Kavuni [Black] Rice Sweet

This sweet originates from Chettinad region in Tamilnadu. Black rice is a good source of iron and other nutrients. I used jaggery instead of sugar. This rice turns purple after it’s cooked.

Ingredients:

  • Kavuni [Black] Rice (1/2 cup)
  • Cardamom Powder (1/4 tsp)
  • Coconut (grated, 1/2 cup)
  • Cashews (halved, 10)
  • Jaggery (3/4 cup)
  • Ghee (4 tsp)
Ingredients

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Soak time: 12 hours

Category: Lunch \ Dinner \ Snack

Cuisine: South Indian

Serves: 3

Method:

  • In a bowl wash and add water to kavuni rice and soak for 12 hours.
  • Transfer the soaked rice to a pressure cooker and add water if required.
  • Pressure cook for 15 whistles.
  • Add ghee to a deep skillet and add cashews.
  • Sautee for 5-6 minutes or until golden and set aside.
  • In the same skillet add grated coconut and dry roast for few minutes and set aside.
  • Add jaggery and water and cook till jaggery dissolves.
  • Add the cooked black rice and mash well.
  • Add the roasted cashews, coconut, and cardamom powder.
  • Add the remaining ghee too.

Step by step pictures of the recipe:

Wash and soak black rice for 12 hours.
Transfer the rice to a pressure cooker.
Pressure cook for 15 whistles.
If the rice is not soft pressure cook again for 4-5 whistles.
Roast cashews in ghee.
Dry roast grated coconut.
Roasted coconut and cashews to garnish.
Cook jaggery until it dissolves.
Add the cooked rice and mash well.
Garnish with coconut and cashews.

Notes:

  • Wild rice and black rice are not exactly the same. We can substitute with wild rice if it’s not available.
  • Add more water before pressure cook the rice if required.
  • Cook the rice on low flame and ensure that there is enough water to pressure cook for 15 whistles.
  • Mash the rice before add to jaggery water.
  • Dissolve the jaggery and no need to make thick syrup.
  • The rice should be properly cooked before adding to the jaggery water.

Roasted Pumpkin Soup

We make many recipes out of pumpkin in India. Pumpkin curry, gravy, halwa, soup, pie etc. Pumpkin has a nutty flavor on top of it we add cream so avoiding lot of spices will help to retain the original creamy texture.

Ingredients:

  • Pumpkin (cubes, 1/2 cup)
  • Red Chili Flakes (3 tsp)
  • Cream (fresh, 2 tsp)
  • Peanuts (4 tsp)
  • Salt (to taste)
  • Oil (3 tsp)
Ingredients

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Category: Lunch \ Dinner

Serves: 2

Method:

  • Heat a shallow skillet to low and add peanuts.
  • Sautee for five minutes or till it changes its color.
  • Sautee constantly to prevent from burning.
  • Cool for few minutes and grind to a coarse powder and set aside.
  • Heat a deep skillet to medium and add oil and pumpkin cubes.
  • Cook for 10 minutes or till the pumpkin cubes are soft and cooked.
  • Add salt and red chili flakes.
  • Cool the ingredients and grind to a fine paste.
  • Add the ground paste to a skillet and add water and bring it to boil.
  • After it starts boiling add the ground peanuts.
  • Garnish with fresh cream.

Step by step pictures of the recipe:

Baingan [Eggplant] Bharta

Baingan bharta is a dish made of fire roasted eggplant and cooked with onions, tomatoes and other spices. It goes well with rice and all types of breads. In southern part of India smoked eggplants are used to make chutney and in northern part bharta is made out of it. We live in the middle east and here baba ghanoush is very popular and can be compared to our bharta.

Ingredients:

Eggplant (200 gms)
salt (to taste)
Oil (4 tsp)
Ginger (grated, 1 tsp)
Carrots (grated, 2 tbs)
Onions (chopped, 1/2 cup)
Tomatoes (chopped, 1/2 cup)
Coriander Leaves (2 tbs)
Coriander Powder (1 tsp)
Turmeric Powder (1/4 tsp)
Cumin Seeds Powder (1 tsp)
Garam Masala Powder (1/2 tsp)
Red Chili Powder (medium hot, 1 1/2 tsp)

Ingredients

Cook time: 45 minutes

Cuisine: North Indian

Category: Lunch \ Dinner

Serves: 2

Baingan Bharta recipe video

Method:

  • Smear eggplant with oil before roasting.
  • Pierce the eggplant with a skewer and place it on the flame.
  • Turn the eggplant till the skin is completely charred and the pulp should be soft.
  • Remove the skin when it’s warm and cut off both the ends.
  • Mash the eggplant using a fork or a spoon until smooth.
  • Heat a deep skillet to medium and add oil.
  • Add chopped onions, tomatoes, grated ginger and salt.
  • Sautee till the oil separates from the mixture.
  • Add turmeric, red chili, coriander, and cumin powder.
  • Mix and stir well.
  • Add the mashed eggplant and garam masala powder.
  • Add required water to adjust the cosistency.
  • Garnish with coriander leaves and grated carrots.

Step by step pictures of the recipe:

Apply oil all over and skew the eggplant.
Roast the eggplant directly on the flame. and turn it over every couple of minutes.
Roast till the skin is completely charred.
Peel off the skin when it’s warm and cut off both the ends.
Mash the eggplant with a spoon to a smooth consistency.
Add chopped onions, tomatoes and grated ginger,salt and sautee till the vegetables are soft.
Add turmeric, red chili, coriander and cumin powder.
Add the mashed eggplant and garam masala powder.
Add required water to adjust the consistency.
Garnish with coriander leaves and grated carrots.

Notes:

  • While selecting eggplants select the lightweight ones.
  • Immerse the roasted eggplant in water as soon as it’s removed from fire and Peel off the skin or the skin can be peeled off as mentioned in the video.
  • Eggplant roasted on fire is more tastier than eggplant roasted in oven.
  • Garlic paste can be added if preferred.