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

Thursday, April 14, 2011

Rice pudding


1 cup cooked short grain sticky rice or any type of starchy rice*
2 cups of milk
2 tbsp sugar or more to taste
2 cardamom grind the seeds to a powder
1/4 tsp saffron strands
1 tsp rose water
1/2 cup or more combination of nuts **

* Cook the rice till it is soft with water and a pinch of salt, salt is optional. It is faster and easier to use fully or half cooked rice.
** Chop or use a mortar and pestle to coarsely break the nuts. I used almonds, pistachios and cashews.
Add milk to the cooked rice with sugar, cardamom, saffron and cook again on low medium heat till the rice is soft and milk has absorbed into the rice. Keep stirring frequently to make sure the milk is absorbed and to prevent burning. Add the nuts and rose water. Mix and cook for about 2 minutes. Serve warm or cold.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, March 25, 2011

Tamarind rice


1 1/2 tbsp tamarind in 1/4 to 1/2 cup hot water
2 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tbsp urud dal
1/4 tsp asafoetida powder
2 to 4 red dry chillie
1 green chillie sliced
1/4 tsp turmeric powder
1 tbsp curry leaves
2 cups cooked rice at room temperature or chilled
1/2 tsp salt
2 tbsp coriander leaves garnish
1 tbsp cashews roasted garnish

Leave the tamarind pulp in the hot water for about 10 minutes squeeze to take out the liquid, add more water and squeeze to remove more liquid and discard the pulp.

Heat oil in medium high heat add mustard seeds then add urud dal, asafoetida and red dried chillie. Lower the heat to medium, add green chillie, turmeric, curry leaves. Add the cooked chilled rice and press with a back of a spoon and keep stirring to make sure there are no lumps. Add salt and tamarind liquid, increase the heat and stir fry for about 2 to 3 minutes until the spices are blended. Keep stirring the rice to make sure there are no clumps and to avoid burning the bottom of the rice.
Add the coriander leaves and mix. Garnish with cashews and serve hot.




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Saturday, March 12, 2011

Teriyaki stir fry


1/2 cup beef boneless cut into small slices *
1/2 cup carrots
1/2 cup beens
1/2 cup mushrooms
1/2 cup broccoli
1/4 cup onion
1/4 cup tomatoes

marinate
1/4 tsp chillie powder
1/4 tsp turmeric
2 tbsp teriyaki sauce
1 tbsp soya sauce
1 tbsp tamarind pulp

* Can use chicken, mutton, tofu cubed, seafood or paneer cubed instead of beef and marinate.
Marinate the meat for a few hours (1 hour or more depending on how much time you have).
Heat oil add meat without the marinate and fry. Add onions to the meat and saute. Add the vegetables then add the marinate and stir fry everything.
If the meat is not cooked to preference, keep it covered and cook on low heat.
Toss the stir fry with pasta, noodles or rice or it can be served as a side.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, February 2, 2011

Semolina steamed cake (rava Idly)


1 1/2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp curry leaves chopped
1/2 tsp grated ginger optional
1 cup semolina (rava)
1 tsp salt
1/2 cup yogurt whipped
2 tbsp coriander leaves chopped
1/2 cup water
optional vegetables 2 tbsp carrots, 2 tbsp zucchini grated

1 tsp baking soda
1 tsp lime juice

2 cups of water for the idly pan
1 tbsp oil to apply on idly moulds

Heat oil add mustard seeds then add cumin seeds. Add the curry leaves and ginger grated if using. Add the semolina and keep stirring and roast till it becomes a light golden colour and you can smell the aroma. Remove from heat, transfer into a bowl and add salt.
When the semolina becomes a little cool add the whipped yogurt and mix. Add water little at a time and make a smooth batter. Leave aside for about 10 minutes covered.
If using vegetables grate them and add it to the mixture. The batter should be thick pourable consistency, don't add too much water. Usually semolina absorbs water so you might have to add a little more than 1/2 cup of water.

