Protein Rich Fried Rice Garden

This vibrant rice dish owes its name from the different coloured capsicums, mint leaves, saffron and proteins from the black eyed peas (lobhia), cottage cheese/tofu used. Not many spices have been used but the flavour of all the ingredients appeals to the palate so much that you will make it very often!

Serves four people.

Ingredients	Quantity
Basmati Rice	1 cup
Saffron, soaked in warm milk	1 tbsp
Boiled Black Eyed Peas (Lobhia)	½ cup
Fried Cottage Cheese Cubes (Paneer or Tofu)	½ cup
Sliced Capsicum (Green,Red and Yellow Bell Peppers)	¾ cup
Sliced Onions	¼ cup
Ginger Garlic Paste	1 tsp
Slit Green Chillies (optional)	2 or 3
Cumin Seeds	1 tsp
Bay Leaf	1
Mint Leaves	½ cup
Cumin Seed Powder	1 tsp
Black Pepper Powder	1 tsp
Butter	1 tbsp
Salt	to taste
Water	to cook rice

Method

1. Wash the rice and drain the water and keep it aside for atleast half an hour. Cook it with enough water so that it is not very soft. Keep it aside.
   
2. Take a big pan and add the butter and heat it. When it melts add the cumin seeds and bay leaf and fry.


3. Add the onions and ginger garlic paste and fry till the onions are light brown.


4. Next, add the cashewnuts,capsicum, a few mint leaves and black pepper powder and fry them lightly. Remove a few different coloured capsicum and keep it aside for garnishing.


5. Then add the boiled black eyed peas, cumin powder, salt, cottage cheese/tofu cubes, saffron and cooked rice and mix well. Fry it till the mixed rice is really hot to serve.


6. Serve it in a serving bowl decorated with the coloured capsicum and few mint leaves and sliced green chillies.

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Thai Vegetarian Red Curry

This is an attempt to give a recipe which is liked by many people nowadays and has a different flavour. Various vegetables are used in this recipe. One can make it with eggplants or brinjals also. Tofu and nuts like fried cashewnuts and almonds can be added to enhance the protein content. The recipe for Thai red curry paste recipe has been taken from Darlene Schmidt and adapted.

Ingredients	Quantity
Thai Red Curry Paste	3 tbsps
Lemon Grass	2 tbsps
Lime Leaves	2
Basil Leaves	a few
Carrot	1
Cauliflower Flowerlets	6
French Beans	6
Small Purple Onions	a few
Green Bell Pepper (Capsicum)	1
Spring Onions	1 stalk
Coconut Milk)	1 ½ cups
Tofu	a few pieces
Fried Cashewnuts and Almonds	a few
Salt	to taste
Cooked Basmati Rice	1 ½ cups

To make Thai Red Curry Paste

Ingredients	Quantity
Purple Onion	1
Lemon Grass	1 stalk
Red Chillies	3 (as per required spiciness)
Garlic	3 cloves
Ginger	1 inch piece
Black Pepper	½ tsp
Chilly Powder	2 tbsps
Coriander Seeds Powder	1 tbsp
Soy Sauce	1 tsp
Brown Sugar	1 tsp
Turmeric Powder	½ tsp
Coconut Milk	½ cup

Method for Paste

Put all these ingredients in a mixie and grind it into a fine paste.Ater using it if left over, you can store it in the freezer.

Method for Dish

1. Chop the carrots and capsicum to big pieces and slice the beans and spring onions.


2. Take one tablespoon of oil in large pan and add garlic in it and fry a little.


3. Add all the vegetables and a pinch of salt and stir fry.


4. Remove from the heat and place them in a bowl.


5. In the same pan add two tablespoons of oil and heat it.


6. Add three tablespoons of the Thai red curry paste and fry a little.


7. Then add the coconut milk and cook.


8. Add the stir fried vegetables,tofu pieces and mix well and cook for two or three minutes.


9. If more salt is required, it can be added.


10. Serve this spicy vegetable curry in a serving plate with hot cooked rice and garnish it with basil or coriander leaves and fried cashewnuts and almonds.

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