Monday, August 21, 2017

Ambul Thiyal/Sri Lankan Tamarind Fish





Sri Lankan Tamarind Fish

Sri Lankan fish curry is delicious and very similar to Kerala fish curry. I once tried a fish stew and it was very tasty and I was looking for some good fish recipes to try. This recipe is adapted from the book Sri Lankan Cooking, by Douglas Bullis and Wendy Hutton.This is a very unique preparation, tangy and spicy and this curry can be preserved in room temperature for 3-4 days. This curry is best when served with plain rice or with orutti/rice flat bread.

Ingredients
Fish- 1 kg
Ginger- 2 inch thick piece
Garlic- 5 cloves
Shallots- 8-10
Onion thinly sliced-1
Kudampuli/gambooge- 3-4 
(you can also use tamarind pulp)
Kashmiri Chilly powder- 2 1/2 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala- 1/4 tsp
Whole spices- clove-2, green cardamon- 2 Cinnamon stick- 1 piece
Pandan leaf- 2 small piece 
Curry leaves
salt to taste
oil


Soak kudampuli/gambooge in half cup of hot water and set aside for half an hour.

In a pan add all the spice powders and dry roast for two to three minutes (till it is reaches smoking point). Set this aside and in the same pan add two tsp of oil and saute sliced shallots, garlic,ginger and pandan leaf till it is golden brown.

Put this sauteed onion, roasted spices and the kudampuli into a blender and make it into a fine paste.

Marinate the fish with this paste and salt set aside for 10 minutes.

Heat oil in a heavy bottom pan or clay pot and add the whole spices. After a minute add the sliced onion and curry leaves. Saute till golden brown.
 Layer the fish and fry in medium flame till one side is crispy. Gently flip the fish and cook the other side. Add half cup of water, cover and cook for 10 minutes. Remove the lid and continue cooking till the gravy is thick. Serve with rice.



Try this,
Hope you will all enjoy


Monday, August 14, 2017

Sweet Mango Chutney



Sweet Mango Chutney
Sweet and spicy mango chutney is  a classic Indian condiment that can be served with flat bread or any spicy dish.It is a aromatic relish made with sweet mangoes. Use mangoes which are just ripe, firm and not yet soft. This can be preserved in air tight jars for several day. Try this,you will surely love it.

Ingredients
Mangoes- 3 large
(firm and just ripe mangoes)
Sugar-1 cup
Salt- 1 tbs
Ginger- 2 inch piece
Garlic- 3 cloves
Vinegar- 1 1/2 cup
Chilly powder- 2 tsp
Chilly flakes- 1/4 tsp
Mustard seed- 1 tsp

Cloves- 3-4



Make a paste of ginger, garlic and mustard seeds. Use 2 - 3 tsp of vinegar to make this paste.

In a heavy bottom pan add sugar and vinegar and simmer for 5-6 minutes till the sugar melts.

Add the ground paste and simmer for another 3-4 minutes before adding the rest of the ingredients.

Continue to cook in low flames for 15 to 20 minutes till the mangoes are soft and the chutney thickens.Remove from heat and allow to cool. Pour into sterilized air tight glass containers and store.



Try this,
Hope you will all enjoy!


Kozhikodan Ayala Mulakittathu



Kozhikodan Ayala Mulakittathu

Today's recipe is a spicy  mackerel curry. Different regions of Kerala have their own version of fish curry and this is north Kerala style fish curry. I usually make fish curry with kudampuli/gambooge. But in this curry tamarind/valanpuli/sambar puli is used. My grandmother who is from Trivandrum also uses tamarind to make fish curry. Try this spicy and tasty fish curry,you will surely love it.

Ingredients
Ayala/Mackerel- 1 kg
( or any fish of your choice)
Pearl onions sliced - 3/4 cup
Tomato-2
Ginger thinly sliced- 2 tbs
Garlic crushed- 2 pods
Turmeric powder- 1/3 tsp
Kashmiri chili powder-2 1/2  tsp
( adjust according to spice tolerance)
Coriander powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Pepper powder- 1/2 tsp
Fennel seed powder- 1/4 tsp
Tamarind- 1 small lemon sized
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil
salt to taste




Clean fish and cut into pieces. Slice pearl onions, ginger and garlic.Soak valanpuli in  half cup of water and set aside.

