Sunday, July 6, 2014

PEANUT RICE with Fresh Bean nd egg salad

PEANUT RICE with Fresh Bean nd egg salad


Ingredients
1 cup basmati rice...
2 cups water
Pinch Turmeric
1 tbsp. oil
1/3 cup raw peanuts
pinch hing (asafoetida)
1 teaspoon black mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 dried red chili, broken in two (alternative is chopped green chilis which adds more spice)
4 fresh curry leaves
juice of 1 lemon
salt

Method
Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.
In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
In a wok, heat 1 tablespoon of oil under medium heat. Then add the rest of the mustard seeds and hing.
Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, dried red chili and curry leaves
Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brownish hue. Add the rice into the wok and mix well. Fry for a few minutes.
Turn the heat off and mix in the lemon juice . Add in the peanuts and salt to your taste.. Serve with Salad
Green Bean and egg salad
•4 eggs
•200g green beans
•Crushed roasted peanuts
For the dressing:
•3 tbs olive oil
•1 tbs cider vinegar
•1tsp dijon mustard
.pepper
In a pot place eggs, cover with water, boil for 4 minutes. Trim beans cook in water for 3 minutes. Drain everything in a colander, than cool under cold water. Peel the eggs.
Whisk all the dressing ingredients together with some seasoning in a bowl. Cut eggs in half. Add the, beans, in a large bowl. Toss the salad with most of the dressing. Scatter the eggs, drizzle the rest of the dressing, then sprinkle crushed peanuts

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