Arborio Rice Pudding

Milk, rice and honey — and only just the littlest bit of time and attention — are almost all you need to make one of the great comfort foods, warm rice pudding. Delicious at any time of year, rice pudding is gentle on the stomach with plenty of easy-to-digest nutrition, so it is also good choice to serve to those under the weather.

Thick and plump, unwashed arborio rice has a higher starch content than ordinary rice and creates an especially rich and creamy pudding. If you don't have arborio rice, other short-grained white rices will work as well.

Arborio Rice Pudding

4 cups whole milk
3/4 cup arborio rice
3-inch piece cinnamon stick
pinch of sea salt
2 tablespoons honey
1 teaspoon vanilla extract
fresh berries, dried fruit or chopped nuts for serving

Place the milk, rice, cinnamon and salt in a large saucepan. Bring to a gentle boil, then lower the heat to a gentle simmer. Continue simmering for 30 to 40 minutes, stirring occasionally to prevent the rice from sticking to the pan, until the rice is soft and creamy. Stir in the honey and remove from heat.

Stir in the vanilla and remove the cinnamon stick. Pour into bowls, and serve warm garnished with fresh berries, dried fruit or chopped nuts as desired. Serves 4 to 6.

More pudding recipes from Lisa's Vegetarian Kitchen:
Cherry Pudding
Lemon Sponge Pudding
Blueberry Raspberry Pudding Cake

On the top of the reading stack: Some Points in Between... Up Till Now by Robert Polidori

Audio Accompaniment: Marsen Jules

SUKKU- MALLI THANNI / DRY GINGER- CORIANDER SEEDS TEA

I learnt this from my MIL . I make this at least once in a week, specially in weekends.We have this in evening . If u prefer to have this in the morning use ginger instead of dry ginger/sukku.It increases the appetite , improves digestion and equilizes the bile salts in our body.

INGREDIENTS:

• Coriander seeds – 1 tbsp
• Dry ginger – 1 inch piece
• Karuppatti / Palm jaggery / Jaggery – 1 tbsp (adjust )
• Lemon juice – Few drops
• Honey – 1 tsp (optional)

Method :

• Take the coriander seeds & dry ginger in a mixer and grind it coarse..
• Add 1.5 cups of water to the ground mixture.Now add the powdered  karuppati /palm sugar and boil it till the water gets reduced to half in quantity.
• Strain it and add the lime juice.(check for sweetness and add honey if necessary)

Enjoy drinking hot !!

Wild Mushroom and Paneer Pilaf with Urad Dal

Modern Spice by Monica Bhide is quickly becoming a favored cookbook in my kitchen. And best of all, Ms. Bhide includes lots of recipes for paneer cheese! I've been meaning to post this recipe for a while now, but better late than never. The first time I made it, the pictures turned out muddy, so I was loath to share until I could properly capture this pretty dish.

I served this delightful dish with Indian-Style Beet Salad with a Yogurt Dressing, also inspired by Modern Spice.

Wild Mushroom and Paneer Pilaf with Urad Dal

Recipe by Lisa Turner Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen Cuisine: Indian Published on September 9, 2010 An extraordinary and colorful spiced wild mushroom and rice pilaf served with golden brown fried paneer cheese — a modern-style Indian classic Print this recipe Ingredients: 1/2 oz (14 grams) dried wild mushrooms 1 cup white basmati rice 1/2 cup urad dal without skins 2 1/2 cups water 2 tablespoons olive oil or butter 1 small red onion, finely chopped 1 small clove garlic, minced or crushed 3 cups fresh wild mushrooms (portobello, oyster, cremini or shiitake), sliced 2 fresh green chilies, seeded and finely chopped 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon chili powder or crushed dried red chilies 1 teaspoon ground coriander 2 teaspoons dried fenugreek leaves 1/2 teaspoon sea salt, or to taste 1 tablespoon olive oil 14 oz (400 grams) paneer cheese, cubed handful of fresh parsley or cilantro, chopped Instructions: In a small bowl, soak the dried mushrooms in hot water for about 20 minutes. Drain, reserving the soaking liquid, chop the mushrooms, and set aside. Rinse the rice and urad dal and soak in 2 1/2 cups of water as well as the mushroom soaking water for 20 minutes. Heat the oil or butter in a large saucepan over medium heat. When hot, add the onion and garlic and stir and fry for 5 minutes. Increase the heat slightly and add the dried mushrooms and fresh mushrooms to the pan. Cook, stirring often, until the mushrooms begin to release their liquid and the liquid evaporates. Reduce the heat to medium and add the green chilies, turmeric, cayenne, chili powder, coriander and fenugreek. Stir in the rice and urad dal with their soaking liquid, and salt to taste. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Meanwhile, heat 1 tablespoon of olive oil in a frying pan over medium heat. When hot, add the paneer cheese and fry, stirring often, until the paneer is golden brown. Remove with a slotted spoon. Fluff the rice and mushrooms with a fork. Transfer to serving plates, top with the fried paneer cheese, and garnish with parsley or cilantro. Makes 4 - 6 servings

