Onion Fried Rice

Leftover rice at home.. This is the fastest and a very tasty recipe to utilize all the rice.. My mom used to make it every time some rice was left.. I have been eating this since I was a child.. 🙂

Onion Fried Rice

Preparation Time:- 5 mins |  Cooking Time:– 10 mins  |  Serves:- 2 people

INGREDIENTS:

  • 1 cup Leftover cooked Rice
  • Salt to taste
  • 1 medium Onion sliced
  • 1 tea spoon oil/ghee
  • 1/2 tea spoon Turmeric Powder (Haldi)
  • 1/2 tea spoon Red Chilly Powder (Lal Mirch)
  • 1/2 tea spoon Cumin Seeds (Jeera)

PREPARATION:

Heat the oil in a pan, and add the cumin seeds. Allow them to crackle.

Add the onions and fry them till they turn golden brown.

Now add the salt, haldi and mirch powder and then the cooked rice. Mix well and fry for around 5 minutes.

Garnish with some fresh coriander leaves.

SERVING:
  • Try it for lunch or dinner with curd.

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Tasty Cooking..!!

Sending this recipe to:

Tribute to My Mom – Mom’s Special

Rajma Masala

Rajma.. this is one dish I have never liked.. When I was young, used to fight with my mom so as to why did she make Rajma.. Because of my hatred, I have kept my husband also deprived of Rajma .. 🙂 Last Saturday I was wondering when was the last I prepared it, and seriously I could not remember.. maybe an year back.. That is when my craving to eat Rajma started.. I just had to eat it.. So this Saturday I finally prepared it.. and my husband just loved it.. 🙂

Rajma Masala

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 2-3 people

INGREDIENTS:

  • 1 cup Rajma
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Rajma Masala

PREPARATION:

Soak the rajma overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the rajma with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling.

For the masala, heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the rajma masala and mix (Rajma masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chole and mix properly. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the rajma can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice.

Served

Tasty Cooking..!!

Sending this recipe to:

Original Recipes from Home & Serve It Series Main Page

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Bon Vivant #10 – Continuing Festive Feasts & Announcement

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Kale Chane – Kanya Jeeman

It was Ashthami yesterday.. A very auspicious occasion.. I had kept all the navratris and was supposed to be opening my fasts yesterday…

So we had Kanjak/Kanya Jeeman @ our house… Five small girsl came to eat food… My husband washed their hands and feet and made them sit, served them food while I was making puris in the kitchen… Many chilhood memories came rushing to me at that time… When I was young we (me, my sister and some neighbourhood girls) used  to be sitting and my mom making puris in the kitchen while my dad attending to us…:)

How times have changed and today I was in my mom’s shoes..:) Love you maaa..

So this is what was prepared for the Kanyas (Devi’s @ our home), Chane, Puris, Sooji Ka Halwa.. We gave them 11 rupees with a small gift of pencil colors and cute eraser and yup an Apple too..:)

So here comes the recipe for Chane…

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 5-6 people

INGREDIENTS:

  • 250 gms Kala chana
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 5-6 Medium Tomatoes grated
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 2 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Chole Masala
  • 1 pinch Asafoetida (Hing)

PREPARATION:

Soak the chane overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the chane with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling. But keep the water to minimum while boiling so that they are more of dry and not gravy ones.

For the masala, heat the oil/ghee in a pan and add cumin seeds and Asafoetida to it. Allow them to crackle.

Now add the Coriander powder and fry for one minute. Add the tomatoes, turmeric powder, chilly powder, garam masala, and a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the chole masala and mix (Chole masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chane and mix properly. Mash some chane to thicken the gravy. Bring to boil and you can keep cooking till the gravy thickens or till the chane dries out.

Cover the dish for around 5-10 mins so that the chane can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice and Puris.
  • If not cooking for a puja.. add onions and garlic to enhance the taste.

Tasty Cooking..!!