Leftover rice - & Indian recipes

[Guest guest]

<<Leftover rice, heated and pour some milk, brown sugar, raisins and

cinnamon on it and enjoy. I do this all the time. I also saute it with

onions and herbs and add eggs and scramble it up. Very good. give these

two a try. Mae Jean>>

 

Breakfast made from leftover cooked rice is common in India as well. I saw

most of a great series " Indian Food Made Easy " carried on the BBC America

with Anjum Anand and she made a breakfast one. I think she added lentils

and spices to it. I don't know if that one is listed but here is a site

with some of her recipes:

http://uktv.co.uk/food/item/aid/535351

http://www.lifestylefood.com.au/recipes/results.asp?show=403

(note, not all recipes are vegetarian but Indian food has a lot of

vegetarian dishes and even meat recipes can be easily altered to be veggie

only)

 

Some videos of Anjum Anand:

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/anjum_anand/

 

And, here's a nice BBC site on Indian cooking essentials:

http://www.bbc.co.uk/food/recipes/mostof_indianessentials1.shtml

 

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Lemon rice - Serves 2-3

http://www.anjumanand.co.uk/index.php/food/rice_bread/lemon_rice/

Recipe taken from 'Indian Food Made Easy' by Anum Anand

 

350g cooked rice

2 1/2 tbs. vegetable oil

3 tbs. lemon juice or to taste

4 tbs. roasted peanuts

1/2 tsp. mustard seeds

1 pinch fenugreek seeds

1/2 tsp. split Bengal gram

1/2 tsp. split black gram

2-3 dried red chillies, whole

1 rounded tsp. chopped ginger

1/2 tsp. turmeric powder

10 curry leaves, torn in half

Salt to taste

 

This simple, South Indian rice is not so much a pilaff but has a subtle

fragrance that goes wonderfully with the curries from the same region. Great

with all seafood and vegetables. The lentils are authentic but not

imperative, the chillies add colour but not too much heat and the peanuts

add a beautiful crunch and flavour. Curry leaves are very important in this

part of India, they are to the South what basil is to Italian food but even

more important. They keep well and dry well so when you do find a bunch,

keep them to dry on a towel on top of the boiler. Store away from moisture.

 

Heat the oil in a large non-stick frying pan and add both seeds, the lentils

and the chilli and stir-fry until the lentils are light brown. Add the

ginger, turmeric powder, curry leaves and salt and cook for 40 seconds. Add

the lemon juice and cook for another minute before adding the rice. Stir-fry

to heat through being careful not to break up the grains too much.

 

Serve hot.

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Many blessings,

MichelleH