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Showing posts with the label fusion recipies

PEARL COUSCOUS SALAD

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  Pearl couscous are little edible pearls that were developed in Israel in 1950’s. Its a machine made rounded kind of pasta made from semolina or suji. It is ideally used as a base in a grain salad or risotto as it has a slightly chewiness just like any other pasta. INGREDIENTS: 1 Cup Pearl Couscous 1/2 Cucumber 1 Tomato 1/2 Cup fresh Coriander 1/2 Lemon Juice 4-5 Garlic pods Black pepper to taste Salt to taste 1 Tablespoon Oil HOW TO PREPARE: Cook pearl couscous as written on its packet. Generally its boiled in water. 1 Cup measure of Couscous takes around 1 3/4 th cup water. Boil the water and add couscous, let it cook for  10 mins until they swell up.  They should break easily between two fingers. Once done, drain excess water and keep it covered for  5 mins. Then fluff up with a fork. Heat oil in a wok, add garlic pods and let it get browned or burnt to get a smokey garlicky flavour. Throw in the couscous, salt and pepper and give everything a good mix Take it off the flame and spr

SPINACH CORN RICE WITH SUNNY SIDE UP

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INGREDIENTS: 1) 1 Cup Rice (Serves 4) 2) 1 Bunch Spinach 3) 1 Cup Corn 4) 8 Garlic Cloves 5) 1 Onion 6) 4 Large Eggs 7) 1/2 Teaspoon Cumin seeds 8) Salt to taste 9) Red Paprika to Sprinkle 10) Black Pepper to taste 11) 3 Tablespoon Oil/Butter PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Chop Onion, Garlic and Spinach and keep seperately * Puree chopped Spinach and Keep aside * Cook rice and drain water and aside to cool * In a wok, Heat Oil and add chopped garlic and Cumin, saute till golden * Add in Chopped Onions and Corns, Saute till Onions turn translucent * Pour in the Spinach Puree and let it cook till puree is a little thick * Sprinkle salt, Black Pepper, and little paprika if required * Keep Mixing in between * Add in the Cooked Rice and mix everything well * Now in a flat pan, heat oil and crack one egg * Sprinkle Salt and paprika and let it cook, do not turn * Serve the egg hot, on the plate of rice * The Egg yolk turns out to be a very yummy sauce with the Spinach rice!

PRAWN FRIED RICE

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INGREDIENTS: 1) 1 Cup long grain rice 2) 1 Tablespoon Olive oil 3) 400ml Water 4) 2 Eggs 5) 1 Carrot finely diced 6) 1 Cup peas 7) 2 Spring Onions chopped 8) 500gms Prawns peeled and washed 9) 1 Teaspoon sesame oil 10) 2 Tablespoon soy sauce 11) 1 Bunch of Buk Choy, shredded 12) 1 Tablespoon Sweet Chilly Sauce 13) Salt to taste 14) Pepper to taste PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Cook rice in a pan with water and a pinch of salt * Drain and let it cool. Cover and refrigerate for an hour * Heat 1 Tablespoon oil in a wok and add eggs, season them with salt and pepper * Remove the eggs from the pan when done * Boil the peas and keep aside * Heat oil in the same wok, cook carrots, peas and white part of spring onions * Sauté for 2 Minutes or until carrot are soft * Add Prawns and stir fry for 2 more minutes untill prawns turn pink * Add salt and pepper and mix well * Add rice and sesame oil and stir fry for 2 Minutes * Stir in soy and sweet chilly sauce