Cheesy Rice Bowl - Cafe McDonalds Style#SundayFunday

This Continental recipe is such that you will feel tempted to finish this dish in one go. This is an easy-to-make one-pot meal that can be served to your guests in a parties and get-togethers. This cheesy rice bowl is made of fried rice is made with a twist - boiled wheat grains are added to enriched with a combo cheesy white sauce and Italian spices.
Making this at home is so easy, tasty and you will have a clean and healthy bowl of meal.

Ingredients
½ Cup Wheat Grains
1 Cup Basmati Rice
Salt as required
For The Cheese Sauce
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1½ Cup Milk
2 -3 Cheddar Cheese Cubes - grated
Salt & Pepper to taste
For The Rice & Garnish
1 Tablespoon Butter
1 Tablespoon Oil
1 Cup Mixed Veggies
Salt to taste
1 Teaspoon Sugar
½ Teaspoon Dried Oregano
½ Teaspoon Black Pepper powder
½ Teaspoon Dried Basil
½ Teaspoon Red Chilly Flakes
2 Tablespoon Red Chilli Sauce
1 Tablespoon Chopped Coriander Leaves 

Method

Wash and soak the  wheat grains in water for minimum 45 minutes .
Add this in the pressure cooker with 2 cups water and salt to taste, cover and on high flame take 4 whistles, after 4 whistles lower the flame for let continue cooking for another 15 minutes. Switch off the flame and let the cooker cool completely. Strain and it and reserve the water.

Wash and soak the rice for 15 minutes. Then cook the rice with 6 times the water and a teaspoon of salt, on high flame till done yet the grain should firm and whole. Strain and let it cool.
For The Cheese Sauce

In a pan heat butter, add the flour, with a whisk cook it for 2 minutes stirring continuously add milk and stir to make a smooth sauce. Let it come to boil stirring continuously, add grated cheese and cook till cheese is melted, add salt, pepper and cook till it thickens. Remove from flame and keep aside.

For The Rice

Heat a kadai/pot add butter and oil then add the chopped vegetables and sauté them for a minute on high flame then add sugar, salt. Remove half of the vegetables into a bowl(this is for garnishing) add the oregano, salt, pepper basil, red chilly flakes , red chilly sauce , coriander leaves and saute on high flame for a minutes stirring continuously. Add the boiled wheat and rice and toss it well till they are coated with the spices , taste and adjust the seasonings. Switch off the flame.
To Assemble The Bowls

Pour the fried rice till the top pour ¼ cup of the cheese sauce or more as per your taste, top it with the sautéed veggies. 

Serve & Enjoy!!

You can check some of the other bowl recipes
Couscous Shrimp Buddha Bowl 
Loaded Veggie & Potato Soup In a Bread Bowl 
Mexican Vegetarian Burrito Bowl

Labels: Rice, One Bowl, Cheese, Whole Wheat, Main course, Continental Cuisine, Vegetarian, Sunday Funday, Mixed Veggies

For Sunday Funday our theme is Bowl Meals/Hearty Meal In a Bowl.

 

A Day in the Life on the Farm: Shredded Beef Taco Bowls 

Amy’s Cooking Adventures: Greek Chicken Rice Bowls 

Palatable Pastime: Saffron Bulgur Bowl 

Cook with Renu: Tofu and Sprouted Moong Buddha Bowl 

Food Lust People Love: Shrimp Spring Roll Bowls 

Sneha’s Recipe: Cheesy Rice Bowl - Cafe McDonalds Style 

Mayuri’s Jikoni: Baked Falafel Bowl 

Huevos Rancheros Breakfast Burritos

These wonderful breakfast burritos are great and will surely make your morning easier. Breakfast burritos take just few minutes to make and assemble, cling wrap them in and store them in a large zip lock bag. 

You can also make  a big batch  ahead of time, freeze.  When required thaw them f and microwave for an easy quick, delicious  breakfast  in minutes. 

Serve 2
Ingredients 
1 Tablespoon Garlic Infused Olive Oil
1 Medium Onion - chopped
¼ Teaspoon Cumin powder
½ Teaspoon Homemade Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1 Teaspoon Hot Sauce
1/3  Cup  Black Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely chopped
3 Large Eggs - whisked with a pinch of salt
4 Homemade Whole Wheat Tortillas - see recipe below
¼ Cup shredded cheddar cheese
2 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.
Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.

Add the garlic and cook for a minute. Add the capsicum and toss them, now add the hot sauce and ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt and spice level , add accordingly. Remove from heat. Add the tomato and coriander leaves mix well Set aside.

In a separate big skillet, grease with a tablespoon of oil. Add the whisked eggs, cook until eggs are done.  Switch off the flame and transfer eggs to a plate and make four equal portions, set aside.

Place tortillas on a work surface. Add a large spoonful of the beans in the center of the tortilla, followed by a portion of the eggs (roughly 1/4 cup), followed by 1 tablespoon of shredded cheddar cheese.

