Recipes from "Paakam"

MINT PULAO

This recipe can be served with any spiced gravy dish. Very easy to make but rich in flavor. As a variation the mint can be substituted with cilantro for an equally flavorful but different taste.

2 Cups Basmati Rice, washed and soaked in water for 1 hour

2 Cup Onions, thinly sliced

¼ tsp Cumin Seeds

⅛ Cup Pistachios, Shelled (optional)

To Grind to a Paste:

6 to 8 Green Chilies, sliced

¼ tsp Turmeric Powder

2 Cup Mint, chopped

2 tbsp Ginger, grated

Salt to taste

½ Cup Olive Oil

v Heat oil in a pan. When hot add the cumin seeds and pistachios.

v When the seeds sizzle stir in the onions and fry until they are medium brown.

v Add the ground paste and fry until the oil separates from the mixture.

v Now stir in the drained rice and fry for a couple of minutes.

v Add 2 cups of water and bring to a boil.

v Simmer and cook covered until the rice is well done.

v Serve hot with the onion and green chili raitha.

SERVES 4

Nutritional Facts per serving (247): Calories 634, 9g protein, 86g carbohydrate, 28g fat, 0mg cholesterol, 24mg sodium, 6g dietary fiber. This food is very low in Cholesterol and Sodium. It is also a good source of Vitamin C, Folate and Manganese.

ONION AND GREEN CHILI RAITHA

Red Onion and Green Chilies with Chilled Yogurt

Served as an accompaniment for the main meal. The chaat masala adds a tangy taste to the raitha. It can be substituted with cumin powder if chaat masala is unavailable. The consistency of this raitha is more fluid that the others. It tastes excellent with any rice delights.

1 Cup Yogurt, well whisked

¼ Cup Red Onions, finely chopped

⅛ Cup Water

⅛ tsp Chaat Masala

1 tbsp Green Chilies, finely chopped

Salt to taste

v Mix the onions, green chilies, water and salt with the yogurt.

v Whisk well. Set aside.

v Sprinkle the masala powder over the yogurt.

v Serve chilled as a side for any meal.

SERVES 4

Paakam

Recipes for the New and Now Vegetarian