Rice Recipes: Spinach Rice

Ingredients:

Basmati rice: 2cups (400g),
English spinach, chopped: 1Bunch (5oog)
Medium sized (260g) tomatoes, peeled, seeded, chopped: 2
Chicken stock: 1litre (4cups)
Buttered: 30 grams,
Olive oil: 1 table spoon
Onions - Medium (300g weight) sized, finely chopped: 2,
Garlic cloves, crushed: 2,
Grated parmesan cheese: 20 g.

Method of preparation:

1. Heat butter and oil in medium pan add onions and garlic, cook, stirring until onions become soft.
2. Add rice, cook, stirring for 2 minutes.

3. Add chicken stock, simmer, covered about 15 minutes or until is almost absorbed.

4. Remove the pan from heat, stir in spinach, tomatoes and cheese.

5. Stir until spinach is wilted.

It can serve for 4 to 6 persons.

Recipe best made just before serving.
Freeze: Not suitable.
Microwave : Suitable.

Mushroom and Sun-dried Tomato Risotto

Ingredients:

Sliced-button mushrooms: 200g
Chicken stock: 1 Liter (4 cups)
Water: 500 ml (2 cups)
Dry white wine: 1 cup (250 ml)
Olive oil: 2 tablespoonfuls
Butter: 30 g,
Sliced-medium leek: 1(350g)
Crushed-garlic cloves: 2
Basmati rice: 400g
Grated parmesan cheese: 40g
Drained sun-dried tomatoes, sliced: 35g
Chopped fresh oregano: 1 tablespoon.

Method of preparation:

1. Combine chicken stock, water and wine in a pan, bring to boil; and keep hot.

2. Heat oil and butter in another medium pan, and add mushrooms, leek and garlic, cook, do stirring, until leek is soft.

3. Add rice, stir until combined (2).

4. Stir 2/3 cup (160ml) hot stock mixture (1) into rice mixture (3), cook, and do stirring over low heat until liquid is absorbed.

5. Continue adding remaining stock mixture (1) gradually to (4), do stirring until absorbed before each addition.

6. Total cooking time should be about 35 minutes or until rice is tender.

7. Stir in cheese, tomatoes and oregano (adding to 6).

Points to be observed:

1. Recipe best made, just before serving. (Freeze: not suitable). Microwave: Suitable.

Chilli Mushroom curry - Singapore style

Ingredients:

400 gm mushrooms (Ached and wiped)
½ cup oil
2 tsp fresh ginger (chopped)
3 garlic cloves (Chopped finely)
4 red chillies (Deseeded and chopped)
½ cup tomato sauce
½ cup chilli sauce (Hot and sweet)
1 tsp sugar
1 tbsp soya sauce
Salt to taste

For Garnishing:

Spring Onions.

Method of preparation:

1. Heat oil in a pan. Then add ginger, garlic, chillies and fry for a few seconds.

2. Add mushrooms and sauté over high flame for 2 minutes.

3. Add the rest of the ingredients and cook over high flame for another minute. Garnish with spring onions.

Serve hot over a bed of steamed rice.

Source: Woman’s era silver jubilee special.

Potato Recipes: Aloo—Shimla mirchi

Ingredients:

Potatoes large in size: 2,
Capsicums large in size: 2,
Oil: 2 table spoons,
Black pepper powder: ½ tea spoon,
Salt: 3/4 tea spoon,
Mango powder (amchur):1 tea spoon.

Method of preparation:

1. Wash potatoes and cook under pressure for five minutes. Peel them after they become cool.
Cut them into eight pieces each and set them aside.

2. Capsicums be de-seeded and cut them into two- inch size pieces.

3. Place oil in a kadhai over medium heat, till it becomes to smoke.

4. Add capsicums pieces, black pepper powder, salt and mango powder.

5. As capsicums become soften, after 4-5 minutes of time, put in potatoes (in 4).

6. Stir over medium heat for a few minutes (3, 4&5).

7. Sprinkle a few drops of water, if it tends to stick (to the contents in 6).