In a bowl take rice and wash thoroughly with water. Once the rice is washed add double amount of water then rice and boil the rice on low flame . Add a pinch of salt in boiling rice to reduce cooking time and season them while they get cooked. If you find your fried rice is turning out rather mushy, try reducing the amount of water to cook the rice. This recipe for cooking white rice uses a 1:1.5 ratio. Now its time to chop all the veggies like onion, carrot, capsicum, cabbage, ginger, garlic and greens of spring onion. Quickly slice the onions, cut carrot in juliennes, cut the cabbage in slices (Chiffonade), chop ginger and garlic and cut the greens of spring onion. Take a wok or deep bottom non-stick pan and heat oil in it. Keep the gas on medium high flame. Once the oil is hot add ginger and garlic and cook for few seconds. Don’t let ginger garlic get over cooked as on high flame they get burned easily.. Now quickly add sliced onions and greens of spring onion. Toss the vegetables for not more than a minute. saute the onion quickly in hot oil. Throw in the carrot, capsicum and cabbage in the pan and mix well. Cook the vegetables for 2 to 3 minutes.Now sprinkle some black pepper powder and stir it.Now time to add the Chinese sizzling like soya sauce. Add a tablespoon of soya sauce and mix well with veggies. Mix well all the ingredients and cook for about a min. Cook the Chinese recipes on high flame to have crunchy bite in veggies. If cooked on low flame the vegetables can turn soggy. Add a tablespoon of salt in the veggies. We have already added salt while boiling the rice hence go little easy on salt here. Once the veggies are cook well add the steamed rice.Then mix the veggies and rice together and cook for about a minute.
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Ingredients 1 can Nestlé® Sweetened Condensed Milk 2 ½ cups pistachio nut, ground 1 cup tea biscuit, finely crushed 1 teaspoon ground cardamom 300 g milk chocolate 150 g white chocolate 5 g pistachio nut, ground, to garnish How to Make In a large bowl, mix together the Nestlé Sweetened condensed milk with ground pistachios, biscuits and cardamom using a wooden spoon to form a paste. Cover the bowl and leave the mixture 10 minutes until consistent. Prepare a large piece of parchment paper. Divide the pistachio paste into 6 portions and roll each into the shape of a finger then place on the parchment paper. To garnish, pour the melted chocolate into a piping bag and form thin lines to cover the pistachio fingers completely. Allow to cool for a few minutes in the refrigerator. Pipe threads of white chocolate in straight lines over the pistachio fingers. Sprinkle with ground pistachio before the chocolate dries. Leave the pistachio chocolate fingers aside until firm then cut into small portions and serve. Recipe Courtsey:Chocolate Pistachio Fingers Ingredients
Instructions
Recipe Courtesy:Strawberry Butter |
AuthorI'm Aaliya T.M, recipe food blogger by passion and developer by profession. Of course Development and Cooking are just the sides of coin but still as a Mother of Two Naughty Champs Aiezera and Aelin, I find my best time in Kitchen baking for my little stars. ArchivesCategories |