Vegetarian Rice Roni With Homemade Rice Roni Mix

This Homemade Rice Roni is a blend of rice and pasta which then cooked in butter, chicken/vegetable stock and seasonings until light and fluffy. A quick easy dish that tastes so good. This Homemade Rice-A-Roni has no artificial ingredients and is absolutely delicious. 

I had this rice roni many times when I stayed abroad.  I loved it , but, here it's not available so made my own.  This is a basic mix, you can have many add ons/flavorful spices to it when you are cooking this as a meal.

This Homemade Rice Roni is the perfect accompaniment to make a complete and delicious meal with chicken, fish, steak or shrimp. I also used this to make this  Colombian Arroz Atollado

Ingredients 
200 Grams Spaghetti - broken into pieces
2 Cups Basmati Rice

1 Tablespoon Oil
Method
Wash the rice with a wet cloth and let it dry for some time. In the meantime in a pan heat a tablespoon of oil and fry the spaghetti  for a minute or two only. Cool and mix it with the rice.  

Homemade Rice Roni Mix is ready.  

I made a vegetarian version of this for our lunch.
Vegetarian Rice Roni

Ingredients

1 Tablespoon Dried Chives

1 Teaspoon Italian Seasoning Mix 

1 Bay Leaf

¼ Teaspoon Black Pepper Powder or to taste

1 Vegetable Stock Cube

1 Scallion/Spring Onion -  chopped 
1 Medium Onion - chopped  
1 Teaspoon Minced Garlic 
5 - 6  Broccoli Florets
¼ Cup  Diced Carrots

¼ Cup  French Beans - chopped

½ Cup  Colored Bell Peppers - chopped 

1 Small  Tomatoes - chopped  

1½ Cups  Rice Roni

3½  Cups Water

2 Tablespoons Butter

1 Tablespoon Oil

Method

Heat oil and butter in a large pot/pan, fry the onion, till translucent, add all the veggies, chives, seasoning , bay leaf and saute for a minute.  

Add the stock cube, water , give it a light mix and bring this to a rolling boil.  

Now add the rice roni , give it a light stir. Cover, let it be on high flame for a minute then reduce the flame to low and let it cook for 12 -15 minutes giving it a light stir after 5 minutes.  Check for taste and seasoning, add black pepper powder to your taste ( this is optional). 

When liquid has been absorbed, take a test bite to see if rice is cooked through. Add  hot water if necessary and continue cooking if it needs a bit more time.

 Delicious Rice Roni is ready to enjoy. 

Serve this with Egg And Cauliflower Salad. 

Carrot Beet & Red Apple Soup#SoupSwappers

This cold soup has the freshness of apple and the earthiness of carrot, beetroot and ginger. A bowl of this before dinner will set your palate for other dishes to follow. This comforting bowl of red soup, is a delicious blend.

Serves 2
Ingredients
1 Medium Red Apple - chopped
1 Large Carrot - chopped
1 Large Beetroot - chopped
½ Teaspoon Grated Ginger
Lemon Juice to your taste
A Pinch of Salt

½ Cup Cold Water
A few cubes of Ice

Method 

Place all the ingredients except the lemon juice in a blender and blend it well. Strain the juice and add lemon juice to your taste. Have this immediately and enjoy a healthy and delicious cold soup. 

So simple and yet delicious. You will love to have this during summer it's so refreshing.

Labels : Carrot, Beetroot, Apple, Ginger, Cold Soup, Soup, Soup Swappers, Healthy, Vegan, Gluten free
Theme for July 2020 Soup Swappers is Summertime Soups - Hot or Cold and our host is Camilla. Thank you Camilla for hosting this event. 

