Tag Archives: Rice

Peas and corn rice pilau

Yesterday we strayed from our standard jeera pilau recipe and made it with a few twists.   We took a gamble and served it to the kids  for their supper last night and surprisingly it was well received (surprising as they are fussy eaters – fingers crossed this in not a one off).  Although we had the rice with a vegetable curry we think it can work on its own with a simple raita as an accompaniment

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What do I need to make it?

  • 2 cups of basmati rice washed and drained (we used a Tilda extra long grain variety that resembles basmati when cooked)
  • Whole garam masala (stick of cinnamon, 5 cloves, 5 cardamom pods, 1 black cardamom, 2 bays leave, pinch of mace)
  • 1 medium onion sliced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tsp cumin seeds
  • 1 tsp Bahraini spice mix (a blend of coriander, turmeric, red pepper, cardamom, cloves, ginger, black pepper, garlic, anise and sesame)
  • Pinch of saffron
  • Handful fresh coriander and mint leaves chopped
  • 3-4 tbsp ghee
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Heat a pan with the ghee.  Add the whole garam masala ingredients with the cumin seeds and saute for a minute.  Add the sliced onions and saute over medium heat for five minutes.   Sprinkle the Bahraini spice mix (you could probably find something similar in your local Middle Eastern grocer) and add the peas and corn.   Stir for a minute and add the washed rice and saffron – continue stirring for another couple of minutes before switching off the heat.   Add the chopped coriander and mint, adjust the seasoning and transfer into electric rice cooker.   Add 4 cups of water and set to cook.   Once cooked stir the rice and serve hot.

 

Gratinated Mexican rice

One of my favorite dishes growing up which mom would pull together for dinner parties was her rendition of Spanish rice.   Back in those days exotic ingredients were hard to come by and she made do with what was available.   I’ve had her recipe with me for 15 odd years and have never attempted to make it once but Saturday night was an opportunity to try it out.  We had invited some friends over for dinner and decided to go with a Mexican theme.   I have taken mom’s recipe as a base and made a few tweaks before rechristening it gratinated Mexican rice!   The dish was a hit with our guests and hope you enjoy making it.

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What do I need to make it?

  • 2 1/2 cups cooked rice (long grain or even Basmati)
  • 1 large onion sliced
  • 1 green pepper sliced thinly
  • 1 stick of celery sliced
  • 1 carrot chopped into tiny pieces
  • 4-5 baby corn chopped into bite size pieces
  • Handful of green beans trimmed and chopped
  • 2 medium tomatoes roughly chopped
  • 3 cloves of garlic finely chopped
  • Handful of fresh coriander chopped
  • 1 tsp cumin powder
  • 1 1/2 tsp chipotle chili paste
  • 3 tbsp vegetable oil
  • Salt to taste

For the garnish

  • 1 tomato sliced
  • 1 red pepper sliced
  • 3-4 tbsp pickled jalapenos
  • 2 sprigs of green onion chopped
  • 50 gms of mature cheddar cheese

How much will I make?

Serves 6

How do I make it?

First par boil the carrot, beans and baby corn.  Then heat a wok/kadai, add oil first before sauteing the garlic for a minute.   Add the sliced onions, green pepper and celery and cook till the onions start turning golden brown.   Add the chipotle paste, sprinkle cumin powder and chopped tomatoes and continue cooking till fat begins to leave the mixture.   Stir in the par boiled vegetables, adjust the seasoning and cook for another 5 minutes.   Switch off the heat and garnish with fresh chopped coriander.  Once the cooked rice has cooled stir in the masala and prepare the dish to be grilled.

Assembling the dish 

Transfer the mixed rice into a large rectangular oven proof dish.   Sprinkle the cheddar cheese evenly over the top.   Arrange the red pepper, tomato and jalapenos on top of the cheese.  Sprinkle the chopped spring onion and grill under a pre heated oven at 220 degrees Centigrade till the cheese melts, bubbles and turns golden brown.   Serve with a fresh tomato salsa or mango salsa as we did (1 large ripe mango cubed, 1 red chilli de-seeded and finely chopped, juice of half a lime and salt/pepper to taste).

Indian comfort food – dhal chawal (lentils with rice)

As the title suggests this is the Indian equivalent to chicken soup.  Ask many an Indian and they will extol the virtues of dhal chawal as most of us were brought up on something similar through our childhood.  Anna and I revert to it as it is one of the simplest dishes to make and thoroughly satisfying and comforting.

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Mixed dhal

What do I need to make it?

  • 1/2 cup tuar dhal
  • 1/4 cup moong dhal
  • 1/4 cup horse gram
  • 1 medium onion chopped
  • 4 cloves of garlic minced
  • 1 inch piece of ginger minced
  • Handful fresh coriander chopped
  • Handful fresh mint leaves chopped
  • Bunch of chives chopped (save 1/4th for garnish)
  • 1 tsp dhania powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • Salt to taste

 For the tempering

  • Pinch of asafoetida
  • 1 small onion finely chopped
  • 4 dry red chilies
  • 2 tbsp clarified butter (ghee)

How much will I make?

Serves 4

How do I make it?

Put all ingredients in a vessel and add two cups of water before pressure cooking.    Heat pan, add ghee, asafoetida and dry red chilies and saute for  a minute.  Add the chopped onions and saute for 5 minutes before adding cooked dhal.  Garnish the dish with the remaining chopped chives and serve with boiled rice or pilaf of your choice.

Jeera Peas Pilaf

What do I need to make it?

