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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (March 30, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, MARCH 30, 2016 Flavorful vegetarian fare for spice-loving foodies When the urge to indulge in international cuisine strikes, many foodies take to their nearest restaurant districts to satisfy their cravings. But those willing to try their own hands at international cuisine can do so right in their kitchens. For the foodie anxious to try his or her hand at Northern Indian cuisine, consider the following recipe for “Vegetable Dum Biryani (Rice Cooked With Garden Vegetables, Spices and Nuts)” courtesy of Monisha Bharadwaj’s “India’s Vegetarian Cooking” (Kyle Books). VEGETABLE DUM BIRYANI (Rice Cooked With Garden Vegetables, Spices and Nuts) Serves 4 reduce the heat, cover, and cook for about 6 minutes until the liquid has evaporated. 8. It’s time to assemble the dish. Th e bottom and top layers are always rice. Put a layer of rice at the bottom of an ovenproof dish. Sprinkle some the remaining savory liquid over it and some of the sweet liquid. Top with a layer of the vegetable curry. Sprinkle some of the fried onions, mint leaves and cilantro leaves over it. Repeat with another layer of rice. Dot the almonds on top. Keep going until everything is used up and the top layer is rice. Seal the dish with aluminum foil. 9. Cook the biryani for 40 minutes in the oven, reducing the heat to 375 F at er 20 minutes. Open the dish just before serving to release a burst of fragrance. To make the garlic-ginger paste: Take equal quantities of garlic and ginger and whiz in a blender until smooth. Bouquet garni of 10 green cardamom pods, 12 black peppercorns, small stick of cinnamon, 10 cloves, a few shavings of nutmeg, 1 teaspoon fennel seeds, 3 bay leaves 1⁄4 cup milk Large pinch of saf ron 1⁄4 cup rose water 3 tablespoons ghee 3 medium onions, sliced 1 tablespoon ginger-garlic paste (see below) 2 tablespoons tomato paste 1⁄2 teaspoon turmeric 1⁄2 teaspoon garam masala Salt, to taste 10 ounces mixed vegetables — carrots, peas, potatoes (about 21⁄4 to 23⁄4 cups), peeled, cubed and boiled 11⁄2 cups basmati rice Handful of mint leaves, chopped Handful of cilantro leaves, chopped 3 tablespoons slivered almonds 1. Preheat the oven to 425 F. 2. Put the spices (except 5 of the green cardamom pods) for the bouquet garni into a pan along with 3 cups of hot water and bring to a boil. Turn of the heat, cover the pan, and let it infuse into a savory aromatic liquid. 3. Crush the reserved green cardamoms i nely in a mortar and mix with the milk, saf ron and rose water. Set aside. Th is is the sweet aromatic liquid. 4. Heat 1 tablespoon of the ghee in a pan and fry the onions over a medium heat until brown. Remove half of them and reserve for the garnish. Add the ginger-garlic paste to the rest of the onions and stir for a couple of minutes. Whizz the mixture in a blender until smooth. 5. Heat another tablespoon of the ghee in a heavy pan and fry the onion mixture over high heat. Add the tomato paste and ground spices. Season with salt. 6. Drain the vegetables and add to the pan. Mix well and simmer for a few minutes until the ghee begins to separate. Remove from the heat and set aside. 7. Heat the remaining tablespoon of ghee in a separate pan and fry the rice over high heat. (Don’t wash the rice beforehand.) In a few minutes, when it is shiny, strain half the savory liquid into the pan. Bring to a boil, www.bayviewl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. The Grill & Lounge at Sandpines Local, fresh and savory dining with a view. COMPLIMENTARY APPETIZER w/purchase of entrée Bring this ad in for discount. Of er expires 4/6/16 -ATTENTION FLORENCE- SANDPINES WILL RE-OPEN FOR DINNER Beginning March 25 & 26 from 5-8pm All New menu Entrees are designed fresh to order!! Open every Friday and Saturday night Reservation accepted at: 541-997-4623 Ex 106 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 S urfside Restaurant COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI Friday- Culotte Steak topped w/blue cheese butter, sautéed veggies and Yukon mashers 2 Entrées for $16 2 Breakfast or 2 Lunch Entrees (Limited Menu) Saturday - Clam Linguine in a white wine sauce served with warm bread & basil garlic butter Open for Lunch & Dinner Tues- Saturday 11:30-8:30 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM Monday - Friday 7:00am - 2:00pm LIKE Surfside Restaurant ON FACEBOOK! Win Prizes! Food Specials! st 88416 1 Avenue 541-997-8263 Great Food & Specialty Cocktails Enjoy an extraordinary meal paired with a classic cocktail or handcrafted martini tonight… our recipe for a perfect evening. Happy Hour Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ SEAFOOD SLIDERS FOR $9.50 SALMON: Grilled, Poached, or Blackened CHICKEN BREAST: Boneless, Skinless Breast of Chicken SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with and for dessert... Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad S NICKER OR P EANUT B UTTER PIE FOR $4.95 NEW ITEMS Every Month Mo's has brought in special "Motivation for Kids" BBQ PORK RIBS: Baby Back Pork Ribs with the tables which raise money for local charities that are devoted to helping the wellbeing James of local Gang children. This month BBQ Sauce Project Graduation is the local charity SALMON CEASAR SALAD BLACKENED being honored. Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185
