Rice Rice Baby!! .... Well seeing as it’s almost the end of national rice week, here are some of my favorite rice dishes which, naturally, have been featured in My Modern Indian Kitchen.
For me personally, I don’t think I could live in a world without rice. Rice is such a large part of Indian cuisine and being so versatile, there is so much you can do with it!
In order, the rice dishes which I have selected in this post are; Goan Paella with Jumbo Prawns & Goan Garam Masala Sausage, Chicken Biriyani, Kedgeree, South Indian Tarka Rice, and Mushroom Rice.
Dishes such as the Paella and Biriyani are perfect for a main course and form a great show piece when served at your dinner table. The South Indian and Mushroom rice are both equally delicious and can too be enjoyed as main courses or served as side dishes to accompany a main course. My Kedgeree dish, is a delicious spin on the classic breakfast dish.
You can find all of these recipes in My Modern Indian Kitchen (DM if you would like to purchase a signed copy of the book). Enjoy!! #nationalriceweek#ricericebaby#goan#paella#biriyani#kedgeree#southindian#mushroom#rice#dishes#recipes#mymodernindiankitchen#myrecipes#chef#cheflife#heresmyfood#food#foodie
Trời mưa lâm râm ướt dầm lá bí hò nhau đi triển "ỐC BƯƠU - ỐC HÚT CAY TÉT LƯỠI" cực phê
Trời mưa mưa như ri ta nói hò nhau đi ăn ốc là nhức nách luôn nha! Cũng lâu lắm rồi chưa được hút ốc mưa mát trời phải đi ăn liền, vừa ăn vừa hít hà ăn lần tầm 5 dĩa mới đã thèm..haha
Nhìn chén mắm đỏ lòm mà chảy nước miếng má ơi. Ghim nhẹ để dành đi ăn nào anh em^^
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BLT Pasta Salad
For the dressing:
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 tablespoons water
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the salad:
1 pound sliced bacon (about 16 slices)
1 pound dried short pasta, such as rotini, fusilli, or farfalle
1 pint cherry tomatoes (about 10 ounces), halved
3 ounces baby spinach (3 packed cups), coarsely chopped
3 tablespoons finely chopped fresh chives
Make the dressing:
Whisk all the ingredients together in a large bowl until emulsified and well-combined; set aside.
Make the salad:
Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil. Arrange the bacon in a single layer on the baking sheet. Bake until the bacon is deep golden-brown and crisp, 15 to 20 minutes. Meanwhile, bring a large pot of salted water to a boil.
Add the pasta to the boiling water and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
Add the drained pasta, bacon, tomatoes, spinach, and chives to the dressing. Toss to coat. Cover and refrigerate for at least 30 minutes before serving.