Repost: Fried Rice

I wish to wrap up the rice series by re-posting a delicious fried rice recipe from the first month of this blog.

Fried riceTo go with this post, I chose to feature two musicians who were born in Sri Lanka and started their music careers here. They have expanded their musical repertoire since moving/ migrating to the west in the 80s and have made some impressive music.

The first musician to be featured today is Carnatic musician Manickam Yogeswaran. While primarily a classical musician, he has worked with several music groups including fusion group Dissidenten on the Instinctive Traveller album and Jocelyn Pook Ensemble on the sound track of ‘Eyes wide shut‘ and ‘Brick Lane.’

This song is a recording of a bhajan at the sacred music and dance festival held in Berlin last year.

I also wanted to share a song from his 2005 album ‘Peace for Paradise.’

Finishing this post with an upbeat song – Herb Alpert and Lani Hall Quintet’s version of Puttin’ on the Ritz from their grammy award-winning album Steppin’ Out. The second musician I am featuring today is Hussain Jiffry, the bassist in this quintet. He has worked with several musicians including Sérgio Mendes and Yanni.

Enjoy a lovely sunday!

Fried Rice

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

Fried Rice Ingredients:

  • Basmathi rice – 2 cups
  • Carrot – ¼ cup, chopped
  • Green peas – ¼ cup
  • Leeks – ¼ cup, chopped
  • Onion – ¼ cup, chopped
  • Mixed 3C spice powder – clove, cinnamon, cardamom powder – 2 tsp
  • Kesari powder – ½ tsp (can use biryani powder or saffron or turmeric powder)
  • Low fat margarine – 50g or 3 tbsp
  • Cinnamon – 1 ~ 2’’ stick
  • Rampe leaf/ pandan
  • Salt, to taste

Method:

  1. Cook the rice together with a cinnamon stick, rampe leaf and a little salt.
  2. Chop up the vegetables and sprinkle a little salt over them. Keep aside.
  3. Heat the margarine in a pan over low heat.
  4. Add the mixed 3C spice powder and sauté for a couple of seconds before adding the chopped vegetables.
  5. When the veggies become tender, add the kesari powder.
  6. Add the cooked rice and mix well.
  7. Serve warm.

Recipe source: Raji Thillainathan.

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