Kimchi friedrice

Beetroot Rice

Beetroot Rice

Ingredients:

3 small cups white rice(cooked)

2 beetroots (medium)(finely chopped)

1 cup green peas

1 big onion 

3 garlic cloves

2 bay leaves

cashew nuts

groundnuts

curry leaves 

1 red chilli or green

coriander

4 dried red chillis

Salt

Vegetable oil

Masala:

1/2 tsp MTR Pulao Mix

1 tsp kasuri methi

1/2 tsp coriander powder

1/2 tsp garam masala

Raitha:

1 Cucumber

Yogurt
salt

Procedure:

1. Boil finely chopped beetroot, drain  and set aside.
2. Heat oil in a pan, add minced garlic cloves and stir it for few seconds then add cashews and groundnuts followed by curry leaves, chilli, mtr pulao masala, bay leaves and stir them for a few seconds.
3. Now add onions and fry them until onions are transparent.
4. Now add boiled beetroot pieces, peas , remaining masala and salt. Let them cook for 5 minutes on low flame, stirring occasionally.
5. Add rice to this mixture, cover the pan and let it cook on low flame for few minutes. 
6. Garnish with chopped coriander and serve it with raitha. 

Raita:

1.  Chop cucumber to small pieces
2. Add salt and yogurt to this and serve.

Doenjang jigae (Korean Soybean paste soup)

Bibimbap

Bibimbap

Bibimbap(BEE-beem-Bop) is a korean rice dish, usually served in a stone pot , and with hot chilli sauce.The stone pot makes the rice crunchy and tasty. I had this dish for the first time at a korean restaurant Koreana in boston and fell in love with it. A very healthy , easy and a tasty dish. Hope you like it.

Ingredients :

• Steamed white rice
• 4 baby carrots, julienned
• 4 baby zucchini, julienned
• 1 cup bean sprouts
• 1/2 bunch spinach
• 4 shiitake mushrooms or portabella dried or fresh
• 1 egg
• 3 garlic pods
• Firm Tofu
• 1 tablespoon sesame seeds
• sesame oil
• Soy Sauce

Sauce:

• Gochuchang Paste (fermented chilli paste, you can get it in any asian store)
• sprite or spring water

Directions:

1. Cook white rice and set aside.
2. Mix 1/2 tea spoon salt in zucchini and set aside for 30 min, then sauté them in a pan (on high) until slightly transparent.
3. Wash bean sprouts thoroughly 3 times, place them in boiling water for 10 minutes or until tender. Drain them and wash them with cold water. Add a tea-spoon of sesame oil and 1 clove of minced garlic to the bean sprouts and set aside.
4. Place spinach in boiling water for 2 minutes, place it under cold water and then squeeze it. Add 1 tea-spoon sesame oil, 1 tea-spoon soy sauce and 2 cloves of minced garlic to it and mix thoroughly.
5. Add 2 spoons of oil in a pan , sauté the mushrooms for a minute.
6. Add 1 spoon of oil in a pan, sauté carrots for a minute.
7. Cut firm tofu into small cubes and roll them in a mixture of all-purpose flour and chilli flakes. 
8. Add oil in a pan and fry the tofu cubes until golden brown. 
9. Heat oil in a wok , add egg and cover it with a lid, cook it moderately.

     Preparation of sauce:

     Mix Gochuchang paste and some sprite ( or spring water and sugar mixture)