Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Monday, April 21, 2014
SHRIMP FRIED RICE
This recipe is light, flavorful, versatile and most of it can be made ahead and just heated together at meal time. It is one of our favorites (summer AND winter) and double or tripled, it is great for a crowd!!
3 cups of cold COOKED rice (day old rice is best)
5 slices of bacon (save 2 tablespoons bacon fat )
1/2 cup chopped sweet onion
1/4 cup sliced green onion tops
1 pound of large shrimp
2 eggs beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
dry crushed red pepper flakes to taste
2 tablespoons soy sauce
1/4 teaspoon sesame oil
Sliced cherry tomatoes for decoration
Any veggies you want to add (cooked and chopped)
Spray your largest frying pan with vegetable spray and heat to medium high. Beat 2 eggs and pour them into the pan, tilting the pan so the eggs spread out nice and thin. When the eggs are starting to "set", sprinkle lightly with a few crushed red pepper flakes. Flip the eggs over and remove from heat. If the eggs dont flip over in one piece, thats ok, just keep the pieces as large and thin as you can. Remove from pan.
When the eggs are cool enough to handle, roll them up and slice thinly (to get thin strips of egg). This sounds like a hassle, but it is an important part of the dish; set aside.
Fry 5 slices of bacon until crispy, remove and drain on paper towels set aside (reserve some bacon fat).
Put 2 tablespoons of the reserved bacon fat in a wok or large frying pan, add 1/2 cup chopped sweet onion and saute until tender; add 3 cups of COLD cooked rice, the crumbled bacon, 1/4 cup sliced green onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper and any other chopped (cooked) vegetables you want to include; gently mix over medium heat.
Add 2 tablespoons soy sauce, 1/4 teaspoon sesame oil and one pound of COOKED shrimp (see note). Gently toss, and heat through; gently stir in egg strips just before serving. Decorate with sliced cherry tomatoes.
NOTE: If you are using precooked shrimp, just stir them in at the end of the recipe.
NOTE: If you are using raw shrimp (which I highly recommend), CLICK HERE for my easy cooking method.
NOTE: If you are using frozen raw shrimp, make sure they are completely thawed and drained and patted dry before you cook them (or they will boil as they defrost and get rubbery).
NOTE: It is important that the rice used in this recipe be made ahead of time and chilled in the fridge. It is a great use for leftover rice.
NOTE: You will not be happy with the outcome of this recipe if you use freshly made rice.
Read More..
5 slices of bacon (save 2 tablespoons bacon fat )
1/2 cup chopped sweet onion
1/4 cup sliced green onion tops
1 pound of large shrimp
2 eggs beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
dry crushed red pepper flakes to taste
2 tablespoons soy sauce
1/4 teaspoon sesame oil
Sliced cherry tomatoes for decoration
Any veggies you want to add (cooked and chopped)
Spray your largest frying pan with vegetable spray and heat to medium high. Beat 2 eggs and pour them into the pan, tilting the pan so the eggs spread out nice and thin. When the eggs are starting to "set", sprinkle lightly with a few crushed red pepper flakes. Flip the eggs over and remove from heat. If the eggs dont flip over in one piece, thats ok, just keep the pieces as large and thin as you can. Remove from pan.
When the eggs are cool enough to handle, roll them up and slice thinly (to get thin strips of egg). This sounds like a hassle, but it is an important part of the dish; set aside.
Fry 5 slices of bacon until crispy, remove and drain on paper towels set aside (reserve some bacon fat).
Put 2 tablespoons of the reserved bacon fat in a wok or large frying pan, add 1/2 cup chopped sweet onion and saute until tender; add 3 cups of COLD cooked rice, the crumbled bacon, 1/4 cup sliced green onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper and any other chopped (cooked) vegetables you want to include; gently mix over medium heat.
Add 2 tablespoons soy sauce, 1/4 teaspoon sesame oil and one pound of COOKED shrimp (see note). Gently toss, and heat through; gently stir in egg strips just before serving. Decorate with sliced cherry tomatoes.
NOTE: If you are using precooked shrimp, just stir them in at the end of the recipe.
