Spicy white soft rice with vegetables and coconut milk for breakfast

Spicy white soft rice with vegetables and coconut milk for breakfast

Rice is the staple food in Asia.It is cooked in many ways.milk rice,sweet rice, briyani, fried rice, curd rice,tamarind rice, porridge and rice dumpling. Today I am going to make simple rice with vegetables and coconut milk,Texture of the rice is in between normal solid rice and porridge which can be eaten without any accompaniment.

                                   Recipe summary 
                                            For
Spicy white soft rice with vegetables and coconut milk for                                                         breakfast

Preparation: 20 minutes
Cooking: 20 minutes
serves:6

1. Shred 1 carrot, 100 grams cabbage, 100 grams beans.

Spicy white soft rice with vegetables
 and coconut milk for breakfast

2. Cut 2 chilies into half, grate 10 grams and ginger chop 4 garlic cloves.

3. Roast and boil 100 grams mung bean.

4. Heat 1 oil. When the oil is hot reduce the heat and add 10 curry leaves and fry for 1 minutes.

Vegetables

5. Add green chili and fry for a minute.
  Add garlic and ginger and continue frying.

Frying cashew nuts, cumin seeds and
 pepper corns

6. Add cashew nuts,cumin seeds, pepper corns  and fry for 3 minutes. 

Other ingredients

7. Transfer the contents of the frying pan into the rice pan with 2 cups rice, boiled mung beans and shredded vegetables.

Adding the content
 into rice pan

8. Add 1/2 cup coconut milk and 5 cups of water.

Spicy white soft rice is served
with potato curry and sambol

Continue to cook the rice till the rice is very soft not more than a total of one hour. That is it. 

 Spicy white soft rice with vegetables and coconut milk for breakfast is ready.

               Recipe follows in detail with pictures.



Preparation: 20 minutes
Cooking: 20 minutes
serves:6

Beans, carrot, cabbage

Ingredients
Main

2 cups rice 
1 carrot
100 grams cabbage
100 grams beans
Others

10 gram ginger
4 garlic
100 grams  cashew nut
2 green chili
10 curry leaves
100 grams mung bean
1 table spoon oil
Spices
1 tea spoon cumin
1 tea spoon pepper corns

Other ingredients

Preparation
Cut carrot into small pieces
Cut beans into small pieces
remove cabbage leaves.
shred carrot beans and cabbage in a food processor

Cut chili into half, grate ginger chop garlic

Vegetables added to rice

Method
In a medium sized frying pan heat the oil. When the oil is hot reduce the heat and add  the curry leaves and fry for 1 minutes.

Frying curry leaves 

Add green chili and fry for a minute

Add green chili

Add garlic and ginger.

Add garlic and ginger.

Add  cashew nuts, cumin seeds, pepper corns and fry for 3 minutes. 

Add  cashew nuts, cumin seeds and peppercorns

Transfer the contents of the frying pan into the rice pan with rice and boiled mung beans.

Adding the content
 into rice pan

 Add the coconut milk and water. 

Continue to cook the rice till the rice is very soft not more than a total of one hour. That is it. The soft boiled rice is ready.

Spicy white soft rice with vegetables and coconut milk for breakfast

Spicy white soft rice with vegetables and coconut milk for breakfast
with potato curry and sambol

I served the rice with potato curry and sambol

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 
 Click the button below to view the nutrition data. Click again to close it.

Nutrient Value Unit
Water 387.9 g
Energy 2,235.6 kcal
Protein 43.5 g
Total lipid (fat) 82.0 g
Carbohydrate, by difference 341.2 g
Fiber, total dietary 20.2 g
Sugars, total 12.3 g
Calcium, Ca 244.0 mg
Iron, Fe 16.8 mg
Magnesium, Mg 775.2 mg
Phosphorus, P 1,754.8 mg
Potassium, K 2,085.2 mg
Sodium, Na 1,097.6 mg
Zinc, Zn 11.1 mg
Vitamin C, total ascorbic acid 70.7 mg
Thiamin 1.9 mg
Riboflavin 0.5 mg
Niacin 23.6 mg
Vitamin B-6 2.6 mg
Folate, DFE 173.3 µg
Vitamin B-12 0.0 µg
Vitamin A, RAE 655.9 µg
Vitamin A, IU 13,117.2 IU
Vitamin E (alpha-tocopherol) 11.1 mg
Vitamin D (D2 + D3) 0.0 µg
Vitamin D 0.0 IU
Vitamin K (phylloquinone) 73.4 µg
Fatty acids, total saturated 48.1 g
Fatty acids, total monounsaturated 13.7 g
Fatty acids, total polyunsaturated 14.8 g
Cholesterol 0.0 mg
Caffeine 0.0 mg
Fatty acids, total trans 0.0 g
Ash 13.1 g
Copper, Cu 2.2 mg
Manganese, Mn 17.6 mg
Selenium, Se 99.6 µg
Folate, total 173.3 µg
Folic acid 0.9 µg
Folate, food 173.3 µg
Retinol 0.0 µg

Simple Green radish soup

Simple Green radish soup

Green radish is a common food ingredient in Asian cuisine. It is also known as  green Luobo Radish (Qingluobo). It tastes like radish. It has a shining green colour.

