Sunday Dinner or Moghlai style buffet.

From the 16th to mid 19 centuries Mughal empire ruled most of the Indian subcontinent. The Mughlai buffet created in the North India and Pakistan region. It consists of a variety of dishes such as kebabs, nihari, pulao and biryani.
This Sunday Dinner had a variety of dishes from the frontier region of Pakistan to the curry dishes of South India.

Semolina Pilaf

Moghlai Chicken Kebab

Everday Mexican Rice

This is an easy version of tomato-tined Mexican rice that I adapted from Rick Bayless Mexican Everyday. I like to add a carrot sliced into very small matchsticks in this rice. You can add all different types of vegetables if desired. Depending how hot you want it determines the type of salsa you use. I suggest using the oven method or using a rice cooker.

So let us begin...

1. If using an oven turn to 350 degrees F.

2. Salute 1 1/2 cups white long grain rice in 1 1/2 teaspoons of vegetable oil until they turn translucent in a 3 quart pan.

3. IF using a rice cooker add to the rice cooker and add the remaining ingredients.

4. Mix in the remaining ingredients.

1 cup tomato salsa
1 cup chicken broth or 1 cup water and 1 teaspoon chicken bullion.
Salt
1 carrot cup into very small matchsticks.
1 1/2 cups frozen peas.

If coving in the oven cover pan and set in the middle of the oven,
bake 20 minutes.
If using a rice cooker process as you would white rice.

Cashew Rice

Cashew Rice, originally uploaded by Lakenvelder.

2 cups cooked rice
3 tablespoons cashews, roased and powdered
salt, to taste
2 tablespoons dried coconut
1 pinch tumeric powder
1 pinch asafoetida
1/4 teaspoon mustard seeds
2 red chilies
2 tablspoons oil
3 coriander leaves, chopped

Heat the oil in a pan. Add the mustard seed, chilies and asafetida. When combined add the cooked rice. Follow with remaining ingredients. Stir to combine and garnish with chopped coriander leaves.

Indian Red Lentils and Rice

Indian Red Lentils and Rice, originally uploaded by Lakenvelder.

This is a very simple easy and healthy meatless recipe. I used only one large onion and only one chile so it would not be too spicy. It takes about 30 minutes from start to finish. A Raita would be a great addition to have with this recipe.

Ingredients:
3 tablespoons vegetable oil
2 mediun onions, thinly sliced
5 whole black peppercorns
5 cardamon pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine or other long-grained rice
1 cups red lentils
3 1/2 cups hot water
salt

In a medium saucepan heat the oil. Add the sliced onion and cook over high heat until brown, stirring occasionally. This should take about 10 minutes.

Add the peppercorns,cardamom, cloves and chilies and cinnamom stick to the onions in the saucepan and cook for 1 more minute. Stir in the rice. lentils, water and 2 teaspoons of salt and bring to a boil. Reduce heat to moderately low and simmer for 15 minutes or until the water is absorbed and the rice and lentils are tender.

Tomato Rice Pilaf- Domatesli Pilaf

Tomato Rice Pilaf- Domatesli Pilaf
Originally uploaded by Lakenvelder.

1 cup uncooked long grain rice
1 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
2 medium tomatoes, peeled and finely chopped
Freshly ground pepper
2 cups hot chicken broth

Soak the rice in a bowl with the salt and 3 cups of warm water for 20 to 30 minutes, then drain well.

In a saucepan heat thebutter and oil, add the tomatoes and saute for 4 to 5 minutes. Stir in the rice, mix well, add the salt and pepper to taste and the chicken broth. Mix well. Bring to a boil and then reduce heat to a simmer. Cook for 15 to 20 minutes or until the rice absorbed all the broth. Remove from the heat, place 2 layers of paper towels on this rice cover the pot and let set for 10 minutes in a warm place. Mix well with a wooden spoon.

Lemon-Cilantro Rice

Lemon-Cilantro Rice
Originally uploaded by Lakenvelder.

Serves 6

3 cups cooked rice (white or brown)
2 tablespoons olive oil
1 small can mexi-corn, drained
1 jalapeno, seeded and chopped (optional)
1/4 cup cilantro, chopped
zest and juice of 1 lemon (or lime)
1 teaspoon garlic, chopped

Cook rice in clam broth, chicken or seafood stock, or water. Saute jalapeno and garlic in olive oil. Add corn, lemon zest/juice and cilantro. Cook another minute, then combine with rice. Place in baking dish. Cover, then place in oven to keep hot.

