Thursday, April 11, 2013

Fried Rice with Peanuts and Almonds

I wanted to cook fried rice with different combination. So, I put dry fruits instead of vegetables. Here is the recipe for Rice fried with peanuts, almonds ad dried cranberries.

Fried Rice with Peanuts and Almonds


3 cups Cooked  Rice
1/4 cup Peanuts
1/8 cup Slivered Almonds
1/8 cup Dried Cranberries
1/4 tsp Turmeric Powder
1/4 tsp Red Chili Powder
1/4 tsp Mustard Seeds
1 /2 tbsp Lemon Juice
Salt as per taste
1 tbsp Oil

  1. Heat the oil in the pan and fry the peanuts. Take the peanuts out and put them aside.
  2. Put the mustard seeds in the oil. When seeds are ready, add turmeric powder, chili powder, cooked rice in the pan, mix them and stir fry.
  3. When the rice is little bit fried, add peanuts, almonds, cranberries, salt and then mix them thoroughly. Cook it fo 2 minutes and then put heat off.
  4. Mix lemon juice to the pan and then serve it hot.

Monday, April 8, 2013

Stir Fry Sweet Peppers with mushrooms

This recipe is a small variation of my old recipe Mushroom Capsicum. I have already mentioned earlier that my husband is fond of mushrooms. So, I keep trying to do various combinations with mushroom as it has a very different taste and texture. I like this recipe because of its colorful combination. So, here is the recipe.

Stir Fry Sweet Peppers with mushrooms

2 cup finely cut White Button Mushrooms
1 Red finely cut Onion
10 finely cut Small Sweet Peppers (different colors)
Salt according to taste
few lemon juice drops
1 tsp Oil

  1. Heat the oil in the pan and saute the onion in the oil till it is softened. 
  2. Add sweet peppers and stir fry for 2-3 minutes. Then add mushrooms & salt into it and saute it till both are cooked thoroughly. No need to cover the pan. 
  3. Remove the pan from the heat and add few drops of lemon juice.
  4. Serve it hot.

Friday, April 5, 2013

Banana Almond Cranberry Bread

Last whole week, we were traveling around North Carolina and South Carolina. Before going on the trip, I made sure that no food is left outside from the refrigerator to avoid spoiling. And also I didn't buy any food which we won't be able to use in next week and can't survive for one week. But I totally forgot about bananas.

Bananas were raw when we went. When we came back, the bananas got over ripe. Now what? No one was ready to eat over ripe bananas. I, myself, don't like to eat over ripe banana. So, what should I do? I thought about it and went through my recipes. I find the recipe for Banana Walnut Bread. I decided to use this recipe with some variations.
Banana Almond Cranberry Bread


2 cups Brown Rice Flour
1-1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Cinnamon
2 Eggs, beaten
2 cups mashed, ripe bananas
1 cup Sugar
1/4 cup Slivered Almonds
1/4 cup Dried Cranberries
Few drops of Vanilla Extract
1/2 cup Canola Oil

  1. Preheat oven to 350 F. Spray medium bread pan with nonstick cooking spray.
  2. Combine dry ingredients except sugar in a small bowl.
  3. Mix other eggs, banana, sugar, vanilla extract and oil in a large bowl.
  4. Add dry ingredients and mix it to make a smooth batter. Pour the batter into the pan.
  5. Bake for an hour or until a toothpick comes out clean.
  6. Cool for a few minutes before removing from pan and then cool on a wire rack.