Thai Pineapple Rice

INGREDIENTS

Rice -2 cup

Ginger (Chopped)- 1 tbsp

Garlic (Chopped)- 2 tbsp

Carrot (Diced)-1/2

Capsicum (Diced)-1/2

Onion (chopped)-1

Pineapple (Cubed)-1 small tin

Soya sauce-2 tbsp

Salt

Red chili powder

Lemon Grass

Olive oil

Spring Onion Green & Red Chilli For garnish

1.Boil the Rice in a open pan with lemon grass for 5-7 minutes .

Check that rice should be just done as we will be cooking it later for a while also. Strain the rice and keep it aside

2. In a non stick pan take two spoon olive oil add ginger and garlic and stir for a minute.

3. Now add onion in the pan and saute till little brown

4. Carrot and capsicum should be diced so that they can be cooked fast . You can add more vegetables also

5. Once carrot and capsicum are almost done, add pineapple cubes, red chili powder and salt ( note we will be adding soya sauce also which already has salt in it)

6. Lastly add boiled rice and soya sauce and stir it for sometime, cover it and leave for 5-10 minutes.

Garnish it with onion green and chillies

Tasty Tongue !

Pooja

Mixed Vegetable Manchurian

INGREDIENTS

Cabbage, grated-1 medium Carrot, grated-1 medium French beans, finely chopped-4-5 Spring onions  finely chopped-2 medium Green capsicum, finely chopped-1 medium(optional) Salt to taste Refined flour (maida)-1/4 cup Cornflour/ corn starch-1/4 cup Oil to deep fry Sauce/Gravy Oil-2 tablespoons Ginger, finely chopped- 1 small piece Garlic, finely chopped-4-6 cloves Green chillies, finely chopped-3(Optional) Soy sauce- 2 tbsp Sugar-1 teaspoon Salt to taste Vegetable stock or water- 2 1/2 cups Cornflour/ corn starch-3 tablespoons Vinegar-1 tablespoon METHOD Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt. And leave it for 5 minutes . Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. You can prepare without capsicum also if you don't want to add it. Shape into lemon sized balls. Sometime while making the manchurian balls your hands will get too sticky, use some oil on your palm while preparing balls . Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add  green chillies and stir-fry for half a minute more. Add soy sauce, sugar and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.  Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens.  Recipe Tip : If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only. Add fried vegetable balls before serving otherwise it will become too soft . Recipe courtesy : Sanjeev Kapoor