Veg Schezwan Fried Rice

Craving for something spicy, then schezwan fried rice is a good and quite a bit quick option. Have some chopped/shredded veggie(manually or using food processor) and rice(leftover or 90% cooked) and schezwan sauce ready with you.

Key trick to make perfect fired rice is stir frying at very high heat and keeping everything ready before starting to cook.

Veggie Quinoa Pilaf

Shrimp Biryani

When cooking shrimp you have to be really careful not to overcook or else they get rubbery. As soon as the shrimp turns pink it should be removed from the stove. This is easy delicious meal.

Varicha Bhat - Samo for fast or Indian Vrat

Serve: 4

Time: 10mins

Ingredients:

1 Cup Vari or Samo or vrat ka chawal

2 Cups water

2 cloves ( optional )

Salt to taste

Method:

1. In skillet roast vari for about 1 min on high heat. Take out to plate.

2. Add 2 cups water, cloves and salt in same skillet.

3. Let the gas be high. Bring to boil. Stir

4. Lower the gas. Add roasted vari into water. Stir for few seconds.

5. Simmer and cover. Cook for 5-10 minutes in medium-low heat.

6. In between check for any excess water is required.

7. Serve hot with Shengdanyachi Amti.

Note:

1. Vari also goes by names Bhagar, Samo, Morayo or Vrat ka chawal.

Moong khichadi

This is simple yet delicious recipe. This is nutritious, rich in protein/ carb balance, easy to make.

My mom always used to prepare when she ran out of time and we all kids were hungry.

As this is very light to digest this is suggested after you had a heavy lunch or snack. Also suggested for children as it is light and nutritious.

This recipe deserve a special space in my blog. Just Perfect for a lazy day.

Ingredients:

1 Cup Rice

1 Cup Moong dal

1 tsp cumin seeds

1 tsp butter

1/2 tsp turmeric powder

a pinch of asafoetida

salt to taste

3 1/2 - 4 Cup Water

Method:

1. Mix rice and moong dal and wash and drain water thoroughly.

2. Heat butter in pressure cooker, add cumin seeds and turmeric powder, a pinch of asafoetida.

3. After cumin seeds started crackle, add rice and moong dal and add sufficient water.

4. Let it boil for 2-3 mins, check there is sufficient water is there for further cooking otherwise add some water.

5. pressure cook for 3 whistles.

6. Let the pressure drop of its own.

7. Serve hot with pickle, milk, ghee or plain yogurt, roasted papad.

Note:

1. You can make this khichadi using green moong dal, sprouted moong.

2. You can add curry leaves, green chilies, 1 tsp garam masala after adding cumin seeds for making spicy Khichadi.

3. To make really spicy instead of green chilies u can add 1 tsp Tikhat or 1 tsp red chili powder as per taste.