RICE, FLOUR & NOODLES
Rice is the staple food of about 165 million people in Bangladesh. Almost all of the 13 million farm families in the country grow rice.
For fried rice, always cook the rice grains the previous night and keep them in the refrigerator.
Pasta and noodles are usually cooked for 6 to 7 minutes, except for glass noodles. I would suggest following the package instructions for each and every type of noodles or pasta to make it al dente.
NOODLES WITH SPICY HUMMUS SAUCE
SERVES
3
PREPARATION
20Mins
COOKING
8Mins
SHRIMP BOIL:
250 g shrimp, washed, shelled, and deveined
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon garlic paste
½ teaspoon roasted sesame paste
¼ teaspoon salt
SPICY HUMMUS SAUCE:
2 cups canned chickpeas, drained (reserve some water)
½ teaspoon baking soda
¼ cup tahini
3 garlic cloves
¼ cup lemon juice
2 tablespoons olive oil
½ teaspoon roasted cumin powder
1 teaspoon roasted dry chilli powder
½ teaspoon roasted sesame powder
½ teaspoon salt
1 teaspoon paprika or sumac powder
1 tablespoon fresh parsley, chopped
২ কাপ টিনজাত ছোলা,(কিছু জল সংরক্ষণ করুন)
½ চা চামচ বেকিং সোডা
¼ কাপ তাহিনি
৩ টি রসুনের কোয়া কুচি
¼ কাপ লেবুর রস
২ টেবিল চামচ অলিভ অয়েল
½ চা চামচ ভাজা জিরা গুড়া
১ চা চামচ ভাজা শুকনো chilli গুঁড়া
১/২ চা চামচ ভাঁজা তিলের গুড়ো
১/২ চা চামচ salt
১ চা চামচ পাপ্রিকা অথবা সুমাক পাউডার
১ টেবিল চামচ ফ্রেশ পার্সলে কুঁচি
OTHER INGREDIENTS:
250 g noodles
Tomato and coriander leaves for garnish
DETAILS :
BOIL the shrimp with the said ingredients. Set aside.
SAUCE: In a food processor, combine all the ingredients from chickpeas to parsley, cover and process until smooth. Add some of the reserved water from the chickpeas to make the hummus consistency like a sauce. It should taste delicious. Set aside.
BOIL the noodles al dente. Drain and toss on a large platter with half of the hummus sauce.
USE a fork to spear a few strands of noodles and twirl, wrapping the noodles around the fork as it turns. Add a piece of tomato. Top with the boiled shrimp and drizzle the hummus sauce. Garnish with coriander leaves.
