ALTERNATE USES OF RICE

1. Clean glass bottles and vases- bottles & vases with narrow openings can be a hassle to clean. Though using rice will make cleaning such items much easier. Simply pour a handful of dry rice into the vase or bottle & swill it around in slightly soapy water for a few minutes. This should remove the muck & grime. When ready, just pour it out.

2. Save wet electronics- rice can be used to absorb moisture. So, if your phone or other small electronic device gets a little wet, remove the battery & place all the wet pieces in a bowl of rice, overnight. You should be able to save your electronic device.

3. Ripen fruit quickly- If you've purchased fruit that is taking a long time to ripen, speed up the process by popping the fruit in a container with a handful of rice. This trick works incredibly well. So, check the container regularly, ensuring that the fruit hasn't become too ripe.

4. Clean your coffee and spice grinder- Coffee grinders tend to pick a great deal of dirt, grease & dust over time.Use rice to solve this issue, by running half a cup through the grinder. This ought to remove any grimy build ups. Be sure to grind the rice until it is pulverized.

5. Stop tools from rusting- ruse occurs when metal is exposed to the moisture in the oxygen, over a long period of time. Rice is  great at soaking up spare water. So add a couple of handfuls to your toolbox. This should keep your spanners & hammers dry and rust-free.

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Amla / Indian gooseberry rice

INGREDIENTS
cooked rice 2 cups
salt to taste
onion 1 finely chopped
green chilies 3-4 finely chopped or as per taste
curry leaves few finely chopped
mustard seeds 1/2 tsp
chana dal 1 tbsp
urad dal 1 tbsp
peanuts 2 tbsp
turmeric pdr. 1/4 tsp
hing 1/4 tsp
amla chopped 1/2 cup 0r 3-4 tbsp
coriander leaves finely chopped 1 tbsp
oil 1 1/2 tbsp
ghee 1 tsp

METHOD
heat oil in a pan, add mustard seeds, once it crackles, add the dals and peanuts, once they're roasted, add curry leaves, green chilies, hing fry for a minute, add onion, fry till transparent, add amla and turmeric pdr., fry till amla is crisp, add half of the coriander leaves, salt and rice, mix well along with ghee, garnish with remaining coriander leaves. Serve hot with raita of your choice and roasted papad.

Since amla is rich source of Vitamin C, this is a very healthy recipe, if possible combine with any green like spinach-dal or methi and dal, so one cna absorb the iron from the greens along with Vitamin C from amla and green chilies.

 

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Raw-mango rice

INGREDIENTS
cooked rice 2 cups
salt to taste
oil 1 1/2 tbsp
ghee 1 tsp
mustard seeds 1/2 tsp
chana dal 1 tbsp
urad dal 1 tbsp
peanuts 2 tbsp
green chilies finely chopped 3-4 or as per taste
ginger finely chopped 1 tsp
raw mango 1 peel and grate
turmeric pdr. 1/4 tsp
hing 1/4 tsp
curry leaves few finely chopped
coriander leaves 1 tbsp finely chopped

METHOD
heat oil in a pan, add mustard seeds, once it crackles, add the dals and peanuts, fry till the dals are golden, add curry leaves, ginger and green chilies, fry for a minutes, add hing, add raw mango, turmeric pdr., fry on low flame for 3 minutes, adding half of the coriander leaves, add cooked rice, salt to taste, ghee, mix well, garnish with remaining coriander leaves. Serve hot with tomato raita and papad.

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POTATO THENGULAL / GHATIAS

INGREDIENTS
potato boiled, peeled and mashed 1/2 cup
lime juice 2tsp
salt to taste
besan 1/2 cup
rice flour 3-4 tbsp
hing 1/4 tsp
ajwain 1/4 tsp
chili pdr. 1/2 tsp
hot oil 2 tsp
water to make dough
oil for frying

METHOD
mix potato with the flours, dry ingredients well, add hot oil, mix well, add enough water to make a soft dough. Heat oil in a kadai, once hot, out the mixture in thengulal mould, grease it, as then it won't stick to the sides, squeeze out the thengulal over oil, deep fry till crisp on both sides, drain well, cool and store in air-tight container.
 

