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Wednesday, August 6, 2008
Lunch in Patriotic Colors : Saffron Spinach Rice with Mango Parfait
Born and brought up on Indian soil, the Indian Independence day has many unforgettable memories for me. Usually sunny in August , We dressed up in all white for the school and there were many reasons to be happy about the day. Starting with the parade , drills , patriotic songs and most awaited moment, the candies for a happy end of the day.A salute to all those martyrs of freedom struggle. This lunch is in sweet childhood memories of Independence day .
Big thanks to Pooja for the creative Patriotic theme.
1 cup long grain Rice like Basmati
1/2 teaspoon salt
1 cup water or milk
1/4 teaspoon saffron
1/2 cup white or brown sugar
1/4 cup dried cherries or raisins
1/4 cup blanched almonds or cashews
3 cloves ,cardamoms and 1 cinnamon stick
2 tablespoon Clarified butter or ghee.
To make the Saffron rice.
Wash and soak rice for 10 minutes. Cook in 21/2 cups of salted water until 75% done. Drain all water using a colander.
While the rice is cooking prepare the syrup. Heat ghee in a saucepan, roast the cherries and nuts,set aside. Add the whole spices ,roast until aromatic add water or milk along with saffron and sugar. Stir and simmer until reduces to half its quantity.
When reduced mix in cooked rice and cover ,let cook for 5-10 minutes until all water is dry. Wait for 10 minutes before removing the cover .Garnish with roasted fruits and nuts.
2 cups rice
1 teaspoon salt
1 cup spinach
1/2 teaspoon mustard and cumin seeds
2 green chillies
1 small onion chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon coriander powder
1 tablespoon Olive oil
To make Spinach rice.
Wash and soak rice for 10 minutes. Cook in 41/2 cups of salted water until 75% done. Drain all water using a colander.
In meantime puree spinach with 3/4 cup of water and set aside
Heat Olive oil in a saucepan, add the seeds,chopped onions,chillies and saute for a minute.Add the ginger garlic paste and saute until lightly brown then mix powdered spices. Stir in the spinach puree and cooked rice and cover. let cook for about 10minutes. Garnish with cilantro or mint leaves.
Take a wine or parfait glass and layer the cubed mangoes ,blueberries with ice cream or yogurt.