Heat a big pan with 2 cups of water in medium high heat before adding the baking soda and lime juice into the mixture.
The pan should fit the idly stand and water on the bottom of the pan should not touch the mould, so adjust water accordingly. A tight fitting lid with a hole where the heat can escape is necessary.
Oil the idly moulds using a pastry brush.
Instead of using baking soda and lime juice can use 1 tsp of Eno salt, available in Indian stores. Add eno salt or add lime juice and baking soda into the semolina mixture and quickly mix, you will see the mixture will fizz.
Once the eno salt is put the mixture should be steamed right away so this step is the last. Quickly put a tbsp of mixture into each oiled mould, don't put too much on each mould.

When the water is boiling in the pan carefully put the idly stand and cover with the tight lid and steam on medium high heat for 7 to 9 minutes. Insert a skewer in the middle and if it comes out clean it is done. Off the heat and leave it for 2 minutes.
Carefully take the idly stand out of the pan, be cautious as it is hot and steam will escape. Using a spatula or spoon slide the idlies out of the mould. If it is steamed for a long time idlies will become hard.

This recipe makes 16 idlies. Serve the hot idlies with chutneys, sambar, dal or gravy.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, January 27, 2011

Rice flake breakfast


1 cup rice flakes (poha, aval, flattened or beaten rice)
2 cups cold water to wash and soak
2 tbsp oil
1/4 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp cumin seeds
2 tbsp onions chopped
1 green chillie chopped to taste
1/4 tsp turmeric
1/4 tsp salt
2 tbsp coriander leaves

Wash rice flakes in cold water and leave for about 2 to 3 minutes then squeeze out the water, leave it aside. If rice flakes are kept for a long time in water it will become soggy.

Heat oil add mustard seeds, then add fennel after that add cumin seeds. Add onions then green chillie, turmeric and salt. When onions are soft add the rice flakes and stir fry for about 2 minutes, press with a back of a ladle to keep the rice flakes separate from each other. Add coriander leaves and serve hot.

Can add vegetables such as carrots and peas after adding the onions, stir fry the vegetables a little before adding rice flakes.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, December 20, 2010

Green gram and rice dessert


1/2 cup green gram or mung bean or moong dal
2 cups water
1/4 cup raw rice
2 cardamom
2" cinnamon stick
pinch salt optional
1/2 cup to 1/4 cup jaggery to taste
2 tbsp coconut milk powder in 1 cup water
cashews and raisins garnish optional

Roast green gram and add water and boil. When it boils add rice, cinnamon stick, cardamom and cook. It should be well cooked and be able to mash it with the back of the spoon.
Add more water if needed and jaggery cook until water is absorbed.
Add thick coconut milk and cook for a few minutes.
Put the thick mixture on a serving plate and serve warm.

Sometimes, like in this picture amount of rice is increased to 1 cup and 1/2 cup green gram with 1/4 cup jaggery. Can serve with tamarind chutney optional if less jaggery is used.
Colour depends on how much jaggery and green gram is used.
Can use milk instead of coconut milk and brown sugar instead of jaggery. 1/2 coconut grated is used to make milk or use coconut milk powder.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Wednesday, December 8, 2010

Salad, stir fry and more with Olivado oil


Olivado Avocado oil is available in many parts of the the world and now in Canada.
I am glad to receive a complimentary package from Olivado oils to review and to be introduced to this delicious brand of cold pressed extra virgin avocado oil.
Here are a few dishes I tried it on; stir-fried egg rice, broccoli stir fry and in roti's with vegetables and meat. It didn't burn in high heat rather gave an enhancing flavour without overpowering the dishes.
It is perfect for frying, sauteing and cooking.


