TOMATO RICE

Tomato rice

Ingredients:

1. Tomatoes - 2 (chopped)
2. Basmati rice - 1 cup (cooked)
3. Onion - 1 (sliced)
4. Ginger garlic paste - 1 tsp
5. Chilli powder - ¾ tsp

6. Green chillies - 2 (slit into half)
7. Turmeric powder - ½ tsp
8. Oil or ghee - 2 tbsp
9. Coriander leaves - few
10. Cinnamon - 1 inch

11. Cloves - 4

Method:

Take a pan and heat with 2 tbsp of oil or ghee.

Then add cashew nuts, cinnamon, cloves and onions. Fry for few minutes.

Then add ginger garlic paste, tomatoes, green chillies and turmeric powder.

Cook for 10 minutes. Then switch off the stove.

Combine the tomato mixture and rice gently.

Finally garnish with coriander leaves.

Serve hot with potato chips or spicy vegetable curry.

TIP OF THE WEEK

Sheep’s milk

Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.

The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.

KHEEMA MATAR

KHEEMA MATTAR

Ingredients:

Oil - 6 tbsp

Onion - 1 (Sliced)

Fresh red chillies - 2

Cilantro - 1 bunch

Tomato - 2 (Chopped)

Salt – 1 tsp

Ginger - 1 tsp (Finely chopped)

Garlic - 2 (Crushed)

Chilli powder - 1 tsp

Ground lamb - 1 lb (450 g)

Peas - 1 cup

Fresh green chillies - 2

Method:

1. Heat the oil in a medium size pan. Add the onion slices and cook until golden brown, stirring.

2. Add the red chillies, half of the chopped cilantro, and the tomatoes to the pan and reduce the heat to a simmer.

3. Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well.

4. Add the ground lamb to the pan and stir-fry the mixture for 7- 10 minutes.

5. Add the peas and cook for an additional 3-4 minutes, stirring occasionally.

6. Transfer the lamb and pea mixture to warm serving plates and garnish with green chillies and the remaining cilantro.

7. Serve hot with chapatti, rice, poori, dosai.

TIP OF THE WEEK

To keep cauliflower white while cooking -


add a little milk to the water.