• Carrot, Beet Red Apple Soup by Sneha's Recipe
• Chilled Peach Soup with Labneh by Palatable Pastime
• Cucumber Gazpacho by Veggies First Then Dessert
• Fresh Summer Corn Chowder by Culinary Adventures with Camilla
• Instant Pot Summer Soup by Making Miracles
• Summer Fresh Corn Chowder by Pandemonium Noshery
• Summer Vegetable Soup with Sausage and Lentils by Karen's Kitchen Stories
• Zucchini and Summer Squash Soup by A Day in the Life on the Farm

Chicken Russian Kebabs

These Chicken Russian Kebabs were made for my family get together. These were a hit! These are great to make for Ramadan Iftar or Sehri. You can make them in advance and keep it in the refrigerator for 3 -4 days. these cannot be frozen. These are Crispy crunchy from outside and soft juicy from within.

Ingredients

Cups Boiled Chicken - choppered
1 Cup Cabbage - finely chopped
1 Cup Carrot - finely chopped
1 Small Capsicum - finely chopped 

½ Cup Parboiled French beans - choppered 

½ Cup  Boiled Sweet Corn - choppered 

15 Curry Leaves - finely chopped 

½ Teaspoon Ginger Garlic Paste
4 Green Chilies - finely chopped
3 Tablespoons All Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Black Pepper  powder
1/2 Teaspoon Red Chilies Flakes 

3 -4 Medium Potatoes - boiled, mashed
Bread Crumbs As required
2 Eggs  - whisked
Oil For deep frying

Method

Boil the potatoes and mash them. 

In 2 tablespoons oil add finely chopped curry leaves and  all purpose flour , salt, pepper powder, chilly flakes,  ginger garlic and saute for a minute or two then add all the veggies, and let it cook for 2 minutes on low flame.  Switch off flame add coriander leaves,  the boiled chicken and green chillies give it a good mix , remove this on a plate and let it cool.  When the mixture has cooled down add the mashed potatoes and mix very well.

Form into thick round patties, coat in bread crumbs, dip in egg and deep fry in medium hot oil till golden on both sides.

Remove them on to kitchen towel and enjoy them hot. 

 Enjoy!! 

Labels : Kebabs, Chicken, Party pleasers, Appetizer, Capsicum, Carrot, Cabbage, French Beans, Ramadan

Vegetarian Thukpa#Soupswappers

For this month event our host Karen  , asked us to make  noodle soup. 

Thukpa is a Tibetan noodle soup which has its origins in eastern part of Tibet . But this soup is mostly made with meat and is popular in Nepal, Bhutan, in Northeast India - states like Sikkim, Assam and Arunachal Pradesh.

When I,  was in Sikkim for a holiday, had this vegetarian as well as the non vegetarian version, on different day's for my dinner, it's so delicious, filling soup , since it's loaded with vegetables.

Ingredients 
1 Packet Noodles
1 Small Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Carrot - cut into juliennes
½ Cup Shredded Cabbage

4 French Beans - chopped
10 Broccoli Florets or Cauliflower
½ Teaspoon Minced Ginger
2 Cloves Minced Garlic
½ Teaspoon Garam masala
½ Teaspoon Red Chilly powder
750 Ml Vegetable Stock
1 Teaspoon Soy Sauce
1 Tablespoon Oil
Salt to taste
Method

In a pan, heat oil , add the ginger garlic paste, saute  till it just starts of change color, add the onions saute until its turns translucent.  Add the tomatoes, cook  till they soften a little . Add the veggies -  carrots, broccoli florets, shredded cabbage , french beans and saute till for a minute. Add the vegetable stock and salt, bring this to a boil.  Now add garam masala, red chilly powder and soy sauce,  mix well and let it cook  till the veggies are done. 

Taste for salt and adjust the seasonings if required.

Meanwhile cook the noodles separately as per packet instructions.

For serving, place the noodles in a serving bowl and pour the soup on the top.

Serve hot a healthy and a delicious dinner or lunch is ready.

This is a vegan and gluten free soup.  To make it gluten free used rice noodles.

