Black Rice Dosa

 

           Dosas are shallow fried South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with fibre rich black rice. 

           So start your day with some yummy Black Rice Dosa, accompanied with coconut chutney and sambar. This wonder rice is both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants. 

           Do try this amazing and wholesome dosa and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. So check out a quick step by step pictorial recipe to prepare this comfort meal. 

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from dosa, idli, paniyaram and uthapam also can be made. 

• 1 cup black rice
• 1/3 cup urad dal (black lentil)
• 1/2 tsp. fenugreek seeds
• salt to taste
• water as required

             Wash well, rinse & soak black rice, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

            To make the dosa, heat a tawa / griddle. Drizzle 1/4 tsp. oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown.

          Flip it over and cook the other side too. Make similar dosas with the remaining batter. Each time you make a dosa, rub a cut onion on the tawa for easy removal of the dosa. Serve them hot with sambar and coconut chutney.

                           Take 1 cup black rice, 1/3 cup urad dal & 1/2 tsp. fenugreek seeds.

 

                                  Wash well, rinse & soak in sufficient water overnight. 

                           Blend to a smooth paste by adding required quantity of water. Add 

                           salt to taste and ferment it for 6-8 hours.

                                  After fermentation.

                      Heat a tawa / griddle. Pour a ladle of the batter & spread in a circular 

                      motion with the back of the ladle. Drizzle some oil around the edges &

                      over it. Fry on a low flame till one side turns light brown. Flip it over 

                      and cook the other side too. 

                                 Serve them hot with sambar and coconut chutney.

Dondakaya Pachadi (Ivy Gourd / Tindora / Tendli Chutney - Andhra style)

 

           Dondakaya Pachadi is an Andhra style spicy and tangy chutney made of Ivy Gourd or Tendli. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Ivy Gourd tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           Chutney typically holds an important place in a South Indian platter. So this Tindora chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Ivy Gourd chutney holds a prominent place in an Andhra / Telangana menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, asafoetda, red chilies, curry leaves and urad dal.         

        

• 300 gms. Ivy Gourd, sliced
• 2 tbsp. oil
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• juice of 1/2 lime

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the Ivy Gourd, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. When done, switch off the flame and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

                                  Sliced Ivy Gourd.

                                  Heat oil in a pan & sauté the cumin seeds for a few seconds. 

                               Add the chopped garlic & green chilies. Sauté till light brown.

                    Add the Ivy Gourd, salt to taste, turmeric powder & roasted coriander 

                     powder. Mix everything well and cook, covered till it is almost done.

                           Add the chopped coriander leaves & continue to sauté for a minute. 

                                  Keep aside top cool down. 

                                  Then blend coarsely in a mixer grinder. 

                     Tempering - Heat oil in a pan & temper with mustard seeds, dry red 

                      chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

                                 Add the coarsely ground paste & stir fry for 4-5 minutes. 

                                  Serve with steamed rice, paratha or chapatti. 

Black Rice Cutlet / Tikki / Kebab

 

           Check out these yummy cutlets made of black rice. They are wholesome, healthy and can be dished out in a jiffy. It tastes simply awesome and can be served as a tea time snack or as an appetizer with tomato sauce or green chutney. You may also serve as an ideal party snack or an after school snack.

           Finely chopped veggies of your choice, cheese or paneer can be added to make them more nutritious and to enhance the flavor. These cutlets can also be used as patties to prepare burger, roll or sandwich. So check out the step by step pictorial recipe to prepare this interesting recipe.

         Black rice, also know as forbidden rice is widely found in the North East states of India where it is very popular. It is also found in many other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour.

• 1/4 cup black rice, soaked overnight 
• 1-2 bread slices
• 1 small onion, chopped
• 1/2" ginger, grated
• 2 cloves garlic, chopped
• 1-2 green chilies. chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. amchur powder
• 1 tsp. kasuri methi, crushed
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. oil 

          Coarsely blend the soaked black rice with very little water. Keep aside. Soak the bread slices in water for a few seconds. Then squeeze out the water and keep aside.

          In a large bowl, mix together the blended rice, bread and all the mentioned ingredients (except oil). 

          Divide into equal portions and give a round cutlet shape. Refrigerate for some time. 

