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I was pleasantly surprised to discover the Kotanyi curry. Although I like it more spicy, their version was only good for children. Aromatic, but not hot. Hot pepper powder can be added separately when eating, if they also serve children.
- 1 carrot
- 2 green onions (without leaves)
- 100 gr corn
- 1 cup of 200 ml of rice
- 1 1/4 -1 1/2 cup water
- 1 teaspoon Kotanyi curry
- salt, pepper to taste
- 1 tablespoon oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Rice with curry:
Cut the onion and carrot.
Put the oil in a pot and when it is hot add the vegetables to the heat.
Add the washed rice and cook a little.
Add 1 1/4 cup of water and simmer over medium heat.
When the holes in the rice appear, add the corn and the rest of the water.
Turn the heat to low and keep for about 10 minutes.
Thai rice in curry sauce and coconut milk
I started eating rice every day because of the campaign The Asian Connection organized by Savori Urbane. I am very happy that I started testing Asian recipes, coming out of my comfort zone a bit in terms of cooking. On this occasion I discover a lot of delicious combinations and quick and healthy recipes with rice. And so I started cooking with more rice, given the fact that I decided to resume macrobiotic principles in my diet, so this campaign came to fruition!
I wasn't much of a fan of Asian recipes, but I must admit that I fell in love with certain Asian ingredients such as coconut milk, curry powder and rice in all its forms.
Coconut milk it is simply divine when added to rice dishes. It creates a perfect sauce and the texture of the rice changes completely. Can you believe that I didn't add any extra fat to this Thai rice recipe? It's out of oil! The only fat is from coconut milk and is more than enough. You will see that the texture is absolutely extraordinary!
What are your favorite Asian recipes? Be vegan of course. I would love to try new recipes, especially since I now have some wonderful ingredients from Shan & rsquoShi in my pantry. & # 128578
Don't forget the contest organized by Urban Flavors, where you can win one of the 3 prizes provided by Shan & rsquoShi. The prizes consist of 3 sets of Shan & rsquoshi ingredients + wok + accessories!
Simple Indian curry recipe with lentils
Indian-style lentil curry excellent and healthy. Taste the flavors of distant Asia at home and prepare this tasty curry with lentils and brown rice. This one healthy recipe with lentils it's really easy to prepare.
Lentils are often used in Indian cuisine, so there are countless ideas and recipes that come from this area. This recipe shows you a combination of lentils, milk, tomato paste and curry powder, which seems exotic at first glance. Lentils are very fragrant, and together with brown rice, they give rise to a nutritionally valuable foods, rich in protein and fiber. Moreover, it is quite filling, contains little fat and few calories. These characteristics make this vegetarian lentil dish ideal for almost any diet and diet.
Indian curry food is ready in just 40 minutes and it will please the whole family. It is excellent for lunch, but you can also eat it as a hot dinner. Don't forget the garam masala spice - it is a mixture of spices from South Asia that enriches the food with exotic flavors. Try this recipe with lentils and tell me if you liked it.
Other filters about Rice
Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmales are.
Along with potatoes, rice is also one of the foods that are most easily accepted by children. Certainly.
Chicken pilaf is a delight if we know how to cook well and use spices.
The meat pilaf is one of the Romanian dishes that is easy, quick to prepare and that is to everyone's liking.
This recipe is my favorite, because I managed to taste the chicken breast. Specifically, I made a combination of icircntre.
Rice is the most widely prepared food, being suitable for any occasion and time of day. & Icircnsă, cum & icircl.
The pilaf made by my grandmother is one of those copious memories of my childhood. I hardly managed to rewrite the recipe.
The classic Italian risotto must be creamy, and for that we must choose special rice with round grain and not & icircl wash.
The rice recipe with mushrooms I offer you is inspired by Asian cuisine. I love to make rice with curry, and if & icirci.
Rice milk, like soy milk or almond milk, is a good substitute for animal milk for those with.
In most cases, the family dinner must be prepared quickly. And a responsible mother must find the perfect formula.
This Indian chicken breast delicacy with rice and curry starts by boiling the rice in salted water and then removing it from the heat.
Cut the bell peppers into strips, cut the leeks into slices (including the leaves) and fry in a little olive oil in a saucepan / pan for 5 minutes.
Cut the chicken breast into strips and put it in the pan, sprinkle 2 teaspoons of curry and hot pepper, mix, cover with a lid and let simmer for a few minutes. Season with salt and pepper and add the soup. Let it boil for another 10 minutes, over low heat.
The chicken breast sauce is served on a bed of rice and garnished with fresh dill.
Peel a squash, grate it and squeeze the juice. Chop the onion, cut the celery into cubes and finely chop the ginger.
Heat the butter in a saucepan. Put the onion, cardamom beans, cumin, ginger and brown them for a short time, without them taking on color. Sprinkle with curry and mix. Add the celery pieces and coconut milk and simmer until softened, stirring occasionally.
In the meantime, take care of the remaining vegetables. Wash the otters and cut their tails.
