Vegetable Fried Rice

INGREDIENTS :

Basmati Rice - 2cups
Green peas - 1/4 cup(boiled)
Chopped Carrots  - 1/4cup(boiled)
French Beans - 1/4cup(boiled)
Green Onions - 1/4cup(chopped)
Green chilis - 2no.
Bay leaves - 1no
Eggs - 2
Salt - to taste
Oil - 3tbsp

PROCEDURE :

1.. Wash and soak the Rice for a minimum 1/2 hour. In a pan, bring 7 cups of water to boil.Once boiling, add Bay Leaves,Salt and Oil (1tsp).
2. Add the washed Rice to boiling water.Once the Water starts boiling again, time and cook for 10 minutes (the Rice needs to be 3/4 way done). Drain the water from the Rice and keep aside.c;ose with a tight lid

3. Heat a pan on medium heat, add in the Oil .once hot add all the vegetables ,green chilies and salt. Crack in eggs, stirring quickly to scramble eggs with vegetables.and cook for 10 mins. turn off the heat
4. Add  cooked  vegetables to boiled rice and mix well.. preheat the oven to 350f and bake it for 10min... or place it in rice cooker and keep it warm  for 10mins
 
5. Finally Garnish with chopped coriander..Serve with Raita

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Ginger Chicken

INGREDIENTS :

Boneless chicken  - 1/2lb
Cloves crushed garlic - 3no
Chopped Ginger - 1/2inch (matchsticks)
Cumin seeds - 1/2tsp
Onions - 1no
Chilli powder - 1tbsp(depends)
Lemon juice - 2tbsp
Curry leaves - 3no
Red chilis - 2no
Salt - To taste
Oil - 4tbsp

PROCEDURE :

1.Wash and cut the meat into cubes. in bowl add chilli garlic sauce(grind red chillies, garlic,tomato pieces 2tbsp, salt )salt, oil,lemon juice to chicken and marinate it for 30min.
2.Take the chopped onions ,green chilis, cumin seeds and salt,grind them
3.Heat oil in a pan , add the marinted chicken ,cook until  chicken loses it water. now add chopped ginger cook for couple of mins.
4. Add Onion - chilli paste , and chilli powder, cook until onions become light brown in color . turn off  , finally add chopped curry leaves and chopped coriander.

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Cupcakes

Makes 12 cupcakes

INGREDIENTS :

Unsalted butter, room temperature - 1/2 cup(1stick)

Sugar - 1cup

Large eggs - 2

Self-rising  flour - 1 1/2 cup

Buttermilk - 1/4 cup

Baking powder - 1tbsp

Baking soda - 1/2tbsp

Salt  - 1tbsp

Mexican vanilla - 11/2 tbsp

Parchment paper(optional)

PROCEDURE :

1. Preheat oven to 325 degrees. Cut out twenty-four 5 1/2-by-5 1/2-inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from the muffin cup;
                                                                  or
 grease the muffin cups with butter and dust with flour and keep aside

2. In a bowl add flour , baking powder, baking soda, salt and combine well

3.In another bowl beat butter until softened, add sugar beat until well combined, nxt add the eggs and beat well ,

4. add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.

                                            

5. Fill prepared muffin cups three-quarters full with batter.

6. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.

7. Decorate with melted chocolate and crushed almonds.

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