Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Nasi Goreng- Vegetarian#EatTheWorld

This is a National dish of Indonesia. I have made a vegetarian version, Nasi Goreng can simply refer to fried pre-cooked rice or left over rice, a meal including stir-fried rice. This rice is a one pot meal, you do not require any accompaniment with this dish. 
Its a meal in itself. You can make it spicy according to your taste. There are many ingredients in this dish which you can substitute or even eliminate, it does not change the taste of the dish. Do not get discouraged to prepare this dish by looking at the long list of ingredients, let me assure you that this dish is easy and quick to make. So here is the recipe.

Ingredients
2 Cups Rice
1 Large Carrot - peeled & cut into matchsticks
12 French beans - chopped
½ head Cabbage - finely shredded
5 Shallots - chopped
2 Cloves Garlic - minced
1 Tablespoon Red Chilli Sauce
1 Stalk Celery - finely chopped
½ Teaspoon Freshly Ground Black or White Pepper
2 Tablespoon Sweet Dark Soy Sauce * See Notes
Salt To Taste
4 Tablespoon Groundnut Oil
For The Ground Paste
1 Large Ripe Tomato
1 Teaspoon Coriander seeds
4 Cloves Garlic
4 Large Fresh Red Chilies* See Notes (You can used 4 dry Kashmiri red chilies)
4 Almonds
For Garnish
1 Bunch Scallions/Spring Onion Greens - chopped
Chopped Coriander Leaves

Method
Soak the rice for 30 minutes then cook add few drops of peanut oil while cooking the rice, this will make the rice grainy and will not stick to each other. Do not cook the rice till it entirely soft strain it one stage before that. The rice once cooked should be grainy.

Grind the tomato, garlic , red chillies, almonds & coriander together to form a smooth paste and keep it aside.

In a large wok, heat the oil on medium flame add the chopped onions. Then add ground paste saute them till the sides starts leaving oil. Add in the carrots, beans and cabbage and saute them till the vegetables are tender. Add the cooked rice, salt, pepper, red chilli sauce and sweet soy sauce.
Mix well till combined. Garnish this chopped spring onion greens and coriander leaves.
My Notes
To make the Sweet Dark Soy Sauce I cooked it with 2 teaspoons palm jaggery.
Don' t have fresh red Chilies, you can used 4 dry Kashmiri red chilies. Soak them in warm water and then grind.
Labels: Rice, Asian Cuisine, Healthy, Vegan, Indonesia, Eat The World, Vegetarian, Sunday Funday, Main course

Join us as we Eat the World!!!
Check out all the wonderful Indonesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
Amy’s Cooking Adventures: Nasi Goreng with Chicken  
Pandemonium Noshery: Sop Buntut - Indonesian Beef Soup 
A Day in the Life on the Farm: Gado Gado 
Sneha’s Recipe: Nasi Goreng- Vegetarian 
 Kitchen Frau: Nasi Goreng (Indonesian Fried Rice) 
Iga Bakar (Indonesian BBQ Beef Short Ribs) from Palatable Pastime
Soto Ayam (Indonesian Chicken Soup) from Karen’s Kitchen Stories

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Palada Payasam#SundayFunday

Payasam prepared with palada (rice ada) is common gluten free sweet delicacy prepared in almost all Kerala households during festival of Onam and many other occasions. There are many variations of  this is gluten free desserts which uses only basic ingredients like rice ada ( Ada made of raw rice), milk, sugar to make best palada payasam. 
I used store bought rice ada from the Kerala store. Try this and you will love it, this rice ada you will find it online too.

Ingredients
3 Tablespoons Palada/Rice Ada
2 Tablespoons Chopped Almond
1 Tablespoon Raisins
1 Liter Full Cream Milk
1/4 Cup Heaped Sugar
1/4 teaspoon Cardamom Powder
1 Tablespoon Rose petals
A Big Pinch Kesar

Method 
Heat the milk add the palada and cook till the milk reduces and palada cooks and thickens. Then add sugar and rest of the ingredients. Cook till sugar melts. Stirring continuously. Take off flame.  
Serve warm with garnish of nut and rose petals.

Labels: Desserts, Kerala, Kheer, Gluten Free, Navratri, Vrat, Rice, Milk, Sunday Funday, Payasam

Sunday Funday

Gluten Free Desserts

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Bisi Bele Bath#Improv

Bisi Bele Bath or Bisi Bele Huliyanna is a dish meal which is flavorsome, spicy and slightly tangy complete meal made with lentils, rice, mixed vegetables and a super aromatic spice powder. This is a famous Karnataka cuisine dish. It's actually a masala khichdi with lots of veggies. The term “Bisi bele bath” translates to “Hot Lentil Rice Dish”. “Bisi” is a Kannada word meaning “Hot”, “Bele” translates to “Lentils” and “Bath” is a word that denotes a “Soupy Rice".
Bisi Bele Bath is so popular that you get it so easily in the South Indian restaurants in Bangalore.  To make this dish I have used readymade Bisi Bele Bath masala, which is readily available in any store. I am sharing the quick and delicious way to prepare this dish/ a pressure cooker version. 

