Rice and Dal Ghee Kichadi Recipe

Rice ghee kichadi is such a comforting food, easy to digest and also very soothing when we are down with headache, fever or common cold. I remembered my mom and my granny while preparing this dish. As a kid this ghee kichadi was always prepared for me when I use to fuss and not eat, especially when i was down with flu or cold. I have improvised this dish as per my liking and switched the rice from ordinary table rice to Jeera rice and also used mixed dals in this dish. The taste of kichadi was ultimate and very flavorful. 

Rice and Dal Ghee Kichadi Recipe Video Shorts on Vidyascooking Youtube Channel.

Ghee Kichadi Recipe:

1 1/2 Cups Jeera Rice

1 1/2 Cups Mixed Dal ( Toovar, Moong , Masoor)

2 Finely Chopped Onions

2 Ripe Finely Chopped Tomatoes 

5 Sprigs Coriander Leaves Finely Chopped 

5 Sprigs Mint Leaves Finely Chopped 

5 Sprigs Curry leaves 

3 Green Chilies Slit 

2 Inch Sticks Cinnamon 

3 Cloves 

3 Cardamoms 

1 Bay leaf

4 Pepper Corns 

2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Turmeric Powder 

1 Tsp Cumin

5 Cloves Crushed Garlic 

1/4 Tsp Asafetida 

3 Tbsp Ghee

2 Tbsp Oil 

Toovar Dal = Split Pigeon Peas

Moong Dal = Split Mung Beans

Masoor Dal = Red Lentils

Prep:

Peel and rinse onion twice, finely chop and reserve.

Rinse tomatoes twice, finely chop and reserve.

Remove stems from chilies, rinse twice, slit the chilies in half and reserve.

Peel and rinse 1/4 cup ginger and 1/4 cup garlic, equal portions. Roughly chop and add to a mixerjar, grind to form a smooth paste and reserve.

Separate mint and coriander leaves, rinse in water twice, pat dry and finely chop.

Peel and rinse 6 to 8 cloves of garlic, slightly crush the garlic and reserve.

Separate curry leaves, rinse in water twice and reserve.

Combine the rice and dals in a mixing bowl rinse thrice drain and reserve.

Method:

Heat a pressure cooker on medium flame with 3 tbsp ghee and 2 tsp oil.

Add cumin, cardamoms, cloves, cinnamon, and bayleaf to the oil and allow to splutter.

Add crushed garlic and slit chilies fry for few seconds.

Next add finely chopped tomatoes, onion and curry leaves, stir and fry on medium flame.

Once the onions turn transparent and the tomatoes have softened, add ginger and garlic paste, turmeric and coarse salt. stir and fry till the oil separates.

Add washed rice and dals stir and fry for few seconds. Measure and add 6 cups of water.

I have added extra liquid so that the rice and dals are slightly mushy consistency. 2 cups of dals and rice I added 6 cups water.

Cover the pressure cooker with lid and place the whistle. Place the flame on high and allow the rice and dals to cook for 4 to 5 whistles.

Remove the cooker from flame after 5 whistles allow the pressure to reduce. Open the cooker and mix the rice and dals once.

Serve the piping hot kichadi on a serving plate and top with ghee...Enjoy!

Coconut Rice Recipe / Thengai Sadam Recipe

This coconut rice recipe is so popular here in southindia, mom's across Tamil homes would prepare this dish for tiffin box, or with leftover rice and sometimes as prasadam / offering for lord Ganesha on sankatahara chaturti day. I've been enjoying this dish since my childhood. Coconut has amazing healing properties and when consumed with rice they say if you gut is irritated due to spicy food, coconut heals the system faster.

Coconut Rice Recipe Video Uploaded on Vidyascooking Youtube Shorts

Coconut Rice Recipe Ingredients:

2 Cups Cooked Rice

1/2 Cup Grated Coconut

1/4 Tsp Mustard

1/4 Tsp Split Black Gram Dal

1/4 Tsp Split Chickpeas

1/4 Tsp Asafetida

3 Dried Red Chilies

2 Sprigs Curry Leaves

10 Cashews

3 Tbsp Coconut Oil

Salt as per taste.

