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.
Introduction
This is a rice dish with a mixture of Shrimps and Bacon. It’s an unusual mix and a perfect treat for dinner.
Utensils
1 Heavy Saucepan
Ingredients (6 Servings)
8 Slices Bacon, fried
1 Cup Rice, cooked
Curry Leaves
½ Cup Onions, sliced
2 Cloves Garlic
4 Tbsps Ghee
2 Cups Shrimps
1/2 tsp Chillie Powder
1 Egg Scrambled
Salt and Pepper to taste
Method
In a Saucepan, heat the ghee; add the curry leaves, garlic and onions. Temper well until the onions are transparent in colour.
Mix in the shrimps, chillie powder, salt and pepper and keep on fire until the shrimps are cooked.Spoon in the cooked rice gently and mix all ingredients until well combined.
Remove from fire and garnish with scrambled eggs.
Introduction
The dish is cooked with coconut milk and turmeric and the rice when cooked comes out gold in colour. The rice is creamy and delicious and should be eaten hot.
Utensils
1 Pot or Rice Cooker
Ingredients (10 Servings)
1 Kg Samba Rice
1 Cup Thick Coconut Milk
2 Cloves Garlic, chopped
1” piece of Ginger, chopped
140 g Plums
Curry Leaves
2 ½ Pint Broth
200 g Red Onions, sliced
3 Chicken Cubes
2 tsps Turmeric Powder
1 piece cinnamon, 6 cardamoms, 5 pepper corns and 5 cloves – tied in a cloth bundle.
110 g Ghee
A few Fried Curry leaves
Salt to taste
Method
Heat the Ghee in a pot and temper curry leaves, garlic, ginger and onions.
Fry the ingredients for a few minutes and mix in the plums. Add the rice, chicken cubes dissolved in hot water, broth, ingredients bundle and leave for a few minutes.Finally, mix in the coconut milk, turmeric and cook the rice until the grains are well boiled.
Garnish with fried curry leaves, and serve hot with chicken curry.