Burnt Garlic Fried Rice, Garlic Fried Rice Recipe

Burnt Garlic Fried Rice.

Indian style Veg Burnt Garlic Fried Rice Recipe.

Summer vacation has started for the children here and it has been crazy. On the brighter side, I don’t need to get up early in the morning to rush for school. I love to sleep late in the mornings. I was never a morning person and never will be. I get to enjoy another month of happy morning sleep. My son loves fried rice. And I love Garlic. Garlic makes everything good. This recipe for Burnt Garlic Fried Rice is such a hit in our house. Its so tasty and so good. Here is how we do it at home.

Getting the rice to the correct consistency is very important for fried rice. You do not want the rice to be mushy for Burnt Garlic Fried Rice. I have a few tricks for getting fluffy rice for Burnt Garlic Fried Rice every time. I use Basmati rice for the fried rice. Soak the rice in cold water for 20 minutes. You can cook the rice in a rice cooker or a pressure cooker. I cook the rice in the pressure cooker. For every cup of rice, I use 1 and 1/2 cups of water. Salt the water and bring it to a boil. Adding salt at this stage ensures that the rice is properly seasoned.

Add in the soaked and drained rice to the boiling water. Cover the pressure cooker with a lid and let it cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to release naturally.

Once the pressure has released naturally, open the lid and gently fluff up the rice with a fork and let it cool under a fan completely. The rice is done! Yay!!!!

Now the veggies for the Burnt Garlic Fried Rice. I use Cabbages, Carrots and Beans. Chop them very finely. I use a lot of cabbage as it tastes so good with the rice. I always use in the following ratio. 1 part carrot, 1 part beans and 2 parts cabbage.

Now, the fried part for the Burnt Garlic Fried Rice. Heat oil in a pan and add in the finely chopped celery. Celery adds a nice texture to the fried rice. Fry the celery for a minute. Add in the veggies.

Saute the veggies on high flame for 10-12 minutes. Once the veggies are cooked, add in the soy sauce and the rice vinegar.

Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.

Now, Its garlic time. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.

I like to add eggs to my rice. Its optional. Just scramble the eggs in little bit of oil and salt and add it to the rice.

Combine everything well and check for seasoning. Add salt if necessary. Serve Burnt Garlic Fried Rice hot.

Here is a printable recipe for Burnt Garlic Fried Rice.

For the Rice

• 2 cups Rice
• 3 cups water
• 1 teaspoon salt

Main Ingredients

• 3 tablespoon peanut oil
• 2 - 3 celery stalks, chopped fine
• 2 cups finely chopped cabbage
• 1 cup carrots, chopped fine (about 2 - 3 carrots)
• 1 cup beans, chopped fine (about 16 - 18 beans)
• 1/4 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ground black pepper

For the fried Garlic

• 1 teaspoon peanut oil
• 10 cloves garlic, chopped very fine

For the Scrambled Eggs (Optional)

• 1 teaspoon Oil
• 4 eggs
• 1/4 teaspoon salt

1. Cook the Basmati rice in a rice cooker or a pressure cooker and set aside.
2. Heat oil in a pan and add in the finely chopped celery. Fry the celery for a minute. Add in the veggies. Saute the veggies on high flame for 10-12 minutes.
3. Once the veggies are cooked, add in the soy sauce and the rice vinegar. Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.
4. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.
5. Just scramble the eggs in little bit of oil and salt and add it to the rice.
6. Combine everything well and check for seasoning. Add salt if necessary. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Asian

For the Rice

• 2 cups Rice
• 3 cups water
• 1 teaspoon salt

Main Ingredients

• 3 tablespoon peanut oil
• 2 - 3 celery stalks, chopped fine
• 2 cups finely chopped cabbage
• 1 cup carrots, chopped fine (about 2 - 3 carrots)
• 1 cup beans, chopped fine (about 16 - 18 beans)
• 1/4 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ground black pepper

For the fried Garlic

• 1 teaspoon peanut oil
• 10 cloves garlic, chopped very fine

For the Scrambled Eggs (Optional)

• 1 teaspoon Oil
• 4 eggs
• 1/4 teaspoon salt

1. Cook the Basmati rice in a rice cooker or a pressure cooker and set aside.
2. Heat oil in a pan and add in the finely chopped celery. Fry the celery for a minute. Add in the veggies. Saute the veggies on high flame for 10-12 minutes.
3. Once the veggies are cooked, add in the soy sauce and the rice vinegar. Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.
4. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.
5. Just scramble the eggs in little bit of oil and salt and add it to the rice.
6. Combine everything well and check for seasoning. Add salt if necessary. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Asian

Find it online : https://www.kannammacooks.com/burnt-garlic-fried-rice/

Recipe for Spicy South Indian Tamlinadu Style Murungakkai Kara Puli Kuzhambu. Drumsticks in tamarind gravy.

