How about a recipe for smooth, delicious ladoo with an otherwise crunchy, munchy legume? Yes, that’s peanuts for you, with the Peanut Laddu recipe. Made with just 2 ingredients, that are, roasted peanuts and jaggery, these lovely Shengdana Ladoo are really easy and quick to make. At home, you can have these as a yummy sweet snack or even as a light dessert post your meals. Whatever you choose to do, make sure you make many of these ladoo as these are quite addictive.

About Peanut Laddu

There’s always a jar of roasted peanuts at my home. You will see a jar on the shelves, by default. Apart from snacking on them, I also make the Peanut Ladoo quite often.

It is definitely possible to prepare your Peanut Laddu in umpteen ways. Either solely with peanuts or with the addition of more ingredients like coconut, sesame seeds or nuts.

These ladoo are also referred to as Shengdana Ladoo in Marathi, Groundnut Laddu in English and Singdana Laddu or Mungfali ke Ladoo in Hindi.

Peanuts are also known as shengana, singdana, mungfali in these languages. They are also called as Groundnuts in English.

This particular recipe of Peanut Laddu has only 2 ingredients – peanuts and jaggery. Begin by just roasting the peanuts. Then, grind it with the jaggery powder and you’re pretty much sorted.

Also, this is a similar way of making peanut butter at home. Just that for the ladoo, the peanuts are not ground too much. Enough, so that the mixture is able to hold itself when shaped into a ladoo.

Speaking of storing these ladoo, you can keep them in an airtight jar for about a week at room temperature. If you want to keep them well for a longer time, then refrigerate the Peanut Laddu in airtight boxes. This way, the ladoo will last for about 15 to 20 days.

This Shengdana Ladoo recipe can be easily scaled as well for a larger batch, and I would say you prepare more ladoos since these will become an instant favorite with all!

Have these ladoo just as they are as a mid-day snack, pack it in your tiffin boxes or finish your meals with it – these are only spheres of happiness at all times!

Step-by-Step Guide
How to make Peanut Laddu

Roast Peanuts

1. Heat a thick bottomed pan. Keep the heat to low or medium and add 1 cup raw peanuts.

2. Stirring at intervals, begin to roast the peanuts.

3. Keep roasting till the peanuts become crunchy. The peanuts should not have even a bit of rawness in them. They should be roasted very well.

Cool and taste a few peanuts. You should not feel even a bit of hardness or rawness while eating them.

If yes, then continue to roast for some more minutes. You can even roast/toast the peanuts in an oven.

4. Once the peanuts are roasted well, remove the pan from the stovetop and let the peanuts cool to room temperature.

5. When the peanuts cool to room temperature, rub them between your palms, so that their skin peels off.

Do this with all the peanuts. This part of peeling peanuts takes some time.

Make Shengdana Ladoo Mixture

6. Now, add the peanuts in a grinder jar.

7. Add ⅓ cup jaggery powder or grated jaggery. You can add more jaggery if you want.

8. Run mixie or grinder for a few seconds and then stop. Check the consistency. Continue in the same way, till you get a coarse consistency in the peanuts. 

You can also use the pulse option in your grinder. You have to run the mixie in parts till a bit of oil releases from the peanuts.

Take a small portion of the mixture in your hands and then press. It should hold shape and not crumble.

Don’t grind at one stretch or grind too much as then much oil will be released from the peanuts and you will get peanut butter.

9. Take the ladoo mixture in a plate or tray.

Make Peanut Ladoo

10. Now, take a small portion of the ladoo mixture in your palms and shape it into a ladoo.

11. Make peanut laddu with the rest of the mixture.

12. This recipe yields 10 to 12 ladoo. The recipe can be easily doubled or tripled. Store ladoo in an airtight jar.

If living in a warm or humid place, then keep the jar in the refrigerator. If living in a cool or cold climate, then you can keep at room temperature.

13. Serve healthy Peanut Laddu plain as a sweet snack.

Expert Tips

You have to roast the peanuts well – till they turn crunchy and don’t have even a bit of hardness or rawness in them. The roasting can be done in an oven as well.While grinding the roasted peanuts, make sure to run the grinder/mixie in parts till a little bit of oil releases from the peanuts. Remember not to grind at a stretch or for too long, as then you will eventually have peanut butter.Make sure to also check that whether with the ground mixture you are able to form ladoo. For this, take a small portion of the mixture in your hands and press. If it is holding its shape and not crumbling, it’s ready to be shaped into ladoo.Peanut Ladoos have to be stored in an airtight jar. If you are living in a place with warm and humid weather conditions, then refrigerate the jar. If staying in a place with colder weather conditions, then keep the jar at room temperature.With this specific recipe, you will get about 10 to 12 ladoo. You can make more by doubling or even tripling the same recipe.

More Peanut Recipes To Try!

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

Got a load of beautiful berries? Let’s make Blueberry Pancakes! There’s nothing better than the scent of frying up golden batter on a weekend morning (right?). Here’s how to make your morning dreams happen. This blueberry pancake recipe is classic and basic, using ingredients you probably already have on hand. It makes flapjacks that are light and fluffy, with just the right classic flavor interrupted by tangy pops of purple berries. In a word: they’re perfection.

Ingredients in blueberry pancakes

This blueberry pancakes recipe is based on our classic pancake recipe, which we developed after a lot of testing and research. (We will say, it made for a tasty few weeks!) What we found? Here’s the combination of ingredients that make very best blueberry pancakes:

All purpose flourGranulated sugarBaking powder and saltEggMilkUnsalted butter or neutral oilVanilla extractLemon juice or vinegar: Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar: it works too! Fresh blueberries (or substitute frozen!)

The best method for adding the berries

If there’s one thing about blueberry pancakes to know, it’s this: when to add the berries to the batter. How do you get the most even blueberry distribution? Place the berries right onto the batter while it’s cooking on the griddle. Why? If you place the berries into the bowl of batter, it makes lumpy pancakes and uneven berry distribution. Placing them right on top, you get even circular pancakes with just the right amount of fruit in each.

There’s just one thing to note: when you add the berries while the cakes are on the griddle, the “top” side of the pancake won’t really show much of the berries visually. And that’s ok! You can see them when you slice through the middle.

