The Big City

The Captain's Jetta has safely arrived in Manhattan to begin another food journey. All the fantastic food, fresh fruit and vegetables, and beautiful pastries just beg to be eaten as I walk down just about any block in the city, but I've been here before, I know how easily these treats can rob the wallet. So after window shopping and working up a tremendous appetite, I went back to the apartment and whipped up a quick Indian style rice dish. This kind of dish illustrates how nice it is to have a good stockpile of basic ingredients and spices in the house. In another episode, I'll suggest a few to have on hand.

Pulao Plus

1 c basmati rice, washed and drained
1 1/2 c water
2 T oil
1 medium red onion, halved and sliced
1 clove garlic, minced
1" fresh ginger, minced
1/2 tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 dried chilies
salt and pepper to taste

Heat 1 T oil in a large saucepan over medium heat and cook the onion, stirring often, until golden brown. Do not let it burn. Set the onion aside and in the same pan heat the remaining 1 T oil over medium high heat. Add the cumin, mustard and chilies and cook until the cumin turns brown and the mustard pops. Add the onion, garlic, turmeric and ginger and fry until fragrant and softened a little. Add the rice and stir until it begins to turn opaque, then add the water. As soon as the water begins to boil, turn the heat to low, cover, and simmer for 20 minutes without peeking. Season to taste and serve. Sprinkle on some cashews and cilantro for a nice treat.