Posts tagged ‘Rice’

One-pot Wholesome Rice and Beans

Quick MealToddler FoodParty FoodLunch Box MealKid FriendlyFamily Meal

This post is a recipe idea for a one-pot meal for the whole family.  It is a very simple and easy recipe that will come quiet handy on beat up days when there is not much energy left for  time consuming recipes.  Large peppers (abundant in anthocynanins) are used in this recipe.  This recipe has enough protein, carbohydrate and nutrition from beans, rice and vegetables (onion, tomato and peppers).  These peppers impart a very smoky flavor without imparting too much heat. Any large pepper that will not impart heat will do fine for this recipe.  So if you have left over roasted pepper, or canned whole chillies or jalapeno use those for this recipe.  MTS is all about efficient and creative methods in cooking, so this post about an idea for a recipe that leads our readers to whip up many such efficient and creative culinary creations.

Kind of food: Main course/ Side dish
How long: 30 min
Makes: 5 cups
Pots and Pans: One large pot with lid

Rice with bean and peppers

Ingredients
2 tbsp oil
1/2 cup chopped onions
2 Tbsp chooped garlic
1-2 green chillies (Anahiem or Banana peppers – basically the large ones)
2 cups rice
1 tbsp salt (or to taste)
4 cups water
1 cup canned beans (any beans)
1/2 cup chopped tomato
1/4 cup cilantro (corainder leaves) chopped for garnish

How to make
Place a heavy bottomed deep skillet / pot on medium heat.and warm up the oil on medium heat for a minute. While the oil is warming up chop the garlic, onion, and chillies and add it to the pan as when you are done chopping each of these.   Sprinkle a little salt to help onions cook faster. After the onions a slightly tender (about 2-3 minutes) add the rice and saute it till the rice turns opaque (takes about 4-5 mins).  Now add water and salt. Bring the mixture to a boil (about 5 min).  In the mean time drain and rinse the beans and chop the tomato and cilantro. Once the mixture comes to a boil, add the tomato and beans, cover and cook for exactly 7 min on medium heat. Turn of the heat and do not open for another 10 min. Open it after 10 minutes, fluff up the rice with a fork. Garnish with fresh cliantro and serve hot.
Make it Fast, Fun, and Facile! – Sri

Serving ideas
This wholesome  rice can be served as such with salsa or used as a side or main dish to accompany grilled chicken, fish or a curry or raita.
This basic method of cooking flavored rice is very handy and works really well in large quantities for parties.
This  rice also travels well in a lunch box.

Tips, tricks and alternatives
You could use 2 cups of frozen vegetable for added nutrition.

April 20, 2009 at 8:56 am 1 comment

The Classical Idly and Dosa

Idly ( plural- idlis) and dosas are staple food in many South Indian households and serve as meals for any part of the day.  Sue Chef Kumar and chef Senthil suggest that having the batters ready for idlis and dosas will save a huge deal of time for busy individuals  and families. Improving efficiency in the kitchen is the primary focus of MTS and the chefs at Temple bay have supported this MTS focus by sharing  their recipes for these ancient, yet everyday affair. While there are many permutations and combination for idly and dosa batters, the chefs at temple suggest the following combination for a very soft fluffy idly and for a very crispy dosa.  Further idlis practically have no fat from oil involved and work well over periods of  illness and recovery from illness.

sdc13050

Idlis with sambar

Batter for Idly (Steamed pancakes made of lentil and rice)
Ingredients:

5 cups Idly rice *
1.75 cups urad dal*
1 tsp fenugreek*
1 Tbsp salt
1/2 tsp baking soda

How to make
Wash and soak the idly rice in water and urad dal in water (separately) for 2 hours.  Do not soak it for more than 3 hours.  Drain all the water of both the urad dal and the rice.  Grind the rice with no additional water to a smooth paste.  Grind the urad dal to a smooth paste sprinkling just a little bit of water at a time.    Add salt and cooking soda and allow it to ferment in a sparingly closed container (not air tight).

Tips to ensure a fluffy idly
1. Too much water in the batter will result in poor fermentation while very less water in the batter will give eliminate the pure white color of idlis and give rise to pale yellow shade.  Rice soaks up a lot of water and needs no additional water while grinding.  Sprinkle only little bit of water at a time to the urad dal while grinding it.
2.Once the batter is fermented, stir it just once and make idles. Stirring the batter a lot will result in decreasing the fluffiness of the idly.

MTS tips for fermentation:
It will take only fours hours to ferment at places with a warm climate (70 F and above).  For colder climates place the batter in the oven with the lights on.

