Indian Fried Rice

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Hello Readers!

So sorry we have not posted anything! School is really taking a toll on our lives. But that doesn’t mean we are not cooking, it just means we are being lazy to post things on here! But here is an easy fried rice recipe. It’s not the Chinese Fried Rice, it’s more Indian, but it turned out amazing!!

Ingredients:

Cold day old rice- we used masoori rice

Half onion- cut length-wise

1 green pepper and 1 red pepper- cut into long strips

1 tsp sambar powder, chili powder

1 Bay leaf

1 tsp jeera and mustard seeds

1 tsp Ginger-garlic paste

Salt to taste

Method:

1. Heat some oil in a pan, once it is hot enough, put the bay leaf, jeera and mustard seeds and let it sputter.

2. Add in the onions and green peppers.

3. Add in the spices and the ginger-garlic paste and let the vegetables cook until they are still crunchy.

4. Once the vegetables are cooked, add the cold rice and mix together.

5. Once it is all mixed together, taste the rice to ensure there is enough salt and spices. Add more if necessary.

6. Once the rice has fully absorbed the taste and is to your liking, serve hot with raita.

Notes: 

We added a few other spices, but unfortunately the labels were not clear as to what it was, but my best guess is some kind of vegetable subji masala. Feel free to experiment with any spices you have!

We were supposed to add cabbage to this recipe, but unfortunately the cabbage went bad, but it would have added an extra crunch to the rice as well. Carrots would be a good vegetable to add to this as well.

The raita we made for this was slightly different because we did not have chilies or coriander leaves but we had cucumber. But since the rice is spicy we decided not to put any chili in the raita and added the cucumber to soothe our palettes.

Go ahead and try it out! Happy eating!

Swetha =)


An Easy Lunch

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Hello fellow readers!!

University has been quite hectic this week, it’s amazing I even had the time or energy to eat. So cooking good food has been more of a luxury. But this was an easy and spur of the moment recipe that I just tried from the ingredients in the pantry and fridge. It’s easily customisable and won’t take that long to make.

Serves 1

Ingredients:

4-6 Jumbo Shells (I used Great Value)

1 cup mozzarella cheese

3/4-1 cup Ragu or any tomato sauce of your choice

3/4 cup spinach (I used frozen)

Method:

1. Preheat oven to 390 degrees F.

2. Boil the jumbo shells, until it is al dente, it will be cooked but still slightly firm. Drain the water.

3. I used frozen spinach so I cooked that according to the package directions. Drain any excess water.

4. Pour half of the tomato sauce onto the bottom of the baking pan you will be using.

5. Carefully open up one of the shells and spoon in spinach and and cheese. Place it onto the baking pan. Put filling in the remaining pasta shells.

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6. Pour the remaining tomato sauce over the stuffed pasta shells.

7. Optional: Add any remaining cheese on top.

8. Put into the oven for about 20-30 minutes. Serve hot with a salad on the side(translation= cheesecake) and for the wine drinkers out there, make a fancy dinner out of it!Image

Notes:

1. I used the ingredients I already had, but traditionally pasta shells are filled with ricotta cheese. So you can easily make this substitution and use the mozzarella on top.

2. I didn’t want my stuffed shells to be too tomato sauce-y so I reduced the amount.

3. I know we try to make healthy food and I show you my plate of cheese stuffed pasta shells and cheesecake. But this is the first time I am making good food in a while, so let’s just let this one slide =)

I hope you go and try this and let me know how you make it! Happy eating!!=)

-Swetha

 

New Year Post!

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To our readers,

We are sorry for not posting anything, we have been living very hectic lives. But let me tell you something interesting, we are currently in Africa, Zambia to be precise. This is where Sneha and I have lived for a long long time! Now most people find it hard to believe Indian people live in Africa, but this should show you that our roots are still solid Indian:

 

We don’t eat lunch like this everyday, but it feels good to do it once in a while, especially when we are home with family. This is one of the biggest reasons we haven’t been able to post any new food; we are too busy being pampered by our mother instead. We should be back in the blogging world by next week or the week after.

Until then, enjoy your holidays!! See you soon!

Swetha