Jamaican Coconut & Beans Rice #MultiCookerMonday

The rice is cooked in coconut milk with beans, a favorite side dish of Jamaica. I added one spicy red chilly which is cooked with the rice, it was added just for a bit of flavor. It doesn't make the the rice spicy at all and you can discard while eating. I cooked this rice in a pressure cooker and it was done in minutes, perfect and fluffy, every grain was loose.

Cup Measurement 200Ml
Ingredients
2 Tablespoon Vegetable Oil - I used coconut Oil
1 Small Onion - finely chopped
3 Big Coves Garlic - finely chopped
1½ Cups Short Grain Rice - can use long grain
1 Big Cube Vegetable Seasoning
½ Teaspoon Finely Chopped Ginger
3 Cups Water
2 Tablespoons Heaped Coconut Milk Powder - See Notes
1 Cup Boiled Kidney Beans -  See Notes
1 Bay Leaf
1 Spicy Red Chilly - can use any chilly 
1 Teaspoon Lemon Juice- optional  

Method 

In a bowl mix the coconut milk powder with a cup of water till it forms a smooth liquid, then add the remaining 2 cups water and mix it well. Keep this aside.

Heat the pressure cooker with coconut oil over medium high flame. Add the onions and sauté, until they begin to brown on the edges. Add garlic, ginger and bay leaf, sauté for a minute.  Add the rice and fry it for a minute lightly or else the grains will break. Add the stock cube, coconut milk and stir well. Add the kidney beans and the chopped chilly.  Bring this to a rolling boil, let this boil on medium high heat till the coconut milk come to level of the rice, stirring lightly with a spatula after every 2 minutes.  

Close the cooker with a lid and  on high flame take 2 whistles.  Switch off the flame and let the cooker cool completely.  Fluffy the rice with a fork and enjoy with a dash of lemon juice. 

The rice is especially good with a little lime juice sprinkled on it.  Enjoyed this with Jamaican Saucy Jerk Chicken Wings, a delicious combo. 

My Notes
If you are using coconut milk then use half coconut milk half water- 1½ Cup each - coconut milk and 1½ Cup Water.

For the Kidney Beans
I washed and then soaked ½ Cup kidney beans overnight. Then next morning, boiled them in the pressure cooker with ½ teaspoon salt and 2 cups water . Place the cooker on high flame take one whistle, reduce the flame to low and keep it for 7 minutes. Cool and drain all the water, since this will change the color of rice. If you find that the beans are not cooked then cook it for more time. Since I soaked them overnight it was done in 7 minutes. 

Labels:  Coconut Milk ,Red Kidney Beans, Rice, Vegan, Gluten free, Main course, Jamaica, Multi Cooker Monday, International Cuisine 

                                            

Multicooker Monday November 2020:

Recipes using Small Kitchen Appliances

• Crockpot Bread from Sid's Sea Palm Cooking
• Instant Pot Butter Beans and Sausage from A Day in the Life on the Farm
• Instant Pot Cheesy Taco Shells from Making Miracles
• Slow Cooker Pot Roast from Palatable Pastime
• Instant Pot Spaghetti and Meatballs from Karen's Kitchen Stories
• Jamaican Coconut & Beans Rice - Pressure Cooker from Sneha's Recipe
• Sous Vide Whole Stuffed Turkey from Food Lust People Love

Lal Bhoplyache Bharit /Red Pumpkin Raita#SundayFunday

I enjoying having salad or raita with every meal. My hubby too loves this raita and also the sabzi prepared from this vegetable. Lal Bhopla Bharit is a raita made with steamed red pumpkin, yogurt and is then tempered with flavorful spices, this is prepared in every Maharashtrian home. This raita is a great accompaniment to roti ,pulao and biryani where its sweetness balances the spiciness.

This appetizing raita is a great side dish, if you are fasting and is sure to be loved by those who do not like pumpkin. 
Serve Lal Bhoplyache Bharit with roti for a main course meal or on festival thali.

Here we get different types of pumpkin-

Lauki - in Hindi or Bottle Gourd in English and Dudhi in Marathi.

Red Pumpkin or Yellow Pumpkin or Squash or Kabocha Squash as some call it, here we call it in Marathi as Lal Bhopla and Kaddu in Hindi. I like buying the ripe one which turns red and is also sweet in taste, so we call it Red Pumpkin/Lal Bhopla.

Then we have Ash Gourd/ Winter Melon/ White Pumpkin which is call Kohllaa in Marathi and in Hindi Petha Kaddu from which the famous Agra Petha is made from.