Batter for Dosa (Crepes made of lentil and rice)

dosa
2.5 cups Idly rice*
5 cups rice (regular)
1 cup urad dal*
1 Tbsp salt

How to make
Wash and soak the idly rice in water and urad dal in water separately for 2 hours.  Do not soak it for more than 3 hours.  Drain all the water of both the urad dal and the rice.  Grind the rice with no additional water to a smooth paste.  Grind the urad dal to a smooth sprinkling little bit of water at a time. Ferment as suggested for idlis.

Please check the MTS post on no-grind dosa batter for a recipe on dosa batter that does not require soaking or grinding.

*Available in Indian grocery stores

Make it Fast, Fun, and Facile! – Sri

March 23, 2009 at 11:20 am Leave a comment

Quick basmati rice

Quick MealToddler FoodParty FoodLunch Box MealKid FriendlyFamily Meal

A simple technique of making Indian spices flavored rice. The recipe is a basic way to make fluffy and flavorful rice. The recipe can be modified to your taste and made in several different ways.

Indian flavored basmati rice

Kind of food: Main course, Side
How long: 30 min
Makes: 5 cups
Pots and Pans: One large pot with lid

Ingredients
3 tbsp oil or clarified butter
1/2 cup finely chopped onions
1-2 green chillies (Thai, Serrano or Indian peppers)
3 Cloves
2 Cardamoms
1 inch piece of Cinnamon stick
2 bay leaves (Fresh or dried)
Substitute : 2 Tsps of curry powder or 2 Tsps of garam masala
1 cup carrots (Juliane strips or cubed)
1 cup peas (frozen)
2 cups Basmati rice
2 tbsp salt (or to taste)
4 cups water
1/4 cup Cilantro chopped for garnish

How to make
Place a heavy bottomed deep skillet / pot on medium-high heat. Heat the oil / clarified butter for a minute. Add the chopped onions and chillies and saute. Sprinkle a little salt to help the onions cook faster. After the onions a slightly tender (about 2-3 minutes), drop in the cloves, cardamom, cinnamon and bay leaf. Give it a good toss. Add the carrots and peas and again give it a good toss. Now add the raw basmati rice and saute it till the rice turns opaque (takes about 4-5 mins). Now add water and salt. Bring the mixture to a boil (about 5 min). Once the mixture comes to a boil, cover and cook for exactly 7 min. Turn of the heat and do not open for another 10 min. Open it after 10 mins, fluff up the rice with a fork. Garnish with fresh cliantro and serve hot.

Tips, tricks and alternatives
Bag the spices (clove, cardamom, bay leaf & cinnamon) in a small price of muslin cloth  or in a tea ball and drop it in the rice. This way the spices will not get served.
Use 2 cups of peas and carrot frozen vegetable for saving time
Add any other vegetables like cauliflower, broccoli, bell peppers – anything that does not turn soggy quickly like squash.

Serving ideas
Use the rice as a side or main dish with a complementing Indian curry or raita.
This basic method of making flavored rice is very handy and works really well in large quantities for parties.
The rice can be made is such variety and you can have a different rice with different vegetable every time you make it.
The rice also travels well in a lunch box.

Kid Note: Use less green chillies and bag the spices in a small piece of muslin cloth, so it flavors the rice and avoid getting into the serving.

December 17, 2008 at 5:21 pm 2 comments

Mushroom Rice

Lunch Box MealFamily MealParty Food

Mushroom is a very versatile ingredient and it often comes up as a good meat replacement. The texture and taste of the mushroom can compliment a lot of foods. Here is a great way to make a quick rice using mushrooms.

Mushroom Rice

Kind of Food: Main course
How long: 30-35 min
Makes: 4 cups
Pots & Pans: Deep pan or pot

Ingredients
2 tbsp of oil or Ghee
2 cloves
2 small bay leaves
1 floret of Star Anise (or 1 tsp of Fennel seeds)
2 Small green chillies slit ( less or more as per your taste)
1 cup onions – sliced thinly length wise
1 cup chopped Red or Orange bell peppers ( colorful)
2 cups chopped mushrooms (Button mushrooms)
1/4 cup chopped fresh mint leaves
1/2 tsp of Garam Masala
1 1/2 cup Basmathi rice
1/2 cup Coconut Milk (Canned coconut milk)
Salt to taste

How to make
Heat the oil in a deep pan or skillet. Add in cloves, bay leaves, star anise & green chillies. Saute for about 30 seconds. Add the onions and saute till tender and transparent. Add the bell peppers and mushrooms. Give it a good mix and saute till the mushroom slightly wilts. Add in the chopped mint leaves, Garam Masala powder and the Raw rice. Saute the mixture till the rice turns white or opaque. Now add 3 1/2 cups of water and 1/2 cup of coconut milk. Salt to taste. Stir it well till the salt and coconut milk distribute evenly. Cover and bring it to a boil. Reduce heat and let it simmer covered for 7 minutes. Turn of the heat and let it rest for another 10 minutes. When ready to serve, open the lid and gently fluff up the rice with a fork. Garnish with fresh mint leaves.

