Mediterranean Yellow Rice

 

            Mediterranean Yellow Rice is a simple and a flavorful rice from the Middle East. It is also know as Turmeric Rice as the latter gives a vibrant golden color to this particular dish. Besides Basmati rice, jasmine rice or any long grained rice can be made use of. This yellow rice can also be termed as a pulao or pilaf that can be enjoyed as it is or with any side dish. Grilled meat, seafood or veggies can also be an ideal accompaniment along with fresh salad. 

          

            This dish can be a great party recipe and perfect for an Eid celebration. Parsley goes into this dish. However, I had to substitute with coriander leaves as the former was unavailable. You can go wild with the choice of garnishing. However, I went with some chopped coriander leaves, dry rose petals, few strands of saffron and a variety of dry fruits / nuts like almonds, cashew, pine nuts, pistachios, walnuts and raisins. So do give this recipe a try by checking out the step by step pictorial recipe to prepare this amazing Middle Eastern pilaf. Shukran!!!

• 1 cup Basmati rice, soaked for an hour, washed and rinsed well
• 1 tbsp. olive oil
• 1 tbsp. butter
• pinch of red chili flakes
• 1 inch cinnamon stick
• 3 green cardamoms
• 6 cloves
• 1 star anise
• 2 bay leaves
• 8-10 whole peppercorns
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1 tsp. turmeric powder
• 1 tsp. salt or to taste
• 2 cups water / stock
• 2 tbsp. chopped almonds, cashew, raisins, pistachios, pine nuts & walnuts 
• few saffron strands
• few dry rose petals
• 1-2 tbsp. coriander / parsley leaves, chopped

         In a pan, heat olive oil and butter along with a pinch of red chili flakes. 

         Add the cinnamon, cloves, cardamom, star anise, peppercorns and bay leaves. Sauté for a few seconds. 

          Now add the onion and garlic. Sauté till they turn translucent. 

          Add the soaked rice, salt and turmeric powder. Stir fry for 1-2 minutes.

          Add the water / stock and bring it to a boil. Then cover and simmer on a low flame for 12-15 minutes or till the rice is cooked.

          Fluff it up with a fork and keep it covered for 10 minutes. 

          Garnish with dry fruits / nuts, dry rose petals, saffron strands & coriander leaves.

          Enjoy as it is or with any side dish / some grilled meat / veggies. 

       In a pan, heat olive oil & butter along with a pinch of red chili flakes. 

Add the cinnamon, cloves, cardamom, star anise, peppercorns & bay leaves. Sauté for a few seconds. 

             Now add the onion & garlic. Sauté till they turn translucent. 

       Add the soaked rice, salt & turmeric powder. Stir fry for 1-2 minutes.

Add the water / stock & bring it to a boil. Then cover & simmer on a low flame for 12-15 minutes or till the rice is cooked.

                  Fluff it up with a fork and keep it covered for 10 minutes. 

Garnish with the dry fruits / nuts, dry rose petals, saffron strands & coriander leaves. 

           Enjoy as it is or with any side dish / some grilled meat / veggies. 

Sabudana Crystal Pitha with Motichoor Laddu Stuffing

 

            Pitha is a traditional Bengali sweet crepes made of semolina-plain flour and stuffed with a filling of grated fresh coconut, khoya and date palm jaggery. It is usually prepared during the festival of Sankranti. 

            So this recipe is a take on the traditional pitha, where I replaced the semolina-plain flour with sago / sabudana and stuffed with some leftover motichoor laddu. These dumplings are then steamed and yummy translucent crystal sabudana pitha is ready to be enjoyed. In this way you can make good use of any leftover sweets. 

          

             Besides motichoor laddu, You can stuff with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. Besides steaming, they can also be cooked in milk to turn it into a kheer / pudding. So check out the step by step pictorial recipe to prepare this amazing dessert.

• 1 cup sabudana / sago
• 1/3 cup fresh grated coconut
• pinch of salt
• 1 tsp. ghee
• 1/2 cup sugar
• 1/3 cup corn flour
• 1/4 tsp. cardamom powder
• 3 motichoor laddu, crushed
• 1 tbsp. almonds, pistachios & pumpkin seeds, coarsely ground

            Wash the sabudana 2-3 times and then soak for 3-4 hours or until the pearls becomes soft. Drain well and mash it slightly.

            In a mixing bowl, combine the soaked sabudana with the grated coconut, sugar, salt, ghee, cardamom powder and corn flour. Mix well and gently into a dough.         

            Crush the motichoor laddus and mix with the nuts.

            Wet your hands and take a small portion of the dough and flatten it. 

            Stuff 1-2 tsp. of the motichoor laddu. Close all edges and give it a round shape. 

            Make similar pitha with the remaining dough and the laddus. 

            Place them on a greased colander and steam for 10-12 minutes and Voila!!!! your dessert is ready. Dig into it and enjoy. 

