Plain Savory Rice Recipe (Namkin Chawal)

Plain Savory Rice Recipe (Namkin Chawal)
Ingredients :
1 1/4 cups 2 teaspoons 2 1/2 cups 1 teaspoon	Long grain rice Ghee Hot water Salt
Method : Wash rice well if necessary. Drain in colander for 30 minutes. Heat ghee in a heavy-based saucepan with a well-fitting lid. Add rice and fry, stirring for about 2 minutes. Add hot water and salt, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid or stirring for 20 to 25 minutes. Lift lid to allow steam to escape for a minute or two. Then lightly fluff up rice with fork, taking care not to mash the grains, which will be firm and separate and perfectly cooked. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

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Prawn in Coconut Milk Recipe
Ingredients :
750 g 1 tablespoon 2 2 cloves 2 1 teaspoon 8 2 cups 1/2 - 1 teaspoon	Raw prawns Ghee or cooking oil Sliced onions Crushed garlic Seeded and chopped red chilies Ground turmeric Curry leaves Coconut milk Salt
Method : Peel and de-vein the prawns. Heat the ghee or oil in a medium pan. Add the onion and cook until soft. Add the garlic, chili, turmeric and curry leaves. Stir over medium heat for 1 minute. Add the coconut mild and salt. Simmer, uncovered, over low heat for 10 minutes. Add the prawns and stir gently. Simmer for 12 minutes, or until the prawns are tender. Fresh curry leaves sprinkled on top make a perfect garnish, if necessary. Serve hot.

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Pork Vindaloo Recipe
Ingredients :
1 kg 1/4 cup 2 teaspoons 2 1/2 cups Vindaloo Paste 2 tablespoons 4 cloves 3 2 teaspoons 2 teaspoons 4 6 1 teaspoon 1 tablespoon 1 tablespoon 1/2 up	Pork fillets Cooking oil Brown mustard seeds Water Grated fresh ginger Garlic, chopped Red chilies, chopped Ground turmeric Ground cardamom Whole cloves Peppercorns Ground cinnamon Ground coriander Cumin seeds Lemon juice
Method : To make Vindaloo Paste, place the ginger, garlic, chili, turmeric, cardamom, cloves, peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor. Process for 20 seconds or until all the ingredients are combined and the mixture is quite smooth. Trim the pork of excess fat and sinew and cut it into cubes. Heat the oil in a heavy-based pan. Add the meat in small batches and cook quickly over medium heat until browned. Return all the meat to the pan. Add the Vindaloo Paste and mustard seeds, and cook, stirring, for 2 minutes. Add the water and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is tender. Serve with rice and pappadums. Note : The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator. Read-made vindaloo paste is available from supermarkets.

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