VEGETABLE FRIED RICE

No Chinese meal is complete without fried rice or steamed rice.
To keep the rice grains separate, spread the cooked rice grains on a tray and allow it to cool. Rub a little oil on the cooked rice and keep aside till you require it.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Serves 4.

Ingredients

2 cups Chinese rice
½ cup French beans, cut diagonally into thin strips
½ cup carrots, cut into long thin strips
½ cup capsicum, cut into long thin strips
1 tablespoon celery, chopped
1 cup spring onion whites, chopped
1 teaspoon soya sauce
1 cup spring onion greens, chopped
a pinch Ajinomoto powder (optional)
1 tablespoon oil
salt to taste

Method

1. Heat the oil in a pan, add the vegetables, celery, spring onion whites and Ajinomoto and sauté over a high flame for 3 to 4 minutes till the vegetables soften.
2. Add the rice, soya sauce, spring onion greens and salt. Mix well and sauté for 2 minutes.
3. Serve hot.

CHILLI CORIANDER FRIED RICE

A fiery combination of red and green chillies with vibrant green coriander leaves not only make this rice a treat for the eyes but also for the palate. Serve this with a simple stir fry to make a satisfying meal.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 4.

Ingredients

2 cups Chinese rice
1 teaspoon garlic, finely chopped
1 red chilli, sliced
1 green chilli, sliced
1 teaspoon soya sauce
2 tablespoons coriander, chopped
1 tablespoon oil
salt to taste

Method

1. Heat the oil, add the garlic and sauté for a few seconds.
2. Add the chillies and sauté for a few more seconds.
3. Add the soya sauce, rice, coriander and salt and mix well.
4. Serve hot.

CHINESE RICE

The Chinese have developed the simple technique of rice making into an art. Each grain of the cooked rice is separate and it is this method of cooking the rice that yields the perfect fried rice.
Cooking Time : 15 mins.
Preparation Time : 5 mins.
Makes 4 cups.

Ingredients

1 cup long grained rice
2 tablespoons oil
1 teaspoon salt

Method

1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.

Basil Spinach Pasta

Recipe:
1 cup of basil and 1 small bunch of spinach

Medium red onion and tomato - one each, cut into big pieces

6 to 8 green chillies and 4 garlic cloves - sliced into big chunks

Half cup of cashews

Salt

peanut/olive oil to your liking

Pasta of your choice

1. In a skillet, heat a tablespoon of oil. Saute onion, garlic, green chillies and tomato to golden brown. Remove and keep them aside.
2. Saute spinach, basil until they wilt in the same skillet. Remove and keep them aside. Wipe the skillet clean, add and dry roast cashews to golden color.
3. When they are all cool to touch, take them all in a blender, add a teaspoon of salt and puree them into smooth mixture.
4. Heat a teaspoon of oil and pour in the pureed mixture. Stir in half to one cup of water. Have a taste, add salt if needed and simmer for about 15 to 20 minutes, until the sauce reaches the thickness you desire.
5. Meanwhile bring water to a boil in a large pot. Add and cook pasta until aldente usually for about 5 to 10 minutes. Drain and add the pasta to the sauce. Stir to combine and serve piping hot.