Rice with Tomatoes and Spinach

This recipie comes from Sheila Jacob. It is wonderfully filling and satisfying. I love to eat this with a simple bowl of garlic laced lentils and a cup of plain yoghurt.

serves 6

2 cups Basmati rice, washed . (I like Lal Qilla best, but any other long grain rice is good) Soaked in water for 30 minutes

1 10 ounce pack frozen spinach, squeezed of excess water.

2 small tomatoes, chopped finely

3 tablespoons vegetable oil

1 small onion very thinly sliced

1/4 teaspoon turmeric powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon salt

Heat the oil in a heavy pan over medium high heat. When hot add the onion and fry till golden. Add the soaked and drained rice. Lower heat to medium and stir rice for 2 minutes. Add tomatoes, Spinach, turmeric, cumin, coriander,and salt. Stir for 1 minute.Now add 2 cups of water and bring to a boil.. Cover with a tight fitting lid and turn heat to low. Allow rice to cook covered for 25 minutes.Remove cover and fluff rice with a fork leaving the crust on the bottom alone.Cover and leave to cook a furthur 10 minutes.



Benihana style chicken and egg fried rice

Photograph by Rahul Mahtani

2 cups cooked long grain cooked rice , cooled

1 small chicken brest finely cubed

2 eggs beaten

1 small carrot finely cubed

1/2 small onion diced

2 cloves garlic

2 tablespoons butter

2 tablespoons soy sauce

salt and black pepper

toasted sesame seeds, 1 teaspoon

2 tablespoons peanut or vegetable oil

Scramble egg in a frying pan ,breaking egg into tiny bits while cooking. Leave aside

in another vessel to cool.

In a wok or saute pan heat the oil till smoking. Add the ginger garlic and other vegetables. Stir fry for about 2 minutes. Move aside and add in the chicken.Stir till done. Combine the vegetables and chicken, season with salt and pepper.

Add in cooked rice and stir. Season with soy sauce, stir.  Sprinkle on the sesame seeds, stir. Stir in the butter  and the reserved egg. Serve

Vegetable Fried Rice

This classic Chinese recipie is a great way of using left over rice. All vegetables listed here are only suggestions feel free to substitute as you wish

2 garlic cloves crushed

1/2 ‘ piece ginger grated

4 tablespoons peanut or vegetable oil

2 shallots, sliced thinly

1 small carrot cubed small

1 red bell pepper, cut into small dice

1/2 cup snow peas or frozen green peas

2 scallions ,thinly sliced

4-6 oz cabbage thinly sliced

4 cups cooked rice. (either day old rice, refriderated, or fresh cooked spread on a cookie sheet and cooled at least 6 hours)

3 tablespoons Soy sauce

1 tsp chilli oil

1 tsp white vinegar

Heat oil in a wok or Saute pan till smoking. Add ginger and garlic, quicly add in all other vegetables and keep stirring for about 2 minutes.

Add in the rice and stir one more minute. Add soy sauce and stir 30 seconds . Off the flame and stir in the chili oil and vinegar.  Serve

Serves 4-6