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HEALTHY SPICY STEAMED GUJIYA / SOMASI

INGREDIENTS
for stuffing
chana dal 3 tbsp
urad dal 3 tbsp
rice 2 tbsp
jeera 1 tsp
green chilies 3
ginger  chopped 1 tsp
soak the dals and rice for about 4 hours, drain and grind with green chili, ginger and jeera to a fine paste without water, add salt, mix well adding some chopped nuts ( cashews, almonds, peanuts)

For covering 
rice flour 1 cup
salt to taste
oil 1 tsp
water to knead

METHOD
with flour and salt,adding water make a soft dough, last add oil, mix well
make small puris, put enough stuffing, fold like a crescent, seal well, using gujiya cutter
steam it putting on a greased plate for about 12-15 minutes
serve hot with chutney and some ghee or butter.

FOR THE SWEET VERSION
after you grind dal and rice, add cardamom powder, brown sugar or powdered sugar to taste mix well, add some nuts and chopped raisins or dates and proceed in the same way to stuff, steam, serve hot
OR, you're feeling too lazy to grind, mix some coconut, powdered sugar or jaggery, nuts, raisins, cardamom powder, mix well, stuff and steam.

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SPINACH CORN GRAVY

INGREDIENTS
oil 1tbsp
ghee 1 tbsp
jeera 1 tsp
onion 1 finely chopped
ginger-garlic-green chili paste 2 tsp ( garlic optional)
tomatoes 3 pureed
coriander pdr. 1 tbsp
chili pdr. 1 tsp or to taste
garam masala pdr. 1/2 tsp
boiled and crushed corn 1 cup
palak/ spinach blanched and pureed 1 cup
boiled corn 2 tbsp
salt to taste
cheese grated 3 tbsp

METHOD
heat oil and ghee, add jeera, once it crackles, add onion, fry well, add the ginger-garlic-chili paste, fry for a minute, add tomato, fry well till oil floats on top,add coriander and chili powders, mix well.
 add the ground corn, mix well, after 2 minutes, add spinach, and corn, mix well, adding salt to taste, let it boil well for 2-3 minutes, then remove, serve hot with grated cheese, this will go well with roti, rice or even bread toast.

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PANCAKE WITH FRUITS

INGREDIENTS
FOR BATTER
brown sugar  3 tbsp
butter 2 tbsp
vanilla essence 1 tsp
oil  1 tbsp
baking pdr. 1/4 tsp
baking soda 1/4 tsp
orange juice or milk 1/4 cup
oats roasted and powdered 1/2 cup
atta 4 tbsp
water as needed to make thick batter
butter/ ghee to make pancake
FOR FRUIT MIXTURE
orange juice 1/2 cup + 2 tbsp water
 cloves 2
peppercorn 2
fruits chopped as desired 1 cup
sugar as desired

METHOD
whisk brown sugar, butter, essence, oil well, add the dry ingredients, milk or orange juice, mix well, add water slowly as needed to make medium thick batter
make pancakes using ghee/ butter and keep
in the meanwhile, boil orange juice with cloves and peppercorn for 2 minutes, remove cloves and peppercorn, take off from gas, add fruits and sugar as desired, mix well
to serve, spread on pancake and serve hot or serve pancake on a plate and put the fruit mixture on the side or in a little bowl.

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MASALA BOONDI

INGREDIENTS
maize flour 2 tbsp
atta 2 tbsp
maida 2 tbsp
corn flour 3 tbsp
rice flour 1 tbsp
salt to taste
pepper pdr. 1.4 tsp
baking soda 1/4 tsp
red chili sauce 1/2 - 1 tsp
hot oil 1 tsp
soy sauce 1 tsp
 vinegar 1/4 tsp
water as needed to make batter like for dosa ( medium batter)
oil for frying

METHOD
mix the flours, salt, baking soda, pepper pdr. well, add the sauces, vinegar, hot oil, mix well, add water to make batter like for boondi
heat oil, pour batter over perforated ladle or grater with round hole, fry till crisp in hot oil, drain on kitchen paper and store.

ps- you may use it to make a quick snack, adding some puffed rice/ pori / murmura, about 1 cup, add little boondi, add 2-3 tbsp finely chopped onion, 2-3 tbsp of finely chopped tomatoes, boiled potato 2-3 tbsp, salt to taste, coriander leaves chopped 1 tbsp, green chutney and tamarind chutney if you've or simply use hot and sweet ketchup, you may add some roasted peanuts, serve as bhel puri or chaat, whatever one likes to call it ! you may sprinkle some chaat masala on top.

