Fried Rice with Noodles

This is a rice that I prepare for Sriram. He calls it Maggi Rice.

Ingredients:

Noodles -- 1 cup
Rice -- 3 cups (prefer Basmati)
Cluster Beans -- 10
Thinly sliced Carrot -- 1/2 cup
Thinly sliced Cabbage -- 1 cup
Cauliflower -- 1 cup
spring onions -- 1/2 cup
capsicum -- 1/4 cup
frozen peas -- 1/4 cup
azinamoto salt -- 1/2 tbsp
soya sauce -- 1/4 tbsp
vinegar -- 1/4 tbsp
Salt -- according to taste
Allam mirchi paste -- 1 to 2 tbsp (based on req spice, add more will make the rice spicy)
tomato ketchup -- 1/4 cup (want more sweet, then add 1/2 cup)

How to Prepare:

• Boil the carrots, cabbage, cauliflower, capsicum and beans and keep them aside. While boiling can add little salt for taste.
• Cook the rice and keep it aside. Soak the rice for atleast 15 minutes before cooking and add a drop of oil when cooking.
• Boil 1 and 1/2 cup of water. To this water you can add 1/4 tbsp maggi taste maker if available.
• Add the noodles to this water. let the noodles boil for 5 minutes in low flame.
• Remove any excess water from this.
• Add the spring onions, frozen peas and boiled vegetables to the noodles.
• Add little butter or ghee.( according to taste)
• Add azinamoto and salt and then start adding the rice slowly and keep mixing in between in low flame.
• now add the tomato ketchup and switch of the flame.

Kids will like it like this.

• Now, add the allam mirchi paste to this rice and close the lid.

This rice has to be taken little hot. Whe taken hot, it does not require any side dish. Tomato, onion salad will definetely taste good with this.

Masoor Dal Makhani

This is my version of Dal makhani, which has less makhan than usual recipe. This tastes little different than routine dals, because of ginger-garlic and little garam masala and corriander. I like it with rice and chapathis.

Ingredients:

Masoor Dal - 1 cup
Moong Dal - 1/2 cup
Tomato - 1 cup
Onion - 1/2 cup
Green chillies - 6
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Cloves - 3
Cinnamon - 1/2 inch.
mustard - 1/2 tsp
Cumin - 1 tsp
Corriander - hand full
Curry leaves - 1 stem
Chilli powder - 1 tsp (upto ur spice level)
Lemon juice - half a lemon
salt, turmeric - as u use
Oil - 1 Tbsp
Butter - 1 Tbsp

Method:

• Pressure cook both the dals.
• In a pan, add oil and fry mustard, cumin, green chillies, onions, grated ginger-garlic, pounded cinnamon and cloves. Keep frying until the onion turns little brown.
• Now add the butter, turmeric and corriander leaves, fry for a little while. Finally add chilli powder, tomatoes, salt and cook until tomatoes are cooked.
• In the end add curry leaves and the cooked dals and bring to a boil.
• I put curry leaves in the end because i dont want to loose that wonderful aroma by adding them in the beggining.
• Add salt and lemon juice according to your taste.

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