Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Saturday, May 10, 2014
PEANUT BUTTER RICE KRISPIE TREATS
A few weeks ago, Heidi at Tried-and-True Cooking with Heidi posted a recipe that she called Old-School Peanut Butter Squares. The recipe caught my eye because it does not call for marshmallows (we like marshmallows, but they arent always in the pantry). The only tweak I made was to substitute some of the sugar for a little honey (I love the taste of peanut butter with honey). I must say the treats were a big hit around here. With moms packing school lunches these days, I thought it would be a good time to repeat Heidis super simple and super tasty recipe.
1 cup light corn syrup
1 cup white sugar (see note)
1 cup peanut butter
5 cups crisp rice cereal
Combine corn syrup and sugar in medium saucepan. Stir until well blended and cook on medium heat until boiling (stirring occasionally). Let boil for 30 seconds and remove from heat. Stir in peanut butter and mix until well blended. Stir in cereal and mix well. Pour into greased 9x13 pan. Lightly spray hands with cooking spray and press mixture into pan. Cool and cut into squares.
NOTE: I removed 2 tablespoons of sugar and replaced it with 2 tablespoons of honey.
NOTE: I let my syrup mixture gently boil for a full minute.
NOTE: I found that you dont have to spray your hands with cooking spray when you press down the mixture. If you dampen your hands and just shake them dry for about 5 seconds, it does the same thing without making the treats greasy.
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1 cup light corn syrup1 cup white sugar (see note)
1 cup peanut butter
5 cups crisp rice cereal
Combine corn syrup and sugar in medium saucepan. Stir until well blended and cook on medium heat until boiling (stirring occasionally). Let boil for 30 seconds and remove from heat. Stir in peanut butter and mix until well blended. Stir in cereal and mix well. Pour into greased 9x13 pan. Lightly spray hands with cooking spray and press mixture into pan. Cool and cut into squares.
NOTE: I removed 2 tablespoons of sugar and replaced it with 2 tablespoons of honey.
NOTE: I let my syrup mixture gently boil for a full minute.
NOTE: I found that you dont have to spray your hands with cooking spray when you press down the mixture. If you dampen your hands and just shake them dry for about 5 seconds, it does the same thing without making the treats greasy.
Monday, April 28, 2014
BACON FRIED RICE
BACON FRIED RICE
INGREDIENTS you will need to get started:
3 cup of rice day old is preferred (if its made on impulse, cook rice with less water.)
3 table spoons of Minced garlic
1 cup chopped cooked bacon or any kind of meat you prefer
2 cups of frozen mixed vegetables
2 cups of frozen mixed vegetables
1/2 cup of onion diced
2 teaspoon of olive oil
*Beat 3 eggs with 3 table spoons of chopped green onions with a pinch of salt and set a side (optional).
Sauce:
1 measuring cup
1 teaspoon of ground black pepper
1 teaspoon of paprika
2 table spoon of ketchup
3 table spoons of granulated chicken stock
1/4 cup of soy sauce
2 teaspoon of splenda or 3 teaspoon of regular sugar
1/4 cup of olive oil
1/3 cup of water
MAKING THE SAUCE: Combine all the ingredients in the measuring cup and stir.
COOKING On a medium heat add the olive oil , garlic and onions in a wok or pan. After the garlic and onion is caramelized, add the vegetables and mix well. Gradually add a 3rd of the rice, alternate with the bacon and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well. Left over sauce and be refrigerated for 7 days for stir fry veggies. In a small pan add 1 teaspoon of olive oil and scramble the eggs and green onions. Add the scrambled eggs on top of the fried rice and serve.
Saturday, April 12, 2014
Handvo Rice and Lentils Spicy Cake
Ingredients:
1. 1 cup rice (1 year old rice is best but dont use basmati rice)
2. 1/2 cup split red gram / pigeon pea (arhar dal)
3. 1/4 cup split Bengal gram (chana dal)
4. 1 cup yogurt
5. 1 cup grated bottle gourd (doodhi / lauki)
6. 1 tablespoon peanuts
7. 1 teaspoon fruit salt or 1/2 teaspoon saji na phool / meetha soda
8. 1 teaspoon garam masala powder (Indian spices powder)
9. 1 teaspoon sesame seeds
10. 1 tablespoon sugar
11. 1 teaspoon chili powder
12. 1/2 teaspoon turmeric powder
13. 2 tablespoon green chili and ginger paste
14. Salt to taste
For the Tempering:
1. 4 tablespoon oil
2. 2 Bay leaf
3. 1 teaspoon black mustard seeds
4. 1/2 teaspoon cumin seed
5. 1 teaspoon white sesame seeds
6. 1/2 teaspoon asafetida
7. 1/4 teaspoon red chili powder
8. 2 whole dry red chili
Method:
1. Mix all lentils (dal) and rice. Clean wash and soak for 2 to 4 hours.
2. Now drain and grind to a thick paste, add the sour curds. allow to ferment 6 to 7 hours.
3. For the tempering, heat the oil and add the mustard seeds and fry until they crackle, add cumin seeds, bay leaf, dry chili, sesame seeds, asafetida and continue to fry.
4. When the sesame seeds are golden in color add 1/4 tsp red chili powder in pan and pour this over the batter.
5. Add the grated bottle gourd, sugar, chili powder, turmeric powder, garam masala powder, peanuts, green chili-ginger paste and salt and fruit salt mix well.
6. Take out bay leaf and red chili, pour this batter into a greased tin. On the top sprinkle sesame seeds.
7. Bake in a preheated oven at 180 degree C for 30 to 35 minutes till the crust is golden brown.
8. Cut and serve with garlic chutney.
Notes:
The batter has the same consistency as the Idli batter or pancake batter.
Saji na phool is very mild baking soda and we use mostly in Dhokla , Handvo or many kinds of fritters. For substituted u can use meetha soda or normal baking soda in less quantity.
In this dish you can add your choice vegetables and make variation in this dish.
The batter has the same consistency as the Idli batter or pancake batter.
Saji na phool is very mild baking soda and we use mostly in Dhokla , Handvo or many kinds of fritters. For substituted u can use meetha soda or normal baking soda in less quantity.
In this dish you can add your choice vegetables and make variation in this dish.
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Thursday, April 10, 2014
Noodles Chili Rice
Noodles Chili Rice
Ingredients
- Chicken breast 1
- Garlic chopped 4 – 5 cloves
- Rice ½ kg
- Kolson Egg Noodles (boiled) ½ packet
- Spring onion 2
- Carrot 1 medium
- Green chilies 5 – 6
- Egg 2
- Turmeric powder 1 tbsp
- Worchester sauce 1 tbsp
- Soya sauce 2 tbsp
- Salt and pepper to taste
- Oil ¼ cup
Method
- Heat ¼ cup oil in a pan, add 4 – 5 cloves of chopped garlic. Fry till golden brown.Now add chicken cut into juliennes, fry till its color turn to golden brown.Now add 2 beaten eggs and let allow to cook for a few seconds.Also add 2 chopped spring onion and 1 chopped carrot. Sauté for a few minutes more.
- Then add ½ packet boiled kolson noodles. Mix well for 2 minutes. Add ½ kg boiled rice, 1 tbsp Worchester sauce, 2 tbsp soya sauce, salt to taste and 5 – 6 chopped green chilies. Mix well over high flame.Lastly top spring onion greens and serve.
Tuesday, April 8, 2014
Kathirikkai Sadam Brinjal Rice
There are different ways of doing this item. I too used to do it in a laborious way until I tasted a very tasty and easy recipe in Sathya’s house. Sathya my neighbor who may be known to my readers through my blog on sathya aunty’s rasam is good in cooking and provides me with some interesting recipes.When we are short of much vegetables or time or interest, then this is an excellent choice. The same recipe can be used for capsicum and some other vegetables also. Try out with some more vegetable available in your area. Kopra or dried coconut is best suited for this recipe. Here in India only in Andhra we get this easily. If kopra is not available grated coconut can be used and sauted well.
Ingredients
Cooked rice-2 cups (don’t over cook .cook like you cook for tamarind or lemon rice)
Brinjal -1/4 kg
Tomato-1
Onion-1
Curry leaf –little
Coriander leaf –little
Ingredients for the masal powder
Red chilies -10
Coconut-2 table spoons or kopra
Urudh dhal-2 table spoons
Channa dhal ( kadalai paruppu)-2 table spoons
Dhania (coriander seeds)-1 teaspoon
Cinnamon-a small piece
Clove-2
Fenugreek ( vendayam )-1/2 teaspoon
Procedure to make the powder
In little ghee or oil first roast the chilies and keep apart. Then sauté everything adding one by one in the order in which it is given. No need to fry it till red. Switch off when you feel it is roasted. In a mixie powder it and store it.
