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

Tuesday, September 13, 2011

Fish baked in banana leaf



400g (1 pkt) sole or any type of fish fillet
2 tbsp coconut oil or vegetable oil
1/2 cup onion
1/4 cup tomatoes
1 green chillie optional
1/2 tsp ginger grated
1 tbsp tamarind
1/2 tsp chillie flakes
1/2 tsp fennel seeds coarsely ground
1/4 tsp turmeric
1/2 tsp salt
banana leaves to wrap

Heat 1 tbsp oil sauté the onions with the spices, garlic and ginger. When it is a little soft add the tamarind liquid and tomatoes. Cook for about 2 minutes for the spices to blend.
Place the fish fillet on the banana leaf and put the sauce over it and wrap with the leaf. There is no need to wrap it tightly.


Bake for 20 to 25 minutes at 425F, the time depends on the type of fish and preference. If there is lots of liquid leave for another 5 minutes more in the oven for it to absorb. The fish doesn't need to become dry, it is better if there is some liquid left.
Any type of fish fillet can be used. If banana leaves are not available, use foil or wax paper.
This goes to MLLA #39.


I won the book Plate to Pixel by Helene Dujardin from Susan, the well seasoned cook for participating on her MLLA #37. I enjoy this monthly event very much, prior to this event I wasn't sure what legumes included :) Thank you Susan for this knowledge and for this fabulous book which is user friendly with awesome pictures and tips.
Susan, this is my first win blogging :) I very much appreciate your kind words and hoping to benefit from this book :)
This "thank you" picture goes to black and white wednesday.


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Saturday, September 10, 2011

Grape leaf rolls or Dolma

Grape leaf rolls
about 25 grape leaves *
1 cup of boiling water to blanch
1 cup of cold water to place after blanching

* If the leaves are small then use more, if it is big then use less leaves.
Grape leaf rolls
For filling
1 tbsp oil
1/2 cup minced meat or burger meat *
1/4 cup rice cooked
2 tbsp onion
3 tbsp mint leaves chopped
1 green chillie chopped optional to deseed

* If using burger meat don't add too much spices or salt as it pre made with spices and salt. If vegetarian can use burgers prepared with vegetarian ingredients.
* If using minced meat season with 1/2 tsp salt, 1/4 tsp turmeric, 1/4 tsp cumin ground, 1/4 tsp pepper
I find filling with cooked ingredients is easy and convenient it doesn't take a long time to cook the filled dolmas.
Heat oil and sauté the onion, burger meat, green chillie. Remove from heat and mix the cooked rice and mint leaves.

to cook
1 1/2 cups stock water or 1 to 2 soup cubes
2 tbsp lemon juice

Let the prepared filling cool a little before wrapping in the leaf. Place the shinny part of the leaf down and the rough part of the leaf up, then place about 1/2 tbsp to 1 tbsp filling depending on the size of the leaf. Roll the leaf tightly similar to rolling spring rolls with the sides first then roll towards the outer tip of the leaf.
Grape leaf rolls
Before placing the rolled leaves in a pan, prepare the pan with extra one or two grape leaves with the rough side facing down to cover the bottom of the pan. Place the wrapped leaves close together without any space or it will expand when cooking and the filling may come out.
Put a fitting saucer or plate over the rolled leaves then pour the stock and lemon juice. Keep something heavy over the plate like a bowl filled with water which helps when it is cooking to keep the rolled leaves in place.
Cook on low medium heat till the water evaporates taking care not to burn the bottom of the rolls. These dolmas taste good even the next day.
Grape leaf rolls
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Tuesday, September 6, 2011

South Indian biryani and tomato jam



1 lb basmati or samba rice wash and soak for 1/2 hour

1 lb chicken
2 tbsp lemon juice
1/2 tsp salt

Marinate the chicken with lemon juice and salt.

