Introduction
Easy Rice dish with Peppers which makes the dish spicy and a bit hot.
Utensils
1 Wok
Ingredients (4 Servings)
500g Rice, cooked
4 eggs
2 Onions, chopped
2 Cloves of Garlic, chopped
2 Green Pepper, chopped
2 Red Peppers, chopped
Melted Ghee
Salt and Pepper to taste
Method
Heat the ghee, then add the onions, garlic, chillies and fry until cooked.
Add in the eggs, salt and pepper and break the eggs into pieces. Mix well and add the cooked rice.
Pile up on a hot dish and serve.
Introduction
This is a combination of shrimps, cuttlefish and mushrooms, a perfect blend for dinner.
Utensils
1 Large Wok
Ingredients
150 g Rice
Margarine
2 Onions, chopped
1 Cinnamon piece
¼ tsp Cumin seeds
2 Cardamoms
2 cloves Garlic
1 tsp Chillie powder
1 tsp Curry powder
2 tsps Corriander powder
100 g Shrimps, cooked
100 g Cuttle Fish, cooked
100 g Mushrooms cut into large pieces
1 tsp Lime juice
1 Cup Yoghurt
50 g green peas
Salt and Pepper to taste
Corriander leaves for garnishing
Method
Heat the oil in a wok and add the onions, cinnamon, cumin, cardamoms, garlic, curry powder, chillie powder, and coriander powder. Stir-fry for 5 minutes.Add the shrimps and cuttle fish and cook well. Mix in the mushrooms, yoghurt, lime juice and green peas and cook for 5 minutes.
Add the rice to the seafood mixture and pour sufficient water and cook until the grains are well cooked.
Remove from fire and transfer to a serving dish. Garnish with chopped coriander leaves.
TOMATO RICE
Introduction
Tomato rice is a succulent dish and can be eaten with Curries.
Utensils
1 Wok
Ingredients (6 Servings)
600 g Rice
100 g Mushrooms, chopped
3 Onions, chopped
3 Tomatoes, chopped
Ghee
1” piece Ginger
2 cloves of Garlic
2 tsps Chillie powder
1 tsp Curry powder
3 Cups Water
2 Cup Broth
Salt and Pepper to taste
Chopped parsley and tomato slices for garnishing.
Method
Heat the ghee in a wok and add the onions and fry for a few minutes.
Mix in the tomatoes, mushrooms, ginger, garlic, spices, salt and pepper and keep on fire for a few minutes.
Spoon in the rice and temper for a little while. Pour the broth and water and bring to the boil. Cover and cook the rice for 15 minutes.Garnish with tomato slices and chopped parsley.
Introduction
This is appetizing rice with a combination of mushrooms and peas. It’s an excellent dinner for a vegetable lover.
Utensils
1 Wok
1 Bowl
Ingredients (6 Servings)
450 g Basmati Rice
Ghee
2 Cardamoms
2 Cloves
1 Cinnamon Stick
2 cloves Garlic
50 g Onions, chopped
100 g Mushrooms
50 g Green Peppers, chopped
100 g Green Peas
3 Cups Water
2 Tbsps Green Chillie Sauce
Salt and Pepper to taste
Method
In a heavy saucepan, heat the ghee; add the onions, spices, garlic and salt.
Add the mushrooms, green peppers, and sauce. Mix well.
Drain the washed rice and add to the mixture on fire. Mix in the green peas and combine well until all ingredients are well blended.Pour the water on to the rice and cook for 25 minutes until the grains are well cooked.
Serve hot.