MANIPURI BLACK RICE KHEER

Recently my mother had been to Saguna Baug in Neral. From there she got a variety of Manipuri Black Rice or Bhog Rice which is made during pooja and made as an offering to the God.

I must admit, the rice was not at all exciting to look at but even then we decided to give it a try.
The best part of this kheer and of course its because of the rice is its beautiful purple colour, nice fragrance and nutty texture. Needless to say .. we fell in love with it ...

MANIPURI BLACK RICE KHEER 

INGREDIENTS

Manipuri black rice	1 cup
Water	3 cups
Milk	1 ½ cup
Sugar	¾ cup
Khopra / Dry coconut thinly sliced	5 – 6 slices
Cashewnuts cut in chunky pieces	4 – 5 nos
Raisins	7 – 8 nos
Almonds cut in chunky pieces	2 – 3 nos
Ghee / clarified butter	½ tbsp.

METHOD

1.       Wash the rice, add in the water and pressure cook it for 8 – 9 whistles.

2.       It takes quiet a long time to cook so make sure you give 3 – 4 pressure cooker whistles more than what you would usually give for cooking rice.

3.       Remove and mash it a little with the back of your spoon.

4.       Heat ghee, add in the almonds, cashewnuts, raisins and khopra and saute lightly on a low flame till they get a slight tinge and give off a nutty aroma.

5.       Add in the cooked rice. Also pour in the milk and sugar.

6.       Bring it to a boil and cook slightly for a few minutes till it looks a little porridge like.

7.       Serve hot.

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SPROUTS MATAR MASALA / SPROUTS GREEN PEAS MASALA / मुग मटकी मटार मसाला

SPROUTS MATAR MASALA / SPROUTS GREEN PEAS MASALA / मुग मटकी मटार मसाला 

INGREDIENTS

Moong sprouts / green gram sprouts	½ cup
Matki sprouts / moth bean sprouts	½ cup
Matar / green peas par boiled	½ cup
Onion	1 no large
Tomato	2 med sized
Ginger	1 inch piece
Garlic	3 – 4 cloves
Jeera pdr / cumin pdr	½ tsp
Dhania pdr / coriander pdr	1 tsp
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	1 tsp
Garam masala pdr	¼ tsp
Lime juice	1 tbsp
Sugar	A pinch
Salt	T.T.
Oil	2 – 3 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafetida	¼ tsp
Coriander leaves chopped	2 – 3 sprigs

METHOD:

1.       Par cook separately in little water the moong, matki and matar.

2.       Grrind together to a paste the onion, tomato, ginger and garlic.

3.       Heat oil, add in the rai and jeera.

4.       When they splutter add in the heeng, haldi and the ground paste.

5.       Saute the paste till it is cooked and oil separates out from the masala.

6.       Now add in the dhania pdr, jeera pdr, chilli pdr, salt, garam masala pdr and sugar.

7.       Mix all well and fry the masalas for a few seconds.

8.       Now tip in the cooked sprouts and matar.

9.       Add water as required and bring it to a boil.

10.   Check for seasonings and adjust as req.

11.   Add in lime juice and sprinkle coriander leaves on top.

12.   Serve hot with chapatis, phulka or puri.

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GRILLED PINEAPPLE & LETTUCE SANDWICH

Result of fridge cleaning. Oh yes .. fridge clearing out does help you in creating weird combinations and you realize these weird combos can taste good too ...

GRILLED PINEAPPLE & LETTUCE SANDWICH

INGREDIENTS

Bread slices	4 nos
Pineapple slices	4 nos
Butter	¼ tsp
Cheese spread	As req.
Caesar dressing	As req.
Lettuce leaves	4 nos
Pepper pdr	T.T.
Chilli pdr	T.T.

METHOD:

1.       Take 2 bread slices. Apply one slice with cheese spread and the other with the Caesar dressing.

2.       Keep lettuce leaves on one slice.

3.       Heat a grill pan, dot with butter and grill the pineapple slices on both sides till they caramelize a little.

4.       Keep them on the lettuce. Sprinkle some pepper pdr and red chilli pdr on the slices.

5.       Cover with the other slice. Cut into half and serve.

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NARAL PALAK CHANA / SPINACH & CHICKPEAS IN COCONUT MILK / नारळाच्या दुधातला पालक चणा

NARAL PALAK CHANA / SPINACH & CHICKPEAS IN COCONUT MILK / नारळाच्या दुधातला पालक चणा 

INGREDIENTS

Palak / spinach leaves shredded	1 bunch
Chana / chickpeas / garbanzo beans	½ cup
Coconut milk thick	1 cup
Ginger garlic Green chilli crushed coarse	1 tbsp
Jeera / cumin seeds	½ tsp
Onion chopped	1 no large
Tomatoes chopped	2 nos
Jeer pdr / cumin pdr	½ tsp
Garam masala pdr	½ tsp
Lime juice	1 – 2 tbsp
Salt	T.T.
Oil	2 tbsp
Coriander leaves chopped	2 – 3 sprigs

METHOD:

1.       Soak the chickpeas for 3 – 4 hours.

2.       Pressure cook them in little water till tender.

3.       Heat oil, add in the cumin seeds.

4.       When they crackle add in the onion and ginger garlic green chilli paste.

5.       Saute till the raw aroma goes off and the onion browns a little.

6.       Add in the tomato and saute till the tomato is cooked and it leaves oil.

7.       Add in the cooked chickpeas along with ½ cup of its juices.

8.       Bring to a boil and add in the shredded spinach.

9.       Add in the jeera pdr and garam masala pdr and mix.

10.   Pour in the coconut milk and mix immediately.

11.   When it boils, season with salt. Do not boil too much or the coconut milk will split.

12.   Switch off the flame and add in lime juice and chopped coriander leaves.

13.   Serve along with boiled rice, chapatti or roti.

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CARAMEL CENTERED CHOCOLATE

This is a quick recipe for making home molded chocolates with Home Made Caramel Sauce. You can use any shape of the chocolate mould and really stuff them with anything of your choice.

I have use ready cooking chocolate bars from Morde, so it really fastens the process once your caramel sauce is ready. Keep your caramel sauce ready one day prior to making these. Will try and post soon the recipe for home made chocolates from cocoa powder. But that's for later, so here you go ....

CARAMEL CENTERED CHOCOLATES

INGREDIENTS

Dark or milk cooking chocolate bars (I used Morde)	125 gms
Salted Caramel sauce http://paripoornapaksiddhi.blogspot.in/2015/10/salted-caramel-sauce.html	Approx. 4 – 5 tbsp or As req.

METHOD

1.       Break the chocolate bars into bite sized pieces.

2.       Put them in a bowl and melt them on a double boiler.

3.       You can also melt the chocolate in a microwave.

4.       Make sure you check and stir it at every 10 second intervals.

5.       Take any clean and dry chocolate mould.

6.       Lightly brush the base and edges of the mould liberally with the melted chocolate.

7.       Drain off the excess. You can also fill the moulds with the chocolate and then invert it over your container so that excess chocolate drains off. The idea is to create a casing or shell to fill the caramel sauce into.

8.       Keep the mould in the freezer for 5 min for the chocolate to harden.

9.       Remove and put in ½ tsp of the caramel sauce. It should be just enough to cover ¾ of the mould.

10.   Again refrigerate 5 min for the caramel to harden just a bit.

11.   Now cover the tops again with the melted chocolate to encapsulate the caramel sauce completely.

12.   Smoothen the top with the blunt end of your knife.

13.   Refrigerate again 10 min. till it hardens.

14.   Gently pop them out of the moulds. They taste absolutely divine.

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