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RECIPES: |
RICE SALAD
INGREDIENTS
Asian Gold Basmati Rice 200g. Apples cored and chopped 2
arge. Luncheon meat cut in cubes200gms Cauliflower boiled1/2
small Peas boiled 100gms Oil 1 tbsp. Vinegar/ Lemon1tbsp.
Salt and Pepper to taste Water 400ml Cabbage for garnishing. |
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METHOD
Wash, soak and drain rice. Bring the water to a boil and add
the rice. Cook till done, Drain and keep aside to cool. When
cool add the diced apples, cubed luncheon meat, floretted
cauliflower, and peas. Also add the vinegar oil and
seasoning. Toss the salad well and turn on to a serving dish
lined with cabbage or salad leaves. Serve cold. |
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KASHMIRI PULAO
INGREDIENTS
Asian Gold Basmati Rice 500gms Onions115gms Cinnamon 5gms.
Cardamom 5gms Cloves 5gms. Turmeric a pinch. Saffron 1gm.
Milk 10ml. Cashewnut 20gWalnut 20gms Oil 50gm Salt to taste.
Water 1lit. |
METHOD
Wash & Soak rice. Slice onions. Heat oil, fry onion till
golden brown & remove. Fry whole spices, turmeric, add rice,
sauté. Add half saffron dissolved in a little warm milk. Add
hot water & mix gently. Cook a little. Finish with remaining
saffron & cook till grains are separated. Serve garnished
with fried onions, cashewnut & walnuts. Traditionally, it
goes with Mutton Rogan Josh. |
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FISH BIRYANI
INGREDIENTS
Asian Gold Basmati Rice Fish Coconut Cummin seeds Green
Chilies Onion Garlic Turmeric Ghee Salt 500 gms. 500
gms.No.1 tsp.4. No.1 Medium 4 cloves
A small Piece 4 tbsp. to taste |
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METHOD
Cut and wash the fish and boil in a cup of water with salt.
Remove and bone it (leaving one small fish), keep aside.
Wash, soak and drain rice. Grind turmeric, cumin seeds,
chillies, garlic and half the onion to a paste. Extract 3
cups of coconut milk. Heat ghee in a saucepan slice and fry
remaining onion, add rice stir well. Pour coconut milk and
little water if required when rice is almost cooked add the
ground paste, boned fish and salt. Mix gently and reduce
heat or bake in a moderate oven till the rice is
sufficiently dry. Serve garnished with the remaining
complete, boiled fish |
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