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Basmati Blues - Yahoo Recipe Search
YummlyBlue Crab And Chipotle Bisque With Butter, Onion, Carrot, Garlic, Brandy, Tomato Paste, Basmati Rice, Shellfish, Cream, Tabasco, Crab Meat, Fresh ParsleyYummlyInstant Pot Buffalo Chicken Rice Bowl With Chicken Tenders, Seasoning, Wing Sauce, Chicken Broth, Basmati Rice, Water, Butter, Salt, Avocados, Romaine Lettuce, Scallions, Shredded Cheddar Cheese, Blue Cheese DressingYummlyBaked Huevos Rancheros With Basmati Rice, Water, Lime Juice, Cilantro, Refried Beans, Goat Cheese, Cayenne, Sea Salt, Frozen Corn, Chipotle Pepper, Sea Salt, Yellow Pepper, Salsa, Blue Corn Tortilla Chips, Eggs, Sea Salt, Black PepperYummlyTake a walk on the oriental side with this recipe for Blue Shark with Harissa and Oriental Rice. Cooked in a spicy harissa wine sauce, the blue shark is full of deliciously warm flavor. Harissa is spicy paste originating from Tunisia and a common ingredient in North African cuisine. Sold as a paste or powder, this recipe calls for harissa powder. Served on top of crunchy and nutty coconut rice, this entree is one for the books.YummlySpicy Tilapia Recipe From Blue Apron With Castelvetrano Olives, Garlic, Fresh Oregano Leaves, Jalapeño Pepper, Lime, Yellow Onion, Turmeric, Basmati Rice, Diced Tomatoes, Fresh Bay Leaf, Cinnamon, Tilapia FilletsYummlyDuck Fried Rice With Blue Plums & Cashews With Soy Sauce, Shaoxing Wine, Honey, Five Spice Powder, White Pepper, Duck Breast, Plums, Carrots, Yellow Onion, Garlic, Fresh Ginger, Broccolini, Watercress, Unsalted Cashews, Red Chilies, Basmati Rice, Fresh Mint, RiceYummlyCauliflower And Broccoli Gratin With Blue Cheese With Cauliflower Florets, Broccoli Florets, Olive Oil, Onions, Brown Basmati Rice, Vegetable Stock, Salt, Roquefort, Milk, Butter, Plain Flour, Cayenne Pepper, Grated Nutmeg, Salt, Black Pepper, Parmesan, Fresh Breadcrumbs, Finely Chopped Fresh ParsleYummlyMoist, wonderfully rich Chilean sea bass cooks up quickly and requires little marinating time in this recipe, thanks to the flavorful miso-soy sauce. A little background on this mild, meaty, melt-in-your-mouth species, which is also known as toothfish — it’s actually not a bass and it’s not always caught in Chilean waters. Chilean sea bass is not an endangered fish, but was illegally overfished in the past. Wondering if the fish you’re buying is sustainable? Look for the [Marine Stewardship Council (MSC) label](https://www.msc.org/en-us/what-we-are-doing/our-approach/the-blue-fish-label) when shopping. This delicious dish pairs perfectly with basmati rice and a green vegetable. The recipe is a Yummly original created by [Rima Kleiner, MS, RDN](https://www.yummly.com/dish/author/rima-kleiner-ms-rdn).Food52There was a separate category of dishes that were created specifically for the purpose of eating while traveling cross country by train during the summer holidays. Note the specific terms, cross country, train & summer.. just the mere mention of the terms is enough to make food go south and inedible. Thus, necessity became the cause of refining these recipes such that they would remain palatable over 3 days, tucked inside a 3 tier Tiffin Carrier. The set varied from community to community, every one had their specific recipes that were primarily made just before setting out for the Railway station. My mother's favorites to pack was a huge grapefruit sized orb of toasted coconut chutney made with freshly grated & toasted coconut, made piquant with pan fried tamarind fruit leather. This was accompanied by Poories (deep fried puffed bread which double up as a plate. As is the case with every true blooded South Indian, no meal is complete without rice. THe unanimous choice was tamarind rice. fluffy separate grains of rice coated with a tangy/spicy tamarind relish and drizzled liberally with cold pressed Sesame oil. The acidity of the tamarind probably kept the rice from going bad as did the fact that the the tamarind relish was cooked up to evaporate as much moisture as possible, leaving behind the spiced up pulp to saute in the oil that it was cooked in. Since Yogurt rice is part and parcel of every South Indians palate, (with strict instructions to polish it off as quickly as possible) it would be packed along, except instead of Yogurt, the rice was mixed with boiled and cooled milk, with a tablespoon of yogurt stirred in. As you can guess, when the time came to tuck into the feast, sitting cross legged on the blue fake leather berths, the milk had morphed itself into a tangy yogurt, just right to cleanse the palate.
