Broccoli & Mushroom Pilaf

Broccoli & Mushroom Pilaf

This dish is another instance of how the colorful vegetable blends perfectly with mushrooms and rice. The result is a flavorful combination that can stand on its own as a main course, besides being used as a side dish. In addition to being low on calories, it requires little preparation time and is a blessing for vegetarians. In fact, I am a vegetarian for two days of the week for religious reasons, and this pilaf is often my lunch!

Ingredients:

3 cups cooked rice

4 large cloves garlic, minced fine

1 lb. chopped broccoli/ broccoli cuts/ broccoli florets

1/2 lb. sliced mushrooms

1/4 tsp. ground cinnamon

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a heavy bottomed saucepan and fry the garlic for a minute, then add mushrooms,

broccoli, ground cinnamon, cilantro/coriander leaves and salt. Cover with the lid and cook on medium low heat for ten minutes. Add cooked rice just before turning off the heat. Let stand for five minutes. Garnish with cilantro/coriander leaves.

Jambalaya (Vegetarian)

Jambalaya (Vegetarian)

Ingredients:

1 1/4 cup uncooked rice (approximately 250 grams)

1 onion chopped fine

1 green bell pepper, chopped fine

1 tsp. chilli powder

2 large tomatoes, diced

1 lb. sliced mushrooms

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a heavy bottomed saucepan and fry the onions, mushrooms, green bell pepper,

tomato, rice, cilantro/coriander leaves and chilli powders and salt. Add two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. Garnish with cilantro/coriander leaves.

Gumbo

Gumbo

An interesting mixture of the gumbo blend with Indian spices.

Ingredients:

1 lb. Gumbo blend

1/2 lb. shrimps peeled and deveined (optional)

1/4 tsp. cumin powder

1/4 tsp. coriander powder

1/4 tsp. turmeric powder

1 tsp. chilli powder

1 large tomato, diced

Salt and pepper to taste

1 tbsp. oil ( 2 tbsp. if shrimps are used)

2 cups cooked rice

Method:

Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimp (optional) and tomato, with cumin, coriander, turmeric and chilli powders together for fifteen minutes. Add the gumbo blend, season with salt and pepper, and cook until done, then add rice.

Shrimp Creole

Shrimp Creole

Ingredients:

1 lb. shrimps peeled and deveined

6 large cloves of garlic, sliced fine and 1 tsp. garlic powder

1 tsp. onion powder

1 lb. tomatoes (approximately 6 large tomatoes, diced)

1 tsp. salt and pepper or to taste

2 tbsp. oil

Cilantro/coriander leaves

Method:

Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimps with garlic, tomatoes and cilantro/coriander leaves, onion and garlic powders, salt and pepper, for fifteen minutes.

Shrimp Curry

Shrimp Curry

Ingredients:

1 lb. shrimps, peeled and deveined

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tomato, pureed

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. salt or to taste

1 tsp. lemon juice

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with

cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.

Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander before serving.

Note:

Using pre-cooked, peeled and deveined shrimp available in the grocery store to reduce preparation time.

Fish Curry

Fish Curry

Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet with plain boiled rice.

Ingredients:

1 lb. fish, cut into pieces

1 onion pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tomato, pureed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and

coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt

together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.

Garnish with cilantro/coriander leaves.

Butter Chicken

Butter Chicken

What would you order from the menu chart of an Indian restaurant? One of the most popular non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home.

Ingredients:

3 lbs. chicken drumsticks/ thighs/ sliced breast pieces

1 tbsp. oil

1 tsp. ginger paste

1 tsp. garlic paste

3 tsp. chilli powder (optional)

1 cup yogurt or buttermilk

1 cup sour cream

1/2 cup/4 oz. tomato puree

4 oz. butter

6 cardamoms

6 cloves

2 sticks cinnamon

3 tsp. salt or to taste

Method:

Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.