Tips for cooking blueberry pancakes

Once you’ve got the berry method sorted, there’s not much to cooking blueberry pancakes! They’re similar to any standard pancake recipe you’ve made. Here are a few best practices for getting them evenly golden brown:

Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating (we had a cast iron griddle that would cook each pancake to a different color!). Non-stick is helpful and you don’t have to grease it.Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. Approximate about ¼ cup batter per pancake. This tends to make a medium-sized pancake.Don’t worry if the first pancake doesn’t work! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Blueberry pancakes variations

Once you’ve tried the standard, there are several ways to vary these blueberry pancakes. Here are a few fun adders and alternate methods to try:

More blueberry recipes

Love this purple berry? Here are a few more ways to use it:

This blueberry pancakes recipe is…

Vegetarian.

Print

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Description

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 large egg
¾ cup + 2 tablespoons milk
¼ cup melted unsalted butter or neutral oil
½ teaspoon vanilla
½ teaspoon lemon juice or vinegar*
1 cup blueberries
Optional: Blueberry Sauce, to serve

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup), then place a small handful of blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with maple syrup or Blueberry Sauce.

Notes

*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.

Category: BreakfastMethod: StovetopCuisine: AmericanDiet: Vegetarian

Keywords: Blueberry pancakes, Blueberry pancake recipe, blueberry pancake, blueberry pancakes recipe

I’ve been an on and off nomad for about a decade and a half now, moving to Taiwan when I was 21, traveling solo through Asia at 26, and exploring much of the world alone all the way up until now as a 36 year old. The crazy thing is, over that time I went from a bona fide extrovert to an introvert, and the way that I travel solo has changed as a result.
Though I’m introverted, I’m outgoing. I enjoy being social as well as being on my own. To me, introversion relates to the creator of the term, Carl Jung’s, definition. Introverts, Jung said, turn to their own minds to recharge, while extroverts seek out other people for their energy needs.
These are all the ways that I enjoy traveling solo now as an introvert:

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1. I pick group trips but get my own room
Although I love traveling by myself, some trips have to be done with a group unless you’re paying 10x for a private experience, like sailing on a liveaboard dive ship or island hopping through the Galapagos.
But in each of these scenarios, I get my own sleeping space.
Since I recharge on my own, I love being able to have my own space to retreat to whenever I want it. That made this Galapagos trip perfect, as the boat I was on offered single rooms without charging a single supplement fee.
Not every tour makes it possible to have my own space, but I always try to seek out some solitude even on a shared trip.
2. I sign up for day trips so I’ll meet people
Sugba Lagoon in the Philippines was a perfect example
When I want a mix, I tend to stay in solo accommodation like a hotel or Airbnb, but I’ll sign up for a day trip so that I still get some social interaction.
The key is that I sign up and pay for it ahead of time, so that I’ll actually go and meet other people when the time comes. I can turn into a hermit with some ease, so I like committing at least a day before!
I equally love being able to come back to my accommodation and be on my own when I want to.
4. I visit places with a common interest
It was easy to meet people on Gili Air during my freedive training
Whether it’s scuba diving, hiking, surfing, yoga, or some other shared interest, if you visit a place that is known for one of these things, chances are very good that you will meet other solo travelers who are there for the same purpose.
I love that this has a built-in network of people who you can easily meet. Even if you’re the shy type, having a common interest to bond over makes it easy to have conversations with people. You’ve already got things in common!
5. I pick trips where I’ll be alone

How I often travel now
On the other side of the coin, I often take wilderness trips where I am unlikely to run into anyone else for much of the time. My frequency has increased over the past few years, finding mother nature a perfect companion.
Last summer I solo camped in Lassen Volcanic National Park, spent almost 2 weeks solo truck camping in Utah, almost entirely in the middle of nowhere without people around, and I regularly venture out to the desert by myself to stargaze.
I would not have enjoyed trips like this in my 20s when I was extroverted, because I got my energy from being around other people. But now, truly enjoy solitude. Solo trips make it easy for me to recharge.
6. Consult Facebook groups
I met wonderful friends of friends while in South Africa
Facebook groups are another great way to meet people, even for a brief meet up, which is usually all I want. I created one for solo female travelers, the BMTM Solo Female Traveler Connect, which many women have used to find travel companions over the years.
It can be a regional one based on where you’re going, can be for solo travelers in particular, or any other interest group you might be a part of. I recommend meeting up for a meal, a daytime activity, or something similar that has a fixed time limit and occurs in public.
Tapping into my network of friends of friends has also been a great way to meet others on the road.
7. Make a 1:1 friend
Made a friend on this hike in Peru. She kindly took this pic of me!
As an introvert, I’m equally happy solo or hanging out with someone whom I get along with well. As long as they’re a good travel companion, I can travel one on one with someone for days or even weeks without feeling energetically zapped.
There have been many people along my solo journey, from sharing a rental car in South Africa with Callum to splitting costs and traveling with Jen in French Polynesia last fall that both worked out great for me.
I’ve also met two awesome women at the start of long hikes in Nepal and Peru that I initially intended to do alone, but was happy to share. Finishing the trip with a hiking buddy, when it’s the right person, often makes it even better.
I meet these people on the road, or through a mutual friend, and we travel together until it’s naturally time to part ways. Then I get my alone time again. I love having this option available.
8. Hang alone in a crowded space
cities are perfect for being alone in a crowded place
Sometimes, visiting a park, museum, market, or some other populated place on my own feels like enough social interaction for the day. I might strike up a conversation with someone, or I might not. But I can still people watch and get a sense of the local culture. Sometimes it’s even nicer this way, without anyone else to distract me.
I still get out and do things, but there’s no pressure to make it into a social situation. I’m open minded to whoever I might meet, but it’s OK if that doesn’t happen, too.
The best thing about solo travel is the potential for serendipity. I love that I could meet someone at any time at any place, but that I can also enjoy my solitude as well. There’s no pressure. For this introvert, it’s the best of both worlds.
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Puri or Poori is the quintessential deep fried, puffed bread in the Indian subcontinent made with whole wheat flour dough. Of the many variations like Luchi, Bhatura, bedmi, etc., Vade is the Maharashtrian special. These unique pooris are traditionally made of rice flour (also called Tandalache Vade), and sometimes with a mix of various lentil and cereal flours. The classic combination is to pair the Rice Puri with a robust curry, especially that of legumes/sprouts/lentils or with an usal. The recipe of this spiced Rice Vade is not that difficult and can be made in place of your regular wheat puris too, once a while.

