Every time I step into the Indian store it is interesting to see that many non-Indians enjoying our cuisine and some even with little chits of paper, buying ingredients neatly listed.
Back to my list now! This weekend my in-laws will join us.This is their first visit to us and indeed to the USA. Things finally fell in place with their VISA and the ticket and now they are very eager to meet their Grandson! I am eager to meet them and at the same time a bit nervous.. I was a newly wed 3 years ago and stayed with them very briefly. There wasn't enough time to get to know each other and hardly any to note their likes and dislikes in re food.
Aah! here is where the hubby steps in, did you say? Naah! he has been away from home for job and projects for nearly a decade and isn't that well up in the home department. All he can guide me is, " they don't eat onion- garlic..rest, umm... dunno, you ask them"
No onion - Garlic, this opened up a new line of thought. So far I never really gave it so much thought, chopping an onion here, mincing a bit of garlic there.. you know how it is. There are dishes I make without these, but in my already nervous state of mind, I drew a blank. So I feverishly scanned the cookbook section in the library and found this and knew I had found a good thing!
Hare Krsna cuisine is famous as is their philosophy .
The recipes use simple everyday ingredients found in almost all pantries and very few which need a visit to the Indian store.
Since rice is a staple on our dining table, I tried this recipe and the resultant taste was this amazing flavorful rice that can be eaten on its own or paired with a simple raita for an enjoyable lunch or dinner.
I cannot wait to try out some more of these superb recipes!!
Recipe source here
1 cup Basmati Rice
2 medium size Potatoes
1 1/2 tbs, finely shredded or minced fresh Ginger
2 tsp Finely minced Green Chilies (+/- as per taste)
1/4 cup fresh grated or shredded dry coconut, lightly packed
2 tbs chopped Cilantro
3 tbs Plain Yogurt
3 tbs Peanut Oil or ghee
6 cloves /Lavang
1 1/4 inch Cinnamon stick
1 small Bay leaf
1 1/2 tsp Cumin seeds
1/2cup Fresh or frozen Peas
1 tsp Salt
1 tsp fresh Lemon or Lime juice
2- 2 1/4cups Water
1 tsp raw Sugar
1 tbs Butter or ghee
lemon wedges for garnish
Clean, wash, soak and drain rice.
Heat oil /ghee in a heavy bottomed saucepan over a medium high heat. Add cloves, cinnamon stick, bay leaf and cumin. Fry until Cumin seeds brown. Add marinated potatoes and stir-fry until light brown
Remove the lid, turn off the heat and add 1 tbs ghee or butter, cover and let the rice sit for 5 mins.