basmati rice – Toidublogi

May 27 2023

Stuffed tomatoes

andrestover Side dishes, Uncategorized basmati rice, peppermint, tomato 0

Stuffed vegetables are made widely around the world, and hundreds and thousands of recipes can be found. I prepared a very light version of stuffed tomatoes for dinner. I stuffed the tomatoes with a mixture of minced meat and basmati rice and flavored it a bit with fresh mint in an oriental style. I didn’t use any other seasonings besides the traditional sea salt and black pepper because I wanted the taste of tomato and mint to dominate. When preparing this food, it is important to observe the tomatoes during baking. The tomatoes must not remain too crunchy or become too soft, in this case, they fall apart, which does not change the taste but makes serving of the food difficult.

Preparation time: about 1 hour
Level: Medium
Serves: Two to four

Ingredients:
6 larger, firmer tomatoes
250 g of high-quality minced meat
A handful of mint leaves chopped
A half cup of basmati rice
A handful of grated Parmesan cheese (about 50 g)
Black pepper and sea salt for seasoning
Extra virgin olive oil for frying

Preparation:

Boil basmati rice for about 10 minutes until the rice is semi-soft, drain and set aside.
Cut a slice about 1 cm thick from the top half of the tomatoes and keep it for future use.
Use a small knife and spoon to scoop out the flesh of the tomatoes, pour off the excess liquid and finely chop the tomato pulp.
Chop the mint leaves.
In the bowl mix the minced meat, chopped tomato contents, mint, grated parmesan, and basmati rice. Season the mixture with black pepper and sea salt.
Fill the hollowed-out tomatoes with generously the minced meat-rice mixture so that there is a good pile on top.
Place the tomatoes in the pan, drizzle with olive oil, and place the ends of the cut tomatoes on top of the stuffed tomatoes as a lid.
Bake at 180 degrees C for 15-20 minutes. Make sure that the tomatoes hold their shape, but are still soft and tender.
Serve immediately or later. This food is also delicious when served cold.
Ready!!

January 29 2022

Hartcho

andrestover Lamb, National dishes, Soups basmati rice, garlic, Georgia, khmeli suneli, lamb, onion, plums, tkemali, tomato, carrot 0

Hartcho is a traditional Georgian soup that was widespread during the Soviet era and was served in restaurants throughout the Soviet Union. To make this soup, I researched the work of Georgian chefs today and some of the Russian-language publications that described the soup. To make this soup, the broth can be cooked using a wide variety of meats. The most common meats are mutton and beef, but a variety of poultry is also used. Another feature of this soup is that it is made using plums and spicy local plum sauce (Tkemali). The soup is seasoned with a mixture of spices, khmeli suneli. It is traditional, slightly spicy, aromatic, and contains a variety of dried herbs. In addition to meat and plums, rice, tomatoes, carrots, onions, and garlic are added to this soup.

Cooking time: 1 hour, plus time for cooking meat and broth
Level: Average
Quantity: about 4-5L of soup

Ingredients:
Meat and broth
700-800 g of straight lamb
1 medium onion
1 carrot
salt and black pepper
About 4L of water

Soup
About 500g of tenderloin cleaned from bones
Soup broth
5 large tomatoes
6-8 cloves of garlic crushed
1 large onion finely chopped
2 large carrots coarsely grated
6-8 medium plums cut into pieces
1 tablespoon Khmel Suneli seasoning mixture
3 tbsp Tkemali paste
3 tablespoons chili paste or 0,25 tsp chili powder
A large handful of basmati rice
A large handful of chopped fresh parsley
For seasoning black pepper and sea salt
2-3 tablespoons olive oil for frying onions and carrots
For serving fresh plum slices soup

Preparation:
Boil the broth. To do this, pour about 4L of water into the pot, place a piece of meat, one larger carrot, and onion, most of the brown peel removed. Season lightly with salt and black pepper. Bring the broth to boil, remove the foam, lower the heat and simmer until the meat is very tender.
To make the soup, clean the meat from the bones and cut it into pieces of a suitable size
Pour the broth through a sieve. Discard the boiled carrots and onions or simply eat them.
Grated tomatoes with a coarse grater. This will get rid of most of the tomato skin. Add the grated tomato to the broth. Bring to the boil.
Finely chop the garlic and onion. Add the garlic to the soup, heat the pan, pour a little olive oil into the pan, and fry the onions for a few minutes. Grate the coarsely grated carrots and add the onion to the pan. Fry for a few minutes.
Add fried onions and carrots to the soup. Add chili paste or 0.25 teaspoon ground chili. Add 3 tablespoons of Tkemali sauce. Add Khmel Sunel seasoning mixture.
Add half a glass of basmati rice to the soup and bring to a boil
Cut the plums into pieces and add to the soup.
Add the cut meat to the soup and season with salt and black pepper.
Bring to a boil until the rice is soft. Add the chopped parsley, stir and let the soup stand for a few minutes without boiling.
When serving, cut slices of plum onto the soup
Ready !!

