Rice Bowl Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Bring the stock to a boil. Add the rice, lentil, and a big pinch of salt. Cover and reduce the heat to a simmer. Cook until the rice and lentil are tender, adding more liquid a little at a time if all of it is absorbed before the rice and lentils are cooked. Heat 2 tablespoons oil in a large pan, add the onions and cook until deeply browned and beginning to caramelize, add the garlic and cook for 2 minutes more. When the rice and lentils are ready, remove from the heat and let sit covered for 10 minutes. Add 1/2 of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil and gently fold to incorporate. Reserve the remaining onions for serving. Heat very little oil in another pan and fry the eggs one at a time. Season the eggs with salt, pepper, and a dash of paprika. Divide the rice and lentil mixture equally between 4 bowls. Place a fried egg on each bowl. Garnish with the remaining caramelized onions, harissa sauce and toasted walnuts.

Method:
Firstly, rinse both the lentils a couple of times in water. Then soak them water for about 3 to 4 hours or overnight. Drain all the water and grind the soaked lentils in a grinder or blender. Add ginger, green chilli, cumin seeds and salt. Without adding any water grind to a consistency which is not too fine, but slightly coarse. Remove the batter in a bowl and keep aside. Grind all the ingredients for the green chutney till smooth. Rinse, peel and then grate a white radish. Add to it chopped coriander leaves. Mix well and keep aside. Before frying,
whisk the batter vigorously for a few minutes. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy. This results in soft texture of the pakoras.

Heat oil and deep fry the pakoras, till golden and crisp. Remove with a slotted spoon. Place them on kitchen paper towels. To assemble or serve, in individual serving bowls or small plates, take 3-4 ladoos. Top up with some yogurt , green chutney , Tamarind jaggery or apricot chutney the grated radish. Squeeze some lemon juice. Sprinkle some chaat masala and black salt.

Method:
Grill two red peppers until completely blackened, leave to cool, then peel away the skin and remove the core and seeds. Remove the stalks and seeds from the fresh red chilies and roughly chop. Put the chilies in a food processor with peeled garlic cloves, ground cumin and ground coriander and blend to a rough paste. Add the cooled, peeled peppers, coarse salt, white vinegar and olive oil. Blend for 1-2 minutes until the mixture is fairly smooth. Spoon into a small jar, cover with a layer of olive oil and refrigerate for up to three months.

METHOD:
Place the watermelon in the blender. Add lemon juice, sugar, water and ice cubes. Puree until smooth. Pour red syrup in a glass and fill each glass with watermelon juice. Garnish with lemon and serve.