Prep:

To prep 2 cups cooked rice measure 1 1/2 cups raw rice in a bowl, rinse the rice in water till the water runs clear. Transfer the rice to a pressure cooker or electric cooker measure and add 3 cups water stir cover and place a whistle cook on high flame until 4 whistles remove from flame uncover allow the rice to reach room temperature.

Grate the fresh coconut and reserve.

Break the dried red chilies in half and reserve.

Break the cashews in half and reserve.

Separate the curry leaves from stem, rinse in water twice and reserve.

Method:

Heat a wok on medium flame with coconut oil.

Add split chickpeas, split black gram dal and cashews fry till golden.

Add mustard seeds allow it to splutter. Add dried red chilies and fry it a bit.

Add grated coconut and curry leaves fry it a bit.

Add asafetida and stir well.

Add rice and break the lumps if any using back of the spoon. Add salt as per taste and stir well.

Cook the rice until it has heated well, remove from flame and serve right away...Enjoy!

Amla Rice / Nellikkai Sadam / Gooseberry Rice

This flavorful amla rice has always been a family favorite. Mom used to pack amla rice for my school and office lunch. Amla, also known as Indian gooseberry, offers a wide range of health benefits, including boosting immunity, supporting heart health, improving digestion, and promoting skin and hair health. It's a rich source of vitamin C and antioxidants, making it a valuable addition to a healthy diet. 

Amla Rice Recipe Posted on Vidyascooking Youtube Shorts 

Ingredients:

2 Cups Cooked Rice

2 Large Amlas Grated

3 Finely Chopped Green Chilies

3 Sprigs Curry Leaves

2 Dried Red Chilies

1/2 Tbsp Split Channa Dal

1/2 Tbsp Split Urad Dal

1/4 Tsp Mustard Seeds

1/4 Tsp Asafetida

1 Tbsp Groundnuts

1/4 Tsp Turmeric Powder

1/2 Tbsp Salt

Oil as required.

Prep:

Rinse 1 1/2 Cups rice till clear water. Then place the rice in a cooker with 3 cups water, cover and place a whistle. Cook the rice for 3 to 4 whistles on high flame. Once the rice is cooked, spread it on a plate to cool down before preparing the dish.

Wash and grate the amlas using a cheese grater.

Separate the curry leaves from the stem and rinse in water twice.

Remove the stems from the chilies, rinse in water and finely chop.

Method:

Heat a wok with  3 tbsp oil. Once the oil stars to smoke place on medium flame, add split chickpeas and black gram dal allow it to fry for few seconds.

Add the mustard seeds and allow it to splutter. Add groundnut and fry it for few more seconds.

Break the dried red chilies in half and add it to the wok fry all the ingredients for few seconds. Add the curry leaves and chopped green chilies and fry it a bit.

Add the grated amla, asafetida, turmeric powder and salt fry the amla till transparent or glossy.

Add the cooked rice and mix well if there are lumps in the rice break it with the spatula and stir well till well combined.

Allow the rice to heat up and absorb the masala. Plate the amla rice and serve...Enjoy!

Beetroot Rice Kichadi Recipe

Beetroot rice kichadi was so tasty and comforting, this is a must try recipe.

Beetroot Rice Kichadi Recipe is Uploaded on Youtube

Ingredients:

150 Grams Jeeragasambarice 

2 Tsp Mysore Dal ( Red lentils)

2 Tsp Toovar Dal ( Split Pigeon Peas)

2 Tsp Moong Dal ( Split Mung Beans)

100 Grams Beetroot ( Finely Chopped)

2 Green Chilies Slit

1 Medium Onion Finely Chopped 

5 Pods Garlic Finely Chopped 

2 Sprigs Curry Leaves

1/4 Tsp Cumin Seeds 

1/4 Tsp Fennel Seeds 

1/4 Tsp Black Peppercorns 

2 Bayleaves

2 Tsp Ginger and Garlic Paste 

3 Cloves

3 Cardamoms 

2 Inch Sticks Cinnamon 

1 Star Anise 

2 Strands Mace (Javitri)

1/4 Tsp Asafoetida 

1 Tbsp Oil

1 Tbsp Ghee 

Salt as per taste 

Prep:

Wash and peel the onion and garlic. Finely chop and reserve. 

