INGREDIENTS
Indian Style Rice Salad
Servings - 2 - 3
INGREDIENTS
Water - 1.5 litres
Salt - 1 teaspoon
Oil - 10 milliliters
Washed rice - 290 grams
Water - 800 milliliters
Cauliflower - 160 grams
Green peas - 100 grams
Coconut milk - 120 milliliters
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Curry powder - 2 teaspoons
Rice vinegar - 45 milliliters
Cucumber - 70 grams
Boiled potatoes - 190 grams
Green onions - 2 tablespoons
Green chili - 1/2 teaspoon
Coriander - 1 tablespoon
PREPARATION
- Take a heavy skillet, add 1.5 litres water, 1 teaspoon salt, 10 milliliters oil and bring it to a boil.
- Add 290 grams washed rice and mix it well.
- Bring it to a boil.
- Boil for 8 - 10 minutes on medium heat.
- Remove it from heat and drain the rice.
- Take a pan, add 800 milliliters water, 160 grams cauliflower, 100 grams green peas and mix it well.
- Bring it to a boil.
- Boil for 5 - 7 minutes on medium heat.
- Remove it from heat and drain the veggies.
- In a jug, add 120 milliliters coconut milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons curry powder, 45 milliliters rice vinegar and mix it well.
- In a mixing bowl, add the boiled rice, boiled veggies, 70 grams cucumber, 190 grams boiled potatoes, 2 tablespoons green onions, 1/2 teaspoon green chili, 1 tablespoon coriander, prepared mixture and mix it well.
- Serve.
Kimchi Salad
Servings - 2 - 3
INGREDIENTS
Cabbage - 250 grams
Salt - 1/2 teaspoon
Salt - 1 teaspoon
Cayenne pepper - 1 teaspoon
Powdered sugar - 1 tablespoon
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Vinegar - 45 milliliters
Soy sauce - 1 1/2 teaspoons
Water - 500 milliliters
Carrots - 50 grams
Spring onions - 10 grams
Sesame oil - 10 milliliters