  • 1 1/2 cups basmati rice washed and drained
  • 1 medium onion sliced
  • 100 gms fresh peas shelled
  • 1/2 tsp cumin seeds
  • 5-6 cloves
  • 4-5 green cardamoms
  • 1 black cardamom
  • Piece of cinnamon
  • 2 bay leaves
  • 2 tbsp clarified butter (ghee)
  • Salt to taste

How much will I make?

Serves 3

How do I make it?

Heat pan, add ghee and cumin seeds and saute for 30 seconds before adding the remaining dry ingredients.    Saute for a minute and then add sliced onions and cook for a couple of minutes before adding shelled peas and washed rice.  Saute for two to three minutes till rice turns into a white colour before transferring into rice cooker.  Add three cups of water and salt to taste.  Stir the rice when done and serve with dahl.

Chinese stir fried vegetables

I absolutely enjoyed pulling together a stir fried vegetable dish for lunch today.  As previously mentioned there are a few cupboard essentials when wanting to make Chinese food taste slightly more authentic (rice wine, rice wine vinegar, sesame oil) and today I want to add another one to the list – spiced black rice vinegar.   I was in my local Waitrose earlier today and was browsing the specialty oils and vinegar aisle when I spotted three combinations I haven’t come across before – apple balsamic vinegar, apply & cranberry balsamic vinegar and black rice vinegar.   I picked up all three and used the black rice vinegar in the stir fry.  I am looking forward to using the other two in a salad vinaigrette soon.

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What do I need to make it?

  • Handful of green beans cut in half
  • 2 stalks of celery chopped into bite size pieces
  • 1 green pepper cubed
  • 2 carrots chopped into wedges
  • 6 large closed cup mushrooms quartered
  • 8 florets of broccoli
  • 1 bunch of choi sum (each stalk cut into 3-4 pieces)
  • 3 sprigs of spring onion chopped
  • 2 cloves of garlic minced
  • 1″ piece of ginger minced
  • 1/4 tsp crushed red chili
  • 1/4 tsp white pepper
  • Handful coriander leaves chopped
  • 2 tsp Shaosin wine
  • 3 tsp dark soya sauce
  • 2 tsp spicy black rice vinegar
  • 2 tsp toasted sesame oil
  • 3 tbsp vegetable/sunflower oil
  • Dash of salt to taste

How much will I make?

Serves 4 as a side dish

How do I make it?

Heat wok and pour oil in once hot.  Add ginger and garlic mince and stir for 30 seconds before adding the crushed red chili flakes.   Stir for another minute before adding green pepper, celery, carrot, beans, mushroom and broccoli.  Stir for five to eight minutes before adding the choi sum (choi sum only takes a couple of minutes to cook).  Then add the rice wine, vinegar, soya sauce and white pepper.  Adjust the seasoning before garnishing with spring onions and fresh coriander.   Serve hot with rice or noodles.

Wild rice pilaf

As Anna and I have reined back on our rice consumption we try and make our weekly treat as interesting as possible.  What started off as a trial in combining flavours together turned out to be a pretty tasty dish which we are sure to repeat in the future.

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What do I need to make it?

  • 1 1/2 cups of wild rice washed and soaked
  • 1 small onion sliced
  • 1 spring onion chopped
  • 1 red chili chopped
  • 5-6 baby corn cut into bite size pieces
  • 5-6 mushrooms cut into quarters
  • 1/2 cup fresh peas
  • Handful basil leaves chopped
  • Handful coriander leaves chopped
  • 2 tbsp coconut powder
  • 2 bay leaves
  • 2 star anise
  • 1 piece of cinnamon
  • 2 tbsp ghee or butter
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Heat ghee in a pan and then add bay leaves, cinnamon and star anise.   Saute for a minute before adding sliced onions, spring onions and red chili.  Saute for a couple of minutes before adding the remaining vegetables.  Cook for five minutes and then add chopped herbs and washed/pre-soaked wild rice.   Stir for a couple of minutes before transferring to an electric cooker.  Add three cups of water, coconut milk powder and then adjust the seasoning.  Serve hot with raita of choice.

Chinese style pan fried fish

We’ve been pretty quiet for the last week and have not had time to  put pen to paper or keys to computer in this case 🙂  A couple of nights back I pulled together a wicked marinade which works incredibly well with either salmon or trout.  There are a few cupboard essentials that help bring out amazing Chinese flavour to dishes – rice wine vinegar, Shaohsing wine (rice wine), good quality soya sauce and toasted sesame oil.  Here’s a recipe that has worked well on the hob and now waiting with bated breath for good weather to try it on the barbecue.

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What do I need to make it?

  • 2 fillets of salmon or trout
  • 2 sprigs of spring onion chopped
  • 1 clove of garlic minced
  • 1″ ginger skinned and grated
  • 1 red bird’s eye chili chopped finely
  • 2 tsp dark soya sauce
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar
  • dash of black pepper
  • pinch of salt (optional)

How much will I make?

Serves 2

How do I make it?

Wash and pat dry the fish fillets.  Mix all the marinade ingredients in a bowl and place fish fillets in and ensure that the marinade is covering the fillets evenly.  Keep refrigerated for an hour minimum and allow the fish to get to room temperature before cooking.  Heat pan  in high and place fillets with marinade skin side down and cook for 6-8 minutes before gently turning over and cooking till done.  Serve with egg fried rice or salad of your choice. On this occasion I made a simple red pear and baby leaves salad and dressed it  with olive oil and balsamic vinegar.