Thai Pineapple Rice - Vegetarian

Thai food has always been a favorite. More so for me because it has a good vegetarian spread. I ate this rice many years ago and just loved the flavours. Finally, one day I searched the net, read many recipes, wrote my vegetarian version of it and tried it out. 

Though the recipe looks long and complicated, it is quite easy to make. Once you have set out your ingredients, it gets made quite fast.

You need:

• 1.5 cups fresh pineapple chunks
• 3 cups cooked rice
• 2 medium size onions, finely chopped
• 3 cloves garlic, finely chopped
• 1/4 to 3/4 tsp chillie flakes
• 1/2 cup frozen peas
• 1 small carrot, grated
• 1/4 cup raisins
• 1/2 cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander chopped
• 3 tbsp oil

For the Sauce:

• 3 tbsp soy sauce
• 2 tsp curry powder - I used Everest - Kitchen King Masala
• 1/2 tsp. sugar

Steps:

• In a cup, stir the soy sauce together with the curry powder and sugar.

• In a large wok, take 3 tbsp oil and heat. Add onions, garlic, and chili. Stir fry until fragrant for 1 minute.
• Add the carrot and peas. Stir for about 2 minutes.

• Now add the rice, pineapple chunks, raisins and cashews. Season with salt.
• Slowly add the sauce over it and gently stir-fry to combine over medium-high to high heat for about 5 to 8 minutes.
• Check salt / soy sauce and adjust.
• Garnish with spring onion greens and coriander leaves.
• Serve hot.

Notes:

• Old cooked rice is best. If you are cooking fresh rice, spread it out on a large plate to cool. That keeps the grains separate.
• I cut the pineapple to small pieces as I like a piece of pineapple with every spoonful of the rice.
• I also chop the cashew-nuts to small pieces for the same reason.
• Season with salt carefully as the soy sauce is also salty.
• I usually take a small portion of the rice separately before adding the sauce. I then add a tiny amount of the sauce in it just for flavour so that my kids do not find the pineapple rice spicy.

Green Peas Crisps

As the snack search continues, I remembered this yummy snack that a friend had made for us just before we left London. I still vividly remember the taste, spicy, crunchy and delicious. We just could not stop at one :)

A few weeks back I wrote to her asking for the recipe. Finally I made it last week with a few changes.


You need:

• 1 cup green peas
• 3/4 cup all purpose flour
• 1/2 cup wheat flour
• A pinch turmeric powder
• 1/2 tsp cumin seeds / jeera
• 1/4 tsp chillie powder
• 1/2 tsp garam masala
• 1 tsp oil + extra for deep frying
• Water for kneading the dough
• Salt

Steps:

• Wash the green peas and grind to a paste in the blender. Do not add any water.
• In a pan, heat 1 tsp oil and add the cumin seeds. When it splutters, add the green peas paste and the rest of the spices and stir well.
• Stir for about 5-7 minutes till the mixture becomes dry. Allow it to cool.

• In a deep vessel add both flours and the cooled green peas mixture along with salt and mix well.
• Add water slowly, a little at a time as required, and knead to a firm dough.
• Heat a few inches of oil in a deep frying pan till medium hot. 
• Make small balls of the dough and roll into circles. Prick with a fork a few times.

• Deep fry in the oil for about 1-2 minutes each side till slightly brown.
• Allow it to cool well.
• Enjoy with a hot cup of tea.

Notes:

• I used 3/4 peas while making it. I felt 1 cup peas would give more flavour.
• The quantity would give you about 25-30 medium size crisps.
• If it is for adult consumption, add chopped chillies. It tastes amazing with that extra hint of spice. I skipped it as I was making it for my kids.
• My son enjoyed having it with tomato ketchup.

Methi Malai Mutter

I had a bunch of Methi leaves lying in the fridge and I wanted to make something beyond the usual Methi parathas or aloo methi subzi.

I thought of the rich in taste, Methi Malai Mutter. But then, was skeptical, the last time I made it - complete, total disaster. I usually try a recipe at least twice before I give up on it. At my second attempt, I managed to make sure everyone at home relished it.

You need:

• 2 cups Fenugreek leaves / Methi
• 3/4 cup green peas
• 2 medium onions diced large
• 1/2 inch piece fresh ginger
• 2 cloves garlic
• 2 tbsp Cashew nuts
• 1-2 Green chillies
• 1/4 tsp dry mango powder / amchur
• 1/4 tsp Garam masala
• A big pinch Kasuri Methi / dry fenugreek leaves
• 1/2 tsp red chillie powder
• 1/2 cup fresh cream
• 2 tbsp oil
• Salt to taste

Steps:

• Clean, wash and chop finely the Methi leaves.
• In a blender add the onions, ginger, garlic, green chillies and cashew nuts and grind to a paste. Add a few tsps of water if required.
• Heat oil in a pan. Add the onion paste and sauté till the raw smell goes, approx 5 minutes.
• Add the methi leaves and sauté for 4-5 minutes.
• Then add the green peas, chillie powder, amchur, kasuri methi and garam masala powder. Add salt. Cook till the peas are soft. Add water if required.
• Add the fresh cream. Make sure the heat is turned to low once you have added the cream. Else the cream might curdle. Heat till warm. Check seasonings and adjust if required.
• Serve hot with any type of Indian flatbread.

Notes:

• I did not add green chillies as my kids do not eat spicy food. Feel free to increase the quantity for added heat.
• If you want to go slow on calories, you can add milk instead of cream.