Fly Lice

Fly Lice Recipe

IMG_0230
Originally uploaded by Lakenvelder.

Rice with Tomatoes- Arroz Estilo

Picture

6-8 servings

2 tablspoons oil
1 small onion, chopped
2 cups uncokked rice
1 teaspoon salt
4 cups stock, or water
1 tabslpoon ground chile (optional)
1/2 cup tomato sauce
2 cloves garlic or garlic puree
1 cup frozen peas or carrots
1 tomato chopped

Heat oil in large skillet, lightly brown onion. Add rice and stir over low heat until rice starts to brown. Add salt and stock or water. Add ground chile , if desired. increase heat and bring to boil; reduce heat cover tighly and simmer 10 minutes. Add the tomato sauce, garlic, peas and carrots. Cover and cook for 20 minutes or until rice is tender. Uncover last few minutes if you want rice to be on dry side. Let rice sit for 15 minutes and fluff before serving.

Gulf Coast-Style White Rice Pilaf (Arroz Blanco)

I use my rice cooker (after I saute the ingredients) to make this but the instructions here use an oven. This simple pilaf goes with any type of food and is the type I cook most often. For a change of I sometimes different ingredients such as peas, carrots(finely chopped), corn, peppers and lentils. You can also add herbs such as oregano, and cumin. You can also add a can of beans.


1 1/2 tablespoons vegetable or olive oil
1 1/2 cups white rice
1 small white onion
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth or chicken base with added water to make 1 3/4 cups
Salt
3 tablespoons coarsely chopped flat-leaf parley (optional)



Turn the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) oven proof sauce pan over medium heat. Add oil, rice and onion, Saute until the grains turn translucent to milkly white, about 5 minutes. Add garlic and stir a few more minutes, then add chicken broth and 1 teaspoon salt( you might want to omit if using the chicken base) Stir and let come to boil.

Cover and set in the middle of oven . Bake 25 minutes, Remove and let stand for 5 minutes before serving.

Rice Cooker or Not

Rice Cooker or Not


Because we eat rice almost every day in our home I have had a rice cooker for many years. My first rice cooker was one of those basic simple ones that cooks the rice and turns off automatically. It would then keep the rice warm for up to 12 hours. However, scraping the bowl clean could be a chore and it was getting old and dented. Last year I upgraded to another type after 6 months of looking and deciding if I really wanted to spend $160.00 on a rice cooker. Well, that purchase of the fuzzy logic rice cooker was probably one of the smartest buys I made last year. They say they are very popular in Japan and most likely you could purchase one cheaper there. I just love it because it makes wonderful rice and I just wipe the bowl clean because it has a nonstick finish. The induction heating the fuzzy logic produces offers more heat distribution, compensate for improper measurements and cooks brown as well was white rice and pilaf. Of course, if you buy a cooker and what cooker you choose will depend on your budget and needs. If you only have rice once in a while you use a pan with a tight fitting lid or cook rice using the oven method which makes good rice.

The next few recipes I put in my blog give directions for rice cooked in a pan and oven, however, I use my rice cooker. My favorite rice is rice pilaf or Pilav and so it is the first.

Rice with Peas- Bezelyeli Pilav

This is my favorite rice like to add very small pieces of carrots too

1 cup uncooked extra-long grain white rice
salt
3 tablespoons butter
1 tablespoon vegetable oil
1/2 cup peas
freshly ground pepper
2 cups chicken broth

Soak rice in 3 cups of warm water with 1 teaspoon of salt for 20 minutes, then drain.

In a sauce pan heat the butter and oil, add the peas and saute for 2 to 3 minutes. Add salt and pepper to taste and chicken broth, mixing well. Bring to boil, add rice and simmer, covered for 15-20 minutes or until all the broth is absorbed. Turn off the heat, uncover, place 2 layers of paper towels over the rice, and cover again. Let stand 10 minutes. Mix with a wooden spoon and serve.

I do the saute part and then place in my rice cooker.