First add sliced onions, ginger,garlic , curry leaves, tomatoes the spice powders and salt into a pot. Using you hand mash them and combine well. Into this add tamarind pulp and  enough water to cook the fish. Put this on the stove and bring it to a boil. Slide in the fish pieces, cover and cook for 15-20 minutes till gravy thickens and the fish is cooked.
Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add one tsp of sliced pearl onions and curry leaves . When it turns golden brown drizzle over the curry.Serve with rice

Try this
Hope you will all enjoy!

Sunday, July 30, 2017

Ellum Kappa/ Kappa Biriyani




Ellum Kappa/ Kappa Biriyani

Ellum Kappa is a yummy combo of meat and tapioca. It is commonly found in tattukadas or Kerala fast food joints.It is also known as kappa biryani or asiad.This is a humble common man's food. Ellum kappa or meat with bone is a one pot meal and simple to make. Ellum Kappa is served in Christian families of central Kerala to guest on wedding eve.Today you can easily find this is road side restaurants  and even in  star hotels .

Ingredients

Beef - 1 Kg

Shallots- 1 cup

Crushed ginger and garlic- 2 tbs
Green chilly - 3-4
Chilly powder-2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder-1/2 tsp
Tomato- 2
Garam masala- 1/2 tsp
Meat Masala- 1 tsp
Coconut oil
Salt to taste

To make Tapioca

Tapioca-  1 kg
Shredded coconut- 3/4 cup (optional)
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
shallot- 1
Green Chilly- 4-5
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Sliced shallots- 2-3
Coconut oil- 2 tsp

 

Clean and cut  beef into small pieces. Marinate with crushed ginger, garlic, pepper powder,turmeric powder and salt. Set this aside for half an hour.
Heat oil in a pan and saute onions till golden brown. Sir fry chopped tomatoes till it is soft.Add the marinated meat and fry the meat till it changes color to brown.Add chilly powder, coriander powder and rest of the spice powder and mix well. Add one cup of water, cover and cook in medium flame (or pressure cook) till the meat is cooked and gravy reduces and coats the meat. Set this aside.

In the meantime you can cook the tapioca. Remove the skin and chop into small pieces. Put into a large vessel and pour water to the same level as tapioca. Bring this to a boil and then stain out the water. Again put back the tapioca pieces in stove with a fresh batch of water .Add enough salt and cook till it is soft and can be easily mashed. (if there is excess water drain it out). You can just add turmeric, crushed chilly and curry leaves if you prefer or make a paste fine paste of coconut, cumin, turmeric. Crush chilly, garlic and curry leaves and mix to the paste. Blend this well with the cooked tapioca and cook for two to three minutes till the raw flavor disappears.Add the cooked meat and mix with the tapioca.Heat oil in a pan and add mustard seeds and saute sliced shallots till golden brown.Garnish on top and serve.

Try this,
Hope you will all enjoy!

Saturday, July 29, 2017

Beetroot Pickle



Beetroot Pickle

Beetroot pickle is a delicious condiment. I tried pickled beets in salads. Beetroot has its own depth of flavor and this pickle with its spicy, tart and sweet taste makes it a perfect accompaniment with rice, parthas. I found this as an interesting combo with biryani too.If you like beets try this recipe, you will surely love it.


 Ingredients
Beetroot- 3 medium sized
Ginger- 2 inch thick piece
Garlic- 6-8 cloves
Green Chilly- 3-4(optional)
Curry leaves a few
Mustard- 1/2 tsp
Chilly powder-3 tsp
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Jaggery- one small piece
(or sugar- 2 tsp)
Vinegar-1/4 cup
Gingerly oil-  1/2 cup



Cut beetroot into small cubes into small pieces.
Heat half of the oil in a pan and add mustard seeds. When they splutter add sliced ginger,garlic,curry leaves and green chilly and saute till the raw flavor disappears.Add beetroot and salt and stir fry till the beets become soft and the raw earthy flavor of the beets disappears.
In a separate pan add the rest of the oil. When hot add the spice powders and cook in a low flame. Add this to the beet.Mix powdered jaggery and vinegar.Allow to cool and transfer into air tight jar.

