Amethyst Touch Holistics

12/29/2025

12/24/2025

12/24/2025

12/24/2025

12/23/2025

12/23/2025

12/22/2025

12/21/2025

Soft, buttery, and packed with festive peppermint flavor! These melt-in-your-mouth treats are perfect for holiday baking, gifting, or sneaking a few bites while sipping cocoa by the tree. 🎄💖

INGREDIENTS
Cookies
⅓ cup unsalted butter, very soft room temperature
⅓ cup sweetened condensed milk
½ teaspoon peppermint extract
1 cup cornstarch, plus 1 to 2 tablespoons
Frosting
1 cup powdered sugar, sifted
1 ½ tablespoons unsalted butter, melted and cooled
1 ½ tablespoons heavy cream
⅛ to ¼ teaspoon peppermint extract, amount depends of preferred peppermint flavor
Garnish
peppermint candies, crushed

12/21/2025

1. Fried Rice

Ingredients
• 3 cups Cooked Rice
• 1 cup Mixed Vegetables
• 2 Eggs, beaten
• 2–3 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2–3 Green Onions, chopped

Instructions
1. Heat sesame oil in a pan over medium-high heat.
2. Add beaten eggs and scramble lightly.
3. Add mixed vegetables and stir-fry for 2–3 minutes.
4. Add cooked rice and soy sauce.
5. Stir well and cook for 3–4 minutes.
6. Garnish with green onions and serve hot.

2. Chicken Biryani

Ingredients
• 2 cups Basmati Rice
• 500 g Chicken, cut into pieces
• 1 Onion, sliced
• 1 cup Yogurt
• 2 tsp Biryani Masala
• Salt to taste
• Fresh Coriander for garnish

Instructions
1. Soak rice for 30 minutes and cook until 70% done.
2. Heat oil in a pot and fry onions until golden.
3. Add chicken, biryani masala, and salt; cook until chicken is tender.
4. Stir in yogurt and simmer for 5 minutes.
5. Layer partially cooked rice over chicken.
6. Cover and cook on low heat for 15–20 minutes.
7. Garnish with coriander and serve.

3. Mexican Rice

Ingredients
• 1 1/2 cups Long-Grain Rice
• 1 Onion, diced
• 1 cup Tomato Sauce
• 2 cups Chicken Broth
• 1 tsp Cumin
• 1/2 cup Bell Pepper, diced

Instructions
1. Heat oil in a pan and sauté onion until soft.
2. Add rice and toast lightly for 2 minutes.
3. Stir in tomato sauce, broth, cumin, and bell pepper.
4. Bring to a boil, then reduce heat and cover.
5. Cook for 15–18 minutes until rice is tender.
6. Fluff with fork and serve.

4. Risotto

Ingredients
• 1 cup Arborio Rice
• 4 cups Chicken or Vegetable Broth
• 1 Onion, diced
• 1/2 cup White Wine
• 1/2 cup Parmesan Cheese, grated
• 2 tbsp Butter

Instructions
1. Heat broth and keep warm.
2. Melt butter in a pan and sauté onion until soft.
3. Add rice and cook for 1 minute.
4. Pour in wine and stir until absorbed.
5. Add warm broth one ladle at a time, stirring constantly.
6. Continue until rice is creamy and tender.
7. Stir in parmesan cheese and serve hot.

5. Lemon Rice

Ingredients
• 2 cups Cooked Rice
• 2 tbsp Lemon Juice
• 1 tsp Mustard Seeds
• 1/4 cup Peanuts
• 1/4 tsp Turmeric Powder
• 6–8 Curry Leaves
• Salt to taste

Instructions
1. Heat oil in a pan and add mustard seeds.
2. When they splutter, add peanuts and curry leaves.
3. Add turmeric powder and salt.
4. Add cooked rice and mix well.
5. Turn off heat and add lemon juice.
6. Mix gently and serve.

6. Chicken Fried Rice

Ingredients
• 3 cups Cooked Rice
• 1 cup Cooked Chicken, diced
• 1 cup Mixed Vegetables
• 2 Eggs, beaten
• 2–3 tbsp Soy Sauce
• 2–3 Green Onions, chopped

Instructions
1. Heat oil in a pan over high heat.
2. Scramble eggs and set aside.
3. Add vegetables and stir-fry for 2 minutes.
4. Add chicken and cooked rice.
5. Pour in soy sauce and mix well.
6. Add scrambled eggs and green onions.
7. Cook for 2–3 minutes and serve hot.