Butternut Squash and Zucchini Fried Rice

This one is a perfect Lunch box recipe. I have used zucchini and butternut squash(Oh! I seem to have become a fan and regular eater of butternut squash! what to do. It is firm.. or soft.. or mushy.., depending on how long I leave it on the stove, and every time it turns out perfect and tastes so good and blends well with everything!). Its very quick and easy to make too! Cooking rice is in fact the most time consuming part in this preparation.

Zucchini and Butternut squash can be substituted with any available veggies, But of course, I cannot guarantee that they will not be look spoilers! 

Zucchini and Buttercup fried rice with Beetroot Raitha..

To make this we need:

1 tbsp butter

salt and olive oil as required

A tbsp of Light soy sauce

chopped butternut squash and Zucchini
Julienne onions and some shallots

few garlic cloves, chopped

slit green chillies and black pepper as required

cooked rice 3 cups

A Closer look of the fried rice!

Heat a pan and splash in some olive oil and butter. Fry the onions, shallots (Yes, don' even bother about tempering, remember this is not a traditional dish? ;)) chillies and garlic and add in the chopped veggies. add in the soy sauce and cook till the veggies are done. add the black pepper and mix with cooked rice. 
And, Voila we are ready to serve! I did with some beetroot raitha.


Beet root raitha recipe: Mix a cup of grated beets with curd, salt and black pepper powder as required.


Do not miss out the butter and soy sauce. Essential for the flavor!

Parupparisi Sadam

I must definitely whole heartedly acknowledge that this recipe is from my husband! hehe :)

This is a traditional coimbatore cuisine, very specifically. Another quick recipe, healthy too!

My mom used to make this and the aroma would fill the entire house.. that me and my brother would smell it even before entering the house, getting back from school......hmmmmm.. Good old days they were!

Ingredients:

Rice - 1 cup

Toor dhal  - 1/3 cup

Chopped Onion  - 1/3 cup

Chopped tomatoes -1/2 Cup

Garlic Cloves - 6

Red Chillies - 4

Garam Masala - 1/2 tbsp

Chilli Power - 1/2 tbsp

Turmeric Powder - A pinch

Corriander Powder - 1/2 tsbp

Moong dhal - 1 tbsp

Cumin seeds

Mustard seeds

Salt to taste

Oil to fry

Method: Soak the rice and toor dhal in enough water (to cook) for 15 minutes.

Heat a Pan and pour the oil, once the oil heats up, add mustard seeds and cumin seeds and let them splutter. Then add the red chillies and moong dhal and fry for sometime before adding onions and garlic. Saute the onions till they turn golden brown and add the tomatoes. Keep stirring and add the coriander powder, chilli powder, garam masala md pinch of turmeric and salt. Keep stirring till the mixture cooks and it need not fry completely as anyways we are going to cook this again.

Transfer the cooked ingredients to a pressure cooker and add the soaked rice and dhal to it.Add more water if needed and pressure cook this till the rice cooks. Garnish with coriander leaves and serve.

This is so easier to cook and much more healthier compared to lemon rice and tomato rice vagaira!