EASY EGG FRIED RICE

Feel to have a change from regular rice?? Like to have some Chinese?? Why going out when you can satisfy your craving at home itself?? Egg fried is the best answer, a dish which can be made very quickly at home. This is an Easy version of the Chinese method of preparing egg fried rice. This egg fried rice is very simple which needs minimal ingredients and prepared is a breeze. It is also healthy, filling and delicious. Have it with some ketchup or yummy chicken dish and some salad.

Try & enjoy it and don’t forget to comment.

Ingredients:-

1. Basmati rice – 1 cup

2. Egg – 1 no.

3. Onion – 1 no. (Small), chopped

4. Garlic – 3 cloves, finely chopped

5. Ginger – ½ inch piece, finely chopped

6. Green chili – 1 no., chopped

7. Soya sauce – 1 tsp.

8. Chili sauce – 1 tsp.

9. Pepper powder – a generous pinch

10. Salt - as needed

11. Coriander Leaves – 1 tsp., finely chopped

12. Oil – 3 tbsp.

13. Ghee – 1 tbsp. (optional)

Method:-

1. Wash the rice thoroughly till the water becomes clear. Cook the rice with generous amount of water and ½ tsp. of salt till 90% done. Drain it and spread it in a plate to cool. (N.B: fluff it at intervals to avoid grains from sticking each other)

2. Heat the oil and ghee in a pan, add chopped garlic, ginger and green chili along with onion and saute it for a minute on medium flame. The whole process has to be done on medium flame stirring continuously. (N.B: Don’t burn it)

3. Pour beaten egg into the pan, and add two pinches of salt and a pinch of pepper powder. Scramble it.

4. When half of the egg is cooked, add the cooked rice and mix well.

5. Then add soya and chili sauce and stir well (with caution not to break the rice) till all the grains are well coated uniformly with the sauce.

6. Garnish with chopped coriander leaves and the egg fried rice is ready.

Enjoy!!!

Note:- You can add a pinch of Ajinomoto, if needed, to enhance the taste. But I didn't since it is proved to be carcinogenic.

THAKKALI SAADAM / BHATH (TOMATO RICE)

As today is Holiday and most of the bachelors are busy sleeping or going on with some cleaning and washing stuffs, the time for cooking will be less and dish of choice for such a day is Tomato Rice. Also known as Thakkali Saadam or Tomato Bhath in South India, is an easy rice preparation and my choice whenever I feel lazy to cook, or don’t have time to go for big preparations. It is very delicious and is literally a breeze to make. Pair it up with fresh curd or a simple raita to make it yummier.

Ingredients:-

1. Basmati Rice – 2 cup

2. Ripe juicy Tomatoes – 4 nos., medium size

3. Onion – 2 nos., thinly sliced

4. Ginger garlic paste – 1 tbsp.

5. Green chilies – 2 nos., cut lengthwise

6. Turmeric powder – ¼ tsp.

7. Chili Powder – 1 tsp.

8. Garam masala powder – ½ tsp.

9. Coriander leaves – a handful, finely chopped

10. Salt – to taste

11. Oil – 4 tbsp.

12. Ghee – 2 tbsp.

13. Whole Garam Masala (Cloves – 4 nos., Cardamom – 2 nos., Cinnamon – 1” piece)

Method:-

1. Wash & soak basmati rice for 20 minutes, and drain the water completely. Keep it aside.

2. Grind the tomatoes into puree in a mixer grinder. (N.B: can also prepare without grinding just by adding chopped tomato)

3. Now heat oil and ghee in pressure cooker, and add cloves, cinnamon and cardamom. Saute it for a few seconds.

4. Then add sliced onion and saute till it become slightly brown.

5. Now add ginger garlic paste and saute it till raw smell leaves.

6. Then add green chilies, half of coriander leaves, turmeric powder, chili powder and garam masala powder, along with needed salt (approximately 2 ½ tsp.). Saute it till get cooked in the oil.

