Food is the center of discussion everywhere- be it tv channels, magazines, newspapers or mobile chat groups. Recipes, recipes and more recipes! There's a tsunami. But what is the quality of these discussions and what type of recipes are people coming up with is the question that arises. There has always been a tug of war between taste and health. Who wins? Well, food, as they say is an independent choice. Wise go a step further and call it a responsible choice. The saying goes- You Reap What You Sow.
While there used to be many who would place taste on a higher pedestal than health, the scenario has lately seen a change for better. These are the times when we seek comfort in relishing dishes and gathering calories but also spare a thought for the treadmill. Life's about striking balances. And we do just that!
Mishtann basmati helps you balance the attraction of taste against the importance of health. At Mishtann, we've promoted only the healthiest of dishes and recipes. Consulting Chefs with Mishtann feel the pulse of people from different age groups as choices differ in that respect. But more than anything, we believe a good dish is the one that makes you happy and wins hearts.
Here again is one more in the series, made from the Mishtann Basmati Rice- amazingly tasty and extraordinarily healthy. No wonder then that Mishtann basmati is the most authentic Indian basmati rice.
Mishtann Basmati Rice - 200 gm or 1 cup (as per US RATIO). (rinsed twice and soaked for 20 mins).
Vegetable broth - 800 ml to 1 litre.
Spring onions - 1 cup chopped
Sweet corn - 12 cup shelled.
Button mushrooms - 1012 no sliced.
Celery - 14 cup chopped.
Potatoes - 12 cup diced.
Carrots - 12 cup diced.
Garlic - 5 - 6 nos chopped.
Tabasco - 2 tsp
Chilly sauce - 1tbsp
Tomato sauce - 2 tbsp
Dried oregano - 1 tsp
Dried basil - 1 tsp
Bay leaf - 2 medium nos.
Pepper powder - 1 tsp
Salt to taste
Olive oil - 1 tbsp.
In a heavy bottomed pot, heat olive oil, add garlic and saute till brown.
Add some chopped onions and corn, also potatoes and carrots.
Add celery and mushrooms and continue to saute. Add Mishtann Basmati Rice and vegetable stock.
Add tomato sauce, chilly sauce and tabasco, bay leaf, dried oregano and basil.
Season with salt and pepper.
Once the liquids come to a boil reduce the heat and continue to cook on slow heat till the Basmati Rice is cooked.
Garnish with Coriander and while that aroma mesmerises you, serve hot.
Try it and tell us how you liked it.