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Saturday, February 17, 2018

Jamaican Cornmeal Porridge

This Caribbean cornmeal porridge could be a great breakfast alternative to a bowl of oatmeal or if one is looking for a serving of whole grain in the morning. This creamy bowl of porridge is full of flavors and quite a filling one. It is a classic comfort food from the Jamaican region and is also called 'cog' or 'pop' there. Some of the versions of this recipe use a small quantity of flour also added along with cornmeal.    
Recipe Source: Here
Ingredients: (Yields 1 generous serving)
1/2 cup water
3/4 cup coconut milk
2 one inch pieces of cinnamon 
1/4 cup cornmeal
1/2 tsp. vanilla extract
A pinch of ground nutmeg
1 to 2 tbsp. sweetened condensed milk or any other sweeteners

* Heat water, coconut milk and cinnamon pieces to a pan and bring it to a boil. 
* Next add cornmeal and stir well to prevent to form any lumps. 
* Cover and cook on low flame, until done, about 10 minutes.
* Add vanilla extract, nutmeg and sweetened condensed milk to the cooked cornmeal and mix well.
* Add extra milk / water and adjust the consistency if the pudding appears too thick.
* Discard the cinnamon sticks and serve the pudding warm. Add sliced fresh fruits, dry fruits or nuts as garnishes if desired.
This goes to Blogging marathon #85, under the theme 'Breakfast Recipes'. Check out the page to read what other marathoners are cooking.


Sunday, February 11, 2018

Green Apple Rice

When my husband brought dozens of apples along with a load of other fruits and asked whether I can use it in everyday cooking, this rice happened. I prepared it along the lines of a south Indian style green mango rice. It is simple and quick to prepare and quite yummy given that the apples chosen to prepare this are quite tart. One would not even notice that a fruit was used in the preparation.  If the apples are not that tart, you end up with a subtly sweet tasting rice which is not bad either in my opinion. If the apples are not tart enough, try compensating the flavor with the addition of lime / lemon juice.

3/4 cup rice (I used sona masuri rice.)
3 medium sized Granny Smith apples (It should amount to about 1.5 cups when grated.)
2 tbsp. oil
2 tbsp. peanuts
1 tsp. split chickpeas / chana dal
1 tsp. black gram / urad dal
1/2 tsp. mustard seeds
4 dried red chillies, broke into bits
Few curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt to taste (about 1.5 tsp.)
1 tbsp. chopped cilantro
2 tsp. lime juice (Only if needed.)

* Rinse the rice in two exchanges of water and drain. Pressure cook the rice adding 1.5 cups water. Spread the rice on a wide plate and allow it cool. Once cool, break any rice lumps if present. 
* Peel, core and grate the apples. Leave the grated apple in a colander. 
* Heat oil in a saute pan and add peanuts, split chickpeas, black gram , mustard seeds and red chillies. When the peanuts turn golden brown, add curry leaves, turmeric powder and asafoetida powder. Saute for about 10 seconds and add the grated apple along with salt. Cook for a minute or until any water from the apple present disappears.
* Now add rice and cilantro. Mix well and turn off the stove. Taste and add lemon juice if rice is not sour enough.
* Serve warm with lentil wafers or potato chips.
This goes to Blogging marathon #85, under the theme 'Rice / Gravy Recipes'. Check out the page to read what other marathoners are cooking.


Saturday, February 10, 2018

Eggplant Rice

Here is a delicious rice choice for eggplant lovers. Crisply fried eggplants paired with spicy lentil powder yield a great flavor to this rice. The spice powder can be prepared ahead and can be stored in an air tight container for months. I prefer to fry the eggplants but calorie conscious folks can cook eggplants with little oil though crispy eggplants taste better.
Ingredients for spice powder:
1 tbsp. chanadal
1.5 tsp. uraddal
1.5 tsp. coriander seeds
2 tbsp. shredded dry coconut (copra)
5 spicy variety dries red chillies

Ingredients for part 2:
1 cup rice (I used sona masuri rice.)
3 big sized round egg plants (I had about 3 cups eggplant slices.)
Oil to fry the eggplant slices (I used canola oil.)

Ingredients for part 3:
4 tsp. oil
1 tbsp. cashew halves
1 tsp. split roasted chickpeas / chana dal
1 tsp. split black gram / urad dal
1/2 tsp. mustard seeds
10 - 12 curry leaves
1/8 tsp. turmeric powder
1.5 tsp. salt
Red chili powder (if needed) 

Part 1: Preparing spice powder
Toast chanadal and uraddal individually in a saute pan until they turn reddish brown. Saute the coriander seeds till they turn slightly brownish and add the red chillies at the end. Let them cool and grind all the ingredients finely.

Part 2:
* Rinse rice with water and drain. Pressure cook adding 2 cups of water and let it cool.
* Cut off the eggplant stalks and cut them lengthwise into two. Slice them thinly.
* Heat oil in a pan and fry the eggplant slices in batches on medium flame until crisp and golden brown. Drain them on absorbent paper towels.

Part 3:
* Heat oil in a kadai or a big non stick pot. Add the cashews and toast them till they turn golden brown. Remove them with a slotted spoon and keep aside. Add split roasted chickpeas, split black gram
and mustard seeds to the same oil and sauté until roasted chickpeas turns reddish. Then add curry leaves and turmeric powder.
* Add 3 tbsp. spice powder, salt and fried eggplants to the pan and mix properly so that the eggplant slices are well coated.
* Then add the cooked rice and mix well. Taste and adjust the seasonings if needed. Garnish with the toasted cashews.  

This post goes to Blogging marathon #85 under the theme "Rice /  Gravy recipes". Check out the page to read what other marathoners are cooking.


Monday, February 5, 2018

A Simple Strawberry Trifle

Here is a simple to put together but a delicious trifle under '3 ingredients based recipes'. I left out the pudding / custard part from the trifle to limit the ingredients' list. Also I used the chocolate cake crumbs to finish off a leftover birthday cake I had.
Though this trifle doesn't need any recipe, here is what I did. Arrange cake crumbs, hulled and halved strawberries and whipped cream in layers in a truffle bowl and serve immediately.
This post goes to Blogging marathon #85 under the theme "Recipes using three ingredients". Check out the page to read what other marathoners are cooking.