2 cups Basmati rice or Jasmine rice
1/4 cup butter
1 teaspoon kosher salt
1 tablespoon ground turmeric
4 cups water
Optional: 1-2 cups frozen peas, chopped cilantro or parsley from garnish
Combine all ingredients in a large flat bottomed skillet or saucepan.
Turn on the heat under the pan to high, cover the pan and bring it to a boil. Once it is boiling, stir and then reduce the heat to low.
Let it simmer covered with a lid for 18 minutes, stirring a few times while it is cooking. When the rice is tender, it is done.
Remove from the heat. Stir in the frozen peas and allow the heat of the rice to cook them.
Serve with a sprinkling of cilantro or parsley. Enjoy!
This can also be made in a rice cooker. Simply turn it on and walk away.
1 cup of Long Grain Rice
2 Tbsp of Light Olive Oil
1 Small Onion, finely diced
1 Small Red Bell Pepper, seeded and finely diced
1 8oz can of Tomato Sauce
1 ½ cups of Chicken Stock
½ tsp of Ground Turmeric
½ tsp of Ground Cumin
1 tsp of Granulated Garlic
½ tsp of Oregano
4 Cloves of Garlic, minced
Salt and Pepper, to taste
In a saucepan, add the olive oil along with the onion, bell pepper and garlic and let them cook together over medium heat until the onion becomes translucent.
Add the rice, stir it around with the onion mixture for about a minute.
Add the tomato sauce, chicken stock, tumeric, cumin, oregano, granulated garlic, salt and pepper.
Place a lid on the pot, reduce the heat to medium low and simmer for about 15 to 20 minutes or until the rice is tender.
Fluff it up with a fork and serve it right away!
1 lb shrimp, shelled and deveined, tails on
Bamboo skewers, soaked in water before using
Oil, for basting
1/2 tablespoon chopped cilantro
1 lime, cut into wedges
1/3 cup Greek yogurt
1 teaspoon finely minced garlic
1/2 teaspoon Garam Masala
1/4 teaspoon chili powder
2 tablespoons lime juice
1 tablespoons oil
1 1/2 teaspoons salt or to taste
1/4 teaspoon turmeric powder
Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.
2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
20 wooden skewers, soaked in water for 30 minutes
1/2 cucumber, sliced
2 tablespoons fish sauce
1.5 tablespoons minced garlic
2.5 teaspoons sweet soy sauce
2.5 teaspoons sugar
1/4 teaspoon white pepper
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
2 teaspoons Masaman curry paste
1/3 cup coconut milk
1 teaspoon masaman curry paste
2 tablespoons fish sauce
3 tablespoons tamarind juice
3 tablespoons creamy peanut butter
1.5 tablespoons sugar
1 teaspoon paprika powder
1/2 teaspoons garlic powder
2 cups coconut milk
1/2 cup crushed peanuts
Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.
Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.
Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.
Serve with Peanut Sauce and some sliced cucumber.