NOTE: If you are using raw shrimp (which I highly recommend), CLICK HERE for my easy cooking method.
NOTE: If you are using frozen raw shrimp, make sure they are completely thawed and drained and patted dry before you cook them (or they will boil as they defrost and get rubbery).
NOTE: You will not be happy with the outcome of this recipe if you use freshly made rice.
Sunday, April 13, 2014
Apple Rice Pudding Kheer
Red delicious apples are one of my favorite apples. Now let me tell you the story about the birth of this kheer. Once up on a time I cooked the plain rice(I mean yesterday ;)), but we could not have them all so some rice was left. The next day I thought to make pudding with soy milk and almond milk. When I opened the refrigerator for milk, I saw an apple lying lonely and staring at me. Then I took it into my hands and said dont worry I will use you too and combined with rice!!!!! and that is how the yummilicious kheer was made. Isnt it interesting!!!!(I know its kinda boring)
Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHAR
Ingredients:
Apple-1 large- grated with out pealing
Rice-1 cup(when measured with 200ml cup)
Almond milk-1/4cup(Optional, use regular/soy milk if you do not have it)
soy milk-1/4cup
Regular milk-1/2cup
Sugar-1/2cup
Cardamom powder-1/4tbsp
Nuts and raisins of your taste (I added finely chopped dates, cashew nuts, badam, walnut and yellow raisins)
Method:
Combine all milk and boil it till it reduces half, add rice to this milk and let it cook until it becomes mushy. You can use your spoon to mash rice, if your rice is taking too long to become mushy. In another non stick/thick bottom pan add grated apple and keep sauteing under medium flame till it turns light brown. When the apple is done add sugar and mix well. Cook till all the moisture evaporates. Now combine rice mixture to the apple mixture and mix well. Check for the taste add sugar if you need more. Cook this mixture in the medium heat by mixing it continuously till all the liquid in the mixture evaporates.
In the next step you can do the either way form these two methods
Method 1:
High calorie but delicious:
Heat 2tbsp of ghee(Clarified butter)/butter in a pan and add the nuts such as walnuts, cashew nuts, raisins, dates and saute till they are golden brown and add to the pudding and mix well. serve chill or hot it depends on how you like.
Method 2:
Add all your raisins and nuts directly to the pudding and mix well. This is also delicious but if you want to taste the traditional Indian flavor prefer method 1.(it is OK once in a while to have high calorie food!!!)
Oops I forgot to mention when you finish your dish turnoff the stove and add cardamom powder and mix well. (I bet your house will be filled with wonderful aroma and every one will start craving until you serve!!! I really enjoyed this recipe, hope you will love it too! please leave your valuable comment before leaving :))
Sending this to the event "ABC series- Fruit Fiesta"
Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHAR
Ingredients:
Apple-1 large- grated with out pealing
Rice-1 cup(when measured with 200ml cup)
Almond milk-1/4cup(Optional, use regular/soy milk if you do not have it)
soy milk-1/4cup
Regular milk-1/2cup
Sugar-1/2cup
Cardamom powder-1/4tbsp
Nuts and raisins of your taste (I added finely chopped dates, cashew nuts, badam, walnut and yellow raisins)
Method:
Combine all milk and boil it till it reduces half, add rice to this milk and let it cook until it becomes mushy. You can use your spoon to mash rice, if your rice is taking too long to become mushy. In another non stick/thick bottom pan add grated apple and keep sauteing under medium flame till it turns light brown. When the apple is done add sugar and mix well. Cook till all the moisture evaporates. Now combine rice mixture to the apple mixture and mix well. Check for the taste add sugar if you need more. Cook this mixture in the medium heat by mixing it continuously till all the liquid in the mixture evaporates.
In the next step you can do the either way form these two methods
Method 1:
High calorie but delicious:
Heat 2tbsp of ghee(Clarified butter)/butter in a pan and add the nuts such as walnuts, cashew nuts, raisins, dates and saute till they are golden brown and add to the pudding and mix well. serve chill or hot it depends on how you like.