grind to paste
1/2 tbsp ginger
2 tbsp garlic
1 tbsp water

grind to paste
6 tbsp cilantro
3 tbsp mint
2 green chillie
1 tbsp water

roast and powder
1 tbsp fennel
1" cinnamon
4 cardamom
6 cloves
1/2 to 1 tbsp peppercorns

tempering ingredients
1" cinnamon
1 star anise (can replace with 1/8 tsp of aniseed)
1 tbsp cashew
1 tsp seaweed (known as kalpasi, black stone flower I didn't use this)
1/8 tsp nutmeg grated
1/8 tsp mace
1 tbsp ghee
2 tbsp oil
1/2 cup onion
3/4 cup tomatoes
4 green chillie uncut

mix and leave aside
1 tbsp rose water
1/4 cup milk
1/4 tsp saffron

Warm the milk in the microwave for about 30 seconds, put the saffron and leave it aside. Mix the rosewater into the milk mixture.

garnish
1 tbsp mint leaves
2 tbsp cilantro
2 green chillie
2 tbsp cashew
1 tbsp raisin
1 tbsp ghee

Prepare all the above before starting to make this biryani.
Heat oil and ghee together. Sauté the tempering ingredients. Then add the onion, ginger garlic paste, the mint cilantro paste, tomatoes, the roasted ground spices and chicken. Add 1 1/2 cups water and cook covered for about 8 to 10 minutes, until the water has absorbed and the chicken is almost cooked.
If the chicken is cooked and water hasn't absorbed remove the chicken with a slotted spoon and leave aside.

Add the soaked rice into the gravy and fry, the rice will swell a little. Add the meat and mix without breaking the meat apart. Add water about 1/2" above the rice and meat. Add salt if needed, and cook on low heat for about 10 minutes.
There will be holes on top of the rice and the water would have almost absorbed, the rice will be more than half cooked.
Put 1 tbsp fresh mint, 2 tbsp cilantro about 2 uncut green chillie over the rice.
Sprinkle with the aromatic milk rose water mixture. Spread the cashew, raisin and ghee. Close tightly with a lid and seal it with flour.
Cook on low heat by placing the pan over a skillet for about 1/2 hour until the flour around it has cooked. Placing the rice pan over the skillet will avoid the rice from burning on the bottom.
This recipe is adapted from here, it is made with only a few spices and fresh ingredients. According to Viki's kitchen, it is made at Muslim weddings and served with other dishes and tomato jam.
Tomato jam
2 cups tomatoes
3 tbsp sugar more to taste
1/2 tsp cardamom powder
1 tsp cashew nuts
1 tbsp raisin
1 tbsp ghee
1/2 tsp rose water

Leave the tomatoes in boiling water, peel skin and puree. Mix the tomatoes with sugar and cardamom and cook on medium low heat until it is thick.
Heat ghee separately and fry the cashew nuts and raisins then add it to the cooked thick jam. Add rose water and mix.

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Monday, August 15, 2011

Rice with vermicelli


1 cup basmati rice
1/2 cup vermicelli
1 tbsp ghee or butter
1/2 tsp salt
water 1" higher than the rice

Soak the rice for 1/2 hour before making.
Heat butter and roast the vermicelli. Then add the the soaked rice without water to the same pan and roast it till it becomes opaque.
Add salt and water. Cook in low heat until the water has absorbed and the rice is cooked. Leave it covered for 10 minutes then open and serve.
I served this rice with eggplant casserole.

You might notice there are lots of events around Ramadan, so here is a little about it...

Ramadan is an Islamic holy month in which the Quran (the holy book) was sent down to the prophet Muhammed (peace be upon him). It is obligatory to fast, in which we are permitted to eat and drink at night and not during the day.
The term suhur means before dawn when we eat, and iftar is when we break our fast at sunset.

Fasting was prescribed to the followers of the previous prophets as well (peace be upon them). We ask Allah (s.w.t) for blessings, forgiveness and protection from hell fire.
Fasting is believed to help in piety, patience, self restraint, to be grateful, for healthy mind and body and to glorify Allah (God).

