Thursday, May 22, 2014
Thai Vegetable Stir Fry with Coriander Rice
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)
Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.
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| Scottish Chilli Oil |
Songkran festival: new year in Thailand and Myanmar marked with water fights
Many thanks to Emma at Wildcard and to Tilda for the rice.
This months Sweet Heat challenge at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so Im entering this stir fry.
Wednesday, May 7, 2014
How to Make Perfect Sushi Rice Raw Fish Sold Separately
This video recipe I just did for About, shows the easy-to-follow steps involved in making perfect sushi rice. By the way, "sushi" is NOT raw fish. Sushi actually refers to the seasoned rice thats used in sushi bars for various preparations. You cant make great sushi without great sushi rice. The texture must be sticky and tender, yet at the same time firm and separate. You must be able to mold into shape, but it has to collapse when you bite down.The good news is if you follow these steps it will come out every time. Of course, what good is a bowl of sushi rice without knowing how to roll your own California rolls? Well, I will give you a few days to find a bamboo sushi mat, and some Nori (seaweed wrappers). Theyre pretty cheap, and if you cant buy them where you live, get them online (see below). In a few days Ill show you how to make your own sushi (relax, I will only use cooked fish). Then you can tell all your friends you roll like Chef John. Enjoy!
Click here for ingredients and transcript
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Monday, March 31, 2014
Bean Rice Salad with Dill Feta
I had some rice left over from another meal when I made this, and thats a good plan. You will need to cook about 1 1/3 cups extra rice to end up with approximately 4 cups.
This was a nice simple salad, and the leftovers kept quite well and were delicious the next day.
6 servings
Make the Salad:
4 cups chopped green or wax beans
1 medium sweet onion (about 1 cup when chopped)
1/4 cup finely minced fresh dillweed
4 cups cooked brown rice
200 grams feta cheese
Wash and trim the beans, and cut them into bite-sized pieces. Steam or boil them until just tender, 4 or 5 minutes then immediately rinse them in cold water until they are cool. Drain well.
Peel and dice the onion, and mince the dillweed finely.
Mix the beans, onion and dill with the cooked rice in a large bowl. Rinse and drain the feta cheese, and crumble it into the salad. Mix well.
Make the Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
the juice of 1/2 lemon
1 teaspoon mustard
plenty of freshly ground black pepper
Mix the above in a small bowl or jar, an whisk or shake until mixed. Toss with the salad.
You are not likely to need salt, but it will depend on how salty the feta cheese is.
Thursday, March 13, 2014
BROWN RICE KUSKA
INGREDIENTS:
1. Brown basmati rice, 1 cup.
2. Onions, medium-size, 3.
4. Tomatoes 2.
5. Green chilies, 1-2.
6. Ginger-garlic paste, 1 tablespoon.
7. Chili powder, 1 teaspoon.
8. Chopped mint leaves, ½ cup.
9. Curry leaves and cilantro for garnishing.
10. Cinnamon, 1 small stick.
11. Bay leaf, large, 1.
12. Cloves, 2.
13. Star anise, 1.
14. Cardamom, 2 pods.
15. Fennel seeds, 1 teaspoon.
16. Briyani masala powder, 1 teaspoon.
17. Chicken broth or vegetable broth for cooking the rice, 1 cup mixed with 1 cup of water. The broth can be store bought or homemade, even fat-free versions are available in the groceries.
