Chinese Egg Fried Rice

Chinese Egg Fried Rice

Ingredients:

• 250 gms basmati rice or any good quality rice or 5-6 cups cooked rice
• 1/2 cup oil
• 10 beans finely chopped
• 2 medium carrots finely chopped
• 3-4 spring onions finely chopped
• 1 table spoon finely chopped cabbage
• 1 capsicum finely chopped
• salt to taste
• 1/2 tea spoon pepper
• 1 tea spoon ajinomoto (optional) (I have not used)
• 1/2 table spoon soya sauce

Method:

First wash and soak rice for 1/2 hour. Boil it with salt, 1 tea spoon oil and water till rice is more than half cooked. Drain water and spread the rice on a plate and let it cool completely or alternatively cook the rice in a rice cooker. The rice should be cooked a bit grainy.

Heat oil in a wok, add salt and pepper. Add beans, carrots, spring onions and cabbage. Saute on a high flame for 1 or 2 minutes.

Add the cooked and cooled rice. Mix it properly. Add soya sauce, ajinomoto and salt if required. Fry for 2-3 minutes on high flame.

Now add spring onion greens. Mix properly and turn off the heat.

Serve hot with any Chinese gravy dishes.

Egg/Anda Bhurji

Egg/Anda Bhurji

Ingredients:

• 4 eggs
• 1 big onion finely chopped
• 1 big tomato finely chopped
• 2 finely chopped green chillies
• 1 table spoon finely chopped coriander
• 2 table spoon oil
• 1 tea spoon red chilly powder
• 1/2 tea spoon haldi/turmeric powder
• 1/2 tea spoon garam masala or chicken masala
• salt to taste

Method:

Beat eggs in a bowl and keep aside

Heat oil in a pan, add finely chopped green chillies and onion. Fry till onions turn golden brown. Now add tomato and cook till it turns tender.

Add red chilly powder, haldi, salt and chicken masala or garam masala. Saute for a minute.

Then add the beaten eggs and stir till it separates into small pieces.

Now add coriander leaves and saute for a minute. Your yummy Anda/Egg Bhurji is now ready.

Serve hot with bread or chapati.

Egg Curry

Egg Curry

Egg Curry commonly referred as "Anda Curry" in Andhra.This goes well with rice or rotis.This recipe is one of my own creations .There are many recipes of preparing Egg curry but as I go forward I will share other form of preparations

Ingredients:

• 6 eggs
• 1 large onion ground into paste
• 2 finely chopped green chillies(optional)
• 2 tomato pureed
• 1 tea spoon ginger paste
• 1 tea spoon garlic paste
• 2 table spoon fresh grated coconut
• 6 cashew nuts
• 1 inch cinnamon
• 2 cloves
• 2 bay leaves
• 1/2 tea spoon coriander powder
• 1/2 tea spoon garam masala powder
• salt to taste
• 1/4 tea spoon turmeric powder (haldi)
• 3 table spoon oil
• 1 table spoon finely chopped coriander leaves
• 1 tea spoon red chilly powder

Method:

Boil eggs for 15-20 minutes, when done run under cold tap water. Once the eggs begin to cool, peel carefully.

Make 3 -4 slits to the boiled eggs.

Make fine paste of coconut and cashew nuts and keep aside.

Heat 1 table spoon oil in pan, add turmeric and a bit of salt followed by adding boiled eggs and frying for 2-3 minutes. Then remove and keep aside.

In the same pan put the remaining oil add cinnamon, cloves, bay leaves, green chillies and ginger garlic paste, and fry for some time.

Now add onion paste and fry till the raw smell goes off and it becomes light brown in colour.Add coriander powder, garam masala powder, turmeric powder, salt and red chilly powder, and fry for some time.

Now add the tomato puree and cook for 3- 4 minutes.

Add the ground paste of coconut and cashew nuts. Mix properly then add water as required cook for 4-5 minutes .

Now add the eggs and cook them in the gravy for 5- 10 minutes. Cook till you get the desired gravy consistency.Then turn off the heat.

Garnish with coriander leaves.

Serve hot with rotis or rice.