I wanted to share this information because many of you maybe unsure of what Ramadan is. Inshallah (God willingly) it helps to understand a little about it.

I am so pleased to have such wonderful blogging friends from many cultures and religious diversity who are open minded and caring, thank you for the lovely greetings. Peace to all of you :)

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Wednesday, July 13, 2011

Coconut chutney


1 1/2 cups fresh grated coconut
1 tsp ginger grated
3 to 5 green chillies chopped
1 tbsp tamarind pulp
1/2 cup water
1/2 tsp salt

tempering
1/2 tsp oil
1/2 tsp mustard seeds
1 tbsp curry leaves
1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.
Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.
Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

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Wednesday, July 6, 2011

Savoury pancakes and giveaway winner



1/4 cup cavena or other *
1/4 cup rice any type
1/4 cup urud dal split black gram
1/4 tsp fenugreek seeds

tempering
1 to 2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds coarsely ground
1/4 tsp fennel seeds coarsely ground
1 to 2 green chillies chopped to taste
2 to 3 tbsp onion chopped
1/2 tsp ginger grated
1 tsp salt
water to soak and to make the batter

Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.


Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.


Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake.
As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes.
These savoury crepes or dosa can be eaten on its own.

* If you don't have cavena use oats, barley or quinoa in the same way.

Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.

Stay tuned for more giveaways and events by following on google friend connect.
Review and giveaway coming soon Joy Bauer's books.

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Friday, July 1, 2011

Rhubarb chutney


This simple to make, sweet and spicy rhubarb chutney goes well with rice and flat breads.

1 tbsp oil
2" cinnamon stick
2 clove
2 cardamom
1/2 tsp yellow or black mustard seeds ground
1/2 tsp cumin ground
1 tbsp vinegar
1/4 tsp turmeric
1/4 tsp salt
1/2 tsp chillie powder or more to taste
5 stalks or 2 cups rhubarb cut into small
2 to 3 tbsp brown sugar or more to taste

Heat oil add the cinnamon, cardamom and clove. Then add the ground mustard seeds and ground cumin. Add vinegar and the rhubarbs with all the spices except sugar and let it cook in low to medium heat covered.
Can also cook on low heat without covering until the rhubarbs have become soft and creamy.
Add sugar 1 tbsp at a time and taste to make sure it is sweet and spicy enough to your preference.
Remove from heat, cool completely and put into a jar or tight container and leave it in the fridge to serve later or serve it immediately.

This chutney will lasts for months if it is put in a sterilized container, a clean spoon is used when taking the chutney out of the jar and kept in the fridge.
Here is more information on rhubarbs and its benefits. Happy Canada day and 4th of July to all the readers.

The leaf blade of Rhubarb is poisonous and should not be eaten. Use only the stalks without any part of the leaf especially if you are cutting it from the garden.


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Saturday, June 18, 2011

Steamed eggplant yogurt salad


This raita is made with steamed eggplant, it is a delicious cold salad to serve as a side dish with rice, flat breads and bread or serve as a dip with vegetables.

1 eggplant
2 to 3 tbsp yogurt
1 green onion or scallion chopped
1/4 tsp salt to taste
1/4 tsp pepper to taste

Cut the eggplant into 4 and steam in a steamer for 10 minutes. Remove from heat and put it in a plate. With a fork mash it and leave it to cool before adding the yogurt. When steamed the eggplant will be about 4 to 5 tbsp.
Beat the yogurt, chopped green onion, salt and pepper with a fork. Add the cooled mashed eggplant to the yogurt mixture.

