A Recipe to win Hearts - Mishtann

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A Recipe to win Hearts
Recipes and recipes and more recipes! Be it tv
channels, magazines, newspapers and even mobile
chat platforms, these days all discuss food.
Tangential to these discussions are elements of
health and taste. Mishtann has endeavoured to
promote only the healthiest of dishes and
recipes. Consulting Chefs with Mishtann feel the
pulse of people from different age groups as
choices differ in that respect. More than
anything, we believe a good dish is the one that
makes you happy and wins hearts. Here again is
one more in the series, made from the highest
quality Mishtann Basmati Rice. Try it and tell
us how you liked it. SPICY SWEET CORN AND
MUSHROOM RICE SOUP
INGREDIENTS Mishtann Basmati Rice - 200 gm or 1
cup (as per US RATIO). (rinsed twice and soaked
for 20 mins). Vegetable broth - 800 ml to 1
litre. Spring onions - 1 cup chopped Sweet corn
- 12 cup shelled.
2
Button mushrooms - 1012 no sliced. Celery - 14
cup chopped. Potatoes - 12 cup diced. Carrots -
12 cup diced. Garlic - 5 - 6 nos chopped.
Tabasco - 2 tsp Chilly sauce - 1tbsp Tomato
sauce - 2 tbsp Dried oregano - 1 tsp Dried basil
- 1 tsp Bay leaf - 2 medium nos. Pepper powder -
1 tsp Salt to taste Olive oil - 1
tbsp. PROCEDURE In a heavy bottomed pot, heat
olive oil, add garlic and saute till brown. Add
some chopped onions and corn, also potatoes and
carrots. Add celery and mushrooms and continue to
saute. Add Mishtann Basmati Rice and vegetable
stock. Add tomato sauce, chilly sauce and
tabasco, bay leaf, dried oregano and basil.
Season with salt and pepper. Once the liquids
come to a boil reduce the heat and continue to
cook on slow heat till the Basmati Rice is
cooked. Garnish with Coriander and serve hot.