erica_the_vegan (erica_the_vegan) wrote in vegancooking,

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if you like yellow...

If yellow is your favorite color, then you will love this. It's one of the most yellow dinners ever. If you happen to be on a low-carb diet, I apologize for what you're about to see:

Fried red potatoes with turmeric and Indian-spiced rice pilaf. The camera really doesn't do the potatoes justice. They are almost neon.

Cooking the rice pilaf. It's basically jasmine rice, carrots, onions, peas, corn, asparagus, green onion, and spices. Yum, yum.

The turmeric potatoes being fried. I used to have an exact recipe, but I lost it, so I just fried chunks of potato in canola oil with lots of turmeric, some coriander, a little Madras curry powder, cayenne pepper, and salt. I think I should have boiled the potatoes a little first, it would have cut down on frying time. Either way, they tasted great.

So much yellow! So many carbs! So tasty.

I told you it was hot carbohydrate action. :)

Recipe for the rice pilaf (I didn't follow exactly, but this is how it goes):

you'll need:

  • 1 cup jasmine rice
  • 2 Tbsp. oil
  • 1/2 tsp. cumin seeds (! used coriander instead)
  • 2 bay leaves
  • 4 green cardamom pods (I didn't have this, used ground cardamom)
  • 4 cloves (or a tiny bit of ground clove)
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1/3 cup thawed frozen peas
  • 1/3 cup thawed frozen corn
  • 1/4 cup cashews, lightly toasted
  • 1/4 tsp. ground cumin
  • (I added asparagus, because I had some that was just begging me to eat it)
  • salt

Heat oil in large frying pan (I used a big pot, as you can see. Anything big with a lid is fine) and saute the cumin seeds for 2 minutes. Do not let the seeds burn. Add the bay leaves, cardamom, and cloves and saute for another 2 minutes. (if you are using ground spices, just toast them in the oil for several seconds.) Add the onion and cook for 5 minutes, until softened. Add rice to the pan together with peas, corn, and cashew nuts. Cook over medium heat 4-5 minutes. Add 2 cups water, ground cumin, and salt. Bring to a boil, cover, and simmer 15 minutes over low heat, until all the water is absorbed. Let stand, covered, 10 minutes before serving. Fluff before serving.

This stuff is seriously good, even if you don't follow the directions exactly.

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