Procedure
Keep the kadai in the stove. In a table spoon of oil and ghee mixed, season with a small piece of cinnamon, clove and curry leaf. Add the minced tomato and onion and sauté. Add the brinjal pieces too and sauté in low fire adding salt and turmeric powder. Make sure that brinjal pieces don’t get over cooked. Stay near the stove and sauté. If necessary sprinkle some water. If you close the kadai for a minute, it will get cooked fast. Once you feel that the brinjal pieces are cooked, add the masal powder and mix well. Mean time transfer the rice to a flat bowl. Add little ghee or oil and little salt to the rice and allow it to cool. Once you feel the rice is not very hot add the rice into the kadai or the brinjal into the vessel and mix well in such a way that the rice or brinjal pieces do not get smashed. Garnish with coriander leaves. Heat the rice in a microwave or kadai while serving
You can prepare this powder in lots during weekends and can store .Then making this rice will only be a few minutes job.
Chicken Rice Dish Plov
This is traditional Russian dish. Everybodys favorite.
Ingredients:
1.5 lbs chicken tights
4 cups jasmine rice (I made it with bulgur it tasted awesome)
8 cups water
6 large carrots
1 onion
Salt, cumin seeds, pepper, coriander, bay leaf.
Print option
Cut chicken into medium pieces. Cook for 25 min.
Shred carrots. Saute in the pan. Cut onion into small pieces add to carrots. Saute until golden brown.
Put meat in nonstick pot add carrots with onion. Spread evenly.
Add water, DO NOT mix.
Cover bring to a boil and cook for 25 min on low heat.
When rice is cooked mix very well.
Enjoy!
Thursday, April 3, 2014
Joak Rice Porrige or Congee
Joak, Jook, or Juk (cantonese) Zhou (Mandarin) Rice Porrige or Congee
This is akin to fried rice, in that in Asia it is a staple comfort food with endless variations in the details of the recipe and condiments. There is not even agreement regarding the type of rice to use. All over the Asian continent, hundreds of millions of people begin their day in homes and cafes with Joak , yet its simplicity belies the fragrant, silky deliciousness of rice porridge. Rice, water or stock and a dash of salt, simmered for an hour or two--the rest is an accent, and depends on what is available in the kitchen. It is also a major offering at dim sum, though it is hidden inside a warmer, on a cart, alongside a stack of bowls and chopped green onion.
9 cups stock (see techniques section on homemade chicken stock) or water.
1 cup short grain rice (calrose rice, not glutinous rice; long grain rice can be used)
salt to taste
Rinse the rice two or three times and drain through a sieve. Add the rice to a pot with the stock or water and bring to a boil, stirring often. Reduce to a simmer and cook for 1 1/2 to 2 hours, adding stock or water as needed to adjust texture. Add salt to taste. Joak is generally the texture of a thick soup or batter, and the grains of rice are barely intact.
As for the garnishes and additions, here is a list of typical items, ordered from the most to the least common, although it is purely a matter of personal taste. Feel free to use none or one or several…
Garnishes:
You tiao (Chinese fried cruller, shown in photo)
Green onion, sliced thin, diagonally
Fresh ginger, finely shredded
Pickled ginger, finely shredded
Pickled vegetable
Chinese black mushroom, reconstituted, stem removed, slivered
Cilantro
Additions:
Peanuts
Thousand year old egg, cut into eighths, lengthwise
Fish, filet, cut in pieces
Lop cheong (Chinese sausage) sliced thin, diagonally
Pork "dumplings" This simple addition can be made as follows:
Mix 8 oz. ground pork with a scallion, finely minced and 1 or 2 cloves garlic, finely minced. About 4 minutes before serving, pluck a teaspoon or so of the pork mixture with the fingers and drop it in the simmering joak. Repeat for as many dumplings as desired, then gently submerge the meat and allow to cook for 4 minutes, or until firm.