May 23 2020

Yangzhou fried rice

andrestover National dishes, Side dishes basmati rice, China, shrimps, green peas 0

Fried rice is a simple Chinese fast food. To prepare this meal, it is possible to use the leftovers of the rice. The meal is fried quickly in a high heat using wok pan. If the rice has been cooked before, this food will be ready in a few minutes.
The ingredients in addition to rice are eggs, various vegetables, carrots, bamboo shoots, peas, etc. Some recipes use pork, Chinese pork sausages, shrimp, also no-meat variants are quite common. recipes
Yangzhou rice has been prepared since the late 18th century, fried rice as a food, in general, has been known in China for about 1,500 years. I’ll post this simple recipe here to help generate ideas about what to do with the remaining rice.

Preparation time: 10 minutes for preparation, 5 minutes frying
Level: easy
Quantity: serves two or four

Ingredients:
A bowl of cooked rice. Basmati rice is ideal. Any other non-sticky rice is also suitable.
2 eggs
A handful of green peas
1 small onion, finely chopped
1-2 small nail clippers, finely chopped
A handful of frozen shrimp
Black pepper and salt for seasoning
1 tablespoon soy sauce
2-3 tablespoons cooking oil
1 teaspoon sesame oil (if desired)
spring onion for garnish

Preparation:
1. Chop the onion and garlic, heat the wok pan and fry for a few seconds, add the peas and shrimp. Fry for about 30 sec
2. Whisk the eggs, add to the mixture, stir until the egg starts slightly to clot. Add rice, stir, season with salt, soy sauce, and black pepper. If desired, add 1 teaspoon of sesame oil. This oil gives the food an exotic but specific taste.
You can add spring onions when serving. In Chinese foods, spring onions are often cut diagonally into 4-5 cm chunks.
Done!!

October 21 2018

Stuffed butternut squash

andrestover Vegetarian dishes basmati rice, black beans, butternut squash, olives 0

In the autumn, all kinds of pumpkins will be ready for eating in many gardens. This time I post one recipe how to make butternut squash which can be found in most of the supermarkets. Stuffed squash is a dish made in many countries around the world. Pumpkin filling recipes are most probably originated in the Mediterranean region. I post here one of many ways to make a stuffed butternut squash that is delicious and juicy and 100% vegetarian if you don’t want to add parmesan cheese on the top of the food, as is common in Italy.

Preparation time: 5-10 min preparation, 1-hour baking of butternut squash and preparation of filling, 20 min baking of the stuffed squash
Level: easy
Serves: four

Koostisosad:
1 butternut squash
1 can of deseeded green olives
1 cup of boiled basmati rice
1 can of black beans
Bunch of parsley
Salt, black pepper and dry basilic for tasting
1 can of chopped tomatoes or 200 g fresh cherry tomatoes
1 big onion
2-3 garlic gloves
2-3 tbs olive oil

Preparation:
1. Cut the butternut squash using a sharp knife to half-length
2. Remove the seeds and the pith, spread the cutting surface with an olive oil, place the squash halves cutting surface upside on the oven pan covered with baking paper and cook in the oven at 250 degrees for 45 minutes or 1 hour until the pumpkin is soft.
3. At the same time boil the basmati rice. Wash 1cup of rice for the number of times with cold water to remove starch, pour rice into the cooking pot, add an equal amount of water and a pinch of salt, rise to boil, switch off the cooker and let it stand under the lid until the water is absorbed.
4. Chop the onion and garlic finely, cut the olives to sectors, heat the pan, add oil and fry slightly the onion, garlic, black beans, chopped tomatoes, olives. Season with salt, black pepper, and basil.
5. If the squash is almost soft remove most of the squash flesh with the tablespoon, leave about 1 cm thick layer of the flesh of the pumpkin.
6. Add the removed squash flesh and boiled basmati rice to the vegetable mixture, mix and cook for another 5 minutes. Add chopped parsley.
7. Fill the pumpkin halves with vegetable mix. Add grated parmesan (optimal).
8. Place the filled butternut squash halves in the oven and bake at 200 degrees for 15 minutes.
9. Shake over chopped parsley and serve.

Ready!