Rice Recipes

Easy Beetroot Rice

When I say Beetroot rice, what is the first thing you notice? Oh yes! The color, of course. It’s gorgeous purple/red color is so deep and vibrant, that when combined with rice, just makes a wonderful one pot easy recipe.

If you have tried this, then drop a feedback of your recipe.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients

Olive oil/Ghee – 2 tbsp

Grated Beetroot – 1 big size

Basmathi rice/ Ponni rice – 1 cup

Onions (optional) – 1 medium, cut into thin long strips

Green chilies – 1

Cinnamon – 1 bark

Cardamom – 2

Fennel seeds – 1/4 tsp

Salt – 3/4 tsp

Water – 2 cups

Directions

1. In a pressure cooker or deep sauce pan (see notes if your using electric rice cooker) add 2 tbsp olive oil/ghee. Fry the cinnamon, cardamom and fennel for a minute on medium.

cinnamon, cardamom, fennel seeds

2. Add onions, green chilies, grated beetroot and salt. Stir well and fry for 4 minutes until its slightly less raw.

onions, green chilies

beetroot, onions

3. Now, add rice with 2 cups of water( twice the quantity of rice taken). Mix and taste for salt. Add more if necessary.

rice, beetroot

beetroot

4. Close and cook (for pressure cookers one whistle, if using electric rice cooker check in 15 mins if the rice is cooked and make sure not to over mix)

My Beetroot Rice is ready with Papad (it’s tortilla like) and some cheesy pork sausages. Yummm!!

Notes

*If your using an electric rice cooker. First, fry all the ingredients till step 2, add rice, water and check for salt. Transfer the contents to the cooker and cook.

Stay Healthy!

September 2, 2016

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Snacks

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Banana Fritters

Have you ever had this feeling when you crave for certain food, you get homesick and just want to grab certain food from your imagination and quell hunger? Well, I got hungry and saw these over-ripe bananas languishing in my fruit box which brought me into making banana fritters for tea.

Fritters are popularly used with a variety of fruits and vegetables which are usually deep fried.

Preparation time: 10 minutes

Cook: 15 minutes

Makes: 25

Ingredients

Vegetable oil for deep-frying

Mashed Ripe Banana – 3 long

All-Purpose Flour – 1 1/2 cup

Grated coconut – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1 tsp

Sugar – 1 1/2 tbsp

Rice Flour – 1/2 cup

Water – 1 cup

Directions

1. Place the coconut, flour, salt, baking powder, sugar, rice flour into a deep container.

Add all-purpose flour, salt

Add sugar

Baking powder

Rice flour

2. Pour the mashed banana into the flour mixture. Add water and mix till well combined to make a thick batter.

banana mash

Add banana mash and water

banana fritter mixture

3. Fill a deep-fry pan with enough vegetable oil for deep frying. Turn it on to medium heat and leave it to heat (see notes for details).

4. Drop a tablespoon of the banana mix into the oil, and fry up to 5 or 6 at a time on medium heat (make sure not to add too much mixture as it will puff up slightly while it cooks). Keeping an eye on them, turn with a slotted spoon for a few times until they turn golden brown on each side.

deep-fry

Remove and drain on kitchen towels to remove excess oil. Repeat the process until all the mixture is used.

5. Serve warm , or let it cool completely.

banana fritters

Storage suggestion

+ Store in airtight container at room temperature and use within a day

Note

*To check if the oil is hot enough, take a pinch of the mixture and drop it in the oil, it should sizzle with bubbles surrounding it.

Stay Healthy!

August 17, 2016

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Cakes

0

Cocoa Easy Cake

No matter what level of baker you are, this quick and easy cake recipe can be done in a matter of few minutes. No butter, no eggs, no milk, no whipping! It has a dense texture.

The first time I prepared this cocoa flavored cake it was on my husband’s birthday. It was my first cake with cocoa, the ingredient which acts as a mood elevator and natural antidepressant.

Preparation time : 10 minutes

Bake : 35 minutes

Ingredients

Baking pan 20 cm (8 inch)

All-purpose flour – 1 1/2 cup

Unsweetened Cocoa powder – 3 Tbsp

Baking powder – 1 tsp

Granulated sugar – 1 cup

Table salt – 1/4 tsp

White vinegar – 1 tsp

Vanilla extract – 1 tsp

Vegetable oil – 5 Tbsp

Water – 1 Cup

Directions

1. Preheat oven to 170 degrees Celsius ( 340 degrees Fahrenheit). Grease the baking pan with butter and then line with parchment paper. Sprinkle some flour evenly.

2. In a bowl add flour, cocoa powder, baking powder, sugar and salt. Mix with a spoon.

all-purpose flour

cocoa powder, salt, sugar, all-purpose flour, baking powder

cocoa powder mixture

3. Now, pour white vinegar, vanilla extract, vegetable oil and water. Mix well until the there are no lumps in the mixture.

white vinegar, vanilla extract, vegetable oil, mixture

Cocoa Crazy Cake

4. Pour the above mixture into the prepared baking tray. Tap the tray for an bubbles trapped inside. Bake at 170 degree Celsius for 35 minutes.

baking tray

5. Once its baked, remove it out of the oven to cool on a rack until its completely cooled before serving (Check if its baked by inserting a skewer at the center).

Step5_IMG_2880

Serving suggestion

+ Since I prefer less sweetness, plain was just perfect for me. Just like a brownie.

+ if you wish, topping it with a chocolate frosting gives it a rich flavor.

+ For a mid- afternoon snack

Note:

* Using a smaller baking tray would turn it into a nice thicker cake.

Stay Healthy!

August 11, 2016

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Cakes

2

Moist Cassava Cake (or Tapioca Cake)

Cassava cake is one of my favorite snack with a light, delicious, aromatic flavor. It is one of the traditional tea time snack that looked inviting to me at the local bakeries in Singapore. It might look simple but once you taste it the texture of the cake is supremely addictive. Tapioca cake in Malay is called as Kuih Bingka Ubi.

Tapioca is extracted from Cassava root. The flesh can be chalk-white or yellowish. Hence, the color.

Preparation time: 10 minutes

Cook : 1 hr 30 minutes

Ingredients

Round baking pan 25 cm

Parchment paper

Grated tapioca – 1 kg, at room temperature (1.4 kg when I bought it before peeling.You can use a store bought grated tapioca or manually grate it if not available).

Eggs – 2

Granulated Sugar – 1 cup

Salt – 1/4 tsp

Undiluted coconut milk – 375 ml

Water – 1/4 cup

Directions

For Grating the tapioca

If you have grated tapioca that’s bought from the market skip these steps.

+ Peel the cassava root.

Cassava root, tapioca

Tapioca, Cassava

+ Grate the tapioca with a grater as shown below.

Grated tapioca

+ Once the grating is done, use a 15 inch long cotton towel. Place the grated tapioca at the center of the towel and get the ends of the towel together in your palm and squeeze the juices (or tapioca starch) from the grated tapioca until dry. (I did this part by part so it gets easier to squeeze excess liquid from them).

Tapioca starch

+ Place the liquid-starch aside. In about 15 mins – 30 mins you will notice a white powder settling at the bottom.

1. Preheat oven to 175 degree Celsius (350 degree F) for 10 mins, grease the pan with parchment paper.

Round baking pan, parchment paper

2. Carefully pour in the liquid ( liquid-starch ) into the grated tapioca leaving behind the white starch at the bottom.

Tapioca Starch

3. In a separate bowl combine eggs, sugar and salt. Mix until the sugar is partially dissolved. Pour this to the above mixture.

eggs, sugar

eggs, salt, sugar

4. Add coconut milk and water. Mix well.

coconut milk, Ayam brand

grated tapioca, sugar,salt,eggs

5. Gradually, pour the mixture into the baking tray. Tap the edges to settle any unfilled gaps.

baking tray, tapioca

6. Bake for 1 hour at 180 degree Celsius. Insert a skewer into the center and make sure it comes out clean. (I baked it for 1 hr 30 minutes to get a nice color at the top).

7. Remove it from the oven and let it cool completely.

Cassava cake, tapioca cake

Storage:

+ Store in airtight container in the fridge.

+ Reheat and serve.

July 28, 2016

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Soups

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Pumpkin Soup

Pumpkin soup – Is very delicious and refreshing especially on a cold day. It can be made completely from scratch.

The pumpkin must be very ripe for the best pumpkin soup. Its skin has a deep solid color (orange in most varieties). So when buying make sure of this: When you thumb the pumpkin, the rind will feel hard and it will sound hollow. Press your nail into the pumpkin’s skin, if it resists puncture but dents, it is ripe.

Preparation time: 20 minutes

Cook time: 30 minutes

Ingredients

Butter – 3 tbsp

Pumpkin – 800 g, cut into small cubes without skin, deseeded

Garlic – 2 cloves

Ginger – 1/2 tbsp

Onion – 1 medium, chopped

Salt – 3/4 tsp

Turmeric – 1/4 tsp

Coconut powder – 3 tbsp, mixed with 1 half cup of hot water/ required

Chicken stock cube – 1, mixed in 1 cup hot water (optional)

Chicken Stock cube

Lime – 2 tbsp

Olive oil – 1 tbsp

Directions

1. Take a skillet.On medium heat add butter, wait till it melts.

2. Once its melted, add onions, ginger & fry till translucent or soft (takes 2-3 mins). Careful not to brown them.

3. Add pumpkin.

Let it cook on medium for 10 – 15 minutes till soft and slightly mushy with constant stirring (covering and constantly stirring makes it faster, but make sure you have eyes on it the whole time).

Step2_IMG_2759

4. Add garlic, turmeric & salt.

Step32_IMG_2769

Step31_IMG_2765

5. Then, add chicken stock, coconut powder-water mix.(its not in the picture but you will have to add hot water)

Step41_IMG_2768

coconut powder

Stir well for 2 mins or until boil & turn off the heat. Allow it to cool. Its best to cool completely before adding it to a blender.

Step5_IMG_2771

6. Blend the above mixture in batches (I made batches of 3 and added 2 cups of water with coconut-powder into the pumpkin mix when blending) & pour it into a pot.

Step61_IMG_2795

7. Heat the pot for a minute or two.

When Serving:

Add lime and olive oil into the puree of pumpkin. Mix well and serve hot.

Step62_IMG_2816

Stay Healthy!

June 28, 2016

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Vegetarian

0

Paneer Butter Masala

Paneer Butter Masala boasts a smooth, golden texture that enriches each bite, while its enticing aroma fills the air. The harmony of aromatic spices comes together from the simplest ingredients: cardamom, cinnamon, cloves, ginger-garlic paste, chili powder, and cashews.

The word “paneer” is of Persian origin. It is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines.

Need: Blender

Preparation time: 20 minutes

Cooking time: 35 minutes

Ingredients

For the paste

Olive Oil – 1 tbsp

Onions – 2 Medium, roughly chopped

Tomatoes – 3, chopped

Salt as required

Garam masala powder – 3/4 tsp

Coriander powder – 3/4 tsp

Cashews – 10 to 12, cut half through it’s center-line

Red chili powder – 3/4 tsp

Sugar – 1/2 tsp or as required

Post Blending

Panner cubes / Cottage cheese (frozen pack) – 250 g

Butter – 1 1/2 tbsp

Cardamom – 3

Cinnamon stick – 2 inch

Cloves – 3

Ginger paste – 3/4 tsp (or ginger-garlic 1 1/2 tsp )

Chili powder – 1/2 tsp

Water – 1/2 cup or as required for consistency

Dried fenugreek leaves / kasoori Methi – 1/2 tsp

Coriander leaves – 2 tbsp (for garnish)

Cream – 3 tbsp

Directions

1. Heat a large pan with olive oil, fry onions until they turn translucent.

2. Add tomatoes along with salt , cover & cook until they turn mushy for 2-3 minutes on medium.

3. Now, add red chili powder, garam masala, coriander powder, cashews & sugar. Mix well, fry until you see that it doesn’t stick to the sides of the pan. Turn off the heat and let it cool down almost completely before you put it in a blender.

4. Once the above mixture is cooled, pour it into the blender with 1 cup of water. Add less water initially. Blend until it turns smooth and creamy.

5. After blending, in a deep wok or pan heat butter. To the melted butter add cardamom. cinnamon sticks, cloves & fry for 2 minutes. Add ginger paste, stir again for 15 seconds.

6. Pour the mixture of blended paste puree with red chili powder and water and adjust the consistency of thickness. Cook for nearly 5 minutes on medium. Check for salt, add if necessary.

7. Add paneer, fenugreek leaves. Stir and cook for 3 minutes. Pour in cream, stir for a minute. Remove from heat. Add in coriander leaves or more cream if desired when serving.

8. Creamy Paneer butter masala is now gonna make you wanna prepare once more.

Stay Healthy!

May 23, 2016

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Category: Vegetarian

Easy Beetroot Rice

Ingredients

Olive oil/Ghee – 2 tbsp

Grated Beetroot – 1 big size

Basmathi rice/ Ponni rice – 1 cup

Onions (optional) – 1 medium, cut into thin long strips

Green chilies – 1

Cinnamon – 1 bark

Cardamom – 2

Fennel seeds – 1/4 tsp

Salt – 3/4 tsp

Water – 2 cups

Directions

1. In a pressure cooker or deep sauce pan (see notes if your using electric rice cooker) add 2 tbsp olive oil/ghee. Fry the cinnamon, cardamom and fennel for a minute on medium.

2. Add onions, green chilies, grated beetroot and salt. Stir well and fry for 4 minutes until its slightly less raw.

3. Now, add rice with 2 cups of water( twice the quantity of rice taken). Mix and taste for salt. Add more if necessary.

4. Close and cook (for pressure cookers one whistle, if using electric rice cooker check in 15 mins if the rice is cooked and make sure not to over mix)

My Beetroot Rice is ready with Papad (it’s tortilla like) and some cheesy pork sausages. Yummm!!

Banana Fritters

Ingredients

Vegetable oil for deep-frying

Mashed Ripe Banana – 3 long

All-Purpose Flour – 1 1/2 cup

Grated coconut – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1 tsp

Sugar – 1 1/2 tbsp

Rice Flour – 1/2 cup

Water – 1 cup

Directions

1. Place the coconut, flour, salt, baking powder, sugar, rice flour into a deep container.

2. Pour the mashed banana into the flour mixture. Add water and mix till well combined to make a thick batter.

3. Fill a deep-fry pan with enough vegetable oil for deep frying. Turn it on to medium heat and leave it to heat (see notes for details).

4. Drop a tablespoon of the banana mix into the oil, and fry up to 5 or 6 at a time on medium heat (make sure not to add too much mixture as it will puff up slightly while it cooks). Keeping an eye on them, turn with a slotted spoon for a few times until they turn golden brown on each side.

Remove and drain on kitchen towels to remove excess oil. Repeat the process until all the mixture is used.

5. Serve warm , or let it cool completely.

Storage suggestion

+ Store in airtight container at room temperature and use within a day

Cocoa Easy Cake

Preparation time : 10 minutes

Bake : 35 minutes

Ingredients

Baking pan 20 cm (8 inch)

All-purpose flour – 1 1/2 cup

Unsweetened Cocoa powder – 3 Tbsp

Baking powder – 1 tsp

Granulated sugar – 1 cup

Table salt – 1/4 tsp

White vinegar – 1 tsp

Vanilla extract – 1 tsp

Vegetable oil – 5 Tbsp

Water – 1 Cup

Directions

1. Preheat oven to 170 degrees Celsius ( 340 degrees Fahrenheit). Grease the baking pan with butter and then line with parchment paper. Sprinkle some flour evenly.

2. In a bowl add flour, cocoa powder, baking powder, sugar and salt. Mix with a spoon.

3. Now, pour white vinegar, vanilla extract, vegetable oil and water. Mix well until the there are no lumps in the mixture.

4. Pour the above mixture into the prepared baking tray. Tap the tray for an bubbles trapped inside. Bake at 170 degree Celsius for 35 minutes.

5. Once its baked, remove it out of the oven to cool on a rack until its completely cooled before serving (Check if its baked by inserting a skewer at the center).

Moist Cassava Cake (or Tapioca Cake)

Preparation time: 10 minutes

Cook : 1 hr 30 minutes

Ingredients

Directions

For Grating the tapioca

If you have grated tapioca that’s bought from the market skip these steps.

+ Peel the cassava root.

+ Grate the tapioca with a grater as shown below.

+ Place the liquid-starch aside. In about 15 mins – 30 mins you will notice a white powder settling at the bottom.

1. Preheat oven to 175 degree Celsius (350 degree F) for 10 mins, grease the pan with parchment paper.

2. Carefully pour in the liquid ( liquid-starch ) into the grated tapioca leaving behind the white starch at the bottom.

3. In a separate bowl combine eggs, sugar and salt. Mix until the sugar is partially dissolved. Pour this to the above mixture.

4. Add coconut milk and water. Mix well.

5. Gradually, pour the mixture into the baking tray. Tap the edges to settle any unfilled gaps.

6. Bake for 1 hour at 180 degree Celsius. Insert a skewer into the center and make sure it comes out clean. (I baked it for 1 hr 30 minutes to get a nice color at the top).

7. Remove it from the oven and let it cool completely.

Storage:

+ Store in airtight container in the fridge.

+ Reheat and serve.

Pumpkin Soup