Date: Wed, 27 Apr 94 15:03:29 EDT
From: firstname.lastname@example.org (David Skillicorn)
basmati or other long grained white rice (1/2 cup uncooked per person)
1 tsp salt
1 1/2 tsp ginger
1/2 tsp ground cardamom
1 1/2 tsp garam masala (curry powder will do in a pinch)
1 cinnamon stick
1 tsp vegetable stock mix
Chop onion and saute in water (or balsamic vinegar) until soft. Add
spices and brown slightly, then add rice (up to 2 cups) and brown slightly,
stirring (rice will become opaque). Add water, exactly twice the quantity
of rice used.
Bring to the boil, then turn to minimum and cover. Cook 12 minutes
without opening the pot. Stir and serve.
This is normally served with daal, raisins, and bananas. [We eat small numbers
of roasted peanuts, fewer than 10 per person, with this too.]
Brown basmati rice can also be used. Use about two and a half times the
water per unit rice. Increase cooking time to about half an hour.
Any vegetables can be added to the rice after the water (peas, beans,
carrots etc. but broccoli disintegrates).
To make daal:
Add water to a small saucepan. Pour red lentils into the water until they
form a mound just above the surface. Bring to the boil and simmer, about
15 mins, salting liberally, and adding enough liquid in small quantities
to keep the contents like a thick sauce. Add chopped onions or tomatoes