Saturday, July 25, 2015

PRAWN FRIED RICE



INGREDIENTS:
1) 1 Cup long grain rice
2) 1 Tablespoon Olive oil
3) 400ml Water
4) 2 Eggs
5) 1 Carrot finely diced
6) 1 Cup peas
7) 2 Spring Onions chopped
8) 500gms Prawns peeled and washed
9) 1 Teaspoon sesame oil
10) 2 Tablespoon soy sauce
11) 1 Bunch of Buk Choy, shredded
12) 1 Tablespoon Sweet Chilly Sauce
13) Salt to taste
14) Pepper to taste

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Cook rice in a pan with water and a pinch of salt
* Drain and let it cool. Cover and refrigerate for an hour
* Heat 1 Tablespoon oil in a wok and add eggs, season them with salt and pepper
* Remove the eggs from the pan when done
* Boil the peas and keep aside
* Heat oil in the same wok, cook carrots, peas and white part of spring onions
* Sauté for 2 Minutes or until carrot are soft
* Add Prawns and stir fry for 2 more minutes untill prawns turn pink
* Add salt and pepper and mix well
* Add rice and sesame oil and stir fry for 2 Minutes
* Stir in soy and sweet chilly sauce
* Add Shredded buk Choy and stir fry for a couple of minutes
* Add scrambled eggs and stir them in with the rice
* Serve hot with green spring onions as garnish


Sunday, July 12, 2015

CARROT AND LENTIL SALAD


INGREDIENTS:
1) 3 Carrots
2) 1/2 Cup white urad lentil
3) 1 Dried Red chilly
4) 1/2 Cup Grated fresh coconut (optional)
5) 1 Teaspoon mustard seeds
6) Salt to taste
7) Black pepper to taste
8) 1 Tablespoon oil

PREPARATION TIME: 2 Hours

HOW TO PREPARE:
* Soak the urad lentils for 1 1/2 hours
* In a bowl, grate coconut and carrots
* Add salt and black pepper to the above mix
* Drain the urad lentils and add to mix, mix well
* In a separate pan heat oil, crackle mustard seeds
* Add dried red chilly to oil and let it crackle
* Add oil mix to carrot mix and mix well
* Serve, garnished with coriander


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