Other recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Paneer Mushroom Masala
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Chickpea Vindaloo

On the top of the reading stack: Great Masters: Giotto, Botticelli, Leonardo, Raphael, Michelangelo, Titian

Audio Accompaniment: Laughing Stock by Talk Talk

An Interview

I was recently contacted by Kira who runs Pasta Recipes by Italians. If you enjoy pasta, this is the site to go to. Lots of recipes and information about pasta in general. She requested an interview with me and I was more than happy to take part. Thanks to Kira for this opportunity to talk about my blog and cooking.

Staple Corner: How to Make Your Own Chat Masala Powder ( Chaat Masala )

Chat (or chaat) masala is a very popular spice blend in northern India where it is often tossed with fruit or chickpeas to make simple "chat" snacks sold by street vendors. While there are dozens if not hundreds of recipes for chat masala, dried mango or amchoor powder and black salt are essential ingredients — these are combined with various seeds and spices to create a wonderfully hot, sour and salty mixture that is absolutely delicious with cool or tangy foods. Chat masala is a favorite of mine when sprinkled on fresh tomatoes or hard-boiled eggs, or incorporated into summer salad dressings. If you haven't tried chat masala already, you will be in for a treat.

Good pre-blended and packaged chat masalas are always available in Indian grocers, but making your own is always a preferred option for freshness and for experimenting with flavors — besides which, it only takes minutes to prepare a batch that will keep for months. This recipe comes from Yamuna Devi's indispensible treasury of authentic Indian cooking, Lord Krishna's Cuisine. Mango powder, black salt — also known as rock salt — garam masala and asafetida are also available at Indian grocers.

Homemade Chat Masala (Chaat Masala) Powder

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on September 5, 2010 A hot, sour and salty Indian spice blend that's great for serving with cool or tangy foods — sprinkle on fresh tomatoes, fruit or hard-boiled eggs, add to chickpeas, or combine with yogurt into a lovely salad dressing Print this recipe Ingredients: 1 tablespoon cumin seeds 1 1/2 teaspoons fennel seeds 1/4 teaspoon asafetida 1/2 tablespoon garam masala 1/2 tablespoon amchoor (dried mango) powder 1/2 tablespoon black salt 1/2 teaspoon cayenne 1/8 teaspoon ground ginger Instructions: Dry roast the cumin and fennel seeds in a small frying pan over low heat for about 5 minutes or until the cumin seeds darken a few shades. Toss in the asafoetida and stir in for a few moments. Remove from heat and grind in an electric coffee grinder until powdered. Add the remaining ingredients and pulse to mix. Store in an airtight jar away from heat and light for up to 2 months. Makes about 1/4 cup

Other spice blends and pastes from Lisa's Kitchen you will be sure to find indispensable:

Homemade Harissa
Homemade Chana Masala Powder
Homemade Garam Masala
Homemade Sambar Masala

On the top of the reading stack: Encounterby Milan Kundera

Audio Accompaniment: Marsen Jules

NAAN WITHOUT YEAST AND SIMPLE ALOO/TAPIOCA KURMA

I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..
Let me start with a picture ,  

Ingredients :
1 cup - 200ml

• Maida / All purpose flour – 2 cups
• Curd – 1/2 cup
• Ghee / Gingely oil / Butter – 2 tbsp
• Cooking soda – 2 pinches
• Salt & water – As needed.

Method :

• Take the flour in a wide mouthed bowl and make a dent in the center.
• Now put the other ingredients and mix well to make a soft , smooth dough..
• Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
• Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
• Make even sized balls and roll it like chapathi by dusting in maida.
• Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..

Enjoy with this korma / gravy :)

No Croutons Required - the Winner for August and the Challenge for September

The challenge for August was to make a soup or salad featuring the mighty carrot. As usual, we received some appetizing submissions and congrats to Sweet Artichoke who won the August edition with this most delicious and healthy Carrot, Cashew and Coconut Soup. Some of my favorite flavours are in this delightful bowl of soup.

I will be hosting the next edition of No Croutons Required. For September, the theme is corn. Make a soup or salad with corn as the shining ingredient. I will except entries until the 20th of September.