Lime Cilantro Rice :: Chipotle Styled Rice

Okay until I learned how to cook this rice, my Mama always cooked my rice for me. It's what I like to refer to as my 'gateway rice' because since I've mastered this rice, I can now magically make all kinds of rice! It's my take on the Chipotle Rice and it came from combining a bunch of online recipes I saw trying to imitate the Chipotle Rice. It's all in the technique - which is super simple! It goes well with Mexican food, Desi food, and fish (among many other things I'm sure) Everyone Loves this rice, and hopefully you will too! Here we goo....

Lime Cilantro Rice

1 C Basmati Rice (any long grain rice will work)

2 C water

1 T vegetable oil (not olive oil)

1 t kosher salt

1 Lime or 2 T Lime Juice

3 T Fresh Cilantro

1. Rinse rice in a sieve or strainer that the rice won't slip through. Rinse until the water runs clear.

2. In a medium sauce pan heat the oil over medium heat

3. Add rice and saute in oil until rice is clear (about 5 - 7 minutes)

4. Add 2 C water and bring to boil

5. Once boiling cover and turn heat down to low and let it steam for 17 minutes

6. While rice is steaming mix the juice of the entire lime with the salt until salt is almost all dissolved, set aside

7. Finely chop up cilantro, set aside.

8. When timer is up for rice, DONT TAKE THE TOP OFF, take it off the heat and let it steam for additional 30 minutes, this part is CRUCIAL for perfected rice!

9. When the 30 minutes is up fluff the rice with a fork then add the lime/salt mixture. Mix it thoroughly.

10. Mix in cilantro and serve!

Yummmmm, this will be your favorite rice, I promise!! I hope you like it! Let me know what you think!

Soupy Spiced Lentils :: Pakistani Dhal

This is one of my FAVORITE recipes! I could eat it everyday!! It's super yummy and fun to make! Your kitchen will smell like a foreign spice bazaar and your tummy will be super satisfied!

Lentils are extremely healthy and are a great way of getting protein without eating meat! In the South Asian diet, they consume a lot more legumes then most Americans. Usually eating meat only a couple nights/week instead of with every meal like we tend to do here! If you aren't familiar with the spices or don't know where to find them, try your local Indian/Pakistani Store for fresh and affordable spices!

I found a bunch of different recipes and added and subtracted what I did and didn't like and after many trials and many errors I have come up with this beautiful masterpiece! Most recipes call for a thick lentil paste but I prefer mine extra runny! Give this recipe a shot, even if you think you don't like Indian/Pakistani food, it's soo delicious! Here we go...

Soupy Spiced Lentils

4 C Water

1/2 C Dry Red Lentils

4 T Extra Virgin Olive Oil

1 Medium Onion Diced

14 oz Can of Diced Tomatoes (with garlic is optional)

2-3 T Garlic Ginger Paste (If you don't have the combo paste use 1 1/2 T of each paste)

2 t Curry Powder

1 t Ground Coriander

1 t Ground Cumin

1/4 t Red Chili Powder

Salt and Pepper to taste

Fresh Cilantro (optional)

1. Bring water to boil in medium sized saucepan
2. Add lentils and boil for about a minute
3. Reduce heat to medium-low and simmer for about 20-30 minutes, lentils will be softer and thicker

4. In the mean time, while waiting for lentils to cook, heat oil in a frying pan on medium heat.
5. Add onion, garlic and ginger and cook until soft
6. Measure out all the spices (curry, coriander, ground cumin, red chili powder, salt and pepper) and mix them together in a dish before sprinkling them evenly over onions then saute for 2-3 minutes.
7. Add can of tomatoes then saute for 5 more minutes.

8. MY TRICK :: Get out a medium metal bowl and pour the mixture out of the frying pan and into the bowl. Place the bowl in the sink to avoid making a mess and use a hand blender to puree the mix. You can use a food processor or blender if you don't have a hand mixer, this really gives this dish the consistency it needs! When you have a nice redish orange mix pour it back into the frying pan! (TIP :: to clean the hand washer, turn it on in a bowl of soapy water!)

9. When lentils are ready (not all the water will be absorbed) add them into the frying pan and cook on medium low for another 25-30 minutes.

Then garnish with fresh cilantro and serve with Naan or Cilantro Lime Rice (RECIPE COMING SOON), Raita (yogurt with veggies and spices - RECIPE COMING SOON) or just plain yogurt, and fresh veggies!

Enjoy and let me know what you think of the recipe!

Daddy's Naan Pizza :: DESI-licious

This recipe was inspired by my Dad's attempt to make use of all the left over Naan (South Asian Flat Bread) that we have after parties. It's great as an appetizer or as a main dish! You can add or subtract toppings as you like but I like mine nice and simple with a twist of South Asian cooking by adding the cilantro (MY FAVORITE HERB because it adds great flavor and is thought to have a wide array of health benefits). I go nuts for a crispy crust so this recipe is suited to those who like their pizza crust almost crunchy! Here it goes...

Daddy's Naan Pizza


1 Piece Naan Bread (buy at Asian store/restaurant or make at home)
1 T Chopped Fresh Cilantro
2 T Pizza Sauce (Homemade or from Can/Jar)
2 T Chopped Onion
1/4 C Mozzarella Shredded Cheese

Preheat the Oven to 425 Degrees F
Spread pizza sauce evenly over naan
Sprinkle sresh cilantro over sauce
Then throw the onion on top of that
And distribute the cheese over the top

When oven is ready place on bare middle rack
Cook 6-9 minutes depending on desired crunchiness
(9 minutes for ultimate browned crunch)
Remove Pizza from oven and let cool on stove top for at least 5 minutes
Then for appetizer size cut into 1 inch squares, put on platter, pass and enjoy!