This brand of Brown Basmati rice comes in a faux-cloth, reusable, zippered bag.

I was picking up some rice to make Indian style fried rice and I found this reusable rice bag! It is so clever, with its own zipper, and so beautiful. For those in CU, I bought this at Am Ko.

Also, I’m ready to share the recipes that I learned during my Indian cooking lesson, as told to me by my friend, Bharathi.

Fried Rice (Indian Style)

• 3 c. basmati rice
• 2 Tbs. butter
• 2 Tbs. oil
• 1 large onion, chopped
• 2 tsp. cumin seeds
• 3 cloves garlic, minced
• 2 tsp. ginger, minced
• 2-3 c. mixed vegetables, frozen or finely chopped fresh
• 8 whole cloves
• 1 tsp. salt, or to taste
• 6 c. water

Heat butter and oil, add onion and saute until soft. Add garlic, ginger, cloves, and cumin seeds. Stir for one minute, then add rice and stir 2-3 minutes. Add salt, vegetable and water, and cook as you normally do for rice, for about 45-50 minutes.

Cholae (a spicy, flavorful, garbanzo bean and tomato stew)

• 1 Tbs. oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3 tsp. grated fresh ginger
• 1/2 tsp. ground turmeric
• 5 c. cooked garbanzo beans
• 1 28-oz can chopped tomatoes (use the juice as well)
• 1 15-oz can tomato sauce
• 1 Tbs. amchoor powder (dried mango powder)
• 2-3 tsp. channa masala (cholae masala) seasoning
• 1 tsp. salt
• 4 whole bay leaves

Heat oil, add onion and saute until soft. Add garlic, ginger, cholae masala, turmeric, bay leaves, tomatoes and tomato sauce. Heat over medium heat for a few minutes and then stir in garbanzo beans, amchoor, salt and a little water (to adjust consistency). Heat over low heat for 30 minutes or more.