Fragranteastindianbasmatirice Recipes
FRANGIPANE
This can be used as a filling for coffeecake, Danish pastries, croissants, or mixed with fruit for pies. It can also be used plain as a tart filling. If you measure by weight, each ingredient is used in equal amounts.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 15.7 g, Cholesterol 43.5 mg, Fat 8.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 52.3 mg, Sugar 6.3 g
CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE
Make and share this Curried Cauliflower over Fragrant East Indian Basmati Rice recipe from Food.com.
Provided by The Spice Guru
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
- SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
- CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
- MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
- STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
- COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
- SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
- POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
- RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
- SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!
Nutrition Facts : Calories 532.1, Fat 22.8, SaturatedFat 16.9, Cholesterol 6.2, Sodium 773, Carbohydrate 76.9, Fiber 4.9, Sugar 39.9, Protein 9
BASMATI WITH TOASTED NOODLES
Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.
Provided by Xfactor_MR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g
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