1C. Arborio rice
½ C. White wine
2C. Vegetable stock
2T. Parmesan – Romano (grated)
1T. Lemon Juice
3T. Olive oil
Ingredients for Puree
1 Cauliflower head (minced)
1 Onion (chopped)
6-8 Basil leaves
Salt & Pepper
Ingredients for Garnish
2T. Garlic (minced)
3T. Cauliflower (minced)
3T. Mushrooms (chopped)
2T. Red bell pepper (chopped)
2T. Green bell pepper (chopped)
2T. Spring onion (chopped)
1T. Olive oil
Start with preparing the cauliflower puree. In a pan add the butter, basil leaves and onions. Once the onions start to sweat, stir in the cauliflower and season with salt & pepper. Cook the cauliflower on slow – medium heat without turning it brown. Add a cup of water if required. Once cooked properly let it sit for few minutes and puree using a blender. Set aside.
Take another pan and prepare for the garnish. Drizzle few drops of olive oil once heated add the garlic, spring onions, bell peppers, mushrooms and cauliflower. Saute for 6 – 7 minutes and reserve for later use.
Heat a flat pan on medium heat. Add some olive oil, once hot add the Arborio rice. Toast the rice till fragrant and then stir in the wine. Once the wine is absorbed add the vegetable stock. Keep on stirring to avoid sticking at the base. Also, you can add a dollop of butter to emulsify the rice. Add the lemon juice, cover and cook. Once the rice is almost done add the cauliflower puree and stir. This is the time when you will add the saffron, if using. Remove from the heat and add the grated cheese. Stir to mix the cheese evenly. Check for seasoning.
Pour some hot risotto in a plate, top it up with some prepared garnish and serve hot.
1C. Brown/Red rice
2 Chicken broth cubes
2 Spring onions (chopped)
½ C. Carrot (finely chopped)
1 Onion (chopped)
2 Red chilies (chopped)
1C. Shrimp (peeled & deveined)
2T. Olive oil
2 Garlic cloves (minced)
3T. Dark soy sauce
½ T. Ginger powder
½ T. White pepper
Salt & pepper
Boil water in a pot and add the chicken stock cubes. Stir till dissolved. Cook rice in the stock until done. Drain and leave aside.
In a small bowl mix the soya sauce, ginger powder and white pepper; set aside.
In a wok melt butter over medium heat. Cook shrimps in this for about 3-4 minutes or till pink. Season with salt and pepper and leave aside.
Add olive oil in a wok and saute garlic and onions for 2 minutes. Now add the chopped carrots and red chili; sauté for 2 more minutes.
Once the vegetables are tender stir in rice, shrimps and soya sauce mix.
Check for salt and serve hot.
180G. Tortilla chips
200G. Mozzarella or cheddar cheese (shredded)
2 Spring onions & shallots (chopped)
¼ C. Olives
1 Red pepper chili (thinly sliced)
4 chicken sausage (thinly sliced)
1T. Chili flakes
Salt (As per taste)
Start with placing a handful of tortilla chips in an oven tray. Throw some spring onions, cheese, olives, red chilies and sausages.
Place a second layer of tortilla chips over and repeat the process till all the ingredients are utilized. Sprinkle a pinch of salt over.
Place the tray in the oven at 200 degree for 5-7 minutes; to melt the cheese.
Sprinkle oregano and chili flakes over and serve hot.
1C. Boneless chicken (cut into thin strips)
1C. Rice soaked
2 Spring onions(chopped)
3-4 Garlic cloves (chopped)
2 Eggs (whisked)
1T. Soy sauce
¼ T. MSG or ajinomoto (optional)
½ T. White pepper powder
Cook rice in three cups of water until just cooked. Drain & leave aside.
Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for few more minutes.
Add eggs and cook for half a minute. Add rice and cook for a minute, stirring and tossing continuously.
Add soy sauce, MSG, salt, white pepper powder and mix thoroughly.
Add vinegar, mix well and serve hot.