Wash and remove the stems in the chilies, slit the chillies in half and reserve.

Wash and peel the beetroot, finely chop and reserve.

Wash and peel equal portion of ginger and garlic, add it to mixerjar and grind prepare smooth paste and reserve.

Wash the dals and rice reserve. 

Method:

In a rice cooker add washed rice and dals, along with 4 cups of water and 1/4 tsp turmeric powder stir and combine. Cover and cook for 4 to 5 whistles on high flame. Remove from flame and reserve.

Heat a wok with ghee and oil on medium flame. Add bayleaf, cumin seeds, fennel seeds, cinnamon, staranise, cloves, cardamoms, pepper and mace, allow the spices to splutter.

Next add finely chopped garlic, onion, slit green chilies and curryleaves fry till onion is transparent. 

Add ginger and garlic paste stir and fry till raw flavor reduces.

Add finely chopped beetroot stir and fry for a minute.

Add 1 cup water a 1 tsp salt stir the veggies well, cover and cook till tender on medium flame.

Once the veggies have softened, add cooked rice and dals stir well and allow to cook along with veggies for 5 minutes. 

Add finely chopped coriander and stir well. transfer the kichadi to a serving dish and serve...enjoy!

Palak Kichadi Recipe (Spinach Kichadi)

Palak kichadi is a must try recipe it has to be consumed hot topped with ghee. Nutritious and healthy meal for entire family. I prepared this kichadi for lunch along with raita and papad.

Recipe Video is Posted on Vidyascooking Youtube English and Tamil Channel 😉

Palak Kichadi Ingredients:

Masala Paste:

1/4 Cup Onion

1/4 Cup Tomatoes

3 Green Chilies

1/2 Inch Ginger

4 Garlic Pods

1 Inch Cinnamon

2 Cloves

3 Cardamoms

2 Cups Spinach

2 Tsp Oil

For Masala Rice:

1 Cup Jeera Rice (Seeraga Samba Rice)

1 Cup Split Moong Dal (Mung Beans)

1 Inch Cinnamon

1 Star Anise

2 Cloves

3 Cardamoms

1/2 Cup Onions

1/2 Cup Tomato

3 Sprigs Curry Leaves

3 Green Chilies 

1/4 Tsp Turmeric

1/4 Tsp Asafetida

Salt as per taste

Oil as required

Ghee as required

Prep:

Peel 2 medium size onions, rinse in water twice. Finely chop the onions and reserve.

Rinse 2 medium size tomatoes in water. Finely chop the tomatoes and reserve.

Remove the stems from green chilies and chop into half.

Peel and rinse 10 pods garlic. Chop the garlic.

Peel and rinse ginger, chop the ginger and reserve.

Pluck and remove the roots from spinach. Rinse the spinach 3 to 4 times in water. Roughly chop if needed and reserve.

Wash and soak the rice and split moong dal.

Separate 4 sprigs curry leaves from stem rinse in water and reserve.

Remove the stem from 3 green chilies, slit the chilies in the middle and reserve.

Peel and rinse equal amount garlic, roughly chop and add it to a mixerjar, grind the ginger and garlic to form a smooth paste and reserve.

Boil 6 to 7 cups water and reserve, use warm water to prepare such recipes the cooking process will be much faster.

Prepare Spinach Masala:

Heat a pan with 2 tbsp oil on medium flame.

Add cinnamon, cloves and cardamom allow the spices to splutter.

Add 1/2 the amount chopped garlic and ginger and fry it a bit.

Add half the amount chopped onions, tomatoes and chilies fry all the ingredients until onions turn transparent.

Add spinach cover then pan with lid and allow the spinach to wilt and cook down.

Once the spinach has cooked remove from flame allow it to reach room temp. Add the spinach masala to a mixer jar without adding water grind to form a smooth paste and reserve.

Method:

Heat a pressure cooker with 2 tbsp ghee and 1 tbsp oil.

Add cinnamon, star anise, cloves and cardamom allow the spices to splutter.

Add chopped garlic and fry till raw flavor reduces. Fry the garlic till light golden in color.

