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Go the rice way!


MOST SOUTH Indians love their rice. But, if you are the kind who does not mind experimenting with the way in which it is eaten, this is for you. For die-hard eaters of the traditional pulav or white rice, the palak kofta curry will make a nice accompaniment.

Peas `n' Spinach Rice

Ingredients

Rice - 500 gm
Cream - 250 ml
Spinach (boiled) - 300 gm
Cooked peas - 400 gm
Salt - to taste
White pepper powder - to taste
Cheese - 100 gm

Method: Boil cream over light heat and reduce. Add the boiled spinach and half the peas, seasoning with salt and pepper. Puree the mixture and strain through sieve. Stir vegetables and cream puree along with remaining peas into rice. Check for salt and cook till rice is done. Sprinkle a little cheese and leave it for three to four minutes.

Palak Kofta Curry

Ingredients

For kofta

Bottle gourd - 100 gm
Potato - 100 gm
Besan - 3 tbsp
Turmeric powder - a pinch
Salt - to taste
For curry

Spinach - a bunch br> Garlic - 15 gm
Ginger - 5 gm
Onion - 50 gm
Rice - 1 tbsp
Desiccated coconut - 1 tbsp
Salt - to taste

Coriander leaves - a sprig

Method

For kofta: Grate bottle gourd and squeeze out water. Boil, peel and mash the potatoes and keep aside. Add gram flour and salt and mix. Make even sized balls and shallow fry.

For curry: Wash, cut and boil spinach. Grind to a paste with ginger. Chop onions and garlic. Heat oil. Add chopped garlic and onions, turmeric powder, chilli powder and ground paste. Add salt and cook. Introduce the squeezed water of bottle gourd. Drop koftas into gravy. Garnish with chopped coriander leaves.

Note: Introduce koftas into curry just before serving.

Cantonese Fried Rice

Ingredients

Basmati rice - 150 gm
Onion - 50 gm
Ham - 50 gm
Bacon - 50 gm
Beans - 50 gm
Carrots - 50 gm
Capsicum - 25 gm
Spring onion - to garnish
Oil - 50 ml
Minced garlic - 5 gm
Salt - to taste

White pepper powder - to taste
Celery- a stalk
Soya sauce - 2 drops

Method: Wash and soak rice. Cook in boiling water till three-fourth done. Set aside. String beans, peel carrots and dice them. Par boil. Chop onions. Dice capsicum, celery and spring onion. Make thin dices of bacon and ham. Keep aside. Heat oil in a wok and add minced garlic, chopped onions, celery and capsicum and sauté for a while. Add parboiled vegetables, ham and bacon dices and continue sautéing till ham is cooked. Add boiled rice, soya sauce, salt and pepper and toss. Serve hot.

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