How to cook Red parboiled rice (Rosematta/ Oorpel ari)

How to cook Red parboiled rice (Rosematta/ Oorpel ari)

Parboiled rice (rosematta/oorpel ari) is the type of rice that is commonly made in Mangalore/Udupi, Kerala, and some parts of Tamil Nadu. It is fondly known as ‘bullet rice’ in my house as each grain of rice is double the size of the regular white rice. Parboiled rice is partially precooked in its husk, which helps to retain the nutrients that would otherwise be lost during polishing. It is believed to be good for the gut health and impact blood sugar less than brown/ white rice.

Here’s a simple way of cooking parboiled rice in the cooker (pot in cooker and draining method):

Method:

1. Soak about a cup of parboiled rice in water for about 15 minutes. Wash it well in several rinses of water, till the water turns clear.
2. Drain and put the rise in a pot that fits into the pressure cooker. Add about 4-5 cups of water into the pot.
3. Put some water into the pressure cooker and place the pot inside the cooker.
4. Close the lid and let it cook for at least 6-7 whistles.
5. When the pressure drops open the pressure cooker, add another two cups of hot water to the pot and stir.
6. Then close the pot with a lid and tilt the pot to drain the water(use a kitchen cloth to hold the pot). You can even use clips to keep the lid on the pot.
7. Once the water is drained, open the pot and fluff. Serve hot with curries.

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Paneer Mushroom Mattar Masala

Paneer Mushroom Mattar Masala

Who doesn’t love paneer? Besides being a good source of protein, paneer also contains calcium and phosphorus. Since paneer is high in protein and low in calories, it is often recommended for weight loss as several studies indicate that eating high protein foods tends to increase feelings of fullness and help decrease overall calorie intake, which in turn may lead to weight loss.

Try out this yummy recipe with mushrooms and red bell peppers. Mushrooms are high in antioxidants, selenium and low in fat, and calories while the red peppers(red capsicum) is optional, they do add loads of flavour to the dish while also adding antioxidants and Vitamin A to the dish.

Paneer Mushroom Mattar Masala

Ingredients for Paneer Mushroom Mattar Masala:

• Mushrooms: 1 packet (sliced)
• Capsicum(optional): 1 big (cubed)
• Peas: 100g
• Paneer: 250g (cut into cubes)
• Tomatoes: 3 big
• Onions: 1 big (2 medium)
• Cashew nut: 8-10 nos.
• Ginger Garlic paste: 1 tbsp
• Green chili: 1-2 nos. according to spice tolerance( slit lengthwise)
• Red Chili Powder: 1 -1.5 tbsp(as per spice tolerance)
• Garam Masala: 1/4 tsp
• Coriander powder: 1 tbsp
• Turmeric Powder: 1/4 tsp
• Bay leaf: 1
• Cardamom: 3nos.
• Cinnamon: 1″
• Jeera: 1 tsp
• Coriander leaves: 2 tbsp – finely chopped
• Oil/ghee: 2tbsp
• Salt: to taste

Method:

1. Heat oil/ ghee in a kadai and add the cubed capsicum and saute for 5-8mins. Keep aside.
2. In the same kadai, add the onions and saute till translucent. Then add the chopped tomatoes and cashews and saute for about 5 mins till the tomatoes look cooked. Switch off and let this cool.Then puree this in a blender.
3. In the same kadai add a little more oil, then add the turmeric powder,green chili, jeera, bay leaves, cardamom and cinnamon stick and saute for a few seconds.
4. Add the puree, red chili powder, coriander powder, garam masala and stir fry till the oil separates.
5. Add the peas and mushrooms and saute for a few seconds. Add a cup of water and mix well.
6. After it starts to boil,let it simmer till the gravy has thickened.
7. Add the paneer and the sauteed paneer and mix well.
8. Switch off and garnish with finely chopped coriander leaves.
9. Serve hot with rotis or even with jeera rice.

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Mangalorean Dry Shrimp Chutney (Yetti chutney)

Mangalorean Dry Shrimp Chutney

Dried shrimp are shrimp that have been sun-dried and are used in many coastal areas in India. It is also used in Asian cuisines, imparting a unique umami taste even with the usage of just a handful of dried shrimp. The flavors of this ingredient are released when allowed to simmer in curries. Here is a staple chutney made in most Mangalorean homes and traditionally eaten eaten with rice kanji.

Ingredients:

• Dried shrimp: 50 gm
• Grated coconut: 1 cup
• Dry red chilies: 5-6 nos(or as per spice tolerance)
• Cumin seeds/ jeera: 1/2 tsp
• Turmeric powder: 1/4 tsp
• Tamarind paste: 1/2 -1 tsp
• Onion: 1 small or half medium( finely diced)
• Salt: add at the end to taste as the dried shrimp already has a lot of salt.
• Oil: 1-2 tsp

Method:

1. Wash the shrimp carefully and squeeze it dry(this removes any sand/dirt and also extra salt).
2. Spread it on a paper towel to dry.
3. In the meanwhile dry roast the coconut in a tawa till it gives a nice aroma and then keep aside.
4. In the same tawa, dry roast the dried prawns for a couple of minutes on a tawa on a slow flame until it is dry.
5. Dry grind the red chilies, cumin. Add the roasted coconut, roasted prawn, turmeric, tamarind paste and grind it coarsely( not more than 4-5 seconds to prevent it from becoming a paste). Remove the chutney in a bowl. Taste for salt and add accordingly if needed.
6. Heat the oil in another pan and fry the diced onions till golden brown. Add them to the shrimp chutney and mix well.
7. Serve as a side to with rice(traditionally red parboiled rice) and curry.

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