Add finely chopped onion, tomatoes, slit green chilies and curry leaves and fry till onions turn transparent.

Add asafetida, ginger and garlic paste and fry it till raw flavor reduces. We can add 2 tbsp water to cook down the onions till raw flavor reduces.

Drain and add the rice and moong dal to the onion masala. I measured and added 6 cups warm water stir it once.

Add coarse salt and stir well. Place the lid and whistle on high flame allow the rice to cook for 3 to 4 whistles.

Once the pressure has reduced, remove the whistle and lid from the pressure cooker. Add the palak puree mix all the the ingredients once and adjust the consistency with warm water, add salt if needed and place it on medium flame.

Cook the palak kichadi for 3 to 4 minutes on medium flame.

Remove the kichadi from flame and serve it hot topped with ghee...Enjoy!

Palak and Methi Chicken Biryani Recipe ( Natti Dum Biryani Style Recipe )

Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken biryani is aromatic and very tasty locals here in Karnataka refer this type of biryani as "natti biryani".

Palak and Methi Chicken Biryani Recipe is Posted on Youtube English Channel 😊

Palak Methi Chicken Semi Dry Fry Recipe
Ingredients for Masala:
10 Sprigs Mint
10 Sprigs Coriander
1/4 Cup Fenugreek Leaves
1/4 Cup Spinach Leaves
1/2 Cup Onion
1/2 Cup Tomato
5 Green Chilies
1 Tsp Coriander Powder
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 1/2 Inch Stick Cinnamon
3 Cardamoms
3 Cloves
1/4 Tsp Black Pepper
1 Strand Stone Flower
1 Marathi Moggu
1 Star anise
1 Black Cardamom
3 Strands Mace (Javitri)
1 Tbsp Ginger and Garlic Paste
2 Tbsp Oil

Prep:

Peel and wash onion. Slice the onion and reserve.

Wash the tomato, chop and reserve.

Remove the stems from chilies, wash and slit.

Separate mint leaves from stem, rinse twice and reserve.

Separate spinach leaves from stem, rinse twice and reserve.

Separate coriander leaves from stem, rinse twice and reserve.

Separate fenugreek leaves from stem, rinse twice and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Prepare Masala Paste:

Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.

Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes. 

Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.

Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.

Once the masala has fried remove from flame allow it to reach room temp.

Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.

We can prepare this masala paste and store it in a airtight container refriderated for a week.

Chicken Biryani Ingredients:

750 Grams Curry Cut Chicken 

500 Grams Basmati Long Grain Rice

2 Tbsp Ginger and Garlic Paste

1 Large Onion

1 Large Tomato

2 Green Chilies

1 Inch Cinnamon

3 Cloves

3 Cardamoms

2 Bayleaves

1 1/2 Cups Ground Biryani Masala Paste

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

3 Tbsp Yogurt

3 Tbsp Ghee

3 Tbsp Oil

1/2 Lime Juiced, 2 Tbsp Coriander for Garnish.

Prep:

Prepare the biryani masala paste first.

Wash the chicken well. Place it in a colander allow excess moisture to drain.

Whisk 3 to 4 tbsp Yogurt and reserve.

Prepare Ginger and Garlic Paste. Peel and Wash equal amounts of ginger and garlic. Chop the ginger and garlic, next add it to a mixer jar and grind to form a smooth paste.

Peel and wash onion. Roughly chop the onion and reserve.

Wash the tomato. Roughly chop and reserve.

Wash the lime chop in half then juice the lime in a bowl and reserve.

Separate coriander and mint leaves, rinse in water twice, finely chop and reserve.

Boil 3 to 4 cups water in a pot.

Method:

Heat a heavy bottom pot on medium flame.

Add ghee and oil allow it to reach temp. Add bayleaf and whole spices allow it to splutter.

Add onion, tomato, slit chilies, ginger and garlic paste, followed by chilly powder and turmeric powder fry all the ingredients till the onion turns transparent.

Add Yogurt and fry till the oil separates. Next add the chicken and fry in the masala for 5 to 10 minutes on medium flame.