Serve 5 as a complete meal
Ingredients

1 Cup Short Grain Rice(- washed)
1/3 Cup Tur Dal
1 Medium Onion - chopped
1 Teaspoon Finely Chopped Ginger
1 Large Tomato - chopped
8 - 10 Beans - cut into big bits
½ Cup Green Peas - I used frozen
½ Cup Cauliflower Florets - I used frozen
½ Cup Pumpkin - cut into medium cubes
½ Cup Carrot - cut into medium cubes
2 Small Potato - cut into medium cubes
½ Cup Diced Capsicum - I used Red , Yellow and Green - you can use any one color
½ Cup Tamarind Juice
1½ Tablespoons Level Bisi Bele Bath Powder
¼ Teaspoon + ½ Teaspoon Salt or to taste
For The Tadka
½ Cup Oil
1½ Teaspoon Mustard Seeds
¼ Teaspoon Asafoetida
2 Sprig Curry Leaves
¼ Cup Cashewnuts or Raw Peanuts - I used Cashewnuts
2 Dried Red Chillies

Method
For Cooking The Veggies

In a pressure cooker add the all the veggies, beans, pumpkin, potato , carrot ( since I used frozen cauliflower and peas I did not add to the cooker. If you are using fresh then add this to the cooker). Add ¼ teaspoon salt and ½ cup water. Take one whistle on high flame. Let the cooker cool completely. Strain the stock & veggies. Keep them aside separately.
In the same cooker add the rice and lentils, with ½ teaspoon salt. Measure the stock from the veggies. Add total 5 cups water. Keep it on medium high flame and take 5 whistles. The rice and lentils should be mushy, then you do not need to mash them.
In a big kadai/ pot heat oil, add the mustard seeds, when they splutter add the asafoetida, curry leaves , dried red chillies and cashewnuts sauté for a minute or till the cashewnuts turn golden. Remove ½ of the tadka and keep aside for garnish ( this is optional).
Now add the capsicum, peas and cauliflower, saute for a minute or two. Then add all the cooked veggies, the bisi bele bath powder and saute till it releases an aroma, say for 2 minutes on medium low flame. 
Add the tamarind water and cooked rice dal mix. Give it a good mix, add more hot water if necessary to make it a soupy dish. Let this simmer for 4-5 minutes so that the flavors infuse on very low flame, covered with a lid. Taste for salt,  add accordingly.  After 4 -5 minutes switch off the flame. 
Serve garnished with the remaining tadka this hot. As this cools the rice and dal will absorb most of the stock and will thicken. 
We enjoyed this hot with fried rice papad or falafel. pickle and raita. Bisi bele bath is a delicious complete and healthy meal. My guest enjoyed this meal. Do try this recipe, you will definitely fall in love with it.
Labels : Khichdi, Karnataka, Rice, Lentils, Mixed Veggies, Pumpkin, Complete Meal, Healthy, Vegan, Gluten free, Main course, Tur Dal, Pressure Cooker, Improv Cooking Challenge

Improv Cooking Challenge
Squash & Rice
Bisi Bele Bath by Sneha's Recipes
Butternut Squash Methi Pulao by Magical Ingredients
Butternut Squash Rice Pudding by A Day in the Life on the Farm
Butternut Squash and Wild Rice Pilaf by Palatable Pastime

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Cheesy Rice Bowl - Cafe McDonalds Style#SundayFunday

This Continental recipe is such that you will feel tempted to finish this dish in one go. This is an easy-to-make one-pot meal that can be served to your guests in a parties and get-togethers. This cheesy rice bowl is made of fried rice is made with a twist - boiled wheat grains are added to enriched with a combo cheesy white sauce and Italian spices.
Making this at home is so easy, tasty and you will have a clean and healthy bowl of meal.
Ingredients
½ Cup Wheat Grains
1 Cup Basmati Rice
Salt as required
For The Cheese Sauce
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1½ Cup Milk
2 -3 Cheddar Cheese Cubes - grated
Salt & Pepper to taste
For The Rice & Garnish
1 Tablespoon Butter
1 Tablespoon Oil
1 Cup Mixed Veggies
Salt to taste
1 Teaspoon Sugar
½ Teaspoon Dried Oregano
½ Teaspoon Black Pepper powder
½ Teaspoon Dried Basil
½ Teaspoon Red Chilly Flakes
2 Tablespoon Red Chilli Sauce
1 Tablespoon Chopped Coriander Leaves 

