Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Tuesday, August 3, 2010

Roasted rice and jaggery snack


1 cup samba rice
1/2 cup jaggery
2 tbsp water to melt the jaggery
1/2 cup coconut grated
1/4 tsp cardamom powder optional

Saturday, June 12, 2010

Sushi, Nigirizushi and Temakizushi


Nigirizushi is a hand pressed oval shaped sushi.
With the sushi rice make an oval shape, layer smoked salmon and hold it with strips of nori.

Temakizushi is a hand roll. Cut nori in a square shape, roll into a cone and put rice, avocado, salmon. Can also add wasabi, ginger pickle or vegetable such as asparagus and carrot.
Recipe for sushi rice and Makizushi (sushi roll). This recipe goes to "I love my dad" event.

Friday, June 11, 2010

Vegetable couscous




1/2 cup couscous
1 1/2 cups boiling water
1/2 tsp olive oil
1/2 tsp salt
pepper

In a bowl add olive oil, salt, pepper, couscous mix. Then add boiling water cover and leave for 10 minutes. Toss with a fork before adding to the cooked vegetables.


3 tbsp olive oil
2 tbsp onion
2 tbsp tomatoes
1 tsp garlic minced
1/2 tsp ginger minced
1/4 cup mushroom
1/4 cup red pepper
1/4 cup green onion
1/4 cup carrots
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp chillie powder
1/2 tsp salt

Cut all the vegetables small so it would cook faster. Heat oil add add each vegetable one at a time; onions, garlic, ginger, tomatoes, carrot, mushroom, white part of spring onion, spices and sauté. 
Reduce the heat to low cover and cook until the vegetables are cooked to preference.   Add bell peppers remove from heat and toss with the cooked couscous. Garnish with green onions.

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Wednesday, June 2, 2010

Stuffed tomatoes, bell peppers with potatoes


2 tomatoes
2 bell peppers
2 potatoes
1 cup cooked rice
1 onion
1 tsp ginger garlic paste
salt
pepper
2 tbsp olive oil

Sauté cubed potatoes in 1 tbsp olive oil, salt and pepper; leave in a baking dish.

Cut top of tomatoes and bell peppers, scoop out the inside of tomatoes and leave aside, the pepper inside discard.
Sauté onions in 1 tbsp oil, add the inside of tomatoes, ginger garlic paste, salt, pepper and cooked rice.
Fill the vegetables with the rice mixture and cover with the top. Place in the baking dish with the potatoes.
Bake at 400F for 20 to 25 minutes till the vegetables are cooked.

For a variation stuff with couscous instead of rice, and try with vegetables such as eggplant and zucchini.

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Sunday, May 23, 2010

Sweet filled string hoppers


1 cup rice flour or steamed flour
1 tsp salt
1/2 cup boiling water

With a wooden stick mix flour and salt quickly using boiling water to make a dough. Add water a little at a time about 1/2 cup. While the dough is warm put into the string hopper mould and make a string hoppers in a circular motion.

If you want plain steamed string hoppers to serve as a main dish with sweet or savoury curries steam for about 2 to 3 minutes till the colour changes.

For the sweet filled string hoppers fill a tsp of sweet coconut filling and cover lightly without pressing too much. In a steamer, steam for about 3 to 4 minutes. When it is cooked the flour will change colour and will come out easy, don't steam it for a long time.

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Saturday, May 8, 2010

Biryani with lime


A simple healthy meal, I accompanied raita and meat sambal.

2 cups basmati rice
1/2 tsp salt
water
Soak the rice with salt and leave for 1/2 hour.

1 1/2 cups chicken cut
1 tsp oil
pinch turmeric
pinch cumin seeds
1 1/2 tsp ground pepper
1/2 tsp salt
1 tomato
1 onion
1/2 tsp ginger garlic paste
cinnamon
cardamom
dry lime or loomi

Heat oil saute the onions, add spices and tomato keep stirring till it becomes a sauce. Add the meat and 2 cups water.

1 carrot grated
fried onion
cashew
raisins

Mix the meat. Add dry lime, cinnamon, cardamom, drained rice to the meat and don't mix. When it is boiling add the grated carrot cover tightly, reduce the heat to low and cook for 20 minutes. The lid needs to be sealed without holes on the top.