Method 2:
Add all your raisins and nuts directly to the pudding and mix well. This is also delicious but if you want to taste the traditional Indian flavor prefer method 1.(it is OK once in a while to have high calorie food!!!)
Oops I forgot to mention when you finish your dish turnoff the stove and add cardamom powder and mix well. (I bet your house will be filled with wonderful aroma and every one will start craving until you serve!!! I really enjoyed this recipe, hope you will love it too! please leave your valuable comment before leaving :))
Sending this to the event "ABC series- Fruit Fiesta"
Monday, April 7, 2014
Pasta Rice
Pasta Rice
Ingredients
- Boiled rice 300 gm
- Chicken breast 2
- Boiled macaroni 1 cup
- Sweet corn ½ cup
- Carrot chopped 1
- Crushed black pepper 1 tsp
- Worchester sauce 1 tbsp
- Soya sauce 1 tbsp
- Oil 3 – 4 tbsp
- Spring onion 2
- Salt to taste
- Capsicum chopped 1
- Tomato ketchup 3 tbsp
- Garlic paste 1 tbsp
Method
- Heat 3-4tbsp of oil in a wok.Add1 tbsp garlic paste followed by 2 chicken fillets cut into strips.Fry until the color of the chicken changes.Add 1 finely chopped carrot,1/2 cup boiled peas,1/2 cup sweet corn,1 finely chopped capsicum, salt as required and 2 chopped green onions.
- Mix and sauté for 2-3 minutes.Add 1 cup boiled macaroni, 3tbsp tomato ketchup, 300g boiled rice.Mix well and serve on a warm plate.
Friday, March 28, 2014
SANDRAS DELICIOUSLY CLASSIC RICE PUDDING
 |
| I created this recipe many years ago, and I often make because my husband and I love it so much... |
Prep: 15 mins. |
Bake: 1 hr.Posted by Sandra
INGREDIENTS
***Rice Pudding:
1 cup cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon fine-grain koshersalt
2-1/2 cups whole milk
½ cup raisins
***Blueberry Cinnamon Sauce (optional)
4 tablespoons dark brown sugar
1 teaspoon cornstarch
1 cup fresh blueberries (or frozen, then thawed)
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
METHOD
Preheat oven to 350 degrees. Scald the milk by heating it to very warm in a small saucepan, not to a boiling point, and set aside.
In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Gradually add the warm milk while whisking to combine. Fold in the rice and raisins with a spatula. Pour into a 9”x9” square casserole dish. Place casserole inside of a larger baking plan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding).
Bake for 60 minutes. (Tip: This is optional, but I like to stir my rice pudding halfway through the baking process for a more even consistency and distribution of spices). When rice pudding is finished baking, remove casserole from water. Let stand for 10 minutes before serving.
Meanwhile, make the blueberry cinnamon sauce by whisking together the brown sugar and cornstarch in a small saucepan, and add the remaining ingredients, then heat to medium-high heat. Stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring.
Serve rice pudding topped with blueberry cinnamon sauce. – Enjoy.
Thursday, March 13, 2014
Wild Rice Root Vegetable Salad
We really enjoyed this salad; it was fresh and crunchy, with subtle earthy flavours sparked by the cranberries and nuts. I dont think its really a main-course salad, but it would be a great accompaniment to just about any kind of meat; roast chicken, duck breast, pork chops, salmon, trout, steak...
We used pistachios - for some reason I am on a pistachio kick - but any kind of nut would do well, with almonds or hazelnuts being my second choice. Wild rice is expensive, so this is something of a special occasion salad, although it does stretch pretty well. Go ahead and treat yourself!
4 to 6 servings
20 minutes prep time PLUS 45 minutes to cook the rice,
not including cooling time
Cook the Wild Rice:
2/3 cup wild rice
2 2/3 cups water
1/2 teaspoon salt
Put the above ingredients into your rice cooker, and cook. You can also cook them in a pot on the stove: bring to a boil, then reduce to a low simmer and cook for about 40 minutes, or until the rice is tender and the water is absorbed. This can be done up to 24 hours in advance. (Keep the rice in the fridge, covered.) At any rate, it must be done enough in advance to allow the rice to cool completely, at least 3 hours.
