Baked rice with Spinach & corn

A yummy and easy dish. Leaves you wanting for more and finger licking good.

Ingredients:


Corn – 1/2 cup (washed and cooked)
Spinach – 2 handful(washed and pat dry on a towel)
Onion – 1 sliced thinly
Garlic cloves -5-6 slices
Paprika -1 spoon
Salt as per taste( be mindful as you are adding cheese )
Cooked rice – 1 cup
Oil – 2 table spoons
Grated cheese – 4-5 table spoons(preferably Mozarella)

For the white sauce:
All purpose flour – 2 table spoons
Butter -1/2 spoon
Milk 1.5 cups
Salt as per taste.
Pepper coarsely ground – 1/4 spoon
Method:
Heat a saucepan and add butter and as it melts add the flour and roast it in low flame and as it lets out an aroma add in the milk and with a whisk mix well.
Add more milk if needed or if it gets too thick.
Add the pepper and mix well.
Keep it aside.

Method:
Heat a pan and add the oil and sauté the onions and garlic.
Add in the cooked corn, salt and spinach and sauté for about 2 to 3 minutes.


Now add the rice and paprika and sauté for another 5 to 6 minutes.
Take a ceramic or a baking dish and pour half of the rice mixture and spread it with the spatula.
Now spread some of the white sauce followed by another layer of the rice mixture.


Finally top it with the layer of grated cheese and bake it at 180 degrees Celsius for about 30 mins checking occasionally if it has browned.
Enjoy it hot.

Pear & Oatmeal Crumble

Tried this old fashioned Pear and oats crumble today..it’s a very simple dish tasty and an easy recipe to try out in ones kitchen. Left the kitchen smelling with aroma of the spices and the lemony flavoured pear.

Ingredients for the base

Ripe and firm Pear – 1 big one chopped or sliced.

Brown sugar – 1 Table spoon

Cornstarch – 1 table spoon

Lemon – 1 juiced

Nutmeg powder 2-3 pinches

Ginger powder – 2 pinches è

Method:

Preheat oven for 10 minutes on 180 degrees.

In the meantime take a bowl and put the pear bits followed by the cornstarch,brown sugar,nutmeg powder and ginger powder.

Finally add the juiced lime or lemon juice and mix well.

Pour it over a greased baking tray and keep it aside.

For the top layer

Ingredients:

Rolled Oats – 1/2 cup

Flour – 1/4 cup

Butter – 2 table spoons (thawed)

Brown sugar – 2.5 table spoons

Almonds – 1 table spoon cut into bite sized bits.

Walnut – 1 table spoon.

Method:

In a bowl add the thawed butter followed by sugar, flour and rolled oats. Mix lightly with your fingers.

Then add the chopped almonds and walnut

Add a few pinches of nutmeg powder and also ginger powder

And mix well till the butter mixes well into the mixture.

Now transfer this slowly over the pear mixture and press lightly with the spatula.

Bake on 180 degrees Celsius for about 25 minute.

Best enjoyed with chocolate sauce or caramelise pear on the sides.

Vanilla ice cream too goes well with pear crumble.

Masoor sprouts with tender Fenugreek shoots.

(No onion Garlic recipe)

This is an amazing combination which is not only nutritious and healthy dish but yummy too.

Whole masoor takes a while to cook on open pan but sprouted ones takes less time say about 10 to 15 minutes on medium flame.

It’s rich is fibre and has amazing health benefits like blood sugar control and lowers cholesterol.

Fenugreek sprouts enhances the dish with its unique flavour and also has many health benefits.

Ingredients:

Whole Masoor – 1/2 cup( soaked overnight and and then allowed to germinate into sprouts)

Fenugreek/Methi sprouts – a handful (should be atleast 2 inches and tender.)

Fenugreek seeds – 1/2 spoon roasted.

Green chilli-1 finely sliced

Jaggery – 1 spoon.

Tomato – 1 sliced finely.

Coriander and cumin powder – 1 table spoon.

Red chilli powder – 1 spoon.

Amchur powder – 1 spoon.

