HRFFN AROMATIC RICE

INGREDIENTS:

2 cups of Basmati rice 1/2-inch piece of cinnamon 2 cloves

  • tsp of oil salt to taste

For the green paste:

  • cups of chopped spinach leaves
  • cup of chopped mustard leaves

1/2 cup of coriander leaves

  • cloves of garlic 1 green chilli

For the garnishing:

Handful of papad – preferably spinach papad

METHOD

Wash all the ingredients for the green paste and place in a

pressure cooker with half cup of water. Cook till the leaves are soft and tender. Allow the cooker to cool and then run the mixed leaves in a mixer to obtain a paste. Measure the paste and add just enough water to make it to 4 cups.

Soak the rice in water for 10 minutes. Drain and keep aside. Heat the oil in a pan and add the whole spices and allow to splutter. Lower the heat and add the rice and stir-fry for 2-3 minutes. Add the spinach puree which should measure 4 cups and salt to taste and stir into the rice. Stir gently and allow the rice to cook . Cover with a lid and cook on low fire till all the spinach puree is soaked in and the rice is tender.

Roast the spinach papad or any small papad and garnish the rice with the papad. Roast the papad in the micro wave which can be done without any oil.

GUAVA SALAD

INGREDIENTS:

  • Guavas Julliened – you could combine slightly raw and or ripened guava according to your taste. Combination of both tastes good too
  • tsp red chilli paste
  • chopped green chillies

6 garlic cloves 2 tablespoon lime juice 2 spoons of Worcestershire sauce

2 tablespoon sugar

  • tablespoon tamarind water
  • tablespoon cashews

METHOD

Make a dressing by mixing the chillies, garlic, lime juice, Worcestershire sauce, sugar and tamarind juice. Mix the guava with the dressing in a mixing bowl.

Arrange on a serving plate with lettuce and sprinkle the cashew nuts on top.

CABBAGE IN CUP

INGREDIENTS: 2 cups Cous cous – fine-grained pasta

2 cups vegetable stock 8-10 medium cabbage leaves 1 zucchini diced small 1 red capsicum diced small

  • yellow capsicum diced small 1/2 an onion – sliced
  • garlic cloves

11/2 tsp red chilli powder 2 tablespoon tomato paste juice of 2 lime

2 tablespoon chopped coriander or parsley

INGREDIENTS:

400 ml capsicum sauce salt and pepper to taste

For the capsicum sauce:

2 sprigs rosemary 1 onion

  • garlic clove
  • red capsicums 1/2 cup olive oil 21/2 cup water or vegetable stock METHOD

Heat 200 ml of water and add salt to taste.

Drop the cabbage leaves into the boiling water and put off the heat. Allow the leaves to remain in the hot water for 3-4 minutes.

Drain out all the water and dry the cabbage leaves with a kitchen towel.

Lay these cabbage leaves in the oiled cups or small porcelain bowl and just lightly overlap them so that you cannot see any of the inside of the cup.

Bring the vegetable stock or water to the boil with a touch of oil in it (this helps the Cous Cous from sticking together) pour over the Cous Cous in a mixing bowl and let sit for 5 – 10 minutes.

Fry the sliced onions, garlic, capsicums (red & yellow) and zucchini in a touch of oil until soft, add in the chilli powder and stir. Add in the tomato paste, limejuice
and coriander and mix through, season with salt and pepper. Mix this through the Cous Cous until

combined.

Place the mixture into the cabbage-lined cups or bowls firmly and cover the top with the overhanging cabbage leaves. Heat in the oven or microwave until hot, serve on a plate or in the cups and pour hot capsicum sauce around the Cous Cous.

Capsicum Sauce: Fry the onion, garlic and rosemary in a touch of oil, add in the capsicum and cook for a few minutes, add in the rest of the oil and stock and cook for 10 minutes or until soft. Blend and adjust seasoning with a touch of salt and pepper

 

SWEET AND SOUR CABBAGE FRITTERS

2 cups of grated cabbage one cup of corn niblets 1/2 tsp of all-spice powder 1/2 tsp of soya sauce 2 tbsp of cornflour

1 tbsp of gram flour

  • tbsp of flour – maida oil for frying salt to taste For the sauce:
  • tsp of cornflour 4 tbsp of tomato ketchup

1 tbsp of chilli sauce 1/2 tsp of soya sauce 1/2 tsp of mustard sauce

METHOD

Sprinkle salt in the cabbage and keep aside for 10 minutes. Squeeze out the water and keep in a mixing bowl. Mix the rest of the ingredients and blend well. Heat 3-4 tbsp of oil in a non-stick pan and drop spoonfuls of the prepared mixture and fry the fritters, turning once or twice so that both the sides are cooked. If you wish you could deep-fry the fritters, if you are not counting the intake of oil.

For the sauce: Place all the ingredients in a mixing bowl. Then heat a non-stick pan or use the same pan used for frying the fritters after removing all the oil. Add 1 cup of water and bring the sauce to boil, stirring all the time . Once the sauce begins to thicken because of the cornflour,add the fritters and simmer for 1 minute. Put off the heat and serve at once. Serve with noodles or plain rice.

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