MONK RICE WITH OLIVES
Introduction
Simple rice recipe using Turmeric powder turns the cooked rice into a pale yellow colour. Black olives brings in a different flavor and colour to the rice.
Utensils
1 Bowl
1 Wok
1 Rice Cooker
Ingredients (10 Servings)
650 g Rice
1 Cup Coconut Milk and sufficient Water
2 tsps Turmeric Powder
6 tbsps Ghee
6 Cloves crushed, 8 Cardamoms crushed, 1” Cinnamon Stick, 6 Pepper Corns (Ingredients to be put in a small cloth bundle and tied with a strip of ribbon)
2 Soup Cubes (dissolved in water)
15 g Cashews
100 g Onions
Curry Leaves
Few Black Olives
Salt and Pepper to taste
Method
Wash and drain the rice.
Heat Ghee, fry the Onions, Curry Leaves and Cashew and keep aside
Place the rice in a rice cooker, add coconut milk and sufficient water. Insert the ingredient bundle, soup cubes and turmeric powder and cook until the grains are well cooked.
Serve onto a dish and garnish with onions, cashew and fried curry leaves. On the surface, place a few black olives to add more color and flavor to the rice.
And Now Let's Go to the second
HOT POT
Introduction
The result is hot and spicy rice. By adding Ghee the rice becomes soft and mild.
Utensils
1 Bowl
1 Rice Cooker or Pot
Ingredients (4 Servings)
300 g Rice
50 g Onions, Sliced
5 tbsps Ghee
1 tsp Chillie Powder, 1 tsp Curry powder, Curry Leaves, 3 Cloves, 3 Cardamoms and a few coriander seeds (Tied in a cloth bundle)
1 Clove of Garlic, chopped
Few Corriander Leaves
2 Red Chillies, sliced
10 g Cashew, fried
Method
Wash the rice, drain and keep aside.
Heat the Ghee in a rice cooker/pot and add the onions, garlic and temper well. Mix in the rice and keep for a few minutes. Add the ingredients bundle, salt and water and cook until the grains are well cooked.
Remove from fire, dish out and garnish with fried cashew, sliced chillies and coriander leaves.
RISOTTO MIX
Introduction
A commonly made Italian rice dish cooked in broth.
Utensils
1 Bowl
1 Rice Cooker
Ingredients (4 Servings)
500 g Rice
2 Onions, chopped
2 Carrots, chopped
2 Leeks, Chopped
1 Red Pepper, chopped
100g Mushrooms, chopped
½ tsp ground cinnamon
Chicken Broth
¾ Cup Margarine (keep 2 Tbsp Margarine aside)
2 tbsps. Tomato puree
300 g Shredded Cheese
A little Parsley (chopped)
Salt and Pepper to taste
Method
Wash the rice and allow to drain.
Heat the margarine and temper the onions. Once the onions are soft, add the carrots, bell pepper, leeks and mushrooms and mix well. Add the broth, rice, cinnamon, salt and pepper and cook until the grains are well cooked.When ready to serve, add 2 tbsps of margarine, tomato puree, cheese and mix well.
Garnish with chopped parsley.
Serve hot.
PARSLEY AND CARROT RICE
Introduction
The rice comes flavoured with carrots, parsley and onions. This is a colorful dish for the table.
Utensils
1 Large Wok
Ingredients (4 Servings)
500 g Basmathi Rice (cooked)
75 g Chopped Parsley
200 g Grated Carrots
50 g Green Peppers, chopped
100 g Chopped Onions
2 Soup Cubes dissolved in water
6 tbsps Margarine
2 Cloves of Garlic, chopped
1” Cinnamon
2 Tomatoes for garnishing
Salt and Pepper to taste
Method
Heat margarine in a wok, add the onions and temper well. Mix in the bell pepper, carrots, parsley, garlic and cinnamon and combine well.
Stir in the cooked rice and the soup cubes with sufficient water, salt and pepper and continue to stir well.
Once the rice is well combined with other ingredients, take off fire and serve hot.
Garnish with sliced tomatoes.