ironamma

A new wave of vegetarian cooking!

Archive for the tag “rice”

Sticky Pineapple Rice/Quinoa!

sticky pineappleMy daughter did not take up the juice diet as she’s about to have a baby. In her last weeks she has been getting more hungry than usual, probably to put the fat on my grand-daughter. I can hardly wait. As the rest of the household was juicing she had less variety of food to eat than usual.

However, she made it work from our fruit juicing as there was some pineapple pulp/juice left over with some cooked rice and Quinoa in the fridge. Her mind working overtime decided to make sticky pineapple rice/quinoa dish. Had a small taste…it was too good! Tangy, salty, sweet and hot – all tastes in one.

INGREDIENTS:

  • 1 cup cooked rice
  • 1 cup cooked Quinoa
  • 1 cup broccoli – cut small florets
  • 2 cups pineapple pulp juice (juice with a juicer without using a strainer/ or can throw a couple slabs of pineapple in the blender and finely blend)
  • 3 garlic cloves – slice
  • 1/4 white onion chopped
  • 1/4 finely minced jalapeno green chilli
  • 1 tsp red chilli oil – contains sesame/soy/ginger/garlic oil
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt

PREPARATIONS: 

  • In a pan heat olive oil and red chilli oil on medium, add and saute garlic & onions until golden.
  • Then saute broccoli florets for a few minutes. Remove florets to a plate.
  • Then add the green chilli, cooked rice/quinoa, salt and pour in the  pineapple pulp until it thickens and becomes sticky.
  • Garnish with broccoli florets

*Note:

  • Cooking Rice/Quinoa: Microwave uncovered 1/2 rice and 1/2 cup quinoa in 3 cups of water for 15 – 20 min.
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Kheer Medley / Pudding

Indulge! Bal Gopal’s Favorite!

INGREDIENTS:

  • 1 gallon (3.8 L) milk – 2% or whole milk (I used 2%)
  • 1 cup jasmine rice or Basmati – microwave uncovered in 2 cups of water for ~15 min
  • 1 1/2 cup makhana (also known as foxnut) – mix with 1 tsp ghee or butter and spread out on a plate to toast in the microwave for ~40 sec (then break into half)
  • 1 1/2 cup paneer – crumble like large curds of cottage cheese or make fresh by bringing 1/2 gallon whole milk to a boil, then pour vinegar little at a time until the milk curdles. Wash the large curds with water few times to remove sourness and drain in the cheese cloth.
  • 1/2 cup wheat vermicelli – mix with 1 tsp of ghee or butter and toast in microwave for 1 1/2 min (check every 30 sec)
  • 1/2 cup yellow raisins and few munakka (big raisins – wash and remove seeds)
  • 1/4 cup almond – soak and remove skin (cut in half or slivered)
  • 1/2 cup pistachio and cashew – round cut
  • 1/4 cup shaved coconut – toast in microwave 1 1/2 min (check every 30 sec)
  • 2 tbsp chironji (seeds of Buchanania lanzan plant) – wash
  • 1 big piece of ginger – smash just enough to keep it intact
  • 1 tbsp butter
  • 2 tsp cardamon (grind the seeds and saffron in the mortar)
  • 1/4 tsp saffron
  • 1/8 tsp nutmeg (optional)
  • 1 tsp rose water
  • 1/2 tsp kewara
  • 1 1/2 to 1 2/3 cup sugar – or add sweeteners of your choice (better options available in the market)
  • 1 can evaporated milk (optional)

PREPARATION:

  • In a sauce pan heat 1 tbsp butter and lightly toast almonds, pistachios, cashews, chironji and raisins – then add the cardamon/saffron until the smell comes through. Keep it aside.
  • Bring milk to a boil on medium heat by stirring constantly so it does not burn. Can also microwave in a big glass bowl for ~20 min or more.
  • Add ginger – stir for 10 min.
  • Then add cooked rice, makhana, paneer – stir for 15 min.
  • Add evaporated milk,vermicelli, sugar and toasted mixture for another 15 min.
  • Remove ginger piece.
  • Reduction by 1/4 is sufficient as it thickens when it cools.
  • Last add coconut, rose water and kewara.
  • If the pudding thickens just add little milk.

Garnish:

Garnish with powdered pistachio and verk (thin silver leaf) or top it of with your favorite berries and fruits or favorite sweets – gulab jamun, burfi, laddu, chumchum, halwa, cake, pie, muffin, etc. I have tried the kheer with chocolate cake and loved it.

Notes:

  • Can also add tapioca pearls if desired.
  • Rice (coarsely broken) – soak and cook directly in milk, but need to stir constantly to avoid burning the milk. Otherwise, microwave for intervals of 15 min and stir each time.
  • I prefer using milk than evaporated milk so that the flavors of all ingredients come through in the pudding.

GARLIC RICE

Carmalized savory garlic rice.

INGREDIENTS:

2 cups rice – microwave uncovered in 4 cups water/ 1 tbsp butter or olive oil for 23 min.

1 cup slivered garlic

1 stem curry leaves

4 tbsp finely chopped cilantro

Seasoning:

1 tsp small mustard seeds

3/4 tsp carom seed

1/2 tsp urad daal

1/4 tsp fenugreek seeds

1/4 tsp asafoetida

4 to 5 hand broken red chiles or to taste

1 tsp salt or to taste

2 1/2 tbsp olive oil

PREPARATION:

Temper mustard, carom, urad in oil – reduce heat add fenugreek, asafoetida, red chiles, curry leaves and garlic. Saute until garlic is roasted. Add salt and mix the seasoning with rice.

Garnish with cilantro. Serve with yogurt on the side.

Toor Daal, White Bean and Spinach Soup

This soup goes by it self without bread or rice. I usually top it  with a scoop of cottage cheese.

INGREDIENTS:

  • 1 cup Toor Daal
  • 1 can washed white bean or 1/2 cup soaked white beans overnight
  • 1 can cut tomatoes coarsely blended
  • 1/3 to 1/2  Costco spinach chopped
  • 1 tbsp tomato paste
  • 1 tsp sea salt or to taste
  • 1/2 tsp turmeric

BLENDED SPICES:

  • 1/3 tsp cumin, 2 or 3 whole dried red chile, 1/4  tsp whole black pepper, 1 small stick of cinnamon, 1/2 tsp chana daal, 1/2 tsp urad daal, 1/2 tsp fenugreek seeds, 1 tsp coriander seeds  and 1 stem curry leaves.
  • 1/4 cup coconut milk
  • 3/4 tbsp tamarind pulp or 1 tsp lemon juice
  • 1/2 tsp mustard seeds and 1/4 tsp asafoetida
  • 1 clove minced garlic optional

PREPARATION:

Cook  toor daal and soaked beans in 4 cups of water in pressure cooker until soft. Add  tomatoes, spinach, tomato paste, turmeric, salt and the blended mix. Simmer for 10 to 15 min on medium heat.

Blended mix-

Heat 1 1/2 tbsp of oil on medium heat add cumin, chana, urad, black pepper, red chile,coriander, cinnamon,  fenugreek and curry leaves until golden. Do not burn! Cool and blend with coconut milk, tamarind pulp and 1/8 tsp raw mustard seeds.

Add water if required to make a medium consistency. Lastly, temper  mustard and asafoetida (hing)  in 1 tsp of clarified butter and mix it in the thick soup.

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