It has an excellent source of Vitamin E reduces cardiovascular diseases. It also has chlorophylls antioxidants that reduce risk of cancer, cartenoid lutein which reduces age related macular degeneration and prostate cancer.
It doesn't have trans fats or sodium. It is cholesterol free and is a heart healthy product.
It is also good for the skin and hair.
It is suitable for raw food diet and is excellent on salads, dressing and dipping.

This salad is tossed with avocado oil and topped with croutons and parmesan cheese.

Some flavours ...
Olivado Avocado oil has a delicious buttery smooth flavour.
Avocado zest has a tang of lemon taste.
Omega plus has a blend of avocado, olive and flaxseed oil; natural way for good heart health in children and adults which reduces risk of coronary heart disease.
Macadamia nut oil unique and flavourful.
It not only provides quality, shelf life but it is also organic. Olivado is committed to helping over 600 family owned farms in Kenya; that previously didn't have a market for their produce.
I certainly feel good using this product, check it out for yourself I am sure you will love it too.

All opinions are mine and all rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, November 25, 2010

Slow cooked biryani



Rice



1 tbsp ghee
1" cinnamon
1 cardamom
1 clove

2 1/2 cups basmati rice
1/2 tsp salt
water

Heat 1 tbsp ghee add cinnamon, cardamom, clove and saute rice till transparent then add water and salt. Cook rice till it is half cooked. Add about 1/2" water above the rice and cook in the rice cooker and remove the rice right away when it is done.

Can also cook the rice in 1" water above the rice and in about 10 minutes drain the water from the rice.
meat
2 1/2 lbs beef, mutton or chicken with bones cut into cubes
1 cup onion
2 cups tomatoes
1 tbsp ginger garlic paste
1 tbsp curry leaves
2 tbsp masala powder (see below)
1/2 tbsp chillie powder
10 green chillies
1/2 tsp turmeric powder
1/2 tbsp salt
1/2 cup oil
1 cup coriander leaves
5 cardamom
2" cinnamon stick
1/2 cup ghee
1 cup water
1/4 cup coconut grated
10 cashews

Fry to garnish
2 tbsp raisins fried in ghee

2 tbsp ghee
2 tbsp cashews
2 onions cut into rings
1/2 cup oil
Fry raisins in ghee and leave aside. Fry cashews till golden brown and leave aside. Fry onions till golden brown and crispy and leave aside.

Grind cinnamon and cardamom to a powder and add for more flavour. Marinate the meat for about 15 minutes with all the spices.

Can use the same oil used for frying raisins and onion (if there is more than 1/2 cup oil remove the excess). Add ghee to the oil and saute the onions then add tomatoes, ginger garlic paste, marinated meat, chillie cut into small pieces. Add water and cook covered till the meat is well cooked.

Grind coconut and cashews into a paste add to the meat towards the end and cook the meat till the paste blends and the gravy is thick. There should be about 1 1/2 cups to 2 cups of thick gravy.

In a big pan layer meat with gravy, rice, coriander leaves, meat with gravy then rice and coriander leaves again. Cook in low heat for 20 minutes covered tight with a floured pastry to seal the lid.


It is optional to add egg yellow food colouring powder. To put colouring make holes with a wooden spoon then pour the colouring mixed with some water into the holes.


The rice will be fully cooked.

For the floured pastry mix a smooth pliable dough with flour and water. Here are some pictures of how to seal the pan.
Before slow cooking.

After slow cooking the pastry would have expanded and changed colour.


masala powder
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp pepper corns
1/2 tsp saffron
1 tbsp split channa dal

Roast and grind to powder, this masala powder is used for beef, mutton and chicken.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Monday, November 15, 2010

Eggplant rice


2 cups cooked rice
2 cups eggplant
1/4 tsp turmeric
1/2 tsp salt
1 1/2 tbsp oil
1 tbsp tamarind to pulp in 1/4 cup water
1/2 tsp fenugreek seeds
1/4 tsp mustard seeds
1 tsp channa dal
1 tsp urud dal
1 tbsp curry leaves
2 dried red chillies seeds removed
10 cashew nuts

spice powder to grind
1/4 cup coconut grated
1 tbsp coriander seeds
1 tbsp channa dal
1 tbsp urud dal
2 dried red chillies seeds removed
1/2 tsp asafoetida

