Risgrøt - Norwegian Rice Porridge#EatTheWorld

Risgrøt is a festive Norwegian creamy rice porridge / pudding, made with rice and milk, topped with cinnamon powder, sugar and butter. This is traditionally served on Christmas Eve for breakfast or as a dessert after a meal, it's  heartwarming, makes a delicious satisfying treat. I have added fresh cream at the end to give this a rich and creamy taste. When I visited Norway they served us this pudding and its was so delicious and creamy.

When Camilla chose this country for this month theme, this was the first dish that came to my mind and as I, was researching about it, read some unique history of this dish. On Christmas Eve, they usually have risgrøt for lunch and hide a skinned whole almond in the porridge (so it’s not easy to find). Then whoever finds the almond wins the julegris / Christmas marzipan pig! Whoever finds it tries to be very secretive about finding the almond so that everyone keeps eating more and more porridge in the hope that they’ll be the winner. I loved this cool secret behind this dish and the pleasure that one gets when we follow/celebrate traditions with family and friends.

Ingredients
½ Cup Short Grain White Rice
1½  Cup Water
5 -6 Tablespoons Granulated Sugar
½ Teaspoon Vanilla Extract
½ teaspoon Cardamom powder
2½ Cups Whole Milk
2 Tablespoons Salted Butter
1 Teaspoon Cinnamon powder
3 Tablespoons Fresh Cream
Method

Add the rice, water in a saucepan and cook (without cover) until most of the water is absorbed and the rice is cooked.
Add the milk, vanilla, cardamom powder and  sugar continue cooking on low heat, stirring frequently so the porridge doesn't stick. Cook until the porridge is as thick as you would like. Then add the fresh cream and switch off the flame. 
Serve it with a sprinkle of sugar, cinnamon and a small cube of  butter. You can also serve this with a topping of fresh berries this is optional.

Enjoy this delicious pudding!
Labels: Norway,  Rice, Pudding, Porridge, Dessert, Eat the World, Gluten free, International Cuisine, Milk

Check out all the wonderful Norwegian recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Norway. 

• An Array of Flavors from Norway: Aquavit-Cured Salmon, Snøfrisk, Gjetost by Culinary Cam
• Fiskesuppe by A Day in the Life on the Farm
• Norwegian Risgrøt Rice Porridge by Sneha's Recipe
• Scandinavian Almond Cake by Amy's Cooking Adventures 

Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian, Keto

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Ribbon Pakoda/Ola Pakoda#Alphabet Challenge

This is another addictive savory snack. Ribbon Pakoda is a snack that I enjoyed in my young age and still love eating it. When my daughter was schooling this was a regular snack that was in her tiffin. This is also called Ola Pakoda in Tamil. During festival eating to many sweets one gets tried, you want something spicy and this snack balances that sweetness. Try this addictive and super easy snack.

Ingredients
2 Cups Chickpea flour / Besan
1 Cup Rice flour
A Pinch Asafoetida
1 Teaspoon Red chilly powder - adjust to taste
1 Tablespoon White butter
1 Teaspoon Salt or to taste
Oil for deep frying
Method
Sieve the rice flour and besan thrice.
In a bowl mix all the above ingredients together, add water little at a time and knead it into the soft dough.

Make the dough a little soft so that the it can be squeezed easily from the murukku maker. This is plate that is used to make the ribbon / ola pakoda.

Heat oil in a kadai.
Grease the inside of murukku press with oil. Make a ball and put in the murukku press and press it directly in the oil. When they turn light golden brown, flip the side and cook till light golden. Remove pakoda and place it on a tissue paper to drain the excess oil.

Let it cool completely and then store it in an airtight container. Repeat the same for the remaining dough too. You can keep this for a month and enjoy this as a tea time or tiffin snack.

