Back Wiith New Spicy Recipes
Hello, is anybody still there? Armed with a camera and a cookbook, I′m online again.
Please, excuse me for the lack of healthy recipes during the past two weeks, but I was totally absorbed by the consultancy business. Unfortunately, it was not in the field of gastronomy. Somewhere in "about" section is explained what is my job in real life. But I would not stray in that direction, because it is not so interesting. Meanwhile, my good friends Lina and Deni took care of may site new spring design. How do you find it?
Let’s now concentrate on what is cooking at the moment and what else to expect.
Not publishing anything in the past days, does not mean that I haven’t cookеd at all. On the contrary, even at the end of last week, I organized a modest healthy dinner for friends at home.
After I visit to the spice shops around "Zheniskiyat Pazar" at the beginning of the month, I decided to prepare something more exotic. I admit I went there a little off guard because I hadn’t decided in advance what actually to look for. The variety of flavors and strange products, like jam prepared from green eggplants, completely confused me. Eventually, I left with 10 different spices and basmati rice.
During working days I rarely dine at home and on Saturday morning when I open the fridge, a sense of coldness and emptiness waffles me. Even, if there is something left, it is difficult to be distinguished. In that particular Saturday, the result of product counting was about a kilo of carrots, a package of frozen okra, a root of fresh ginger, a package basmati rice and of course the spices.
I quickly gathered one and one and got two products very popular in Indian cuisine, namely Basmati rice and ginger. I also remembered that last time when I went to an Indian restaurant I ate something with okra. I opened Meeta’s site and found a recipe with rice and imagined okra cooked with chicken and tomato sauce. Carrots were planned to transform in carrot cake long time ago, but I did not find time to do it. It seems that the time has come.
More tranquil, I scratched a list of missing products and went to the store.
The menu was clear - rice with aromatic spices, chicken with okra and carrot cake for dessert.
Unfortunately, shooting takes more time than cooking, and the only thing I managed to capture is the rice dish.
For now I will not post the other two recipes, but I will have them in mind. And it is difficult to find okra during this time of the year. Instead of this I will propose you another spicy recipe with potatoes, peas and spinach. The good thing about these two recipes is the short preparation time.
Adopted from What′s For Lunch Honey
Preparation time: 10 minutes
Cooking time: 20 minutes
- 250 g Basmati rice
- 2 tablespoon butter
- 1 teaspoon cumin seeds
- 2 black cardamon pods
- 2-3 cinnamon sticks
- 2 bay leaves
- 2 red onions chopped
- Small bunch of parsley chopped
In a medium sized saucepan heat the butter, then add the cumin seeds, cardamom pods, bay leaves and cinnamon sticks. Cook the spices for about 15 seconds. Add chopped onion and fry for 3 to 5 minutes and add the rice. Pour about 250 ml water, season with salt. Stir the rice to incorporate the ingredients, then bring to a boil. Cook for approx. 5 to 10 minutes until the water had been soaked up. Remove pan from heat and set aside.
Potatoes With Peas and Spinach
Preparation time: 10 minutes
Cooking time: 40 minutes
- 5 big potatoes
- 200 gr peas- frozen or canned
- 200 gr spinach
- 1 onion - chopped
- 2 tblsp tomato puree
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground chilly pepper
- 1 tsp cumin seeds
- 4 tblsp olive oil
Peel and cut potatoes into small pieces and put to a boil for 15 minutes. Wash and cut the spinach. If you use frozen peas, put it also to a boil for 10 minutes. In a large saucepan heat the olive oil. Add the chopped onion and fry for 2 minutes. Add the cumin seeds, turmeric, ground coriander and ground chilly pepper and stir well to incorporate all spices. After a minute mix in the tomato puree and 50 ml of water. Stir well and add boiled peas and potatoes. Stir again to incorporate all ingredients. At the end add the spinach and cover the saucepan. Leave to medium heat for another 5 minutes and then remove from heat. Serve dressed with chopped parsley.
grains » peas
vegetables » potato
vegetables » onions
vegetables » spinach
grains » rice » basmati
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