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Thai Style Mango Sticky Rice ( Khao Niew Ma-Muang)

While the Summer is ending and autumn is on its way,  we are going to miss the awesome weather, holidays, BBQ’s and of course the summer foods. Of all the summer foods in the earth, I love mangoes. It’s vibrant yellow color and the flavor are irresistible. There are so many kinds with different colors, shapes, texture and taste. I have never seen anybody disliking it. Such a wonderful fruit on earth. Gosh If we get this fruit year around!! Although we can find mangoes other times it’s just not that delicious and moreover it will be expensive..

Being a daughter to a mother who had spent most of her living in Kerala where you find abundant mangoes and jack fruit during summer I have grown eating mangoes in every styles. When we talk about unripe mangoes we find it as pickle, raita, chutney, salad or in curries. When it is ripened, it fits into beverages, desserts and also in curries. So divine!!
Now You would have been wondering why I am late to post mango recipes. Yes! I agree. My bad!
I was just eating myself and never thought of posting it. Then when suddenly mangoes vanished from market I started feeling something missing. While I was in that weird feeling last week I found  huge mangoes lying on the market. Yay!! So with no time I grabbed few and already I knew where all these mangoes are going to be :).  I have few mangoes recipes on draft which I will post in coming weeks. 
When I came across this Thai style Mango dessert I was so surprised ! I have tasted this rice pudding somewhere in our India but the combination of mango with it is simply Luscious & Yum!!

Servings: 3
Preparation time: 10 mins + 3 hrs soaking time
Cooking time: 30 mins
Level: Moderate
Ingredients:
Mango 1 Medium, Ripened
Rice (Sticky/Glutinous) 1 Cup
Coconut Milk 1 Cup
Sugar 3 Tbsp
Salt a pinch
Nutmeg a pinch (Optional)
Water 1 cup
Preparation:
1. Chop the mango into cubes for toppings and few lengthy strips to decorate.
2. Soak the sticky rice in water for about 2 – 3 hrs.
3. Mix sugar and salt with the coconut milk.
4. Traditionally the rice is cooked in sticky rice steamer or normal steaming method. (See Notes). 
    But I found my way of cooking the rice more tasty and suiting our palate. My way : Rinse the
    rice and drain. Add 1 cup of water and cook for 3-4 mins. When it is boiling and tend to thick
    add half cup of coconut milk. Reduce the flame and cook till the rice becomes soft and thick.
    Again pour the remaining coconut milk and cook for 5- 6 mins. Sprinkle nutmeg powder and
    turn off the heat. Set aside to cool and absorb for 10-15 mins.
5. Take a bowl or serving plate. Ladle the cooked rice into the bowl or plate. Top with the cubed
    mangoes. Garnish with mint leaves or drops of coconut milk.
6. Serve warm or cold.


Notes:
1. Adding nutmeg is not authentic. I once tried adding few spices and found nutmeg adds extra 
    flavor to the dessert. Its totally optional. You can also try adding cardamom which tastes more 
    like Indian dessert.
2. As I mentioned earlier the rice is traditionally steamed using steamer. It is done by pouring water 
    in a large pan and  spreading the rice on a bamboo steamer or using any thin cloth. Steam it for   
    about 30 mins. After taking out of steamer add the coconut milk to it.

Vegetable Biriyani

Biriyani!!! This dish stands for herbs and spices… Travelled long way from Iran to India..Biriyani is a dish made of rice with the combination of veg/non veg and spices. It is enormously popular in India and liked by many. While dining out I have seen many people consider this dish as mandatory to be in the table. Yogurt sauce called “Raita” is served along with biriyani to calm down the spiciness. Raita is a simple yogurt seasoned with selected vegetables.

Servings:  2        

Preparation Time: 15 mins

Cooking time: 10 mins
Level: Moderate
Ingredients:
*        Rice                                                      1 Cup
*        Green peas                                           30 gm
*        Carrot                                                    50 gm (Half of big size carrot)
*        Cauli flower                                          100 gm
*        Green beans                                         5 nos
*        Onion                                                    150 gm (1 no. Medium)
*        Tomato                                                  100 gm  (1 no. Medium)
*        Green chilli                                            2 nos
*        Bay leaves                                             2 nos
*        Cloves                                                    2 nos
*        Green cardamom                                   2 nos
*        Mace                                                      a pinch
*        Cinnamon                                               1 no , 5cm stick
*        Turmeric powder                                    ¼ Tsp
*        Salt                                                         as req
*        Curd/Yogurt/lemon jucie                       2 Tbsp
*        Ghee                                                      2 Tbsp
*        Vegetable Oil                                        1 Tbsp  
For grinding:
*        Ginger                                                   15 gm
*        Garlic                                                    5 cloves or 20 gm
*        Green chilli                                           1 no
*        Mint leaves                                          15 gm
*        Coriander leaves                                  15 gm
*        Cloves                                                  2 nos
*        Green cardamom                                 1 no
*        Fennel seeds                                       ½ Tsp
*        Cumin seeds                                        1 Tsp
Method:
Preparation:
·         Wash rice 2-3 times or till water runs clear. Fry them gently in a kadai by adding 2 Tbsp Ghee.
         Boil the rice till it is half done in a vessel with 2 cups of water and 1 no. of  clove, cardamom
         cinnamon and bay leaves. Drain the water completely and keep the rice separately.
·         Chop the onion, tomato & green chillies. Roughly chop the carrot and green beans. Wash green peas
         and cauliflower. Use medium size florets of cauliflower.
·        Roast few cashew nuts in ghee till brown.      
·         Make a paste of ginger, garlic, green chilli, mint leaves, coriander leaves, cloves, cardamom, mace
   fennel seeds and cumin seeds by adding little water. 
Cooking:
·         Heat 1 Tbsp Oil in a pressure cooker. I used 2 litres Hawkins’s cooker.
·         Add bay leaves, cinnamon, cardamom, cloves respectively.
·         Add the sliced onion. Fry till onion turns golden brown.
·         Add turmeric powder and sauté well.  
·         Add the ground paste and salt. Stir fry for a minute and add vegetables.
·         Mix to combine masala and the vegetables well.
·         Pour 1 cup of water drained from the rice. Check for salt and seasoning. Adjust if required.
·         Add 2 tbsp of curd or yogurt or lemon juice at this stage.
·         Now spread the rice on top. Sprinkle some coriander leaves and fried onions (Optional).
·         Close the lid. Bring it to full pressure. Reduce the flame to low and cook for another 2 mins.
·         Turn off the heat and allow to cool naturally. Mix the rice with the vegetables before serving.
·         Garnish with cashew nuts.
·         Serve warm with raita




