Black rice salad


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This was a sudden salad in that it came to happen rather abruptly in my repertoire while I was experimenting with a bit of culinary expansion in terms of recipes and cuisines and the sight of black rice always invited me with such fascination and enigma that I caved in and bought a few kilograms to experiment with and this salad was the result of a thrilled happenstance.

I hadn’t expected the results to be as delicious because this is a fairly simple recipe but seeing how it’s near impossible to be content with a small bowl of this black rice salad I found myself making it more of it almost every chance I got.

Black rice tends to be far less starchy and more pronounced in its nuttiness and provides a perfect vehicle to harmonize with simple, accurate flavours that work in tandem.

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It’s a fairly large amount of ingredients and this salad works to serve not just as a side dish but also as a meal. Great as a post-workout snack or dinner this salad does double duty. The vegetables you use depend on their seasonal availability but as long as there’s crunch, piquancy and dried fruit to balance it all it can’t go wrong. A bit of sweetness in terms of dried fruit is most desirable because it elevates the mood, texture and taste of this salad.

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Chop the vegetables, cheese and chillies in fairly small pieces. Deseed the chillies if they’re too spicy.  I have also scooped the seeds out of this cucumber. It’s an optional step.

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Chop oregano and rosemary fairly fine. Use dried herbs if you can’t find fresh ones.

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Put the chopped cheese and vegetables into a bowl

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along with the herbs

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and raisins

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Add lemon and salt

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followed by a drizzle of olive oil

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and mix

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until evenly combined

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add cooked black rice to the vegetables and mix well.

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There we have black rice salad. Cover and let rest for at least an hour before serving.

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It is delicious, colourful and nutritious. Won’t you please try it.


Ingredients

Black rice: 250g

Tomatoes: 3-4 small

Cheese: 100g

Chillies: 2

Herbs: rosemary and oregano fresh or dried mixed herbs

Capsicum red: 1 small

Raisins: 2-3 tbsps

Olives: 2-3 tbsps

Cucumber: 1

Lemon: 1 tbsp

salt to taste

Olive oil: 2 tbsps

NOTE: To cook black rice soak them the night before or for at least 5-6 hours and cook using 1:1.5 black rice to water ratio.

Use whatever vegetables and cheese are seasonally and easily available.


Recipe instructions

Chop the vegetables and cheese into small bite-sized pieces. If using fresh herbs mince them fairly fine and add to the bowl with vegetables and cheese along with the raisins, salt, lemon juice and olive oil.

Mix well until evenly incorporated and add the cooked black rice and mix again.

Let sit in the fridge for an hour before serving.

Veggie burger


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There are no pretences, no affectations in this humble little patty to be anything even remotely meaty because it’s not and it definitely doesn’t parade as one either, nor is it a suitable substitute for a fat juicy meat burger, however it’s a rather decent vegetable patty and goes a long way with varied flavourings, not to mention too easy to eat without the guilt of it all.

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The ingredients are as follows. Kidney beans, boiled potatoes, spring onions, green chilli, lemon, mushrooms, salt and some spices.

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to begin, chop the vegetables into small pieces and peel the potatoes.

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I decided to throw in a bunch of coriander as well,

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Put the chopped vegetables in a large bowl

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add kidney beans

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spices

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and lemon

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and smoosh everything together to form a mixture

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Scoop out the mixture in equal sized portions to form it into patties. I do this using a 1/3 cup measure.

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and fry them in a pan with some oil

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until they’re deliciously crisp and golden on both sides.

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And just like that, we have our patties and here are some fixings to turn it all into a burger.

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which we begin by smearing some lovely sauce that is really just some mayonnaise and ketchup with a dash of Tabasco over a toasted homemade burger bun

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a layer of ripe tomatoes and crunchy onions

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stack a just made vegetable patty over it.

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some cheese for good luck in good measure.

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and then perhaps another patty

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and another slice of juicy tomato

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and onions. We’re building a food skyscraper here.

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and finally the dome of the bun. And there you have it. A veggie burger.


 

Ingredients

Kidney beans: 200g

Boiled potato: 150g

Mushrooms: 50g

Spring onions: 3-4 stalks

Coriander: 3-4 stalks

Green chilli- 1 small

Cumin: 1 tsp

Salt: 1tsp (to taste)

Cinnamon: 1tsp

lemon juice: 1 tsp

Paprika: 1 tsp



Recipe instructions:

Chop the mushrooms, spring onions, green chilli and coriander into fine pieces and add the peeled boiled potatoes into a large bowl. Add in the kidneys beans, lemon juice and the spices into the bowl and mash all the ingredients together with a potato masher.

