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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook the rice with a dash of salt & sugar and half a tablespoon of clarified butter Boil the beetroot, keep the water/ stalk, peel and grate the boiled beetroot and keep aside Take one tablespoon of cooking oil mixed with one tablespoon of clarified butter,cumin seeds, cinnamon stick and star anise and heat in a wok Add the green chillies, onions and carrots to saute until onions are soft and pink Add cooked rice and grated beetroot with the stalk, mix well and let it cook for about 5 minutes Add salt and sugar to taste if required Serve hot or cold with curd