7. Now add the tomato puree and saute it for 1-2 minutes till raw smell fades.

8. And then pour 3 cups of water and allow it to boil.

9. When it starts boiling, add drained rice. Cook it in low flame, with simple lid covered, till 80% water is absorbed.

10. Then close it with pressure cooker lid and heat for 20 seconds more. Then put off the flame and leave it closed for another 15-20 minutes.

11. Then open it and fluff it with a fork.

12. Serve hot after garnishing with the remaining coriander leaves.

Done!!!

EASY ONE-POT CHICKEN BIRYANI

Biryani is one of the dish which is loved by all ages, and especially Chicken Biryani. In royal style, biryani is made in so many steps which is not quite possible with the equipment of a bachelor kitchen. But this One-pot Biryani is bringing the taste of Biryani to a kitchen with basic equipment. Making Biryani can never get easier than this. Have it along with some salad and pickle.

 Ingredients:-

1. Basmati Rice – 2 cups

2. Onion – 2 nos., medium sized (thinly sliced)

3. Tomato – 1 no. (Chopped)

4. Ginger Garlic Paste – 1 tbsp.

5. Turmeric Powder – a pinch

6. Chili Powder – ½ tsp.

7. Salt – to taste

8. Fresh Curd – 1/2 cup

9. Oil – 3 tbsp.

10. Ghee – 3 tbsp.

12. Cinnamon – 2" long stick

13. Bay leaf – 1 no., small

14. Cardamom – 3 nos.

15. Fennel seeds – 1 tsp.

To Marinate:

16. Chicken – ½ kg (cut into pieces)

17. Ginger Garlic Paste – ¼ tsp.

18. Curd – 1 tbsp.

19. Chili powder – 1 tsp.

20. Garam Masala – ½ tsp.

21. Salt – ½ tsp.

To Grind:

22. Green chili – 3 or 4

23. Mint leaves – ¼ cup

24. Coriander leaves – ¼ cup

To Garnish:

25. Cashew nut – 10-12 nos.

26. Raisins – 10-12 nos.

27. Coriander leaves – a handful (chopped)

Method:-

1. First wash chicken and drain excess water. Then marinate it with the ingredients and keep aside for at least 30 minutes.

2. Wash and soak rice in water for 20-30 minutes and drain it. Keep aside.

3. Grind mint & coriander leaves along with green chilies into fine paste and keep aside.

4. Now heat oil along with ghee in a pressure cooker, and fry cashews and raisins till it is golden brown. Drain them in a paper towel and keep aside.

5. Then add cloves, cinnamon, bay leaf, fennel seeds & cardamom, and saute for few seconds.

6. Now add onion, and saute it till it is light brown, followed by ginger garlic paste and saute till the raw smell fades.

7. Now add chili powder and turmeric powder, and saute for 2-3 minutes

8. After that add tomato and saute till it turns soft & mushy, followed by grinded paste and saute it till raw smell fades.

9. Then add the marinated chicken and mix well. Cook it covered for 10-15 minutes or till the chicken gets almost cooked.

10. And then add curd along with 2-3 cups of water (see for water came out of chicken, and adjust the water according to it), and enough salt. Allow to boil.

11. Once it starts boiling, reduce the flame to low and add drained rice. Cook it covered with simple lid in medium heat till 80% water is absorbed.

12. Then close it with pressure cooker lid and heat for 20 seconds more and put off the flame.

13. Leave it closed for another 15-20 minutes.

14. That’s it, Yummy & Aromatic Chicken Biryani is ready to serve hot after garnishing it with the coriander leaves, roasted cashews & raisins.

Done!!!

KUSKA BIRYANI (PLAIN BIRYANI)

Kuska Biryani is a common dish of Tamil Nadu, mostly prepared in Muslim homes, which is really delicious when combined with Chicken Korma, Raita or Salad and Pickle. It is of much help when I don’t have any vegetables in stock or feels lazy for chopping. This is a very simple dish with a ton of taste.

