Spanish Moulded Rice

Spanish moulded rice.
One pot and comfort meal. You don’t need much time to cook this delicious rice dish. No fuss, easy and quick to make. You need only some vegetables and spices with rice to make it.

Lightly flavoured with cloves, cinnamon and pepper corns.
Not only delicious this moulded rice looks beautiful.
I have shared some more one pot meal recipe here. Click the name to get recipes.

Beetroot rice

Mexican green rice

Carrot rice or pulao

Mexican rice

Mint rice

Egg pulao or egg biryani

This post is going to be a part of the 135th #Foodiemonday bloghop theme is #CookfromaCookBook.

So here is a recipe from Nita Mehta’s cookbook. Carrot, beans and tomato made this rice dish healthy and yummy. Peas are not in the recipe but I have added little frozen peas because I love peas in rice dishes. You can omit it if you want.

Recipe

Basmati rice – 1 cup

Fresh beans – 7 – 8, cut into small diagonal pieces

Carrot – 1, cut into tiny cubes

Capsicum – 1, cut into tiny pieces

Onion – 1, finely chopped

Tomatoes – 2, finely chopped

Green peas – 1/4 cup, optional

Curd – 1 tablespoon

Oil – 4 tablespoon

Garam masala powder – 1 teaspoon

Salt – 1&1/2 teaspoon or to taste

Garlic – 6 – 7 flakes

Whole red chilli – 2 – 3

Powder together

Cinnamon or dalchini – 2 stick

Cloves or laung – 3 – 4

Pepper corns or kali mirch – 3 – 4

Garnishing

Firm tomato – 1, cut into slices

A few lettuce leaves dipped in ice cold water for 30 minutes or more

Method

Boil rice in plenty of water till just tender. Don’t over cook. Strain and keep aside.

Wash beans and carrot. Put in a pressure cooker with 3-4 tablespoon water. I have used frozen peas but if you are using fresh peas add with beans and carrot in pressure cooker. Peas are not in the book.

Keep the pressure cooker on fire. As soon as the hissing sound starts, remove from fire. Do not let the whistle come. Keep aside.

Powder cinnamon, cloves and pepper together on the chakla belan or rolling pin. I have used my mortal pastel.

Crush garlic and whole red chilli together on the chakla belan or rolling pin.

Heat oil in a pan. Add chopped onions. Cook till light brown.

Add garlic chilli paste. Saute for 1 – 2 minutes.
Add curd, tomato and capsicum.
Cook on low heat for 1 minute.

Add the powdered whole spices,steamed carrot, beans and boiled rice.
Add salt and garam masala. Stir fry for 2 – 3 minutes.

Wash ( rinse) a jelly or a cake mould. Do not wipe it. Grease it with oil. I have used a oven proof glass bowl.

Arrange tomato slices on the sides of the greased mould. Pack with the ready rice. Cover with a foil.

At serving time bake in a preheated oven at 190° for 10 minutes.
Unmould on a plate lined with lettuce leaves or decorate the plate with fresh coriander or cilantro with stalks and lemon twist. I have used coriander leaves.
Enjoy…..

Happy cooking

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Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.