Ghee rice

Ghee rice

I made this ghee rice in an electric rice cooker,I feel  rice cooker is a good investment. all I have to do is put the rice in along with water and close and it will tell me when the rice is done.you can go ahead and use a regular vessel, preferably a thick bottom vessel.

Ingredients

• 3 cups  basmati rice ( washed and soaked)
• 3 onion medium (finely sliced)
• 1/2 cup ghee
• 4   cardamom
• 4   cloves
• 1/2 inch   cinnamon
• 1   bay leaves
• 10  cashew nut
• salt to taste
• 5   cups water  

method
* In a pan add ghee (please don't be stingy with ghee,the dish is named 'GHEE rice' for a reason), when the ghee is hot add cardamom, cinnamon, cloves and bay leaves. fry for few seconds,then add sliced onions and fry till slightly brown, now add cashew nuts and drained basmatic rice. Stir for 2 minutes. Add water and salt, I don't like the rice to be overcooked, so I put 5 cups of water to 3 cups rice(its your preference)

* cook on very low flame till the water has evaporated.

* serve ghee rice with any kind of curry.

thai chicken green curry -instant

I was introduced to Thai food by Nalini aunty who has been here in Bahrain for more than 25 years now. She is a specialist in Thai and Chinese food,and the best host I have ever come across. I always tell my husband that  ' I wish I was as talented as Nalini aunty is '.
I love thai food and so does my daughter. Because of whats happening in Bahrain now, with all the unrest we are not able to go to the city where all the thai restaurants are. So I decided to make  some Thai green curry chicken.
In Thailand its said that , if a girl knows to hand grind green curry paste which consists of 14 odd ingredients, then she is ready to get married. Well I am already married and I don't want to hand grind 14 ingredients. So I am going to use Ready made Green curry paste.The taste is the same.

            Thai chicken green curry served with white rice


  

Ingredients 

1/2 cup green curry paste

1 tin coconut milk

2 chicken breasts (cut to strips)

1/2 green capsicum(chopped)

1/2 red capsicum(chopped)

1/2 onion (chopped)

1 carrot (chopped)

1/2 cup brinjal (chopped)

1/2 cup bamboo shoots(tinned/chopped)

2 cups water

2 tsp sugar

salt to taste

1/2 cup fresh basil

2 tsp oil

Method

* In a pan add oil, on medium high flame, then add in the green curry paste and fry for a minute. Add in half tin of coconut milk(keep the rest for later). Bring the coconut milk to boil, then add 2 cups of water and all the vegetables except for the fresh basil.

* when the vegetables are half done add chicken(since its boneless it cooks fast).

* Let the chicken cook through then add in rest of the coconut milk, stir and add sugar and salt. Cook for 2 minutes.

* In the end add fresh basil. Stir and cook for a minute and turn off the heat.

* Thai chicken green curry is ready to be served with rice.( you can also have it with jasmine rice)

note: you can also add button mushroom along with the other vegetables.