Kimchi fried rice

Fried rice cooked in spicy kimchi, bok choy, scrambled eggs, scallions and gochugaru! Makes a hearty and delicious family dinner for the cool fall and winter evenings.

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I love Korean food and we are so lucky to have an amazing family owned restaurant in town that we often visit. I was introduced to Korean food only 3 years ago, when we did our kitchen renovation. In those 3-4 months we visited many restaurants and this Korean restaurant in town is still one of our favorite. It was at this restaurant that I was introduced to the Kimchi – a traditional Korean side dish. When you arrive at the restaurant they offer several side dishes ‘Banchan’, such as salad, kimchi, fish cakes, sprouts,etc. I loved the taste of Kimchi right away and is my favorite side dish. Funny part is that each person in my family likes one specific side dish and absolutely dislikes the rest. So other than me, no one else really cares for Kimchi.

I have read a lot about the health benefits of Kimchi. It is loaded with vitamins A, B, and C but its biggest benefit is, in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. I would love to make my own Kimchi some day, but for now I buy myself a container from the restaurant itself. Kimchi and the Korean chili powder, ‘gochugaru’, is also available in local grocery stores like trader joe’s and whole foods in the US.

There is an amazing food blog called tworedbowls.com that I follow. They have some incredible asian recipes and stunning photos! I love their recipes and one recipe that I found very interesting is “Kimchi fried rice”.  I thought this was a great way to get rest of my family to eat Kimchi, as we all love fried rice in our home. Fried rice is our go-to weeknight family meal and I thought I could use a new fried rice recipe. So todays recipe is inspired from the blog tworedbowls.com.  I have changed some of the ingredients from the original recipe to suit my food preferences.

Here is how I make it:

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Chop kimchi, bok choy and scallions. Dice onions and mince garlic cloves. Cook rice and keep aside. Recipe calls for a day old rice but I always forget to do this. So I start making fried rice by first cooking the rice and letting it cool while I work with other ingredients.

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Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.

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Add chopped bok choy (or any greens like chard, spinach), half of the scallions and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs and mix well. Add gochugaru and remaining scallions. Mix well.

IMG_9994.jpg Serve the rice topped with egg cooked sunny side up!

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Recipe:

Prep time: 10 mins  Cooking time:25 mins  Total time: 35 mins

Ingredients:

3 cup chopped bok choy
3-4 eggs
1/2 cup diced onions
1/4 cup chopped scallions
4 garlic cloves minced
1 cup of Kimchi chopped with liquid
6 cups of cooked rice (I use Jasmine rice)
1 tsp gochugaru (Korean chili powder)
2 tbsp cooking oil
1-2 eggs to fry on top

Directions:

  1. Cook rice and keep aside. Recipe calls for a day old rice but I always forget to do this. So I start making fried rice by first cooking the rice and letting it cool while I get other ingredients ready.
  2. Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.
  3. Add chopped bok choy (or any greens like chard, spinach), half of the scallions and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs and mix well. Add gochugaru and remaining scallions. Mix well. I usually do not to add extra salt to the fried rice but you can add some salt to your taste. (Note: I cook the rice with some salt)
  4. Serve the rice hot, topped with an egg cooked sunny side up!

Enjoy!

Lentils with drumstick Leaves

After weeks of indulging into festive foods, its high time to share some healthy and everyday dishes that I cook for my family. Lentils aka Daal is a favorite dish in my home. My boys love all sorts of daals. I feel happy and satisfied to see them eating healthy and protein packed foods (at least for weekday dinners).

During my recent trips to Indian grocery store, I noticed some greens that I had never seen before. The label on them said ‘Drumstick leaves’. Not knowing how to use them I did not buy them. I was curious what they were used for. After researching a little bit I found out that these leaves are a nutritional power-house. Here is the nutrition information from wikipedia: The leaves are the most nutritious part of the plant, being a significant source of B vitaminsvitamin C, provitamin A as beta-carotenevitamin Kmanganese, and protein, among other essential nutrient  Continue reading “Lentils with drumstick Leaves”

Homemade Mango Jam

Homemade Mango Jam – A simple but flavor packed recipe made with few basic ingredients and has no preservatives, additives, artificial sweetners or colors.

