|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pressed Rice Flakes with Tamarind |
|
Serves: 4 Print this Recipe(Imli Poha) Category: Other Grain Pilafs, Vegan Makes 4 to 6 servings Tamarind, with its dark color and a fruity sour taste, gives this pressed rice flakes dish a new flavor. 1 tablespoon sesame seeds, dry-roasted __Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more. 3 tablespoons Tamarind Paste (or store-bought) 1/2 cup water 1/4 teaspoon ground turmeric 1/2 teaspoon salt 3 cups thick pressed rice flakes, sorted 3 tablespoons peanut oil 2 to 5 dried red chili peppers, such as chile de arbol, broken 2 teaspoons black mustard seeds 1 tablespoon dried yellow split chickpea (channa dal), sorted 1 tablespoon dried white urad beans (dhulli urad dal), sorted 1 tablespoon finely chopped fresh curry leaves 1/8 teaspoon ground asafoetida 1 to 3 fresh green chili peppers, such as serrano, minced or split in half lengthwise 1/2 cup finely chopped fresh cilantro, including soft stems 1. Prepare the sesame seeds and the tamarind paste. Then, in a small bowl, mix together the tamarind paste, water, turmeric, and salt. 2. Place the rice flakes in a fine-mesh strainer and wash well under running water. Transfer to a large bowl, mix in the tamarind-water, and set aside until all the water is absorbed and the grains stand separate, about 5 minutes. 3. Heat the oil in a large nonstick skillet over medium-high heat and add the red chili peppers and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add both the dals, curry leaves, asafoetida, and green chili peppers and cook, stirring, until the dals are golden, about 1 minute. 4. Add the rice flakes and stir gently to mix. Cover and cook over medium-low heat until completely dry and fluffy, 4 to 5 minutes. Mix in the cilantro, sprinkle the sesame seeds on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basmati Rice with Whole Spices Basmati and Wild Rice Pilaf with Roasted Nuts Boiled Basmati Rice Brown Basmati Rice with Asafoetida Coorgi Yogurt Rice Corn, Peas, and Tomato Fried Rice Cranberry Pilaf Creamy Cracked Wheat with Mixed Lentils and Beans Creamy Cracked Wheat, Rice, and Mung Beans Creamy Rice and Mixed Vegetables with Spinach Ribbons Creamy Rice and Split Mung Beans with Cumin Seeds Garlic Shrimp Pilaf with Coconut Milk Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds Goan Coconut Milk Pilaf Grilled Bell Pepper Fried Rice Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Hyderabadi Layered Rice with Mixed Vegetables Kashmiri Mixed Vegetable Pilaf Layered Rice with Eggplant and Coconut Layered Rice with Fragrant Lamb Chops Layered Rice with Fragrant Mixed Nuts and Saffron Layered Rice with Lamb and Apricots Lemon Rice Long-Grain Rice with Roasted Peanuts Madras-Style Spicy Eggplant Rice Mixed Cauliflower Pilaf Mixed Vegetable Pilaf Moist Ground Lamb Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Pilaf-Style Rice and Yellow Mung Beans with Ginger Pilaf-Style Tapioca Pearls Potato, Coconut, and Yogurt Fried Rice Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Punjabi Green Chickpea Pilaf Quick Cilantro-Garlic Pilaf with Peas Quick Soybean Pilaf Roasted Fresh Fenugreek Leave Pilaf Roasted Saffron Basmati Rice Royal Fresh and Dried Fruit Pilaf Savory Saffron and Almond Rice Simple Cumin Basmati Rice Simple Lamb Pilaf South Indian Mustard and Asafoetida Pilaf South Indian Sesame Rice South Indian Tamarind Rice Spicy Chicken Pilaf Spinach and Red Bell Pepper Pilaf Steamed Basmati Rice (Absorption Method) Steamed Basmati Rice with Dry-Roasted Spices Steamed Turmeric and Red Peppercorn Basmati Rice Stir-Fried Indian Vermicelli with Coconut and Vegetables Stir-Fried Mushrooms and Red Chard Pilaf Stir-Fried Spicy Semolina Tangy South Indian Rice and Pigeon Peas Tofu and Chickpea Pilaf Yogurt and Cashew Rice Spicy North Indian Egg Curry * Rice Steamed Green Basmati Rice |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
