MINT RICE IN COCONUT MILK

MINT RICE IN COCONUT MILK

INGREDIENTS

Long grained rice / basmati rice	1 large cup
Thick Coconut milk	1 large cup approx. 200 ml
Oil	2 tbsp
Green chillies whole	2 - 3 nos
Bay leaf	2 no
Pudina / mint leaves roughly chopped	½ cup
Coriander leaves roughly chopped	½ cup
Salt	T.T.
Hot water	1 ¼ cup

METHOD

1.       Heat oil, add in the green chillies and bay leaf.

2.       Add the washed rice and Saute the rice on a slow flame till it turns translucent.

3.       Pour in the coconut milk and hot water.

4.       Add salt to taste, stir and cover and simmer on a low flame till cooked.

5.       When just cooked, add in the coriander leaves and mint leaves.

6.       Mix them in the rice and serve.

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SURTI LOCHO / SAVORY STEAMED CAKE

Locho or Surti Locho is a popular breakfast from Surat Gujarat. The preparation of it is almost like dhokla. But unlike dhokla which is made from besan or Chickpea flour, Locho is made from soaked split bengal gram and black gram.

Though this base would remain the same, the serving toppings can be varied creating your own different versions of the locho.... 

SURTI LOCHO  / SAVORY STEAMED CAKE

INGREDIENTS

Chana dal / split Bengal gram	1 cup
Urad dal / split deskinned black gram	1/3 cup
Poha / pressed rice	1/3 cup
Ginger grated	½ tsp
Green chillies	3 – 4 nos
Oil	4 tbsp + 2 tbsp
Haldi / turmeric pdr	¼ tsp
Heeng / asafetida	¼ tsp
Salt	T.T.
Eno fruit salt	1 tsp
Crushed peppercorns	¼ tsp
Red Chilli pdr	¼ tsp
Green chutney	As req for topping
Fine sev	As req for topping
Onion chopped	2 tbsp
Lemon juice	3 – 4 tsp
Coriander leaves chopped	As req for topping

METHOD

1.       Soak separately the chana dal and urad dal for 3 – 4 hours.

2.       Grind the chana dal with little water to form a coarse thick paste. Remove in a container.

3.       Grind the urad dal along with ginger and green chillies till it forms a coarse paste.

4.       Now wash the poha and immediately add it to the grinding jar.

5.       Grind the poha along with the urad dal paste till both are incorporated well.

6.       Pour this batter in the chana dal batter.

7.       Add in the haldi, heeng, 3 – 4 tbsp oil and salt and mix it all well.

8.       Get your steamer ready to steam them.

9.       Add eno to the batter just before you put the batter for steaming.

10.   Incorporate it well into the batter. You will notice that the batter bubbles a little and becomes very light.

11.   Pour this batter into a greased pan. Sprinkle on top with a little crushed peppercorns and chilli pdr.

12.   Steam the batter till it is completely cooked. The timing may vary according to the size of your pan and thickness of your batter in it.

13.   But it should take around 20 – 30 min.

14.   Insert a knife in the centre of the batter, if it comes out clean then the locho is cooked.

15.   You will also notice that the cooked batter starts to shrink and come looses from the sides.

16.   Remove and immediately cut in squares. Scoop out a little of the mix. Even if it breaks no problem.

17.   Serve it immediately on to a serving plate as it is supposed to be had hot immediately out from the steamer.

18.   Drizzle over with a little oil, also sprinkle on top generously as per your liking the green chutney, onion, lime juice, coriander leaves and the sev. Serve also a few green chillies to accompany.

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PISTACHIO AND CRANBERRY ICECREAM

Who doesn't love ice cream. Rarely there would be someone who doesn't go gaga over ice creams. Just like everybody else ice cream is we love ice creams too and its a staple in out house.

Sine a lot of ice cream is made at home and always stocked up in the refrigerator, a lot of experimentation happens too with a mix and match of various flavors.

