Ingredients:
- Jeeraga samba rice - 2 cups (240ml)
- Sweet corn - 1/3 cup
- Carrot - 1 no ( large )
- Three colour capsicum ( red, yellow,green ) - 11/2 cup (altogether)
- Spring onion green part - 1/2 cup
- Onion - 2 no (chopped thin vertically )
- Ginger garlic paste - 11/4 tspn
- Soya sauce - 1 tspn
- Red chilli sauce - 11/2 tspn
- Green chilli sauce - 1 tspn
- Pepper powder - 1 to 1 1/2 tspn
- Vinegar or chilli vinegar - 1 tspn
- Oregano - 1/2 tspn
- Salt - to taste
- Oil - 3 to 4 tblspn
- Ghee or butter - 2 tspn
Method:
- Wash and soak the rice in water for 15 minutes
- Boil water in a vessel and add the soaked rice ( for 1 cup rice = 11/4 cup water ) and cook as separate grain ( while cooking if all water absorbs springle little water at a time ,close the lid and cook )
- Chop all the veg thin and vertically and keep aside
- Steam or cook the corn and carrot and keep aside
- Heat oil in a kadai, add onion saute for few minutes then add ginger garlic paste after it raw smell goes add corn and carrot
- Followed by three colour capsicum, 1 tblspn spring onion
- Saute this for few minutes in high flame, then add vinegar, red chilli, soya, green chilli sauce, pepper powder, oregano, salt and mix well
- To this add cooked rice and mix well keep in low flame for few minutes inbetween check for the taste if want you can increase or decrease the amount of sauces used according to your taste
- Add spring onion and ghee or butter mix once again and then switch off the stove
- Serve the tasty Sweet corn Capsicum Fried Rice hot along with onion raitha as side dish
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