Tag: techniques

Meat Pulao (rice casserole) with leftovers and a Raita

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A couple of weeks ago I made a beef curry which was wonderfully delicious.

https://indianculinarycenternyc.wordpress.com/2017/07/10/sunday-beef-curry-with-potatoes/

What was leftover was not enough to feed 3 people – the number of people in my household and so I repurposed it into a pulao (rice casserole). This was enough to happily feed 3 people and it was also a new dish from leftovers.

I like to cook this way and following are the instructions to make the rice.

I have several recipes for rice on the blog and as most of my recipes, these are suggestions and feel free to use what you have.

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Saute an onion and a tsp. of cumin in a tsp of oil.  Cook for about five minutes and then add the leftover beef curry (or any curry you may have on hand).  Heat through and add frozen peas if you like.  Now add a cup of basmati rice (more if you have a lot of leftovers).  Stir well and brown the rice a little.  Next add 2 cups of water (a little less if there is a lot of sauce in the curry) and bring to a boil uncovered. Taste the water for seasoning – add some salt if you need it.

When the water comes to a boil, lower the heat to a simmer and cover for about 15-20 or until all the water has been soaked up.

Let stand for a few minutes.

In the meantime I made a raita (a yogurt dish with various ingredients like cucumber, onions, tomatoes or herbs).

I had a boiled potato that I diced, a tomato and sliced a red onion. Mixed in plain yogurt. Seasoned with salt, cumin powder and dried mint.

Now serve the rice with the raita.

You have a new and delicious dinner.

Until I cook again!

Spicy Ginger Carrot Soup

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This is a very simple recipe that is really not a recipe. Rather a technique

There are not too many pictures here since I wasn’t planning a post on this.

When I put up this picture, I got a huge number of recipe requests on facebook.
I assume people who cook regularly would be able to figure out how to make a dish just by it’s description – apparently I am wrong.

So, here goes. The quantities are to be taken loosely

1 bunch of Carrots, peeled and cut in 1 inch chunks
1 inch piece Fresh ginger, cut into small cubes
1 onion, diced
1 potato, diced, optional
water or chicken/vegetable stock
salt and pepper
Cayenne (optional)
1 tbsp. olive oil
For garnish:
Once I used fresh arugula
Another time I topped the soup with tomato, onion relish and sardines

Heat a pot with the oil and add the onion with salt and pepper. Saute over medium heat for about 10 minutes or until the onions are translucent. Add the ginger, carrots and potatoes. Saute for a few more minutes and add the stock or water. Bring to a boil and then simmer for about 20 minutes or until the vegetables are tender.

Remove from heat and use an immersion blender or a regular blender to puree the soup.

Return to pot and reheat.
Taste for seasoning – add the cayenne if using.

You are free to use some heavy cream if you would like the soup to have a creamier texture.

Serve hot with the garnish of your choice.

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You can use this technique to make any vegetable soup.
Saute an onion, the vegetable and a potato for thickness.
Flavor with ginger or garlic and add water or stock.
Cook and puree.

Until I cook again!