Egg Fried Rice

One of my cousins called me and said she wanted to come home to meet me and she asked me to prepare steamed rice and this chicken gravy.  I accepted to do so as she is coming home after a long time. I prepared everything as per her wish list. But at the last moment, she has got some other commitment and she was not able to make the dinner. So, I sent the chicken gravy to her home, so that she can prepare only rice and eats it with chicken gravy what I sent. After sending the gravy, I ended up with a big bowl of cooked rice. I stored the bowl inside refrigerator and used it for making egg fried rice for the next day. Now a days, all the leftover rice from my kitchen are turning out to fried rice.

Basic Information:
Preparation Time: 15 minutes ( excluding 20-30 minutes to cook rice )
Cooking Time: 15 minutes
Serves: 2

Ingredients:

Rice -  2 and 1/2 cups ,  cooked and cooled
Egg - 3-4 nos
Onion / Bottom part of the spring onion - 1/4 cup, finely chopped
Oil - 5 teaspoons
Carrot - 2 nos, finely sliced
Beans - 10 nos, sliced

Soy sauce - 1 and 1/2 teaspoon
Pepper powder - 1 and 1/2 teaspoon
Salt - to taste
Spring onion - 4 nos, finely sliced

Method:

1) Take a pan and pour 1 teaspoon of oil and spread it evenly.
2) Break the eggs and pour them to the pan. Wait for 30 seconds and start scramble it using a ladle. Add little salt as per the egg quantity.

3) When the eggs are not sticking to the pan, transfer the scrambled eggs to a plate. Keep it aside.
4) In the same pan, heat the remaining oil.

5) When it is hot, add the bottom part of the spring onion. If you don't have the spring onion, you can use the normal onion. I used both here.

6) Toss it well and add vegetables. Toss well in high heat. Make sure the vegetables are crisp and at the same time cooked.

7) Pour soy sauce, pepper powder and salt. Toss well so that soy sauce will mix well with the vegetables.
8) Add the rice and eggs. Toss well in low flame. Make sure the rice, egg and vegetables are mixed well.

9) Taste and adjust seasoning. Garnish with spring onions and serve hot.

Note:
1) The taste of the fried rice differs based on the quality of soy sauce you use. So try to use only good quality soy sauce for correct taste.
2) Few brands of soy sauce gives salty taste, so after adding soy sauce, add salt as per your taste.
3) Increase or decrease the soy sauce and pepper quantity as per your taste buds.
4) If you are using uncooked rice, use 1 cup for the above said quantity. Wash the rice 2 or 3 times and cook it as per the instructions given in the pack.Once the rice is cooked, transfer it to a wide plate and allow it to cool. Cooked and cooled rice will workout very well for this fried rice.

Pudina Paneer Potato Rolls/Stuffed Bread Rolls

Stuffed Buns were always in my Bake List, Tried baking them once and  failed miserably. Since yeast is behaving well these days with me, i thought of trying my long-time wish of Stuffed Buns for this Month's Magic Mingle Pudina and Paneer. Loved the result. I got around dozen rolls, packed half a dozen for my brother's family and rest we enjoyed for the next day Breakfast. 

Ingredients

1 Cup All Purpose Flour

1/2 Cup Whole Meal Bread Flour

1 Cup Warm Water (In case using All Purpose flour,use only 1/2 Cup of Water and add more as required)

1/2 tbsp Instant Yeast

1/2 tsp Salt

1 tbsp Sugar

For the Filling

2 Large Potatoes, peeled, cubed and boiled

1/2 Cup Crumbled Paneer

1/2 Cup Mint/Pudina leaves

1 medium size onion, finely chopped

3 green chilies

2 cloves of garlic

1/2 tsp red chili powder

1/2 tsp Coriander powder

1 tbsp oil

Salt to taste

Topping

1 tbsp White Sesame Seeds

1/4 Cup Milk + 2 tbsp Oil mixed together 

Method

Prepare the filling

• Take Pudina/Mint leaves, garlic and green chilies and grind them to a paste in a Mixer.
• In a Non-Stick pan, Heat Oil and Saute Onion, until translucent. Next add ground pudina/mint mixture to it and saute for 3 minutes.
• Add Dry Masala Powder's and Salt and Let this cook for 3 minutes more.
• Add Mashed Potato and mix well. Next Add Crumbled Paneer to this, Mix well. And Let it cook for another 5-8 minutes, until there is no moisture and filling comes together. 
• Take it off the Stove and let it cool.

Preparing the Dough

• Take both the flour, yeast, Salt and Sugar Mix together with warm water. Add oil and knead  until you get a smooth dough.
• Apply oil and allow to rise for 40-45 minutes. By this time it will be double its initial size.
• In the mean time, prepare the filling.
• Punch down the air in the dough and divide the dough into two equal portions. In case not using the full dough, refrigerate the other half.
• Grease a Baking tray and line it with Parchment paper. 
• Generously flour the rolling surface and start rolling the dough. The rolled out dough must be at least half inch thick.

• Spread 3-4 tbsp of filling on the dough and Roll it and cut it into 4-5 equal rolls. Place the rolls with the cut side up in the greased pan. Repeat the same with the remaining dough. 
• Apply Milk-oil Wash on top and Sprinkle sesame seeds. Let it sit for another 30 minutes. 
• Preheat the Oven to 180C. Bake the rolls for 25-30 minutes or until the top brown.
• Take it out of the Oven, Let it cool, Serve Warm with Tomato Ketchup and as an Accompaniment to any Warm Soup.

Sending this to Magic Mingle#5, happening @ Sizzling Tastebuds, 

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