Black Rice Vegetable Upma

 

         Upma is traditionally prepared with sooji / semolina. It is a very common breakfast in many South Indian homes / restaurants and can be dished out in a jiffy. Healthy and delicious, it can also be a perfect tiffin recipe and lunch box meal. 

          However, in this recipe, I replaced semolina with Black Rice and it turned out real amazing. So it is a nice change from the usual sooji upma and you can introduce something new to your dear ones. 

          I have garnished the end product with cashew, slices of lime and coriander leaves to make it more appetizing. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, podi, coconut chutney, fried curd chilies or some chips. So check out the step by step pictorial recipe to prepare this amazing one pot 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 vegetable upma, you can also prepare Paniyaram, idli, dosa, tikki, uthapam and desserts like kheer and phirni too.

• 1/2 cup Black Rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 dry red chili, broken
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 onion, chopped
• handful of roasted cashew nuts / peanuts
• 1 cup mixed chopped veggies (beans, carrot, cauliflower)
• 1/4 cup green peas
• salt to taste
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. ghee
• 1 tsp. lemon juice

          Wash the black rice well and rinse. Keep aside to dry completely. Dry roast in a pan for 4-5 minutes till it starts popping. 

          Then grind into a slightly coarse powder, just like semolina and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add green chilies, urad dal, curry leaves and ginger. Sauté for a minute.

          Then add the chopped onion and cashew nuts. Sauté till light brown. Now add all the veggies and green peas. Stir fry for 2-3 minutes. 

          Add 2 cups water and salt to taste. Bring it to a boil. Then gently add the ground black rice and keep stirring till it thickens.

          Switch off the flame. Add the ghee and lime juice. Give it a mix and garnish with chopped coriander leaves. 

          Serve this amazing healthy upma with coconut-mint chutney, pickle, podi, fried curd chilies or some chips. 

        Wash the black rice well & rinse. Keep aside to dry completely. 

Dry roast in a pan for 4-5 minutes till it starts popping. 

Grind into a slightly coarse powder, just like semolina & keep aside. 

  Heat oil in a pan & temper with mustard seeds & dry red chili. 

                       After it stops spluttering, add green chilies, urad dal, curry leaves 

                       and ginger. Sauté for a minute.

                               Add the chopped onion & cashew nuts. Sauté till light brown.

 Now add all the veggies & green peas. Stir fry for 2-3 minutes. 

   Add 2 cups water and salt to taste. Bring it to a boil. 

Then gently add the ground black rice & keep stirring till it thickens.

                                 Switch off the flame. Add the ghee and lime juice. 

                                 Give it a mix and garnish with chopped coriander leaves. 

                       Serve this amazing healthy upma with coconut-mint chutney, pickle,

                       podi, fried curd chilies or some chips. 

Black Rice Phirni

 

          Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Black Rice Phirni' for a change? So substitute the usual white rice with some black rice. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free.

           You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert.

 

          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 flavor. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from phirni and kheer, Paniyarams, idli, dosa, tikki, upma and uthapam can also be made. 

• 500 ml. full fat milk
• 1/4 cup black rice
• 2 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2 tbsp. chopped mixed nuts
• 1 pinch of saffron
• few dry rose petals
• 1 sprig of mint leaf

                 Soak the rice overnight. Then blend to a smooth paste by adding some water or milk.

                 Bring the milk to a boil. Add the black rice paste and a pinch of salt. Simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

                 Add the sugar and cardamom powder. Mix well and simmer further for 1-2 minutes or till you get the desired consistency. Switch off the flame and add the rose water. 

                  Bring it to room temperature and refrigerate for sometime. Serve chilled, garnished with chopped mixed nuts, saffron, dry rose petals and a sprig of mint leaf.

                                  Soak the rice overnight. 

                                  Blend to a smooth paste by adding some water or milk.

                                 Bring the milk to a boil. 

