RECIPE TITLE "Turmeric Rice Recipe"
Source: Madhur Jaffrey's Quick & Easy Indian Cooking,
courtesy of Cooking.com
Serves 4-6 --- easy
This yellow, lightly seasoned rice may be served with almost any Indian meal.
2 cups basmati rice
3 tablespoons vegetable oil
3 whole cloves
1 bay leaf
4 cardamom pods
1-inch stick cinnamon
2 cloves garlic, peeled and finely chopped
1/4 teaspoon ground turmeric
1 teaspoon salt
2 tablespoons finely sliced chives or the
green part of green onions
Put the rice in a bowl and wash well in several changes of water. Drain and leave in a strainer set over a bowl.
Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cloves, bay leaf, cardamom pods, and cinnamon. Stir once or twice and put in the garlic. As soon as the garlic turns medium brown, put in the rice, turmeric, and salt. Stir gently for a minute. Now put in 2 3/4 cups water and bring to a boil. Cover tightly, turn the heat down very, very low, and cook for 25 minutes. Sprinkle with chives before serving.
Recipe reprinted by permission of Chronicle. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 304 Fat: 8g Carbohydrates: 53g
Cholesterol: 0mg Sodium: 393mg Protein: 5g
Fiber: 2g % Cal. from Fat: 24% % Cal. from Carbs: 70%
Ajanta : Regional Feasts of India, There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area. Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places in this country to experience a taste of India without getting on an airplane! Moorjani is proud to present Ajanta: Regional Feasts of India, featuring the specialties of each region in India, and an excellent introduction to the cuisines and flavors of this richly diverse country. Organized by region, Moorjani has created more than a dozen feasts; each menu includes an appetizer, main dish, side dish, rice dish, bread, and dessert. Moorjani also offers tips on Indian cooking and Indian ingredients, making this cuisine accessible to most any cook. Luscious full-color food photography pairs with step-by-step photos showing how to make everything from pakora to poori bread. Recipes include Tandoori Portobello Mushrooms, Spinach and Feta Cheese Samosa, Indian Crab cakes, Khumbi Pakora, Chicken Pistachio Korma, Tamil Lamb Curry, Prawn Curry Bengal, Palak Paneer (Spinach and Paneer Cheese in Spices), and Chicken Biriyani, along with unique recipes for Chutneys and Raitas.
India With Passion Modern Indian home food is as varied and eclectic as any cuisine in the world. But unlike Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes or slow-cooking stews and curries. Deeply-flavored dishes are created simply, in a way that fits in with our modern busy lifestyle. The regions of India have long enjoyed different styles of food, using different ingredients and cooking techniques-and this is never more apparent than in the country's home kitchens. There are the kebabs, koftas, tikkas, dals, flatbreads, and tandoori dishes of the North, where warming dried spices bring comfort during the harsh winters. From the West, where rice is a staple, come spicy seafood and chicken dishes. The South brings us coconut dishes, vegetarian recipes, biryanis, and dosas, all flavored with deliciously fresh spices, and highlights from the East include noodles, fresh-water fish, and desserts. Some of the dishes in India with Passion are steeped in tradition, while others are based on new creations that Manju has enjoyed in India's homes, cafes, and restaurants. But all are authentically Indian, rich in flavor, and simple to cook. Manju Malhi is renowned for her simple approach to Indian cooking. She has written several cookbooks and she presents her own television show called Simply Indian. Manju developed her passion for Indian cooking from watching her parents cook as a child, and refined her skills while studying in Bombay for four years.