Recipes- INDIAN RECIPES

RICE-- HOT SPICED RICE

2006-11-08T22:22:00.000-08:00

HOT SPICED RICE

90ml/6tbsp oil *4 onion, chopped *3cloves garlic chopped *20 black peppercorns
*6 cardamons pods *4 bay leaves *5cm/2 in cinnamon stick *8 cloves
15ml/2 tbsp garam masala *675g/1 1\2 ib / 3 cups long grain rice, soaked for 20 minutes
*15ml/1 tbsp cumin seeds.
Heat the oil and fry the onions until browned and crisp. Remove from the
pan. Add the remaining onions to the pan and fry until golden. Add the peppercorns, cardamoms, bay leaves, cinnamons and cloves fry for 1 minute. Add the ginger and fry for 2 minutes until lightly browned. Addthe garam masala and stir well. Drain the rice, reserving the liquid. Make the soaking liquid up to 1.5/2 1\2pts/6 cups with water. Addthe rice and cumin seeds the pan and fry for 4-5 minutes, string sothat the rice is coated in the spiced oil . Ad the water, bring to the boil, cover and simmer gently for about 30 minutes until the water has been absorbed. Separate the grains with a fork and serve garnished with the crisp fried onions.

RICE- LEMON AND PEANUT RICE

2006-11-07T23:59:00.000-08:00

LEMON AND PEANUT RICE

25g/8oz/1 cup long grain rice *600ml/1 pt/2 1\2 cups water *2 green chillies, finely chopped *2.5cm /1 in ginger root, chopped *45ml/3tbsp peanuts * 2.5ml/1\2tsp ground turmeric *salt *juioce of 2 lemons *15ml/1 tbsp chopped fresh coriander (cilanantro).
SEASONING : 10ml/2 tsp oil *5ml/ 1 tsp mustard seeds *5ml/1tsp cumin seeds *5ml/1 tsp spilt black beans *5ml/1 tsp yellow spilt peas *1 dried red chilli, halved *2.5 ml/1\2 tsp asafoetida *2-3 curry leaves.

Cook the rice in the water for about 10 minutes then drain and set aside. Heat the seasoning oil and fry all the seasoning ingredients until the mustard seeds start crackling. Add the green and peanuts and fry for 2 minutes. Add the rice, turmeric and salt and mix well.Remove from the heat and stir in the lemon juice. Garnish with coriander and servs hot.

RICE AND GREEN BEANS

2006-11-07T01:22:00.000-08:00

RICE AND GREEN BEANS

100 gm/4 oz green beans, halved
100g/ 4oz basmati rice
600 ml/1 pt/ 2 1\2cups water
2.5 ml/1 tbsp ground turmeric
salt
5 ml/1 tbsp chilli powder 5 ml.l 1 tbsp garam masala
15 ml/1 tbsp ghee
pinch of asafoetida
5 ml/1tsp cumin seeds

soak the beans and rice for 30 minutes. Put the mixture into a pan with the water , turmeric, salt, chilli powder and garam masala and bring to the boil over a medium
heat. Reduce the heat to low and simmer for 10 minutes until the beans are tender. Heat the ghee in a separate pan and fry the asafoetida and cumin seeds for 1 minute.Sprinkle over before serving.

Rice - Oven cooked Rice

2006-11-06T06:37:00.000-08:00

Oven Cooked Rice

225 g/8 oz/1 cup patna or basmati rice
1.2 1/2 pts/5 cups water
5 ml/1 tsp oil

Soak the rice for 20 minutes then wash and drain.Bring the water to the boll whit the oil.Add the rice and simmer over a medium heat for 5 minutes,stirring occasionally untill the rice is three-quarters cooked. Drain and rinse in cold water then leave in a colander for 5 minutes to drain completely.Place in an ovenproof dish, cover and cook in a preheated oven at 200 C/ 400 F/gas mark 6 for 5-8 minutes. Reduce the oven temperature to 150 C/ 300 F/ gas mark 2 and cook for a further 8 minutes untill the rice is cooked and fluffy.

Rice Dishes

2006-11-05T04:33:00.000-08:00

Plain Boiled Rice

Serves 4-6
250 g/9 oz/1 cup patna or basmati rice
750 ml / 1.25 pts / 3 cups water
15 ml/1 tbsp ghee

place the rice, water and ghee in pan and bring to the boil over a medium heat.
Reduce the heat to low, cover the pan and cook for 15 minutes. If any water is
left, dry it off on a high heat but don't stir. Turn off the heat and leave for at
least 5 minutes before serving. Separate the grains with a fork and serve hot
with dal, curries, yoghurt and pickle.