Saturday, 26 October 2019

Caramelized Rice Kheer - Rice Payasam


Decided to do something different from the regular this time. Plain rice kheer was too simple and plain, so made a caramelized Rice kheer this Diwali. This delicious and quick kheer is easy and you can stir it under 30 minutes. It has a delightful caramel flavor and I promise you cannot stop at one spoonful.

Caramelized Rice kheer


Note the simple ingredients easily found in the kitchen,  stir it up for your family and guests this Diwali. This Rice Payasam cn be savoured hot or cold. You can make it with cooked rice to ease out the procedure. Sweetannu believes in easy methods to simplify cooking and save time in the kitchen.

Fruitss and nuts add flavour to kheer


Ingredients


1 liter  Milk
2 Cups Cooked Basmati Rice
5 tbsp Sugar
1/4 tsp  cardamom powder
1 tsp  chopped cashew nuts
1 tsp almonds
1 tbsp Raisins and fruit peels


Caramelized Rice Kheer - Rice Payasam

Method




1.  Wash the rice and cook thoroughly strain and keep aside for using during kheer preparation.

2. Heat a heavy-bottomed pan. Once it is hot, add half the sugar. Let it melt and caramelize until golden brown in color. Keep stirring so it doesn't burn or brown.

3. Add the milk and sugar slowly to this. See that it doesn't splatter. Mix well and let it boil.

4. Mash the cooked rice with a back of a spoon. Now add this to the boiling milk.

5. Add the rest of the sugar and cardamom powder. Cook until the rice blends and cools over medium heat. Stir periodically.

6. Keep stirring on slow flame until the rice is cooked well and the caramelized kheer is slightly thick.

7. Mix half of the nuts and raisins while cooking. Now remove from fire.

8. Garnish with the rest of nuts and now your Caramelized Kheer is ready to be served.

9. You can serve it warm or chilled. Both ways it's very enjoyable and perfect for the festive season of Diwali.







Check out the recipe for Healthy Butter Cookies




Thursday, 17 October 2019

Recipe of Leftover Rice Cutlets



What do you do with leftover rice? Our large hearts and good feeding intentions sometimes get us to cook a larger portion of rice leading to leftovers.
This time I decided to put together a healthy snack recipe of Rice cutlets for an evening snack.
Here the cooked rice will be mixed with veggies and spices and is pan-fried. The rice cutlets come out well done on the outside and soft inside. Delicious and have to be served nice and hot. 


Leftover Rice Cutlets

Here is how to do leftover rice cutlets. This recipe will make 12 to 15 palm-size cutlets. The preparation and cooking time of this dish is not more than 30 minutes, so it can be made just half-hour prior to tea time.



Ingredients 


 2 cups of leftover cooked rice
1 finely chopped onion
1/2 cup grated carrot
1/2 grated beetroot
1 boiled and mashed potato
1 chopped green chilly
2 tbsp gram flour
2 tbsp chopped coriander leaves
1/2 tsp red chilly powder
Pinch of sugar
1tsp lime juice
Salt to taste
Oil for shallow frying


Method 


1. Take a mixing bowl and add the two cups of cooked rice. Mash lightly with the back of a spoon.
2. Add in finely chopped onions, chopped green chilies, coriander leaves, mashed potato, grated carrot, and beetroot. Give it a stir.
3. Add the salt, sugar, lime juice, dry spices and gram flour. Now knead with your hands to make a dough.
4. The dough should not be sticky.  Check it by rolling on your palm to make a ball. If it sticks you can add a little more gram flour.
5. Now divide the dough into small round balls and flatten with your palm.



6.  Make oval shape cutlets, this is something different than the regular round Tikki shaped ones.
7. Take a non-stick frying pan, add a little oil to cover the bottom. When the pan is hot add the cutlets and brown them on one side.

Leftover Rice Cutlets

8. Now flip them over and cook on the other side. This can be done on the slow flame so that the cutlets cook through.
9. Remove them on a dish. Now serve it with a vegetable salad and tomato ketchup at tea time.


Leftover Rice Cutlets

Note

You can avoid the beetroot and add grated cabbage instead.

If you not having gram flour at home, substitute it with rice flour or bread as a binding agent.

Another variation for this recipe would be making ladoo shaped balls of the dough and dipping it in egg batter to deep fry them. This can be savored at mealtime.
The best part of this recipe is the experience of savoring it. It is so yummy that no one can tell it's made from leftover rice.

 

If you have a unique leftover rice recipe, I would love to hear from you on anahitairani200@gmail.com. And can invite you to do a guest post on my Blog.

Till then, keep it simple yet yummy for your family. 🍳🥘🍲🥣🥗


You can also check recipes for - Veg Shammi Kebabs 
                                                  - Spicy Mince Kebabs
 

Tuesday, 8 October 2019

Butter Garlic Crab Recipe


I have never cooked up a crab recipe on my blog before. In the past I have made crab curry with coconut and masalas. Today I decided to share the easy butter garlic crab recipe that I stirred up a few days back.
After the month of Shravan, the fish is in abundance in local markets and so are the crabs. Beautiful big crabs that have sufficient meaty substance in it and combined with spices give a delicious taste to the palate. 4 to 5 big crabs is all you need to make this dish.

Butter garlic crab recipe

First and foremost crabs need to be cleaned well. You can ask your Fisher lady to do it for you.



Ingredients 

4-5 big crabs
1 onion
1 sprig of curry leaves
6-8 chopped garlic
1 chopped green chillies
1 piece chopped ginger
2 tbsp butter
I tsp crushed pepper
Salt to taste 


Method

1.Clean the crabs well in running water and crack the pincers.

2. Boil enough water that will soak the crabs. Add curry leaves, chopped ginger and salt in that heavy bottom vessel. Now boil for 8 to 10 minutes till crabs turn white.

3. Switch off the gas remove only tye crabs and discard the rest.

4. Heat butter to the pan, add the  finely chopped onion and saute till pinkish.

5. Also add the chopped garlic, chopped green chillies and saute for 2 minutes.
6. Now add the boiled crabs and mix it in gently.

7. Add half cup water, cover the pan with a lid and let it simmer on slow flame for another 5 minutes.

Butter garlic crab recipe


8. After opening the lid, you will see that the crabs have turned slightly pinkish red in colour.

9. Add salt to taste n crushed pepper.
Cook till the crabs are dry, add a dollop of butter if you wish.



10. Garnish with finely chopped spring onions or parsley. Enjoy this finger licking dish with all your fingers and all your senses.





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