About Rice Puri

Whenever I make Rice Puri or bhakri at home, I usually make the black peas curry or Usal that goes as a perfect accompaniment with these breads.

As rice is called as ‘tandul’ in Marathi, the Rice Poori is also referred to as the Tandalache Vade in Maharashtra. You can also call them as Rice Vada (singular) or Rice Vade (plural).

But don’t confuse Vade with the vada, which can be varieties of batter-coated spiced fritters like Batata Vada, Dal Vada, Sabudana Vada and the likes, or the popular South Indian savory donut Medu Vada.

Rice Vada is also a specialty in the Malvan-Konkan regions of the Indian coastal belt. Gluten free and vegan too.

Make these rice vade and pair them with a sprouts or legumes curry or usal accompanied with onions, lemon slices or a pickle and a serving of the refreshing Solkadhi.

More on Rice Vada

The main ingredient in these Vade is obviously the rice flour, which is mixed with spice powders like coriander, cumin, fennel, fenugreek and salt. This mixture is then kneaded into a smooth and even dough with hot water. Finally, the dough is kept to rest for about half an hour or more.

This is how even my mother makes Rice Puri as well as rice bhakri (rice flatbread). The only modification is that the bhakri dough does not have spices. One of the incentives to opt for gluten free flours like rice or millet flour is that the kneading time reduces. Thus, a rice flour dough is made faster than a whole wheat flour dough.

There can be some variations in the preparation of the Rice Vada. Mine is a quick and easy recipe. It does not have urad dal (black gram) flour and gram flour as well. Hence, not the typical Malvani Vade.

The crisp outer texture and the soft inner texture makes the Rice Vada a perfect bread for any coconut-based curry or vegetable dish. Vegetarian options also include pairing these with vatanyache sambar/usal or vatanyachi amti.

Step-by-Step Guide
How to make Rice Puri

Prepare dough

1. Mix the spice powders – 1 pinch fenugreek powder, ½ teaspoon coriander powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder and salt with 1.5 cups of rice flour in a bowl.

2. Heat 1.5 cups water till its begins to boil. Add the hot water to the rice flour mixture and with a spoon, stir well. 

Cover the bowl with a lid and keep it for 20 to 25 minutes or till the mixture become warm.

3. Add 1 teaspoon oil or ghee to the rice flour mixture. Begin to mix everything with your hands.

4. The mixture will be a bit hot or warm while kneading. Knead till smooth and even keeping in mind that the heat can be handled by you.

Apply a little oil on your palms while kneading. Cover and let the dough rest for 25 to 30 minutes or more, till it cools completely.

Make Rice Puri

5. Make small or medium balls from the dough. Keep the balls covered with a lid. Keep oil for deep frying in a kadai or pan. 

Then, apply some oil in your hands or on the ball. Place the ball on a zip lock bag or plastic sheet.

6. With your fingers or palms, flatten the ball to a round size till you get the shape of a poori. The poori should not be thick nor thin.

7. Apply more oil if required while flattening the dough. You can also keep the dough between two sheets of plastic or zip lock bags and then roll gently with a rolling pin.

Fry Rice Vada

8. Gently remove the puri from the plastic sheet and slide into the hot oil.

9. Add only 1 or 2 puris, depending on the size of your kadai. Wait for the puri to begin puffing up. Then, gently press and nudge the puri in circular motion, so that it puffs completely.

10. With a slotted spoon, turn over the puri and fry the other side. On this side also, you can press and nudge the puri, if it did not puff completely the first time.

11. Flip the puri once or twice more, till you see a pale golden color.

12. Remove and drain the puris on paper towels to remove excess oil.

13. Serve Rice Puri or Rice Vada hot with any beans or legumes curry like usal or amti.

More Similar Recipes To try!Moderate • 4 hrs 40 minsIndian BreadsMangalore Buns (Sweet Banana Buns)Moderate • 8 hrs 30 minsNavratri & Fasting RecipesSabudana Thalipeeth | Sabudana Roti30 minsIndian Breadsjowar roti50 minsIndian Breadsbajra roti | bajra bhakri

South India has myriad ways in which it uses lentils and vegetables, just like the rest of India. Also, each region in South India has its own way of preparing dishes with dals and veggies being the hero ingredient in them. One such preparation is the kootu, which is typically a lentil dish with any vegetable, coconut, herbs and spices. This Cabbage Kootu is a delicious variation made with cabbage, moong lentils, coconut and spices.

What is Kootu

Call it ‘Kootu Curry,’ ‘kootukari’ or ‘kootu,’ this traditional dish from the South Indian cuisine simply means a thick vegetable and lentil/legume curry. When literally translated, ‘kootu’ means ‘a combination/mix.’

Hence, a typical kootu recipe would primarily mean a mix of veggies, legumes or lentils simmered in a lightly spiced coconut gravy. Kootu is a classic dish which is a part of many religious festivals and also special occasions like weddings, etc.

The vegetables range from cauliflower, cabbage, green beans to raw banana, elephant foot yam to White Pumpkin, yellow pumpkin, bottle gourd, snake gourd, chow chow. Various mix vegetables, leafy greens are also preferred to make kootu.

The lentils and legumes like black chickpeas, black eyed beans, chana dal, tur dal, moong dal, etc are some varieties that are commonly included. One of the variant is this Cabbage Kootu made with yellow moong lentils and cabbage.

Since the dish is South Indian in nature, the preferred cooking fat used for this dish is coconut oil. Along with this, other staple regional ingredients that are added in a kootu are fresh coconut, curry leaves and mustard seeds. The flavor profile of this dish is towards the non-spicy bit, sometimes slightly sweet too.

About Cabbage Kootu

This Cabbage Kootu, which also has a ground coconut paste and spices, is of thick consistency. Just like a kootu is supposed to be. I cook both the cabbage and the dal together, but you can cook them separately as well. You can cook both these in a pressure cooker with just 1.5 cups of water.