Ingredients 
250 Grams Lal Bhopla/Red Pumpkin- chop into cubes
1 Cup Thick Yogurt - beaten
2 Green Chillies – finely chopped
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A Spring Curry leaves
1 Teaspoon Desi Ghee
1/2 Teaspoon Sugar
Salt to Taste

Method

Boil the pumpkin with a tablespoon of water or pressure cook for a whistle. Let the pumpkin cool then mash it with a spoon.

Add yogurt, salt, sugar, chillies and mix well. In a laddle, heat ghee, add the mustard seeds when they splutter, add the curry leaves and asafoetida. Pour the seasoning to the bharit/raita.

Give it a mix and serve with chilled.  
Labels: Red Pumpkin, Raita, Salads, Main course, Healthy,  Vegetarian, Yogurt, Sunday Funday 

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event
Rebekah Rose Hills of http://rebekahrose.blogspot.com/the theme is "Squash It To Me".

• Autumn Harvest Fall Soup by Our Good Life
• Beef and Butternut Squash Chili by Making Miracles
• Couscous-Stuffed Red Kuri Squash by Culinary Adventures with Camilla
• Creamy Pumpkin Soup with Yogurt by Cooking With Carlee
• Curried Squash Soup by Palatable Pastime
• Lal Bhoplyache Bharit /Red Pumpkin Raita by Sneha's Recipe
• Roasted Bruschetta Pattypan Squash by Food Lust People Love
• Seared Scallops with Spaghetti Squash by A Day in the Life on the Farm
• Spaghetti Squash 2 Ways by Sid's Sea Palm Cooking

Vegan & Gluten Free Tomato Cauliflower Rice#Improv

What is Cauliflower Rice? It’s simply cauliflower pulsed in a food processor until it forms into granules that looks like rice grains. Does this taste as good as rice? Not,on its own, but it’s a great food from the point of diet, health and texture. It's  a delicious food for vegans and those with gluten allergy's. 

This has to be seasoned and cooked well a then only it will taste good when blended flavors and textures, it's delicious then eaten on it's own as you would enjoy a Rice Pulao/Pilaf.
This recipe is done from start to finish under 30 minutes.

You would also like to see this recipe make from cauliflower rice -  Baked Cauliflower Breadsticks.

Serves 3 - 4
Ingredients
2 Tablespoons Olive Oil
2 Medium Ripe Tomatoes  
1 Medium Onion - finely chopped
1 Green Chilly - finely chopped
½ Teaspoon Paprika powder to your taste
1 Tablespoons Parsley or Coriander Leaves - finely chopped
6 Cloves Garlic - finely chopped
1 Cup Water
2 Cups Riced Cauliflower
½ Teaspoon Sea Salt or to taste

Method
To Make the Cauliflower Rice 
Wash the cauliflower florets well. Dry them in a colander. Place the cauliflower florets in a food processor and pulse it until it resembles rice grains.

In a large pot bring water to rolling boil, add in the tomato and keep it for a minute. Remove and place them in cold water. Peel of the skin and de seed them. Chopperize the tomatoes along with the green chillies.

In large pan heat the oil add in the onions, sauté for a few minutes until translucent. Add the garlic and sauté until fragrant then add in the chopperized tomato mixture and paprika powder stir until mixed well. Sauté until all the tomato moisture evaporates and oil starts to leave the sides of the pan.

Add the cauliflower rice sauté it for 2 minutes, now add the water, salt, little of the coriander leaves give it a good mix. Increase the flame to medium high for 2 minutes or until the water comes to a boil, cover with a lid. Reduce the flame to medium low flame, cook for about 15 minutes stirring after every 2 minutes. After 12 to 15 minutes, remove the pan from heat and check the moisture/water content in the pan, if it all evaporated, switch off the flame. Let the cauliflower rice absorb moisture as it sits for about 7 - 10 minutes or until ready to serve.

Garnish with coriander leaves. Place the salad of tomato, onion and cucumber around the sides of the serving plate.
Enjoy this healthy, diet cauliflower rice hot.