Bring up the bottom of the tortilla 

Fold the sides in roll up the tortilla tightly. 

Here is a tightly rolled burritos.  Like wise make the others.

Wrap each burrito in plastic wrap. Store it in the refrigerator for your morning breakfast. You can freeze this for a week.

If they are frozen then thaw them first, unwrap and microwave on high for 1 to 2 minutes or until heated through.

Enjoy a  satisfying, healthy, protein packed breakfast that will take the stress out of the  morning rush. These can be carried for lunch too.
Homemade Whole Wheat Tortillas

Ingredients
1 Cup Heaped Whole Wheat flour
1/2 Cup All Purpose Flour
1/2 Teaspoon Baking powder
1/2 Teaspoon Salt
Water as required to make a soft dough

Method
To make the dough, mix together salt and flour, baking powder, in a bowl. Stir as you gradually add in water.

Once the dough forms a ball, remove from bowl and knead for 10 minutes. Place kneaded dough in a bowl, cover with a damp towel and let rest for one hour.

Then divide the dough into 6 equal parts. Lightly flour a flat surface to roll out your dough. Take a ball of dough and roll. The dough should form a tortilla shape: very thin and size should be that of a dinner plate.

Heat a tava/skillet place tortilla and let is cook for a minute .
Flip the tortilla over a few times, 10 seconds between flips.
Till light brown spots begin to appear.
Remove and keep aside. 

Repeat the same method and make the remaining tortillas. For the step by step pics check this post.

Lables :  Breakfast, Serves Two, Egg, Black Beans, Mexican, Capsicum, Burritos, Tortilla, Whole Wheat, Eat the World, American, Homemade  

Check out all the wonderful Soul Food dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Food to Soothe the Soul
Making Miracles: Sylvia's Sweet and Sticky Baked Chicken Wings
Amy’s Cooking Adventures: Oven-Baked Ribs with Cola BBQ Sauce
Kitchen Frau: Smothered Pork Chops
A Day in the Life on the Farm: Red Beans and Rice
Palatable Pastime: Smoked Rib Tips with Sweet Baby Molasses Sauce
Sneha’s Recipe: Huevos Rancheros Breakfast Burritos

How To Sprout Whole Wheat Grains / Berries At Home

Sprouted grains, like wheat berries and rice, are super simple, don’t require any major equipment.

You can sprout any kind of whole grains, the important thing is that the grain be whole grains. They should not be hulled, husked, pearled, rolled, flaked, or otherwise altered.

Ingredients1 Kg Whole Wheat Grains
Water
A Muslin or Fine Mesh Cloth

Method 

Wash the grains well then soak it in water for a two days, changing the water every 5 -6 hours. Keep them open ..i.e. without a lid.

After two days place the grains in a fine muslin cloth ,I used a big fine duppatta to hold all the grains. Place the grains in the cloth and tie a loose knot, wash them in running water for a few minutes. Then place the cloth it in a colander , keep this in a dark place or in the corner of your kitchen counter. Wash this under running water every 6 hours so the grain are moist and not dried out. 

After a day or two you will find that the grain have began to sprout. Let them sprout till you fine nice long sprouts. 

Wash the grain properly and spread on a dry cloth or a big tray and keep them in the sun to dry. After they are nearly dry.  It took around 5 days to dry, since I get only the morning sun in my balcony. After 5 days I kept them in oven at 100°C in the for about 4 hours.  Again spread them , and keep them to dry till fully dried. 

These are the fully dried sprouted grains.

After 7 days, I took it to the grinding mill to grind it into fine flour. 

Sprouted grain flour has a slightly sweet taste. Use them to make breads, flat bread for any baked goods. They are excellent. I made Sprouted Whole Wheat Rolls with this flour.

Lables : Sprouts, Whole Wheat, Homemade

Vegan Whole Wheat Crackers#BreadBakers

In bread bakers this month our host Sue Lau, asked us to bake "Crackers".  Thank you Sue for hosting this month's event. 

If you are vegan then these cracker's are excellent for you to snack on. They have a hint of saltiness and are crisp. You do not require any dip or any accompaniment to snack these. They are so addictive that you will not be able to stop eating.

Made these for my vegan guest and they enjoyed snacking on them as they were busy chatting with each other. They didn't realize that they had nearly finished them. Got few to enjoy for myself. 

Ingredients
1 ½ Cups Whole Wheat Flour
1 ½ Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Oil
1 +1/3  Cup Water
Fine Sea Salt for sprinkling

Method

In a  bowl, stir together the both the  flours and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended and forms a soft dough. Wrap this dough in a cling film and keep it in the refrigerator to rest for an hour at least.

On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. 

Place dough on an greased baking sheet. 

Mark squares out with a knife, but don't cut through. 

Prick each cracker with a fork a few times, brush it water and then sprinkle salt. Keep it t again in the refrigerator to cool, for 15 to 20 minutes at least then only take the tray out to bake. These will turn nice and crisp when baked.
Preheat the oven to 180 degrees C.

