NOTE: There are two rice dishes this week. The brown rice goes with the Sweet and Sour sauce. The white rice with the herbs goes with the curries. Come to think of it , there are two jars full of red tomato based sauces too. The one with peppers, cabbage and meatballs in it is the sweet and sour. The other one had chunks of roasted tomato and eggplant. That is the bangain bartha (Roasted Eggplant Curry).
Sweet and Sour Meatballs or Pan Fried Paneer w. Peppers and Cabbage and Spiced Brown Rice
Heat a little oil in a sauté pan. When hot add the rice. Toss and allow to heat through. A lid and splash of water will speed things. Reserve in a serving dish.
Vegetarians: Cut the paneer into approximately 1" cubes. Heat a little oil in the sauté pan over medium to medium low. Add the cubes. Brown them on at least 4 sides using tongs to turn them. The toast up pretty quick - about 30 seconds to 1 minute per side. Adjust your heat as needed. When browned pour the sauce and vegetables over them in the pan. Bring to a simmer together and serve over the rice.
Omnivores: In a sauce pan gently bring the meatballs vegetables and sauce to a simmer. Simmer 5 minutes. Using a lid is fine. Serve over the rice when hot.
Bangain Bartha, Curried Green Lentils, White Basmati w. Herbs
Heat a little oil in a sauté pan. When hot add the rice. Toss and allow to heat through and become fragrant. Its ok to even let it brown a little. Finish with a little butter if you like.
Heat each of the curries gently and serve atop the rice. Stovetop in a saucepan or even in a microwave is fine.
Comments