Mon­day

SPICY RICE SOUP WITH PURI BREAD

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 3507kj

2 tbsp veg­etable oil 2 tbsp brown mus­tard seeds 2 tsp cumin seeds ½ tsp ground co­rian­der 1 tsp garam marsala 2 tsp turmeric 2 onions, chopped 4 gar­lic cloves, crushed 5cm piece ginger, sliced 2 long red chill­ies, sliced di­ag­o­nally 5 cups wa­ter 500g ku­mara, peeled, 3cm chunks 1 cup bas­mati rice 2 x 400g cans light co­conut milk ½ cup frozen peas toasted shred­ded co­conut, co­rian­der leaves, to serve PURI 2 cups whole­meal flour

2/ cup wa­ter 3 veg­etable oil, for fry­ing

1 In a large saucepan, heat oil on medium. Fry spices 2-3 mins un­til fra­grant. Add onion, gar­lic, ginger and chilli, cook, stir­ring, 2 mins.

2 Mix in wa­ter, ku­mara and rice. Bring to boil. Re­duce heat to low and sim­mer 12-15 mins un­til rice is ten­der. Sea­son to taste.

3 PURI Mean­while, in a medium bowl, com­bine flour and wa­ter to make a dough. Knead on a lightly floured board 10 mins un­til smooth. Di­vide into 8 pieces. Roll each piece into a disc. In a large, deep fry­ing pan, heat oil on high un­til a lit­tle flour siz­zles when added. Fry each disc 1-2 mins, turn­ing and spoon­ing oil over un­til puffed and golden. Drain on pa­per towel.

4 Stir co­conut milk and peas through soup. Sim­mer, 2 mins, stir­ring. Serve topped with co­conut and co­rian­der and ac­com­pany with puri.

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