Perfect Fried Rice

Oil - 2 tbsp.

Mixed Vegetable - 2 cup (Onion, Carrot, Peas, Broccoli, Bell Pepper, )

Pineapple - ¼ cup

Garlic - 3 cloves, minced

Ginger - 1 tsp, grated

Green Chilli - 3, minced

Egg - 2, lightly beaten

Chicken - 1 cup, cooked and cut into bite-size pieces

Shrimp - 1 cup, cleaned

Rice - 3 1/2 cups cooked, day-old, chilled and clumps separated

Soy Sauce - 3 tbsp.

Fish Sauce - 2 tsp

Chilli sauce - 2 tsp

Rice Vinegar - 1 tsp

Mirin - 1 tsp

Sesame Oil - 1/2 tsp

Salt & Pepper, to taste

Sriracha or crushed red pepper flakes - to taste

Scallion - 3, sliced

Sesame Seeds - roasted, for garnish

Season Chicken and Shrimp with Salt, Pepper and Chilli sauce. Let marinate aside for 30 min.

Heat Oil in a large wok. When the Oil is hot add the marinated Shrimp and cook until Shrimp is done. Remove the Shrimp from heat and keep aside.

Add in marinated Chicken and cook until Chicken is cooked through. Remove from heat and keep aside with the Shrimp.

To the same pan add another tbsp. of Oil.

Add in Garlic, Ginger, Green Chilli and Scallion; sauté until fragrant.

Toss in mixed Vegetables and sauté for about 1 minute.

Push all the ingredients to one side of the pan and pour in beaten Eggs. Scramble the Egg into small pieces.

Add the Chicken and Shrimp; saute for another minute.

Stir in Rice tossing until heated through.

Drizzle in Soy sauce, Fish sauce, Rice Vinegar, Mirin and Sesame oil, tossing to combine everything evenly. Keep stirring the Fried Rice until slightly toasted.

Add Salt, Pepper, Chili flakes or Sriracha to taste.

Garnish with Scallions and Pineapple.

Transfer to bowls and garnish with Sesame seeds.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Bengal Gram Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal - 1/8 cup

Red Chilli – 5

Fennel - 1 tsp

Ginger - a small pc.

Onion – 1, chopped

Coconut gratings – ¼ cup

Curry Leaves - chopped

Drumstick Leaves - 1 cup, chopped (optional)

Asafetida powder – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Bengal Gram Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well; then soak them in Water along with Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal to a fine paste along with Fennel seeds and a small piece of Ginger.

Transfer the Batter to a bowl and add Onion, Coconut gratings, Curry Leaves, Drumstick leaves, Asafetida and required Salt. Mix well.

Heat Dosa Tawa in medium heat. Grease with Oil. Pour a big ladle of Batter in the tawa and spread evenly. Pour Gingelly Oil around the corners of the Adai. Turn over and cook other side also.

Serve with Aviyal, Butter and Jaggery or any other South Indian Chutneys.

Tip:

Substitute Idly Rice with Brown Rice / Wheat Rawa / Thinai / Quinoa to make a healthier substitute.

Mac and Cheese

Fusilli - 1 pack, cooked al dente

Butter - 1 tsp

Bread Crumbs - 1/4 cup

Parsley

Salt & Pepper

Heavy Cream - 2 cup

American Cheese - 12 slice

Cheddar - 1/4 cup

Asiago - 1/4 cup

Heat Butter in a medium pan. Add Bread crumbs. cook stirring for about 2 min, until crumbs are toasted and golden. Add Parsley and season with Salt and Pepper. Remove from heat and keep aside.

Heat Heavy Cream in a saucepan. Add American cheese, Cheddar and Asiago. Stir continuously until the Cheese is completely melted. Add the cooked Pasta to the above mixture and give a good stir. Transfer to a serving platter and garnish with prepared Breadcrumbs.