Corn Rice

Corn Citrus Rice with Herbs

---

Corn Citrus Rice with herbs is with simple flavors, yet tasty and easy to cook. It is the kind of rice cooked and served in restaurants. It is usually served with roasted or grilled or baked or broiled Chicken or Fish or Salmon. I have tried to cook the rice similar to the rice served in Chili's, which is served along with beans and chicken or fish.

Ingredients:	Quantity
Long grain rice	2 cups
Corn Kernels Canned/Cooked	1/2 cup
Onions finely chopped	1/4 cup
Garlic crushed	3-4 nos
Cilantro Chopped	1-2 tbsp
Parsley Chopped	1-2 tbsp
Lemon juice	2-3 tbsp
Salt	To taste
Pepper	1 tsp
Chicken Stock (Optional)	4 cups
Olive oil/Butter	1-2 tbsp

Preparation:
1) Wash and soak rice for 5-10 min's and set aside.
2) Heat oil in a wok or pan and add the onions and garlic and sauté until the onions are caramelized.
3) Drain and add the rice and sauté (lightly without breaking or smashing the rice) for 2-3 min's.
4) Add the corn, cilantro, parsley, pepper and sauté for 1 more min and then add the chicken stock or water and adjust salt. Let it cook for 15 min's or until the rice is well cooked.
5) Add lemon juice and serve with roasted or baked fish/salmon/chicken or vegetables.

Note: For a more zesty flavor, you can add the lemon zest and one tbsp of butter.

Mushroom Curry

Mushroom Curry

---

Mushroom in onion and tomato gravy is very tasty and easy to cook. It is good to be served with pulao rice or roti.

Ingredients:	Quantity
Mushroom Sliced	1 lb
Onions Large Cubed	3 nos
Tomatoes Crushed/puree	1 small can
Ginger Crushed	1 inch stick
Garlic Crushed	4-5 nos
Green Chili	1 nos
Red Chili Powder	2 tsp
Coriander Powder	1 tsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Yogurt whisked	1 cup
Cashew nuts	2-3 tbsp
Salt	To taste
Olive Oil	2-3 tbsp
Tempering:
Cinnamon small stick	1 nos
Cloves	2 nos
Cardamom	2 nos
Bay Leaf	1 nos

Preparation:
1) Boil water in a sauce pan and add the cubed onions. Let it cook for 4-5 min's or until softened and drain the water.
2) Boil water in another pan and add the sliced mushrooms and let it stay for 2-3 min's and drain the water and set aside.
3) Heat 1 tbsp oil in a pan and add the crushed ginger & garlic, canned tomatoes and tomato paste. Sauté for a 2-3 min's.
4) Add the turmeric powder, chili powder, coriander powder, cumin powder and garam masala powder. Sauté for couple of min's until the raw smell disappear. Let the tomato masala to cool down.
5) Add the boiled onions, cashews and tomato masala into a blender and puree.
6) Heat the remaining oil in the pan and add the whole garam masala listed under the tempering ingredients, green chili, pureed masala and let it cook until any raw smell of the masala disappear.
7) Simmer the stove and add enough salt and whisked yogurt and mix them. Add the mushroom and let it cook for 2-3 min's.
8) Serve with pulao rice or roti.