Asoor Dal Pulao (Red Lentil Rice)

Ingredients

• 1 cup basmati or any long grained rice, soaked in water for 10-15 minutes
• 1/2 cup red lentil 
• 1 tsp cumin / fennel seeds
• 1 medium onion, chopped
• 1 medium tomato
• 2-3 spring onions, sliced thinly
• 1 bay leaf
• 2-3 each of cloves and cardamom
• Pinch of turmeric
• 2 cloves of garlic, minced 
• 1-2 green chillies, thinly sliced 
• 1 inch ginger, peeled and grated
• 1 tsp garam masala
• 2-1/2 cups coconut milk 
• Salt to taste
• Few sprigs of cilantro for garnish
• Fresh lemon juice to taste 

Method

1. In a skillet in 1 tsp oil (or butter) saute the cumin, bay leaf, cloves, cardamom, garlic, chillies, ginger along with onion and salt.
2. Once the onions get soft add the tomato along with turmeric and garam masala. Saute for another 1-2 minutes.
3. Add the lentils and rice. Give it a mix and saute for another min or two until the rice gets aromatic/translucent.
4. Add the coconut milk/water/stock. Mix well.
5. Cover and cook for 8-10 minutes or until the rice is cooked.
6. Fluff it gently. I sometimes add frozen peas to this mix too towards the end of cooking. You can add more vegetables if you want to.
7. Now to add some color and more flavor. Garnish it with spring onions and cilantro. Even mint leaves go v well with this.  I squeeze some lemon to this rice for couple of reasons. Of course for the flavor. It also helps to reduce the sodium level and third - most importantly - the citrus helps to absorb the iron present in the lentils. So whenever I cook with lentils, I add lemon juice to the dish.

Chilli and Beer Barbecue Pork Ribs

Ingredients

For the Chilli and Beer Barbecue Pork Ribs:

1 (500g / 1lb) rack of pork ribs
1 cup light beer

For the Chilli Spice Rub:

½ tsp ground coriander
½ tsp ground smoky paprika
½ tsp ground cumin
½ tsp ground dried garlic
½ tsp ground chilli (or more, to taste)

For the Barbecue Glaze:

⅛ cup Worcestershire sauce
⅛ cup Barbecue sauce
1 tbsp Ketchup
1 tbsp olive oil

Instructions

To prepare the ribs:

Wash ribs under cold running water and pat dry with paper towels.
Place rack of ribs in a roasting dish.

To make the Chilli Spice Rub:

Combine all ingredients in a bowl and rub into both sides of the ribs.
Place ribs in the fridge, uncovered, and allow flavours to infuse for around 2 hours.

To bake the Ribs:

Preheat oven to 180C (200C fan-forced, 375F, gas mark 5).
Pour beer into the baking dish, under the ribs.
Cover the dish with aluminum foil and bake for 30 minutes on the middle shelf.

To make and apply the Barbecue Glaze:

Mix all Glaze ingredients in a bowl.
Remove ribs from the oven and discard foil. Turn oven element on to grill or preheat your outdoor barbecue.
Baste the ribs generously with the Glaze and grill for another 5 minutes.
Remove ribs from the oven or barbecue and serve.

Chilli Cashew Shrimp Noodles

INGREDIENTS

• 7-8 ounces uncooked rice noodles
• 2 tablespoons honey
• 2 tablespoons fish sauce
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons peanut or sesame oil
• 1 pound raw shrimp, peeled and deveined
• 1 clove garlic, minced or grated
• 4 red chillies, seeded + chopped
• 1 red bell pepper, sliced into matchstikes
• 1 cup whole roasted cashews
• 4 green onions, chopped
• 1/4 cup fresh cilantro, chopped

INSTRUCTIONS

Bring a large pot of salted water to a boil. Cook the rice noodles according to package directions, leaving the noodles with just a bit of a bite as they will continue to cook in the sauce. Drain the noodles.
In a bowl combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice. Set aside.
Heat a large sided skillet or wok over medium high heat. Add 1 tablespoon of the peanut or sesame oil and the shrimp in an even layer. Sear the shrimp until cooked through, about 2-3 minutes per side. Remove the shrimp from the pan. Add the second tablespoon of oil and the garlic, red chillies and red peppers. Saute for 3-5 minutes or until just soft. Add the cashews and stir fry for about a minute. Add the sauce and the shrimp back to the pan, stir and cook one more minute. Add the noodles and stir for 2-3 minutes. Remove from the heat and stir in the green onions and cilantro. Serve.