Spiced Spinach Rice

This is a quick and easy rice recipe made healthy and flavorful with spinach and spices. The highlight of the rice comes from a pinch of nutmeg which gives a whole new dimension to the rice. This is the first time i used nutmeg in my cooking and it has become one of my favorite spices! The spinach gives a nice, subtle flavor to the rice and this rice goes well along with any side dish or curry. We had it along with some masoor dal fry. This recipe is versatile and can be made even with leftover cooked rice.

Ingredients
Uncooked Basmati Rice - 2 cups
Chopped Spinach - 1 cup packed (frozen spinach can also be used)
Jeera/Cumin seeds - 1 teaspoon
Frozen corn/green peas - 1/2 cup (optional)
Onion - 1/2
Ginger - 1/2 inch
Garlic - 2 cloves
Pepper - 7 to 8 whole corns or 2 spoons ground/crushed
Nutmeg - 1 generous pinch
Oil/ghee - 1 teaspoon
Salt to taste

Directions
Wash and soak the basmati rice for atleast 30 minutes. Cook the rice with about 3 1/2 cups water and fluff with a fork slightly to separate the grains.

Chop the onions, ginger and garlic. if using fresh spinach, wash the leaves thoroughly and chop finely.

In a saucepan or wok, heat the ghee/oil and add the cumin seeds. Once they start spluttering, add the onions, ginger and garlic and saute until they turn translucent. Add the pepper and nutmeg and saute well.

Add the chopped spinach and saute on medium flame till all the water evaporates and the spinach wilts. This takes about 4 to 5 minutes. Add the frozen corn and green peas if using and saute again until it gets cooked. Add the salt and mix well.

Finally, add the cooked basmati rice and saute along with the spinach mixture until the rice gets heated up and firm.

Garnish with roasted cashews and serve warm along with any curry of your choice.

Sending this to CWS - Pepper started by Priya and hosted by Padma.

A Thank You Note :)

I am so happy that I won two giveaways recently. I was excited to have won "The Cake Mix Doctor" book giveaway hosted by Champa. Cannot wait to start baking from the book..Thanks Champa!

I also won a t-shirt and crisps in the Chipiddy Doo Daa Giveaway. Thanks Lacey!

Just wanted to let you guys know that I will be back in a few days with all the roundups and recipes as I am having my final exams this week.
Also do check out the Tried and Tasted event hosted here. This Blog is being featured this month and you can showcase your tried recipes from Dil Se..
Happy cooking :)

Also do check out the first tomatoes of the season in my garden :)

Cherry Clafouti (Julia Child's recipe)

Have you watched 'Julie and Julia' ?? I feel that it is a movie that every food blogger could relate with! This recipe for this Cherry Clafouti is adapted from Julia Child! One fruit that I have tried only after coming to the US is cherry. I totally love to have cherries all by itself. I somehow reserved some cherries to make this lovely dessert for my hubby's birthday dinner. It turned out really good and we had it along with some french vanilla icecream! Divine!!

Onto the recipe..

Ingredients (Source: Julia Child)

Milk - 1 1/4 cup
Sugar - 1/3 cup
Eggs - 3
Vanilla extract - 1 teaspoon
Salt - 1/8 teaspoon
Flour - 1/2 cup
Cherries, pitted - 3 cups
Sugar - 1/3 cup
Powdered sugar for dusting

Directions
Preheat oven to 350 F.

In a blender blend together the milk, 1/3 cup of sugar, eggs, vanilla, salt and flour.

Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan.

Remove from the heat and spread the pitted cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter.

Bake at 350 degrees for about for about 45 minutes to an hour.

The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar and serve warm!

Check out these lovely giveaways at Chef in You and Snacksgiving

Italian Bruschetta

This is an Italian appetizer and it is so easy to make with some simple ingredients. The melted cheese on top of the tomatoes and basil sitting on a toasted baguette is pleasing to look and tastes great too. I made these as a part of an italian menu paired with a spring salad, spaghetti with vegetables, white wine and cherry clafouti to make a great dinner :) Recipes to come..

For the bruschetta you need..

Ingredients (Recipe adapted from Giada de Laurentiis)
Ripe tomatoes - 3
Basil leaves - 1/2 cup
Garlic - 3 cloves
Mozzarella cheese - 1/4 cup shredded
Balsamic vinegar/ white vinegar - 1 teaspoon
Olive oil - 2 tablespoons
French Baguette - 1
Salt and pepper to taste

Directions

Preheat the oven to 375 degrees F.
Take the tomatoes, basil leaves, olive oil, vinegar and garlic together and blend it in a food processor to a chunky paste. Season with salt and pepper.
Slice the french baguette into pieces 1 inch thick. Place in the oven and toast them for about 3 minutes until they turn slightly brown.
Place the tomato mixture on each slice and top with the shredded mozzarella cheese.
Toast in the oven again for about 1 to 2 minutes until the cheese melts.

Garnish with some basil leaves on top. You could drizzle some olive oil on top if needed.
Serve warm!

