The more the better.
  • Heat 1/2 cup oil in kadai, when hot add curry leaves and marinated soya chunks , fry for a couple of minutes in medium heat until the soya chunks are dry and roasted. Fry them till they become golden brown in colour . Keep stirring in between.
  • Drain in a paper towel.Fry the remaining.
  • While serving garnish with onion rings and curry leaves.

  • Adding curry leaves will give a good aroma and taste while frying.
  • Also you can play with the spices you like . Mix it and fry it....
  • Serve it chappathi or stuff inside any rolls..or simply munch it...

And here is Soya Chunks Fry prepared by Tanya who was so inspired by my Version ....though she is a budding food blogger she is really going well with her recipes ....Thanks so much Tanya for trying it out and happy that you and your family loved it..

Friday, February 7, 2014

"Dish - It - Out" - "Light Dinners" - Round Up

First and foremost,a big Thank you to Vardhini for giving me the opportunity to host "Dish-it-Out"  event. Wow!!!! that was the response for my first event - 131 delicious entries to drool over...When i announced this event,i had no idea that the response will be so overwhelming as it is my first as a beginner. I am so happy by the support and response i received. Thanks to everyone who participated in this event with such enthusiasm. Hope this round up will give us such delicious recipes to plan for a Light Dinner at home.. I bet you cannot pick one as your favourite.....But i surely need to mention two of my fellow bloogers who contributed with the maximum number of entries, Asha of Chikkus Kitchen and Eliza of Lincy's Cook Art .I have posted the entries in the alphabetic order of blog names. Go ahead! Indulge!!
Please do let me know if i have missed any of your entries. do buzz me a i haven't posted entries that falls out of the event [non-veg and egg dishes without baking])

               Dal Makhani

                        Plantain Corn Soup

                                  Chole Masala

                                       Oats Upma

              Khara Dosai

             Khichdi Kadhi

            Sarson Ka Saag
           Instant Wheat Idli

                            Vegetable Kurma

                         Sesame Peanut Noodles

            Brocccoli Pasta

            Savory Kuzhi paniyaram

                                  Semiya Pulao

                 Red Millet Idli

Thanks once again for all of your wonderful supportFace Throwing A Kiss Emoji 1f618

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