To celebrate Eid al-Fitr, my mother prepared a special lunch today: fried rice with potato curry, stuffed chilli fry, salad and wattalapam jelly pudding. So today, I will share my mother’s recipes for all five dishes, which comes under experimental and fusion cooking, in a series of posts.
(a) Fried rice
Cooking time: 30 mins
- 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
- Put the rice in a rice cooker and add water to about an inch above the rice surface. Add a cinnamon stick, rampe leaf and a little salt and cook the rice.
- Sprinkle a little salt on the chopped veggies and keep aside.
- Heat the margarine in a pan on low heat.
- Add the mixed 3C spice powder and sauté for 2 seconds before adding the chopped vegetables.
- When the veggies become tender, add the kesari powder.
- Add the cooked rice and mix well.
- Serve hot.
Recipe Source: Raji Thillainathan.