Chinese egg fried rice recipe

Ingredients
egg-4
carrot chopped-1/2 carrot
medium sized capsicum 1 chopped 
3 beans chopped
medium sized onion chopped -1
soya sauce-1 tbsp
vineger-1 tsp
salt as per taste
oil-1 tbsp
pepper powder-1 tsp
basmati rice 1 glass
water-1 1/2 glass
Method
Prepare basmati rice minimum 6 hours  before preparing fried rice.Because old rice is good for making fried rice.
Take a bowl into it add 4 eggs,1 tsp salt and pepper powder.Mix well and  keep aside.
Add oil in a pan.Into it add vegetables one by one and cook in medium heat each for 1 minute.Remember to add capsicum last because it need less time to cook.Lastly add 1 tsp of salt.Stir continuously while vegetables are cooking. When cooked keep it aside.
Now add in the same pan 1 tbsp of oil.Add the egg stir with a spoon for few seconds in medium heat.
Add into it the rice and stir well with the egg paste continuously.So that egg and rice is mixed well and cooked.Cook it for about 10 minutes.
When cooked well add 1 tbsp of soya sauce,salt and 1 tsp of vineger.Mix well for 2 seconds and heat off the stove.
The tasty fried rice is ready to serve hot:)You can have it with chilli /tomato sauce.

Cold coffee

Bru coffee-2 tsp

Milk-1 cup

Sugar-2 tbsp

ice cube-3

Method

Take cool milk, add bru and sugar mix well.

Grind it with ice cubes.

Serve it in 2 cups .

Sprinkle coffee at top of each cup.

Coconut burfi

Ingredients

coconut grated-1/2 coconut

milk-250 ml

sugar-10 tbsp

ghee-1 tbsp

elaichi-1 tsp diluted in water

cashew nut & raisin-garnishing  

method

Add 1 tsp of ghee in a pan.

Then add full of the grated coconut and mix well with a spatula for 1 minute.

Then add milk into it and the sugar(add as per your taste).

Then elaichi powder diluted in water is added.

Stir continuously with spatula till the milk disappears and a thick coconut is obtained.

Keep it for cooling.

When it gets cooled, cut it into small square shaped pieces with a knife.

Garnish it with cashew nuts and raisins.

Keep it in a refrigerator for 2 hours.

The sweet is ready. :)

Tasty plantain dish/ethapazham-coconut sweet

 

Ingredients
1 ripe banana chopped

jaggery 100 gram

grated 1/2 coconut

cashew nuts & raisins to garnish
2 tbsp of ghee

Method
Cut plantain into small pieces and roast it in ghee for 5 minutes.Keep it aside.

Now roast cashew nut and raisins in ghee and keep it aside.
Meanwhile grate jaggery and boil it in water so that it gets diluted in water.
Filter the liquified form  of jaggery.

Add it into a pan,then into it add grated coconut and  1 tbsp of ghee.
Mix well with a spatula.
Then add the cooked plantain and close it with a lid after mixing well.
Let it cook in medium flame for 5 minutes.
The coconut and plantain will absorb the jaggery and the dish becomes more into a thick paste.
Garnish it with roasted cashew nut and raisins.

Homemade Tomato sauce

Ingredients
2 kg -Tomato
1/2 kg sugar/10 tbsp honey
2 tbsp salt
5 garlic cloves
5 ginger small chopped pieces
2 onions chopped
2 tbsp of vinegar
1 tsp garam masala
Method

First cut ginger,garlic,onion,tomatoes in 4 pieces.

Cook in medium flame for 5 minutes so juice come at bottom of dish.

Cover it with a lid.

Mix it with a spoon in between.

Later increase the flame and cook for 5 minutes .

Let cool down and grind it.

Grinded paste is filtered.

Now cook the pulp till it become thick and stir continuously.

When boiled add sugar in it.

Add salt,garam masala mix well.
Cook it till a thick paste is obtained. 

When it get cooled add vinegar.

Store it in a sterilized container and refrigerate it.