Carrot fried rice

Indian 1108
Carrot fried rice
  • Serves: 5 People
  • Prep Time: 15 minutes
  • Cooking: 1/2 hr
  • Difficulty: easy
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"Problems are the way to find solutions" we all believe problems as negative and we don’t realise the positive side of it. It’s a fact that through the troubles we suffer we find a solution to it. A small simple example that I would like to share with you is that my son used to be a picky eater and he used to pick up even the smallest of the vegetable pieces from fried rice. And he hates vegetables, this made me concerned about my son's vitamin intake. So I tried many ways to make him eat by yelling, begging, forcing, and trying many varieties of food items. And finally, I came up with an idea of making carrot fried rice, in this recipe the carrots are grated so finely so children’s won’t have a feeling of vegetable fried rice and the taste is different from any other fried rice. And it’s a good lunch box recipe too as it is simple to make. The rice has an attractive orange shade and my kids love it. And then onwards his aversion to carrots gone so if you are a mother of a picky eater or if you want to try different fried rice then you should definitely go through this recipe of how to make carrot fried rice.

Ingredients

Directions

  1. Soak cleaned basmati rice for half an hour before boiling and Strain it.
  2. Boil water adds basmati rice and salt. Add lemon juice.
  3. When it's about 90% done strain it immediately. Remove the lid after straining or rice will overcook.
  4. Tap the pot to make sure rice doesn't stick together. Keep it aside.
  5. In a pan (big enough to contain all rice) add ghee or oil and put onion saute for 1 or 2 minutes. No need to become brown. Add grated carrots and add some salt for the carrot and onions. Remember you have already put it for rice. Let the carrot cook, it will shrink to half portion after its cooked. Then finally add rice make good stir without breaking the rice. And your carrot fried rice is ready.

Conclusion

Your Carrot fried rice is ready to serve it to your plate and have the delicious Carrot fried rice.

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Spaghetti with Fish Egg(Roe) Recipe



  • Serves: 4 People
  • Prep Time: 10 minutes
  • Cooking: 20 minutes
  • Calories:
  • Difficulty: easy

Sometimes I wish if I was in Italy. Not because I didn’t like my Gods own country, but for the simplicity of cooking. Most of the Italian dishes takes only minutes to prepare. But in Kerala you know for lunch normally we have to spend one or two hours in the kitchen. Sometimes I feel lazy to spend so many hours for breakfast, lunch, evening snack and dinner.
This spaghetti I tasted from a restaurant in Italy. My son Kris’s godparents are Italian Nicola and Mina. So Our kumbari’s are Italian. This restaurant is owned by Mina’s mother Luciana who is in her 80’s who still cooks in her restaurant. The dish was super delicious as it’s cooked in a traditional way by Luciana. It contained all the flavors added.
Italian dishes are simple yet elegant.

Ingredients For Spaghetti with Fish Egg(Roe) Recipe

Directions

  1. Take a nonstick pan heat some olive oil add slightly crushed garlic salt until it changes its color to light brown. Add nicely chopped fish eggs. Be careful as it can pop out. Turn off the flame.
  2. Place a large bowl with 3/4 water and boil it to cook spaghetti.
  3. Add salt and olive oil into the water. Olive oil is added so that the spaghetti doesn’t stick together.
  4. Refer the packet of spaghetti to know the cooking Time required. In Italy, they say it should be cooked “al dente” which means still firm when bitten.
  5. Once it's done strain it immediately into a spaghetti drainer or big sieve.
  6. He the nonstick pan with fish eggs again and add hot spaghetti into it. Mix well and cook for 2 more minutes. Turn off the flame and serve hot.