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Sunday, March 31, 2013

MY MASTERCHEF DISH : ROASTED PEPPER & MUSHROOM CLEAR CURRY with STEAMED HERB RICE




So Happy-Eaters, at last here is the 7th and last recipe for march. This recipe is from my presentation in “Masterchef India 3” auditions. Try it and see what they lost…

INGREDIENTS

For Herb Rice :
  • Basmati Rice – 1 cup
  • Mixed Herbs (Oregano , Thyme, Rosemerry) – ½ tsp.
  • Olive oil – 1tsp.

For Clear Curry :
  • Mushrooms – sliced 1 cup
  • Bell Peppers – 1 roasted on gas stove, peeled n chopped in big size
  • Sweet Bell Pepper (Capsicum) – 1 chopped in big squares
  • Red Onion – 1 thick sliced
  • Spring onion – 1 chopped
  • Garlic – 4-5 cloves, crushed
  • Corn flour – ½ cup and 1tsp.
  • Salt to taste
  • Black pepper powder – ¼ tsp.
  • Soy sauce – 1tsp.
  • Oil for frying and 1tsp.

METHOD

For Herb Rice :
  • Wash and soak rice for 30minutes
  • Now heat oil in pressure cooker. Now sauté herbs for few seconds and add rice and 1cup water.close the lid on full flame.
  • After one whistle then cook more 5minutes on low flame.
  • Close the gas-stove and let it cook on close lid till steam ends.

For Clear Curry :
  • Mix corn flour with  some water and make a good paste.
  • Heat oil in a deep pan. Coat mushrooms in cornflour mixture and deep fry. But don’t brown them and keep aside.
  • Now heat oil in a pan. Add crushed garlic and spring onion. Stir for 2 minutes.
  • Add red onion and capsicum and stir for 2minutes.
  • Add bell pepper and mushrooms. Mix well.
  • Add salt, soy sauce and black pepper powder. Mix well.
  • Now mix 1tsp. corn flour in 1 cup water and add to pan.
  • Cook on high flame for a minute.
  • Serve hot with Steamed Herb Rice.

Recipe and photo copyright @ happy eating foods

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