Once they’re evenly combined, form them into patties and fry over medium heat in a tablespoon of oil.

Once the patties are crisped and golden on both sides use them to form into burgers.

Enjoy!

 

 

 

 

 

 

 

 

 

Cheesy stuffed potato jackets


 

The pictures aren’t really great this time. I decided to make these one evening, when I was both hungry, bored and craved something EVIL. These fat beauties are so luscious and filling and cheesy that the guilt doesn’t stay too long.

The stuffing is actually entirely up to you and what you happen to have on you at that moment . I had some mozzarella leftover from a few days, and well that’s how I decided to use it. So here goes.

I had a few medium-sized potatoes, which I baked for 45 minutes at 220℃. Yes I inserted a very thin knife to check for doneness. You can see the surgery mark in the second potato.

 

oil the baking tray and the set these cut up potatoes, skin side down.

Scoop out their innards as much as you can without really tearing up their skins. You don’t have to be overly careful or scoop within an inch of their lives. The green tinge is from a tinted window, I know these aren’t the most fab pics. I have made peace with it.

here’s the filling. It has the scooped out potatoes, 1/2 cup mozzarella cheese, crushed garlic, mayonnaise, a dash of salt and a bit of crushed red chillies.  These have to get a mixing and smoothed together until its come to a consistency where it somewhat resembles a thick paste of gloriousness.

 

The hollow potatoes are now stuffed. It took about a tablespoonful in each, and then topped off with more grated mozzarella. I also drizzled some olive oil on top to make them a bit more brown, burnt and oozy.

Bake them at 200℃ for 30 minutes, or until you can see the cheese swell up, and tan.

This came out smelling hot and so gorgeous. It was practically oozing all over the tray. A bit of mustard and you’re done. You might not fit into your pants the next day, but it’s totally worth it.

Ingredients

– 3-4 medium-sized potatoes

1/2 cup mozzarella cheese

1 tablespoon mayonnaise

1/2 tsp salt

1/2 tsp crushed red chillies

2-3 cloves garlic (crushed.)

2 tbsp olive oil (any regular oil will do)

You know the rest.. right.

 

Spicy green Coriander Chutney


This Technicolour green, diabolically spicy chutney is one of my mom’s recipe’s, and I have adopted this with absolutely no changes. If it ain’t broke, don’t fix it, and if it’s magnificent then just blindly follow it.

So this post, is in fact a tribute to my mother’s food, and the colours she brings out in it and the fact that all I know is all from her.

To this day, this chutney hasn’t tasted as glorious as my mother’s,but still to the naked eye it’s pretty darn good.

Now before I start its recipe, I just need to tell you that this is great with anything. Eat it with mashed potatoes, grilled chicken, omelette, parantha, as a salad dressing (make it mild in which case), as a dip for chips, fritters etc etc.. but my absolute favourite way to eating this is, slathered over a buttered toast. Oh how it brings out the flavours..

Anyways.. I haven’t any step by step pictures because I forgot.. but anyway…

Ingredients

coriander a whole bunch- washed and De stalked with just the leaves. (hard to tell the weight cuz its just leaves and really how many were they. I think mine was around 1/2 cup about 20 gms. a bunch is a better specification)

3 fat cloves of garlic

2 tsps cumin seeds

2 green chillies- the smaller more evil ones.

2 dried red chillies (also incidentally the name of my blog)

1 tsp salt (to your taste actually- but not under salted please)

1.5 tsp dried mango powder

1 tbsp water

Yes, you’re wondering why so many chillies..it’s spicy coriander chutney isn’t it?  but seriously if you’re a bit worried about so much evil deliciousness, by all means reduce the chillies.

The rest is easy.. just put all the ingredients in your mixer jar and whizz for a couple of minutes on high till all’s combined and green. Make sure the garlic cloves are all minced in and not a speck of anything identifiable remains.

That’s all folks.. this can be refrigerated for a few days and tastes best when fresh out of a jar, though once you’ve tasted it it;s hard to stop eating.  Eat it with whatever you wish, but seriously try it on a butter toast.. magnifique..