Method
Wash and soak the  wheat grains in water for minimum 45 minutes .
Add this in the pressure cooker with 2 cups water and salt to taste, cover and on high flame take 4 whistles, after 4 whistles lower the flame for let continue cooking for another 15 minutes. Switch off the flame and let the cooker cool completely. Strain and it and reserve the water.
Wash and soak the rice for 15 minutes. Then cook the rice with 6 times the water and a teaspoon of salt, on high flame till done yet the grain should firm and whole. Strain and let it cool.
For The Cheese Sauce
In a pan heat butter, add the flour, with a whisk cook it for 2 minutes stirring continuously add milk and stir to make a smooth sauce. Let it come to boil stirring continuously, add grated cheese and cook till cheese is melted, add salt, pepper and cook till it thickens. Remove from flame and keep aside.

For The Rice
Heat a kadai/pot add butter and oil then add the chopped vegetables and sauté them for a minute on high flame then add sugar, salt. Remove half of the vegetables into a bowl(this is for garnishing) add the oregano, salt, pepper basil, red chilly flakes , red chilly sauce , coriander leaves and saute on high flame for a minutes stirring continuously. Add the boiled wheat and rice and toss it well till they are coated with the spices , taste and adjust the seasonings. Switch off the flame.
To Assemble The Bowls
Pour the fried rice till the top pour ¼ cup of the cheese sauce or more as per your taste, top it with the sautéed veggies. 
Serve & Enjoy!!
You can check some of the other bowl recipes
Couscous Shrimp Buddha Bowl 
Loaded Veggie & Potato Soup In a Bread Bowl 
Mexican Vegetarian Burrito Bowl
Labels:
Rice, One Bowl, Cheese, Whole Wheat, Main course, Continental Cuisine, Vegetarian, Sunday Funday, Mixed Veggies

For Sunday Funday our theme is Bowl Meals/Hearty Meal In a Bowl.
 
A Day in the Life on the Farm: Shredded Beef Taco Bowls 
Amy’s Cooking Adventures: Greek Chicken Rice Bowls 
Palatable Pastime: Saffron Bulgur Bowl 
Food Lust People Love: Shrimp Spring Roll Bowls 
Mayuri’s Jikoni: Baked Falafel Bowl 

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Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi#SundayFunday

This Khichdi is delicious, full of proteins, nutritious, satisfying, nourishing and most of all it's a complete one pot meal.

Ingredients 
¾ Cup Split Green Moong/Chilkewali Moong Dal
1¼ Cup Rice
1 Small Onion - 
chopped
½ Teaspoon Ginger Paste
½ Teaspoon Chopped Garlic
1½ Teaspoon Cumin Seeds
½ Teaspoon Asafoetida
2" Cinnamon Stick
8-10 Whole Black Peppercorns
¼ Teaspoon Turmeric Powder
Salt To Taste
1 Tablespoon Desi Ghee Or Oil
4½ Cups Water

Method
Wash and soak rice and dal in 2 cups of water for 20 -30 minutes. Wash gently so that the skin from the dal doesn't come off, 2 - 3 times is more than enough. Measure the water because we are going to use the same water to make the khichdi.
In a pan, heat ghee or oil ( I used desi ghee). Add cumin seeds when they, sizzle, add asafoetida, cinnamon and peppercorns, sauté for a second then add the onions. Cook just till onions are translucent. 
Add ginger, garlic, salt and turmeric, sauté for a minute or two.
Add 2½ cups water and bring it to a boil.
Add the soaked rice, dal and the water in which it was soaked in, stir well but carefully, taking care that the grains of rice do not break. Bring this to a rolling boil.
Mix again lightly, cover and cook on low flame for 10-12 minutes or this the rice and dal are fully cooked.
If all the water has been absorbed, the khichdi is done. Give it a light stir so that the dal is rice is mixed well. Cover and cook for a 2 -3 minutes. Switch off the flame and let is sit for another 3 to 5 minute. Before serving, lightly fork to separate the grains.
Serve piping hot topped with desi ghee, yogurt, a fried chilly, chopped onion, a slice of lemon and garlic chutney. 
Labels: Rice, Split Green Moong, Khichdi, Healthy, Main course, Gluten free, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Rice".