Try this
Hope you will all enjoy!

Monday, April 10, 2017

Kadachakka Payasam



Kadachakka Payasam

Kadachakka/ breadfruit payasam is a quick dessert . You can make this with coconut milk and jaggery or with sugar.This is my mom's recipe. Here I have used sago pearls along with bread fruit to make this payasam. My mom some times makes it with small rice dumpling called kozhukatta.Give this recipe a try, you will surely love it.

Ingredients
Bread fruit sliced- 3 cup
Sago pearls/ chowari-1/2 cup
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3/4 cup
Powdered jaggery- 1 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Chukku/dry ginger powder- a pinch (optional)
Sliced coconut- 3 tbs
Raisins and cashew nuts- a few
Ghee- 2 tbs

 

To cook the sago boil 5-6 cups of water. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent.  Strain and run under cold running water and set aside.
 
In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.

Chop bread fruit into thin slice. Heat one tbs of ghee in a pan. Add the sliced bread fruit and saute for two to three minutes or till it changes color to golden. Add the thick coconut milk and cook for two minutes or till it is soft. Pour the jaggery and continue to simmer for 2-3 minutes or till the payasam  thickens. Add cardamom powder, dry ginger powder and thick coconut milk and simmer in low flame for one minute.

Heat one tbs of ghee in a separate pan and fry sliced coconut,cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry



Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry


Chakkakuru ularthiyathu is a quick and yummy stir fry made with jack fruit seeds.  Jack fruit is a seasonal fruit and is available this time of the year. Just like the fruits the seeds are also yummy and is used to make curries, thoran and stir fry.

Ingredients
Chakkakuru/jack fruit seeds- 1 lb
Pearl onions- 10-12
Garlic pod- 2 
Ginger chopped- 1/2 tsp
Sliced coconut- 3 tbs
Dry red chilly- 3-4
Chilly powder- 1/2 tsp (optional)
Turmeric powder- 1/4 tsp
Fennel  seeds- 1/2 tsp
Garam Masala- a pinch
Curry leaves- a few
Coconut oil- 1 1/2 tbs
Mustard seeds- 1/2 tsp
salt to taste


Wash chakka kuru/jack fruit seeds. Peel off the top white skin and scrape the bottom red skin. Cut into 3-4 small pieces.
 Using a mortar and pestle  crush 3-4 pearl onion and ginger. Add this to the chopped jack fruit seeds along with turmeric, salt and half cup water. Cover and cook till it is soft and tender.
 In the mortar pestle crush the dry red chilly, fennel seeds,shallot,garlic and a few curry leaves.
Heat coconut oil in a pan and add mustard seeds. When it splutters add the sliced coconut and saute till it turns golden brown. Next add the crushed shallot mixture and a few curry leaves  saute till it turns golden brown. Add chilly powder, garam masala and the cooked jack fruit seeds and stir fry in medium high heat for two to three minutes.  Serve as a side dish for rice.

Try this
Hope you will all enjoy!

Wednesday, April 5, 2017

Jathikka Achar/Nutmeg Fruit Pickle



Jathikka Achar

Today's recipe is a spicy and tasty pickle-Jathikka Achar.It is made with of nutmeg fruit/Jathikkathodu. This is a guest post .Today I am extremely delighted, to have as a guest,  my dear mother-in-law. She is wonderful cook and a big supporter of this blog from the beginning.  A few days backs we were discussing over phone about various recipes and she agreed to share this recipe.She made this pickle and clicked pictures . Thanks Ammachi for sending this recipe to share.

