Featured Cookbook

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1. Stir-Fried Peas with Rice (Mattar Wale Chawal)

2. Onion Bread (Pyaz Ka Paratha)

3. Goan Chicken Curry (Goan Murgh Xcautti)

Book Description

Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything® Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes. From basic Indian flavors and spices to Indian cooking methods and meals

... (more)

The Everything Indian Cookbook: 300 Tantalizing Recipes - From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo

Authors: Monica Bhide

Date: April 2004

ISBN: 1593370423

Publisher: Adams Media Corporation

Paperback

ORDER/INFO

This makes a perfect side to any curry For a more colorful presentation, add a few finely diced carrots along with the peas.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30-35 minutes

• 1 cup basmati rice

• 3 tablespoons vegetable oil

• 7 teaspoon cumin seeds

• 4 cloves

• 1 (1-inch) cinnamon stick

• 1 small bay leaf

• 1 cup frozen peas, thawed

• Table salt, to taste

• 2 cups water

• 2 tablespoons Fried Onions (recipe follows), optional

1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.

2. In a deep pan, heat the vegetable oil. Add the cumin seeds, cloves, cinnamon, and bay leaf. When the spices begin to sizzle, add the peas; sauté for 1 minute. Add the salt and rice; mix well.

3. Add the water and stir for 1 minute to get rid of any lumps of rice. Bring the water to a boil, then reduce the heat. Loosely cover with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

4. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.

5. Remove from heat and let stand, covered, for about 5 minutes, Fluff with a fork before serving and garnish with Fried Onions.

French Fried Onions (Yields 1 cup)
These caramelized onions are often used as a garnish.

• 4 cups vegetable oil

• 1 pound red onions, peeled and thinly sliced

1. In a deep pan, heat the oil until it is almost smoking. Reduce the heat to medium, and wait about 30 seconds.

2. Add the onions a few at a time and deep-fry until they are golden brown and crispy. Transfer the onions onto a paper towel to absorb the extra oil. Continue until all the onions have been fried.

3. When the onions have cooled off for about 10 minutes, roughly pound them with a rolling pin. Store in a jar for up to 2 months.

Rice in the Microwave
A very easy way to make rice when you are in a rush is to microwave it. Wash, soak (for 30 minutes), and drain 1 cup basmati rice. Combine with 2 cups of water and salt to taste in a microwave-safe dish. Cook uncovered, at full power for 12 to 13 minutes. Carefully stir, Cover loosely, and microwave for another 5 to 6 minutes. Let the rice stand, covered, for a few minutes. Fluff and serve. Note that microwave times may vary slightly depending on the power of the microwave.

More From This Book:

1. Stir-Fried Peas with Rice (Mattar Wale Chawal)

2. Onion Bread (Pyaz Ka Paratha)

3. Goan Chicken Curry (Goan Murgh Xcautti)

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