For Onion Raita
·         Slice the onion and green chilli.
·         Beat 1 cup of curd/yogurt adding little salt.
·         Mix the onion, green chilli and coriander leaves with the curd/yogurt.
·         Raita can be made with many variations. You can add diced cucumber, shredded carrot, mint leaves
         cumin etc.. to the yogurt

Thai Pineapple Rice


Thai cuisine always been very close to my heart next to Indian food. You will notice similarities between them in few dishes but entirely different when it comes to cooking. More similarities can be seen with Chinese cuisine.

Two years back, one fine day during our trip to Beijing we decided to book our lunch at Thai restaurant “Banana leaf”. That was our first ever try to Thai food. We gathered some points before walking into the restaurant like lists of famous dishes, never miss items on the menu etc.. We were determined to try Green curry. papaya salad, one fried item and one of their well known dessert whichever available in menu. As expected, the menu covered most of the famous dishes from Thai. When we looked upon rice section we found “Thai Pineapple Rice” and the picture attracted us more. Couldn’t stop ordering the pineapple rice even it was not in our list. It got our thumbs up not only for its presentation also for its outstanding flavours.

From then on we have become its fan and somehow managed to discover the ingredients that it had. My husband have tried cooking Pineapple rice in so many ways to bring its flavour. Honestly, it took him more than 6 trials to get that authentic taste. Finally he succeeded in obtaining the same flavour. So here is his own customized recipe for “Thai Pineapple Rice”. Thanks to him. I love this particular recipe from him very much.
Servings:  3        

Preparation Time: 15 mins
Cooking time: 15 mins
Level: Moderate


Ingredients:
1)      Pineapple (Excluding the skin)            275 gm (Big one)
2)      Cooked rice                                  600 gm 
3)      Diced carrots and peas               150 gm                                 
4)      Shrimps                                        15 nos /100 gm
5)      Onion                                           150 gm (1 medium)
6)      Garlic                                           2 cloves
7)      Green chilli                                  2 nos
8)      Egg                                               2 nos
9)      Cashewnut                                   15 nos
10)   Raisins                                         1 Tbsp
11)   Curry powder                               1 Tbsp
12)   Fish sauce /Soy sauce                 2 Tbsp
13)   Salt                                               as required
Method:


Preparation:
1)      Fry the cashewnuts either by toasting them in oil or in oven.
2)      Clean the shrimps thoroughly and dry them using towel.
3)      Dice the carrot into small cubes.
4)      Chop the onions and garlic finely. Chop the green chillies.
5)      Heat 1 tsp oil in a pan. Add the egg and cook it like you cook scrambled egg. Keep it aside.
6)      Chop the side of the pineapple and make it into two pieces one large like serving bowl another
with a thickness of a lid. Scoop all the pineapple from the largest portion. Try to get large chunks.
7)      Cube the pineapple. Take 1/3rd of the pineapple and juice it.
8)      Using fork separate any lumps in the cooked rice.
Cooking:
1)      Heat 1 Tbsp Oil in a wok.
2)      Add the chopped garlic, onion and green chilli. Fry them till onion turns golden brown.
3)      Add the shrimps and diced vegetables. Saute for 3-4 mins or till the shrimps turn pinkish.
4)      Now add the pineapple along with the juice and sauté for a minute.
5)      Add in the curry powder and salt. Mix well.
6)      Add the rice and stir well till it combines well with the mixture.
7)      Now add the scrambled egg and fish sauce. Toss them to combine.
8)      Taste for correcting salt and curry powder. If needed add it at this stage.
9)      Turn off the heat. Transfer to the scooped pineapples’s large portion carefully.
10)   Serve hot.

   
Note:

1)      For vegetarians, avoid using shrimps and eggs. Instead of fish sauce use soy sauce
considering same quantity as of fish sauce.