Add salt and biryani masala, stir and fry the chicken in the masala for 2 to 3 minutes. Add 1 cup water to cook the chicken cover and cook the chicken till tender.

While the chicken is cooking sort the rice and wash the rice twice in water add enough water and soak the rice.

Drain and add the rice in the chicken and stir well. Measure and add water for every 1 cup rice add 1 1/2 cups water stir once. Check and add salt if needed.

Place on high flame allow the rice to absorb most of the moisture. Then stir once cover and place on low and cook for 15 minutes.

Once the biryani is done garnish with lime juice, mint and coriander. Serve the chicken biryani hot with raita...Enjoy!

Double Beans Mutton Pulao Recipe

Double Beans or also called as Christmas beans is only avaiable during winter we prepare many dishes with these double beans.  I like to prepare mutton pulao using these double beans.

Recipe Video Updated on Youtube English and Tamil Channels 😊

Ingredients:
300 Grams Mutton
250 Grams Rice
1 Medium Onion
150 Grams Double Beans
6 Green Chilies
6 Sprigs Mint Leaves
6 Sprigs Coriander Leaves
1/2 Lime
2 Tbsp Ginger and Garlic Paste
2 Bay Leaves
1 Star Anise
2 Inch Cinnamon
2 Cardamom Pods
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 Marathi Moggu
2 to 3 Strands Javitri
2 Cloves

3 Tbsp Oil and Ghee

Salt as per taste

To Cook the Meat:
1/4 Tsp Turmeric Powder
1/4 Tsp Chilly Powder
1/4 Tsp Salt 
2 Green Chilies

Prep Step:

Peel and wash medium onion. Chop into half then slice the onion.

Remove the stems from chilies and chop into tiny pieces and reserve.

Peel and wash equal portions of ginger and garlic (1 1/2 inch ginger and 10 pods garlic) add it to a mixer jar and grind to form a smooth paste.

Shell the double beans and reserve.

First Step Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

Second Step Cook Double Beans:
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add salt stir well cover and cook the beans for 10 minutes or until tender and reserve.

Prepare The Pulao:
Wash the rice twice and soak it till the meat masala is done.
Heat a handi with 2 tbsp oil and 1 tbsp ghee.
Add the sliced onion, ginger and garlic paste followed by whole spices (cinnamon, shahi jeera, fennel seeds, star anise, cloves, cardamom, Javitri, Marathi Moggu and Bay leaves).
Fry all the ingredients till the onion is transparent.
Add the chopped chilies, finely chopped mint and coriander fry all the ingredients.
Next add the cooked Mutton, followed by cooked beans stir and fry all the ingredients add salt as per taste stir well and cover cook it for 10 minutes.

Drain the rice and add it to the mutton stir well.
Measure and add water for 1 cup rice 1 1/2 cups water. If we are using meat broth measure 1 1/2 cups meat broth and use instead of water.
Stir all the ingredients well add salt as per taste. Bring to rapid boil, cover and place a heavy object on the lid. Place the flame on low and cook the pulao for 15 minutes on very low flame.
Open the lid after 15 minutes gentle hands stir the pulao add lime juice, garnish with finely chopped coriander and mint, dish out the pulao on a serving platter serve hot with raita and Enjoy!

Kabuli Chana Pulao (Kondakadalai Pulao) Recipe

Chana pulao is so comforting during winter and monsoon months. I like to pair this pulao with aloo raita and gobi 65. My aunty is an expert when it comes to chana pulao she used always make it on request.

Recipe Video is posted on Youtube English and Tamil Channels 😉

Ingredients:

250 Grams White Chickpeas (kabuli chana)

250 Grams Basmati Rice

4 Green Chilies

Fist Full Mint and Coriander

1 Large Onion

1 Large Tomato

2 Tbsp Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1/4 Tsp Pepper Corns

4 Cloves

4 Green Cardamom

2 Inch Sticks Cinnamon

1 Black Cardamom

1 Bayleaf

1/4 Tsp Asafoetida

1/4 Shahi Jeera or Cumin Seeds

2 Tbsp Oil

2 Tbsp Ghee

Salt as per taste

Prep: 

Wash and Soak chana over night.

Rinse chana twice next day then add it to a pressure cooker.

