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.

Moong Gravy

Moong (Green Gram) – 1 cup

Big Onion – 1

Tomato – 1

Red Chilli Powder – 1/2 teaspoon

Turmeric Powder – 2 pinches

Vaangi Bath or Pav Baji Masala Powder – 2 teaspoons

Oil – 1 tablespoon

Jeeragam (Cumin) – 1 teaspoon

Asafoetida powder – a pinch

Coriander leaves – few

Salt – 1 teaspoon or as per taste

To prepare this dish, start by soaking the Moong (Green Gram) in water for 6 to 8 hours. Once done, pressure cook it for 2 to 3 whistles until it becomes soft.

Next, finely chop the onion and tomato. In a kadai, heat some oil and add jeeragam (cumin) and asafoetida powder once it is hot. Then, add the chopped onion and fry for a few minutes followed by the chopped tomato until it mashes well.

To this mixture, add red chili powder, turmeric powder, Vaangi Bath Powder (or Pav Baji Masala Powder), and salt. Stir well for a few seconds before adding the cooked Moong (Green Gram) along with the water it was cooked in. Allow it to cook until it becomes thick and blends well with the masala.

Finally, remove from the stove and garnish with cut onion, green chili, tomato, and fresh coriander leaves. Enjoy your delicious dish!

Medhu Vadai

Urad dhal - 1 cup, soaked in Water for 3 hours

Peppercorn - 1 tbsp.

Cumin - 1/2 tbsp.

Onion - 1, diced

Green Chilli - 4, diced

Ginger - a small piece, grated

Curry Leaves

Salt

Oil

Grind the soaked Urad Dhal to a fine paste with very little Water. Aerate the Dough by mixing with your hands fast. The Dough should float when placed on a bowl of Water.

Crush Peppercorn and Cumin seeds coarsely in a mortar using a pestle.

To the prepared Dough add Onion, Green Chillies, Ginger, Curry Leaves, Pepper - Cumin Powder and required Salt. Mix well and make Lemon sized balls with the Batter. Slightly flatten the batter in your palms and make a small hole in the center. Gently drop the Batter in hot Oil and deep fry until golden.

Serve warm with Coconut Chutney.