Description
Rice, in the traditional sense - meat, fat and good - I prefer fire, but at home I often try to cook lighter, vegetable or vegetarian pilaf. Such rice is called "pilav"s or "pulao", and have roots in Turkish and Arabic kitchens, but the most characteristic of India. Such rice is spicy, flavorful and healthy. Many people are aware of the fact that the Indian cuisine is closely connected with Ayurveda (the science of healthy and long life). With such a useful pilaf on the menu I offer you to get acquainted. It will certainly appeal to fans of healthy and delicious food and tomatoes. And for lovers of Oriental fragrances, I'll talk about cooking popular South Indian blend of spices - sambar-masala, which is widely used for cooking rice dishes.
Ingredients
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Figure
2 cup
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Tomato
5 piece
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Onion
1 piece
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Chili
1 piece
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Cashews
0.5 cup
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Cilantro
0.5 cup
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Vegetable oil
6 Tbsp
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Salt
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Mustard
1 tsp
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Garlic
1 piece
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Rice brown
1 tsp
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Peas
1 tsp
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Coriander
2 tsp
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Zira
1 tsp
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Fenugreek
1 tsp
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Black pepper
0.5 tsp
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Peppers red hot chilli
0.5 tsp
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Turmeric
4 tsp
Cooking
To prepare the products. wash and dry all vegetables and herbs. To give the dish a distinctive Oriental fragrance will need spices. Indian cuisine is characteristic of a mixture of spices, which are collectively called "masala". For the mixture to sambar masala, except the spices will also need dry peas (Indian pigeon peas) and a good pic. I chose the yellow pea and brown rice from "Mistral".
Sambar masala is a mixture of ground spices and bean, very popular in South India. There are many variations of its preparation using a different set of spices and Indian masala, it should be not only delicious, but also be useful. That is why it's added 2 of Indian peas (dal) and rice, often as sources of valuable nutrients. Brown rice "Indica" from the "Mistral" is minimally processed and retains its useful properties, so it can safely be used for sambar masala. Also for the home version instead of Indian peas, you can use yellow split peas.
It is known that any spices enhance its flavor when heated. It's the right thing to do with spices for making sambar masala. Each type (except ground) separately need to fry on a dry pan, stirring, for about 30-60 seconds, until light changes color and appearance (disclosure) aroma. Also come with rice and peas. To connect all the pre-roasted spices and bean together. * Should only be roasting the whole spices (seeds, pods), in my list there is only one ground - turmeric, it is necessary to postpone.
All the pre-roasted spices ground to a powder in a coffee grinder or use a mortar and pestle.
The obtained powder to combine with the turmeric and mix well. Ready masala is stored in a glass jar with a closed lid for about 3 months, then begins to lose its flavor.
Now you can start the pilaf: wash rice and drain in a colander. For pilaf-style, of course, better suited to long-grain white rice "Indica" from the "Mistral"
Prepare the vegetables: cut onion into feathers, clean the head of garlic, chili pepper cut into rings (I use peppers, because I don't like spicy), minced half a Cup green coriander and tomatoes chopped arbitrarily.
On high heat heat in a deep thick-walled dishes/pan/pot with vegetable oil. Add the mustard seeds. Fry, stirring, for 30 seconds.
Add cashew nuts, fry until light changes color, then immediately add the onion, fry until zolotisty.
Then add half of the chopped tomatoes. One piece left for later.
Add slices of chili pepper (/sweet).
Add the coriander, add 4-5 tsp sambar masala, salt and pepper to taste, mix well.
When the tomatoes will give the juice, add to the contents of the pan Fig. Mix well.
Add water (1 part rice:2 parts water), bring to boil, drown in the contents of the head of garlic, cover with lid, reduce heat and simmer on low heat for 20 minutes or until the rice has absorbed all the liquid and comes to ready. * Half of water you can use tomato juice.
Then turn off the heat, add the remaining tomatoes and mix gently. Fresh tomatoes is beneficial to diversify the texture of this dish. Again cover and let stand 5-10 minutes.
Ready pilaf spread on a serving dish and sprinkle with fresh coriander. Bright, flavorful, healthy and undoubtedly delicious dish is ready!
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