Rice
Choose rice any brand of rice that you prefer. I have chosen Basmathi Rice because it is tasty and cooks very quickly. A cup of rice cooks on med-high heat in about 12 minutes. Do not cover with a lid as the water will boil over. You may put on the lid on, partially on a lower temperature. A cup of rice, when cooked can serve 3 adults.
Cooked Basmati Rice
Ingredients
- I cup rice
- 5 cups water
- Salt to taste
Method
- Boil water
- Wash rice and add to the boiling water
- Add salt to taste
- Use a long handled spoon to scoop a few grains, if soft, the rice is done
- Carefully remove the pot from the stove and drain the water in a colander
If you are familiar with using a pressure cooker, the cooking time for this Savory Peas Rice
is just 10 minutes.
This dish can be eaten with dhal or by itself. The usual accompaniments are Raita,
carrot salad or sliced cucumbers. Do not add all the water at once. The ideal amount
is just enough to cover the contents of the ingredients in your pressure cooker. As
pot sizes differ the amount of 4 cups is just a guide.
Jut give rice a quick rinse to prevent losing too much of vitamins from the rice.
The amount of oil is more than normally recommended in other recipes. This will assist in
preventing the contents from drying and sticking to the pot.
Cooked savory Peas Rice
Ingredients
- 2 cups of rice
- 8 tablespoon canola oil
- 2 cups of frozen peas
- 1 medium potato peeled and cut into 6 pieces
- 3 sticks of about 2" cinnamon sticks, 3 cardamom pods, 2 bay leaves
- ½ cup of sliced onion
- ½ diced tomato or ½ cup crushed tomato
- 2 teaspoons crushed garlic
- ½ teaspoon crushed ginger
- 2 tsps. masala
- 2 teaspoons coriander powder
- 1½ teaspoon fennel powder
- Salt to taste
- 2 tblsp. butter (optional)
- a few sprigs of cilantro leaves(also known as dhania and coriander)
Method
- Heat oil on medium-high temperature. Add cinnamon sticks, cardamom and bay
leaves
- A nice aroma pervades the air. Add onion and then the tomato
- When nice and mushy add the spices
- Wash rice just once, then add rice, potatoes and peas to the above mixture
- After adding salt stir ingredients to mix spices evenly
- about 4 cups water of water or just enough to cover the contents of the pot
- Put on lid of pressure cooker
- When the second ring of the valve is in view lower temperature and cook for 10
minutes
- Remove the pot from the stove and place it under running water to end the pressure and
stop further cooking
- Open lid carefully and stir the contents. Taste for salt, add butter (optional, garnish with cilantro and serve
Lemon Rice
Cook rice as described in the recipe above. Add a cinnamon stick when boiling to add to the flavor.
This is a tasty dish which can be eaten as a meal by itself or served with any accompaniment.
Please note that you may use fresh or fry coconut. Just make sure it is not the sweet variety. Use fresh lemons if it is easily available.
Delicious Lemon Rice
Ingredients
- 3 tablespoons Canola oil
- 2 teaspoons mustard seeds
- 1 tablespoon butter(optional)
- 2 - 3 tablespoon desiccated coconut/sliced fresh coconut of/coconut flakes
- 1 cup cashew nuts
- 1 tablespoon peanuts
- 1 - 2 finely sliced or crushed green chilies
- 1 - 2 teaspoons salt
- ¼teaspoon turmeric powder
- ½ teaspoon ground ginger
- 3 tablespoons lemon or lime juice/ fresh or bottled
- about ¼ cup chopped cilantro leaves
Method
- Heat oil
- Add mustard seeds. Take care to lower heat so that seeds do not burn as they splutter
- Add chilies, ginger & turmeric and stir
- Next add the nuts and stir for a few seconds
- Add salt & coconut & lemon juice and stir
- Add this mixture to the cooked rice and blend
- Adjust salt if necessary. Garnish with Cilantro and serve
Stir-Fry
This is a very quick and easy dish that can supplement the rice and the tofu starter.
You also have the option to cut slices of tofu and stir fry it with the rest of the ingredients.
Stir Fried Vegetables
Ingredients
- small head of broccoli
- 1 carrot sliced lengthwise
- ½ sliced cucumber or zucchini
- 1 bunch of Bokchoy
- ½ cup of sliced onion
- 4 teaspoons of crushed garlic
- ½ teaspoon of crushed ginger
- 6 tablespoons of soy sauce
- 6 green chilies finely sliced or crushed
- ½teaspoon hoison sauce
- 2 tablespoons sesame seed oil
- 1 tablespoon canola oil
- a handful of cashew nuts (optional)
Method
- Wash all vegetables under running water.
- Heat oil in wok or pot (preferably non stick)
- Add all ingredients except the nuts
- Allow the vegetable to cook for a minute and stir
- Add the sauces and blend well. Cook for another 2 minutes.
- The vegetables should still be al denté Carefully remove from the stove and serve
- Add salt. Be sure to taste first as soya sauce is often salty
If you are familiar with using a pressure cooker, the cooking time for this Savory Peas Rice
is just 10 minutes.
This dish can be eaten with dhal or by itself. The usual accompaniments are Raita,
carrot salad or sliced cucumbers. Do not add all the water at once. The ideal amount
is just enough to cover the contents of the ingredients in your pressure cooker. As
pot sizes differ the amount of 4 cups is just a guide.
Jut give rice a quick rinse to prevent losing too much of vitamins from the rice.
The amount of oil is more than normally recommended in other recipes. This will assist in
preventing the contents from drying and sticking to the pot.
Cooked savory Peas Rice
Ingredients
- 2 cups of rice
- 8 tablespoon canola oil
- 2 cups of frozen peas
- 1 medium potato peeled and cut into 6 pieces
- 3 sticks of about 2" cinnamon sticks, 3 cardamom pods, 2 bay leaves
- ½ cup of sliced onion
- ½ diced tomato or ½ cup crushed tomato
- 2 teaspoons crushed garlic
- ½ teaspoon crushed ginger
- 2 tsps. masala
- 2 teaspoons coriander powder
- 1½ teaspoon fennel powder
- Salt to taste
- 2 tblsp. butter (optional)
- a few sprigs of cilantro leaves(also known as dhania and coriander)
Method
- Heat oil on medium-high temperature. Add cinnamon sticks, cardamom and bay
leaves
- A nice aroma pervades the air. Add onion and then the tomato
- When nice and mushy add the spices
- Wash rice just once, then add rice, potatoes and peas to the above mixture
- After adding salt stir ingredients to mix spices evenly
- about 4 cups water of water or just enough to cover the contents of the pot
- Put on lid of pressure cooker
- When the second ring of the valve is in view lower temperature and cook for 10
minutes
- Remove the pot from the stove and place it under running water to end the pressure and
stop further cooking
- Open lid carefully and stir the contents. Taste for salt, add butter (optional, garnish with cilantro and serve
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