Tag Archives: egg

Vegetable-Egg Fried Rice

8 Jul

“After a good dinner one can forgive anybody, even one’s own relations.” -Oscar Wilde

I came across this quote by Oscar Wilde which really made me stop and think. I actually paused and thought what he actually meant by it. It is the mere importance of FOOD. All of us eat food to live. But there are few (like us, who totally indulge in food) who savour the taste and relish their each meal. In a fast paced society, where everyone is competitive and busy in their chores and work, I would suggest take out time for your meals where you enjoy it.

“As I can’t stand people who donot take food seriously” -Oscar Wilde

A thoughtful meal can actually win anyone’s heart. A food has such a deep connection with  our soul. The time taken to think and prepare the meal actually puts lot of your concern, love, positivity towards the food prepared. There is no one who denies the effort and the love with which you cook. So go ahead and make someone feel special and feel loved and create something exotic!!

The fact that I love food soo much is because I can show my love for people around me through my food and it also gives me a chance to explore the creativity in me. So there are many time when I create my own recipies ad I am thrilled. This vegetable fried rice is one of them.

rice

Serves 4

Ingredients:

1/2 cup chopped red bell peppers

1/2 cup chopped yellow bell peppers

3 scrambled egg

1 chopped carrot

1/2 cup chopped french beans

1 tbsp vegetable oil

1 tbsp minsed garlic

2-3 chopped white  (part) spring onion

1/2 cup chopped scallions

1 tsp soya sauce

1 tsp red chilli sauce

1 tbsp vinegar

1 1/2 tsp salt

1 cup uncooked rice

1 3/4 cup water

1 tsp olive oil

salt

Method:

  1. Rinse the rice in a few changes of cold water. Drain the rice well in a sieve.
  2. In a medium, heavy bottomed pot with a tight fitting lid, combine 1 3/4 cup water, the rice and a bit of olive oil and salt. Bring to boil over high heat. As soon as water is boiling, lower the heat to simmer and cover. Cook at a gentle simmer until the water is completely absorbed and rice is tender, about 12 minutes.
  3. Remove the pot from the heat and let it sit, undisturbed with the lid on, for atleast 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork. Keep aside.
  4. Mix the vinegar, red chili sauce, soya sauce and salt. Keep aside.
  5. Heat a skillet with 1 tbsp vegetable oil. Add onions, when transparent add garlic. Gradually add carrot and beans. Let it cook for 2 minutes. Add the scrambled egg.
  6. Now add the rice in 3 batches. When you add for the first time, mix the rice carefully with the vegetables (not breaking the rice). The second time you add, pour the vinegar mixture evenly all over and add red bell peppers. Mix carefully. Finally when you add rice, mix along the yellow bell peppers and the scallions and mix it carefully.
  7. Serve hot!

 

 

 

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Chili Vegetable & Egg Stir Fried Noodles

10 Mar

Living in Delhi involves a lot of social commitments. Easily we end up eating outside meals at least three times a week. This is then followed by stomach issues. So whenever I can, I try to avoid the outside spicy food. So I prefer to replicate the restaurant dishes at home in a healthy way.

Recently, I just craved to have nice vegetable stir fried noodles. After having some Teppanyaki food on a our anniversary we relished the taste of egg in rice and noodles. Before this I have never tried putting egg in home-made noodles and rice. I tried with noodles this time and it worked really well.

This is my own recipe. I like it when I follow my instincts and the recipe works well. 🙂 It is indeed very satisfying.

So here is what you need:

Serves: 2 persons

200 gm egg noodles

2 tsp olive oil

2 dried red chili

4-5 garlic cloves, finely chopped or minced

1 green capsicum, sliced

1 small carrot, sliced

8-10 mushrooms, sliced

1 egg

7-8 french beans, sliced

1 tsp dark soya sauce

2 tsp vinegar

1 tsp red chilli sauce

3/4 tsp pepper

1 tsp salt

Method:

  1. Boil 5-6 cups of water, add some salt and oil. Add the noodles. Let them cook for  7 minutes. Strain them and add some oil so it doesn’t become sticky.
  2. Soak the dried red chili’s in a bowl of water. Keep aside for 10 minutes.
  3. Heat a pan. Add olive oil. Saute garlic till it becomes aromatic. Add the soaked chilies.
  4. Now add carrots, capsicum and mushrooms and french beans. Saute till they get cooked properly.
  5. Push the vegetables a little aside in the pan and add the egg to the same pan and scramble it well with a wooden spatula.
  6. Once the egg is cooked properly combine it with the vegetables (it may look a bit messy but once you combine with noodles it will become fine).
  7.  Add the noodles. Stir them properly.
  8. In a small bowl, mix the soya sauce, red chili sauce, vinegar, pepper and salt. Add it to the noodles.
  9. Mix well and serve hot!!

BlueBerry Pavlova

6 Jan

 
‘Happy New Year 2012’
 
My first post this year had to be special.
 
‘Pavlova’…Hmm…Yum..Yum..Yum…
 
 
Why I am saying Yum Yum Yum because a Pavlova is one of its kind of dessert. It is a meringue cake which has a light delicate crisp crust and a light marshmallow centre. This is a lovely dessert served with whipped cream and fresh fruit.
 
The Pavlova can be made several days in advance of serving, if stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruits. Because of the sweetness of the meringue I like to offset the sweetness with tart flavoured fruits. Raspberries, blueberries, kiwi, blackberries, and passion fruit are my personal favourites. Try to place the whipped cream and the fruit shortly before serving as the Pavlova will immediately start to soften and break down from the moisture of topping.
 
 
 
                                                                                                                     !! Scrumptious!!
 
 
For this I used:
4 eggs whites
1 cup Castor sugar
1 tsp white vinegar
2 tbsp cornflour
1 tsp vanilla essence or 1 pod of vanilla extract
 
Topping:
1 cup whipping cream
1 cup blueberries
Some berries for the garnish
 
Method:
1. Pre-heat the oven at 140 degree celsius.
2. Beat the egg whites till they double in volume and become runny.
3. Add sugar in batches so that it dissolves completely into the merengue. Make sure that the mixture is not grainy.
4. Add the vinegar, and vanilla essence.
5. Carefully mix the cornflour in the merengue.
6. On a parchment paper, spread the eggy mixture making a circle. Flatten out the top making sure that the edges are higher than the centre.
7. Put in the preheated oven for 1 to 1 1/2 hour till the top becomes dry and edges become a little firm.
8. Let the Pavlova cool down in the oven.
9. While serving, beat the cream well and top the Pavlova with it.
10. Pour the blueberries topping on the Pavlova and decorate with some berries, pomegranate or kiwi  or which ever fruit you like.
 
 
 
 
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