Food For Peace
1 cup rice, long grain
2 1/4 cups water
Method:
1. Thoroughly wash rice.
2. Bring water to boil.
3. Add rice. Cover with a lid.
4. Boil 5 minutes. Remove from heat.
5. Leave tightly covered 20 minutes.
6. Rice is cooked when a grain easily mashes between your fingers.
* Yields 2 cups.
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1 cup rice, long grain
2 Tablesp. butter.
1 teasp. salt
2 1/4 cups water
Method:
1. Thoroughly wash rice.
2. Melt butter. Stir in salt and rice.
3. Add water. Cover with a lid.
4. Boil 5 minutes. Remove from heat.
5. Leave tightly covered 20 minutes.
6. Rice is cooked when a grain easily mashes between your fingers.
* Yields 2 cups.
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1 cup rice, long grain
2 Tablesp. butter or ghee
1 teasp. salt
1/4 teasp. black pepper
1/4 teasp. tumeric
2 cups water
Method:
1. Thoroughly wash rice.
2. Melt butter. Stir in salt, rice, black pepper and tumeric.
3. Add water. Cover with a lid.
4. Boil 5 minutes. Remove from heat.
5. Leave tightly covered 20 minutes.
6. Rice is cooked when a grain easily mashes between your fingers.
* Yields 2 cups.
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1 cup YELLOW RICE (Listed in this section.)
1 carrot, medium-sized, washed and diced
1 cup green peas, fresh, frozen or dried
Method:
1. Follow YELLOW RICE recipe.
2. Steam carrots and peace until soft.
3. Stir into yellow rice.
4. Dot with butter.
* Yields 2 cups.
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1 cup rice
2 cups mixed vegetables (4 different types)
1/4 cup ghee or oil
1/4 teasp. hing
1 Tablesp. fresh ginger, grated
1/2 teasp. black mustard seed
1/2 teasp. cumin seed
1/2 teasp. anise seed
1/2 teasp. fenugreek
1/2 Tablesp. salt
1 teasp. black pepper
1/2 teasp. tumeric
1/2 teasp. coriander powder
Method:
1. Follow rice for SIMPLE RICE. (Listed in this section.)
2. Set aside.
3. Cut and wash mixed vegetables.
4. Heat ghee in wok or frying pan.
5. Roast hing, ginger, mustard seeds, cumin, anise and fenugreek.
6. Stir in chopped vegetables, salt, black pepper, cinnamon, tumeric and coriander.
7, Stir-fry until vegetables are soft.
8. Stir in rice until thoroughly mixed.
* Yields 2 cups.
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1 cup rice
2 cups water
1 teasp. salt
2 Tablesp. butter
1/2 teasp. tumeric
1/2 teasp. black pepper
1/2 cup green pepper, thickly sliced
1/2 cup carrots, thickly sliced
1/2 cup green peas, steamed
1 Tablesp. sugar
2 Tablesp. lemon juice
1/2 cup raw peanuts or cashews, fried fresh coconut slices or fried panir cubes. (Choose
one or use all together.
Method:
1. Follow recipe for PLAIN RICE. (Listed in this section.)
2. Deep-fry green peppers until they shrivel and float. Drain. Set aside.
3. Deep-fry carrots until they shrivel and float. Drain. Set aside.
4. Deep-fry peanuts, until golden brown. Drain. Stir all ingredients together. (If using,
cashews, coconut or panir, fry each group separately.)
* Yields 2 cups.
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1 cup rice
2 cups water
1 1/2 cup yogurt
1 teasp. salt
2 Tablesp. butter
1 teasp. fresh ginger, grated
Method:
1. Follow recipe for SIMPLE RICE. (Listed in this section.)
2. Cool rice to warm.
3. Stir in yogurt, salt and ginger.
(This is a nice light meal served with chutney and a savory.)
* Yields 3 cups.
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1 1/2 cups chickpeas (garbanzo beans)
1 cup rice, long grain
1 3/4 cups water
6 Tablesp. butter
1 teasp. hing
1 cup cabbage, chopped fine
2 cups tomatoes, chopped
1 Tablesp. thyme
1 Tablesp. lemon juice
2 teasp. salt
1 teasp. black pepper
Method:
1. Soak chickpeas 6 hours. Drain.
2. Cover with fresh water.
3. Boil until soft. Drain.
4. Mash chickpeas a little. Set aside.
5. Follow recipe for SIMPLE RICE. (Listed in this section.) Set aside.
6. Melt butter. Roast hing.
7. Add cabbage. Stir-fry until soft but not brown.
8. Stir in chickpeas, tomatoes, rice, and remaining ingredients.
9. Simmer 15 minutes.
* Yields 5 cups.
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1 cup rice
1/2 cup urad dal
warm water for blending
1 teasp. salt
1/4 teasp. bicarbonate soda
Method:
1. Soak rice and dal 8 hours. Drain.
2. Blend until smooth with scant amount of fresh water.
3. Pour into large bowl.
4. Stir in salt. Cover. Set in a warm place 12 hours.
5. Organize steamer apparatus:
* 1 large pot, 1/4 full with water,
* 1 round shallow cake pan or small stainless steel thali,
* 1 flat sieve or metal bowls for elevating tray
6. Grease cake pan. Set aside.
7. When batter is bubbly and has expanded, stir in soda.
8. Pour enough batter in cake pan to fill it 1/2-inch deep.
9. Lower pan into steaming pot, resting it on the sieve or cups. (Pan should not come in
direct contact with water.)
10. Cover steam-pot tightly with lid.
11. Place a heavy weight on top.
12. Steam 10 minutes until iddli is firm.
13. Remove from steamer.
14. Cool 10 minutes.
15. Turn iddli out of tray.
16. Cut into squares. These are nice served
with your favorite DAL (See Dals Recipes.)
and TAMARIND CHUTNEY. (See Chutneys Recipes.)
* Yields 4 squares.
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