Updates...
Sorry I've been AWOL. Between catching every single flu known to mankind and one crisis after another, I've been too exhausted to do blog posts.
Anyway, Otter Madness will be out Dec. 11th! I'm excited because I loved writing Byron's dialog. He's got more than a little bit of ADD, but hey, that comes from being an otter shifter. :)
Since it's getting cold, I've been cooking a lot of stew and khichri. Shallots have gotten quite expensive, but fortunately, I made a tweak to Vegan Dad's khichri recipe that allowed for a cheaper option.
My khichri was always too wet, so I put in less water. I also modified a step so that the garam masala taste isn't so overpowering and lowered the fat in the recipe.
So, my tweaks to a wonderful rice/lenti hash:
Khichri
INGREDIENTS
- 1 sweet onion
- 4 cloves garlic, chopped
- 1 cup basmati rice
- 4.5 cups water (more if needed)
- 2 tsp salt (or to taste)
- 1 cup red lentils
- 1 tbsp olive oil
- 2 green onions, thinly sliced
- 2 tsp garam masala
- 1/4 cup chopped cilantro or italian parsley
METHOD
Preheat oven to 300 degrees
1. Get water boiling in a medium pot with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 mins.
2. Rinse red lentils and add to pan. Simmer uncovered for 15 mins., keeping a close eye on the water level. If there's only a small amount of water, cover for the rest of the 15 mins.
3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then transfer to a large covered baking dish. Add in green onions, garam masala, and oil. Gently stir and bake for 20-30 mins, until fully cooked.
4. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.
Original recipe: http://vegandad.blogspot.com/2010/01/khichri.html
Anyway, Otter Madness will be out Dec. 11th! I'm excited because I loved writing Byron's dialog. He's got more than a little bit of ADD, but hey, that comes from being an otter shifter. :)
Since it's getting cold, I've been cooking a lot of stew and khichri. Shallots have gotten quite expensive, but fortunately, I made a tweak to Vegan Dad's khichri recipe that allowed for a cheaper option.
My khichri was always too wet, so I put in less water. I also modified a step so that the garam masala taste isn't so overpowering and lowered the fat in the recipe.
So, my tweaks to a wonderful rice/lenti hash:
Khichri
INGREDIENTS
- 1 sweet onion
- 4 cloves garlic, chopped
- 1 cup basmati rice
- 4.5 cups water (more if needed)
- 2 tsp salt (or to taste)
- 1 cup red lentils
- 1 tbsp olive oil
- 2 green onions, thinly sliced
- 2 tsp garam masala
- 1/4 cup chopped cilantro or italian parsley
METHOD
Preheat oven to 300 degrees
1. Get water boiling in a medium pot with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 mins.
2. Rinse red lentils and add to pan. Simmer uncovered for 15 mins., keeping a close eye on the water level. If there's only a small amount of water, cover for the rest of the 15 mins.
3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then transfer to a large covered baking dish. Add in green onions, garam masala, and oil. Gently stir and bake for 20-30 mins, until fully cooked.
4. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.
Original recipe: http://vegandad.blogspot.com/2010/01/khichri.html