Spicy Lemon Rice with Fried Cabbage and Raita
February 20th 2007 01:25
The Indian spices, basmati rice and ghee used for this dish would be available at your Asian/Indian grocer. Ghee is clarified butter used in a lot of Indian food. It will store well for months in your pantry in an airtight container.
Fried Cabbage
˝ a large cabbage, sliced thinly
2 large potatoes, diced
1 large carrot, diced
˝ teaspoon mustard seeds
˝ teaspoon turmeric powder
˝ teaspoon coriander powder
Salt to taste
Spicy Lemon Rice
The Lemon Rice can be made mild simply by omitting the chilli.
An easy way to cook rice is to place rice in a casserole dish with a lid. Wash rice well, and pour 2 cups of water for every cup of rice. Cover and cook in microwave between 10-13 mins.
2 cups basmati rice, cooked and cooled for minimum 30 mins
1 tablespoon ghee
1 teaspoon turmeric powder
1 teaspoon garam masala
˝ fresh chilli, sliced
1 tablespoon slivered almonds
Juice of 1 large lemon
Fresh coriander leaves
Salt to taste
Raita
Often served with Indian dishes, Raita is a mixture of cucumber and yoghurt that cools the system after all those hot spices! Grate a whole cucumber and mix in some yoghurt, salt and cumin powder. Also great to be used as a dip.
1. Heat oil in a pan.
2. Fry potatoes for 5 mins until lightly brown, stirring occasionally.
3. Add carrots to the pan and fry for another 7 mins until soft, stirring occasionally.
4. Remove fried carrots and potatoes from pan and set aside.
5. Add oil to the pan and add mustard seeds. Wait 10 seconds; you will notice the mustard seeds start to pop. This releases the spices.
6. Add cabbage to the pan and stir in the oil and mustard seeds well.
7. Stir in the carrots and potatoes and fry for 7-10 mins, stirring occasionally. You will notice the cabbage getting transparent as it cooks.
8. Add the turmeric and coriander powder, and salt. Stir well and add 1 cup water.
9. Cover and let the cabbage steam for a further 7 mins.
10. Check that the cabbage is cooked but still crunchy. Allow some liquid to be left in the pan.
11. Once cabbage is ready, set aside.
12. To make lemon rice, start by heating ghee in a pan.
13. Add slivered almonds and roast until lightly brown for about 20 seconds.
14. Add rice to the pan, together with turmeric powder, garam masala, chilli, lemon juice and salt.
15. Stir well, top with coriander leaves and serve with the cabbage and raita.
16. You can also serve some boiled eggs at the side to add protein to this dish.
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