Sunday, October 18, 2009

Khumbi Basmati

The best growers of basmati rice are located in the foothills of the Himalayas in Northern India. The rich soil and unique climate conditions really enhances the exquisit flavor, aroma, and delicate texture of basmati rice. Khumbi Basmati (mushroom rice) is a dish found in this area enjoyed by many.


1 cup basmati rice
1/2 cup oil
3/4 cup of chopped onion
1 garlic clove

1/2 cup of tomato sauce
1-3/4 cups of water
3/4 tsp salt
1 cube of chicken bouillon
2 whole chilis
12 chopped khumbi

1. Heat oil in skillet (oil should coat just enough to cover entire bottom of pan) under medium flame. Add rice and saute, stirring for 1 minute.

2. Add onion and garlic and continue sauteing.

3. When rice is brown and before onion and garlic burn, add tomato sauce and stir for half a minute.

4. Add water, bouillon, salt, and chilis. Bring to a boil, cover, and simmer for twenty minutes.

Sunday, July 26, 2009

Lobhia Khumbi - Indian Recipe

Lobhia is what black-eyed peas are called in India. Combined with tomatoes and khumbi (mushrooms), lobhia can make a very hearty vegetarian meal.

1 cup black-eyed peas
1 lb. tomatoes
1/2 cup oil
1 inch piece of cinnamon stick
1 teaspoon cumin seeds
1 cup chopped onion
5 diced garlic cloves
1/2 lb. sliced khumbi (mushrooms)
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons cilantro
The first thing you must do is soak the lobhia over night in a pot of water. This will make the beans soft and manageable. Then, briefly boil tomatoes, peel off skin, and chop into large chunks. Then, boil pre-soaked lobhia for 40 minutes or until very soft.

Heat oil in a karhai (frying pan) and add cumin and cinnamon. Soon after, add garlic and onions.

Let all cook until brown. Then add khumbi (mushrooms) and fry for 5 minutes. Add the tomatoes, coriander, cumin, turmeric, and cayenne. Cover and cook for 15 minutes.

Finally, combine all and add salt and cilantro until you're really happy. Let sit on low heat for 30 minutes.