Can you believe summer is almost over? I had an amazing summer with a memorable trip to India and Italy. For the first time in 18 years, I got to feast on Alphonso mangoes that were in season. For me, Alphonso mango is THE symbol of an Indian summer. Continue reading “Homemade Mango Jam”

Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}

Ukadiche Modak – an exquisite Maharashtrian delicacy made with steamed rice flour dough, stuffed with aromatic and sweet coconut, jaggery, nutmeg, cardamom and saffron filling. These Modaks are offered to Lord Ganesh and made especially during the ten-day celebration of the Ganesha festival which started this week. There are literally dozens of ways to make a modak, but of course my mom had to spoil us with these luscious, heavenly ‘ukadiche modak’.  Continue reading “Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}”

No-Fry Sabudana Vada {Crispy-Spicy Tapioca Fritters}

Sabudana Vada is a Maharashtrian delicacy that is made with tapioca pearls, mashed potatoes, ground peanuts, chillies and cumin seeds. All the ingredients are mixed together, rolled into small balls and then deep-fried into crispy and delish fritters. Served with a sweet, and spicy yogurt sauce these fritters are sure to tickle your taste buds!

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Continue reading “No-Fry Sabudana Vada {Crispy-Spicy Tapioca Fritters}”

Gulkand Semiya Kheer {Rose flavored sweet vermicelli pudding}

A classic indian dessert with a twist! Gulkand semiya kheer: A pudding made with thin vermicelli, milk and sugar that is topped with saffron, golden fried cashews, raisins with an added hint of rose flavor from rose petal preserves.  A refreshing new take on the oh so divine vermicelli pudding!   Continue reading “Gulkand Semiya Kheer {Rose flavored sweet vermicelli pudding}”

Narali Bhath{Sweet coconut rice}

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child.  Celebrating Julia Child’s would-be 104th birthday on August 15th!

Today we celebrate ‘Raksha bandhan’ – A festival to celebrate the love and the lifetime bond of sisters and brothers. Sister ties a decorative thread on her brother’s wrist for his well being and in turn the brother promises to protect her for lifetime! Sweet isn’t it?

How about the special dessert we enjoy on this day? My all-time favorite ‘Narali bhath ‘- Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews! Absolutely delicious and simple recipe that I make throughout the year. Continue reading “Narali Bhath{Sweet coconut rice}”

Paakatali puri {fried flatbread glazed in lemon-saffron flavored syrup}

If there is one Indian dessert recipe you want to learn, ‘paakatali puri’ is the one i would recommend. It is the yummiest recipe which uses few basic ingredients and is also nut free. It is easy to make and tastes heavenly with its crispy and luscious texture!

Last Sunday, we celebrated a traditional hindu festival called Naagpanchami. The festival is to worship snakes and there are many legends in hindu mythology narrated to the importance of this day. For me, this festival brings back the memories of my mom making the scrumptious ‘paakatali puri’ – Fried dough flatbreads drenched in sugar syrup infused with saffron and a hint of lemon! Continue reading “Paakatali puri {fried flatbread glazed in lemon-saffron flavored syrup}”

No Fry Dahivada{lentil dumplings dunked in lush yogurt}

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Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and comforting. Something that will extend my memories of our Indian summer. Only one thing comes to mind…

Dahivada: soft, melt-in-your-mouth, lentil dumplings dunked in lush yogurt, and garnished with sweet and tangy tamarind-date chutney, red chili powder, cumin-coriander powder and crunchy sev! Continue reading “No Fry Dahivada{lentil dumplings dunked in lush yogurt}”

Broccoli and Tofu Cutlets

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Today’s recipe is adapted from my aunt’s broccoli and tofu cutlet recipe. She makes some of the best cutlets and this is my most favorite one! I have devoured her cutlets for years  before I finally decided to make them myself. Continue reading “Broccoli and Tofu Cutlets”

Kothimbir vadi{Cilantro croquettes}

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A family recipe for fresh cilantro croquettes: finely chop cilantro, mix with flour and spices, steam, then pan fry to crispy perfection! These super delicious kothimbir vadi or cilantro croquettes are quentissential to typical Mumbai food experience.

My mother-in-law, who visits us frequently, is from Mumbai. For years, during each visit she makes these delicious kothimbir vadi for us to enjoy. This year I thought it would be great for me to learn her secret recipe. She was super excited to make them with me. Continue reading “Kothimbir vadi{Cilantro croquettes}”

Curry Puffs

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During spring break 2015 we visited my sister, Arti, in Singapore. We had so much fun exploring and eating Singapore’s delicious cuisine, especially the seafood. We were also spoiled by Arti’s stellar cooking. She had won the Singapore Master Chef challenge with her famous biryani just a couple of months before and my boys were very proud of her. During our eight day stay not only did we get to try her savory biryani but she also prepared so many more eclectic  dishes. In addition to all that fancy food we also snacked on many varieties of curry puffs while we were on the go. Curry puffs are a common snack in south east Asia, made with pastry shell and yummy fillings of curried chicken, potatoes or eggs.  It is similar to the empanadas except that the outer cover is flakier and pastry like. Continue reading “Curry Puffs”