Make the Dressing:
3 tablespoons sunflower seed oil
4 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Put the dressing ingredients in a jam jar, and shake to mix, or whisk them together in a small bowl.
Make the Salad:
1 cup finely grated carrot (1 medium)
1 cup finely grated celeriac
1 cup finely grated rutabaga
2 cups finely shredded Savoy cabbage
1/2 cup dried cranberries
1/2 cup lightly toasted nuts - pistachios, almonds, hazelnuts or pecans
Peel and grate the carrot, celeriac and rutabaga. Wash, trim and shred the cabbage.
Toss the vegetables with the wild rice, and mix in the dried cranberries and the nuts. Toss with the dressing.
Last year at this time I made Milky Vegetable Chowder.
Read More..
We used pistachios - for some reason I am on a pistachio kick - but any kind of nut would do well, with almonds or hazelnuts being my second choice. Wild rice is expensive, so this is something of a special occasion salad, although it does stretch pretty well. Go ahead and treat yourself!
4 to 6 servings
20 minutes prep time PLUS 45 minutes to cook the rice,
not including cooling time
Cook the Wild Rice:
2/3 cup wild rice
2 2/3 cups water
1/2 teaspoon salt
Put the above ingredients into your rice cooker, and cook. You can also cook them in a pot on the stove: bring to a boil, then reduce to a low simmer and cook for about 40 minutes, or until the rice is tender and the water is absorbed. This can be done up to 24 hours in advance. (Keep the rice in the fridge, covered.) At any rate, it must be done enough in advance to allow the rice to cool completely, at least 3 hours.
Make the Dressing:
3 tablespoons sunflower seed oil
4 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Put the dressing ingredients in a jam jar, and shake to mix, or whisk them together in a small bowl.
Make the Salad:
1 cup finely grated carrot (1 medium)
1 cup finely grated celeriac
1 cup finely grated rutabaga
2 cups finely shredded Savoy cabbage
1/2 cup dried cranberries
1/2 cup lightly toasted nuts - pistachios, almonds, hazelnuts or pecans
Peel and grate the carrot, celeriac and rutabaga. Wash, trim and shred the cabbage.
Toss the vegetables with the wild rice, and mix in the dried cranberries and the nuts. Toss with the dressing.
Last year at this time I made Milky Vegetable Chowder.
Thursday, February 27, 2014
Chicken Rice
Chicken & Rice (dont have a creative name for it yet)
1 can cream of chicken soup
1 1/3 cup water
1 cup rice
1 packet Italian seasoning
chicken (You can use any kind of chicken, I use about 7-8 pieces of chicken tenderloins because thats what we usually have on hand)
3/4 cup cheese
Cook chicken with a little bit of the Italian seasoning and cut into bite-size pieces. Mix soup, water, seasoning, half of the cheese and rice in a baking dish. Stir in chicken pieces and top with the rest of the cheese. Bake at 350º for 30 minutes, longer if the cheese on top isnt melted.
Thanks so much! Im a new follower and love your blog!
Lindsay
artsy-fartsy mama
Read More..
1 can cream of chicken soup
1 1/3 cup water
1 cup rice
1 packet Italian seasoning
chicken (You can use any kind of chicken, I use about 7-8 pieces of chicken tenderloins because thats what we usually have on hand)
3/4 cup cheese
Cook chicken with a little bit of the Italian seasoning and cut into bite-size pieces. Mix soup, water, seasoning, half of the cheese and rice in a baking dish. Stir in chicken pieces and top with the rest of the cheese. Bake at 350º for 30 minutes, longer if the cheese on top isnt melted.
Thanks so much! Im a new follower and love your blog!