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

Monday, June 6, 2011

Paneer gravy curry


1 cup paneer cut into cubes
1/2 tsp chillie powder
1/2 tsp salt
1 tbsp flour

Mix paneer with chillie, salt and flour leave a side. Heat oil and fry to brown all sides, remove and keep it aside and prepare the gravy.

gravy
1/2 tbsp oil
1/2 cup onion
1/2 cup tomato
1/2 tbsp curry leaves optional
1 bay leaf
1 green chillie chopped
1/2 tbsp garlic chopped
1/4 tsp fenugreek seeds
1/2 tsp chillie powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp salt to taste
1/4 cup water
1/4 cup cream or coconut milk

Heat oil add fenugreek seeds, onion, curry leaves, garlic, green chillie, tomato, bay leaf and spices then add the spices, saute. Add water with cream and then add the prepared paneer to coat the gravy and keep in low heat for about 2 minutes.
Serve as a side dish with rice or roti.
If coconut milk is used instead of cream it would have a different taste.

This creamy curry would be delicious wrapped in roti as well so it goes to stuffed paneer event. It is also at Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored byIle de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

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Tuesday, May 24, 2011

Cavena


I got to taste a wonderful new grain Cavena, naked oats. It is a healthy hulless oat which is gluten free and high in protein.

As for the texture, it tastes like bulgur wheat and corn kernels because it has a chewy nutty flavour.
It is a nice rice substitute, a little bit of this grain is very filling. It is a delicious addition to salads and soups. Cavena can also be added into breads and muffins as an oats substitute; toast, cool and grind before adding. Ground toasted Cavena mixed with breadcrumbs can be used for coating and frying i.e. fish.

Here is the nutritional analysis an interesting chart. It has more dietary and soluble fibre, protein and omega fats.


To make this grain simply put 1 cup of Cavena into 2 to 2 1/2 cups of water with a pinch of salt (this is optional) and bring to a boil. Cook covered in low heat for 40 minutes till the water as absorbed. It doesn't get overcooked as the texture of this grain is soft and chewy.


1 tbsp olive oil
1/2 tsp cumin seeds
1 bay leaf
2 tbsp onion
1/2 cup carrots
1/4 cup pepper
1/4 tsp salt
1 cup cooked Cavena

Heat oil add cumin seeds, bay leaves and onion. Then add carrots, pepper, salt and saute. Add the Cavena once the carrots are cooked to taste. Serve hot.


This rice of the prairies is sold in Canada and it will be available in the US do check it out and enjoy including it in your diet.

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Thursday, May 19, 2011

Red kidney beans curry


Red kidney beans (Rajma) curry

1 cup before soaking or 1 can of red kidney beans
1 tbsp oil
3 tbsp onion
1/4 cup tomatoes
1 tbsp curry leaves
1 green chillie chopped optional
1/2 tbsp garlic
1 tsp ginger grated
1/2 tbsp chillie powder
1/2 tbsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp salt to taste
1/2 cup water
garnish coriander leaves chopped

I used a can of red beans, if using dried soak overnight before cooking.
Heat oil add onions, curry leaves, garlic, ginger and saute. Add the tomatoes and saute. Add all the spices and the beans.
Add water and cook covered in low medium heat till the beans are cooked well. Mash the beans a little and cook for a few minutes, if you like more gravy add more water. Garnish with coriander leaves if using.
Serve it with roti or rice.

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Sunday, April 17, 2011

Quinoa with vegetables


1 cup quinoa
1 1/4 cup water
1 soup cube vegetable or chicken*
2 tbsp oil
1/2 cup carrots
1/2 to 1/4 cup beans
1/4 cup celery
1/4 cup cabbage
1/4 tsp chillie powder to taste
salt is not necessary as the soup cube as salt

Rinse and drain the quinoa using a sieve.

Boil the water add the soup cube, then add the washed quinoa. Quinoa swell more than double its amount when cooked so put in a big pan. Simmer in low heat for about 15 to 20 minutes until it is cooked and water evaporates. It will be soft, use a fork and fluff the quinoa before stir frying.
* I used maggie soup cube, can replace the water with stock so it is the correct measurement.

Heat oil add the vegetables and chillie powder if using and stir fry until it is cooked to preference. Add the cooked quinoa and toss to blend with the flavours. Serve hot.


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