October 30, 2015
Place the rice in a medium-sized heavy saucepan. Turn the heat up about medium-low and slowly toast the rice. Keep stirring the rice until you can smell it toasting and it turns a slight ‘toasted’ colour. Next, add the water or stock. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Once the liquid comes to a boil, cover with a tight-fitting lid and turn the heat down to the lowest setting. Let cook for approximately 15 to 20 minutes 15 Minutes, or according to the package instructions. Don’t be tempted to lift the lid (as many are) because it’s the condensation that is actually cooking the rice! Don't touch that pan...
Once done, remove from the heat and let rest, covered, for 10 minutes 10 Minutes. Taste rice to ensure that it’s cooked to your liking and gently fluff with a fork before serving. Don’t stir too much as this will cause the rice to ‘break’ – just gently fluff.
In a large, deep sauté pan, heat oil and wait for it to get hot. Once hot, add in the chili. Break the chili into the oil for additional spicy flavor. Add in the mustard seeds and let them pop and crackle. Add in the urad dahl (or cooked lentils) and cook 1 minute. Add in the cashews, turmeric, curry leaves (or basil)…in that order.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)