INDIAN STREET CORN SALAD
One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.
Provided by Aarti Sequeira
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
- For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!
SPICED BASMATI RICE AND SWEET CORN PILAF
Provided by David Tanis
Categories side dish
Time 1h
Yield 6 generous servings
Number Of Ingredients 20
Steps:
- Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
- Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
- Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 4 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 741 milligrams, Sugar 21 grams, TransFat 0 grams
INDIAN RICE PILAF
A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!
Provided by TIBM
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and chicken broth to a boil.
- Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 40.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 440.1 mg, Sugar 1.4 g
BASMATI PILAFF
Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
- Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
- Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.
Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Protein 6 grams protein, Sodium 0.65 milligram of sodium
INDIAN PILAF
Provided by Marian Burros
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium pot, combine rice, stock, bay leaf, curry powder and cumin. Bring to boil; reduce heat, cover and cook for 17 minutes, until rice is tender and liquid has been absorbed.
- In nonstick pan, heat the olive oil until it is very hot, reduce heat to medium-high and saute the onions until they begin to soften. Add the peppers, and saute until the onions are golden and the peppers are soft. Stir in the currants, cinnamon and nutmeg. Mix with rice.
- Combine the rice mixture with the turkey, and season with salt and freshly ground black pepper to taste. Stir in the almonds, and serve. (Pilaf may be refrigerated before adding the almonds. To serve, stir in almonds and reheat in microwave.)
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 14 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 399 milligrams, Sugar 23 grams, TransFat 0 grams
BROWNED ONION AND CORN PILAF
Categories Onion Rice Side Vegetarian Quick & Easy Corn Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned. Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt. Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed.
SUMMER CORN AND RICE PILAF
Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
- Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
- Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.
INDIAN CHICKEN CURRY PILAF
Make this only if you are a lover of curry, you can adjust the amount of curry to suit taste, if you prefer lots of heat then add in cayenne pepper. For this recipe make certain that the onions are browned, this will take about 15-20 minutes or a little longer. Chicken breast can use used in place of thighs, also you really can use as much chicken as desired, long-grain white rice can be used in place of basmati, but it will not be as good, I like to use mixed frozen diced veggies in place of the peas, but that is only optional. Use 2 cups less 2 tablespoons of water or if you prefer a very soft rice use 2 cups water. For the best flavor use a good-quality Indian curry powder.
Provided by Kittencalrecipezazz
Categories Curries
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Season chicken cubes with salt and pepper.
- Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
- Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
- Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
- Add in basmati rice and stir with wooden spoon for 2-3 minutes.
- Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
- Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
- At this point adjust the curry powder to taste.
- Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
- Season with salt and lots black pepper.
Nutrition Facts : Calories 613.2, Fat 25.1, SaturatedFat 6.5, Cholesterol 82.1, Sodium 180.2, Carbohydrate 72.4, Fiber 6.4, Sugar 13.2, Protein 27
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