Rice is a common dish in Burma (Myanmar). This dish is flavoured with lots of spices. You can also use Basmati rice to prepare this dish.

INGREDIENTS

• 2 cups rice (washed and soaked in salted water for 15 minutes)
• 1 bayleaf
• 2 cloves
• 1″stick cinnamon
• 1tbsp. butter or ghee
• 1 carrot chopped
• 10 french beans chopped
• 1/2 cup fresh green peas
• 1/4 cup fresh cauliflower, broken into florets
• 2 onions, thinly sliced
• 1 capsicum sliced thinly
• 1/2 cup tomato puree
• 2 tbsp. tomato ketchup
• 1 tsp. white vinegar
• 1 tsp. chilli sauce
• Salt to taste
• 4 tbsp. oil

Grind to paste:

• 2 green chillies
• 1/2″stick cinnamon broken
• 2 cloves
• 4-5 peppercorns
• 1″piece ginger, chopped
• 1 tsp. cumin seeds
• 1 tsp. red chilli powder
• 1/2 tsp. salt

DIRECTIONS

1. Boil carrots, french beans, peas, cauliflower, drain, saving liquid.
2. Keep both aside, till required.
3. Heat one tsp. oil in a pan, add sliced capsicum.
4. Stirfry for a few seconds, take off fire.
5. Cool a little, add ground paste, vinegar.
6. Mix well, empty and keep aside.
7. Add 2 tbsp. oil to pan, put to heat.
8. Add sugar, stir to melt.
9. Add cloves, cinnamon, bayleaf.
10. Add drained rice, tomato puree.
11. Add approx. 4 cups water (including stock from boiled veggies).
12. Add salt, stir gently, simmer and cook till each rice grain separate but cooked.
13. Drain out any excess liquid in a colander.
14. Spread onto a large plate, cool a little.
15. Add half ketchup, chilli sauce and salt if required.
16. Gently mix with hands or spatula to blend flavours.
17. Heat remaining oil, add onions, stirfry till golden.
18. Add ground paste mixture, remaining sauces, salt,boiled veggies.
19. Stir and cook till thick.
20. Grease ring mould well with ghee or oil.
21. Spread half rice at base of ring mould.
22. Spread vegetable mixture over rice, pressing down gently.
23. Spread remaining rice, press gently.
24. Cover ring with foil, bake in preheated oven at 200oC for 25 minutes.
25. Unmould onto serving tray, serve hot and
26. Serve hot, with curds or a dip, or even a stew.

• 1 large ready-to-bake pizza crust
• 1 tablespoon olive oil
• 1/2 cup prepared pizza sauce
• 1/4 teaspoon ground black pepper
• 1 cup chopped honey-baked ham/chicken
• 1 (20-oz.) can pineapple chunks, drained
• 8 ounces Mozerella cheese, shredded

DIRECTIONS

1. Preheat oven to 300°F.
2. Place pizza crust on a round pizza pan or large cookie sheet coated with nonstick spray.
3. Spread olive oil evenly over crust, including outside edges.
4. Top with pizza sauce and sprinkle with black pepper.
5. Arrange ham and pineapple chunks evenly over pizza.
5. Cover with Monterey Jack cheese.
6. Bake 20 minutes or until cheese is melted and golden brown.
7. Serve hot.

If you are bored of same old chicken recipes, honey baked chicken is a great alternative. It is different, delicious and goes well with any other dish like rice, salads, bread etc

INGREDIENTS

• 3 lb. Chicken breast, cut up
• 1/3 c. butter, melted
• 1/3 c. honey
• 2 tbsp. prepared mustard
• 1 tsp. salt
• 1 tsp. curry powder

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Arrange chicken in shallow baking pan.
3. Combine all ingredients and pour over the chicken.
4. Bake 1 1/4 hours, basting every 15 minutes until chicken is tender.
5. Good served with rice or boiled vegetables

INGREDIENTS

• 1 teaspoon oil
• 1/2 carrot finely chopped
• 10 -12 green peas
• 1 onion finely chopped
• 1/2 teaspoon soy sauce
• 1 cup scarcely chopped spinach
• 1/2 cup cabbage finely chopped
• salt & pepper
• 1&1/2 cup of water

DIRECTIONS

1. In a tava heat the oil.
2. Put the onion in the tava and saute untill golden brown.
3. Now put all the other vegetables in the tava and saute for 2 mins.
4. Keep it aside.
5. Heat the water in a vessel.
6. Put the soy sauce & the vegetables in the water and boil for 3 mins.
7. Add salt and pepper and serve hot with bread toast.

Arroz a la Mexicana is very common rice recipe in Mexico.