18. Yogurt,1 tablespoon.
19. Salt as per taste.
20. Cashews, 1 tablespoon.
PREPARATION:
Wash the rice well and soak it for 30 minutes and cook the rice in the chicken or vegetable broth until the grains are fluffy. The rice can be cooked either in pressure cooker or microwave. If pressure cooker is used for cooking, cook the rice just up to 3 whistles. Let the rice cool. Meanwhile dice the onions and tomatoes finely. Heat a thick bottomed pan, with 2 tablespoons of oil. When the oil turns hot, add all the spices and cashews and let them fry for a minute. Then add the chopped onions and curry leaves and sauté them for a few minutes until the onions turn brown. Now add the chopped tomatoes, slit green chilies, ginger-garlic paste and keep sautéing until everything is blended. Add the chili powder, briyani masala, yogurt, and salt and let it cook for a few more minutes. When the mixture is well blended and good smell starts coming from the mixture, add the cooked brown rice, chopped mint and cilantro leaves, mix everything and lower the flame. Cook closed for 15 minutes under low flame and switch off the stove. Another method is at this stage, the contents can also be transferred to a baking dish and closed with an aluminum foil as tightly as possible and cooked in a preheated oven for 15 minutes at 350 degrees. Serve hot kuska with raita and any spicy vegetarian or non-vegetarian dishes and enjoy.
Tuesday, March 4, 2014
Shrimp and Rice Burritto
Click here for Rice recipe
Print option
1 Tomato
3 oz Cream Cheese
3 oz Heavy Cream
Tortilla
Butter
Add cream cheese and cream mix well.
Put rice on tortilla,wrap into burrito.
Sunday, March 2, 2014
Keerai Kootu Spinach and Lentil Curry for Rice
Saturday, January 25, 2014
Tomato Capsicum Bath with Chicken Broth in Rice cooker
Ingredients
Long Grain rice(Available in all most all grocery stores)- 3cups
Water-2cups
salt to taste
Chicken Broth-4 cups
Capsicum finely chopped-1/4cup
Onion-1/4cup
Cilantro/coriander-10 springs chopped
Green peas-1/8 cup
Tomato puree-1/2cup
Green chili-2
Cloves-2
elachi/Cardamom-2
cinnamon-1 inch stick
Bay leaf-1
Pudina powder-1/2tbsp(or fresh pudina leaves/Mint leaves)
Butter/ Olive oil-2tbsp
Method:
Wash rice and add chicken broth, water and salt (remember chicken broth already contains salt so better be careful). Now take a skillet and add butter/olive oil and heat it. Add cumin seeds, mustard seeds and allow them to splatter. Then add cardamom, cinnamon, cloves and bay leaf, saute under medium flame. Then add onion, green chili and cook till the onion turn tender. Then add capsicum and green peas, saute for 1min(Do not over cook capsicum as they will cook well along with rice). Finally add tomato puree, pudina powder, coriander and cook till the raw flavor of tomato goes away. Shift this mixture in to the rice bowl and cook like you cook normal rice.
Finally you can squeeze some lemon juice on the top, if you like tangy flavor. You can also add garlic in the seasoning if you wish.
Hope you will like this recipe too!!! please come back again and do not forget to leave your valuable comment below!!!
Thank you
DD @your service always
Tuesday, December 24, 2013
Rice with Lentils Mercimekli Pilav
This is a recipe that I and my collage roommates made and enjoyed a lot of times in our dorm kitchen. This was the tastiest thing we cooked.
1 1/2 cup white rice
1/2 cup green lentils
1 small onion, finely chopped
3 tbsp olive oil or butter
3 cups of water
salt
-Boil lentils with 3 cups of water on medium for 20-30 minutes or until theyre cooked. Be careful not to overcook them. You dont want them mushy. When theyre cooked, rinse them well and set aside.
-Put oil in a pot and stir onions for 10 minutes.
-Add rice and keep stirring for 3-4 minutes until rice turns into a translucent color. [I used 1 1/2 cups of rice, but you can use as much as you want. Just do not forget that the ratio of rice to water is always 1 to 2]
-Add water and salt. Bring to a boil then turn it to low. Cover and simmer for 5 minutes. Then stir in lentils and cover again. Cook on low until rice soaks all the water (approximately 20 minutes).
-Turn it off and cover the top of the pot with a paper towel or a clean kitchen towel. Place the lid on paper towel and let rice sit for at least 10 minutes before you serve.
-Try it with yogurt.