Wash the sabudana 2-3 times & then soak for 3-4 hours or until the pearls becomes soft. Drain well & mash it slightly.

In a mixing bowl, mix the soaked sabudana with the grated coconut, sugar, salt, ghee,

                  cardamom powder & corn flour. 

                   Mix well gently into a dough.

                    Crush the motichoor laddus and mix with the nuts.

Wet your hands & take a small portion of the dough & flatten it. Stuff 1-2 tsp. of the motichoor laddu.

                   Close all edges and give it a round shape. 

Make similar pitha with the remaining dough & the laddus. Place them on a greased colander.

         Steam for 10-12 minutes and Voila!!!! your dessert is ready. 

                   Dig into it and enjoy. 

Sooji / Semolina Modak

 

             Sooji Halwa (Semolina Pudding) is an all time favorite dessert prepared during auspicious occasions and festivals. So make this simple and easy Halwa but with a difference and in a new avatar. Give it a modak shape and surprise your loved ones. It looks quite appetizing and can be a great party recipe too. You may treat it as a festive sweet or relish as an after meal dessert as is or with poori / paratha. 

            

            You can substitute sugar with jaggery or brown sugar to give it a healthy touch. I flavored it with cardamom powder and saffron. Very easy to prepare, it can be made in a very short time. The end result are these yummy modak that can also be offered to Lord Ganesha or any festive occasion. So check out the step by step pictorial recipe to prepare this yummy dessert.

  

• 3/4 cup sooji / semolina
• 2 tbsp. ghee
• pinch of saffron soaked in 1 & 1/2 cups milk
• 1 cup water
• 1/3 cup sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tbsp. coarsely ground nuts & seeds (pistachios, almonds, pumpkin seeds and sunflower seeds)

            In a pan, add the sooji and 1 tbsp. ghee. Sauté till it turns light brown.

            Add the milk, water and coarsely ground nuts and seeds. Continue to cook till the moisture is absorbed.

            Now add the sugar, remaining ghee and cardamom powder.

            Mix well and sauté till it is well blended and thickens.

            Transfer to a greased plate and knead for a minute  

            Grease a modak mold with some ghee and fill it with a small portion of the sooji halwa. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining halwa. 

          Wow!!! Yummy Sooji modak is ready to be enjoyed. 

                  In a pan, add the sooji & 1 tbsp. ghee.

                       Sauté till it turns light brown.

Add the milk, water & coarsely ground nuts and seeds. Continue to cook till the moisture is absorbed.

                Now add the sugar, remaining ghee & cardamom powder.

 Transfer to a greased plate.

 knead for a minute. 

Grease a modak mold with some ghee & fill it with a small portion of the sooji halwa. Press it with your fingers to make the modak. 

 Now gently demold.

Arrange it on a serving plate. Make similar modak with the remaining halwa.

                  Wow!!! yummy Sooji modak is ready to be enjoyed. 

Sooji Cheela / Chilla (Semolina Pancakes / Crepes in a fusion South Indian style)

 

              Here are some delicious and nutritious fusion style Cheelas made of semolina. I have added few basic ingredients and seasonings to make them more healthy and nutritious. There is a slight twist in this recipe as I added a tempering to the prepared batter and also added a little bit of sambar powder. 

            So giving a South Indian touch to this North Indian cuisine. You can substitute it with any spice powder, like pav bhaji masala, garam masala, goda masala or any meat masala. These cheelas can be served with coconut chutney, pickle, raita or any side dish. 

           

                Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal. So if you are looking for a quick no-fuss meal that is both healthy and wholesome, then this recipe is just for you. It is a great way to camouflage the veggies and serve to fussy kids and grown ups alike. Do check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/4 tsp. red chili flakes
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 tbsp. carrot, grated
• 1 small tomato, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. sambar powder
• water as needed
• oil to shallow fry

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          In a large bowl, add the sooji, yoghurt, salt and red chili flakes. Add water, little at at time, and prepare a batter of pouring consistency, just like a dosa batter. 

          Now add the remaining ingredients and combine everything well. Adjust the consistency by adding more water if needed. Cover and keep aside for 15-20 minutes. 

          For the tempering - Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, curry leaves and asafoetida. Sauté for a few seconds. Now pour this tempering on the prepared batter and give it a nice mix. 

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

   In a large bowl, add the sooji, yoghurt, salt & red chili flakes.

Add water, little at at time, &prepare a batter of pouring consistency, just like a dosa batter. 

         Now add the chopped onion, carrot, tomato, ginger, green chilies, 

                     chopped coriander leaves and sambar powder. 

Combine everything well. Adjust the consistency by adding more water if needed. Cover & keep aside for 15-20 minutes. 

For the tempering - Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, curry leaves & asafoetida. Sauté for a few seconds. 

Now pour this tempering on the prepared batter & give it a nice mix. 

Heat a tawa  brush with some oil. Now pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

Prepare similar cheelas with the remaining batter & relish with any side dish, chutney, yoghurt or pickles.