Dinner the other night - Penne with Nut Pesto

[Guest guest]

This was so good. It was not a real " curry " flavored dish. Very good and

simple to do. DH loved it.

 

* Exported from MasterCook *

 

Quick Onion Pullao

 

Recipe By : Jeffrey Alford and Naomi Duguid

Serving Size : 2 Preparation Time :0:00

Categories : Chiles Rice

Onions

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup raw cashews

3 tbsp vegetable oil

1/4 tsp asafetida -- optional

1 tsp mustard seeds

1 tsp turmeric

1 lb onions (3-4) -- thinly sliced

4 jalapeno peppers -- minced

2 tbsp fresh ginger -- minced

5 fresh or dried curry leaves

1 1/2 tsp salt

1 tsp sugar

4 cups cooked Govindobhog Rice or basmati rice

1/4 cup fresh lime juice

 

In a small heavy skillet, toast the cashews over high heat, stirring

constantly, until golden. Remove from the heat and stir for 15 seconds,

then transfer to a plate.

 

In a large saucepan, heat the oil until it shimmers. Add the asafetida

and stir briefly to dissolve, then stir in the mustard seeds. When they

stop popping, stir in the turmeric. Add the onions, jalapenos, ginger

and curry leaves and stir to coat with the oil.

 

Lower the heat to moderate and cook, stirring frequently, until the

onions start to brown, about 8 minutes. Stir in the salt and sugar. Add

the rice; gently turn and stir until wel mixsed and heated through.

Drizzle in the lime juice and cook, stirring, 30 seconds. Discard the

curry leaves (make sure to leave the dried ones whole). Mound the pullao

on a deep platter, top with the cashews and serve.

 

From Food & Wine 1997 Annual, p. 271

 

 

RisaG (who apologizes for the mess this recipe is in)