I also prepare the Cabbage Kootu with moong lentils. However, you can use tur dal (pigeon pea lentils) or half-half both of moong dal and tur dal as well. I would also mention that the taste of cabbage in this dal is not that prominent.

Cabbage Kootu is also a vegan recipe since all the ingredients used in preparing this dish are plant-based. In addition to this, another mix vegetables and lentil curry recipe that is common at my home is this Poricha Kuzhambu.

This recipe of Tamil Nadu style Cabbage Kootu is quite easy. You can cook the lentils and cabbage together in a pot on the stovetop (like in this recipe), Instant Pot or a stovetop pressure cooker. It tastes amazing with a basic steamed rice, a side of some veggie stir fry/roast, a pickle and some papadums.

Step-by-Step Guide
How to make Cabbage Kootu

Cook Cabbage and Moong Dal

1. Rinse ½ cup moong dal a couple of times in water. Then, add the lentils in a thick bottomed pot or pan.

2. Next, add 2 to 2.5 cups chopped cabbage. Also, add ¼ teaspoon turmeric powder.

If you prefer, cook the moong dal and cabbage in a 3 litre stovetop pressure cooker with 1.5 cups water on medium heat for 3 to 4 whistles. When the pressure falls naturally in the cooker, then only open the lid.

If you have instant pot, cook the lentils and cabbage with 1.5 cups water on manual mode on high pressure for about 10 minutes. After the pressure cooking is complete, let the pressure drop naturally – about 20 minutes and then open the lid.

3. Pour 2 to 2.25 cups water.

4. Place the pan on a stovetop. Cover it with a lid.

5. Simmer on medium or medium-low heat till both the moong dal and cabbage are cooked.

6. Check and stir at intervals, while the cabbage and dal is cooking. If required, you can add more water.

Make Coconut Paste

7. Take ¼ cup grated fresh coconut, 1 to 2 chopped green chilies (½ to 1 teaspoon chopped) and 1 teaspoon cumin seeds in a chutney grinder jar.

Add 2 to 3 tablespoons water. To make the kootu taste spicier, add 3 to 4 green chilies.

8. Grind to a smooth and fine paste. Cover and keep aside.

Make Cabbage Kootu

9. The moong lentils need to be softened well and become mushy. Mash the moong lentils with a spoon. There should not be any separately visible moong dal.

Cooking moong dal and cabbage takes about 40 to 45 minutes on medium-low heat in a pan on the stovetop.

10. Now, add the prepared coconut paste.

11. Season with salt.

12. Mix very well. Add some water at this step, if the dal looks very thick.

13. Simmer on low heat for 4 to 5 minutes. Stir at intervals so that the dal does not stick to the bottom of the pan.

14. Then, add 2 teaspoons rice flour. Rice flour is optional and you can skip if you want. It is used for thickening.

15. Mix very well and cook the kootu for 5 to 6 minutes or till the dal comes to a gentle boil.

Stir while dal is cooking, so that the lentils do not stick to the base of the pan. Switch off the heat and cover the pan.

Temper Cabbage Kootu

16. In a small frying pan, heat 1 tablespoon coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

17. Fry till the mustard seeds crackle and the urad dal turns golden. Instead of coconut oil, you can also use sesame oil (gingelly oil), peanut oil or sunflower oil.

18. Then, add 10 to 12 curry leaves and a pinch of asafoetida. Stir and switch off the heat.

19. Pour the tempering with the oil in the Cabbage Kootu. Cover the pan for 5 minutes so that the tempering flavors infuse in the kootu.

20. Add 2 tablespoons chopped coriander leaves and mix well. Coriander leaves are optional and you can skip if you do not have.

21. Serve Cabbage Kootu hot with steamed rice.

Expert Tips

For the best flavor and taste, preferably make the cabbage kootu with unpolished moong dal. Make sure that the mung lentils are within their shelf life and not old.Instead of green cabbage, this recipe can also be made with purple cabbage. Cook the moong dal till it is nicely softened and becomes mushy. The lentil grains should not be separately visible.This recipe has the use of rice flour in it to thicken the curry. You can skip it, if you want.To make the tempering, you can also use sesame oil, peanut oil or sunflower oil in place of coconut oil.Garnishing can be done with some chopped coriander leaves. If it’s not there at your home, don’t add it.More South Indian Lentil Varieties To Try!Moderate • 8 hrs 55 minsChickpeas RecipesKadala Curry | Kadala KariModerate • 30 minsDal (Lentils) & LegumesTomato Pappu | Tomato Dal25 minsDal (Lentils) & Legumesparippu curry recipe, how to make parippu curry | moong dal curryEasy • 30 minsDal (Lentils) & Legumesdrumstick dal

Paneer Fry is a simple one pan recipe made with sweet onions, tangy tomatoes, flavorful herbs, fragrant spices and of course Paneer. Making this easy-peasy recipe does not need a lot of prep and the dish comes together in 25 minutes. Your best bet when you want to make a wholesome quick meal for weekend nights.

About Paneer Fry

This Paneer Fry recipe is one of the ways when you can have a delicious and satisfying meal on your busy, hectic days. It is because all the ingredients are usually available in a home kitchen, wherever you go in India. In addition to the cottage cheese (paneer), there’s onions, tomatoes, green chilies, ginger-garlic paste and other spice powders, which are all very basic.

I have adapted this recipe of Paneer Fry from my recipe of Goan style Mushroom Fry. This stir fry of paneer with other ingredients has flavors and texture, one which is not too oily, spicy or pungent. However, you can add or subtract the spices according to what your taste buds demand on a particular day.

This Paneer Fry also uses a variety of green chilies which are less on heat. But if you want a spicier profile in the dish, go for the green chilies which sit somewhere between medium to high on the Scoville scale. Scoville is the unit to measure the pungency of peppers/chilies and the likes.

My recipe calls for sautéing the ingredients and not actually deep frying the paneer. So while making the recipe, nothing is deep fried. The word “fry” is usually used for sautéed ingredients in the Indian lingo and thus the name of this recipe.

You are even free to use any variety of tofu in this recipe. That’s also a good substitute for paneer. Have Paneer Fry with paratha, roti, chapati or naan. Or use it as a stuffing for rolls, wraps and frankies, the choice is absolutely yours.

