01 . Fried Rice
Ingredients - [8 portions]
| 1 | Kg | Samba rice |
| 500 | g | Small prawns (shelled and boiled) |
| 2 | Eggs | |
| 50 | g | Bombay onions(chopped) |
| 125 | g | Coarsely shredded carrot |
| 100 | g | Finely shredded leeks |
| 100 | g | Finely shredded cabbage |
| 2 | Tablespoon | Soy sauce |
| 200 | g | Cashew-nut,deep fried |
| 50 | ml | Vegetable Oil |
| 2 | L | Chicken Stock or Water |
| 50 | g | Coarsely powdered chillies with seeds |
| 2 | Curry leaves | |
| 1 | Tablespoon | Salt |
Method
Wash rice and cook it using water or stock.
Heat half oil, and fry carrot , leeks and cabbage and set aside.
Heat remaining oil. Add curry leaves and onions .Fry until light brown. Add eggs and stir till scrambled.
Add prawns and chillies and toss for a few minutes. Add rice and mix well . Add Soy sauce and table salt. Gently mix in the fried vegetables. Stir gently, cover and simmer for 5 minutes on a low flame.
Finally mix fried cashew-nut
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02 . Chop Suey Rice - Thoppi Rice
Ingredients
| 1 | Medium red onion chopped | |
| 1 | Medium carrot sliced | |
| 100 | g | Cabbage chopped |
| 100 | g | Beans sliced |
| 100 | g | Baby corn sliced |
| 3-4 | Hot chilli sliced | |
| 200 | g | Tofu |
| 200 | g | Chicken breasts |
| 2-3 | Cloves | Garlic finely chopped |
| 2 | cm | Long piece of ginger, peeled, thinly sliced |
| 2-3 | Tablespoon | Soy sauce |
| 2 | Cubes | Chicken stock |
| 1/2 | Cup | Water |
| 1 | Tablespoon | Corn flour |
| 1 | Teaspoon | Salt |
| 1/2 | Teaspoon | Black Pepper |
| 1/2 | Teaspoon | Chilli flakes |
| 4 | Tablespoon | Oil |
| Some lettuce or Salad leaves for decorations |
Method
Chop up all your veggies, chicken and tofu into bite sized pieces.
Mix 2 cubes of chicken stock with 1/2 cup of water. Add corn flour and mixed it together and set aside.
Heat two tablespoon of oil in a large wok or frying pan over a high heat until it just starts to smoke. Add chicken and stir fry until golden browned. Remove from pan, set aside.
Heat remaining oil in pan; stir-fry tofu till gets golden and combined onion, garlic, ginger, carrot, beans, and corn until softened slightly and golden brown. Return chicken to pan with vegetables and cabbage. Add salt, pepper and chilli according to the taste. Add chicken stocked with cornflour and soy sauce. Cooked for about 3 - 5 minuets until stock get thickened. Remove from the heat and served with steamed rice.
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Ingredients
Method
Wash and drain rice. Add 2L of water with salt and allow to cook.
When the water level is same as the rice add coconut milk to the rice and stir well.
Simmer on a low flame until all the grains are well boiled and the mixture is one thick mass.
When cooked, serve on to a flat dish or two plates and flatten smoothly with the back of a spoon or a small piece of a plantain leaf.
Cut into diamond or square shaped pieces
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03 . Milk Rice - Kiribath
Ingredients
| 500 | g | Raw rice |
| 2 1/2 | Cups | Thick Coconut milk |
| 3 | Teaspoon | Salt |
| 2 | L | Water |
Method
Wash and drain rice. Add 2L of water with salt and allow to cook.
When the water level is same as the rice add coconut milk to the rice and stir well.
Simmer on a low flame until all the grains are well boiled and the mixture is one thick mass.
When cooked, serve on to a flat dish or two plates and flatten smoothly with the back of a spoon or a small piece of a plantain leaf.
Cut into diamond or square shaped pieces