Green radish

                                      Recipe summary
                                                For
                             Simple Green radish soup

Preparation: 15 minutes
Cooking: 20 minutes

Serve: 3

1.Add all the ingredients;  300 grams green radish cut into 1 inch pieces, 200 grams potato cut into small pieces,150 grams onion chopped , 2 garlic chopped, 5 gram ginger grated, 500 ml of water expect 1 tsp salt and 1/2 tsp spoon pepper in a large pan. Bring to the boil and reduce the heat to medium low.

Simple Green radish soup

2. Cover the pan and simmer for 15 minutes.



3.Take the pan off the heat and let it cool for 10 minutes.

Main ingredient

4. Puree the cooked contents.

Other ingredients

5. Add 1 tsp salt,½ tsp black pepper powder and pepper. Re-heat and serve.

                              Green Radish soup is ready.

              Recipe follows in detail with pictures.

Preparation: 15 minutes
Cooking: 20 minutes
Serve: 3

Ingredients
Main
300 grams green radish
200 grams potato
Others
150 grams onion
2 garlic
5 gram ginger
1 tsp salt
½ tsp black pepper powder
500 ml of water

Other ingredients

Preparation
Peel the green radish and cut into pieces.

Peel the potato and cut into pieces.

Main ingredient

Chop onion coarsely. Chop garlic and ginger

Method
Add all the ingredients, except salt and pepper,  in a large pan. Bring to the boil and reduce the heat to medium low.

Cover the pan and simmer for 15 minutes. Take the pan off the heat and let it cool for 10 minutes.

Puree the cooked contents.

Add salt and pepper. Re-heat and serve.

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White sauce

This is also called Béchamel sauce and is a base for many other sauces. It is a very versatile sauce on its own. It can be served with cooked vegetables, meat or seafood. You can also make it into a cheese sauce, pepper sauce or curry sauce.

                                    Recipe summary
                                               For
                                      White sauce
Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 4


1. In a medium sized sauce pan add 2 tablespoon of butter and 1 teaspoon of vegetable. 

White sauce

2. In medium heat melt the butter.

Butter,milk,rosemary 
and oregano

3. When the butter is hot remove the pan from the heat and stir in 2 tablespoon of all purpose flour. Stir briskly until the flour and the butter are mixed well.

Adding flour

4. Add a little cold milk and stir well.

5. Return the pan to the heat and stir briskly till a thick paste is formed.

When you add the milk off the heat the flour paste will be slightly watery. Then you put the pan on heat and stir. The flour will become a thick paste. 

Thick paste

Then you take it off the heat and add a little more milk. If you repeat this process  on and off the heat, you will not get any lumps in the sauce.

Milk added

6. When you have added all the 1 cup milk, add ¼ teaspoon pepper powder
½ teaspoon salt, ½ teaspoon rosemary
½  teaspoon oregano  and bring the sauce to a boil.

7. At this point you can add 2 tablespoon of heavy cream to make it more tastier.

                                 White sauce is ready.        

                      Recipe follows in detail with pictures.



Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

 Ingredients
Main
2 tablespoon of butter
1 teaspoon of vegetable oil
2 tablespoon of all purpose flour
1 cup milk

Others
¼ teaspoon pepper powder
½ teaspoon salt
½ teaspoon rosemary
½  teaspoon oregano
2 tablespoon of heavy cream

Butter,milk,rosemary and oregano

 Method
In a medium sized sauce pan add the butter and vegetable oil. 

Vegetable oil is not necessary but I usually add to prevent the butter from getting burnt.
In medium heat melt the butter.

When the butter is hot remove the pan from the heat and stir in the all purpose flour. Stir briskly until the flour and the butter are mixed well.


Take the pan off the heat and add a little milk and stir well.

Melting oil and butter

When the butter is hot remove the pan from the heat and stir in the all purpose flour. Stir briskly until the flour and the butter are mixed well.

Adding flour

Add a little cold milk and stir well.
Return the pan to the heat and stir briskly till a thick paste is formed.

Thick paste

Take the pan off the heat and add a little milk and stir well.

Milk added

When you add the milk off the heat the flour paste will be slightly watery. Then you put the pan on heat and stir. The flour will become a thick paste. Then you take it off the heat and addle little more milk. If you repeat this process of on and off the heat, you will not get any lumps in the sauce.

When you have added all the milk, add pepper, salt and rosemary and bring the sauce to a boil.

At this point you can add cream to make it more tastier.

