Cilantro Lime Rice and Black Beans

Saturday, February 25, 2012

Cilantro Lime Rice

Fluffy white rice tossed with fresh squeezed lime juice and chopped cilantro.A great blend of flavors that give a soothing and comforting taste.


Delicious, slightly tangy, basmati rice with a touch of cilantro.A great blend of flavors that give a soothing and comforting taste. Fresh lime juice wake up your taste buds and cilantro jazz up the white rice to create an outstanding rice dish.

My love for this dish started here......

Cilantro Lime Rice

Friday nights are almost often eat-out nights! Its the end of the work week so we are tired but we are in mood to eat something tasty (of course!), healthy(yeah right!) and satisfying. By default, our friday night eat out place is Chipotle. We loooooove the burrito bowl and my favorite part is cilantro lime rice.

Burrito bowl is black beans layered on a bed of Cilantro lime rice, with a serving of grilled meat or veggies, topped with pica de gallo, a dollop of sour cream and guacamole served in a bowl.

Cilantro Lime Rice

Fluffy white rice is tossed with fresh squeezed lime juice and chopped cilantro. The tangy lime infused basmati rice is mild yet flavorful. Seasoned black beans add a nice bite and the extra kick to the dish. This light, healthy and hearty dish is the perfect choice for any meal.

Cilantro Lime Rice

Cilantro Lime Rice and Black Beans

Makes - 2 Servings

Cilantro Lime RiceBlack Beans
Basmati Rice - 4 cups cookedBlack Beans - 1 can
Lime Juice - 1/2 cupVegetable broth - 2 cups
Cilantro - a handful roughly choppedCumin - 1 tsp
Oil - 2 tbspOil - 2 tbsp
Salt - to tasteSalt - to taste

Heat oil in a pan.

Stir in rice, lime juice and cilantro.

Add salt and stir till the rice is heated through.

In another pan, heat oil.

Add the vegetable broth, black beans, cumin and salt.

Let it boil for few minutes till the broth thickens a little.

Now layer some cilantro lime rice in a bowl, top with some black beans,pica de gallo or corn salsa and serve with dollop of sour cream.

Gobi Manchurian

Tuesday, February 7, 2012

Gobi Manchurian

A popular Indian Chinese dish that is guaranteed to tickle your taste buds. Deep fried fritters tossed in sweet n spicy sauce and stir-fried on high heat.


I remember the time when Hot n Sour soup, Fried rice, Hakka noodles,Gobi Manchurian, Schezuan Paneer started to appear on restaurant menu cards. These Indian Chinese dishes were so well accepted that it gained popularity in no time. Today, the Indo-Chinese food has become an integral part of the Indian culinary milieu. Now, every eating joint in India, big or small, carry a wide range of Indo-Chinese dishes in their menu.

Gobi Manchurian

Fusion of Indian ingredients and Chinese seasoning and techniques resulted in this winning combination!These dishes are prepared with basic ingredients of an Indian dish like onions, garlic, ginger, chillis but instead of adding Garam masala, Soy sauce and Vinegar are added!

Gobi Manchurian

A popular dish amongst them is Manchurian. Deep fried fritters tossed in Manchurian sauce and stir-fried on high heat. Instead of plain flour batter, a batter seasoned with chili sauce and ginger garlic paste is used. The sauce contains caramelized onions, bell peppers, and ketchup and for the 'Chinese' flavor, an overdose of chilli sauce, garlic and ginger, and generous portions of soy sauce and vinegar is added to top it all off .

Gobi Manchurian

Manchurian is bold, vibrant and has varied flavors. It has a nice balance of sweet, tang and spice all in one bite! It is a tantalizing dish that is guaranteed to tickle your taste buds!

Gobi Manchurian

Makes - 4 Servings

Manchurian Sauce Batter for Fritters
Spring Onion - 2 bunchesCauliflower - 2 cups of florets
Bell Pepper - 1/2 cup choppedFlour - 1/2 cup
Ginger - 1 tbsp choppedCorn Flour - 1/2 cup
Garlic - 1 tbsp choppedGinger Garlic Paste - 1/2 tsp
Sriracha Sauce or
any Red Chili sauce
- 1 tbspSriracha Sauce or
any Red Chili sauce
- 2 tbsp
Tomato Paste - 3 tbspSalt - to taste
Tomato Ketchup - 2 tbspwater - as needed
Soy Sauce - 2 tbsp
Vinegar - 2 tbsp
Brown Sugar - 1 – 2 tsp
Salt - to taste

Mix all the ingredients under 'batter for fritters' except cauliflower to make a thick batter.

Heat oil in a pan over medium-high heat for deep frying.

Working in batches, dip cauliflower florets in batter, then fry until golden brown, about 4 to 5 minutes. When done remove fritters from the pan to a plate lined with paper towels.

You can use Mushrooms, Paneer, Chicken, Fish or anything of else your choice for this dish

Mix all ingredients under 'Manchurian Sauce' except onions, bell pepper, ginger and garlic. Keep aside.

Heat oil in a wok or a pan.

Add chopped ginger and garlic and saute till it flavors the oil.

Add chopped spring onions and saute for a few minutes till soft and translucent.

You can use both the onion part and the green part of the spring onions but reserve little for garnish.

Add bell peppers and saute for couple more minutes till they are slightly cooked but still crisp.

Now add the mixed sauces and stir for about 5-7 minutes till it all comes together.

If you like manchurian with more sauce, just double the ingredients for sauce

Toss the fritters in sauce and stir-fry on high heat for a few minutes to coat them well.

Remove from heat, garnish with spring onions.

Serve hot with fried rice or noodles.