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Saffron Rice- An Indian Traditional Dish!

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Posted on Thursday, August 15, 2013

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Does the color and aroma of Saffron attract you? Do you find its flavor distinctive and tempting? Then you would definitely want to know how its inclusion has been made to the popular Indian dishes of the past and present. South Asia, especially, India has many delectable dishes to offer to its residents and other people. One of the famous and mouthwatering dishes is Saffron Rice, having a great history which has been kept alive by adding this aromatic dish to the traditional dishes of Indian food.

Saffron


In 1914, the association of Maharani Amita Delgrada with saffron producing nation, Spain resulted in the addition of this ingredient to Indian dishes. And today, no Indian dish is complete without this sideline dish that makes every single of them irresistible and full of flavor. It is an alluring accompaniment to East Indian dishes and looks extremely tempting even if served with any kind of Western dish. 

Indians usually love having it with Fish Tikka, Tandoori Trout, Chicken Korma, Methy Chicken and Prawn Patia. It compliments well with all these dishes and enhances their flavor, tantalize taste buds and make you experience a rich flavor. Without using any dairy product, Saffron Rice still has a buttery taste.

              Saffron Rice 

By considering the demand of this dish, restaurants in India and all around the world especially in UK have included Saffron Rice to their menu. Since customers wants to try it out; therefore, it has become a complimentary dish. Indians in UK, especially in Bristol crave for Indian food and there is nothing more amazing then having it once or twice a week. People who haven’t tasted Saffron Rice yet must order them during their next visit to an Indian restaurant. 

Saffron mixed rice


Added in butter along with cardamom, cloves and cinnamon, infused in saffron and mixed with raisins and nuts, Saffron Rice is a ‘must try’ dish which can only tempt a person with its amazing aroma.

Author bio: Talha SEO is a marketing manager of Rajpootrestaurantbristol.co.uk he always write about Indian Restaurant Bristol

I have made a commitment to stick to a healthy diet this year, so as much as possible, I eat less meat and opt for seafood instead. The change was kind of difficult at first, considering seafood is more expensive than meat. What is more is that it is not all the time you can find a good seafood recipe that won't cost you that much. Luckily, I have a partner who is creative in the kitchen and just recently, she made me this delicious seafood meal that I would love to share with you, guys. She calls it called Grilled Herbed Prawns in Mayo Mustard Dressing with Mixed Green Salad. If you are into seafood and salad, this is the perfect dish for you! The recipe is simple and you can prepare it in less than an hour (not including the marinating part, of course). The best part is that it won't cost you that much, which means you can always prepare it every time you're craving for prawns and salad.
Enjoy!


Main Ingredients:
For the prawns
3 pcs. prawns, butterflied and deveined
paprika
cayenne pepper
salt and pepper to taste
olive oil
For the dressing
½ cup mayonnaise
1/8 cup Dijon mustard
salt and pepper
chopped parsley

Instructions for preparing the prawns:
Begin by marinating the prawns with paprika, cayenne, salt, and pepper. Once marinating is done, sear marinated prawns in a little olive until the color changes. Remove prawns afterwards and set aside in a separate container.

Instructions for preparing the mayo mustard dressing:
Take both mayonnaise and mustard and whisk them together in a small bowl. Season the mixture with salt and pepper to taste. After that, sprinkle the mixture with parsley and mix it well.
Now comes the assembling part.

Instructions for assembling:
What you will need
Mixed salad greens
chopped onions
chopped carrots
To assemble

On the center of a salad plate, assemble a bed of mixed salad greens and sprinkle some chopped onions and carrots on top. Take the grilled herbed prawns and position them gently around the green salad. I would suggest placing up to three pieces of prawns only per serving. Finally, drizzle the dish with mayo mustard dressing.

There you go! Another healthy seafood recipe you can enjoy this year. If you want, you can also enjoy this dish a bottle of favorite red wine. Perfect for a lovely evening with your partner!

About the Author: Stephen John is a food and wine enthusiast. He loves to travel and try exotic cuisines of different countries. He also writes for winemarket.com.au, an excellent source of some of the best wines of the world like Penfolds wine, Australian Shiraz, and more.

Poached Salmon in Vacuum Plastic with Grilled Toast

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Posted on Thursday, March 7, 2013

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One of my resolutions for this year 2013 is to lean more on healthy dishes, and I'm very blessed and fortunate for having a wife who can cook healthy meals really, really well. They say that the way to a man's heart is through his stomach and I couldn't agree more. The past few weeks, I have been craving for salmon so I asked my wife if she could prepare something for me. You can say it was one of the best salmon dishes I have ever tried in my entire life. I'm not sure where she learned to prepare this dish, but she calls it Poached Salmon in Vacuum Plastic with Grilled Toast. If you want to go on a healthy eating journey this year, this dish will definitely motivate you as it has motivated me. 



Main ingredients:

½ cup rock salt
2 cups of water
500 grams ice cubes
Salmon, skin on (15 grams per portion)
½ cup olive oil
Chili powder
Sun-dried tomato
Fennel
Lemon zest
Grilled toast or crouton for garnish

What you will need for the toast:

Baguette, cut into thin slices
Butter
Chopped mixed herbs

Method for preparing poached salmon:
1.    To prepare the brine, combine the salt, water, and ice. Marinate salmon in the brine for 20 minutes. After that, remove the marinade and drain salmon on paper towels.
2.    Place salmon in vacuum plastic and add olive oil, chili powder, sun-dried tomato, fennel and lemon zest. Next, seal the plastic with vacuum sealer.
3.    Take the sealed salmon and poach it in 40-degree Celsius in  a covered saucepan for about twenty minutes.
4.    When done poaching, remove salmon from pouch and set on a plate. Garnish the dish with lemon zest and crouton or grilled toast on the side.

Method for preparing the toast:

1.    Spread some butter on bread slices and sprinkle them with chopped herbs.
2.    Toast or grill the bread until they turn light brown or light golden. Turn over to cook the other side.
3.    Once done, place a piece of salmon on a small cocktail bowl.
4.    Take the marinade with which the salmon has been poached earlier and spoon over the fish. Season dish with salt, pepper, and lemon juice. Make sure the oil has been drained out.
5.    Garnish dish with grilled toast, drizzle with chili oil, and serve.

There you go. I hope y'all like it. Enjoy!

About the Author: Stephen John is a food enthusiast. He blogs about food and culture and loves to travel and try exotic cuisines of different countries. He recommends that you get fish recipes here.



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