Kapoor - Eat lite (v. 4) : cereals, lentils and condiments

Ingredients 2 lotus roots, peeled and thinly sliced 4 lotus leaves 1 cups rice, soaked Salt to taste 3-4 oyster mushrooms 1 medium green capsicum, cut into -inch pieces 1 medium red capsicum, cut into -inch pieces 1 medium yellow capsicum, cut into -inch pieces 1 inch ginger, grated 2 tablespoons soy sauce teaspoon black pepper powder 1 teaspoon sugar 2 teaspoons rice wine Method 1. Parboil the lotus roots in two cups of salted water till half done. Drain. 2. Soak the oyster mushrooms in one cup of hot water for five minutes. Drain and slice.

Drain and boil the rice in four cups of water till three-fourth done. Drain thoroughly. 3. Mix together the rice, lotus roots, mushrooms, capsicums, ginger, soy sauce, pepper powder, salt, sugar and rice wine. 4. Place the leaves on a flat worktop; place one-fourth of the rice mixture in the centre of each leaf and fold up the edges neatly.

Secure with a string. 5. Heat sufficient water in a steamer; place the rice parcels in it and steam for fifteen to twenty minutes. Open the parcels and serve hot. Note: Lotus root is low in saturated fat and cholesterol.

Ingredients 500 grams cauliflower, separated into florets, and blanched 2 tablespoons lemon juice 1 cup brown Basmati rice Salt to taste A pinch of sugar 4 green chillies, roughly chopped 3 dried red chillies, broken into large bits 2 tablespoons coriander seeds 56 cashew nuts, roughly chopped teaspoon turmeric powder 1 teaspoon olive oil teaspoon black mustard seeds teaspoon skinless split black gram teaspoon fenugreek seeds A pinch of asafoetida 78 curry leaves Method 1. Ingredients 500 grams cauliflower, separated into florets, and blanched 2 tablespoons lemon juice 1 cup brown Basmati rice Salt to taste A pinch of sugar 4 green chillies, roughly chopped 3 dried red chillies, broken into large bits 2 tablespoons coriander seeds 56 cashew nuts, roughly chopped teaspoon turmeric powder 1 teaspoon olive oil teaspoon black mustard seeds teaspoon skinless split black gram teaspoon fenugreek seeds A pinch of asafoetida 78 curry leaves Method 1.

Soak the rice in two cups of water for two hours. Drain and boil in five cups of water until just cooked, ensuring that each grain is separate. 2. Drain and set aside. Mix the salt and sugar with the lemon juice. 3. 3.

Grind together the green and red chillies, coriander seeds, cashew nuts and turmeric powder to a fine paste, adding water as required. 4. Heat the oil in a non-stick kadai . Add the mustard seeds, black gram and fenugreek seeds, and saut until the gram turns light brown. Stir in the asafoetida and curry leaves, and saut for thirty seconds. 5.

Add the masala paste and cauliflower, and mix well. Add the rice and lemon juice mixture, and mix lightly. 6. Cover and cook until the rice is heated through.

Ingredients 1 cups brown rice 2 medium carrots, cut into -inch cubes 10-12 French beans, cut into -inch pieces medium cauliflower, separated into small florets 6-7 medium fresh button mushrooms, halved (optional) cup shelled green peas, blanched 1 bay leaf 2-3 cloves 1 teaspoon cumin seeds 1 inch cinnamon Salt to taste 2 green chillies, slit 2 tablespoons finely chopped fresh coriander Method 1. Soak the brown rice in four to five cups of water for two hours.

Drain and set aside. 2. Heat a deep non-stick pan; add the bay leaf, cloves, cumin seeds and cinnamon, and dry-roast for a few seconds till fragrant. 3. Add the drained rice and salt, and roast for one or two minutes. 4. 4.

Add the carrots, French beans, cauliflower, mushrooms and green chillies. Stir and bring to a boil. Reduce the heat, cover and cook till almost done. 5. Add the green peas and mix gently. 6. 6.

Serve hot, garnished with chopped fresh coriander. Chefs Tip: It becomes a little sticky.

Ingredients 2 large tomatoes, diced cup tomato ketchup 1 cups brown Basmati rice, soaked and drained 1 inch cinnamon 2 cloves 2 green cardamoms 2 bay leaves 2 teaspoons oil 1 large onion, sliced thinly 1 tablespoon ginger-garlic paste cup thin Coconut Milk () Salt to taste 1 teaspoon sugar Method 1. Tie up the cinnamon, cloves, cardamoms and bay leaves in a piece of muslin to make a potli . 2. 3. 3.

Add the ginger-garlic paste and stir-fry for one minute. Add the drained rice and saut for five minutes, making sure that the grains do not stick to the pan. Add the tomatoes, tomato ketchup, coconut milk and the spice potli . 4. Bring to a boil and cook for five minutes. Add two and three-fourth cups of water, salt and sugar.

Bring to a boil again, cover and cook over medium heat till the rice is tender. Remove the spice potli and gently stir the rice with a fork to separate the grains. Serve hot. Chefs Tip: Tomato Rice is ideal for your kids tiffin.

Ingredients 1 cups mint leaves 1 cups Basmati rice 2 inches ginger 1 tablespoon ghee 2 bay leaves 4-6 green cardamoms 3-4 black cardamoms 4-6 cloves 8-10 black peppercorns cup skimmed milk yogurt, whisked Salt to taste Method 1. 2 Wash and soak the rice in water for half an hour. 2 Wash and soak the rice in water for half an hour.

Drain and set aside. 3 Grind the ginger to a paste. 4 Heat the ghee in a thick-bottomed non-stick pan. Add the bay leaves, cardamoms, cloves and peppercorns. When they begin to splutter, add the ginger paste. 5 Add two and three-fourth cups of water and bring to a boil. 5 Add two and three-fourth cups of water and bring to a boil.

Add the salt. 6 Add the rice and bring to a boil. Add the chopped mint leaves and mix lightly. Cover the pan and cook on low heat for about eight to ten minutes, or till the rice is completely cooked. 7 Serve hot, garnished with mint leaves.

Ingredients cup sweetcorn kernels 400 grams spinach, chopped 1 cups Basmati rice 1 teaspoons oil 1 teaspoon cumin seeds 1 bay leaf 2 cloves 5 black peppercorns 2 green cardamoms 2 black cardamoms 1 inch cinnamon 1 blade of mace 1 inch ginger, finely chopped 4-6 garlic cloves, finely chopped 2-3 green chillies, slit Salt to taste 1 tablespoon lemon juice Method 1.

Soak the rice for half an hour. 2. Heat the oil in a non-stick pan; add the cumin seeds and when they start to change colour, add the bay leaf, cloves, peppercorns, green and black cardamoms, cinnamon and mace. Stir-fry for half a minute. 3. 4. 4.

Add the corn and continue cooking for two to three minutes. Add the rice, and stir gently for about a minute. 5. Add two and a half cups of water and salt to taste. Bring to a boil, add the spinach and mix well. 6. 6.

When the water is almost absorbed, add the lemon juice and lower the heat. Cover the pan and continue cooking, for about five to seven minutes, or till the rice is completely cooked.