Thursday, March 26, 2015

From India...

 I thought I'd share a recipe which my sister concocted based on a photograph she saw and the way a friend described the food.  She calls it Bangla Rice (common food in Bangladesh, India and surrounding countries).  When She is making this recipe she often throws everything together without thinking of measurements--she cooks by smell.
Of course it's her own version. She has not consulted anyone from that part of the world to see how authentic it is, nor has she ever tasted it herself so it is merely a mirror of her imagination.  :)  Funny, isn't it? You know how you can just about taste something when someone is describing it very well?  That's  what this is.  Someone will have to inform us of the proper way to do it. But at least our family likes it, so that gives credibility for the flavor.
My sister has a few tips for people who can't handle the strong spicy taste of curry or red hot peppers.

Method no. 1:
Cook 2 cups raw rice in about 3 cups of water, on low, so that each grain is just done and separate, not mushed together.  Set aside to cool.
Mix the following in a bowl:
8 cloves of garlic, minced finely
1 whole onion, sliced long and thin
2 green onions, sliced at 1-inch lengths
2 cups thinly chopped cabbage, green or red
1/4 cup thawed frozen peas
7-8 carrots, sliced julienne style (long, thin stick-like pieces)

Here is where taste fits in.
If you like the curry and hot peppers, here is the method to use.  Measure 1 Tablespoon cottonseed (Stir Fry) oil and 2 Tablespoons olive oil into a skillet, then fry the chopped hot peppers, adding 2 cracked, whipped eggs and your choice of thinly-sliced meat (pork, chicken, fish, lamb or anything mild; beef changes the flavor).  After this, add your vegetables, and stir fry until they are tender. Add to the pan mixture: 2 Tablespoons of curry, some paprika and perhaps a bit of black pepper.  In a bowl, add curry to the rice.  Add the rice to the skillet and brown until crispy (in layers for best results).

Method no. 2:
If you do not like curry or can't handle the spicy flavor, mix up the following spices:
1 Tablespoon ground ginger
2 Tablespoons ground mustard
2 Tablespoons garlic powder (granulated)
2 teaspoons Lowery's season salt
This mixture provides a similar flavor without the bite.  Mix half into the rice and half into the vegetables.
If you can eat eggs, crack about 2 into a bowl and whip.  (If you can't just leave out the eggs.)
Measure 1 Tablespoon Stir Fry (cottonseed) oil and 3 Tablespoons olive or vegetable oil into a skillet.  Heat until a grain of rice pops in the oil.
First, fry some of the onions and garlic in the oil; then fry the eggs in the oil, leaving them somewhat wet when you throw in the vegetables.  Add more oil, and stir fry vegetables until they are tender. Remove from the pan.
Add more oil, and fry a few more sliced onions and 4 more cloves of minced garlic together with your choice of thinly-sliced meat (chicken, pork, fish or lamb; it isn't the same taste if you use beef).
Mix cooked vegetables, meat and rice in a separate bowl with a bit of soy sauce; add more oil to the pan and fry the rice in layers so it is browned and crispy.
So...there's her Bangla Rice.  :) 
Allergen information: This recipe contains egg. If you are allergic to egg, just leave it out, and will be safe.

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