Arroz Estilo -Rice with Tomato

Arroz Estilo

2 tablespoons oil
1 small onion
2 cups uncooked rice
1 teaspoon salt, or to taste
4 cups stock or half stock-half water
1 tablespoon ground hot red Chile
1/2 cup tomato sauce
1/2 cup garlic puree
1 cup frozen peas and carrots
1 tomato, chopped

Heat the oil in a large skillet. Lightly brown the onion. Add the rice and stir constantly over low heat until the rice starts to brown. Add stock and salt. Add the ground red Chile, if using. Increase the heat and bring to a boil, reduce the heat, cover tightly and simmer 10 minutes. Add the tomato sauce, garlic puree, peas, carrots and chopped tomatoes and stir. Cover and cook about 20 minutes or until the rice is tender. Uncover during the last few minutes of cooking if you want the rice to be on the dry side. Let the rice sit for 15 minutes and then fluff it with two forks.

Note: a piece of foil under the cover will help create a tight fit so the rice steams to perfection.

Jeera Rice

Jeera Rice

Ingredients:
2 cups Basmati Rice
1 small thinly slice onion
1 teaspoon cumin seeds
2 teaspoon cumin powder
Vegetable oil
salt to taste

Method:
Wash rice well before cooking. Add 3-3/4 cups water and keep aside
Heat oil in a pan and add cumin seeds
When the cumin seeds start spluttering, add onion and fry until the onions turn transparent color the cumin powder. Add rice and salt and mix well. You can cook it in a pan , rice cooker or microwave oven.

Carrot Rice

Carrot Rice

Ingredients:

2 cups Basmati Rice Cooked
1 cup grated carrot
1 medium size thinly sliced onions
2 thinly sliced green chili
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1-2 bay leaves
8- 10 curry leaves
1 teaspoon red chili powder
1/2 teaspoon turmeric
1/2 teaspoon gram masaia powder
2 tablespoons coriander leaves
salt to taste
2 tablespoons vegetable oil

Method:
Heat oil in a deep frying pan or kadhai
Add mustards seeds. When the mustard seeds start crackling add cumin seeds and bay leaves. Add onions, chilies and fry until pink. Set this aside.
Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder,and garam masata.

Carrot rice is ready to serve.

Baked Rice

Pre heat oven to 350 degrees F.

Combine in covered casserole.

2 cuts hot water
1 cup rice
1/2 teaspoon salt
1 Tablespoon margarine

Cover and bake 45 minutes or longer for large quantities.

Basic Steamed Rice

1 1/2 cup rice
1/2 teaspoon salt
Just enough water to rise above rice level to a depth of one inch: Asians measure using index finger from tip to middle of first knuckle.

Over high heat bring to full rolling boil. Stir through with fork ,loosening grains at the bottom of the pan. Reduce heat to simmer, cover with tight fitting lid and do not stir or peek for 20 minutes 20 minutes turn off the heat and let rice stand until ready to serve. Flake gently while transferring to a serving dish.

Fly Lice

This is written in pigen.





Fly Lice

main dish, hawaiian





6 cups rice; cooked
2 large eggs
1/2 teaspoon Salt
1 tablespoon onion; minced
2 tablespoon soy sauce
2 green onions; chopped fine
1 cup peas, frozen; thawed
4 tablespoon peanut oil

The oil (a must) ; use less if you no like ono kine Fo super kine "Fly
Lice", add tin slices and bits Lup Chong (Chinese sausage), ham, small
shrimp, char siu, lobster, spam (all optional an oney some or all, whar you
fella like)

In one hot wok , try add one big spoon peanut oil. When da oil stay hot,
easy kine, pour da egg stuff in da wok an try cook lidda bit wid da kine
medium heat for couple minutes, rolling da pan aroun for make da egg stay
on da side of da wok and den, wen set, roll em down da wok and hull da egg
over to cook da other side.

Cookem for more 2 minutes and den hemo from da wok to one cutting board.
Den rollem up an cut da egg in samll strips, bits an piece,like one silver
fo add to da rice later, mabe 1/4" w X 2" long. Main ting keep everything
small bits and strips.

Now, try use medium heat an add 3 amall spoons peanut oil into da wok and
wait until da smoke begin to rise. Auwe, da smoke alarm.

Tro in da minced onion and da lup chong if you are using it, an cook until
solftened and cooked, den add da cooked rice, da salt, da wine and da soy
sauce. mixem up an keep mixing all togedda until da rice and all stay keep
stirring for anodda minute or so den, wen, serve you frens but make shua da
bugga stay nice an hot.

Some guys put one sunny side egg on top da rice and den serve. Up to you
Bra.

Contributor: www.hawaiian-music.com/recipes/

NYC Nutrilink: N5629^20045,N124^01134,N218^02047,N2456^11282
NYC Nutrilink: N4329^16125,N0^00000,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.66 **