Mixed Sprout Brown Rice

Being in a Diet and not eating Rice, that too when your staple food is Rice!!! is a bit stressful. So, I prefer having rice atleast twice a week, and to ward off my guilt i prefer Brown Rice. Though Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content.

When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.

Saying that, you cannot hog on it, it should be taken minimum.  To Brown Rice, i added some mixed sprouts to make it a bit more nutritious.

Ingredients

1 cup Cooked Brown Rice

1 small onion, thinly sliced

2 tbsp Sprouted Green Peas

2 tbsp Sprouted Horse Gram

2 tbsp Sprouted Green Gram

2 tbsp Peanuts/Groundnuts

2 Green Chillies

Hing a pinch

Turmeric a pinch

1 tsp Ginger Juliennes

Chopped Coriander

Salt to taste

Method

Cook all the sprouts until soft. In a Wok, Heat oil Splutter mustard seeds, Add green chillies, add hing and turmeric, add Onion and saute it till its translucent, add the cooked sprouts and saute for 2 minutes, add salt and mix well. Add Cooked Brown Rice and mix well. Garnish with Ginger Juliennes and Chopped Coriander.

I Liked mine with Tomato Raita. To make it, Heat lil oil, splutter mustard seeds, add hing and add 1 small tomato, well chopped. Cook it for 2-3 minutes. Add Salt and take it off the flame. Let it cool for a minute then add 2-3 tablespoons of yogurt. Tadaaa!!!! your Tomato raita is ready.

If you wish to take this raita for lunch, Keep the yogurt separately and mix it with tomato before you eat.

Sending this to Food for 7 stages of Life – Tiffin Box Event Hosted by Radhika and Sudheshna.

Mysore Saaru from Asha's Foodies Hope ~ Blog on SpotLight for March

My spotlightblog idea is well received and the encouraging comments gives the necessary boost to move ahead. This month, March, the spotlight will be on Asha's Foodies Hope/Aroma Hope. Ashakka or her blog doesn't need any introduction here. She is one of the senior bloggers around and she has never failed to encourage her fellow bloggers. She makes it a point to comment on all posts of those blogs which she follow except when she is on a blogging break. Untill recently, her weekly posts will have few pics of the recipes tried from fellow bloggers. Unlike many recipe posts, each post at FH has a minimum of 5 recipes. Don't go by the number of posts in her blog to arrive at the recipe count. Its much, much more. I had tough time selecting recipes even though I was looking at pure veg recipes.

The first is the series is her gramndmother's recipe -Mysore Saaru. This saaru is remotely similar to sambhar but the spices gives it a different flavor and it is very light too. If you have spice powder ready, its very easy to put together this since most of the cooking is done in the pressure cooker and the only thing to be done is the seasoning.

Saaru/Spice powder

Coriander seeds - 2 tblspn
Tuvar dal - 2 tblspn

Poppy seeds, Cumin, raw rice,
mustard seeds and pepper corn   - 1 tspn each

Red chilly - 2 nos
Methi seeds -1/2 tspn
Cinnamon - 1 " stick
Dry coconut - 2 tblspn
Turmeric - 1/4 tspn

Roast the spices in medium heat. This will ensure even roasting of the dals and spices. I didnot have dry coconut/kopra. I roasted the coconut seperate till light brown. Powder the roasted ingredients fine in a mixer grinder. I used only two tablespoon of the spice powder. Store the rest in an airtight container. You can increase the amount of red chillies to suit your spice level.

For the saaru

Tuvar dal - 1/2 cup
Pearl onions - 10 nos
Drumstick - 1 no cut into 1" pieces
Tomatoe- 2 nos
Tamarind juice - 1 tblspn
salt to taste
corinader leaves

To temper
Oil
mustard seeds
cumin seeds
red chilly - 1 torn into two pices
hing
curry leaves

Method

Pressure cook tuvar dal, pearl onion and tomato. Heat oil in a kadai. Add the tempering ingredients. Add tamarind juice and 2 tablespoon of saaru powder and salt. Transfer the cooked dal and vegetables to the kadai. Simmer gently and garnish with curryleaves and coriander leaves.  You can add any vegetable that you normally add to sambhar.

Enjoy with hot rice or steaming idlies.

