Chilli Beans with Rice

Ingredients: 

* 2 tbsps Olive oil
* 350 gms Basmati Rice
* 1 tbsp Plain Flour
* 1 tbsp Tomato Juice
* 1 Garlic Pod, crushed
* 1 Large Onion, chopped
* 1 tbsp Hot Chilli Powder
* 150 ml Hot Vegetable Stock
* 400 gms Chopped Tomatoes
* 400 gms Red Kidney Beans, rinsed & drained
* Salt and Freshly Grated Black Pepper
* Fresh Parsely, chopped


Method: 
1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
2. Meanwhile, heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
3.
4. Stir the chilli powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
5. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes stirring occasionally.
6. Season the chilli sauce with salt and freshly ground black pepper. Drain the rice and serve at once, with the chilli beans, sprinkled with a little chopped fresh parsley

How to make Khitcherie

Ingredients:

* 3 tbsps Ghee
* 4 Curry leaves
* 1 litre Hot Water
* 1 Cinnamon stick
* 170 gms Kishmish
* 1 tsp Cumin seeds
* 200 gms Arhar Daal
* 2 tsps grated Ginger
* 1½ tsp Garam Masala
* Salt according to taste
* 1½ tsp ground Turmeric
* 1 tsp ground Coriander
* 2 pods of Garlic, crushed
* 75 gms Cashewnuts, toasted
* 2 Green Chillies, finely chopped
* 150 gms Onions, finely chopped
* 300 gms Basmati rice, washed, drained


Method:

1. Place daal in a small bowl, cover with cold water; soak 1 hour. Drain well.
2. Heat ghee in medium pan, cook onion, garlic, chillies, ginger, spices, leaves and salt, stirring, until onion is browned lightly and mixture fragrant.
3. Add daal, rice, kishmish and water; but then immediately simmer, covered, about 15 minutes or until rice is tender.
4. Remove from heat, discard cinnamon, stir in juice, stand, covered, 5 minutes, just before serving, stir in cashewnuts.



Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear