Rice with Vegetables

Rice with Sauted and Tempered Vegetables

Who is to stop you from calling it a Rice Salad?

:-)

Vegetable Upperi: Carrots, Beetroot

Finally decided to separate the two posts.  These vegetables could also accompany a simple Dal, or it could be a very satisfying Rice Salad! These simple stir-fry's, if you please, is a quick and commonly used dry-vegetable dish in Kerala. It can be made in several ways, including finely diced onions, a touch of garlic, a generous garnish of  grated coconut, a paste of coconut-cummin and chillies, maybe garlic and always a tempering of mustard seeds, broken red chillies and fresh curry leaves in coconut oil. This recipe goes to Deb's Souper Sundays.

Ingredients

1 Cup diced beetroot

1 Cup diced carrot

1 Cup diced snake gourd

Optional : 2 tbps or more of grated coconut [ dried dessicated coconut used in this recipe]

3 tbps of diced mild-hot, green chillies

3 tsps of coconut oil

Pinch of asafoetida

1-2 broken dried red chilli

1 stem curry leaves

Cook the rice and keep aside.

Method

Heat the coconut oil

Temper the mustard seeds and cummin seeds alongwith the dried red chillies and curry leaves

Add a pinch of asafoetida

Add the chopped green chillies and the vegetables.

Add the turmeric powder and salt

Cook until done

Miix with the cooked rice and

Serve with a drizzle of coconut oil

Kozhukatta: Steamed Rice Balls with Sweet Coconut Stuffing

Madhura Kozhukatta: Sweet Kozhukatta

Rice Balls stuffed with a coconut and jaggery mix, flavoured with powdered cardamom

 and steamed!

Leftover Rice dough from the weekend Nool Puttu recipe, so there are no 'measurements' for this one!:-)

Rice Rolls with Peanut Butter Chutney

For the APS Rice event hosted by Anita of Anita's Kitchen

Realized that this is the last day for submission and had to come up with a quick recipe..here goes!

:-)

Ingredients

2- Rice Paper Wraps/sheets [ round ones used here]

4 tbsps cooked rice, sona masoori rice used here

1 pickled green chilli or fresh green chilli

2 leaves of lettuce

Wet the Rice Paper sheets and wait until soft,

Layer the lettuce, 2 tbsps of rice in each wrap with the green chilli  in the middle,

Roll into a wrap and cut into half for serving.

Peanut Butter Chutney

2 tbsps smooth peanut butter [ used organic peanut butter in this recipe]

3 tbsps finely minced onions

1 large clove garlic

1 tsp fresh grated ginger

1 inch piece of fresh lemon grass

3 tbsps finely chopped tomato

1/4 tsp cummin seeds

1/2 tsp fresh ground black pepper [according to taste]

1/2 tsp Parika powder

1/4 tsp turmeric powder

 1 1/2 tbsps Vegetable Oil

Water/thin coconut milk,

Salt

Method

Heat the oil and temper the cummin seeds,

Add the finely minced onions and garlic,

Add the turmeric powder, paprika powder, black pepper powder  and saute until soft,

Add the peanut butter and mix well,

Add the finely chopped tomato and saute for a few minutes,

Add warm water*, about 1/2 a cup  and the crushed lemon grass stalk and the grated ginger,

Season with salt,

Simmer for 4 minutes or reduce  to  your consistency.

Garnish with finely chopped fennel greens[ used here]

* If using coconut milk, At this stage, add 1/4 cup of water and simmer for 4 minutes along with the lemon grass,

Season with salt,

Pour coconut milk and switch off the heat.

Garnish with fennel or basil leaves and serve

Re-inventing Leftovers: Chicken Pulao and Raita

Raita

1/2 Cup thick Yogurt

3tbsps- finely chopped red onions

1-green chilli, finely chopped

1/4 tsp grated ginger

1/4 tsp Dry Roasted Cumin

Salt

Method

Combine salt, grated ginger and yogurt into a smooth mix. Add onions and green chillies and garnish with dry roasted cumin.

Steamed Chicken from the Chicken Soup,  and Leftover Basmathi rice was re-invented  into  simple pulao.

Since this depends on the amount of leftover rice,  and was a quick dish, did not take the proper measurements. any chicken recipe will do!

Pulao

Cooked Basmathi rice

Chicken cooked with Garam Masala [which included black pepper, star anise, cumin, corainder, black cardamom and green cardamom], ginger garlic paste and tomato paste. Used about 2 tbsp of evaporated milk to finish the sauce for the chicken. This was in lieu of ghee/ butter/oil over the rice. The rice was kept simple with just a dash of salt and lime juice.

Layer the rice and meat,

garnish with fried green chillies and onions,

sprinkle a few tablespoons of water over the rice,

cover tightly with foil and bake for 30 minutes in 350 F oven.

Re-inventing Leftovers- Peppery Egg Fried Rice...Indian-Chinese?

Not much inspiration, with special dinners looming ahead tomorrow and on Friday... this was an easy way out! Reminders that Saturday was Guruvayur Ekadashi and a 'no-rice' day, prompted this mix of leftovers: cooked and uncooked!

Ingredients

Cooked Sona Masoori Rice- 2cups

Egg-1

Capsicum- 1 small, sliced thin

Spring onions- 1/4 cup finely chopped

Green Chillies, non-spicy cayenne-1

Finely minced garlic-1tsp

Ground Black Pepper Powder- 3/4 tsp or more

Soy Sauce-1 tsp

Tomato Paste-1tsp

Salt

Chopped coriander for granish

A dash of lime juice

Method

Heat about a tablespoon or vegetable oil, fry the onions, green chillies and capsicum on high heat for a few minutes.

Turn down the heat, add garlic and saute.

Turn up heat again and add tomato paste and soy sauce. 

Add the Black Pepper Powder. Saute for a  couple of minutes and turn the heat to medium.

Add the egg to the mix and gently mix it in.

Mix the rice  thoroughly and stir fry it until the egg is well coated and the rice is cooked through.

Add the chopped coriander and a dash of lime juice.