Beetroot and Peanut Vegetable Cutlet

BEET ROOT AND PEANUT VEGETABLE CUTLET

As children we had tasted Vegetable Cutlets for the first time when father took us on long tours during our holidays. That was the only time when we were off 'home food' for so many days, and virtually 'Ate out', every meal, everyday. Father taught us how to eat the piping hot cutlets using a fork and knife. We thoroughly enjoyed the experience, eating a strange but yummy snack, in a strange ambience, using stranger instruments!

The origin of the cutlet is attributed to many countries, but this lip smacking snack has entered all households in various avatars, containing diverse ingredients. Vegetable cutlets have a special place even in the most traditional and conservative of kitchens in South India. In fact, I was astonished and pleasantly thrilled, when vegetable cutlets were served instead of vadais in a traditional feast served on banana leaves, at a friend's place soon after my wedding.

Amused by my fascination for Cutlets, my husband made it customary to stop at 3ACES, a popular restaurant on M.G.Road in the 1960s - 70s, during our evening drives. The taste of the gorgeous cutlets which were served with an assortment of salad vegetables and mint chutney still remains fresh in my mind.

This nostalgia was triggered off by just looking at the yummy vegetable cutlets my daughter had prepared two days ago, for a party. The beetroots and peanuts which she had included in the recipe, rendered a special taste to her cutlets.

INGREDIENTS
Potatoes - 4 large
Beetroots - 4
Carrots - 2
French Beans - a fistful
Coarsely crushed Roasted Peanuts (skin removed) - 2 tbsps
Cumin seeds - 1/4 tsp
Coriander powder - 1 tsp
Star anise - 2 (powdered)
Grated fresh ginger - 1 tbsp
Finely chopped green chillies - 2
Chopped coriander leaves - 1/2 cup
Lime juice (optional) - 2bsps
Salt - 2 tsps
Black pepper powder - 2 tsps

Corn flour - 3 tbsps
Bread crumbs - 250 gms
Oil - for deep frying

METHOD
1. Pressure cook potatoes. Peel them and set aside.
2. Peel and chop beetroots and carrots. String the beans and break into small pieces.
3. Boil the chopped vegetables and peanuts with just enough water, until they become soft. (Or cook to three whistles in a pressure cooker). The vegetables should be completely cooked, but not mushy. They should retain their individuality in the cutlets. Allow the vegetables to cool well.
4. To prepare the seasoning, heat 1 tbsp of oil in a kadai and add cumin seeds, grated ginger, chopped green chillies, followed by coriander powder, star anise powder.
5. Switch off the flame, and add the corriander leaves, salt, pepper powder (and the optional lime juice) . The seasoning is now ready.

10. Add potatoes to the seasoning, and mash and mix well with the prepared seasoning.

11. Next mix in the cooked vegetables and peanuts with the potato mixture.
12. Take two tablespoons of the vegetable and shape into roundels (or any desired shape) and keep aside. (We could make 40 cutlets with the amount of ingredients given above)

13. Make a thin batter of water and corn flour in a deep vessel.
14. .Spread out the bread crumbs evenly on a tray. (To prepare home made bread crumbs, toast about 6 bread slices into a golden brown colour. Break them into pieces after they are cooled and run in the mixer to get a coarse powder.)
15. Dip the cutlets in the the batter one at a time, and place the coated cutlet on the bed of bread crumbs. Cover the cutlet well with the crumbs on all sides keeping the shape in tact.
16. Arrange all the cutlets with out overlapping, on a flat tray and place in the refrigerator.
17. You can keep the cutlets in the fridge for at least for two hours, or till you are ready to serve them. This will allow the cutlets to firm up, making frying easier.

18. When you are ready to fry the cutlets, heat oil in a heavy bottomed vessel.
19. We used 1/2 litre of oil in a large kadai. Slide in four cutlets (or more if the vessel has space) at a time into the hot oil.
20. Using a ladle take the hot oil from around the cutlets and pour on top of them and cook for at least 3 miniutes without disturbing the cutlet.
21. Gently flip over and cook on the other side of the cutlets. When the cutlets are evenly browned on all sides to a copper brown in colour they are ready.
22. .Remove them onto paper towels to drain out excess oil.

Serve the cutlets hot and crisp with fresh mint chutney and tomato sauce.