                     Add the black rice paste & a pinch of salt. Simmer on a low flame till it 

                  turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

                                   Add the sugar 

                       and cardamom powder. Mix well & simmer further for 1-2 minutes or

                       till you get the desired consistency. 

                                   Switch off the flame and add the rose water. 

                         Serve chilled, garnished with chopped mixed nuts, saffron, dry rose 

                         petals and a sprig of mint leaf.

          

Black Rice Pongal / Porridge (Kavuni Arisi Pongal - South Indian style)

 

           Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and split green gram. So give a healthy twist to the usual pongal by substituting it with black rice and enjoy it guilt free. Both healthy and nutritious, it is diabetic friendly too. It is also easy to prepare and hassle free. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with coconut chutney, pickles, papad, fryums or idli podi. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. Do check out the step by step pictorial recipe to prepare it.

    

           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. Black rice is a great substitute to white rice and is highly recommended in our daily diet.

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

• 1/3 cup broken black rice
• 1/4 cup split moong dal, dry roasted
• salt to taste
• 2 tbsp. + 1 tsp. ghee
• 1/2 tsp. mustard seed
• 3-4 dry red chilies
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tsp. urad dal
• 8-10 whole peppercorns
• 10-15 cashew nuts 
• 1/4 tsp. asafoetida
• 1 tbsp. coriander leaves 

         Soak the black rice and dal overnight and then pressure cook along with salt to taste, 1 tsp. ghee and 2 cups water for 5-6 whistles. It should be soft and mushy. Rest for 20-25 minutes before opening the lid. 

          Heat ghee in a pan and temper with mustard seeds, dry red chilies, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled black rice-dal and mix well. Garnish with coriander leaves and serve hot with coconut chutney, pickles, papad, fryums or idli podi.

                                 Soak the black rice & dal overnight.

                         Pressure cook along with salt to taste, 1 tsp. ghee & 2 cups water for 

                         5-6 whistles. 

                                  It should be soft and mushy.

                       Heat oil in a pan & temper with mustard seeds, whole dry red chilies, 

                       urad dal, ginger, peppercorns, curry leaves, asafoetida & cashew nuts. 

                       Sauté for a minute or till the urad dal & cashew nuts changes colour.

Pour it over the boiled black rice-dal and mix well. 

                        Garnish with coriander leaves & serve with coconut chutney, pickles,

                        papad, fryums or idli podi.

Black Rice Uttapam

 

           Uttapams are shallow fried traditional 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 Uttapams, 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 Uttapams 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. You can go wild with your imagination regarding the toppings. So check out a quick step by step pictorial recipe to prepare this great 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 uttapams, dosa, idli, pongal and paniyaram 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
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying

Topping - 

• 1 onion, chopped
• 1/4 cup carrot, grated
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

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

             Blend to a smooth paste along with ginger, green chilies and required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it overnight. 

             For the topping - Mix together onion, grated carrot, green chilies & coriander leaves. Keep aside. 

            To make the Uttapams, heat a non stick tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. 

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it.  

          Add some of the onion-carrot mix over it and gently press it down with the back of the ladle. 

           Fry on a medium flame for a minute or two or till done. Flip it over and cook the other side too for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. 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 along with ginger, green chilies & required

                        quantity of water.

                                  The batter should be of pouring consistency. 

                                  Add salt to taste and ferment it overnight.

                                 The fermented batter. 

                        Mix together onion, grated carrots, green chilies & coriander leaves. 

                        Keep aside. 

                      Heat a non stick tawa. Drizzle some oil & spread around. Sprinkle some

                      water. After it sizzles off, wipe dry with a tissue paper. Pour a ladleful of 

                      the batter & spread in a circular motion with the back of the ladle. Drizzle

                      some oil around the edges & over it. Add some of the onion-carrot mix

                      over it and gently press it down with the back of the ladle. Fry on a medium

                      flame for a minute or two. 

                       Flip it over & let it cook the other side too for a minute. Transfer to a 

                       serving plate. Make similar uthappams with the remaining batter.

                                 Serve them hot with sambar and coconut chutney.