Labels : Tomato, Cauliflower, Cauliflower Rice, Paprika, Main course, Vegan, Gluten free, Healthy, Improv Cooking Challenge

November Improv Cooking Challenge

Cauliflower & Paprika 

• Bacon Garlic Parmesan Cauliflower Casserole by Making Miracles
• Spanish Cauliflower Tapas by Pandemonium Noshery
• Creamy Cauliflower Soup with Paprika Oil by A Day in the Life on the Farm
• Cauliflower Pakoras by Magical Ingredients
• Roasted Cauliflower Paprikash by Palatable Pastime
  Vegan an Gluten Free Tomato Cauliflower Rice by Snehas Recipe 

Besan Almond Ladoo

These ladoo's are my hubby's favorite, he simply loves them. I have already posted a recipe of the these ladoo's , but, this is with almond meal, it has a nutty taste.
Ingredients
3/4 Cup Ghee
2 Cups Chickpea Flour/Besan
1/2 Cup Ground Almonds/Almond meal
1/2 to 3/4 Cup Caster sugar
1/2 Teaspoon Cardamom powder

Method

Heat the ghee. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 to 15 minutes. The mixture should be pasty, not powdery. Remove the mixture from the heat and cool slightly. Add the ground almonds, caster sugar, ground coconut, and ground cardamom to the pan and mix thoroughly. Taste for sugar, add according to the sweetness you require. While the mixture is warm, shape it into balls.

Store the ladoo's in an airtight container and they can be eaten immediately, but taste better after several hours.
Labels: Almond Meal, Besan, Diwali Faral, Festival Sweets, Maharashtra, Sugar, Ladoo

Stuffed Potato Kulcha#BreadBakers

Warm melt-in-the mouth, pillow soft stuffed Kulcha, with potato filling. Makes a perfect brunch or dinner meal! A lighter healthier alternative to deep fried Puris or Bhatura, they are also a great option for lunch boxes, picnics or traveling as they can be enjoyed even at room temperature.

Makes 2 Kulchas
Ingredients  
2 Cups All Purpose Flour 
¾ Cup to 1 Cup Warm Milk
7 Grams Fresh Yeast
1½ Teaspoon Sugar
3/4  Teaspoon salt
1 Tablespoon Ghee or Olive Oil
For the Filling
2 Large Potatoes
2  Green Chillies - finely chopped
Salt to taste
1 Tablespoon Finely Chopped Coriander Leaves
For Topping
Finely Chopped Coriander Leaves as required

Sesame seeds as required
Butter to brush after it's out of the oven
Method
For the Filling

Boil the potatoes with turmeric. Cool them, peel and mash them well. Then add in the green chillies, salt and coriander leaves, mix it well. Divide into 2 portions, keep aside.

For the Dough

Add in the yeast, ½ cup milk and sugar in a big mixing bowl, mix it well and cover. Keep it aside for 10-12 minutes till it is frothy/bubbly.
Now add flour, salt to the bowl, keep adding warm milk a little at a time, till it forms a sticky dough.
Take this dough on to a work surface and keep folding and kneading it with a bench scrapper 5 to 7 minutes.
Grease your hands with a little ghee/oil on and start folding the dough till it becomes soft and smooth. Grease a bowl with oil and keep it till it double in volume. 

Now deflate the dough and divide it into two equal balls.

Slightly wet your hands, flatten one into a round disc on a plastic/silicone sheet. 

Place the filling in the center.

Start folding the sides such that the edges overlap each other, Make sure the filling stays inside.

Once all the sides have been pulled in, pinch the edges together to seal well. 

Again wet your hands and spread the ball evenly to flatten to about ½" thick. Lift the silicone sheet from one end and gently take the kulcha off.

Place it on the greased foiled lined tray. Again flatten it with wet, making sure it is even in thickness and also stretch it to make a nice round kulcha. 

Sprinkle chopped coriander leaves and black sesame seeds on top.

Lightly press it. Cover with a damp cloth and leave it proof for about 10-15 minutes.
Preheat the oven at 180°C for 15 minutes.

Bake 10 - 12 minutes, rotating the tray halfway through till they are light golden on top and sound hollow when tapped at the bottom. Brush a little butter, transfer the kulcha on to the wire rack to cool a little.

Enjoy them hot! 

This was our dinner, we had this with a bowl of soup.

Labels: Breads, Bread Bakers, Stuffed Bread, Brunch, Main course, Potato, Healthy

Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu. 

#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 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

.

• Coconut Buns by Magical Ingredients
• Callaloo Loaf by Passion Kneaded
• Double Cheese Fatayers by Ambrosia
• Meatball Stromboli by Palatable Pastime
• Pepperoni Rolls by Culinary Adventures with Camilla
• Ricotta Calzones with Spinach and Sausage by Karen's Kitchen Stories
• Rolled Pepperoni Pizza Loaf by Food Lust People Love
• Sourdough Custard buns by Zesty South Indian Kitchen
• Stuffed Potato Kulcha by Sneha's Recipe
• Sweet Potato and Apple Braid by What Smells So Good?
• Taco Tuesday Calzone by A Day in the Life on the Farm
• Whole Wheat Vegetarian Calzones by Cook with Renu