          Heat oil in a pan and fry the prepared cutlets, few at a time, on a medium flame on both sides till they are light golden in color. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

                       Mix together the blended rice, bread and all the mentioned ingredients.

                       (except oil).

                        Divide into equal portions & give a round cutlet shape. Refrigerate 

                        for some time. 

                         Heat oil in a pan & fry the cutlets on a medium flame till light golden.

                                  Drain on a kitchen towel.

                                  Serve them hot with tomato sauce or green chutney.

Ilish Macher Malai Curry (Hilsa Fish in Coconut milk gravy - Bong style)

 

           This is one of the classic Bengali recipe where Hilsa Fish or Ilish Mach in the Bengali lingo is cooked in a coconut based gravy. Just pair it with hot steamed rice and it is simply divine. So comforting and a soul satisfying meal experience. The tempering in mustard oil and the coconut milk gives this dish a nice subtle flavour and a creamy textured gravy. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

          You must have come across Prawn malai curry. So this recipe is quite similar to it. Except for the fact that it Hilsa malai curry is prepared without any onion, ginger or garlic. 

          I just tempered with nigella seeds and green chilies in mustard oil. The fish is cooked in coconut milk and garnished with a drizzle of raw mustard oil and coriander leaves. So it is that simple. Yet there is no compromise in the flavour. So do give it a try and enjoy with hot steamed rice for a perfect family lunch.

• 2 pieces of Hilsa fish fillet
• salt to taste
• 2 + 1 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2 green chilies, half slit
• 1 cup coconut milk
• 1/4 cup water
• 10-12 cashew nuts
• 1-2 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and keep aside.

          Blend the coconut milk along with the cashew nuts into a smooth paste. Keep aside.

          Heat 2 tbsp. mustard oil in a wok / pan and temper with nigella seeds and green chilies. Sauté for a few seconds.

          Add the coconut milk + cashew nut paste, water and salt to taste. Bring it to a boil. 

          Now add the marinated fish. Cover and cook for 4-5 minutes.

          Halfway through, gently turn the fish and continue to cook, covered for further 2-3 minutes.

          When done, switch off the flame and drizzle the remaining mustard oil. 

          Garnish with coriander leaves and serve with hot steamed rice for a comforting meal. 

                                  Marinate the fish with a pinch of salt and keep aside.

                         Heat 2 tbsp. mustard oil in a wok & temper with nigella seeds and 

                         green chilies. Sauté for a few seconds.

                      Add coconut milk + cashew nut paste & salt to taste. Bring it to a boil. 

                      Add the marinated fish. Cover & cook for 4-5 minutes. Halfway through, 

                      gently turn the fish & continue to cook, covered for further 2-3 minutes.

                         When done, switch off the flame & add remaining mustard oil and 

                         coriander leaves. 

                        Serve with hot steamed rice for a comforting meal. 

Chak Hao Kheer (Black Rice Pudding - Manipuri style)

 

          Chak Hao Kheer is a classic Manipuri style black rice pudding. Very few basic ingredients goes into dishing out this traditional dessert. In this recipe, I have used the pressure cooking method to reduce the cooking time. However, you can always cook it in the traditional way in an open pan. Both ways it tastes just divine. 

          Fresh grated coconut or sliced coconut can also be used according to your preference. The texture of this black rice kheer is somewhat chewy, creamy with a vibrant purple color. So enjoy this heavenly, visually appealing & colorful dessert hot or at room temperature. 

          Black rice, also know as forbidden rice is widely found in the North East states of India where it is very popular. It is also found in many other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour.

• 1/4 cup Black Rice
• 1 tsp. ghee
• 1 & 1/2 cups water
• 500 ml. full fat milk
• pinch of salt
• 2 bay leaves
• 1/4 cup sugar or to taste
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1/4 cup chopped almonds & cashew nuts

          Bring the milk to a boil along with a pinch of salt and bay leaves. Keep aside. 

           Wash the rice twice and soak in enough water overnight. Pressure cook in 1 & 1/2 cups water for 5-6 whistles. 

          Add the boiled milk and bring it to a boil. Add the sugar, cardamom powder, milk powder, almonds & cashew nuts.

          Simmer by continuously stirring till the kheer turns thick or to a desired consistency. Serve garnished with chopped nuts.