Mexican Fried Rice

This Mexican fried rice is a simple and delicious rice. The taste is different from Vegetable Fried Rice. Red chilly powder and tomato gives a nice colour and flavour to the rice. 

Ingredients :

1. Basmati rice or Any long grain Variety - 1 Cup (Soak for 15 minutes and set to drain)

2. Onion - 1 Medium Sized (Chopped)

3. Garlic - 6 Cloves (Crushed)

4. Turmeric powder - 1 Pinch

5. Capsicum - 1/4 Cup (Finely Chopped)

6. Tomato - 1 (Finely Chopped)

7. Mixed Vegetables - 1/2 Cup (Finely Chopped)

8. Chilly powder - 1 tsp or Adjust to your taste

9. Pepper Powder - 1/4 tsp (Optional)

10. Tomato Ketchup - 1 tsp

11. Oil - 1 tbs

12. Salt - Needed Qty

Procedure :

1. Heat a pan. Add washed rice. Fry till it turns to light brown.

2. Cook rice with enough water. Let it cool.

3. In a pan, add oil. Add onion and chopped vegetables. Fry till onion turns to golden brown.

4. Add tomato, turmeric powder, chilly powder, pepper powder and salt. Saute for few minutes.

5. Add ketchup and mix the ingredients well.

6. Add rice and mix well. Medium the stove.

7. Cook for few minutes.

8. Serve hot.

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Tanzanian Rice

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East African Tea (Chai)

Who tried this recipe?

1. Priya Satheesh

This participates in Jaleela's - Bachelor's Feast

Mexican Carrot Soup

Ingredients :

1. Olive oil - 1 tbs

2. Crushed garlic - 1 tsp

3. Chopped fresh cilantro - 1 tbs

4. Chile paste - 1 tsp

5. Onion - 1 (Chopped)

6. Carrots - 4 (Large,peeled and chopped)

7. Potato - 1 (Large,peeled and chopped)

8. Vegetable broth - 5 Cups

Procedure :

1. Heat olive oil in a pan.

2. Add garlic, cilantro and chile paste.Then add chopped onions. Saute onion til it becomes tender.

3. Now, add chopped carrots and potato.

4. Cook for 5 minutes.

5. Now, add the vegetable broth.

6. Keep in medium heat for about 30 to 45 minutes or till the vegetable get cooked.

7. Blend until smooth.

Serves : 6

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Kachumbari - East African Salad

Kachumbari is an Eastern African salad primarily prepared with finely cut tomatoes and onions served with pilaf. Sometimes cabbage, chile peppers and other vegetables are included. The basic version is with tomatoes and onions dressed in lemon juice or vinegar. This is the traditional Rwandan (East Africa) recipe.

Ingredients :

1. Tomato - 4 (Cut in to thin pieces)

2. Onion - 1 (Large, Cut in to thin pieces)

3. Lemon Juice - 1/2 Cup

4. Salt - Needed qty

5. Coriander - Little qty (Finely Cut)

Procedure:

1. Combine all the ingredients in a bowl.

2. Toss to coat all the ingredients with liquid.

3. Set aside in a cool place for atleast 20 minutes.

4. Serve with other Eastern African dishes like Pilaf.

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Who tried this recipe?
1. Sharanya

Chai - East African Tea

The "Chai" is the word used for Tea in Middle East, Western Asia and in Swahili speaking Eastern Africa. This Chai is prepared like our usual tea that we make in our home. The usual ingredients like milk, cardamom and ginger are added. Here goes the procedure for Tanzanian ( East Africa) Chai...

Ingredients :

1. Milk - 1 Cup

2. Water - 1 Cup

3. Tea - 2 tsp

4. Sugar - 4 tsp

5. Cardamom - 2 (Whole/Ground)

6. Ginger - 1 inch piece (Ground)

Procedure :

1. Bring all the ingredients together to boil.

2. Boil well.

3. Strain and drink hot.

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Who tried this recipe?
1. Babitha
2. Priya Satheesh
3. Sharanya

Tanzanian Vegetable Rice

This colourful "Tanzanian Vegetable Rice", involves very simple procedure. The taste is so great.

Ingredients :

1. Basmati rice - 1.5 Cups

2. Vegetable oil - 3 tbs

3. Onion - 1 (Chopped)

4. Garlic cloves - 2 (Crushed)

5. Vegetable stock or water - 3 Cups

6. Sweet corn - 1/2 Cup

7. Red bell pepper or green bell pepper - 1/2 Cup (Chopped) (I used both)

8. Carrot - 1 (Large and Grated)

Procedure :

1. Wash the rice and completely drain water.

2. Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft.

3. Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn’t stick to the pan.

4. Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes.

5. Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot.

6.Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.

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Mexican Carrot Soup

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