| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Rice |
1 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 2 |
|
Limes; juice of (lemons will do too; it is just a different flavor) (up to) |
| 1/2 |
ts |
Turmeric |
|
|
Peanuts (up to) |
| 2 |
|
Green chillies; chopped finely |
|
|
Fresh ginger; chopped finely |
|
|
Salt to taste |
| 1 |
pn |
Sugar (up to) |
| 2 |
tb |
Oil |
|
|
Optional : mustard seeds; cumin seeds; lentils, a pinch of asafoetida; curry leaves |
INSTRUCTIONS
Here are a couple of favorite rice recipes that i use for packed lunches.
They work really well with leftover cooked rice, or rice sticks. When rice
sticks are used, break the sticks up into small pieces before boiling.
Drain as much of the water as possible.
I'm aware that some of the spices may be available in Indian food stores
only, but i think it is worth the trip :-). You can also experiment with
adding a variety of nuts, raisins....
Fry green chillies, ginger (optional ingredients), peanuts. Take your pan
off the fire, add turmeric into the mixture. Add rice/rice sticks and mix
really well. Add lime/lemon juice. Garnish with coelantro if desired.
I sometimes add chopped dill or peas to this recipe. This dish looks
really great, because of its yellow (turmeric) and green (coriander, dill,
peas) colours. Tastes great too!
RAJ@TSMS.TANDEM.COM
(RAJ GANESAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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