Spicy mixture tea time snack

This South Indian spicy mixture stays well in air tight container for several days and is a perfect tea time snack. The spices and the amount of nuts can be adjusted according to preference. It is best to keep the batter prepared and the ingredients ready before frying everything in batches and combining.   

Nut pilau

Recipe to dress up rice, nut pilau

1 cup basmati rice

1/2 tsp saffron strands crushed

1 tbsp rose water or orange flower water

1 tbsp ghee or butter

1" cinnamon stick

2 cardamom pods

2 cloves

2 bay leaves

1 tbsp each pine nuts, blanched almonds, blanched pistachios, cashews

1/2 tsp salt

water 1" higher than the rice

garnish with fried onions optional

Blanch the almonds and pistachios remove the skin. Cut the almonds, pistachios and cashews two half or smaller.

Wash and soak the rice for 1/2 hour. Soak the crushed saffron strands in the rose water and leave a side.

Heat the ghee and fry the nuts till it is aromatic. Keep sautéing to make sure that the nuts don't burn. Add the whole spices, then sauté the rice until it is opaque.

Add salt, saffron rose water, and water 1" higher than the amount of rice. Cook the rice in low heat covered for 20 minutes. Let it stand for 10 minutes covered after removing from heat before serving.

This goes to Serve it stir fried, colourful palette

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

International Boston Seafood Show, March 11-13, 2012.

International Boston Seafood Show, March 11-13, 2012.

Almond cream

Happy New Year to all of you.

4 oz almonds without skin, grind to a smooth paste

2 cups milk

1 oz rice flour mix with about 3 tbsp milk

4 oz sugar

2 tbsp pistachios or coconut ground to garnish

Boil the sugar and milk. When the sugar dissolves, add the rice flour paste and almond paste. Reduce the heat and simmer for 25 minutes until it thickens. Cool in individual cups.

This recipe is from The middle eastern kitchen by Ghillie Basan.

This recipe goes to celebrations 2011

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First