Sending this to Bread Mania

 

Spring Salad

This is a simple salad with simple ingredients yet bursts with flavor. I used whatever ingredients I had on hand and dressed it up with some balsamic vinaigrette. Makes a great accompaniment to any cuisine or meal. The unique ingredient in this salad is the grapenut cereal. I got this idea from the cereal carton. It makes a great salad topping because it gives a crunch to the salad and also a nutty flavor and it is nutritious as well.

Ingredients
Lettuce
Olives
Tomatoes
Cucumber
Avocado
Raisins/Dried Cranberries
Grapenut cereal - 1 tablespoon
Balsamic Vinaigrette

Prepare all the ingredients. Dice the tomatoes, avocado and cucumber. In a large bowl, mix all the ingredients and add the vinaigrette and toss well.

Serve chilled.

Layered Mexican Dip

This is an easy party appetizer and can be made in a matter of minutes. Tastes great when served with any type of chips. I served this along with some tortilla chips. This recipe is semi-homemade since I used mostly storebought ingredients and just assembled them before serving. Looks beautiful and colorful when served in a glass bowl.

Ingredients (Makes several servings)

Refried beans / Any cooked and mashed beans - 1 cup
Sour cream - 2 tablespoon
Shredded cheese (any variety) - 2 spoons
Salsa - 2 tablespoons
Avocado - 1 deseeded and diced
Tomato - 1 medium sized ripe one
Olives - a few sliced
Lemon Juice - 1 spoon
Salt to taste

Directions
Prepare all the above ingredients. If you are cooking your own beans make sure it is cooked really well, add salt and mash it into a smooth paste. If using canned refried beans, microwave the beans for a minute and mash it well.

In a glass bowl, take the bean and spread the cheese over it. Microwave for a few seconds until the cheese melts. Top it off with the sour cream, salsa, diced avocado, tomatoes and olives. Season with salt and drizzle with lemon juice.

Serve immediately. Assemble the dip only before serving because the avocado tends to oxidize soon and change color. This is a very forgiving recipe, you can add more or less of any of the ingredients according to your tastes.

Serve with chips.

Sending this to 20 - 20 event hosted by Niloufer

Idly - A typical South Indian Breakfast

I was browsing through the recipes in my blog and found that I had very less South Indian breakfast recipes! Hailing from South India, Idlies are a staple at every home. Idlies reserved their position in the breakfast menu atleast once a week. The only big chore is preparing the batter and the rest is a breeze. You have breakfast ready in minutes - just pour the batter in moulds and steam it. The batter could be used in the following days to make dosas after a little more fermentation. These idlies also found its place in lunch boxes occasionally with spiced powder.

Every South Indian makes sure during their first trip to the US that they bring the grinder along with them. It is available in the US these days though. I however prepare my batter in the mixer in the largest jar and it equally turns of great. The key to making idlies is the fermentation process, which results soft, fluffy idlies.

Now onto the recipe...

Ingredients
Par Boiled rice/ Idly Rice - 3 cups
Urad dal (Skinned black gram/lentils) - 1 cup
Cooked rice/ Poha - 2 tablespoons (optional)
Fenugreek seeds - 1 teaspoon
Salt to taste

The parboiled rice and the urad dal should be used in the 3:1 ratio. You could double the quantity for more batter.

Directions
Soak the urad dal and rice seperately along with the fenugreek seeds for atleast 4 to 5 hours.

Strain the water and grind the rice, fenugreek seeds, cooked rice together and the urad dhal separately to a smooth consistency adding water if needed. Add very little water while grinding the urad dhal.

Combine everything together along with the required amount of salt and with your hands incorporate the batter well. it is very important to use your hands for mixing the batter as it is believed that the body heat aids in better fermentation of the batter.

Allow the batter to ferment overnight or at least for 12 hours. The batter rises well. So pour batter in a vessel only 3/4 the height of the vessel. It might overflow otherwise.

Tips for fermenting the batter during cold weather:
Preheat the oven to about 150F and then switch it off. the oven should be slightly warm by this time. Place the batter inside the oven overnight and the slight heat helps the fermentation process. I usually place a plate below the vessel containing the batter just in case the batter overflows and spoils the oven. Reduces the cleaning process!

To make the idlies:
Equipment needed
Pressure cooker
Idly moulds

Grease the idly moulds with little ghee/oil or non-stick cooking spray (PAM) and pour a ladle of batter in each mould. The batter rise a little. So take care to not pour too much of batter.

Take a little water in the pressure cooker about half an inch. Place the idly mould in the cooker and steam for about 15 minutes without the weights. Allow it to sit for five minutes and remove the idlies with a spoon. You can check if the idlies are done using a toothpick . The idlies are done if an inserted toothpick comes out clean.

Serve warm with any accompaniment of your choice. Goes well with any variety of chutnies, sambar, thakkali kuzhambu or the humble spice powder!

Sending this to MLLA: 23rd helping hosted by Susan.