Labels : Soup, Broccoli, French Beans, Carrot, Cabbage, Noodles, Soup Swappers, Healthy, Main course, Vegan, Gluten Free

• Chicken Cordon Bleu Noodle Soup from Cindy's Recipes and Writings
• Curry Udon with Prawns from Culinary Adventures with Camilla 
• Homemade Ravioli and Spinach Soup from Sid's Sea Palm Cooking 
• Leftover Beef Soup with Noodles from A Day in the Life on the Farm 
• Minestrone with Clams from Palatable Pastime 
• Pasta e Fagioli Soup from Making Miracles
• Taiwanese Beef Noodle Soup from Karen's Kitchen Stories 
• Vegetarian Thukpa from Sneha's Recipe

Pressure Cooker Carrot And Drumstick Sambar#MultiCookerMonday

This is quick one pot pressure cooker sambar, so quick an easy to prepare. Just add all the ingredients and take 2 whistles on high flame and your sambar is ready.  

Thanks to Multi Cooker Monday where we can cook and post in all our small appliances, where other wise are hardly used. 

Ingredients
½  Cup Tur Dal
1 Large  Carrot - cut int sticks 
1 Tomato –  cut into four pieces
4 Drumsticks - cleaned and cut into long pieces 
1 Green Chilly
2 Teaspoons  Instant Sambar Masala Powder- Homemade
1 Teaspoon Red Chilly Powder
1 Teaspoon Heaped Coriander Powder
½ Teaspoon Turmeric Powder
1 Small Lemon Size Ball Tamarind
Salt to taste
1 Teaspoon Jaggery
A Sprig Curry Leaves 
For the Tadka
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Urad dal
1 Teaspoon Cumin Seeds ¼ Teaspoon  Asafoetida
A Sprig Curry Leaves

Method

Wash and soak the tur dal for atleast an hour.
Soak the tamarind in ½ cup warm water.

In a pressure  pan , add tur dal,  drumsticks, carrot, tomatoes whole green chilly,  all the given spices, jaggery, salt to taste . Add water  to the level of the veggies , give it a good mix .  Place this on high flame bring the water to a boil, when it come to boil cover with the lid and pressure cook for 2 whistles on high flame. Turn off the heat and let the steam settle  by itself. Open the cooker and set aside.

Add the tamarind juice and enough water, to make a gravy consistency and bring this to a boil.  Let this simmer for at least 5  to 7 minutes on low.

In a small takda pan,  heat oil, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle. Add  this tadak to the dal and mix well.

Serve with rice or idli.  

Enjoy!! 
Lables:  Sambar, Pressure Cooker, South Indian, Dal, Carrot, Drumstick, Instant Sambar Masala Powder, Vegetables, Vegetarian, Multicooker Monday,  Vegan, Gluten free,  No Onion No Garlic
Multicooker Monday - March 2020 Recipes
Recipes for Instant Pots, Slow Cookers, Sous Vide and More! 

Pressure Cooker & Instant Pot Recipes:
Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
Instant Pot Orange Chicken from Making Miracles
Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:
Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:
Sous Vide Bone-in Leg of Lamb from Food Lust People Love
Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

Vegetable Tahiri And Raita With a Twist#FantasticalFoodFight

Tahiri is a rice  is cooked without meat. Rice and vegetables are cooked together. Potatoes, pea and carrots are a must as vegetables in Tahiri . In Kashmir, Tahiri is served on street carts.
This recipe is made in the pressure cooker, so quick and easy that it takes less than 30 minutes from start to finish.

Serves 5 

Ingredients 
2 Cups Rice
1 Large Potato - cut into big cubes
2 Carrots - cut into big cubes
1/2 Cup Peas
1/2 Cup Oil
1 Cup Onion - sliced
1.1/2 Teaspoon Salt
1 Cup Yogurt - beaten
1/2 Teaspoon Turmeric
1 Teaspoon Chilly powder
1 Teaspoon Garlic paste
2 Green chilies
2 Tomatoes - cut in big cubes
Whole spices
4 Cloves
2 Sticks Cinnamon
8 Peppercorns
2 Green Cardamons
1 Black Cardamon
3 Cups Hot Water

For the Raita With a Twist
2 Cups Thick Yogurt - beaten
2 Cucumbers - finely chopped
1/2 Teaspoon Pizza seasonings
1 Tablespoon Coriander leaves - finely chopped

Method

Wash and soaked for 10  minutes.
In the mean time chop all the veggies required.

