Delectable Lunch ideas with yvonne fernando

6 March 2015 10:34 am

Ghee Rice with Vegetables

Ingredients:-

• 1 kg Rice
• 50 ml Ghee melted
• 3 pints Vegetable stock
• 100 gr Onions chopped
• 3 sprigs curry leaves
• 1 tsp Cardamom and clove powder
• 1 tbs Garlic and Ginger paste
• 4 inch piece Rampe
• 2 inch piece Cinnamon
• 2 inch piece Lemon grass (Sera)
• 2 tsp Salt

Fried ingredients:-

• 150 gr Thibbatu, washed,
• cleaned and fried
• 200 gr Lotus yam, cleaned,
• sliced and fried
• 100 gr Gotukola leaves fried
• 100 gr Cadju nuts fried in ghee
• 50 gr Plums fried in ghee
• 6 Red chilies sliced

Method:-

Heat ghee in a pan, add garlic, ginger, rampe, curry leaves, cinnamon, lemon grass, and fry for one minute. Add onions, salt and fry for one minute. Add rice, stir well. Then add stock and cook the rice. Mix all the fried vegetables in a bowl leaving quarter out, add the remaining three quarter into the cooked rice. Serve on to a plate and garnish with fried vegetables.  

INDIAN GRILL FISH

Ingredients:-

• 500 gr Fish slices
• 1 ¼ tsp Salt
• 3 tbs Lemon Juice
• 1 tbs Garlic paste
• 1 tsp Ginger paste
• 1 tbs Coriander powder
• 1 tsp Cumin powder
• 3 Cardamoms crushed
• ½ tsp Pepper.
• 2 Cloves crushed
• 1/2 tsp Pepper
• 1 tsp Chilli powder
• 100 ml Curd
• Few drops Orange Colour or Tandoori powder
• Salad leaves
• Tomatoes to Garnish

Method:-

Wash fish and drain, place in a bowl, add salt, lime juice, garlic, ginger and all the curry powder. Beat curd, add colour, pour into the fish mixture. Add one tablespoon melted ghee over the fish, set a side for one hour. Heat an iron griller, pour one tablespoon ghee, and grill on both sides.