Crawfish Fried Rice from Food Lust People Love
Insalata da Riso from Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

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Gola Bhaat With Kadhi - Varhadi Thali#SundayFunday

This is the specialty of Vidharbha, which is the north-eastern region of the Indian state of Maharashtra, I learnt this ‘Gola Bhaat’ from my husband's aunty, who's a fantastic cook. It's a slightly lengthy process but worth the effort, to enjoy something different. 
This is a gluten free meal. If you don't want to enjoy it with kadhi then even vegan's can enjoy this meal. My daughter enjoyed this minus the kadhi.
In the gola/balls adding yogurt is optional, but, adding it gives a softer gola /balls. 
1 Cup Measurement = 250 ML
Serves 3
Ingredients
For The Gola / Balls / Dumplings
1 Cup Coarsely Ground Besan/Gram Flour
1 Tablespoon Finely Chopped Coriander Leaves
1 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon Cumin Seeds
¼ Teaspoon Ajwain Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly Powder
1 Tablespoon Heaped Roasted & Coarsely Powdered Peanuts
1 Tablespoon Heaped Roasted Dry Coconut
A Pinch Asafoetida
1 Tablespoon Yogurt - optional
2 Tablespoons Heaped Oil
4 Curry Leaves - finely chopped
For The Rice/Bhaat
1 Cup Rice - I used Wada Kolam
2½ - 2¾ Cup Water
½ Teaspoon Turmeric powder
1 Teaspoon Salt or to taste
A Pinch Asafoetida
1 Tablespoon Lemon juice
For the Tadka
2 Tablespoon Heaped Oil
½ Teaspoon Mustard seeds
3 Cloves Garlic - slit
2 Dried Red Chillies
A Sprig Curry Leaves
For The Kadhi
½ Cup Yogurt - slightly sour
Water as required
1 Teaspoon Heaped Besan/Gram Four
1½ Tablespoon Heaped Oil
½ Teaspoon Mustard seeds
5 Grains Fenugreek Seeds
2 Cloves Garlic - finely chopped
¼ Teaspoon chopped Ginger
1 Sprig Curry Leaves
2 Green Chillies - slit
¼ Teaspoon Turmeric powder
A Pinch Asafoetida
Method
For The Gola / Balls / Dumplings
In a large bowl, mix together the besan and all the given dry ingredients well, add yogurt and oil and mix well with your hand. Now knead to make a slightly stiff dough, add more oil if necessary a teaspoon at a time( do not add water to make the dough, it will make the duplings/gola's hard. Add oil since this will make the dumplings/gola's soft). 
Cover the dough with a damp cloth and keep aside for 10 - 15 minutes. 
Then make small marble size gola's/dumplings from the dough. In the meantime lets start with the rice.   
For The Gola Bhaat
Wash the rice well and soak it for 20 minutes. After the soaking time drain all the water. 
In a mud handi/trezal , add 2½ cups water, salt, turmeric powder, lemon juice, asafoetida and the rice.
Bring this water to a rolling boil, lightly stirring it, when it comes to a boil add oil, again lightly stir it. Reduce the flame to medium high and let the rice cook till 50% done only or till it water is just a little above the rice. 
Now arrange all the gola/dumplings, lightly press them with a spatula . Cover with a lid add ½ cup water on the lid and let this cook on medium low flame till the rice is fully done , yet each grain should be separated. Open the lid every 2 minutes and lightly stir it with a spatula. 
The Gola Bhaat is done... 
When the rice is cooked keep it covered till we make the Kadhi to enjoy with it.
For the Tadka
Heat oil in a tadka pan, add mustard seeds when they crackle add the garlic, when the garlic changes color add the dried red chillies, stir it lightly , switch of the flame add the curry leaves. 
Pour this over the rice and we are ready to serve. 
To Make the Kadhi
Whisk the yogurt well in a large bowl. Add the besan and whisk it well so that no lumps are formed.
Add 1¼ cup water and whisk it again ,salt to taste, turmeric powder.
Heat oil in large pot/kadai, add the mustard seeds , when the crackle, add the fenugreek seeds, when they start to brown add the chopped ginger, garlic and asafoetida, sauté till it starts to change color, add the curry leaves, slit green chillies, turmeric, fry for a minute. Take this off the flame and add the yogurt besan mixture, whisk it well. Place this back on the flame and on medium high keep whisking continuously till it comes to a rolling boil, reduce the flame to medium low, let it simmer till it thicken a little for about 15 to 20 minutes. 

Add coriander leaves and it's ready to serve. 
Serve this with papad, pickle and salad. When you eating mash the gola/dumplings lightly and mix it with the rice, pour the kadhi. 
Enjoy... Nagpur Varhadi Thali!! 
My Notes
If the yogurt is not slightly sour add a teaspoon of lemon juice, whisk it nicely check for sourness or add more. 
Labels: Nagpur, Maharastrian Cuisine, Rice, Kadhi, Yogurt, Besan, Main course, Thali, Sunday Funday, Vegetarian, Gluten free, Vegan, Pulao, Dumplings
For Sunday Funday our theme is "Yogurt".    

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