Ingredients:-

1. Basmati Rice – 2 cups

2. Onion – 2 nos., sliced

3. Tomato – 2 nos., chopped

4. Ginger garlic paste – 1 tbsp.

5. Turmeric powder – ¼ tsp.

6. Chili powder – 1 tsp.

7. Coconut milk – 3 tbsp.

8. Water – 3 cups

9. Ghee – 2 tbsp.

10. Oil – 2 tbsp.

11. Cardamom – 2 nos.

12. Cloves – 4 nos.

13. Cinnamon – 1 inch piece

To grind:

14. Green chilies – 3 nos.

15. Coriander leaves – 3 tbsp.

16. Mint leaves – 3 tbsp.

Method:-

1. Wash and soak Basmati rice for 15 minutes. Then drain it and keep aside.

2. Grind coriander and mint leaves along with green chilies to a fine paste, and keep aside.

3. Heat ghee and oil in a pressure cooker, and add cloves, cinnamon and cardamom, and saute for a minute.

4. Then add onions and saute till onion is slightly browned.

5. Now add ginger garlic paste and saute it for a minute, followed by tomato and saute well till it is mushy.

6. Add turmeric powder and red chili powder, along with grinded paste. Saute it till raw smell fades. Add required salt.

7. Now add the rice and saute it, followed by water and coconut milk.

8. Close it with a simple lid and cook till water disappears.

9. Then close it with pressure cooker lid and heat for 20 seconds more and put off the flame and leave it closed for 10-15 minutes.

10. Kuska Biryani is ready to serve hot with Raita or Salad and Pickle.

EASY CHICKEN PULAV FOR BACHELORS

Most bachelors wants to cook something very simple so that don’t have to stand long hours in front of the stove. I too is in this group sometimes, so that is how I came up with this pulav, with some modification to regular procedures making it one of the simplest one pot chicken dishes. This pulav is absolutely delicious and is nothing less than a biriyani. Yet simple and easy to prepare with not much chopping and you can cook this using just with the standard things from a bachelor’s kitchen. When add along chicken korma, raita or fresh salad and pickle, it is a perfect dish for bachelors in the eve of Eid-ul-fitr.

Ingredients:-

1. Chicken – ½ kg, medium size pieces

2. Basmati rice – 2 ½ cups, long grained, soaked & drained

3. Onion – 1 nos., medium, chopped

4. Tomato – 2 nos., medium, chopped

5. Ginger-garlic paste – 2 tbsp.

6. Cardamom – 4 or 5 pods

7. Cinnamon – 2 sticks

8. Pepper – 5 or 6 corns

9. Cumin seeds – 1 tsp.

10. Coriander powder – 1 tsp.

11. Turmeric powder – ½ tsp.

12. Chili powder – 1 tsp.

13. Garam masala – ½ tsp.

14. Salt – 2 tsp. or as per needed.

15. Curry leaves – 2 or 3 sprigs

16. Vegetable oil – 6-7 tbsp.

17. Ghee – 2 tbsp.

18. Coriander leaves – a handful, chopped

Method:-

1. Heat oil along with ghee in a pressure cooker at medium flame. Add cardamoms, cinnamon, peppercorns and cumin seeds and saute for a minute.

2. Then add ginger garlic paste and curry leaves and saute till raw smell fades.

3. Then add onion and fry till they are brown, followed by tomato and saute for a minute.

4. Now add turmeric powder, coriander powder, chili powder salt, and garam masala. Saute it and allow to cook in the oil.

5. Then add chicken pieces and cook with a simple lid (not the cooker lid) covered for 15-20 minutes, till it is almost cooked.

6. Now add rice and water enough to immerse rice (one inch over the surface of rice). Cover it with simple lid and let simmer for almost 10-15 minutes or till the rice is tender.

7. Now close the pressure cooker with cooker lid after garnishing with chopped coriander leaves and let it remain on low flame for 1 minute more.

7. Then remove it from flame and leave it closed for about 15-20 minutes.

8. Serve hot with Raita, fresh Salad and Pickle.