When I was young, me and my friends would never play near a drumstick tree. We were all made to believe that the tree hosts ghosts at night time. We would just never go near them. This is a very widely believed superstition all over Tamilnadu. It is also believed that eating drumsticks increases libido in men. This belief was popularized in a Tamil movie called Mundhanai Mudichu and it caught up with the masses.

Tamarind curries are an all time favorite for all South Indians. Its spicy, tangy and oh so perfect with rice. The flavor of drumsticks cooked in tamarind water is unbeatable. This is how we do Murungakkai Puli Kuzhambu – Drumsticks in Tamarind Gravy Taminadu style.

Soak a big lime size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.

The important thing about this curry is the addition of the ground masala paste. Here is how we do it. Heat oil in a pan and add in the urad dal and the chana dal and fry till lightly brown. Frying the dal till brown on a low flame is very important. So go low and slow.

Once the dal has been fried and lightly brown, add in the tempering ingredients. Add in the mustard seeds, fenugreek seeds, dry red chillies, black pepper, coriander seeds (dhania), cumin seeds (jeera) and curry leaves. Fry in low flame until the seeds splutter and the curry leaves are crisp.

Add in the onions and fry till they are soft.

Once the onions are soft, add in the tomatoes, salt, asafoetida (hing) and turmeric powder. Fry till the tomatoes are mushy.

Once the tomatoes are mushy, add in the fresh shredded coconut and fry briefly for a minute to combine. Remove off heat and let it cool.

Grind the fried masala mixture to a smooth paste adding up-to 2 cups of water. Set aside.

Now the curry! Heat oil in a pan until hot. We need to use sesame oil (gingely) for this recipe. Add in the mustard seeds and the dry red chillies. Let the mustard seeds splutter. Add in the onions preferably shallots (small onions) and the curry leaves. Fry for a couple of minutes until the onions are soft.

Clean the drumsticks and roughly peel their thick outer skin. Cut into 2 inch pieces. Add it to the pan. Add in the tamarind pulp. Add a little salt and let the drumsticks simmer in tamarind mixture for 15 minutes on low flame.

Once the drumsticks are soft, add in the secret ingredient – Jaggery. There is an untold rule in Tamilnadu style tamarind gravies. Wherever tamarind goes in a gravy, a tablespoon of jaggery also goes. It rounds out the flavor and enhances the taste.

Add in the ground masala to the pan. Check for seasoning. Add more salt if required.

Simmer the curry on low flame for 15 minutes covered with a lid.

Stir once in 5 minutes to avoid scorching at the bottom.

Remove off heat and enjoy with hot rice.

For the Tamarind Pulp

• Big lemon size tamarind
• 2 cups water

For the Masala Paste

• 2 tablespoon peanut oil
• 1 tablespoon urad dal
• 1 tablespoon chana dal
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 5 dry red chillies
• 1 teaspoon black pepper
• 2 teaspoon coriander seeds (dhania)
• 2 teaspoon cumin seeds (jeera)
• 2 sprigs curry leaves
• 1 Onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon salt
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon turmeric powder
• 1/4 cup fresh shredded coconut

For the Curry

• 3 tablespoon sesame oil (gingely)
• 1/4 teaspoon mustard seeds
• 2 Dry red chillies
• 2 sprigs curry leaves
• 10 - 12 shallots (small onions)
• 2 - 3 drumsticks
• 1 tablespoon jaggery

1. Soak a big lime size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
2. Heat oil in a pan and add in the urad dal and the chana dal and fry till lightly brown. Add in the mustard seeds, fenugreek seeds, dry red chillies, black pepper, coriander seeds (dhania), cumin seeds (jeera) and curry leaves. Fry in low flame until the seeds splutter and the curry leaves are crisp.
3. Add in the onions and fry till they are soft. Once the onions are soft, add in the tomatoes, salt, asafoetida (hing) and turmeric powder. Fry till the tomatoes are mushy. Once the tomatoes are mushy, add in the fresh shredded coconut and fry briefly for a minute to combine. Remove off heat and let it cool.
4. Grind the fried masala mixture to a smooth paste adding up-to 2 cups of water. Set aside.
5. Heat oil in a pan until hot. Add in the mustard seeds and the dry red chillies. Let the mustard seeds splutter. Add in the onions, preferably shallots (small onions) and the curry leaves. Fry for a couple of minutes until the onions are soft.
6. Clean the drumsticks and roughly peel their thick outer skin. Cut into 2 inch pieces. Add it to the pan. Add in the tamarind pulp. Add a little salt and let the drumsticks simmer in tamarind mixture for 15 minutes on low flame.
7. Once the drumsticks are soft, add in the jaggery. Add in the ground masala to the pan. Check for seasoning. Add more salt if required.
8. Simmer the curry on low flame for 15 minutes covered with a lid. Remove off heat and enjoy with hot rice.

Notes

I use Idhayam brand sesame oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Curry
• Cuisine: South Indian