Egg Fried Rice

After eating healthy for some time, this is my take on Egg Fried Rice. Also because my mom forced us to eat the afternoon's rice which my sister and me had wasted trying "portion control" diet.

Ingredients

2 eggs

2 medium onions sliced or chopped - depending on your level of laziness

Bunch of beans chopped finely

4 green chillies chopped 

2 carrots chopped finely

4 cloves of garlic chopped

1 medium capsicum cubed

1 cup cold rice

2 tbsp Olive oil

Salt and pepper to taste

Strictly Optional Ingredients

1 maggi chicken soup cube 

1/2 tsp Soya Sauce

1 tsp green chilli sauce

Procedure

Step 1

Beat the eggs along with some salt and pepper. Add oil to a small frying pan and scramble the egg mixture. Keep aside

Step 2

Add oil to a large frying pan, once heated add the sliced/chopped onions and garlic and fry till the onions are cooked. Add the chopped chillies,carrots and beans. Fry till partially cooked.

Note: All the vegetables should retain some crunch at the last and should not be totally cooked and mushy

Step 3

Add the chopped capsicum.Season the vegetable mixture with salt and pepper. Also add any optional ingredients (refer to the list above) at this stage.

Step 4

Add the egg and vegetable mixture together

Note: I fry the egg and vegetable mixture separately and then mix them together finally. This somehow reduces the "EGGY" smell from the dish.

Step 5

Add the cooked rice to the egg-veggie mixture and mix through. Check seasoning, add if necessary.

Note: In my opinion,Cooked rice which has been chilled for a while works best in case of all fried and variety rice. All the grains remain separate and don't get mushed like in the case of just cooked rice.

Step 6

Eat and let me know

Spinach soup

Spinach soup

Day 2 of my weight loss mission was very bad. My mom made my favourite Payasam. Totally unhealthy but tasted divine. So to redeem myself I made this soup for my dinner. 

Ingredients

1 bunch of spinach leaves

1 onion

3 cloves of garlic

1 carrot

a handful of beans

2 green chillies

1 maggi chicken soup cube (optional)

1 tsp Olive oil

2 cups of water

Salt and pepper to taste

Procedure

Step 1

Wash the spinach and remove any dirt and bad leaves. Slice the spinach into small pieces.

Step 2

Dice the onion, beans, carrot, green chillies and garlic finely.

Step 3

Heat 1tsp of olive oil in a non stick pan, heat and saute the onions and garlic.Till the onions are translucent and the garlic has lost its raw smell. 

Step 4

Add the chopped green chillies, carrot and beans to the mixture. Add the chicken stock cube(totally optional). Fry till partially cooked.

Step 5

After 5 mins add the chopped spinach leaves and cook for an additional 5 mins.

Step 6

Add 2 cups of water to the fried mixture and boil for 3 mins.

Step 7

Take out half the solid content of the soup into a blender and blend roughly. The vegetables should be soft but maintain some crunch. If the vegetables overcook, when we blend we will get a baby food like puree. You could go ahead and blend the entire content into a pureed soup. Its a matter of personal preference.

Step 8 

Add the blended mixture to the soup mixture and heat through. Add salt and pepper to taste

Step 9

Have the soup and pray that your guilt of having 2 cups of Payasam goes.

P.S

It tastes amazing. Not at all what you expect from something healthy.

Following the suggestion of my Dad I am going to include health benefits of this dish below.

Spinach - Good source of Iron, Minerals and Vitamins. Contains powerful antioxidants which fight heart disease and cancer. It is also a very good source of fiber

Carrot - Great source of Vitamin A. Improves vision.Cancer preventing properties. Healthy and younger looking skin.

Beans - Increases haemoglobin count and provides energy to the body without adding calories.They also help in improving the immune system of the body as they are a rich source of Vitamin C. Good for those suffering from diabetes.

Tit-Bit 

To make my soul happy. My baby sitting on my mom's silk sari.

BEETROOT SALAD

BEETROOT SALAD

                    After the longest time, I am restarting my food blog. I started my blog with full steam and then totally forgot about it. I guess that is why my sister calls me Dory ( the adorably forgetful fish from Finding Nemo). Anyway I have no reason to state why I was absconding. So after 2 years and 3 transfers (Hyderabad -> Vizag -> Kakinada) here I am.

After 4 years of marriage and 2 of those sitting at home happily, I am very sorry to face the mirror and see me "FAT". I know people (Meaning my sweet hubby) say its all in my head but the truth is I am not as fit I should be. So with  million false starts, I have decided to "TRY" eating healthy. And as all weight watchers I started my new healthy eating mission today( which I decided day before yesterday and postponed to yesterday and finally arrived today). My first recipe is a Salad,made of a vegetable my husband absolutely hates because he hates the colour Pink. So it was just me to finish the ugly Pink veggie.

Ingredients

1 Medium sized Beetroot - Partially steamed and diced

1 Small Red Onion - Sliced into half moons

1/2 Lemon's Juice

A small bunch of Coriander and Mint leaves

Salt and pepper to taste

Step 1

Steam the Beetroot with skin in a Idli maker or pressure cooker without adding weight. After 10 mins, remove the beet and allow it to cool. Remove the skin and dice the beetroot. The beet should be soft on the outside but still retain crunch inside.

Step 2

Slice the onions and add half a lemon's juice to it. This removes the acrid taste of the onion. I  can't say much about the smell.

Step 3

Clean and cut a small bunch of Coriander and Mint leaves. I have a preference for more Mint leaves. So I added more. Depends on your taste.

Step 4

Add all the ingredients in a large bowl. Add salt and pepper to taste.  

Step 5 

Eat with a self righteous smug grin..

P.S

1.For extra quirk add a pinch of Italian seasoning (Always makes me feel as if I am eating Pizza)