Heat oil in a pressure pan, fry onion light golden brown , add garlic paste with all the spices, fry well. Add in potatoes, carrot and peas. Fry for 2 minutes on medium high flame. Add yogurt and keep stirring till well incorporated. Then add rice and stir lightly. Add hot water and place  whole green chilies, tomatoes on top ( do not stir). Cover and bring it to a rolling boil.  Then cover the pressure pan with the lid,  cook on high flame for two whistles only.  Let the cooker cool down a little. 

Open the cooker and lightly  fluff the rice with fork and serve hot.
For the Raita With a Twist 

Mix the ingredients for the raita and serve with steaming hot Tahiri. Enjoy.

Labels: Rice, Vegetarian, Raita, Salads, Carrot, Potato, Pressure Cooker, 30 Minutes Meals, Fantastical Food Fight, Main course, Kashmir
You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

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Baked Kabak Mücver#BakingBloggers

Zucchini is called  kabak  and  Mücver is a fritter in Turkish.  This  Kabak Mucver is  similar to a pancake, made from grated zucchini, potatoes, egg, onion, dill, cheese and flour. You can enjoy this  as a main course  for dinner  or  a light lunch or as an appetizer. 

This makes a perfect meal, brunch, lunch or dinner. The spice level in this recipe is just right..perfect.   In my view do not increase the spices, it will ruin the taste of dish.
Serves 4
Ingredients
1 Large Courgette/Zucchini
1 Medium Carrot
2 Medium Potatoes
1 Medium Onion - finely chopped
3 Large Eggs
3 -4 Tablespoons Grated Cheddar Cheese
3/4  Cup All Purpose Flour
1/4 Cup Heaped Olive Oil
1 Tablespoon Fresh Curly Parsley - finely chopped
1 Tablespoon Fresh Flat Parsley - finely chopped
1 Tablespoon Fresh Dill - finely chopped
1 Tablespoon Dried Mint
¼Teaspoon Red Chilly flakes
1 Teaspoon Level Baking powder
½ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder

Method
Preheat the  oven to 180 degrees C.
Grease an 8 inch pan with oil well, keep aside.

Sieve  the flour, baking powder, add  the dried mint, chilly flakes, salt, pepper and mix,  keep aside.

Grate the zucchini , carrots and potato.

In the large bowl add the grated veggies,  finely chopped onion. Mix the ingredients together and now add the cheese, parsley, dill, mix them too.
Beat 4 eggs and pour this over mixture  and stir everything together.  

Stir  in the sieved  flour  till it is well combined.
Pour the oil over the mixture and  give it a good stir.

Pour this over the greased pan and spread it to the edges to make the thickness as  even  even as possible all over. 

Place the pan in the  pre heated oven and bake for around 40 - 45 minutes.
To check for doneness, the sides will start to leave the sides of the pan and insert a toothpick in the center, if it comes out clean take it out of the oven.

Run a offset spatula around the sides. Let it cool before cutting into slices. 

Enjoy this  warm, with freshly set  yogurt on the side and a soft dinner roll or bun. 

It's a  change from the normal meal that you  have and  so satisfying, you will love it.    This Turkish  baked  dish was  loved by my hubby too!

My Notes
Any leftovers, just heat it in the Air fyer at 180 degrees C for 3 to 4 minutes or Microwave it for a minute. 

 Labels :  Baked, Pancake, Vegetables, Vegetarian, Egg, Zucchini, Carrot, Potato, Baking Bloggers, Main course, Appetizer, Turkey, International Cuisine  

Baking Bloggers
Baking a Greek, Turkish or Cypriot recipe.
Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Baked Kabak Mücver from Sneha's Recipe
Bougatsa from Simply Inspired Meals
Cypriot Lamb Tavas from Pandemonium Noshery
Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
Kreatopita from A Day in the Life on the Farm
Sekerpare from The Schizo Chef
Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
Tiropita (Greek cheese pastries) from Caroline's Cooking