Add 2 cups water, 1/2 tsp salt and 1/4 tsp asafoetida cover and place a whistle and cook for 3 to 4 whistles or until the chana is tender and mashes easily when pressed.

Peel and wash equal amounts ginger and garlic. Roughly chop and add it to a mixer jar grind to form a smooth paste.

Peel and wash onions. Finely chop the onions and reserve.

Wash the tomatoes and finely chop and reserve.

Separate coriander and mint leaves rinse well in water, reserve fist full of coriander and mint leaves for masala and finely chop approx 1 tbsp, and reserve.

In a mixer jar add yogurt, 2 chilies, 2 cloves, 2 green cardamoms, 1 inch stick cinnamon and pepper corns, grind to form a smooth paste.

Method:

Heat a pressure cooker on medium flame. Add oil and ghee allow it to reach smoking point.

Add the remaining whole spices and bayleaf allow it to splutter.

Add onion and fry till transparent, next add chopped tomato and fry till tender.

Add ginger and garlic paste followed by ground masala paste and fry all the ingredients for 2 minutes.

Add 1/2 cup water to the masala and cook it till the oil surfaces.

Add the cooked chickpeas and salt to the masala, stir and fry for a minute.

Wash the basmati rice well and add it to the chana masala and stir well.

Add salt as per taste and water. For 1 measure rice I have added 2 cups water.

Once we add the water stir well and add salt stir once more, cover and place a whistle cook for 2 to 3 whistles.

Once the rice has cooked remove the cooker from flame allow the pressure to reduce then open the lid and mix the rice well.

Garnish the chana pulao with mint and coriander and serve hot with lime wedges...Enjoy!

Veg Fried Rice Recipe

When in doubt prepare veg fried rice 😊 This recipe is my go to meal if I'm struck and not planed any menu. I always have a batch of basic veggies in my fridge beans, carrots, capsicum and peas, preparing veg fried rice is simple for me.

Veg Fried Rice Recipe Video Posted on Youtube English 😊
 

Ingredients:
2 Cups Cooked Basmati Rice
1 Large Onion Finely Chopped
1/4 Cup Carrot Finely Chopped
1/4 Cup Beans Finely Chopped
1/4 Cup Capsicum Finely Chopped
3 Green Chilies Finely Chopped
1 Inch Ginger Finely Chopped
10 Pods Garlic Finely Chopped
3 Dried Red Chilies
1/4 Tsp White Pepper Powder
1/4 Tsp Black Pepper Powder
1 Tsp Soya Sauce
1 Tsp Vinegar
1 Tsp Lime Juice
1 Tsp Finely Chopped Coriander
1 Tbsp Sesame Oil
Salt as per taste

Prep:

Wash 1 1/2 cups basmati rice and soak it for 15 minutes. Drain and add the basmati rice to a cooker. Measure and add 1 1/2 cup water cover and cook the rice for 10 minutes or two whistles until done. uncover the cooker and allow the rice the cool down.

Peel and wash carrot, finely chop and reserve.

Separate the stem and string from the beans and finely chop.

Peel and wash onion and finely chop.

Peel and wash ginger and garlic and finely chop.

Separate the stems from chilies and finely chop.

Wash the capsicum, chop in half remove the seeds and stem. Finely chop the capsicum and reserve.

Separate the coriander leaves from stem, rinse twice and finely chop.

Method:

Heat a wok with 1 Tbsp Sesame oil.

Break the dried red chilies into half and add it to the hot oil allow it to fry a bit.

Add finely chopped onion and chilies and fry till onion turns transparent.

Add finely chopped ginger and garlic and fry till raw flavor and reduced.

Add finely chopped carrot and beans stir and fry for 2 minutes. Sprinkle some water stir well, cover and cook the veggies on medium flame.

Add finely chopped capsicum and stir well fry all the veggies on medium flame for 2 minutes. 

Add soya sauce, vinegar or lime juice, white pepper powder, black pepper powder and salt to the veggies and stir well.

Gently separate the rice and add to the veggies and stir well. Fry the rice with the veggies for 2 to 3 minutes, garnish with coriander and serve the veg fried rice hot...Enjoy!