Lindsay
artsy-fartsy mama
Friday, February 21, 2014
Gluten Free Grains Quinoa Rice Side Dishes
Sorry! This recipe idex has moved to:
Quinoa, Rice and Side Dishes
Quinoa, Rice and Side Dishes
Monday, February 17, 2014
Kovil Puliyodharai Tamarind Rice Temple Style
.JPG) |
| Kovil Puliyodharai |
Ingredients
Cooked rice( Ponni par boiled variety) - 2 cups
Tamarind extract- 1/4 cup or Tamarind paste- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Curry leaves- few
Mustard seeds- 1 tsp
Split gram dal/ Channa dal- 1 tsp
Split black gram/ Urad dal- 1 tsp
Whole red chilly- 4 nos
Gingelly oil- 3 tbsp
Dry roast and grind below ingredients to fine powder
Whole red chilli- 4 to 5 nos
Coriander seeds- 3 tbsp
.JPG) |
| Iyengar Puliyodharai |
Method
Grind red chilly and coriander seeds to fine powder. Allow the cooked rice to cool, add tamarind paste, turmeric powder and salt to rice. Mix with fingers until tamarind paste is well mixed with rice. Heat gingelly oil in a kadai when hot add mustard seeds, when mustard crackles add urad dal, Channa dal and curry leaves. When dals are browned add rice and ground powder. Reduce heat and mix the rice well until everything is mixed well.
( Normally kovil puliotharai will be bland and should me fully made with gingelly oil. Its optional to increase the heat and tanginess. If required Puliyodharai can be garnished with fried cashew nuts and roasted peanuts).
.JPG) |
| Tamarind Rice |
Friday, February 14, 2014
Vattayappam Steamed rice cakes from Kerala
I first tasted these fluffy rice cakes when my ex-boss got them in her lunch box. She said her mom made them with ground rice and yeast and it is quite simple. Several google searches later, trying all possible spellings, I landed on this recipe given by a forum member of Forum Hub, which was dug out from the Hindu archives. You will also find a discussion on Vattayappam on the Another Subcontinent food forum.
Kerala cuisine does have a variety of appams apart from this one, which I learnt while researching through several forums - Kallapam, Palappam, Vellayappam, Frill Appam - if anybody would like to clarify the differences, it would be really nice!
This is a typical Kerala Christian recipe and it seemed pretty simple and armed with the potent yeast (yeast is to be used in absence of toddy) that Anita was so kind to send me - I was wanting to try it out for a real long time. It took me several months to make up my mind to try this out because each recipe on the net had different ingredients (eggs, cumin, shallots, coconut milk and so on) in different quantities! I am not quite game to using shallots in a sweetish dish and hence steered clear of any recipes including them. Since I did not recall my boss mentioning presence of eggs in the recipe, such recipes were out too. Finally the one I tried had simple ingredients which seemed right and JFI Rice was a perfect occasion to try it out.
For breakfast- vattayappam wedges cut into small cubes-
microwaved with 1/2 cup milk and some raisins
Vattayappam / Vatteyappam (Steamed rice cakes)
Category: Gluten free, steamed cake, breakfast
Serves- 4
Adapted from a recipe from The Hindu Archives - here.
Ingredients
1/2 coconut - scraped /grated
100 ml water
Scant 1 tsp instant dry yeast OR 15 ml fresh toddy
1/4 cup sugar
a fat pinch cardamom powder
1/2 tsp salt
2 tsp raisins (optional)
Directions
1. Drain the soaked rice . Grind to a fine paste with coconut.
2. Add yeast or toddy, sugar and let it ferment for 6-8 hours.
3. Add salt & cardamom powder and keep aside for 30 minutes.
4. Grease flat containers or cooker separators (2) & pour in the batter. Garnish with sultanas if using. Steam for 15-20 minutes, and cut into wedges and serve.
Note
Idli steamers can be used to get idli-shaped vattayappams.