Nutmeg is a popular spice used in cooking and baking .The nutmeg fruit is the fleshy outer covering. It splits open when the nutmeg is ready for harvesting. The nutmeg seeds/kernel is  wrapped with a lacey red covering or aril (mace) which is also used as a spice. Both nutmeg and mace are extremely aromatic spices with a mildly sweet flavor.Nutmeg is rich in antioxidants and is used in traditional medicine to enhance digestion,as a pain reliever, anti depressant and also used for  skin care.Just like the seed the fruit also has great nutritional value. In Kerala it is used to make chutney/chammanthi, pickle and wine.The fruit is candied in Indonesia and iced nutmeg juice made with the fruit is a famous beverage in the streets of Penang. This is a simple and easy to make pickle.

Recipe courtesy: Mrs. Beena Murali

Ingredients
Jathikkathodu/Nutmeg fruits- 10
Garlic - 10-12 pods
Ginger sliced- 2 inch thick piece
Mustard powder- 1/2 tsp
Kashmiri chili powder - 3 tbs
Fenugreek powder- 3/4 tsp
Asafoetida- 3/4 tsp
Salt to taste
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup




 Cut the jathikkathondu/ nutmeg fruit into thin slices and set aside (you can also steam it to make it soft, but it will reduce the shelf life of the pickle). Dry roast mustard for two minutes and make it into a coarse powder.
 Heat gingerly oil in a pan add the sliced garlic and ginger and saute for a minute  or till the raw flavor disappears. Add the sliced nutmeg fruit and saute for three to four minutes or till it becomes soft. Add the spice powder and salt and mix for a minute. Switch off the flame and mix vinegar. When it cools down store in air tight jars. It will be ready to use within two or three days.

Try it,
Hope you will all enjoy!

Raspberry Cream Cheese Danish




Raspberry Cream Cheese Danish

Cream cheese danish is one of my favorite pastry. It is quick and easy to make if you have store brought puff pastry sheets. Cream cheese with fresh fruit makes a delicious filling. But you can also make sauce or use jam filling.The flaky buttery puffs with creamy fruit filling is super delicious. Try this, you will surely love it.

Ingredients
Puff pastry sheet- 2
Cream cheese - 8 0z.
Powdered sugar- 3/4 cup
Fresh raspberries- 3/4 cup
(or any fruit jam)
Flour- 1 tbs
Vanilla essence- 1 tsp
Chopped nuts- 1 tbs
Egg white-1


Using a hand mixer whip cream cheese till soft and creamy. Add confectionery sugar and whip till well blended. Finally add vanilla essence and flour and whisk till it is creamy.Add raspberry and fold in. Refrigerate till ready to use.

Thaw puff pastry sheet according to package instructions. Pre heat oven to 375 degree F.
Spread the puff pastry on an ungreased baking sheet. Spread the filling towards the center of the dough leaving 3 inches on both sides. Cut 1 inch thick diagonal strips on both sides of the filling. Fold and seal top and bottom. Take each strip and fold over the filling in an angle, alternating sides each time to create a braid pattern. When you reach the bottom tuck the last strip underneath the pasty to seal.Brush the top with egg white and sprinkle chopped nuts like almonds or walnuts.Bake this for 15-18 or till the top turns crispy and golden. Allow the pastry to cool down.
Dust with confectionery sugar or drizzle icing over the danish, slice and serve.


Try this,
Hope you will all enjoy!

Thursday, March 23, 2017

Varutharacha Kanava Curry




Varutharacha Kanava Curry

Kanava /Koonthal/ squid is a yummy sea food delicacy and can be prepared in different ways. In Kerala we make roast or curry with kanava/squid. It can be prepared like regular fish curry with kudampuli. This is also a traditional version; varutharacha kanava curry and is made with roasted coconut.The gravy or masala has a distinct aroma and enhances the taste of the curry. Try this you will surely love it.

Ingredients
Kanava-1 lb
(I used 2 medium sized squid)
Onion- 1
Tomato-1
Ginger- 1 inch thick
Turmeric powder- 1/4 tsp
Kudam puli- 2 pieces
Pepper powder- 1/2 tsp
Salt to taste

To roast and grind
Coconut-1 cup 
Pearl onions-5-6
Fenugreek seeds - a few
Dry red chilly- 3
Coriander seeds- 1 tbs

mustard seeds- 1/2 tsp
Pearl onion sliced-1
curry leaves
oil


  In a pan add one tbs of oil and add grated coconut, sliced shallots, dry red chilly , coriander seeds and fenugreek seeds. Roast this in medium heat till it turns brown. Add  chopped tomato and  stir fry till it tuns soft and oil separates. When it cools down blend into a fine paste.