 

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MULTI-MIX STUFFED ROTI

INGREDIENTS
to make dough
whole wheat flour 1 cup
soy flour 1/4 cup
maize flour 1/4 cup ( makki ka atta)
salt to taste
For stuffing
oil 1 tbsp
capsicum chopped all 3 colours 1/2 cup or whatever you've
broccoli blanched 3 tbsp
corn boiled 3 tbsp
salt to taste
pepper pdr. 1/4 tsp
Mexican seasoning 1/2 tsp
oregano 1/2 tsp
chili flakes 1/2 tsp or as per taste
rajma / kidney beans cooked and mashed 1/4 cup, mix with chili pdr. 1/2 tsp, salsa sauce 2 tbsp, salt
jalapeno as needed chopped ( optional, as some may not eat too spicy)
cheese grated 1/2 cup
butter/ ghee little to roast roti

METHOD
make soft dough like for roti using the 3 flours, salt and last adding little oil
for stuffing
heat oil, add capsicum stir fry, add broccoli, corn and seasoning, mix well and remove
make roti, cook partially on both sides and keep
spread rajma mixture, then spread vege mixture, jalapeno, cheese on top, cover with another roti
heat tawa, cook the roti with little butter or ghee till crisp on both sides, cut and serve hot with spiced yoghurt and salad.

ps- in case you don't have salsa mix, use either spicy ketchup or plain ketchup with chili sauce or chili powder, or if you've tomato chutney at home, you may use that too.

 

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MOONGDAL MASALA PURI

INGREDIENTS
atta/ whole wheat flour  1 cup
moong dal ground with green chilies 2-3, ginger 1" 1/4 cup
ajwain 1/4 tsp
hing  1/4 tsp
salt to taste
oil for frying

METHOD
mix atta with ground dal, ajwain, hing and salt well, then add little oil to knead dough like for puris. last add 1/2 tsp oil, then roll out small puris, fry in hot oil till brown on both sides, drain and serve hot with chutney or any vege with gravy or vegetable raita.

 

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EASY METHOD TO POWDER CASHEW NUTS

NORMALLY WHEN WE POWDER CASHEW NUTS, ITS OIL COMES OUT. SO, KEEP IT IN THE FREEZER FOR ABOUT 30 MINUTES, THEN WHEN YOU POWDER, DON'T RUN THE MIXIE CONTINUOUSLY, RUN FOR 1 MINUTES, MIX WELL AND AGAIN RUN, TILL IT GETS POWDERED.

THERE  ARE MANY DESSERT RECIPES WHICH SAYS TO USE CASHEW NUT POWDER, ESPECIALLY AS DIWALI IS ROUND THE CORNER, SO A SIMPLE TIP.

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Healthy high-fibre chocolate barfi

INGREDIENTS
milk 750 ml
oats  1 tbsp
multi-millet flour  1 tbsp
ghee/ clarified butter 1 1/2 tbsp
brown bread 2 big slices or 4 small ones
sugar 1/2 cup
carrot 1 big grated fine 
cocoa pdr. 2 heaped tsp

METHOD
crumble bread and soak in roughly 250 ml of milk for about 15-20 minutes. mix cocoa pdr. to bread mixture before adding to rest of the ingredients.
heat 1 tbsp ghee in a heavy or non-stick pan, fry oats and flour well on low flame stirring continuously till a nice aroma comes, add carrot, fry for another 2-3 minutes, add soaked bread and rest of the milk, keep stirring till cooked, then add sugar, keep stirring till thick and it leaves the sides of the pan. At this time add 1/2 tbsp ghee, stir well, then off gas, stir for another 2 minutes. then spread in a greased plate, allow it to set, then cut into desired shapes and serve, you may garnish with some nuts on top. As I did this in a hurry this morning to treat my friends on my birthday, then with guests coming forgot to add some chopped nuts on top, as I started giving to my friends.

This is full of fibre from oats, millet flour, carrot, calcium from milk. Those who are diabetic can substitute with sugar-free powders instead of sugar or may use palm sugar or brown sugar.

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Figs-Nuts Barfi

INGREDIENTS
milk 1 litre
curd 1 tbsp
figs chopped fine 10 or you may soak and grind them with little milk
almonds or cashew nuts powdered 4-5 tbsp
cardamom pdr. 1/2 tsp

METHOD
boil milk till it reduces to roughly half stirring often, then add curd, keep on low flame, keep stirring continuously, you'll find some lumps formed, don't worry, keep stirring adding figs, keep stirring till the mixture is thick along with powdered nuts, once thickened well and comes off from the sides, add cardamom powder, mix well.
pour in a greased plate, let it cool completely, then cut into desired shape.

ps- those who want it sweeter, then you may add 5-6 tsp of sugar, or those who prefer to eat with natural sweetness, it is best even for diabetics !
 

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