of basmati rice
3 cups of water
Wash the rice
using a sieve and then put into a pan with ½ tsp of salt and cover with 3 cups of water. Stir once and bring to the
boil, then reduce the heat and partially cover the pan with a lid. Simmer gently until water has evaporated and rice is al
dente (do not stir during cooking).
Cardamom Scented Rice (Serves 4)
1 tbsp ghee
1 cinnamon stick (about 2 inches long)
seeds from 3 cardamom pods
1 tsp cumin seeds
1 tsp MAH’s garam masala
1 onion, gently sautéed in oil until light brown
freshly cooked plain
rice (as above)
Heat the ghee in a frying pan and add all the spices, fry until
fragrant (30 seconds). When ready to serve, pour the flavoured ghee into the warm cooked rice and mix in gently with a fork.
Sprinkle the fried onions on the top.
BBQ / Oven: Cumin Roasted Potatoes
500g charlotte or baby new potatoes, washed
1 tsp salt
oz butter, cut into knobs
½ tsp red chilli powder
2 tsp cumin seeds
To barbecue the potatoes, place all of the ingredients onto the centre of
a large piece of foil and wrap into a parcel. Place on indirect heat for about 15 minutes. Alternatively, place all the ingredients
in a roasting pan and roast in the oven for about 15 minutes, stirring occasionally.
BBQ: Sweetcorn & Sweet Potatoes with Chilli Butter
2 oz butter at room temperature
tbsp finely chopped coriander
squeeze of lemon
1 tsp red chilli powder or to taste
Mix all the in a small bowl, place in a small serving bowl and refrigerate until ready
to use. To barbecue sweetcorn, use corn on the cob with the husk removed and toast on the grill, turning frequently until
lightly charred all over. For the sweet potatoes, simply place the unpeeled potatoes on indirect heat and cook for 10 minutes.