Step-by-Step Guide
How to make Paneer Fry

Make Masala Fry

1. Heat 2 tablespoons oil in a pan. Keep heat to medium-low and add 1.25 cups thinly sliced onions.

2. Mix the onions with the oil and begin to sauté them.

3. Onions take a lot of time to sauté. So, you can add a pinch of salt while cooking them.

4. Stirring often, sauté onions till they start to become light golden. Do not brown the onions.

5. Now, add 1 teaspoon ginger-garlic paste.

6. Sauté till the raw aroma of ginger-garlic goes away.

7. Then, add 3 to 4 slit green chilies.

Tip – Use green chilies which are not very spicy or hot.

8. Mix well and sauté for a minute.

9. Then, add ½ cup diced tomatoes.

10. Mix again and begin to sauté tomatoes. When sautéing tomatoes, if the masala mixture starts sticking to pan, sprinkle some water. Mix again and continue to sauté.

11. Sauté till the tomatoes soften.

12. Keep the heat to its lowest. Now, add the following listed spices:

¼ teaspoon turmeric powder¼ teaspoon black pepper powder½ teaspoon Kashmiri red chili powder½ teaspoon coriander powder½ teaspoon cumin powder½ teaspoon garam masala powderYou can add less or more spice powders as per your requirements.

12. Mix very well. If the mixture starts sticking to pan, sprinkle some water.

Make Paneer Fry

13. Season with salt as required. Mix again.

14. Add 200 grams cubed paneer.

15. Mix the paneer cubes with the masala.

16. Switch off the heat and add 2 tablespoons chopped coriander leaves.

17. Mix again.

18. Serve Paneer Fry with chapati, phulka, paratha, naan or bread.

Expert Tips

An alternative to paneer in this recipe is tofu. Press the tofu first to remove any liquids or moisture from it. You could also pan fry tofu cubes and mix with the cooked onion and tomato fry mixture.Use good quality paneer and make sure it is fresh and not rancid. Homemade paneer works best in this recipe.While sautéing onions, add a pinch of salt in them to fasten the process of cooking. Use green chilies that are not very hot. To make the dish spicier, use the ones that are medium to high on the spice meter.Sprinkle some water on the tomatoes, if they are sticking to the pan while sautéing. Then, mix and continue to sauté.You can add less or more of the red chilli powder, black pepper powder and green chillies as per your requirements.More Easy Paneer Recipes To Try!Easy • 20 minsPaneer RecipesPaneer BhurjiModerate • 50 minsPaneer RecipesPaneer Do Pyaza25 minsPaneer Recipesmalai paneer recipe, easy & quick malai paneer recipe in 20 minutesModerate • 30 minsPaneer RecipesPaneer Khurchan

Sundal is primarily a Tamil specialty, which is nothing but a simple, yet sumptuous stir fry. The main ingredient can be varied – from legumes and lentils to even grains. Just like this easy-peasy Kondakadalai Sundal, a.k.a Black Channa Sundal or Kala Chana Sundal made with black chickpeas. Since it is typically also a no onion, no garlic and vegan preparation, it is often made during festivals like Navratri and Ganesh Chaturthi as well.

About Sundal

A traditional dish, Sundal is a preparation of lentils, legumes or grains which is mildly spiced and sautéed. The dish is also sprinkled with a generous helping of freshly grated coconut which boosts the overall flavors.

A classic recipe from the cuisine of Tamil Nadu, sundal is most of the times made with satvik ingredients and is without any onion or garlic in it. This is the reason it is also preferred as an apt snack or side dish during religious festivals. More in Navratri, Bommai Golu or Ganesh Chaturthi festivals in Tamil Nadu.

Sundal is also common as a ‘prasadam’ or ‘naivedya’ during these religious festivals. Apart from being easy to prepare, the dish provides energy, keeps one full and hence is good for the health too.

Apart from the Black Channa Sundal, other variations of this dish that I have shared are:

About Kondakadalai Sundal

The Tamil word ‘kondakadalai’ translates to chickpeas in English and chana in Hindi. Thus, the Tamil name of the dish means a sundal made with chickpeas. Here in this Black Channa Sundal, the cooked black chickpeas are sautéed with spices, chilies, curry leaves and finished with coconut.

Other than the ones that I have listed above plus the Kondakadalai Sundal, sundals can also be made with dried white peas, black eyed peas, moong beans and even peanuts. The method to prepare each sundal is more or less similar. There might be minor changes as the recipe varies.

Cooking Black Chickpeas

For this Kala Chana Sundal, I soaked the dried black chickpeas overnight which made them easier to pressure cook. I usually do this for all my dishes with chickpeas or kidney beans. I soak them for 8 to 9 hours or overnight, and then later cook with water.

Soaking is also beneficial as it reduces the phytic acid from the legumes. The phytates present naturally in beans or chickpeas can cause indigestion. Soaking also ensures that the chickpeas cook perfectly and thus are easily digestible.

There are a few options when you want to cook the black chickpeas. For quicker and faster cooking, either use a stovetop pressure cooker or the Instant Pot. If you have neither than cook the black chickpeas in a pot on the stovetop. But make a note that cooking chickpeas in a pan or pot takes lot of time.

Once you have the black chickpeas cooked and ready, making the dish is a breeze. Then you simply sauté the spices and herbs, add the cooked black channa, sauté for a few more minutes and then finish with some fresh coconut.

Black Channa Sundal tastes good as is. You do not need any side with it. You can have this Kondakadalai Sundal as a guilt-free snack any time of the day or as a healthy accompaniment with your meals.

More Black Chickpea Recipes To Try!Moderate • 8 hrs 55 minsChickpeas RecipesKadala Curry | Kadala KariModerate • 9 hrs 30 minsDal (Lentils) & LegumesKala Chana (Black Chickpea Curry)Easy • 30 minsChickpeas RecipesKala Chana ChaatModerate • 8 hrs 20 minsChickpeas Recipesbihari style ghugni recipe, how to make kala chana ghugni

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It’s a tasty dinner idea that pleases everyone!

