A Healthy Salad With Sumac Yogurt Dressing#Improv

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.

Makes 2 Large Plates Salad
Ingredients
1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - grated
Method

Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste.  The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame.  Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.

Mix the yogurt dressing ingredients, season and sprinkle with sumac.

In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top.  Cling wrap and refrigerate till ready to serve. 

Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

• Iranian Beef Stew with Yogurt Sauce from Pandemonium Noshery
• Persian Kebab Kubideh from Palatable Pastime
• A Healthy Salad With Sumac Yogurt Dressing from Sneha's Recipe
• Garlic and Herb Marinated Chicken from A Day in the Life on the Farm
• Curried Eggplant and Chickpea Fatteh by Magical Ingredients
• Mussakhan (Roast Chicken with Sumac and Red Onions) by Making Miracles
• Mediterranean Chicken Gyro from Cookaholic Wife

Leftover Brown Rice Cakes#SundayFunday

What do you do with leftover rice? Leftover rice is most common in kitchens where rice is a predominant part of the diet in an Indian house and most of South East Asian countries. It's difficult to make the exact quantity of rice that will be consumed by the family on most days, let alone guests. That’s no problem at all since here is a recipe wherein leftover rice can be put to use in the most delicious ways, make cakes/patties. This is my family favorite way to use up leftover rice we have these cakes as a snack or a side dish in our main course meal.

Ingredients 
1 Cup Leftover Brown Rice - lightly crushed
1 Teaspoon Chilly powder
A Pinch of Salt
¼ Teaspoon Cumin seeds
1 Scallion/Spring Onion - finely chopped
2 Tablespoons Capsicum - finely chopped
1 Tablespoon Corn Flour
Oil as required for shallow frying

Method

To prepare the rice cakes using leftover rice, mix all the above ingredients in a bowl. Bind into a smooth dough. Divide into 6 equal pieces and shape each into round cakes. Refrigerate for 25 to 30 minutes.

Pour an inch of oil in a broad frying  pan and once oil is hot, place the shaped cakes and fry on a medium flame for 6-8 minutes per side until both sides are crisp and golden brown.

It's simple but makes a great snack or a delicious side dish. Serve with a green chutney or ketchup. I served these with mayonnaise and hung curd. 

These make  a lip smacking  snack. These leftover rice cakes are both vegan and gluten free.

My Notes

If the rice is too dry , sprinkle a teaspoon or two of water, cover and microwave for 2 minutes until it is somewhat softened. Extremely dry rice will not hold together in these patties.

Labels: Leftover series, Brown Rice, Patties, Starters, Snack, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event, is Wendy of A Day in the Life on the Farm. 

• Au Gratin Potato and Ham Casserole from A Day in the Life on the Farm
• Broccoli Ham and Swiss Casserole from Palatable Pastime
• Chef Salad from Amy's Cooking Adventures
• Ham and Cheese Buttermilk Biscuits from Making Miracles
• Ham and Spinach Quiche from Food Lust People Love
• Leftover Brown Rice Cakes from Sneha's Recipe
• Toasted Croissant Croutons from Culinary Adventures with Camilla

Vegan & Gluten Free Peanut Butter Fried Brown Rice#Foodieextravaganza

This is so quick to make and also delicious, this has to had hot from pan to plate, you will enjoy it.
The only extra time that it takes is to soak and boil the brown rice or else it's a breeze to make.

Last time with Basmati Brown Rice I, made Brown Basmati Pulao and Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice and Jordanian Tomato Rice Soup, this rice cooks like normal white rice. But today what I, used is unpolished Brown Rice which needs more than an hour of soaking and takes 35 to 40 minutes to cook.

Serves 2
150 Ml Cup Measurement
Ingredients
100 Grams Tofu - diced into small cubes -
1 Cup Brown Rice - washed and soaked
3 Big Cloves Garlic - finely chopped
1 Scallion/Spring onions - finely chopped
1/3 Cup Boiled Peas
1- 2 Carrots - finely diced
1½ Tablespoon Sesame oil
For The Sauce
1 Tablespoons Soy sauce
1½ Tablespoon Peanut butter - I used chunky peanut butter
1 Tablespoon Brown sugar- optional - I did not add
1½ Tablespoon Red Chili Garlic Sauce

Method 

Wash and soak the brown rice for at least 1 hour.
Then boil it in 1 to 1½ litre of water till done but not mushy. Drain and keep it aside.
Mix all ingredients for the sauce. Add in the tofu.
In a wok heat oil add garlic, spring onion white part, peas and carrots. Sauté for 3-4 minutes, stirring occasionally.
Add the tofu and sauce mix well. Add cooked rice and stir on high flame for 2 -3 minutes.

Serve immediately, enjoy hot!!

Labels : Peanut Butter, Brown Rice, Vegan, Rice, Asian Cuisine, Tofu, Gluten Free, Healthy, Main Course, Foodie Extravaganza Party, Serves Two

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

• Asian Peanut Noodles with Chicken by Making Miracles
• Beef Satay with Peanut Sauce by Karen's Kitchen Stories
• Chocolate Peanut Butter Overnight Oats by Tara's Multicultural Table
• Lamb Kofta Curry Bowls by Culinary Adventures with Camilla
• Oatmeal Peanut Butter Chip Cookies by Palatable Pastime
• Peanutty Ginger Pasta by A Day in the Life on the Farm
• Spicy Lime Peanut Chicken by Food Lust People Love
• Vegan & Gluten Free Peanut Butter Fried Brown Rice by Sneha's Recipe

Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice

This is a nutritious, healthy and a real comfort food. It has a  just right spice, if you are not well and want something tasty,  then you should definitely try this . You can make this with whatever veggies you have, there,  no need to use what I, have used. Its is a quick dish and it turns out really really good. This dish is also vegan and gluten free.

