Entries for archive: 2010-04
Found 2 entries.
This fragrant this is lovely to serve with curries and spiced dishes.
Ingredients
Serves: 4
- 250ml (one cup) of long grained white rice (generally basmati)
- 550ml of boiling water from kettle
- 1 Tsp groundnut oil
- 1 small onion, finely chopped
- 2.5cm cinnamon stick
- 3/4 tsp cumin seeds, crushed
- 2 cardamom pods, crushed
- 1 dsp ground turmeric
- 1 bay leaf
- salt
Method
- heat oil in thick-based saucepan and soften onion for three mins
- Stir in all the spices, bay leaf and salt for one minute
- Stir in the rice until well coated
- Pour in boiling water and stir once
- Put a snug lid on and simmer gently for 15 mins or until rice is tender
- Tip into serving dish and remove cinnamon stick, bay leaf and cardamom pods
- Fluff with a fork and serve (cover with a tea-towel to keep warm if longer than 5 mins)
Labels:
rice
Inserted: 2010-04-27 09:35 (1 year, 9 months ago)
This has been a great find and I love it. Thanks Delia! (From her 'Complete Cooking Course’.)
Ingredients
Serves: 4
- 225g hazel or Brazil nuts or walnuts, finely chopped
- 2 medium onions, finely chopped
- 1 medium green capsicum, finely chopped
- cooking oil
- 75g wholewheat breadcrumbs
- 1 clove garlic, crushed
- 1 tsp dried or 2 tsps fresh chopped mixed herbs
- 1 Tsp mild curry powder / 1 dsp host Madras curry powder
- 225g tomatoes, peeled and chopped
- 1 egg, beaten
- salt and freshly milled black pepper
Method
- Pre-heat over to 220℃
- Grease an 18cm square cake tin
- Gently fry onions and capsicum in the oil until soft (10 mins)
- Mix nuts, breadcrumbs, garlic, herbs and curry powder in a large bowl
- Stir into this the onions, capsicum and tomatoes. Mix thoroughly.
- Beat egg, add to mixture and bind together
- Pack mixture into cake tin and bake for 30-40 mins or until golden
Serve with spiced pilau rice, yoghurt, mango chutney or a fresh tomato sauce. Also nice served cold with salad.
Labels:
curry,
walnut,
hazelnut,
brazil-nut
Inserted: 2010-04-27 09:27 (1 year, 9 months ago)