Oriental Rice and Steamed Vegetables in Ginger Sauce
Cooking time 25 mins. approx. Serves 3-4 persons.
Ingredients:
- Table rice (Ponni, Jeersal, Khichidi etc.) - 1 1/2 cups
- Water - 3 cups
- Salt - 1 tsp
- Spring onions - 10-12 nos
- Garlic - 2 cloves
- Capsicum - 1 no
- Shelled prawns - 1 cup
- Mushroom - 1/2 cup
- Oil - tbsp
- Soya sauce - 2 tsp
- AJI-NO-MOTO* - 1/2 tsp
- Salt and pepper - to taste
Method :
Pour water over cooking plate in the cooking pan. Add cleaned rice, salt and 1/4 teaspoon AJI-NO-MOTO* . Heat oil in a “Kadai” to smoking point.add garlic, when it becomes dark brown remove from oil and discard it. Add cleaned prawns to the oil. Fry for 2 minutes and remove fire. Now drain pwarns from the oil and add to the rice. Place prepared vegetables for steaming in a 2 dish-pan and place it in position. Cover with the lid and switch on the cooker to “Cooking”. Meanwhile chop spring onions, capsicums (discard seeds) and mushrooms.
Reheat the oil in the “Kadai” and stir fry capsicums, mushrooms and spring onions. Add salt, pepper and remaining AJI-NO-MOTO* . Add soya sauce. Remove from fire and keep aside. When the food is cooked, the switch will automatically move to “Keep warm”. After 10 minutes, remove the vegetables in 2-dish pan and use in the following recipe. Add the stir-fried ingredients to the rice and mix gently. Allow to keep warm for another 10 minutes, before switching off and serving hot or keep warm till time to serve.
* - AJI-NO-MOTO enhances the flavor and taste of all India savoury dishes.
