VEG FRIED RICE

VEGGY FRIED RICE

Materials:
Rice 2 cups
Water 3 1/2 cups
Oil  4 tbsp
Chopped onion 1 cup
Aloo -carrot 1 cup together
Green peas 1/2 cup
Tomatoe chopped 1 no
Biryani leaf
Cashewnuts
Fried in the ghee and kept aside
Ajinamotto a pinch
Cloves and cinnamon  powder
1/2 tsp to 1 tsp
According to your choice
Green chilli slits  of 4 nos
Ginger garlic paste 1 tsp
Method:
First of all wash and cook rice in the ratio of 1:1 1/2 to  1: 1 3/4
And keep it aside to cool
Place a kadai on the stove add oil to it.After it is heated add chopped onions to it.Fry in low temp,after they turn transculent add all chopped veggies and saute well ..Add ginger garlic paste,biryani leaf,green chilli slits,and ajinamoto,and mix well.Saute well in low temp,so that the veggies should be  well cooked .Now add the cooked rice and mix well ..Lastly add masala powder,and give final touch in mixing  .Transfer in to a dish and garnish with onions biryani leaf and fried cashews....

ATUKULU FRY

ATUKULU FRY
Atukulu/rice flakes-1 cup
Oil 1 cup for deep frying
Ground nuts handful
Seasoning:
Oil 2 tsp
Red mirchi (slits)  1 no
Mustard seeds1/2 tsp
Jeera 1/2 tsp.
Salt
Redchilli powder 1/2 tsp
Haldhi a pinch
Curry leaves a few
Place a kadai on the stove add 1 cup of oil,after it is heated  deep fry rice flakes
in 2 turns,and take off in to a wide bowl.Next in the same oil deep fry ground nuts and take off when they turn brown in to the same wide bowl.
Take off all the excess oil in to seperate bowl,and retain only 2 tsps in the  same kadai,and add the seasoning ,redchilli slits,jeera,mustard seeds,curry leaves.Immediately switch off as already the oil is hot and the seasoning will be fried in a second.Transfer the seasoning  in to the wide bowl,and also add redchillie powder and salt,and mix well.Riceflakes/atukulu mixture is ready for children..
Its quite safe and healthy to skip bazaar food and prepare in 10 mins of time for  children as a variety rather than purchasing outside atleast once or twice in a week.
Kitchen Tip:
For all deep fries keep a seperate small kadai and use only less oil,so that if any oil is remaining u can use it in next days seasonings...By this method u need not carry the left over deep fried oil to again nextdays deep frying snack items..as reheating of deepfried oil is harmful for health.

PESARA KATTU & KANDI KATTU

PESARA KATTU
Usually after a fever or so,for 2 to 3 days of fasting,doctors recommend a light food to be given,which can be easily digested to the patient..then here is such light food, which is very lighter.
Materials:
Cook yellow moong dal or tur dal after washing it thouroughly well.Seperate the  water above  the cooked daal in to a seperate bowl.Add salt to it.Place a pan for seasoning on the stove,with 2 tsp oil init. Add 1/2 sp jeera 2 redchilli slits,hing and curry leaves.After they splutter add the seasoning in to the bowl and bring to a boil..after boiling 3 to 5 mins switch off.
No need of adding tamarind  as if u add tamarind it will become a rasam.But u can add tamarind if u want to.This dish is very light and a well known recipe from our ancestors time of our grand fathers and grand mothers.If it is done with water over the cooked tur daal it is called as kandhi kattu,and if it is done with water above the cooked moong daal it is called as pesara kattu.
Kandhi kattu is recommended for supper time,and pesara kattu for dinner time..
KANDI KATTU:

With toor dal water.

It can be drunk as daal soup also..