Recently my husband got home a pack of dried cranberries. My son is not too fond of them, in fact he is not fond of any kind of dried berries, so was wondering what to experiment it with.

Finally I decided to experiment into my comfort zone, so an ice cream. Teaming it along with pistachios and elevated its flavors to a completely heavenly level. It has turned out extremely delicious and sinful. Do try it out ..... you will not be disappointed.

PISTACHIO AND CRANBERRY ICE CREAM

INGREDIENTS

Ice cream base http://paripoornapaksiddhi.blogspot.in/2014/05/basic-icecream-base.html	½ no
Unsalted Pistachios	½ cup
Dry cranberries	½ cup
Sugar	½ cup
Raspberry red food colour	Less than a drop

METHOD

1.       Set your refrigerator to the coldest 1 hour prior to making.

2.       Soak the cranberries in ½ cup water for 1 – 2 hours.

3.       Add the soaked cranberries into a pan along with the soaking juices and sugar. If you do not want to keep them whole then just coarse grind them to lightly break the berries up, but do not puree and then add that to the pan along with the sugar.

4.       Bring the mix to a boil and get it syrupy. Add in a little more water if required.

5.       Add in the raspberry red food colour and mix. Allow to cool.

6.       Shell the pistachios, lightly toast them till crisp but they do not change colour.

7.       Remove the pistachio skin and coarsely pound them.

8.       Mix the pounded pistachios in the ice cream base.

9.       Also add in the cranberries along with the syrup. Mix in lightly.

10.   Put in a container with a tight fitting lid.

11.   Put a plastic sheet in between to insulate it completely.

12.   Chill for 5 – 6 hours till just set.

13.   Remove and lightly mix it as the cranberries would have set at the bottom. Mixing helps in distributing them evenly.

14.   Chill freeze again for 3 – 4 hours till set.

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HOME MADE ENCHILADA SAUCE / MEXICAN TOMATO SAUCE

Have been planning to make a home made version of the Enchilada Sauce or Tomato Sauce used in Mexican cooking for a very long time now. But just couldn't find the perfect recipe, that would taste right and look right too.

Finally found something to give a try. I wouldn't boast of it being an authentic recipe , just plainly because its not. Now there are also a few tweaks done here that probably are not done in Mexican cooking but they eventually help in making the final product great.

You can make this sauce in advance, it would stay good in the freezer for more than 15 days.

HOME MADE ENCHILADA SAUCE / MEXICAN TOMATO SAUCE

INGREDIENTS

Ripe red tomatoes	7 – 8 nos
Jalapeno peppers deseeded	2 – 3 nos
Olive oil	3 tbsp
Garlic chopped	1 tbsp
Onion minced	3 nos
Maida / refined flour	1 tbsp
Tomato puree	1 cup
Dry Oregano	½ tsp
Mix herb	½ tsp
Red chilli pdr	½ tsp
Red chilli flakes	½ tsp
Cumin pdr	½ tsp
Pepper pdr	¼ tsp
Salt	T.T.
Sugar	1 tsp

METHOD

1.       Coarsely blend the tomatoes and jalapeno peppers. Leave them chunky.

2.       Heat oil, add in garlic, saute and add in onion.

3.       Mix and saute the onion till it gets soft and transparent. Do not allow it to colour.

4.       Add the refined flour to the onion and cook it till the raw aroma goes off.

5.       Pour in the coarsely blend tomatoes and jalapenos.

6.       Also pour in the tomato puree. Bring it to a boil.

7.       Add in oregano, mix herb, chilli pdr, chilli flakes, cumin pdr, pepper pdr, sugar and salt.

8.       Boil and simmer. Cook till the consistency is saucy, the tomato is cooked and the oil floats on top.

9.       Switch off flame and allow to cool. Use in a variety of Mexican recipes that calls for Tomato Sauce or Enchilada Sauce.

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