Tuesday, August 18, 2009

Italian Rice

I am a riceaholic as V calls me and it’s the easiest thing to cook in the busy mornings. Secondly I thought of giving the Italian herbs a chance to better than just something to add in pasta. There were some left overs of broccoli, mozzarella and corn from our last pasta dinner which I decided to put to use. V doesn’t prefer mild recipes but this recipe was appreciated and was in demand again the next week!!!!
I used:

Rice: 2 cups cooked with salt.
Brocolli: parboiled as per requirement.
Corn: Boil if using fresh
Carrots: grated
Mozzarella: cut into cubes.
Use a the vegetables and the cheese as per liking

Italian Herbs: Rosemary, Basilicum, parsley etc.I used mixed ones. Add as per taste.
Black pepper: finely grounded as per taste

Oil for tossing.

Salt as per taste

The Method:
In a pan, heat oil and toss the vegetables. Add the rice and the herbs and pepper. Continue to toss. Lastly add the cheese and the salt to taste. Serve hot plain or goes well even with pesto.

Peas pattice

Green peas is one of my favorites and its often handy to be used when guests pop up. Peas pattice is easy to make and I often substitute peas with corn when available. I love the peas pattice back at Shree Krishna in Mahim, Mumbai and I framed my recipe guessing what probably was added in those yummy mouthwatering mutter pattice.
I used:
For the covering
Potatoes 5-6 : I always have boiled potatoes in my refrigerator as they are handy on a busy day.
Green chilies/ ginger/cumin seeds paste:1-2 tsps
Corrriander: finely chopped (as per taste)
Bread crumbs/ Maida: as per requirement for binding.

For the filling:
Green peas: 1 cup (boiled with salt)
Onions finely chopped: 1-2
Red chilli powder: 1 tsp
Turmeric powder:1/4 tsp
Corriander & cumin seed powder: 1 tsp
Garam Masala/ goda masala: 1 tsp ( I use whichever is in stock)
Corriander: as per availability
Ketchup: I add a dash of ketchup as it binds the peas and also gives unique tangy flavor.
Salt for taste.
Oil to cook the stuffing

Oil to fry the pattice

The Method

Add oil in the girdle and add cumin seeds, turmeric powder and onions. Fry until transluscent then add red chilli powder and the peas. Spice up with the remaining powders and finally add in the salt and ketchup. Mash the peas lightly with the back of the spoon so they would be easy to stuff.

Mix all the ingredients for the stuffing and place flat on the palm . Put a spoonful of stuffing and roll in the sides to make a ball. Flatten to a tikki shape , dip in crumbs and shallow fry or deep fry. You can serve with Ketchup/ chutney of your choice.
This made me yummy pattice……Next time I make these I will add a pic with a section of the pattice.


Rice is always preferred in our home. I hate making chapattis in the early cold and dark winter mornings. V’s Tiffin carries a variety of Rice. Most of my rice recipes are quick and easy to make. “Gole Bhat” is something I make on Sundays as it is best served piping hot with masala taak and crispy garlic phodni.
I ate this first at my friend Shilpa’s place. I learnt this recipe from her and it has been a part of my cooking since then.
I used
Besan / chickpea flour: 1 cup lightly toasted without oil
Peanut powder: 2 tbsps
Seasame powder: 2 tbsps (lightly roast the seasame before powdering it)
Cumin coriander powder:1 tsp
Turmeric powder: ¼ tsp
Red chilli powder: ¼ tsp
Finely chopped coriander
Oil:3-4 tbsps
Mix the above the ingredients with oil and add some water as per requirement. Make balls and steam them in idli /modak patra for 20 minutes or microwave for 2-3 minutes on a greased plate.

Rice : 2 cups I use Basmati Rice( soaked in water and left to dry for ½ hr on the sieve)
Mustard seeds: 1tsp
Cumin seeds: 1 tsp
Asoefetida: ¼ tsp
Turmeric powder: ¼ tsp
Red chilli powder: ¼ tsp
Goda Masala/ Garam Masala: 1 tsp (optional)
Salt to taste
Oil for seasoning
Add mustard and cumin seeds, asofoetida, turmeric, chilli powder in oil and Rice. Toss the rice over the oil and add double the quantity of water and cook the rice. When the rice is almost done add the Goda masala and salt. When the rice is almost done add the balls and steam for a few minutes.
Garnish with coriander

Phodni: When serving heat half a cup of oil and add finely chopped garlic, when the garlic becomes brown add mustard, cumin, asofoetida, turmeric and red chilli powder.
How to serve?
The rice when served in a plate the balls should be crushed and mixed with the rice and then the hot phodni (1-2 tsps) should be poured over it and then eaten.
Gole Bhat is served best with Masala Taak.
Masala Taak:
Dilute Curd and whisk with hand blender. Make a paste of green chilies, ginger and cumin seeds and add to the curd. Add black pepper, black salt and salt and finely chopped coriander and serve chilled.