Sunday, May 2, 2010

Milk rice


Kiribath in sinhala is a milk rice eaten for breakfast, it is traditionally made on special occasions and eaten with kata sambol.
We also eat it with jaggery, sometimes we can put coconut and jaggery or treacle mixture like in the pancake and layer it, this is called imbul kiribath. It is usually made with red rice.
Put the washed rice with cinnamon, cardamom, salt and water and cook in medium heat till the rice is mushy and the water is absorbed. Add the coconut milk powder with some water, mix and cook till the water is absorbed and creamy. Put the rice into a flat dish and level it. Let it cool a little then cut into diamond shapes.

1 cup of rice
2" cinnamon
2 cardamom
2 cloves optional
1" pandan leaf optional
2 to 3 cups of water enough to make the rice mushy
1/2 tsp salt
2 tbsp coconut milk powder

This milk rice goes to flavours of event Sri lanka.

Kata sambol
2 tbsp maldive fish or dried shrimp
1 tbsp onion
1/2 tsp red chillie or chillie flakes
1/4 tsp salt
lemon juice to taste

Soak the maldive fish or dried shrimp, kunisso, in hot water for 10 minutes to soften it and then drain. Using a mortar and pestle grind the maldive fish, onion, chillie and salt. Mix lemon juice. Can use a food processor.

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Thursday, April 29, 2010

Biryani with beautiful aroma and spice


A beautiful aroma and mild in spices, it was quick to make and tasty. The recipe is from my aunt and the children loved the taste. I tried with chicken, it is the same for lamb or beef adjust the amount of water and salt depending on the rice and meat used.

500 g basmati or any other type of rice

water for basmati 1/2 inch above the rice

salt

Prepare the rice in a rice cooker. After the rice is cooked add 1/2 tsp of margarine and yellow dye into the rice and toss

500 g chicken

pinch of nutmeg

1" cinnamon

1 cardamom

1 clove

10 cadju or 15 toor dal

1 tsp coriander seeds

10 pepper seeds

1 tsp cumin seeds

1/2 tsp fennel seeds

1 tsp chillie powder

1/4 tsp turmeric

1/2 tsp salt

Roast the spices a little and grind it finely, then marinate the chicken for 1/2 hour with the spices.

1/4 cup oil

onion

cinnamon, cardomom, cloves

1/2 tsp ginger garlic paste

200 g tomato

Heat oil add onion when it is golden brown remove and keep aside. Add the cinnamon, cardamom and cloves, then add ginger garlic paste and tomatoes. When the tomato separates from the oil add the marinated chicken. Mix well add about a cup of water and cook until the gravy thickens.

Add the cooked rice to the chicken, toss it. Decorate the rice with the fried onion, coriander leaves, cadjus and raisins. Keep it covered with foil for about 15 minutes before serving.

Wednesday, April 21, 2010

Rice flour pancake Hoppers

For egg hoppers pour the batter then break an egg into the middle, cover the pan and lower the heat to cook the egg. Egg in the centre can be cooked fully or a little runny depending on preference.

Hoppers
2 cups rice flour
1 coconut water
2 tbsp coconut milk powder (optional or put 1/4 cup coconut milk or regular milk)
water
1 tsp yeast (can replace with 1 slice of bread during warm weather)
1 tbsp sugar (if using yeast)
1 tsp salt
1 egg
jaggery for sweet hoppers

Mix the yeast with a tbsp of warm water and sugar. Add the yeast to all the ingredients and make a thick pourable batter using the blender, if coconut water is not enough add water or coconut milk or regular milk.
Leave the batter to ferment for at least 6 hours or more.
Heat the hopper pan to medium high heat, when it is hot grease the pan with some oil.
Put a ladle full of batter, about 2 tbsp batter and quickly turn the pan in a circular motion to coat the pan. Cook covered.
The outside of the hopper will be crispy and the centre is soft. Leave the pan covered for about 2 minutes when the hopper is cooked it will come out easily.
Pick up one side of the hopper and slide it out of the pan. Make sure it doesn't get burned in the sides faster than getting cooked in the centre, lower the heat if needed.
Serve hot.


Sweet hoppers known as panee aape or pani appam is a favourite breakfast, snack or dinner main dish.
Add some grated jaggery or kithul treacle into the batter or in the middle when it is cooking.

