vagharela bhath

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 2 sprigs fresh curry leaves
• 1 pinch asafoetida powder
• 1 onion, minced (optional)
• 1 cup finely chopped potatoes
• 4 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon white sugar
• salt to taste
• 4 cups cold, cooked white rice
• 3 tablespoons lime juice, or to taste
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat the oil in a large skillet over medium heat. fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. cook and stir the mixture until the potatoes are tender, about 10 minutes.
• crumble the rice into the skillet, breaking the grains apart as best you can. stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. add the lime juice and cilantro to serve.

alu baigan

Ingredients

• Servings: 4
• 1 eggplant
• 2 large potatoes, cut into 3/4 inch cubes
• 1/4 cup vegetable oil
• 3 teaspoons black mustard seed
• 1 medium onion, sliced
• 1/2 teaspoon chili powder
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 teaspoons garam masala
• 2 teaspoons caraway seed
• 1/4 cup soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• fill a large bowl with cold water. cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. pour the oil and mustard seeds into a pot, and place over medium heat. cook until the seeds begin to pop, being careful not to burn. stir in the onion, and cook until tender. sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor.
• drain the eggplant, add it to the pot, and fry it for a few minutes. pour in the potatoes, and soy sauce, then add enough water to cover. turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.

vegetarian bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Chinese Chicken Fried Rice I

Ingredients

• Servings: 6
• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. then add rice and stir thoroughly.
• finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

best teriyaki sauce

Ingredients

• Servings: 3
• 1 cup soy sauce
• 1 cup ruby red grapefruit juice
• 1/3 cup hoisin sauce
• 1/4 cup ketchup
• 3 tablespoons rice vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon ground ginger
• 1 habanero pepper, halved and seeded
• 4 cloves garlic, smashed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. strain sauce to remove pepper and garlic. refrigerate in a covered container until ready to use.