Got zucchini? Let’s make stuffed Zucchini Boats! We’ll be honest: we’re not huge fans of this green vegetable. But this recipe? This one made us true converts. Hollow out zucchini into shells, then stuff it with sausage, tomatoes, garlic, mozzarella and Parmesan cheese. Top with some crispy breadcrumbs, bake until golden brown, and wow! These are packed with intensely savory flavor. This recipe makes a zucchini lover out of anyone! You can use either plant-based sausage or regular, depending on your diet (we used plant-based).

Ingredients for zucchini boats

This stuffed zucchini boats recipe is a fun and easy way to turn zucchini into a main dish. It’s loads easier than Zucchini Lasagna with similar flavors, and works for gluten-free and vegetarian diets. Here we used plant-based sausage, which has come a long way in the last few years. It’s not something we eat often, but it’s a great option here: or you can use a homemade version. More on that below! Here’s what you’ll need for zucchini boats:

ZucchiniSausage: plant-based sausage, crumbles, or standard Italian sausage (or substitute Vegan Taco Meat)GarlicFire roasted tomatoesDried oregano, fennel seeks, salt and pepperParmesan cheeseMozzarella cheese (whole milk)Italian panko (or breadcrumbs)Fresh basil or parsley, to garnish

For the sausage: plant-based or regular

The plant-based sausage and crumbles on the market these days are higher quality than in the past. We used to be solidly against the stuff because it felt too processed, but now we eat it occasionally. It’s made of pea protein and has a texture and flavor that’s remarkably similar to meat. Here are a few notes on the sausage component of this recipe:

Use any plant-based crumbles or sausage. We like the brands Impossible and Beyond. Sausage is harder to find so you can use any type of crumbles or ground beef. We used Impossible Sausage. Try homemade Vegan Taco Meat. This homemade mixture of mushrooms, walnuts and savory spices remarkably tastes like meat. Omit the cumin and substitute ½ tablespoon dried oregano.Or, go for regular Italian sausage. If you’re a meat eater, regular sausage works beautifully. Make sure to drain any extra fat before adding the sauce ingredients.

Tips for making this stuffed zucchini boats recipe

Making stuffed zucchini boats is pretty straightforward, but we’ve got a few tips to help the process. Here’s what to know:

Use medium to medium-small zucchini. You don’t want those massive garden zucchini here: they’re much too large. Only cut off the stem end! Don’t cut off both ends or you don’t get the boat shape! I accidentally when on autopilot when preparing this recipe and chopped off both ends. (It still works, it just doesn’t look as nice and filling may drip out then end while baking.)Use fire roasted tomatoes. Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.Whole milk mozzarella cheese makes a difference. It melts much better than part skim and has a richer flavor. It also melts better when reheating.

Diet variations

This stuffed zucchini boats recipe fits a few different diets: it’s a perfect gluten-free dinner idea with a minor tweak. Here’s what to know:

Gluten free: Omit the breadcrumbs or use gluten-free breadcrumbs or panko. (It tastes just as good without the crunchy topping!) Vegetarian: Use plant based sausage, crumbles, or 2 cups Vegan Taco Meat.

Zucchini boats make-ahead & leftovers info

This zucchini boats recipe takes about 45 minutes to make in total, which can make it tricky for a weeknight meal. Here are a few ideas for advanced prep:

Make the entire recipe in advance. Make the entire recipe in advance and refrigerate. The day of serving, top with breadcrumbs and bake at 400 degrees for about 20 minutes until warmed through and the cheese is melted.Make the filling and hollow out the boats in advance: You can make the entire filling and hollow out the boats 1 day in advance and refrigerate. Then just bake following the instructions below.

More zucchini recipes

Love this oblong green veggie? Here are a few more zucchini recipes to enjoy:

This zucchini boats recipe is…

Gluten-free (sans breadcrumbs) and vegetarian.

Print

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Description

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It’s a tasty dinner idea that pleases everyone!

4 medium zucchini
Olive oil, for rubbing
¾ teaspoon kosher salt, divided
Fresh ground black pepper
1 teaspoon dried oregano, divided
14 to 16 ounces plant based sausage, crumbles, or standard Italian sausage (or substitute 2 cups Vegan Taco Meat)
2 garlic cloves
15-ounces fire roasted crushed tomatoes**
¼ teaspoon fennel seeds
6 tablespoons grated or shredded Parmesan cheese, divided
½ cup whole milk mozzarella cheese
2 tablespoons Italian seasoned panko (or plain panko; omit or use gluten-free breadcrumbs for gluten-free)
1 tablespoon fresh basil or parsley, chopped

Preheat the oven to 425°F.
Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon (you’ll want a thin edge around the outside of the boat). Place them on a baking sheet. Rub each boat with a bit of olive oil. Then sprinkle all 8 boats with a heaping ¼ teaspoon salt, ½ teaspoon oregano and fresh ground black pepper, divided between the boats. 
Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ cup Parmesan cheese. Heat for 1 minute until warmed through. 
Top with the mozzarella cheese and 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 
Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

Notes

*For plant-based crumbles or sausage, we like Impossible or Beyond (we used Impossible sausage here). For a homemade version, try Vegan Taco Meat: omit the cumin and use ½ tablespoon dried oregano.
**Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.

Category: Main DishMethod: BakedCuisine: VegetablesDiet: Vegetarian

Keywords: Zucchini boats, stuffed zucchini boats, zucchini boat recipe, zucchini boat, zucchini boats recipe

When it comes to national parks, it’s no surprise that California has the most to offer with nine awe-inspiring and also completely different parks. Having grown up there, yes, I am biased, but I believe California is the most varied and beautiful state in the US. Where else do you have the tallest trees, the lowest, hottest point in the US, and the tallest waterfall? They’re all found in our national parks.
I’ve been to all of them, and these are my rankings to help you narrow it down in case your time in the Golden State is limited:
1. Yosemite National Park – Best Waterfalls

Yosemite is my number one pick thanks to the magnitude of incredible hikes, the drama of the glacier-carved Valley, and of course the waterfalls. Yosemite Falls is the tallest waterfall in North America at 2,425 feet (739 m).
Yosemite is also the most popular national park on this list, but if you visit, you’ll understand why. My favorite hikes are Nevada Falls from Glacier Point, the quick and easy Yosemite Falls, the Mist Trail to Vernal Falls, and if you can get a permit, Half Dome.
Lately Yosemite requires reservations to visit in the summer to help curb visitor numbers. If you can, I recommend going during a shoulder season like the fall, or even the winter when the park often receives snowfall, turning it into a winter wonderland. Be forewarned that during this time of year, many of the roads in, like the Tioga pass off of the 395, are closed.

