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Tomato Chole 'curry'-Spicy Green Beans-Indian-inspired Seasoned Rice
Tomato Chole 'curry'
I adapted this from a very basic Chole (chickpea or Garbanzo bean) curry recipe I found online.
1/2 lb dry Garbanzo Beans (or same amount of drained canned or precooked beans)
1 can chopped tomatoes
1 large onion, chopped
3-4 cloves garlic, chopped
2 tsp ginger, chopped
2 bay leaves
2 tsp garam masala
1/2 tsp turmeric
1 tsp cumin seeds (cumin powder ok)
2-3 hot chilis or 1 tsp red pepper flakes
2 T vegetable or peanut oil (able to handle high heat)
Salt/Pepper to taste
Soak beans overnight, drain, cover in water and boil for 1-2 minutes then let simmer for an hour. Drain.
Or, pop open cans and drain. :)
In a 4 qt saucepan, heat oil. Saute onions, garlic, ginger until soft and glassy. Add spices, stir continuously to prevent any burning. Once the color has darkened, add tomatoes and beans. Let boil 5-10 minutes, stirring a bit. I like mine kind of dry, but if you prefer a sauce, you can add some water or cook it slightly less. Try it, and season with salt and pepper to taste.
This is a very hearty dish, delicious with garlic naan or seasoned rice. Top with yogurt!
Spicy Green Beans
3/4 bag of frozen green beans (I think almost a pound?)
1 med onion, chopped
3 cloves garlic, chopped
1 tsp ginger, chopped
1 tsp cumin
1 tsp turmeric
1 tsp garam masala
1/2 tsp red pepper flakes
1 T oil
Salt/Pepper to taste
Heat frying pan over high, add oil. Saute onion, garlic, and ginger. Add spices, stirring continuously. When cumin seeds start to pop, add green beans and cook, stirring, until heated through. Add salt and pepper to taste.
Indian-inspired Seasoned Rice
2 1/4 cup rice (in this photo, I used half brown and half black rice)
3 1/3 cup water (or however much you usually use for your rice purposes)
1 cinnamon stick (or 1 tsp ground cinnamon)
2 Bay leaves
2 cloves (or 1/4 tsp ground cloves)
a few cranks of fresh ground pepper on the coarse setting
Put it all together and cook your rice! I make this in a rice cooker usually, but you can easily just do it in a pot on the stove. Extra bonus: add some shredded carrot and peas if you like.
This is a deliciously different (for me) way of making rice, and it goes so well with Indian and Middle-Eastern spiced foods. FABULOUS with lentils.
A nearby restaurant serves coconut rice with black beans. I looked
online for suggestions, and found a range from "1. rice and 2. coconut
milk" to half a dozen ingredients or more, with some involved
preparation. I decided to start with the simplest. I want this,
actually, for the Little Soups project. Some Thai soups contain both
rice and coconut milk, and I think it makes sense to have both, cooked
together and frozen in the ice trays. Advice is to use basmati or
jasmine rice. I'll try it with Japanese rice later, but I had some
basmati rice on hand so used that instead - one cup or 8 oz., and as
the can is less than 16 ounces I swished it out with a bit of hot
water to make up the difference.
About that rice cooker, pictured: I need a real one, but this will do
for now. And it is useful for making rice in small quantities.
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Author:accommodation mount cook nz
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