Roast the ingredients for the spice powder and grind to a fine powder.
Cut the eggplants into cubes and marinate in turmeric and salt. Heat 1 tbsp oil and fry the eggplants, remove and keep aside.
Heat 1/2 tbsp oil add mustard seeds, channa dal, urud dal, fenugreek seeds, curry leaves, red chillies and cashew nuts. Add tamarind pulp cook for a few seconds when it thickens add spice powder. Then add eggplants cook for a few minutes until eggplants are tender and spices blend. Toss the rice, adjust salt if needed and serve hot.
This recipe is adapted from Priya' recipe and goes to Hearth and soul, MLLA 29 at Lisa's kitchen.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Monday, November 8, 2010

Sambar (lentil and vegetable stew)


1 cup toor dal cooked with 1/2 tsp turmeric
2 tsp coriander seeds
2 dried red chillie remove seeds
1/4 tsp fenugreek seeds
2 tsp channa dal
pinch of asafoetida
1 tbsp coconut grated
1/2 tbsp oil
1/2 cup pumpkin cubes
1/4 cup eggplant cubes
1/2 cup carrots chopped
1/2 cup drumsticks 2" pieces
1 cup tomatoes chopped
4 cups of water
1/2 tsp salt
1 tbsp tamarind pulp in 1/2 cup water

tempering
1 tsp oil
1/4 tsp mustard seeds
1 dried red chillie broken remove seeds
1 tbsp curry leaves
1 tbsp onion

Cook dal with turmeric and salt until it is soft.
Roast coriander seeds, dried red chillie, fenugreek, channa dal, asafoetida and coconut. When golden brown cool and grind to a fine paste.
Heat 1/2 tbsp oil add vegetables and saute for a few minutes then add spices, water and cook till vegetables are almost cooked, the water would have almost absorbed. Add dal and tomatoes, cook for a few minutes. Add the tamarind puree in the end which stops the vegetables from cooking further.
In another pan heat 1 tsp oil add mustard seeds, dried red chillie, curry leaves, onions and saute. Add it to the sambar and cook for about 3 minutes.
Can use any combination of these vegetables. Can also use mysoor or split red lentil instead of toor dal. Usually served with dosa.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Friday, October 22, 2010

Paella rice


2 cups rice
3 tbsp olive oil
1/4 cup onions
1 tsp garlic
2 bay leaves
1 tsp mixed herbs or dill
1 tbsp curry leaves optional
1/2 cup tomatoes
1/4 cup bell peppers
1/4 cup carrots
1/2 cup shrimp
1/2 cup squid
1/2 cup chicken
1/4 tsp turmeric
1/4 tsp pepper or chillie powder or paprika
1 tsp salt
1/4 tsp cumin ground optional
2 soup cubes or stock
1/4 tsp saffron
water
2 tbsp parsley

Wash and soak the rice for 15 minutes. Season the chicken and seafood separately with salt, pepper or chilli powder and turmeric leave aside for 15 minutes. Mix the saffron with a little hot water and leave aside.
Heat oil fry the chicken then the shrimp and squid till golden brown, remove and leave aside. Add oil if needed and saute onions, garlic, herbs, vegetables and rice for a few minutes. Add tomatoes and slightly fried meat and seafood, soup cubes and all the spices with the water about 1" above the rice cover and cook on low heat for 20 minutes. Don't mix the rice when it is cooking. Garnish with parsley and lemon wedges.
I use maggie soup cubes. Can add other vegetables like peas, seafood and sausages cut into small pieces as well. Add a little more saffron if it isn't yellow the rice as to be yellow.

Paella rice goes to regional recipes Brazil.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First