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.

Stuffed Snake Gourd

Ingredients:

Snake gourd.-1 big piece

Baking soda – 1/4 spoon

Water – 1.5 cups

For the stuffing:

Coconut grated – 1 handful

Red chillies(roasted) – 5 to 6

Tuvar dal – 1/2 cup

Asafoetida- 1/2 spoon

Salt as per taste

Cumin 1/2 t spoon

Semolina – 2 tablespoons

Method:

Deseed the snake gourd and slice it into three big and equal pieces.

In a saucepan heat 1.5 cups of water and then when it begins to boil drop the gourds in them and also add the baking soda to the water.

Allow to simmer for about 3 to 4 minutes and then remove them from the pan and immerse it in cold water to which a little salt is added.

Keep them aside.

This process helps the gourd to retain its colour.

Now in a mixer jar grind the soaked dal, red chillies, cumin and coconut to a fine paste adding very little water.

Add 2 table spoons of semolina,asafoetida and salt as per taste and mix well.

Now in a steamer add some water and boil it.

In a greased vessel keep the gourds vertically and fill them with the ground masala and press firmly.

Follow the same procedure with the rest of the gourds and steam them for about ten minutes.

Enjoy them with coconut oil.

You may slice the steamed gourds into thin slices using a sharp knife.

Then roast them on both the sides using a little oil to golden brown and enjoy.

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.

Sweet Potatoes with Veggies and Salad.

I love sweet potatoes. They make a filling meal when cooked on its own or with veggies and salads.

I love to try the different varieties but love the orange one the most for its texture and sweet taste.

Today tried cooking them for about ten minutes in water on closed lid and then cut them into two and made a cut and filled it with sliced mushrooms and ground pepper and baked them in the microwave oven for about 7 to 10 mins.

Sprinkled some ground pepper and salt.

Enjoy them with salad.

Tastes yummy too.

Mixed veggies Parathas

Mixed veggies Paratha with home made curds made from milk cream, Amla Murabba

and Red chillies pickle.

This is a very simple paratha which has no onions nor ,garlic or any masala.This can be made during vrat or fasts.

Nutritious with the goodness of ghee and sautéed veggies.

Ingredients:

For the filling:

Besan – 2 table spoons

Ghee. – 1 spoon.

Carrot – 1 grated

Cabbage -1/4 piece grated

Pumpkin – 1 small piece grated.

Coarse chilli powder – 1 spoon

Turmeric – 2 pinches

Asafoetida – 1/4 spoon

Cumin seeds – 1/4 spoon.

Kasuri methi – 2 table spoons

Salt as per taste.

Method:

In a saucepan add a spoonful ghee and then add cumin, asafoetida,turmeric and the chilli powder and sauté for a minute.

Add in the grated veggies and mix well.

Cook for about 2 minutes on closed lid and then add the besan and mix well.

Add salt and cook on closed lid for another two to three minutes.

Now make small balls and keep aside.

For the outer cover:

Wheat flour – 1 .5 cups

Ghee – 1 spoon

Salt as per taste.

Water – 1/2 cup or more.

Knead the dough and keep aside for about 10 minutes and make small balls or pedas.

Method:

Now roll the peda and fold in the veggie balls and make a round ball and flatten it using light finger movements and roll them with a rolling pin into a round paratha.

Follow the same procedure with the rest of the pedas.

Heat a pan and roast the parathas and enjoy them with butter or curds and pickle.