Well my daughter cleaned her plate.. it was so comforting and delicious.

Serves 2
Ingredients
For the Braised Veggies
6 - 8 Broccoli Florets - cut into small ones
1/2 of Each Red, Green & Yellow Capsicum - sliced
2 Tablespoons Celery - finely chopped
1 Cup Zucchini cubes
1 Small Onion - diced
1/2 + 1/2 Basque Chilly / Red Chilly - finely chopped
1 Tablespoon Parsley - chopped
1/2 Teaspoon Black Pepper powder
1.1/2 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Sugar

For the Tomato Gravy
3 Medium Tomatoes - blended
1 Large Potato - thinly sliced into half circles
1 Small Onion - finely chopped
4 Cloves Garlic - finely chopped
1 Green Chilly - chopped
1 Teaspoon Curry Powder
1/2 Teaspoon Mixed herbs
1/2 Teaspoon Red Chilly Flakes
1 Cube Vegetable Seasoning
2 Tablespoons Level Coconut Milk Powder
1.1/2 Tablespoon Olive Oil
A Handful of Basil Leaves
1 Tablespoon Parsley - chopped

For the Steamed Rice
1 Cup Heaped Brown Basmati Rice
1/2 Teaspoon Salt
1 Teaspoon Oil

Method
First Make the Steamed Rice
Wash the rice and place it in 5 cups to water to boil on high flame. When it comes to a rolling boil drain the water and keep just enough water to the level of the rice, add the salt and oil, stir it lightly and close with a lid, take 2 whistles on high flame. Your rice is done. When your ready to serve open the lid and fork it lightly.

For the Braised Veggies 

Heat a pan with oil. Add the onion & 1/2 the basque chilly, fry till the onion softens . Next add the three colored capsicum, zucchini, broccoli, salt, sugar, and pepper powder. Stir fry until they were mixed well. Cover it and let it cook in it's steam for 5 minutes.  The veggies should  be crisp so do not cook them till they are limp and soft. Remove it from the flame, added celery mix it and keep aside.

For the Tomato Gravy

Heat another pan with olive oil, fry the garlic till it releases an aroma.  Add the onions, 1/2 the chopped basque red chilly, green chilly and potatoes. Saute for a minute, cover and cook till the potatoes are half done.  Now add the blended tomatoes, mixed herbs, curry powder, red chilly flakes and a little water,  add the seasoning cube, cover and let the potatoes cook till done. 

Mix the coconut half cup water and add to the gravy, mix it well let this cook on a medium flame until the gravy thickens. Now add the fresh basil leaves (have used loads of basil leaves since I, have a plant in my kitchen garden.) and parsley to give this dish a beautiful aroma and taste. Take it off flame and it's ready to serve. 

To Serve

Place a mold of brown rice in the center of the plate. 

Top it with the braised vegetables and pour in the tomato potato gravy around the rice. 

Garnish it with parsley and basil leaves and enjoy this healthy, delicious,  perfect comfort meal.

You may also want to check this recipe

Brown Basmati Pulao

Labels : Brown Rice, Vegetables, Vegetarian, Vegan, Gluten free, Healthy, Main course, Tomato, Zucchini, Broccoli, Capsicum, Potato, Brown Rice, Coconut Milk

Brown Basmati Pulao

Another Feather in my Hat:

Received an award ( a recipe book) from Simply TADKA for the best recipe  ICE CREAM CONE CUPCAKES - EGGLESS. The book titled ‘The Café Spice Cookbook”  which arrived a couple of days back and I am very excited to read the book and try some of the recipes. This is the third prize I’ve received so for since I started my blog last year . I feel deeply obliged to be recognized on a Global platform via my blogging and very blessed to know that my recipes reach thousands out there who share my passion for food and culinary. I wish to keep trying different recipes and share them with all of you through this blog and hope that it brings everyone as much joy as it does to me.

Here’s the first recipe from The Café Spice Book :

Ingredients
1 1/2 Cups Brown Basmati Rice
1  Onion - sliced
1 inch   Cinnamon stick
2-3  Cloves 
4 Peppercorns
6 - 8 Mint leaves
1 Teaspoon  Cumin seeds 
2 Tablespoon Desi Ghee
Salt to taste
2.1/2 Cups Water
2 Carrots -cut into  thick strips
1/2 Cup Sweet Corn = boiled
1/2 Cup Green, Yellow and Red Capsium - Cut into strips
1 Teaspoon Butter

Method

Wash and soak for 1 hour and then drain all the water, keep aside.

Par boil the carrots and corn.  Keep aside to cool.  
Heat  the butter in  a frying pan and toss the capsicums, carrot and corn, saute for a minute.  Keep aside.

Heat oil in a pressure pan, add cinnamon, cloves, peppercorns and cumin seeds, sauté for a minute. Add onions and sauté till light brown. Add the mint leaves and brown rice. Mix well and stir fry lightly for a 2 minutes  add  water and salt. Mix again, cover with the lid  and cook on full flame for 3 whistles.  Switch off the flame and  let the pressure cooker cool.   Open  the pressure pan when cooled, lightly stir the rice. Serve hot with sautéd vegggies.   Enjoy this healthy pulao. 


Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 4 and to Simply TADKA

Labels : Rice, Brown Rice, Carrots, Corn, Capsicum, Healthy, CCChallenge