Cream

Taste for seasoning and adjust. See if the consistency of the sauce is to your liking. If it is too thick you can add a little more milk.

If there are lumps in the sauce you can use a hand blender or strain it in a colander.
The sauce is ready. 

You can add grated cheese and fried bacon pieces too, to go with pasta and spaghetti. we make this sauce for baked turkey.

Healthy fried Onion gravy with coconut milk

                        Healthy fried Onion gravy with coconut milk

We often use onion as a condiment to spice up what we cook. It is a vegetable and can be used as such. In this curry recipe I am using onion as the main vegetable ingredient.

                                    Recipe summary
                                             For
                Healthy fried Onion gravy with coconut milk

Preparation Time : 20 minutes
Cooking time: 20 minutes

Serves: 6

1. In a large pan a heat 3 tbsp oil. 

Healthy fried onion gravy
 with coconut milk

2. Add 2 " piece cinnamon stick and fry for 10 seconds. Then add 2 cloves cardamom

5 cloves  and fry for 5 seconds. 



3. Fry 2 dry chilies.

4. Add  ½ tsp cumin
½ tsp fennel seeds
1 tsp fenugreek seeds and fry for 10 seconds.

5. Add 10 garlic cloves, sliced,10 grams ginger, grated,
2 green chilies, sliced thin,1 red chili, sliced thin, 10 curry leaves, chopped,½ pandan leaf, 1 lemon grass – 3” bottom white part. Fry for 5 minutes.

6. Add 250 grams onion, coarsely chopped,10 shallots, sliced and fry for 10 minutes.

spices

7. Add 3 cups of water.

8. Add  ½  tsp turmeric powder,1 tbsp curry powder,

Ingredients

5 whole pepper corns.



9. Mix well and  bring to the boil in high heat.

10. Add 1 tsp spoon garam masala.

11. Reduce the heat to medium low, cover and let it simmer for 15 minutes.

Fried onion and garlic

12. Add 10 grams tamarind paste, juice extracted or  according to your taste and simmer for 5 minutes.If you want the gravy to be thick add
20 grams roasted split chick pea powder.
        

13. Add 1/2 tsp spoon salt and add ¾ cup coconut milk  and cook for 3 minutes. 
  
 Healthy Fried onion gravy is ready.

                      Recipe follows in detail with pictures.



Preparation Time : 20 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients

Ingredients for Healthy fried Onion gravy with coconut milk

Main
250 grams onion, coarsely chopped
10 shallots, sliced

Others
10 garlic cloves, sliced
10 grams ginger, grated
2 green chilies, sliced thin
1 red chili, sliced thin 
10 curry leaves, chopped
½ pandan leaf
1 lemon grass – 3” bottom white part
10 grams tamarind paste, juice extracted

Seasoning
2 dry chilies

Spices
2 “ piece cinnamon
2 cloves cardamom
5 cloves 

½  tsp turmeric powder
1 tbsp curry powder
Spices
½ tsp cumin
½ tsp fennel seeds
1 tsp fenugreek seeds
5 whole pepper corns

Water 3 cups
¾ cup coconut milk 
20 grams roasted split chick pea
3 tbsp vegetable oil
½ tsp salt

spices

Preparation
Slice the onion. I used the food processor.

Sliced onion

Fry the onion in the air fryer spraying little oil.  

Frying onion in the air fryer 

Add garlic and fry

Adding garlic

Fry till it turns crispy.

Fried onion and garlic

Method
In a large pan a heat 2 tbsp oil. When the oil is hot reduce the heat to low and add cinnamon stick and fry for 10 seconds. Then add cardamom and cloves and fry for 5 seconds. 

Fry dry chili

Frying chili

Then add cumin seeds, fennel seeds and fenugreek seeds and fry for 10 seconds.

Add cumin seeds, fennel seeds and fenugreek seeds

Add red and green chili pieces, garlic, ginger, curry leaves, pandan leaf and lemon grass. Fry for 5 minutes, stirring frequently to ensure that they do not get burnt.

Add red and green chili pieces, garlic, ginger, curry leaves, pandan leaf and lemon grass.

Then add onion and fry for 10 minutes.

Add onion

Add water

Add water

Add curry powder, turmeric powder and pepper corns 

Add curry powder, turmeric powder and pepper corns 

Mix well and  bring to the boil in high heat.

Add garam masala

Add garam masala

Reduce the heat to medium low, cover and let it simmer for 15 minutes.

Add tamarind juice according to your taste and simmer for 5 minutes 

Taste salt and add coconut milk and cook for 3 minutes.

Taste salt and add coconut milk

Taste for seasoning and adjust.
 This is a very nice vegetarian dish that will go with rice, bread and chapati.

If you deep fry the onion and make this curry it is more delicious but I wanted to cut oil. I used air fryer to fry the onion with little oil.

Healthy fried Onion curry with coconut milk