| Indian Fried Rice |
 |
 |
 |
 This is a great way to spice up leftover rice by seasoning with a few spices. The whole spice cassia can be left at the side of the plate. It is only there for the flavouring. And remember, cooked rice should generally be only reheated once. 250g or 1 mug of uncooked rice makes enough for four persons. To cook 250g of rice, use approximately 550ml or 2 mugs of water. This dish can be served with plain natural yogurt, pickles and poppadoms.
3 tbsp sunflower oil 1 piece cassia bark or cinnamon stick, about 4cm in length ½ tsp brown mustard seeds 1 onion, sliced 1 tbsp butter 10-12 cashew nuts 2 green chillies, chopped ½ tsp turmeric ¼ tsp salt ¼ tsp garam masala A few coriander leaves, washed and chopped
Preparation: Heat the oil in a wok or a large pan. Add the cassia bark followed by the mustard seeds and allow them to sizzle. Tip in the onion and fry for 2 minutes until translucent. Add the butter, cashew nuts and green chillies. Continue frying for another 2-3 minutes until the cashew nuts turn golden in colour. Add the cooked rice and carefully fold into the onion mixture. Mix in the salt, garam masala and garnish with the coriander. Serve hot. |
Serves 4
Baingan Bharta Smoked Aubergine is a North Indian vegetable dish served as an accompaniment to a main meal. The Indian name for this vegetable is... Read more...
Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or... Read more...
Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has... Read more...
Mango, the national fruit of India, is also known traditionally as the food of the gods. Its leaves are used as floral decorations during Hindu... Read more...
This is a great way to spice up leftover rice by seasoning with a few spices. The whole spice cassia can be left at the side of the plate. It is only... Read more...
Dosa is a popular South Indian pancake that is made from a fermented batter of rice and skinned split black lentils. Read more...
For centuries, ginger has been prized as much for its medicinal properties as for its culinary value. This is a thirst-quenching drink that packs a... Read more...
Taken from the Easy Indian Cookbook published by Duncan Baird Publishers Curry powder which is sold commercially personifies an attempt by British... Read more...
Search
Syndicate
Login
Copyright © 2001 - 2012 www.manjumalhi.com.
Designed by Werner Van Peppen
Joomla! is Free Software released under the GNU General Public License.