Akki Payasa / Indian Rice Pudding

According to the panchanga or the Hindu Calendar, yesterday was the auspicious day of Akshaya Tritiya. It falls on the third lunar day of the month of Vaishakha. Akshaya, in Sanskrit, means infinite, somethings that never ends. In a culture, where every event is performed after taking the auspicious moment into consideration, this day is at the top of the list.
According to legend, this is the birthday of Lord Parashurama and this is also the day when Lord Ganesha and Sage Vyasa started writing India's most famous epic, The Mahabharata. Another legend states that this was the day when the river Ganges descended to the earth from the heavens ! This day is considered to be a day to start new ventures. I also remember that many Indians bought gold on this day, even if in trivial amounts, because it was considered that gold purchased on this day would only grow and never recede :-)
Akshaya Tritiya is also considered an auspicious day by the followers of Jainism.
So much for legends and gold {sigh}
Although I don't remember my mother making any such purchases, however insignificant ( we were a strictly middle class family), I do remember her making some or the other kind of dessert to commemorate the occasion. I decided to keep that part of tradition going and made Rice pudding, Indian style.
It is a pretty straightforward recipe, not needing too many ingredients.



Ingredients:
1 C rice  ( any kind will do - basmati or long grained)
3 C whole milk
1 C light coconut milk
1/4 C - 1/2 C sugar (according to taste)
1/2 tsp cardamom powder
1/4 tsp ground cloves
1/4 C mixed nuts (almonds , cashew nuts, pistachios)
2 Tbsp raisins
1 tsp ghee / canola oil
4 - 5 strands of saffron

Method:
1. Wash the rice and put it in a pot (preferably non stick) with the whole milk.
2. Bring to a boil and then simmer until the rice is cooked. If the mixture starts getting thicker, add more milk until its cooked perfectly.
Note: On hindsight and after conferring with my expert (my mom), I realized that I should have cooked the rice in water first instead of trying to cook it entirely in milk. This would have yielded a creamier pudding.
4. Once the rice is cooked, add the coconut milk, the sugar and the spices. Gently simmer until the pudding becomes creamy.
5. Roast the chopped nuts and the raisins in the ghee / canola oil and pour into the pudding.
6. Soak the saffron strands in a little warm milk and then mix into the pudding.

Notes: The pudding was pretty good and was enjoyed by my family. The next time, however, I am going to pulse the rice in a blender to get broken rice and then I will cook it in water before I add the milk and the sugar.  Do try out this pudding!

Green Veggie Bhath / Spiced Rice with Green Veggies

Having browsed a significant number of blogs specializing in South Indian cuisine, I have come to the realization that rice dishes are very popular among us..Its probably got to do something with the fact that the southern states of India are the rice basins of the country as opposed to the northern states where wheat is primarily grown and hence consumed. Using up the previous day's extra rice before cooking up a fresh batch for the day's meals must have given rise to the idea of mixing up the rice with vegetables and various spices, thus creating a substantial lunch box item or a hearty brunch. (It should however be noted that in a lot of traditional households in India , in villages, especially, day old rice was not consumed..it was probably fed to the cattle of the house - the Ayurvedic premise being that freshly cooked food is always the best !)
I would love to be able to serve freshly cooked dishes for every meal without having any leftovers, but in this day and age, when time is at a premium and help is not always available, its not always practical ! 
Anyway, this creation is a godsend to the cooks who need to come up with a lunch or dinner idea on the fly with minimal ingredients and minimal expenditure of time and energy. With a few frozen vegetables from the freezer and a few spices from the pantry, you can whip up a delicious and filling lunch or dinner. Pair it up with a yogurt based raita or even plain yogurt , Indian pickles and a papad or two (in my house, it means roasted papads , not fried :D ) and you have a nice spread for yourself and your family.
My kindergartener loves this dish and doesnt mind it for his lunch box. My hubby likes to take this for his lunch as well. It travels well, can be easily reheated and keeps its flavor well.