This is my submission for JFI- Rice hosted by Sharmi of Neivedyam, JFI has been conceived by Indira of MahanandiWednesday, February 5, 2014
Arabian rice
Arabian rice
Ingredients
- Rice 250 gm boiled with 1 tsp salt
- Chicken breast boneless thinly sliced 1
- Salt ¼ tsp + ½ tsp
- Black pepper ¼ tsp + ½ tsp
- Mustard ¼ tsp
- Ketchup 1 tbsp
- Wooster sauce 1 tbsp
- Ginger garlic paste ¼ tsp
- Oil 2 tbsp
- Raisons 10 to 12
- Cloves 4
- Yellow color pinch
- Allspice powder ½ tsp
- Green chilies sliced 2
- Onion 2 tbsp chopped
Method
- Marinate chicken breast thinly sliced with salt, black pepper, mustard ¼ tsp each, ketchup 1 tbsp, Wooster sauce 1 tbsp, ginger garlic paste ¼ tsp. Heat oil fry chopped onion add ,marinated chicken, fry for 5 minutes, add in boiled rice with green chilies, ½ tsp salt and black pepper, raisons, allspice, mix well lastly sprinkle with yellow color, cover and leave it on dum for 10 minutes, mix well and serve.
Thursday, January 30, 2014
SANDRA’S TASTY VENISON SALAMI FRIED RICE
 |
| I used homemade Venison Salami our brother in law Larry Harvey recently provided us... |
Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.
Cook: 15 Mins.
Posted by: Sandra
INGREDIENTS
2 tablespoons light olive oil, divided
2 eggs
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup red bell pepper, diced
1 garlic clove, minced
¼ cup venison salami, diced
2 cups pre-steamed basmati rice
2 tablespoons ginger soy low-sodium sauce
¼ teaspoon freshly ground pepper
Garnish:
--1 green onion, sliced
--4 large cherry tomatoes, halved
METHOD
Heat a large skillet over medium heat with 1 tablespoon light olive oil. Beat the eggs in a small bowl. Scramble the eggs while breaking them up slightly, and set aside in a small bowl.
Add the remaining 1 tablespoon of olive oil to skillet and heat to medium-high heat. Add the onion, celery, and bell pepper to the skillet, and saute until onions are translucent, about 5 to 7 minutes. Add the garlic, and saute for 30 seconds. Add the diced venison salami, and saute for 1 minute. Add the rice, and break it up to incorporate with other ingredients while sautéing. Add the soy sauce and freshly ground pepper, and continue sautéing for a couple of more minutes. Lastly, add the reserved scrambled eggs, and saute until warmed through.
Serve equally between two dinner plates, and garnish the fried rice with sliced green onions. Place the cherry tomato halves along side – Enjoy!
Wednesday, January 29, 2014
Bhutanese Red Rice Kırmızı Pirinçli Butan Pilavı
Rice, whether its white, brown, long, short,
forbidden (black), or red, is one of my favorite dishes. Red rice with its nutty flavor has secured a good place in my heart, and as a result in my kitchen, in the last year. I usually cook it alaturka; however, this time I wanted to try a Bhutanese recipe since red rice is from Bhutan. I found the recipe online here. I only made small changes, and the Bhutanese rice turned out to be great. I served it with Turkish meatballs and they got along pretty well. From now on Ill absolutely cook red rice with this recipe.
1 cup red rice
2 tbsp butter
1/2 bunch green onions, chopped finely
1/2 cup petite diced carrots
1/2 cup finely chopped shitakee mushroom
1/2 tsp thyme
3 bay leaves
1 1/2 - 2 cups vegetable stock (the stock I used was salty, so I didnt use extra salt)
-Wash the rice with cold water and let it sit in warm water for an hour before you cook.
-Heat the butter in a pot, stir in onions, and cook for 4-5 minutes. Add carrots, mushroom, and rice. Stir for another 5 minutes.
-Add vegetable stock (you can also use chicken stock or water), thyme, and bay leaves. First bring to a boil, then put it in an oven dish, cover, and cook in a preheated oven at 450F for 20-30 minutes, until rice soaks the water.
-Let it sit for at least ten minutes before serving.
This recipe is for a Turkish food blogging event called "Pirinç Ye" (Eat Rice) which is hosted by Sonia of Our Beautiful House and Garden.
