Rice Feast

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Looking for new ways to cook rice? Well, rice meals are easy to prepare, appetizing and an essential nutrient for your well-being. Rice, a kitchen staple has the goodness of vitamin B1, slows down ageing, provides instant energy and stabilizes blood sugar levels. Try one of these quick, easy to combine with other ingredients, rice recipes for tonight’s meal and brighten up your plate instantly. So revel in the bounty of spring with these rice inspirations. 

Here are two interesting rice recipes created by Chef Jerson Fernandes, Corporate Chef, Berggruen Hotels.



Tempered Curd Rice With Topioca Pearls/Cassava


Prep Time: 20 mins
Cooking Time: 15 mins
Calories: 290 kcal

Ingredients:

  • 1 cup Topioca pearls or Sago or Cassava
  • 3 medium potatoes
  • ½ cup peanuts
  • 1 tsp cumin seeds
  • 1-2 green chilies finely chopped
  • 1 tsp finely chopped ginger
  • 2 tsp lime juice
  • Few chopped coriander leaves
  • 1.5 tsp sugar or as required
  • 3 tbsp-buckwheat flour
  • 3 cups-oil for frying
  • 4 tbsp curd
  • 1 cup rice
  • 2 red chillies dry
  • 1 tsp mustard
  • 1 tsp salt
  • 1 sprig-curry leaves
  • 3 Roasted papadum
  • 1 tbsp roasted horse gram
  • 1 tsp and chopped coriander for garnish
  • Method:

    1. Soak the Topioca or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft. Drain of all the water completely from the soaked Topioca.
    2. Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and Topioca together. On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.
    3. Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
    4. Now take some portion of the mixture in your hands and shape them into round patties. Deep fry the Topioca patties till golden brown. Serve with sweet curd/yoghurt or green chutney. You could also serve it with tomato sauce.
    5. For curd rice mix steamed rice with curd, chopped ginger, seasoning and temper with mustard seeds, curry leaves and red chilly.
    6. Place the patties on the moulded rice pyramids, drizzle with mint, curd and tomato chutney. Place the roasted rolled papadums on top of the patties by pasting it with some curd.
    7. Drizzle with roasted horse gram dal, sev and chopped coriander.

    Chefs Tip:
    1) The water needs to be drained well. Use a sieve or a colander to drain the water. The Topioca mixture is dry. If there is moisture in the mixture, then you won’t get a proper shape of the Topioca patty and they will become soggy from inside.
    2) The oil has to be neither too hot nor warm. If it’s hot, the Topioca will burn from outside leaving the inside portion uncooked. If warm, the patty will absorb oil, making the Topioca loaded with oil.

    Tri Flavoured Rice Platter



    Prep Time: 15 mins
    Cooking Time: 25 mins
    Calories: 270kcal

    Ingredients:

    1. 
Rice 200g
    2. Mustard seeds 2 tbsp
    3. Green chillies 2
    4. Curry leaves 3 sprigs
    5. Dry red chilly whole 3
    6. Lemon 1
    7. Saffron soaked in hot milk 1gm
    8. Coriander 1 sprig
    9. Onion 1 no
    10. Tomato 1 no
    11. Curd 4 tbsp
    12. Milk 4 tbsp
    13. Ginger1 tbsp
    14. Peanuts 15g
    15. Oil 3 tbsp
    16. Salt to taste

    Method:


    1) Boil rice, strain and keep aside to cool.
    2) Divide it into 3 equal parts, for the first preparation add curd, milk, chopped ginger, green chillies, salt to the rice and mix well mashing it simultaneously, temper with dry red chilly, mustard seeds, curry leaves and garnish with grated carrots. Chill in a refrigerator. Has to be molded cold.
    3) For the second preparation, heat oil, add chopped onions, tomatoes, mustard, curry leaves, dry red chilly, rice, salt and toss everything till it gets mixed well. Has to be molded hot.
    4) For the third rice preparation, heat oil, add mustard, dry red chilies, curry leaves, salt, saffron soaked in milk and mix everything well in a pan stir frying simultaneously. Add lemon juice, peanuts and finish with chopped coriander. Has to be molded hot.
    5) Fill the 3 types of rice preparations into a mould and demould the same onto a oiled banana leaf.
    6) Garnish with a tempering mix made of curry leaves, dry red chilly, mustard seeds and fresh chopped coriander.
    Chefs tip: Apply butter to the mould before filling in the rice to the rice doesn’t stick to the mould and demoulding becomes easier.

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