Turmeric – 1/4 spoon

Saunf /fennel seeds powder – 1/2 spoon

Oil – 2 tablespoons

Salt as per taste.

Kasturi methi – 1 spoon.

Coriander leaves for garnishing.

Method:

Heat a pan and add in the sliced green chillies and fenugreek seeds and then the sliced tomatoes and sauté for about 2 to 3 minutes.

Add in the washed and strained masoor sprouts and toss in gently and cook on medium heat on a closed lid for about 8 to 10 minutes until it’s cooked.

Now add the chilli powder, coriander cumin powder, turmeric powder , amchur powder, saunf powder and salt as per taste.

Sauté for another 2 minutes and then add the methi sprouts and jaggery and put off the flame.

Mix well and garnish with kasturi methi and finely chopped coriander leaves.

Sweet Potatoes & Rice Cutlets

When rice is overcooked and one cannot do anything about it as its so mushy, then you think out of the box for ideas to use the rice with another ingredient which compliments  it and add some spice and flavours to get a new dish.This is when I tried this new innovative Sweet Potatoes and Rice Patties.It was delicious and crisp too as I baked them instead of the normal deep frying method….

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Ingredients:

Cooked Rice – 1 cup

Sweet Potato – 1 Medium sized cooked

Onions – 1 big one finely chopped

Lemon juice – 1 spoon

Chilli Powder -1 spoon

Turmeric powder – 1/4 spoon

Green Chilli – 1 finely sliced

Garlic cloves – 5 to 6 finely sliced

Ginger – 1\2 inch piece smashed.

Bread crumbs – 1/2 cup  + 2 Tablespoons

Oil – 2 Tablespoons

Coriander leaves – One handful finely chopped

Salt as per taste

Method:

Mash the cooked sweet potatoes and mix the rice and salt and keep it aside.

Now take a pan and heat the oil and add in the green chilli, sliced garlic cloves, chopped onion and the smashed ginger.

Saute for about until the onions turn pink and you get an aroma. Now add in the  chilli powder,turmeric powder, lemon juice, two tablespoons of bread crumbs and mix well sauteeing for another five minutes.

add in the chopped coriander leaves and mix well.

Now slowly using your fingers and palms make small balls and flatten them slightly and then roll them on a plate in which the bread crumbs are kept.

Follor the same procedure with the rest of the balls.

Now grease  a microwable plate and keep the patties on them and bake them for about 15 to 20 minutes at 180 degrees.

Allow it to cool and enjoy it with some chilli sauce or chutney of your choice.

 

 

jambul/Java Black Plums

Jambul is available in plenty during the summer months until the beginning of the rainy season.

It’s a super food packed with nutrients and antioxidants.

Good for those having spikes in their blood sugar levels and having an history of diabetes in the family.

It also aids digestive health.

Brined them for a week and today made this yummy and appetising chutney.

Ingredients:

Brined jambuls – 4-5

Red chilli – 3

Two handfuls of grated coconut

2 cloves of garlic with the peel.

Salt as per taste.

Method:

Deseed the jambuls and using light finger movements extract the pulp.

Now grind all the above to a smooth paste.

Chutney is ready.

Tastes yummy when you drizzle some coconut oil over it.

Please Note:

The jambuls are brined and so add salt accordingly

Jambul/Black Java Plum

Jambul is available in plenty during the summer months until the beginning of the rainy season.

It’s a super food packed with nutrients and antioxidants.

Good for those having spikes in their blood sugar levels and having an history of diabetes in the family.

It also aids digestive health.

Brined them for a week and today made this yummy and appetising chutney.

Ingredients:

Brined jambuls – 4-5 deseeded

Red chilli – 3

 Coconut grated – 2 handfuls

 Garlic with the peel – 2 cloves

Salt as per taste.

Method:

Deseed the jambuls and using light finger movements extract the pulp.

Now grind all the above to a smooth paste.

Chutney is ready.

Tastes yummy when you drizzle some coconut oil over it.

Please Note:

The jambuls are brined and so add salt accordingly.