Green Veggie Bhath / Spiced Rice with Green Veggies
Serves 2 -3 

Ingredients
1.5 C mixed veggies (green beans , green bell pepper, zucchini, etc) diced
2 C rice , cooked and cooled - white or brown
1/2 onion chopped or thinly sliced
2 tsp oil
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 Tbsp raw peanuts / cashew nuts
1 tsp  red chile / paprika powder
1/4 tsp turmeric
1 tsp dhania - jeera powder ( coriander - cumin powder)
1 tsp garam masala
1 tsp salt (or to taste)
lemon juice
3 Tbsp cilantro leaves, chopped

Method : 
1. Heat the oil in a thick bottomed pan. Add the fennel, cumin and mustard seeds and the peanuts.
2. When the seeds start spluttering, add the onion and saute till the onions are soft.
3. Add all the spice powders and mix thoroughly with the onion.
4. Add the diced veggies, mix in the salt, sprinkle a little water and cook until the veggies are tender, yet not mushy. You can cover the pan to hasten the cooking process.
5. Add the cooled rice to the veggie mixture and mix well with a gentle hand. You dont want a lumpy rice and vegetable mixture !
6. Mix in the lemon juice, sprinkle the cilantro leaves and serve hot !

Tips:
1. If serving to my kindergartner, I make sure that the vegetables are not too large. My son seems to have an aversion to big vegetable pieces, but he doesnt mind if they are diced small.
2. I generally use the red chile powder, but you could try green chiles for an interesting variation.
3. You can use a variety of vegetables instead of the ones used here. Use seasonal vegetables for a healthier option !

4. We are certainly not a fat free family, although I do strive to keep our fat intake optimal. I believe that we do need a certain amount of healthy fats to keep our system functioning smoothly. I have used 2 tsp of canola oil in this recipe. Feel free to substitute olive oil or coconut oil. Reduce it for a lower fat option, or saute the veggies and spices in water for an even lower fat option !

Barley Vegetable Salad for World Vegan Day !

I am kind of in the middle of a pantry cleaning project. What I mean is, I haven't set myself any deadline to finish this project in, nor have I restricted myself from going to the grocery store, however, I am trying to use up the myriad things in my pantry that I have collected over my myriad trips to the grocery over the months - things that seemed new or interesting or just the ingredient for the awesome recipe that I read on the internet...you get the idea.
So, I had this packet of quick cooking barley on one of my shelves and I had lunch to make for myself - ingredients met need and my vegetable barley salad was born ! Its a pretty quick and forgiving recipe - while the barley is cooking, you could get all the other ingredients chopped and in 15 minutes you would find yourselves with a hearty dish that will satisfy your palate and your tummy !

Ingredients:
1/2 C quick cooking barley
3/4 C chopped raw vegetables (cucumber, red / green / yellow bell pepper, carrots)
1/4 C frozen peas or corn (thawed)
1 tsp lemon or lime juice (fresh preferred)
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp cayenne powder (optional)
2 Tbs chopped fresh cilantro leaves  
Additional toppings :
2 saltine crackers
1 tsp chopped peanuts
1 tsp dried cranberries or raisins  

Method:
1.Bring 1 cup of water to a boil in a wide pan. Add quick cooking barley and cook for about 5 -8 mins until al dente (Follow directions on packet or until you get the desired texture for barley) Make sure its not overcooked, because you do not want mushy barley in your salad ! )
2.In the meantime, chop all vegetables, thaw out any frozen veggies, if using. Drain the cooked barley and rinse in cold water.
3.Combine with the vegetables. Add lemon juice, salt, black pepper, cayenne powder if using and mix well . 4.Let rest for about 10 minutes for the flavours to combine. Do a taste test and adjust accordingly.
5.Sprinkle cilantro leaves and any other toppings and dig in !

You wont be hungry , I promise !

Notes: You can use pearl barley here, just adjust the cooking times.
Barley is a major cereal grain and is considered quite nutritious. It is a low glycemic index food and will not cause your blood sugar to spike. It is a great source of fiber and is naturally cholesterol free and lowfat.
It also contains several vitamins and minerals necessary for good health. However, it does contain gluten, so cannot be consumed by people with wheat allergies.
(Information from http://www.barleyfoods.org/nutrition.html )



Have you tried barley before ? Do share your favourite vegetarian barley recipes !

Happy World Vegan Day !