Keep it Smart, Short and Sazzy! – Anu

Tip, Tricks and Alternatives
The method of cooking the rice and the veggies all in in one pot is a good technique to use. Its saves time and number of pots and pans to wash. The rice also turns of perfectly cooked and fluffy.
The recipe can also include some canned beans in it like garbanzo, kidney beans, Lima beans etc to add some protein value to it.
This recipe is great to use up a whole box of mushrooms that been lying around in the fridge.

Serving Ideas
Its wholesome as is, you can always serve with a side of Raita or curry. It makes a great meal for a lunch box or for a quick one course meal.

November 21, 2008 at 4:45 pm Leave a comment

Tri-colored cilantro rice

Quick MealToddler FoodLunch Box MealKid FriendlyFamily Meal

A one pot meal, that provides for adequate protein, carbohydrate and vitamin nutrition requirement.  The three colors (red, white and green) offer for a very appealing visual. After all, we all eat with our eyes first.

TriColor rice

Kind of Food: Main course
How long: 30 min
Makes: Two quarts / 8 cups
Pots & Pans: Skillet and blender

Ingredients
3 cups of rice (preferably basmati)
2 cups of chopped cilantro (include stems too)
1 green chilly (add more if you prefer it spicy)
2 Tbsp Fennel seeds
2 Tbsp oil
1 14 Oz pack of Tofu (chopped into 1″ cubes) drained completely
2 red peppers cut in thin strips
1 Tbsp ghee (optional)
Salt as per requirement

How to make
Cook rice as you normally would (pressure cook/microwave/stockpot) with 1 tsp of salt.  Cool the rice completely and fluff with a fork to avoid the formation of lumps. When the rice is cooking grind cilantro, green chilly and fennel seeds into a fine paste with very little water.  Heat a skillet with oil and add the tofu. Saute the tofu on medium high heat for 5 minutes or until it browns lightly.  Add the cilantro paste, red bell peppers and salt and cook for 3-4 minutes. Add cooled rice, salt and ghee. Saute this mixture for 3 minutes or until all the ingredients are well incorporated.

Make it Fast, Fun, and Facile! – Sri

Catering to the adult palate
You could add more green chillies to make it spicier.  Better yet, keep it simple by setting aside some of the tri-colored rice for the kids and sauteing the rest of the tri-colored rice with pepper powder and a tsp of ghee.  Using wild rice will provide for an interesting texture.

Tips, Tricks and Alternatives
Paneer can be used instead of tofu.
Mint can be used to make tri-colored mint rice using this recipe.
A mixture of mint and cilantro can be used to make cilantro-mint rice.

Serving Ideas
1.  Serve with dal, any curry, raita, fried fish or chicken.
2.  Grilled chicken, fish or shrimp can be platted on a bed of this tri-colored rice.
Various colored peppers will provide a beautiful visual appeal.
To serve toddlers, set aside the required quantity of tri-colored rice for the toddler and cut the pepper and tofu in the set aside portion to pea size pieces. Thus you do not have to fine chop the veggies and tofu for the entire batch.

November 20, 2008 at 11:08 pm Leave a comment

Wholesome rice

Quick MealToddler FoodLunch Box MealKid Friendly
A one pot meal that can also serve an entire family and is done in no time. The use of whole moong dal provides for an interesting texture to this meal.

Kind of Food: Main Course
How long:
25 mins
Makes: About 2 cups
Pot & pans: Pressure cooker

Ingredients
1/4 cup whole moong dal (green gram dal)
1/2 cup rice (any type) –
1/4 cup matchstick carrot
1/4 cup frozen peas (thawed)-
1/2 tsp salt
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp pepper powder
1.5 cups water
1 Tbsp ghee (clarified butter)

How to cook:
Combine moong dal, rice, carrots, peas, salt, turmeric powder, cumin powder, salt and pepper powder with water in pressure cooker and put it on the stove on medium flame for 3 whistles or according to your pressure cooker. Once the pressure is dropped, open the cooker and add the ghee and mix thoroughly.

Make it Fast, Fun, and Facile! – Sri

Tips, Tricks & Alternatives:
If you are using an electric pressure cooker, you could run it for the same time required to cook rice in it (~7 mins)
You could do a thadka# (seas
oning) with mustard seeds, asfoetida and curry leaves the Indian way.

Serving ideas:
Serve it as the main dish with yogurt as an accompaniment.
For older kids, you could use any side dish like sambhar, chutneys or gravies.

October 23, 2008 at 6:10 pm Leave a comment


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