2. Death Valley National Park – Most Impressive Land Formations

The incredible Badwater Basin
Although I love Yosemite, Death Valley is a very close second. Though you might not think of the desert as a beautiful destination, Death Valley continuously blows me away with its palette of colors, diversity, and that beautiful night sky.

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That said, it regularly clocks in the hottest temperatures on Earth, and I do not recommend it in the summer months when daytime temperatures can top 120°F (48.9°C). In the winter months, however, it’s great for camping, marveling at the views from Dante’s View, wandering the Badwater Basin, the lowest point in the US, the colors of the Artist’s Palette, the dunes of the Mequite, and the sunrise at Zabrisky’s Point. The Golden Canyon from there is one of my favorite hikes in the state.

3. Lassen Volcanic National Park – Best Use of Limited Time

Second to Pinnacles, Lassen National Park is one of the least-visited national parks not just in California, but in the whole of the US. Especially by hiking at less popular times like around sunset, I often have trails all to myself.
What I love about Lassen is how much you can see even if your time is limited. You’ve got hikes to beautiful views like Brokeoff Mountain or Lassen Peak, frigid but refreshing lakes to dip in like Lake Helen, and the 2.7-mile Bumpass Hell trail to boiling landscape with baby blue pits of water.

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Heartbreakingly, the 2021 Dixie Fire devastated much of the park, but the hikes mentioned above and featured in the video all appear to be open at the time of this writing.

4. Redwood National Park – Tallest Trees

Humbled in Humboldt
California is home to the oldest (Bristlecone), biggest (Giant Sequoia), and tallest trees in the world – THE WORLD! It’s so nice, I had to say it twice. In Redwood National Park, you’ll get a chance to see the tallest – the Coastal Redwood.
This park is home to the Hyperion Tree, the tallest tree in the world. You won’t be able to find it, though, as its location is hidden for its own protection.
That said, the Big Tree hike is the perfect opportunity for a meander through the forest to some of the most impressive trees. They’re not just tall, but huge all the way around.

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I love this part of the state, known as the Lost Coast of California, not just for the incredible trees, but the beautiful beaches and peaceful atmosphere as well.

5. Sequoia National Park – Biggest Trees

While we’re on the topic of impressive trees, why not see if the biggest tree in the world, the Giant Sequoia? Some of these trees are so big, you can even drive through some of them! While reminiscent of the Coastal Redwood in color and stature, as these get tall too, they get incredibly wide as well!
The General Sherman Tree is the world’s largest tree by volume. It stands 275 feet (83 m) tall, and is over 36 feet (11 m) in diameter at the base.
I love this park in the winter time as well, seeing the beautiful trees coated in snow.

6. Kings Canyon National Park – Beautiful Lakes

Rae Lakes by Jeffrey Peng
Just adjacent to Sequoia National Park, if you’re going to hit one, you’d better hit the other, too. Known for towering granite rocks and refreshing lakes and waterfalls, Kings Canyon holds its own.
While most of the national parks on this list have impressive lakes, it’s the Rae Lakes that do it for me in King’s Canyon. They’re colorful, clear, and framed by the gorgeous granite that characterizes the Sierra Nevada.
7. Pinnacles National Park – Least Crowded

Located near San Jose, Pinnacles National Park is the least crowded in California. If you want to get away from it all, this is the place. Like number eight on this list, it’s popular with rock climbers, but also offers beautiful wildflowers in March and April and great hiking in the winter. Temperatures can be extreme in the summer months, however.
Some of the best hikes are the 1.5 mile Bear Gulch, the 6.4-mile high peaks loop, and the Condor Gulch overlook. One of the park’s claims to fame is the opportunity to see the endangered California Condor, a truly massive bird that coasts along the windy peak tops.
8. Joshua Tree – Most Unique Feature

A fantastic star spot
Like Yosemite, prepare to see heavy crowds in Joshua Tree National Park, particularly over spring break. It may be the easy drive from Los Angeles at about 2 1/2 hours give or take, or the fame of this yucca plant that you can’t find elsewhere in the world.
Joshua tree is most famous for Joshua trees, of course, but rock climbers and boulderers love it as well for the abundance of granite rocks, ripe for the climbing. Stargazers also love it for the clear, dark skies. Keep in mind that Joshua tree gets insanely hot in the summer during daytime hours.
Although just going for a drive through the park will show you a lot of beauty, there are several hikes like Barker Dam and of course, the Cholla cactus garden sunrise, which make it famous as well. If you decide to stay for a few days, the nearby quirky town of 29 Palms has some of the coolest stays and Airbnbs in California.

9. Channel Islands National Park – For Sea Lovers

Santa Cruz By David Wan
As a student at UC Santa Barbara, I had the opportunity to visit the Channel Islands National Park several times. It consists of five islands, most famously Anacapa and Santa Cruz. You’ve also got Santa Rosa, San Miguel, and Santa Barbara island, famous for nesting birds. Charmingly, the dorms at my school were named after each of them.
Although each island is beautiful, most with hiking trails and some with unique features like caves, seals, and kelp forests, I ranked it last on my list for the difficulty of visiting, and the memories of hot, uneventful hikes on the islands. If you are specifically interested in sea caves or plan on SCUBA diving, then you’ll be delighted by the islands. Plus, you have opportunities to see whales and dolphins en route. But much of the charm of these islands is similarly found on the coast as well, and IMHO, the other parks on this list are more unique and interesting.
If you’re lucky enough to visit them all, California’s national parks are also different and varied that you can’t possibly get bored. But if you have to narrow it down, I hope this list helped you picked the best national park for your California visit, straight from a born and bred local!
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Got fresh corn on cobs at home and wanting to create a rice-corn combination? This Corn Fried Rice is your best bet as well as answer. Make a vegan and gluten free dish with rice, sweet corn, capsicum, spring onions, herbs, spices, and enjoy it to with your. This is a comforting and easy preparation, yet high on flavors.