Clean the green bean pods (break off their heads) and cut them into suitable pieces.
Cut the cucumbers in half lengthwise. Remove the core with a teaspoon and cut the cucumber halves into small pieces (about 1 cm wide).
Put the okra, beans and peas in boiling water, lightly salted and simmer until they become al dente. Then pass them through a stream of cold water to stop them from boiling. Drain them and set them aside.
In a frying pan, heat 2 tablespoons of oil and sauté the cucumber slices for about 4 minutes. Take them out on a plate and set them aside.
Cut the eggplants in half lengthwise and fry them until they become soft and turn golden yellow. Season with salt and white pepper to taste.
Cut the okra into small pieces and place them over the hot mixture in the pot. Add the peas, bean pods and cucumber slices. Season everything with chopped chilli, salt and white pepper to taste. Stir and bring to a boil.
Add the rice together with the coarsely chopped cashews. Pour 375 ml of water, mix and simmer for 1 minute. Cover the bowl with a lid and simmer for about 20 minutes until the rice absorbs all the liquid and is cooked.
Arrange the rice with the vegetables on a plate and sprinkle with freshly chopped coriander leaves.
Vegetable curry with rice garnish
Curry is a dish similar to pot, but the difference comes from the spices used. This food of Indian origin usually contains a complex combination of herbs and spices, including curry, turmeric, cumin, coriander or ginger.
Today we present you a vegan vegetable curry, which is served with long grain rice & # 8211 ideal for a meatless meal!
Ingredients (4 servings)
- 190 g long grain rice
- 1 small white onion, cut into cubes
- 1 red bell pepper, sliced into thin strips
- 1 yellow or green bell pepper, sliced into thin strips
- 3 carrots, clean and cut diagonally
- 1 1/2 cup thinly chopped cabbage
- 1 tablespoon coconut oil
- 1 pinch of salt
- 1 tablespoon grated ginger
- 2 cloves garlic, chopped
- 2 tablespoons thai curry paste
- 400 g of fatty coconut milk
- 1 1/2 teaspoons coconut sugar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons rice vinegar
- 1 hand fresh parsley to serve
- chili flakes
Method of preparation
To cook the rice, bring a generous amount of water to a boil in a pot. When it starts to boil, add the well-rinsed rice and let it boil for 30 minutes.
Drain the rice from the excess water, pour it back into the pot, cover with a lid and leave covered until ready to serve. Before serving, spread the rice with a fork.
To cook vegetable curry, heat a wok-style pan. Add the coconut oil. When it has warmed up, add the onion and cook for a few minutes until it becomes translucent.
Add the ginger and garlic and keep on the heat, stirring constantly, until the flavors begin to spread in the kitchen.
Add the bell peppers, cabbage and carrots and cook for 3 minutes, stirring frequently.
Pour the coconut milk together with the curry paste, 50 ml of water and the coconut sugar. Keep on the fire for another 2 minutes.
Reduce heat to low and simmer until peppers, cabbage and carrots are softened for about 7 minutes.
Remove the curry from the heat and season with rice vinegar and soy sauce.
Divide the rice into 4 plates and spread the curry on top. Serve with chopped parsley leaves, coriander or chili flakes.
Chickpeas are rich in vegetable protein, which makes it very popular in vegetarian diets. Furthermore, is a source of soluble and insoluble fiber, calcium, phosphorus, magnesium and potassium. In terms of vitamins, chickpeas provide mainly vitamin E, vitamin B and folate.
Rice, on the other hand, provides vitamin B3 and B6, in addition to protein.
The other main component of this recipe, curry, is known for its antioxidant properties, as well as for anti-inflammatory properties of curcumin, the active ingredient in turmeric.
1/2 teaspoon saffron
Wash the rice several times in cold water until the starch is no longer in the water. Peel the onion and finely chop. In a frying pan, fry the onion in butter, after the onion has become shiny, add the washed and well drained rice, cook, stirring, always for about 5-7 minutes, then add a cup of hot water and let it boil, it should be stirred. if caught. If necessary, add hot water until the rice is well cooked. At the end add the curry powder, saffron and mix well again. Season with salt and pepper. Chicken or beef soup can be used instead of water. Curry rice will conquer your taste buds!
Ingredients rice with curry and chicken
250 g of pre-cooked or basmatic rice
3 curry leaves (for oil aroma)
2 tablespoons curry powder (for rice color)
1/2 teaspoon cumin seeds
1/2 link fresh coriander (for decoration)
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Ingredients for chicken marinade
1 tablespoon grated ginger paste
How to make marinade for chicken
Put the ingredients for the marinade in a bowl (in a certain order), mixing with a whisk until a homogeneous paste is obtained.
The boned chicken breast will be washed, then it will be cut into pieces suitable for the size of a sip.
They will be introduced in the marinade (to be included in the marinade) for at least 30 minutes (but it would be better to keep them for a longer time, as would be normal-1 hour).