In @ Aathidhyam Chinese Curries Yin Yang

Assorted Veggies Stir Fry

Oh boy!.... I was very surprised when I saw colored bell peppers, purple cabbage and broccoli in a super market near my house. They are like White Elephants in my area as most people are hard core biryani lovers and probably these exotic veggies are  Like a hungry jack I picked up all of them only to repent on the exorbitant price that I had to pay while billing. Well that's okay... May be I can make up an excuse that way as my mind was mentally preparing all possible recipes that I can prepare. So here is the small story behind this recipe. I promised to make a stir fry along with Fried rice for my Mr.P with all these exotic recipes and he was a happy camper this afternoon.

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He is the one who suggested this name. So let's hit the road with my Assorted Veggies Stir Fry.

Assorted Veggies Stir Fry

Broccoli - 8 florets
Beans - 5 (cut into 1 inch pieces)
Bell peppers- 1/2 cup (red, yellow & green)
Carrot - 1 medium( cut into rounds)
Onion -  1 medium (cut into squares)
Cabbage -  1/4th cup (cut into squares)
Soy Sauce - 1/2 tsp
Red Chilly Sauce - 1 tsp
Green Chilly Sauce - 1 tsp
Tomato Sauce - 3 tbsps
Salt- as per taste
Pepper Powder- 1/2 tsp
Sugar-  pinch
Garlic - 10 cloves (minced)
Ginger - 1 inch piece (minced)
Green Chilli - 1 chopped finely
Sesame Oil- 1 tbsp

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1) Heat oil in a wok and fry garlic, ginger and green chilly until they turn slight brownish.
2) Meanwhile you got to parboil broccoli with little salt. Strain water and keep it ready.
3) Come back to your wok and add all the vegetables along with a pinch of sugar. Give them a good stir and turn your flame to high.
4) Toss all these vegetables on high flame. This ensures that they are crunchy and retain their shape.
5) Add all the sauces and other ingredients.
6) Stir these vegetables and ensure that all these sauces coat your vegetables.
7) Allow these vegetables to be on flame for 2 mins and then transfer these contents onto a serving bowl.

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Serve it with steamed rice or Fried Rice.

Aathidhyam has many rice varieties.... Check these rice varieties by clicking this link

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1) Mr.P wanted garlicky stir fry, so I added almost 10-13(ooopss...lost the count). Do decrease if you don't like this garlicky flavor.
2) Adjust spiciness according to your heat levels.

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In Dabba-Lunch Box Rice varieties

Vegetable Pulao

Simple and easy to prepare pulaos are always a "Yes Please" from me.... I don't know why I can't have plain rice and dal every day. My disliking is little on a higher side when it comes to dal,rice and curry in lunch dabba. Because I was a fussy kid,  my mom would ensure a one pot meal or tiffin so that she can  get back a cleanly "licked" dabba, else I would trade my dabba with my friend's.
Now I realize my mom's nerve racking pain and menu deciding burden when I pack lunch dabba with so much care and love for Mr.P,  He is very good at trading his lunch box on "those" sad lunch days. He calls sad lunch days when I pack something which is not so exciting to eat. I have to plan and let him know at least a day in advance about his lunch so that he can take it without fuss.
Coming to me, though I can "claim" that I am not good at barter system, I can only skip my meals and nibble snickers to satiate my hunger pangs when my lunch is simple dal and rice. I often make one pot meals and make my lunch dabba exciting.

I am back to my comfort zone. I was getting late so captured them using my Galaxy S4.

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So try this easy vegetable pulao and make your dabba's interesting.

Vegetable Pulao
Mixed Vegetables - 2 cups (Carrots, beans, potato,green peas, cauliflower and sweet corn)
Mint Leaves - 1 tbsp
Coriander- 3 tbsps chopped finely
Bay Leaf- 1
Cloves -3
Cardamom - 2 crushed
Cinnamon stick - 1 piece small
Ghee- 2 tbsps
Onion - 1 medium thinly sliced
Red Chilly Powder- 1 tsp (adjust as per taste)
Green Chillies - 2 sliced lengthwise
Fried Cashews- 6-7 (I din't use)
Salt - as per taste
Sugar - a pinch
Garam Masala - 1 tsp (optional)
Ginger Garlic Paste -1 tbsp
Rice/long grained or Basmati- 1 cup
Water - 1 cup
Coconut Milk - 1/2 cup

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1) Heat ghee in pressure cooker or a cooking pan. Fry cardamom, cloves, cinnamon stick and bayleaf until fragrant.
2) Add onions, green chillies, ginger garlic paste and mint leaves. Fry until pungent smell of ginger garlic paste subsides. It will take roughly a min or two.
3) Your onions turn translucent now. Now add in all the vegetables and saute well for 3 mins.
4) Time for salt, red chilli powder and garam masala. Mix all the ingredients well.
5) Add rice, coconut milk and water.
6) Cover this mixture with lid and pressure cook for 2 whistles.

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7) Alternatively, you can cook in electric cooker as it gives you more control and ensures separate rice grains.
8) Once pressure releases, stir rice grains.
9) Add chopped coriander, cashews, 1 more tbsp of ghee and adjust salt if required.
10) Serve hot with any curry or raitha
11) I'd suggest serving with mild curries because pulao is on a spicy side.

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1) Go for electric cooker cooking because it evades issues like mushed rice or overcooked vegetables which are inevitable with pressure cooker cooking.
2) You can use any vegetables of your choice but remember this ratio of 1 cup rice = 2 cups of vegetables
3) Usage of coconut milk is optional but it gives richness. Replace coconut milk with water.
4)  You can even add pepper powder if you find pulao very bland.
5) You can do the cooking in a pan and use left over rice. Just mix and rest do the talking.

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