Clean kanava and cut them into small strip or cubes. Mix with turmeric powder, sliced onion,chopped ginger, pepper powder,  salt and mix well .  Add kudam puli and one cup of water, cover and cook for five to six minutes.When it is cooked and soft pour in the roasted coconut paste and mix. Adjust consistency by adding enough water. Simmer in low flame for two  to three minutes and switch off the flame.

In another pan add mustard seeds and when they splutter add one sliced pearl onion and  curry leaves. When it becomes crispy pour over the curry.Serve with rice.

Tru this,
Hope you will all enjoy!

Monday, February 27, 2017

Jamaican Jerk Chicken



Jamaican Jerk Chicken

Jerk chicken can be grilled or baked and is a no fuss chicken recipe. Jerk refers to the wet marinade that makes this chicken so flavorful and yummy. You can find pre made jerk dry rub mix in the store but this time I decided to try making my own home made marinade. Scotch bonnet or the habanero chilly , all spice berries, scallions, herbs and pineapple makes this marinade spicy hot with a hint of sweetness. I adapted this recipe form the cook book Chicken :60 Simple Recipes for Great Home Cooking. Try this you will surely love it.

Ingredients
Chicken joints- 4
Shallots- 3
Scallions- 2 chopped
Habanero-4-5
(this is less spicy than scotch bonnet
adjust according to taste)
Thyme- 1/2 tsp

Ginger and garlic paste- 1 tsp
All spice berries- 1 tbs
Black pepper- 1/3 tsp
Cinnamon- 1/3 tsp
Nutmeg- a pinch
Pineapple chopped-3 tbs
Dark brown sugar- 1 tbs
Rum - 1 tb(optional)
Salt to taste
Oil- 2 tbs



Clean and pat dry chicken and set aside.
Put the rest of the ingredients into a food processor and blend into a smooth thick paste. Adjust according to taste or the spice level. You can double the recipe and store in refrigerator for one week.
Make deep slashes on the chicken and marinate the chicken with this paste. Refrigerate it over night or for at least three hours.
Place the marinated chicken into a roasting pan and roast in pre heated oven at 400 degree f for 30- 40 minutes.
Serve with rice. I served with Brown rice with coconut and green peas.


Try this,
Hope you will all enjoy!

Crab Stuffed Portobello Mushrooms




Crab Stuffed Portobello Mushrooms

If you like mushrooms this is a perfect party appetizer recipe that you should try. You can use large portobello  or medium sized white button mushroom caps to stuff the filling.This is a versatile recipe and you can use vegetarian or non vegetarian filling of your choice. The filling here is a creamy crab meat filling.

Ingredients
Portobello mushroom caps- 4
Crab meat- 1 cup
Cream cheese- 3 tbs
Salt and pepper to taste
Garlic powder- 1/4 tsp
Onion powder- 1/4 tsp
Chopped spring onion- 1 tbs
Chopped parsley- 1 tbs
Chopped mint- 1/2 tsp
Parmesan cheese-3 tbs
Panko bread crumbs- 1/3 cup
Olive oil- 2 tsp


Pre heat oven to 345 degree f. 
Remove the stem and clean the mushroom cap.
In a bowl add crab meat, cream cheese, chopped parsley and mint and the rest of the seasoning and mix well. Spoon the filling into the mushroom cap and spread evenly. Finally sprinkle the bread crumbs on top and drizzle with olive oil.
Place mushrooms on baking tray and bake for twenty minutes or till the mushroom is tender and the filling is golden brown.Serve warm

Try this,
Hope you will all enjoy!