About Corn Fried Rice

There’s no doubt of the fact that there are numerous ways you can bring together rice and corn, and create deliciousness out of it. This Corn Fried Rice is how I make it often at home.

This recipe is a simple and flavourful Chinese variation with capsicum, spring onions, some cracked pepper and soy sauce. The soy does enhance the umaminess of this dish, but it is still optional. You can give it a miss too.

You can modify this recipe as per your spice and taste preferences. So, you can add the fiery Schezwan sauce or tomato ketchup or perk it up with some of your favorite herbs. For me, I’ve kept it basic with some celery, soy sauce as well as the vinegar.

I’ll suggest you to keep it this way, in order to get a complete flavor of the corn. However, what’s more is that you can also add some garlic and mushrooms, to make it a fuller and more umami-laden rice preparation. Burnt garlic will also taste good in this combination set.

More On My Recipe

It is one of our chosen rice-based dishes, in which both the Indian corn or American corn varieties can be used. It tastes simply amazing with any of these. Also, I make it a point to cook fresh rice for any fried rice recipe. You can use your leftover rice too.

This Corn Fried Rice makes for a sumptuous and satisfying lunch or dinner, where you can make a larger batch by easily doubling the quantities. Halve for making a smaller batch. A similar fried rice variation is this Schezwan Fried Rice that can also be done with the addition of corn.

Step-by-Step Guide
How to make Corn Fried Rice

Cook Rice

1. Rinse 1 heaped cup basmati or any long grained rice very well till the water runs clear of starch.

Soak rice in 1 cup water for 20 to 30 minutes. After 20 to 30 minutes, drain all the water and keep the rice aside.

2. In a pot, add 3 cups of water with ¼ teaspoon salt and ½ teaspoon oil. Adding oil is optional. Bring the water to a boil.

3. Add the soaked rice to the hot water.

4. Gently shake the pan carefully or stir the rice grains with a fork.

5. On medium to high heat, cook the rice without the lid.

6. Cook till the rice grains become al dente or just about cooked.

7. Remove the pot from the heat and strain the rice. While straining, you can also gently rinse the rice in water so that they stop cooking and don’t stick to each other.

You can also fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.

Cook Corn

8. When the rice is soaking, steam or pressure cook 1 medium to large corn on cob. You can steam 1 medium to large sweet corn cob in a steamer, pressure cooker or in an Instant pot.

If pressure cooking, then pressure cook in a 3 litre stovetop pressure cooker for 2 to 3 whistles in 1.5 cups of water.

Let the pressure drop naturally in the cooker and then only open the lid. Carefully remove the corn cob with a pair of tongs and set aside on a plate to cool.

You can also use 1 to 1.25 cups of canned corn kernels instead of fresh corn cob.

9. When the corn on cob becomes warm or cools down, slice off the corn kernels from the cob.

Be careful while slicing the kernels. You will need about 1 to 1.25 cups corn kernels. Keep the corn kernels aside.

Make Corn Fried Rice

10. Heat 2 tablespoons sesame oil or toasted sesame oil in a wok or kadai. Keep the heat to medium and then add ½ cup chopped spring onion whites.

You can also add some spring onion greens along with the whites. But make sure it is ½ cup overall.

Choose to stir fry all the ingredients on medium to medium-high heat depending on the heaviness and type of wok or pan you use.

11. Stir fry for a minute on medium heat.

12. Then, add ¼ cup chopped capsicum. I have used green bell pepper. You can use yellow or red bell pepper.

13. Stir fry for a minute.

14. Now, add 1 to 2 teaspoons chopped celery. This is optional. Skip, if you do not have celery. Stir to mix.

15. Now, add the corn kernels.

16. Stir fry for a minute or two.

17. Add 1 tablespoon fermented and naturally brewed soy sauce. I have used a gluten-free soy sauce. If using any other soy sauce, then add as per taste.

Opt not to add soy sauce if you do not prefer it.

18. Add 1 teaspoon crushed black pepper or pepper powder. You can add pepper powder less or more as per your taste preferences.

19. Give a good mix.

20. Now, add the cooked rice in parts.

21. After adding one part. Lightly stir and mix.

22. Then, add another part of rice. Also season with salt. Add less salt as soy sauce already has salt.

23. Mix well.

24. Add 2 tablespoons chopped spring onion greens.

25. Add ½ to 1 teaspoon rice vinegar or sweet rice wine (mirin) and mix gently.

If you do not have these, then you can use regular white vinegar. You can also skip adding vinegar. 

26. Serve Corn Fried Rice hot or warm garnished with the remaining 1 tablespoon spring onion greens.

Serving Suggestions

You can enjoy the Corn Fried Rice as is without any sides or pair them with some saucy and spicy Chinese dishes.

Some vegetarian options are Veg Manchurian, Chili Mushroom, Chili Paneer or any other Chinese dish of your choice.

Corn Fried Rice can be packed as a lunch in your tiffin-box as well.

Expert Tips

I prefer using freshly cooked rice, you can make it with leftover rice. If you are cooking the rice, the addition of oil is optional there.While straining the cooked rice, you may rinse the rice gently with water. This will stop the carry over cooking and avoid the rice grains from sticking to each other.To steam the corn on cobs, use either of these: pressure cooker, steamer or Instant Pot.In place of fresh corn, 1 to 1.25 cups tinned/canned corn kernels can be used in this recipe. But the flavors with fresh corn really make a difference.You can use only capsicum or pair it with other varieties like red and yellow too. Other additions can be garlic and white button mushrooms.Pepper powder can be adjusted according to your taste likings.  Soy sauce and celery is completely optional. If you don’t have these at home proceed without them. Also, I have added a gluten free soy sauce, you can use any.You can add or skip vinegar completely. If adding and you don’t have rice vinegar or sweet rice wine (mirin), you a regular white vinegar.More Fried Rice Variants To Try!Moderate • 45 minsRice RecipesVegetable Fried Rice RecipeModerate • 50 minsRice RecipesPaneer Fried RiceModerate • 40 minsIndo Chinese RecipesMushroom Fried RiceModerate • 35 minsRice RecipesSingapore Fried Rice