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Rice & Pasta
Noodles
Yes, pasta can be cooked, Indian style, and taste great.
Ingredients:
1
2
2
1
1
/2 lb. pasta ( spaghetti is commonly used, but any pasta will do), cooked
large onions, sliced into thin strips
large tomatoes, diced
lb. cooked potatoes, cubed
tbsp. oil
Cilantro/coriander leaves
Salt and pepper to taste
Method:
Heat oil in a frying pan, and fry the onions and tomatoes for five minutes. Add the cooked potato
cubes, salt and pepper and pasta. Mix well, garnish with cilantro/coriander leaves and serve.
Plain Fried Rice
Ingredients:
1
1
1
1
1
1/4 cup uncooked rice (approximately 250 grams)
tsp. turmeric powder
tsp. chilli powder
tsp. each cumin and mustard seeds
tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add
rice, turmeric and chilli powders and salt together with 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.
Vegetable Fried Rice
Fried rice was always one of my favorite accompaniments to any meal, whether vegetarian or
non-vegetarian. The only snag is that it's not the best bet for counting calories! Most recipes call
for substantial amounts of oil. However I realized after trial and error that all that fat isn't at all
necessary. The rule of thumb is that one teaspoon of oil be used for every half a cup of rice
cooked (approximately one serving). Moreover with the addition of vegetables, this dish is
complete in itself and can be served as the main course. Of course it can be eaten along with
other items on the menu.
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Ingredients:
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