1 cup Basmati or Brown rice
1 cup Lentils
6 cups Boiling water
3 tsp. Mustard Seeds
2 tsp. Cumin Seeds or Powder
2 tsp. Turmeric Powder
2 tsp. Coriander Seeds or Powder
2 tsp. Fennel Seeds or Powder
1 pinch Asafoetida (Hing)
1 cup chopped vegetables, such as zucchini, carrots, cauliflower, pumpkin, sweet potatoes or anything you choose.
1. Combine the rice with the mung beans and wash in at least 2 changes of water.
2. Place rice and beans into boiling water, adding the turmeric and asafoetida. Mix well.
3. Add the vegetables of your choice, and the remaining spices. Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. The final dish should be a stew with a very moist and soft consistency. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
Why throw away left over rice when you can get all the exotic flavors of India in these little pancakes? Make them with any kind of leftover rice, and serve them as an appetizer or for a light lunch with a green salad dressed in a sesame-ginger vinaigrette.
2 cups cooked rice – any rice will do, the photo shows pancakes made with brown rice
200 ml coconut milk
1/4 cup chopped cilantro
1 tbs. minced ginger – 1 tbs curry powder
1 bunch green onions, chopped (about 1 cup)
1/3 cup chopped unsalted peanuts
1/2 cup all-purpose or rice flour
Tabasco or other hot sauce, optional, to taste
1. Whisk together rice, flour and coconut milk in large bowl. Stir in cilantro, curry and ginger. Add green onions, peanuts, and hot sauce, if desired, and mix well. Add a dash of salt.
2. Heat large nonstick skillet coated with cooking spray over medium heat. Drop 1/4-cup dollops of batter onto hot skillet. Smooth batter into flat rounds with spatula. Cook 4 to 5 minutes, or until bottoms are golden brown. Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy. Remove pancakes to warm plate, and repeat with remaining batter.
Serve immediately (or let them cool and freeze them)
Posted in Cucina Povera, Italian, Main Dishes, Vegan, Vegetarian
Tagged Cucina Povera, curry, Indian, leftovers, pancakes, Peanuts, rice, Vegan, Vegetarian
A wonderful way to use leftover rice.
2 cups rice, cooked
1/2 cup chopped chives
1 tablespoon garam masala (or curry powder)
3 tablespoons flour
Mix the ingredients together until well combined. Using a spoon pour the batter in small amounts in a small and deep saucepan full of oil and fry the fritters until evenly golden.
Remove from oil and place on paper towels.