Labels: Savory Snacks, Festival Sweets, Chickpea flour, South Indian, Tamil Nadu, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "P"

• Karen’s Kitchen Stories: Airy Focaccia with Pecorino Romano and Herbs 
• Food Lust People Love: Bacon and Pork Patties 
• Blogghetti: Italian Baked Pork Chops
• Culinary Cam: Orange Posset 
• Jolene’s Recipe Journal: Paloma Cocktail 
• Mayuri’s Jikoni: Panchmel Dal 
• Sizzling Tastebuds: Paneer Pudinawale (Cottage Cheese in Mint sauce) 
• A Messy Kitchen: Peach and Carrot Streusel Muffins 
• Magical Ingredients: Pina Colada Rolls
• Sneha’s Recipe: Ribbon Pakoda/Ola Pakoda 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Southwestern Honey Mustard Pork Tenderloin 
• A Day in the Life on the Farm: Yogurt Bowl Popsicles   

Corn Patties /Corn Potato Chops#SundayFunday

Corn Potato Chops (patties) are crispy, delicious melt in the mouth savory snack. These are coated in breadcrumbs and pan-fried until golden.
Maks 13 Chops
Ingredients
For The Covering / Shell
½ Kg Potatoes - boiled & mashed
1 Teaspoon Salt
4 Medium Bread Slices - Lightly soaked and mashed
3 Tablespoons Corn Flour
For The Corn Filling
2 Cups Sweet Corn - boiled
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Medium Onion - finely chopped
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Chaat Masala
1 Tablespoon Lemon juice
Salt To Taste
2 Tablespoons Coriander leaves
4 Green chillies
4 Cloves Garlic
Method
For The Corn Filling

Coarsely grind together the coriander leaves, green chillies and garlic along with a cup of sweet corn to a coarse paste. Add this mixture to whole corn and mix well and keep aside.
In a pan heat oil, add cumin seeds when they sizzle, add the onions and saute until translucent, then add the corn mixture along with spices, salt and fry for a few minutes, then cover and cook for another 2 minutes. Stirring in between. Switch off the flame, let this mixture cool completely. 
For The Covering / Shell

In a large plate peel the boiled potatoes and then grate them when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.

Once cooled add the rest of the ingredients well. Form it into a dough. Divide into 13 equal balls, keep aside covered

Making Corn Potato Chops

Grease your palm with oil, flatten one ball of potato mixture, place a tablespoon or more of the corn filling.Bring the edges in the center and cover the stuffing. 

Shape with your palms by rolling it firmly to make around pattice. Make all the rest of the chops.

Roll in crumbs and keep aside.

Heat 2 tablespoons of oil in a griddle or broad frying pan on medium high flame. Place the stuffed Corn Potato Chops by leaving sufficient space in between so that you flip them easily. Do not over crowd the pan or else they will break. When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side. Fry the second side till crispy golden and turn over again. Flip a couple of times if needed to get an even golden color and crisp texture. Remove them on a paper kitchen towels to remove excess oil.

Serve with ketchup or chutney.
Labels: Corn kernels, Potato Chops, Vegetarian, Starters, Appetizer, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Corn"

• Culinary Cam: All the Summer's Darlings Salad 
• Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes 
• Sneha's Recipe: Corn Patties /Corn Potato Chops 
• Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn 
• Sid's Sea Palm Cooking: Fresh Corn Relish Salad 
• Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash 
• Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
• A Day in the Life on the Farm: Succotash Salad

Keto Bagel Sandwich#SundayFunday

This is a a classic Keto Bagel Sandwich which can be had for breakfast or as a main course meal. It's filling, delicious and loaded with healthy fats and microgreens.
Ingredients
Keto Cottage Cheese Bagels - recipe to follow
Creamy Avocado & Egg Salad - Keto - chop it very fine

Microgreens 
Method

Cut the bagel, add the filling, top it with microgreens. Enjoy!!
Labels: Sunday Funday, Sandwiches, Bagels, Keto, Low Carb, Breakfast, Main course, International Cuisine

For Sunday Funday we are celebrating "National BagelFest Day"

Boursin and Salmon Bagel from A Day in the Life on the Farm 

Caprese Bagel from Mayuri's Jikoni

Chorizo Cream Cheese Spread from Food Lust People Love 

Keto Bagel Sandwich from Sneha's Recipe 

Pretzel Bagels from Karen's Kitchen Stories 

The Bagel Conflict and My Left Coast Bagels from Culinary Cam