Friday, February 10, 2017

Karah Prasad/ Wheat Flour Halwa



Karah Prasad/ Wheat Flour Halwa

Karah Prasad is served in Gurudwara as prasad for devotees. It is made with whole wheat flour/atta, ghee and sugar. It has a sweet smell and is so yummy. Try this rich and tasty halwa, you will surely love it.

Ingredients
Whole wheat flour/atta- 3/4 cup
Sugar- 1 cup
Ghee- 1/2 cup
Cardamom powder- 1/2 tsp
Water- 2 1/2 cup
Any toasted nuts of your choice


 In a sauce pan bring water and sugar to a boil. Reduce the flame and allow it to simmer.
Heat ghee in a heavy bottom pan and add the wheat flour. Keep stirring and make sure there is no lumps. Cook in low flame for 3-4 minutes or till the raw flavor disappears and flour changes color to light brown. Carefully add the dissolved sugar and water as it has a tendency to splutter. Mix continuously to avoid lumps. Add cardamom powder and toasted nuts.It will thicken quickly and leave the edges of the pan. Stir till ghee separates and it turns glossy.Switch off the flame and allow to cool before serving.

Try this,
Hope you will all enjoy!

Wednesday, January 25, 2017

Shami Kebab



Shami Kebab

Shami kebab can be served as an appetizer or as a snack. It dates back to the Mughal era and was considered to be part of the royal menu.  It is delightful with a soft melt in mouth texture and is equally tasty. It is made with minced mutton and split chick peas. These patties are pan fried and served with mint chutney.

Ingredients
Mutton- 1 lb
Chana dal- 1/2 cup
Ginger garlic paste- 1 1/2 tsp
Green chilly paste- 1 1/2 tsp
Onion- 1 small
Mint leaves chopped- 2 tbs
Coriander leaves - 1 hand full
Turmeric powder- 1/2 tsp
Coriander powder- 1 tbs
Cumin powder- 1/2 tsp
Pepper powder- 1/2 tsp
Meat masala- 1/2 tsp
Lemon juice- 1/2

Whole spices- Black cardomom-2,green cardamom- 4,Clove- 3
Cinnamon stick- 2 pieces, Bay leaves- 2 ( Make a potli /pouch using a muslin cloth)
Oil for frying
Salt to taste


Cook chana dal till soft and drain off the excess water.
Pressure cook  meat along with the ginger garlic paste, green chilly paste,salt and 1/2 cup water. Make sure the meat is soft and all the water evaporates.
When it cools down remove the spice pouch. Add the cooked meat, cooked chana dal, chopped onions, mint leaves coriander leaves,spice powders and juice of half lemon into a food processor. Grind the meat till it is smooth with no visible meat chunks. Divide the mixture into small lemon sized ball and flatten into patties. Let it chill in the refrigerator for two hours. Heat three to four tsp oil in a frying pan. Shallow fry till both sides are golden brown.
Serve warm with mint coriander chutney.

Try this,
Hope you will all enjoy!

Tuesday, January 17, 2017

Mexican Tomato Fried Rice



Mexican Tomato Fried Rice

Fried rice is an easy and tasty way to use left over rice and vegetables. This is a Mexican inspired tangy and yummy tomato fried rice.  I have used both tomato puree and tomato sauce for this recipe. Try this simple recipe,you will surely love it.

Ingredients
Cooked rice- 3 cup
(cook with chicken broth)
Tomato puree- 3/4 cup
Chopped onion- 1 medium
Minced garlic- 2 cloves
Sweet pepper or bell pepper chopped- 1/2 cup
Paprika- 1/4 tsp
Grated carrot- 3/4 cup
Tomato paste- 2 tbs
Jalapenos -  2 chopped
Oregano and thyme- a pinch
Chopped parsley, rosemary - 2 tbs
Oil
Salt and pepper to taste



Heat oil in a pan and saute onions and garlic for two minutes.
Add tomato puree and paste and allow it to cook and reduce. Season with salt and pepper and stir occasionally.
 Add the paprika powder,chopped pepper, jalapenos and grated carrots and stir fry for 2 minutes.
 Add cooked rice, chopped herbs and mix well. Stir fry for one more minute.


Try this,
Hope you will all enjoy!

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