A Chinese main course prepared using Rice and Vegetables
Time Required: 30 Minutes
Serves: 4
Ingredients:
2 Cups Rice
2 tbsp Oil
1tsp Ajinomoto, Optional
1 Cup Cabbage
½ Cup Beans
½ Cup Carrot
½ Cup Capsicum
1 Cup Spring Onion, Scallions
1tbsp Soya Sauce
1tbsp Vinegar
½ tbsp Green Chili Sauce
1tsp Garlic
1tsp Ginger
Salt to taste
Method:
Cook Rice in such a way that each grain is separated. Chop Cabbage and Capsicum thin and long. Cut Beans, Carrot and Spring Onion scallion finely. Refrigerate for 20 minutes.
A simple and nutritious meal prepared using Steamed Red Rice (Unpolished Rice). This is the staple diet of people from Coastal Karnataka and Kerala in India.
Time Required: 30 Minutes
Serves: 4
Ingredients:
4 Cups Steamed Red Rice
Salt to taste
Ghee and Pickle for serving
Jowar/Sorghum flour balls served with a spicy curry.
Time Required: 5 Minutes
Serves: 2
Ingredients:
1 Cup Jowar/Sorghum flour
1 Cup Water
Salt to taste
Method:
Bring water to boil along with salt. Add the flour and close the vessel for 30 seconds. Open the lid and stir the flour vigorously using a wooden spatula. Again close the vessel and switch off the stove. After 2 to 3 minutes remove the mixture on to a plate and tie into small balls. Serve with spicy huli/sambar/curry.
Originally posted 2009-02-23 21:55:57. Republished by Blog Post Promoter
Also known as Pongal or Khichdi, it is prepared using Rice, Split Green Gram and spices. This recipe is in typical South Indian style. This is compulsarily prepared a day before Shankranthi known as Bhogi festival.
Zafrani Pulao is part of Awadhi cuisine. Basmati rice is cooked with Saffron, Clarified Butter, and Nuts. The aroma that arises from this dish is heady and the taste is delicious.