Saturday, March 8, 2014
TASTY CHICKEN AND RICE
TASTY CHICKEN AND RICE
Ingredients:
- Rice ½ cup
- Chicken 3 pieces
- Potatoes 1
- Salt to taste
- Butter 1 tsp
- Oil as required
For stock:
- Fennel Seeds as required
- Coriander seeds few
- Garlic 1 clove
- Ginger a small piece
- Small onion 1
- Salt to taste
- Wash chicken and put it in a pan. Add in 2 cup water along with some fennel seeds, coriander seeds, garlic clove, 1 small onion and some salt. When the chicken tenders separate the chicken stock and chicken. Take some butter in the pan and 2 tbsp oil. Cook chicken in it. Then add in chicken stock and rice. Bring rice to boil and add some salt. Dry the water. Also make some French fries and add it in the rice and serve it to children.
Tuesday, February 4, 2014
Prawn Pulao Shrimp in Indian Spiced Rice
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Ingredients
Basmathi or Jasmine Rice raw-1 cup
Prawns-500gms
Onion Big sliced-1
Tomato medium chopped-1
Ginger, Garlic and Green chilly paste-2tsp
Chilly powder-1tsp
Coriander powder-1tsp
Saunf/ Sombu powder-1/4tsp
Turmeric powder-1/4tsp
Salt to taste
Cinnamon small piece
Cloves-2
Cardamom-1
Oil required.
Coriander and Mint leaves to garnish
Method
Marinade prawns in ginger, garlic and green chilly paste, salt and turmeric for 5 mins. Pour enough oil in a pressure pan, add cinnamon, cloves and cardamom. Add the onions and saute for a min, now add the marinaded prawns and fry for few mins. Add chilly powder, coriander powder and saunf powder fry for few more mins until the raw smell of powder leaves. Add the tomatoes and salt, cook until the mixture becomes gravy. Add enough water, check the seasoning and add the washed rice. Cook until the rice is tender. Serve hot with Raita.
Monday, January 13, 2014
Cauliflower Rice Gobi Rice
Cauliflower Rice is a delicious, tasty and nutrition’s one pot meal which has a rich flavor. This is a different kind of regular rice recipes. Cauliflower has lot of victims and good for health but I and my hubby neglect this veggie as we are not a big fan of cauliflower so to make it tasty I deep fried cauliflower pieces by mixing it with corn flour and rice flour.
This rice has a true flavor of cauliflower in each bite, little spicy due to pepper, masala and nice crunchiness with these cauliflower fritters. I added few drops of lemon juice which made this rice more delicious. I loved its taste and also the gorgeous texture of rice.
Ingredients
Rice - 1 cup
Cauliflower - 1 small
Chopped Onion - 1 small
Ginger Garlic paste - 1/2 tsp
Chopped Green chillies - 2 no
Red Chilli powder - 1/2 tsp
Oil - 1 tsp
Salt As Required
Corn flour powder - 3 tsp
Rice Flour powder - 3 tsp
Garam Masala Powder - 1/4 tsp
Food Color (optional)- 1 pinch
Pepper powder - 1/2 tsp
Chopped spring onions - for garnishing
Lemon juice - 1/2 tsp - 1 tsp
Oil for deep frying
Preparation
- Cook Rice in 2 cups of water and keep aside.
- Take corn flour, rice flour, red chilli powder, food color, salt in a bowl add little water and mix well till it forms smooth batter.
- Heat oil to fry cauliflower
- Now take washed cauliflower florets dip them in above batter and drop one by one into hot oil.
- Fry them on medium flame for 3-4 minutes and keep aside.
- Take a vessel add 2 tsps of oil and after oil gets heated add chopped onions, green chillies and cook till onions turn soft.
- Add ginger garlic paste, salt, garam masala powder , red chilli powder ( if required) and mix well.
- Now add deep fried cauliflower florets, cooked rice and mix well till all the spices come well with rice and florets.
- Add pepper powder, lemon juice and mix well and cook for 2mins
- Remove from heat, garnish with spring onions or coriander leaves.
- Serve with raita or any pulao curry.
Sending this to Healing Foods - cauliflower hosted by vardhini started by siri Lets Cook-Rice hosted by Radhika, Spotlight : Winter Vegetables hosted by Indrani
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