poniedziałek, 10 maja 2010

BASMATI RICE

The first recipe is Basmati rice, which cooks very fast and is always loose – it is my favorite kind of rice. Here are the ingredients:
· 1 cup Basmati rice
· 1 tablespoon butter
· 1 teaspoon curry, a teaspoon of salt (you can use other spices instead of curry like cumin or coriander)
· 2 cups freshly boiled water
Melt the butter in a medium pan, add the spices and salt, toast for a moment and then add the rice and mix a bit, so that each grain of rice is covered in butter. Meanwhile, boil up the water, and when it’s boiling, add the 2 cups into the pot. Mix and cover. This rice cooks for about 12 minutes, so it’s ready really quickly. You just have to mix one more time after some 5 minutes, to make sure that the rice is not stuck to the pan. Then don’t uncover it until all the water is absorbed, and little holes will appear on the surface, through which the air escapes. Turn the gas off and leave for a moment, to make sure that the rice is loose. And that’s it.
Since I’m talking about rice, I would like to also give a recipe for a dish that is very nourishing, but light and of course very tasty. You’ll just need the green mung beans – soaked for about 2 days, so that you can easily take the green shells off. My kids love these sprouts, and when the “clothes” are taken off, they say that the mung beans are “naked” :).
So you will need:
· half glass of the "naked" beans,
· a cup of Basmati rice, (although you can use any other rice)
· a tablespoon of butter
· half a teaspoon of turmeric, teaspoon of salt, a pinch of asofetida, a teaspoon of ground cumin
· 4 cups of freshly boiled water
Melt the butter in a pan and add the spices, mix a while, then add the rice, mung beans and the boiled water. Cook until all the water is absorbed (about 40 min.) and it’s ready!

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