INGREDIENTS

• 2 cups (500 ml) rice
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 4 cups (1 L) chicken or beef stock
• 1 1/2 cups (375 ml) tomatoes, peeled, seeded, and chopped, or 1 1/2 cups (375 ml) canned tomatoes
• 1/4 cup (60 ml) olive oil
• 1/2 cup (125 ml) frozen or fresh green peas, cooked
• Salt and freshly ground black pepper to taste

Optional garnishes: chili pepper “flowers” (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold water until they curl back to form “flowers”), fresh coriander or parsley sprigs, 1 large avocado, peeled and sliced.

DIRECTIONS

1. Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
2. Heat the oil in a saucepan and sauté the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste.
3. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
4. Mix in the peas and continue cooking until all the liquid has been absorbed.
5. Garnish with the optional garnishes. Serves 6.

A combination of minced meat and rice. This preparation with a rich flavour is from India.

INGREDIENTS

• Mutton mince 200 gms
• Basmati rice (soaked for ½ hour) 1½ cups
• Oil 2 tbsps
• Green cardamoms 2
• Black cardamom 1
• Cloves 5-6
• Cinnamon 1 inch stick
• Pepper corns 8-10
• Cumin seeds 1 tsp
• Garlic (chopped) 1 inch piece
• Onion (chopped) 1 large sized
• Green chillies (chopped) 3
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Red chilli powder 1 tsp
• Tomatoes (chopped) 2 large sized
• Fresh mint leaves (torn) 15-20
• Fresh coriander leaves (chopped) a few sprigs
• Salt to taste
• Garam masala powder 1 tsp

DIRECTIONS

Even an eggplant hater will love this recipe!!

INGREDIENTS

• 1 c Rice
• 1 md Eggplant
• 1/4c Oil
• 1 Tomato,diced
• 1 Green pepper,diced
• 1sm Onion,minced
• 1 Garlic clove,minced
• Salt to taste
• Pepper to taste
• 1/4 t Basil
• 2 T Butter

DIRECTIONS

1. Cook rice according to package directions.
2. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″shell.
3. Dice the eggplant meat.
4. Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water.
5. Cover and steam 3 minutes.
6. Drain and reserve.
7. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
8. Add cooked rice and seasonings, and stir to combine.
9. Stuff mixture into the eggplant shells and dot with butter.
10. Bake in a preheated, 350′F. oven about 35 minutes or until eggplant shells are tender.
11. Makes two main dish servings.

A summer classic, this is cool and refreshing! For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.

INGREDIENTS

• Unsweetened pineapple juice 24 tablespoons
• Thick coconut milk 8 tablespoons
• Shredded tender coconut flesh 8 tablespoons
• Vanilla ice cream 2 cups
• Crushed ice as required
• Chopped pineapple chunks 8 tablespoons
• Canned cherries 16-20

DIRECTIONS

1. Blend together pineapple juice, coconut milk, tender coconut flesh, vanilla ice cream and ice till smooth.
2. Pour into individual Collins glasses.
3. Serve immediately decorated with pineapple chunks and cherries.

The orange flavour in the pancakes is really nice and when you top it off with the syrup it is amazing! I cut up pieces of fresh orange to sprink over the top.

INGREDIENTS

• 1 1/4 cups (310 ml) all-purpose flour
• 1 Tbs (15 ml) sugar
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2 ml) ground ginger
• A pinch of ground cloves
• A grating of fresh nutmeg
• 1 1/4 cups (310 ml) orange juice
• 1 egg
• 2 Tbs (30 ml) melted butter
• 1/2 tsp (2 ml) vanilla extract

DIRECTIONS

1. Combine the flour, sugar, baking powder, and spices in a large mixing bowl.
2. In a separate bowl whisk together the remaining ingredients.
3. Add to the dry ingredients and stir just enough to incorporate – a few small lumps are okay.
4. Pour about 1/4 cup (60 ml) batter on a lightly greased griddle or skillet over moderate heat for each pancake.
5. Cook until bubbles form on the surface, about 2 minutes, and turn to cook the other side until golden brown, 1 to 2 minutes more.
6. Serve with Orange syrup on top.

Egg foo young an omelette dish found in American Chinese cuisine. The dish is associated with Tiki culture, and American Chinese restaurants today often list it as “Polynesian” in their menus.

INGREDIENTS

• 6 eggs, slightly beaten
• 1 c. cooked shrimp, pork, beef or chicken
• 1 c. bean sprouts
• 1/4 c. finely chopped green onions

DIRECTIONS

Mix all ingredients, fry in hot vegetable oil. Serve with Foo Yung Sauce.

EGG FOO YUNG SAUCE:

• 1 (14 1/2 oz.) can chicken broth
• 2 tbsp. cornstarch
• 2 tsp. soy sauce

Combine all ingredients in a saucepan. Cook stirring constantly until thickened. Serve over Egg Foo Yung.