A Penny for Food

The recipe for Soubise requires minimal interference from the cook, and as such, one can divert their attention to other pursuits while it slowly cooks away. Preparation required is minimal. This dish can be puréed and used as a sauce/gravy for meat dishes, especially chicken and fish. The key trick to this dish is finishing off the cooking of the rice in the water released from the onions. Use yellow onions for a pleasant golden colour because red onions result in the dish looking a bit muddy. Other vegetables with high water content can also be used for this purpose. Just remember the thumb rule, 1 cup Rice + 2 cups Water. Go ahead and try it out. This was the other recipe I submitted for the campus magazine,  The Fourth Estate . The magazine is still not out, but I just could not deprive my online readers anymore.

I realized that I have been neglecting this blog for a long time. Forgive me for that, but I return not empty-handed. A bit of a news first. I wrote two recipes for the college magazine . I will post them here once the magazine gets published. Until then, I present to you "The Humble Rice". Comprised primarily of starch and fiber, rice is a source of vitamins B1 and B2 and minerals like potassium and phosphorous also, while being low in sodium content. The carbohydrates in rice are digested slowly, which allows for the body to utilize the energy over a longer time. Rice contains only traces of fat and absolutely no cholesterol, making it an extremely healthy food. Rice is a staple food in India and most of the eastern nations, with each nation having its typical dishes made from rice. The variety of dishes that can be made with rice is astounding. These grains can be used in any course of the meal, be it appetizer or soup or entrée or a side or dessert. It can be had fo...