Sunday, August 16, 2009

Vegetable Fried Rice


750 gms Rice
2 ½ tbsp Butter
125 gms Fresh green peas
125 gms Sliced mushrooms
2 tbsp Soya sauce
25 gms Pickled cucumber (gherkins)
100 gms Chopped French beans
2 Spring Onion stalks chopped
1 Chopped large onion
2 tsp Sesame seed (til)
1 tbsp Soya sauce
5 tbsp Oil
Salt to taste

Heat the butter and the oil and stir-fry the cabbage, carrots, peas, sweet corn, onions, French beans, mushrooms, onion stalks, Soya sauce and salt.
Cook for 3-4 minutes.
Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
Add boiling water (1½ litres). Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered. Stir once after 8-10 minutes.
Serve in a well-heated dish.
Here goes the recipe for PEANUT DIP.
Iam givin 2 recipes.. now its u who has to see which 1 suits ur taste!! Good luck!!



1 cup sour cream
3 tbsp peanut butter
1 tbsp lemon or lime juice
1 tbsp soy sauce
1 garlic clove, minced
1 tsp ginger root, fresh, minced
1 dash hot pepper sauce, optional


Blend all ingredients till smooth. Use as dip for vegetables, pita
crisps, chicken wings or chicken fingers.

Servings: 1 servings



1/2 cup peanut butter
1/4 cup soy sauce -- low sodium
2 tablespoons water -- hot
1 tablespoon lemon juice
1 teaspoon honey
1 garlic clove
1 teaspoon red pepper flakes


Combine all ingredient in a blender and process using on/off method.

Add a little more water if necessary to make a smooth dipping sauce.

Serve at room temperature as a dip for assorted raw vegetablesor chicken.. or watever u feel like.

I hope u like the recipes..wanna ask for any help u can ask anytime!!
Recipe#3= Spicy Peanut Dip

1 tablespoon vegetable oil
1 large shallot, chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 teaspoon curry powder
1/8 teaspoon dried crushed red pepper
1 cup (or more) canned low-salt chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
4 teaspoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon (packed) brown sugar


Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté until shallot is tender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 cup broth, peanut butter, lime juice, soy sauce, and brown sugar; whisk to blend. Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Thin dip with more broth by tablespoonfuls if needed. Serve dip chilled or at room temperature.

Makes about 1 1/3 cups.

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