Monday, January 27, 2014
Kabab Rice
Kabab Rice
Ingredients
- Rice ½ kg
- Beef mince ½ kg
- Spring onion 1
- Onion 2
- Egg 1
- Green chilies 3 – 4
- Garlic cloves 3 – 4
- Papaya paste 1 tbsp
- Salt to taste
- Cumin seeds 1 tsp
- Nutmeg mace powder 1 tsp
- Ginger 1 inch piece
- Oil as required
- Tomatoes 3 – 4
- Chili powder 1 tsp
- Curry leaves as required
- Green chilies 4 – 5
- Ginger garlic paste 1 tbsp
- Coriander & mint leaves ¼ bunch
- Fried onion 1
- Yellow color a pinch
- Turmeric ½ tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- All spice powder ½ tsp
Method
• In chopper put together mince, spring onion, egg, green chilies, onion, garlic cloves, papaya paste, cumin seeds, ginger piece and salt to taste. Chopperize very well.
• Remove mixture in a bowl, make thin long kabab and shallow fry till golden brown.
• Heat ¼ cup oil in another pan, add ginger garlic paste and sauté for a few minutes.
• Now add 1 chopped onion and 3 – 4 boiled tomatoes.
• Cook till tomatoes and onion are tender.
• Then add 1 tsp chili powder, 1 tsp coriander powder, ½ tsp turmeric, ½ tsp all spice powder, a few curry leaves and 4 – 5 green chilies. Also add ½ cup water and simmer on low flame.
• Cook till gravy thickens, then add fried kababs, chopped coriander and mint leaves.
• Boil ½ kg rice till half tender.
• Now spread boiled rice on top of kababs, sprinkle a pinch of yellow color and 1 tsp nutmeg mace powder on top. Simmer for 8 – 10 minutes till done.
• Dish it out and serve hot.
• In chopper put together mince, spring onion, egg, green chilies, onion, garlic cloves, papaya paste, cumin seeds, ginger piece and salt to taste. Chopperize very well.
• Remove mixture in a bowl, make thin long kabab and shallow fry till golden brown.
• Heat ¼ cup oil in another pan, add ginger garlic paste and sauté for a few minutes.
• Now add 1 chopped onion and 3 – 4 boiled tomatoes.
• Cook till tomatoes and onion are tender.
• Then add 1 tsp chili powder, 1 tsp coriander powder, ½ tsp turmeric, ½ tsp all spice powder, a few curry leaves and 4 – 5 green chilies. Also add ½ cup water and simmer on low flame.
• Cook till gravy thickens, then add fried kababs, chopped coriander and mint leaves.
• Boil ½ kg rice till half tender.
• Now spread boiled rice on top of kababs, sprinkle a pinch of yellow color and 1 tsp nutmeg mace powder on top. Simmer for 8 – 10 minutes till done.
• Dish it out and serve hot.
Thursday, January 23, 2014
Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding But I Love This!
In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.
Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.
Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!
Ingredients for 4 portions:
1 tbsp butter
1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)
1 cup coconut milk
2 3/4 to 3 cups milk, or as needed
1/4 cup white sugar
1/8 tsp vanilla
salt to taste
1 egg yolk, beaten with 2 tbsp milk
For the garnish:
1/4 cup finely diced mango
pinch of Chinese 5-Spice
View the complete recipe
View the complete recipe
Quick Fried Rice with Leftover rice
 |
| Ingredients |
Leftover cooked rice-2cups
Chopped baby carrots-1/4cup
Chopped beans-1/4cup
Scrambled Eggs-2( optional)
Soy sauce to taste
Sesame oil-2tbsp
Pepper and Salt to taste
Method
Heat oil in a wok over high heat. Add carrots and beans, cook for a min. Add scrambled eggs to the vegetables. Now add the cooked rice and the soy sauce. Fry for another minute and season with salt and pepper. Toss rice to coat with the mixture. Serve Hot with Chilly Gobi or Chicken Manchurian.
Tuesday, January 21, 2014
Bell Peppers and Rice Noodles Salad
Ingredients:
6 Bell peppers 3 colors
1 Package Maifun Rice sticks
2 Carrots
5 Eggs
Soy sauce, Oil
I added Print option on your right.
Boil water. Pour over rice noodles. Cover with a lid. Let it stand for 5 min.
Put in the bowl.
Enjoy!!!
Subscribe to:
Posts (Atom)
