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Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with tomato,
ginger and garlic, for five minutes. Add potato, broccoli florets, turmeric and chilli powders and
salt together with half a cup of lukewarm water and cook on medium low heat for fifteen
minutes. Garnish with cilantro/coriander leaves.
Gumbo
An interesting mixture of the gumbo blend with Indian spices.
Ingredients:
1
1
1
1
1
1
1
lb. Gumbo blend
/2 lb. shrimps peeled and deveined (optional)
/4 tsp. cumin powder
/4 tsp. coriander powder
/4 tsp. turmeric powder
tsp. chilli powder
large tomato, diced
Salt and pepper to taste
1
2
tbsp. oil ( 2 tbsp. if shrimps are used)
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.
Jambalaya (Vegetarian)
Ingredients:
1
1
1
1
2
1
1
1/4 cup uncooked rice (approximately 250 grams)
onion chopped fine
green bell pepper, chopped fine
tsp. chilli powder
large tomatoes, diced
lb. sliced mushrooms
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.
Broccoli & Mushroom Pilaf
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