Bake for 15 to 20 minutes or until crisp and light brown. When cool, remove from baking sheet and separate into individual crackers.

Enjoy these addictive vegan crackers.

These low in calorie and healthy too.

Labels : Breads, Bread Bakers, Crackers, Whole Wheat, Vegan, Healthy snacks, Low Cal, Baked

#BreadBakers

March 2018: Crackers 

Enjoy the diversity of cracker recipes this month!

• Coconut Cheese Crackers from Gayathri's Cook Spot
• Crispy Homemade Cheddar Crackers from Palatable Pastime
• Dried Fruit Crackers from Cook's Hideout
• Easy Homemade Oyster Crackers from Food Lust People Love
• Garlicky Chickpea Flour Crackers from Ambrosia
• Sourdough Crackers with Chilli and Garlic from Sonlicious
• Sourdough Crackers with Gruyère and Thyme from Karen's Kitchen Stories
• Spicy Popcorn Crisps from What Smells So Good?
• Sweet & Savory Crackers from All That's Left Are The Crumbs
• Vegan Whole Wheat Crackers from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Khameeri Puri #BreadBakers

Khameeri puri is made by using yeast (khameer). Khammer means yeast in Hindi. This dough is very soft, like a bread dough hence these cannot be rolled with a rolling pin, they have to be flattened by hand. If you do not want to make puris, you can make roti / flatbread and use to girddle to bake the roti's .

For this month's bread baker's event Hosted by Stacy Livingston Rushton and Kalyani , the theme is  Whole Grained Holiday Breads. 

Our meals are incomplete with breads, made these puris with Whole wheat flour and All Purpose flour. These Khameeri puris turn out so soft and delcious. I, make these so often most of the times as flatbread. Have these Khameeri Puris hot with jam and Ohh!! you are in heaven, seriously, try and let me know!  They can be had with any gravy or even with a topping of herbed mayo or hummus. 

Ingredients
2 Cups Heaped All Purpose Flour
1 Cup Whole Wheat flour
2 Tablespoon Ghee/ Butter
1 Egg
 1/3 Cup Yogurt - beaten
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda

1 Teaspoon Instant Yeast
1 Tablespoon Sugar - powdered

1/2 Cup Warm Water or as kneaded
Water as required to knead the dough
Oil for deep frying

Method
Sieved flours and baking soda, keep aside.

Mix warm water ,yeast and sugar, let it stand  for 5 minutes. Then add ghee / butter, yogurt and egg to the mixture and mix it well. 

In a food processor / dough kneader,  add the sieved flour,  salt and yeast mix, run it till the mixture is incorporated, then keep adding warm water little at a time till forms a soft and sticky dough.

Take it dough out on to oiled work surface and knead it  for 10  to 12 minutes by stretching and folding the dough , till it is soft and smooth.   Place it in an oiled bowl and cover it with wet muslin cloth till it double's in volume.  Depending on the room temperature, it may take an hour or more to rise.

Then deflate the dough and divide it into 10 or 12 equal parts.

In the meantime, place and kadai with enough oil for deep frying. Let the oil start heating.   Then start to make the puris.

Take a plastic sheet and oil it well.   Keep on stretching and flattening dough by oiling your hands and make a thick puri. 

 These puris are thick about half an inch, if  you  make thin ones they will not puff well, you  can cut it with a round mold to make them all same size.   

Check weather the oil is hot enough to fry the puri, take a small piece of dough and put into the  hot oil, if the dough rises immediately to the surface, then the oil is ready to fry the khameeri puri.

Now fry the khameeri puri into the hot oil on medium high flame and press them with a slotted spoon so that they will puff up evenly.  

When one side is just light golden, turn the sides and fry till both sides are just light golden.  Take them out on to a  kitchen towel to absorb excess oil. 

Like wise make rest of the puri's.

Enjoy these puffy khameeri puri's with a dip or gravy of your choice  OR   like me with a spoon of jam on each..hehe... enjoy !!

Labels : Breads, Flatbread, Deep Fried, Khameeri Puri, Bread Bakers, Whole Wheat, Egg

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

100% Whole Wheat Bread from Cook's Hideout
Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
Gingerbread and Oatmeal Bread from Mayuri's Jikoni
Kamut Cloverleaf Rolls from Cindy's Recipes and Writings
Key-Shaped Challah with Finger Millet from Sara's Tasty Buds
Khameeri Puri from Sneha's Recipe
Oats Whole Wheat Bread from The Mad Scientist's Kitchen
Santa Lucia Buns from Karen's Kitchen Stories
Slovak Pasca from Ambrosia
Spelt Banana Bread from Food Lust People Love
Swedish Limpa from Palatable Pastime
Whole Wheat Grissini from A Day in the Life on the Farm
Whole Wheat Stollen from All That's Left Are The Crumbs
Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.