These hoppers goes to
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Maggie noodles


2 to 3 packets maggie noodles
water
1 soup cube
4 tbsp oil
1 tbsp onion
1/2 tsp garlic
1/4 cup carrots
1/4 cup leeks
1/4 cup cabbage
1/4 cup bell pepper
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 cup parsley

I use the maggie noodles and throw out the spice packet. Boil the noodles 2 minutes with chicken cubes for flavour and strain, do not over cook, it will become mushy. Chicken cubes have salt, lessen the amount of salt put for the vegetables. Cut the vegetables thinly and sauté in oil with salt and pepper. When the vegetables are cooked add the beaten eggs in the middle and cook. Stir in the noodles and toss with parsley.

Friday, April 16, 2010

Afghani biryani


Afghani biryani also known as Qabuli pilau is a one pot flavourful meal that is perfect for lunch, which is not spicy. 

3 tbsp olive oil for sautéing
3 medium onion diced 
2 to 3 cups of meat lamb or beef, cut into cubes
water
1 tbsp salt + 1/2 tsp to taste
1 1/2 tbsp + 1 tsp spice mixture 
2 to 3 carrots cut into matchsticks
1 tbsp sugar
1/2 cup raisins
3 cups basmati rice washed and soaked for about an hour

For the spice mixture
2" cinnamon stick
1 1/2 tbsp cumin seeds
6 to 7 green cardamom seeds
3 to 5 cloves
2 black cardamom seeds optional
1 tsp caraway seeds optional
1 tsp black pepper

Grind the spices to make a fine powder.

Heat oil is a cast iron pan and sauté the carrots until it is soft and looks golden, add the sugar and when it dissolves remove the carrots and set aside. Add the raisins to the oil and when it plumps remove it from the pan and keep it with the carrots. 

Add the sliced onions and sauté it till it is translucent, then add the meat and sauté it until the colour changes. Add 1 1/2 tbsp of the spice mixture with 1 tbsp of salt and mix it. Then add water until the meat is covered. Cook on medium low heat covered for about 40 to 50 minutes until the meat is tender and cooked.

Remove the meat from the stock and keep it aside. Add the soaked rice into the stock, 1/2 tsp of salt and 1/4 cup of water if needed. The amount of stock water should be about an inch more than the rice. Let the cook covered for about 10 to 12 minutes.

The rice will be about half cooked. Add the cooked meat and 1 tsp of the remaining spices and mix the rice gently. Then add the carrots and raisins over it, seal with the tight fitting lid and cook on low heat for about 10 to 15 minutes. Serve the rice hot with salad or raita. 

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Thursday, April 1, 2010

Egg rice and painting

Egg rice
Egg rice
1 tbsp oil
1 onion
curry leaves
1/2 tsp maldive fish optional
1/2 tsp chillie flakes
1/2 tsp salt
2 eggs
2 cups cooked rice

Heat oil saute onions and curry leaves. Add the maldive fish, chillie flakes, salt, eggs and cooked rice. Mix all the ingredients.

Painting eggs with crayola paint
Egg craft
Pierced the bottom of the eggs to remove the inside, washed and drained before the children painted.
I didn't want to waste the eggs so we made egg rice a good way to use left over rice, omelette and also tried a dessert made with china moss and sugar.
egg china moss
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Sunday, March 21, 2010

Coconut pittu


This is easy and soft pittu. Using cooked rice makes the pittu soft.

1 cup coconut
1 1/2 cup steamed flour
1 cup cooked rice
1 tsp salt
water

Mix all the ingredients and add a tbsp of water at a time and make a crumble soft texture. Put into a pittu steamer and steam for 2 minutes, when the steam comes in a minute cover and cook for a minute then take it out.
Pittu can be accompanied with gravy, dal curry and maldive fish sambal for savoury. For sweet pittu eat with treacle, banana, mango, coconut milk or sugar.
Another variation is to use red or white rice flour, coconut, salt with water and steam.
If there is no steamer use a rice cooker steamer or keep some water in a pan and steam in a steamer.

This recipe goes to scrumptious delights from leftovers event.

Puri


This easy to make crispy delicious puri or poori is delicious served with curries or syrup.

1 cup whole wheat atta flour

1/2 cup flour
2 tsp rice flour
1/2 tsp salt
1/4 tsp ajwain or carom seeds optional
water
1 to 2 tsp oil
oil for frying 1"

Knead all the ingredients together using little bit of water at a time to make a smooth ball. Divide into small balls and roll it thin without dents.

