Fried Rice (Plain And Simple!)

I've always been a fan of plain, simple, no-fuss cooking. And why not? There's much to be said for dishes that you can rustle up at ten minutes' notice, dishes that don't require much chopping of ingredients and stirring of gravy. So when I found myself home-alone the other day, wondering what to cook for lunch, I decided on Fried Rice - no frills, no fuss, easy as 1-2-3!

What You Need:

Good long-grained rice (preferably Dehradun variety) - 1 measure (for 1 person)

Chopped red and yellow bell peppers - according to rice measure

Sliced button mushrooms - 4

Sweet corn - 1/2 cup

Chopped onion - 1

Garlic paste or garlic flakes - 1 teaspoon

Thai Sweet Sauce - or just about any kind of sauce will do!

Butter - 3 tablespoons

Here's How You Make It!:

Make the rice the normal way, be careful not to overcook it. Drain it of water and set aside.

Add some butter in a saucepan, when it melts and starts sizzling, add the onions, and fry.

Add chopped peppers and mushrooms, as well as the sweet corn.

Let the vegetables cook on their own, then add the rice, the sauce, some salt and pepper, and stir continuously, till it's all mixed up.

You'll know the Fried Rice is done when the rice and the vegetables have come together well, make sure it doesn't become sticky.

Serve with salad and a little bit of fresh coriander. Yum!

Special thanks to Shreya Sarkar for photo-editing.

Chicken Pulao.

Chicken Pulao. Steaming hot.
A treat for the senses on nights that surround you with a vague sense of something's-not-quite-right. Chicken Pulao, with its smell of ghee, flavouring of cinnamon and clove, its chunky bits of chicken, potato and tender rice... Chicken Pulao makes it all better.
I cooked this with chicken that had been marinated in tok doi and dhonepata chutney. Add a bit of gondholebu to the Pulao when it's done, and it's simply delicious. Team it with raita or even salad, for a meal that stays with you.
Aah, heavenly.