Lemon Rice with Cranberries

This is a simple and yet visually stunning dish. My mother would collect leftover rice and embellish it with this lovely zesty seasoning and lots of fresh lime juice. No one ever minded that it was 'recycled' rice. If you don't have leftover cooked rice, it is worth making fresh rice to enjoy this pilaf, that's how I make mine for special meals.

Serves 5 as a main dish, 8 as a side dish  

5          cups day-old cooked basmati or jasmine rice

1          teaspoon salt

1          teaspoon sugar

¼         cup or more freshly squeezed lemon or lime juice

¼         cup chopped fresh cilantro plus additional sprigs for garnish

3½       tablespoons vegetable oil

1          teaspoon mustard seeds

1          teaspoon cumin seeds

¼         cup roasted salted or unsalted peanuts

2          tablespoons dried cranberries

1          cup finely chopped onion

2          fresh hot green Serrano or jalapeno chilies, stemmed and chopped

¼         teaspoon turmeric

1. Place the rice in a large bowl. Sprinkle salt, sugar, lime juice and cilantro. Toss gently to mix. Set aside.

2. Heat the oil in a large heavy sauté pan or Dutch oven over moderately high heat. Add the mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the nuts and cranberries and stir about 1 minute. Add the onion, chilies and turmeric. Cook, stirring occasionally, until the onion is soft, for 3 minutes. Reduce the heat to low. Add the rice and mix thoroughly until each grain is stained yellow from the turmeric. Cover and cook until very hot, 6 to 8 minutes. Transfer to a heated serving platter. Arrange sprigs of cilantro and serve hot or warm or at room temperature.

Skillet Egg Masala (Kadai Ande)

Finally I am getting back to writing my blog. Time just flies by with product launches, travel, and the big one - my son’s wedding planning.

Here is my recipe for spiced skillet hard-boiled eggs. Every region in India has its own egg curry, the sauce ranges from soupy chowder consistency to almost dry like the following recipe I've chosen. Egg curry is very traditional and is considered an important part of Indian cuisine and is especially popular with children.

A different experience than usual deviled eggs a more flavorful tasty treat with a wealth of spices, yet mild. Use this egg masala on steamed or roasted vegetables or any firm white fish steaks.

4 large eggs
Seeds from 2 green cardamom pods
3 whole cloves
½ inch stick cinnamon
1½ teaspoons coriander seeds
½ teaspoon scant fennel seeds
½ teaspoon black peppercorns
½ teaspoon cayenne
2 tablespoons vegetable or canola oil
1 cup thinly sliced onion
½ cup finely chopped tomato
½ teaspoon salt
¼ cup water

1. Place eggs in a single layer in a saucepan. Add enough cold water to come 1-inch above the eggs. Bring to boiling over high heat. Reduce the heat so the water is simmering. Cover and cook 15 minutes; drain. Place eggs in cold water until cool enough to handle. Drain. Gently tap each egg on the countertop. Peel off the eggshell, starting at the large end. Cut the eggs in half lengthwise.

2. While the eggs are cooking combine the cardamom, cinnamon, cloves, coriander, fennel, peppercorns, and cayenne into a spice grinder and grind to a fine powder. Set aside.

3. Heat the oil in a heavy medium sauté pan or skillet over moderate heat. Add the onion and fry, stirring often, until deep golden, 8 to 10 minutes. Add the ground spice powder and stir until fragrant. Add the tomato and cook until tomato is very soft, 6 minutes, stirring occasionally. Add the salt and water (you may add the halved eggs in here for the eggs to absorb more curry flavor); cook the sauce for 2 more minutes and remove from the heat. Or you can place the eggs neatly on a warm serving platter and top each half with the curried sauce. Serve right away. Serves 4 as a side dish