Introduction
This tasty rice is a nice combination of chicken, cuttle fish and shrimps. Best to be served with a fresh salad for lunch or dinner.
Utensils
1 Large Wok or Heavy Pan
Ingredients (6 Servings)
500 g Samba Rice, cooked
100 g Cuttle Fish cut into strips
100 g Shredded Chicken
50 g Onions, Chopped
2 Cloves Garlic, chopped
2 Tomatoes, chopped
2 Tsps Tomato Sauce
2 Green chillies chopped
Curry Leaves
50 g Shrimps – cooked
Fried Curry Leaves
Margarine
Method
Heat the margarine in a wok. Add onions, garlic, green chilies, curry leaves and temper until the onions become tender.
Mix in the Cuttlefish, chicken, tomatoes and the sauce. Keep on fire until the fish and the meat are cooked.
Add in the rice, adjust seasonings and mix until well combined. Remove from fire and serve on a platter.
Garnish with cooked shrimps and fried curry leaves.
Introduction
The rice is heavily flavoured by using ginger and may be a treat for the kids due to its unusual sweetness.
Utensils
1 Wok
1 Large Pan
Ingredients (4 Servings)
500 g Rice, cooked
200 g Carrots
200 g Parsley
100 g Onions
½ tsp Turmeric powder
150 g Ginger
2 tbsps Soya sauce
100 g Green Beans
150 g Cabbage
2 Eggs
Margarine
Method
Heat a little of the margarine in a large wok. Add the onions, ginger and sauté until well tempered.
In a separate pan, heat the balance margarine. Add carrots, beans, cabbage, eggs and temper until the vegetables are cooked. Combine the tempered vegetables to the ginger mixture.Spoon in the rice, turmeric powder and sauce and mix gently until all ingredients are well combined.
Remove from heat and garnish with chopped parsley and serve hot.
Introduction
This is creamy, milky succulent rice with caramelized nuts. Surprise the guests at the breakfast table.
Utensils
1 Heavy Pot
Ingredients
500 g White Rice
4 Cups water
2 Cups thick Coconut Milk
Salt to taste
Caramelized Nuts
Method
Wash the rice, drain and place the rice in a pot. Add sufficient water and keep on fire until the grains are cooked and the water subsides.
Mix in the coconut milk, add the salt and leave for about 5 minutes on a low flame. Stir well until the milk is absorbed into the rice and the mixture becomes thick.
Remove from fire and spread the mixture on a platter. Garnish with caramelized nuts and serve hot.
The milk rice can be cut into pieces.
Introduction
Curry flavored rice mixed with assorted vegetables sends out a wonderful aroma.
Utensils
1 Wok
Ingredients (6 Servings)
500 g Rice, cooked
100 g Carrots, shredded
100 g Onions, sliced
100 g Leeks, chopped
100 g Chinese Cabbage, chopped
1 tsp Cummin Powder
2 tsps Curry Powder
1 tsp Chillie Powder
1 tsp Turmeric Powder
2 tsps Mustard
2 Cloves of Garlic
1” Ginger
Curry Leaves
Green Peas for Garnishing
1 Brinjal cut into strips and fried
Margarine
Method
Heat Margarine in a wok, add curry leaves, cloves, ginger and stir well.
Add in the mustard, cumin, curry powder, chillie powder, turmeric powder and when fried, add the onions and vegetables to the wok.
Once the vegetables are cooked add in the cooked rice and combine well.
Garnish with green peas and strips of fried brinjals.
Introduction
This is a rich creamy rice made with fruits. The cinnamon, cloves and cardamoms add their unique flavors to the rice.
Utensils
1 Wok
Ingredients (4 Servings)500 g Rice
150 g Sultanas
100 g Dates, chopped
100 g Plums
2 Cloves of Garlic
1” Ginger
1 piece Cinnamon
2 Cardamoms and 2 Cloves
½ Cup Milk
Curry Leaves
Margarine
2 Eggs boiled for garnishing
Cashew Nuts for garnishing
150 g Sultanas
100 g Dates, chopped
100 g Plums
2 Cloves of Garlic
1” Ginger
1 piece Cinnamon
2 Cardamoms and 2 Cloves
½ Cup Milk
Curry Leaves
Margarine
2 Eggs boiled for garnishing
Cashew Nuts for garnishing
Method
Heat margarine in a wok and add curry leaves, garlic and ginger.
When tempered, add in the fruits and mix well. Spoon in the rice, milk and sufficient water and allow the grains to cook until well boiled.
Remove from fire, and garnish with chopped egg pieces and cashew nuts.
Serve hot.