Heat oil in high heat and fry puris one at a time. When puri is put into the oil it will puff up. Pour oil on top or press lightly and it will puff up. Turn the other side and fry till the puri is golden brown this will only take a minute or two. Remove from oil and put into a paper towel to absorb oil.
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Sunday, March 14, 2010

Banana leaf rice


It is fun to eat in banana leaf and the aroma of the rice is pleasant. Baking the rice in banana leaf makes it more tasty, sometimes can accompany with rasam, papadum, omlette, fried fish, chicken, meat.


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Wednesday, February 10, 2010

Going Japanese



The presentation of Japanese cuisine is very pleasing to the eye, when I started to enjoy sushi from take-outs I learned and researched on sushi. It took several attempts to make the rice the way we enjoyed and to roll the sushi. Every time I make it we try using different ingredients to roll the sushi.

Sushi rice
1 cup sticky rice
4 tbsp rice vinegar
3 to 4 tbsp sugar
1/2 tsp salt
1 2/3 cup water

Wash the rice and make the rice with 1 2/3 cup water and salt in the rice cooker.
Heat rice vinegar and sugar until the sugar is dissolved add the hot mixture to the cooled rice and mix.

Ingredients to place inside the sushi
fish roe
imitation crab
avocado I prefer spreading it as a paste
carrots cut like a long thin stick
cucumbers discard the inner seeds and cut into thin sticks
roasted seaweed

To serve
wasabi
pickled ginger
soya sauce
Prepare the sushi mat with cling film all around it so there is no need to clean the rice that goes in between the mat.

Lay the roasted seaweed or nori the rough side up on a sushi mat and put about 3 tbsp rice and spread with a flat spoon or hands leave about 1" of the top of the seaweed without rice. It is easier to handle the sticky rice if hands are wet, so place a bowl of water to dip the hands and spread the rice.
Place ingredients that are thinly cut in the middle of the sushi and roll tight. Keep all the rolls aside. Then cut 1" rolls and serve with wasabi, pickled ginger and soya sauce.


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Sunday, January 31, 2010

Crispy dosa and channa dal fritters

urud dal dosa pancakes
Crispy urud dal pancakes

dosa batter
1 1/2 cup parboiled, short grain or idly rice
1/2 cup husked split urud or black gram dal
1/2 tsp fenugreek seeds
1/2 cup rice flakes or cooked rice
1/2 tsp salt

Soak the rice with 1/4 tsp fenugreek seeds in a bowl. In another bowl soak the dal with 1/4 tsp fenugreek seeds overnight or for at least 6 to 8 hours. Water should be at least an inch above the level of the rice and dal.

Grind the soaked rice separately to a fine smooth paste. Grind the dal to a lightly coarse texture. Grind the leftover cooked rice or washed rice flakes with some water. Then add all the ingredients together with the salt to taste and leave it for about 6 hours to ferment in a big bowl as the batter may double when fermenting. 
urud dal dosa pancakes
Before making the dosa add water to the batter to make a pourable consistency that is not runny.

Heat a hot griddle and wipe it with some oil, then pour the batter with a ladle and using the back of the laddle quickly smoothen it in a circular motion. 
urud dal dosa pancakes
Sometimes I cover with a lid, as I find the dosa cooks quickly. When the sides are cooked it is easy to flip and cook the other side. 
urud dal dosa pancakes
Serve hot with chutney and sambar.
urud dal dosa pancakes
Coriander chilli coconut chutney
1/2 cup coconut
1/2 cup coriander leaves
2 green chillie
1/2 tbsp tamarind pulp
1/4 cup water
1/4 tsp salt to taste

Grind all the ingredients together.

Tempering
1 tbsp oil 
1/4 tsp mustard seeds 
1 tbsp onion

Heat the oil and the spices. Add the onion and when it is soft add it to the ground mixture and serve. 
urud dal dosa pancakes
Masala vada

masala vada recipe
1 cup channa dal or split chickpeas
water to soak
1 green chillie
2 tbsp onion chopped
1/4 tsp cumin and fennel seeds
1 or 2 curry leaves
1/2 tsp salt
oil for frying

Soak the channa dal overnight or for about 3 hours with enough water. Grind the dal coarsely without water, add a tbsp of water at a time if needed for the grinder. 

Cut green chillie, curry leaves and onion and add it to the ground dal with cumin, fennel and salt. 


I added a little hot oil into the mixture to bind before frying. Fry in high heat oil until the vada becomes golden brown, reduce the heat if the vada is becoming brown fast.

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