Bhutanese Red Rice Pilaf with Kewa Datshi.....a Nice Combination....Recipe for Espe Saavedra Contest

We tried this recipe few years ago......and literally....We felt in love with it!!

When we knew that Espe was organizing a contest with rice, we knew that we wanted to make this recipe. Not many people know Bhutanese red rice, and we thought it was a good occasion to make it.

This is our contribution to the Concurso El Arroz from the fantastic blog of  Espe. Thanks Espe !

Bhutanese Red Rice grows in the Kingdom of Bhutan in the Himalayas, and it is a staple food in that Kingdom.

We tried this rice with a dish called Kewa Datshi.....that in simple words is Potatoes with Cheese and Chillies

Bhutanese Red Rice Pilaf (adapted from lotusfoods)


1 cup Bhutanese Red Rice (rinse it first)
3 tablespoons butter
7 spring onions (diced)
1 cup of baby carrots (cut in pieces)
2 1/2 cups of vegetables stock
2 bay leafs
Salt

In a pan, put the butter at low heat. Add the spring onions, carrots, and bay leaf. Let it cook for 5 minutes. Add the Bhutanese Red Rice, vegetable stock, and salt. Let it cook for 40 minutes at low heat. If is not properly cooked, then let it cook for 5 or 10 more minutes. Add more vegetable stock if needed.

 

 

Kewa Datshi (recipe adapted from asiarecipe)

5 Potatoes

1 cup of cheese (I use a mix of mozzarella and cheddar cheese)

1/2 red onion (chopped) 

2 tablespoon of oil

Salt

Chilli powder (depending on your taste)

1 cup of water

Cut potatoes in small to medium cubes. In a pan, put the oil and add the potatoes. Let them cook for 5 minutes. Add 1 cup of water, and let it simmer until the potatoes are "al dente" (not fully cooked). Add the onions, the chilli powder, and stir it. Add the cheese, and mix it well. Turn off the stove, and let it rest for 5 minutes, or until the cheese has all melted. Served with the Bhutanese Red Rice Pilaf.....ENJOY!!

Una Comida India Especial.....Idli con Sambar, Dosa, y Uttapam (II Parte)

  

En el post anterior,  sólo mostre cómo hacer idli y sambar. Sin embargo, no mostré otros dos platos que usted puede hacer con el mismo batido.

El primero es dosa. Dosa es una especie de  crepe que se puede come solo o con un relleno. Según Wikipedia, la primera referencia a una Dosa en la literatura es de alrededor del siglo sexto AC.

Personalmente, me gusta la dosa con un relleno  llamado Masala Dosa, que es una mezcla de patatas, cebollas fritas y especias. Sin embargo, yo hago mi propia versión, y me gusta añadir en la parte superior unos camarones fritos ..... es delicioso!

Dosa

Igual que para la masa idli, pero usted tiene que moler mas fino la mezcla antes de fermentar. El proceso es el mismo (fermentación durante la noche).
Ghee o aceite para freír ...

En una sartén, poner un poco de aceite de cocina, y añadir un poco de masa. Distribuirla en forma de panqueque. Con la parte trasera de una cuchara "hacer círculos" con el fin de tener una diferencia de espesor en la dosa. Añadir un poco de aceite alrededor de la  dosa para facilitar el darla vuelta.

Darlo vuelta

Cocinarlo por el otro lado

Masala Dosa con Gambas (relleno)

3 papas cocidas
1 / 2 cebolla (picada muy fina)
Guisantes verdes
Chile verde (cortado muy fino)
Cúrcuma
Aceite
Sal
Gambas

En una sartén, caliente el aceite y freír la cebolla, guisantes, cúrcuma, y guindilla verde. Añadir las patatas cocidas y  hacerlas puré en la mezcla con un tenedor esta mezcla. Añadir sal ydejar cocer durante 5 minutos (usted puede agregar un poco de agua si es necesario).

En otra sartén, cocine unas gambas con aceite y sal.

Coloque la dosa, y en un lado añadir la dosa masala (mezcla de papas con especias), poner las gambas en la parte superior, lo doble,  se lo come.....y....... DISFRUTE!

 

 

 

 

 

 

Uttapam es una tortilla o panqueque grueso que  tiene una  cobertura. Tradicionalmente, encima se le pone una mezcla de cebolla y  chiles  verdes, pero puede usar lo que quiera. Uttapam es a veces conocido como " Pizza India".

Uttapam

Igual que para la masa idli, pero usted tiene que  moler  muy  bien.  El proceso es elmismo (fermentación durante la noche).
Ghee o aceite para freír ...

En una sartén, poner un poco de aceite de cocina, y añadir un poco de batido. Coloque el batido en forma de panqueque. Añadir en la parte superior  lo que desee.En este caso, hice uno de cebolla roja, y la otra de cebolla roja, maíz, y  espinacas. Añadir un poco de aceite alrededor del panqueque para hacer más fácil darlo vuelta.

Delo vuelta, y cuando este cocido, lo saca, lo come.......y DISFRUTE!!

 
 

 

 

A Very Special Indian Food.....Idli with Sambar, Dosa, and Uttapam (II Part)

  

 

In the previous post, I only showed how to make idli and sambar. However, I did not showed two other dishes that you can make with the same batter.

The first one is dosa. Dosa is a kind of pancake or crepe that can be eaten alone or with a filling. According to Wikipedia, the first reference to a Dosa in the literature is from around 6th century AD.

Personally, I like dosa with a filling called Masala Dosa, which is a mix of potatoes, fried onions and spices. However, I make my own version, and add on top some fried shrimps.....it is delicious!!

Dosa

Same batter as for idli, but you have to grind it very fine. The process is the same (fermentation overnight).

Ghee or oil for frying them...

In a pan, put some cooking oil, and add some batter. With the back part of a spoon "make circles" in order to have a difference in thickness in the dosa. Add some oil around the dosa to make easier the turn it on.

Turn it over

Cook ir in the other side

Masala Dosa with Shrimps (Filling)

3 cooked potatoes

1/2 onion (chopped very fine)

Green peas

Green chilli  (chopped very fine)

Turmeric

Oil

Salt

Shrimps

In a pan, heat oil and fry the onion, turmeric, green peas, and chilli. Add the cooked potatoes and mash them to mix with this mixture. Add salt, and let it cook together for 5 minutes (you can add some water if needed).

In another pan, cook some shrimps with oil and salt.

Place the dosa, and on one side add the masala dosa, put the shrimps on top, fold it, and eat it.....ENJOY!!!

 

 

 

 

 

 

Uttapam is a thick pancake tha has a topping. Traditionally, the topping is onion and green chillies, but you can use whatever you like. Uttapam is sometimes known as "Indian Pizza".

Uttapam

Same batter as for idli, but you have to grind it very fine. The process is the same (fermentation overnight).

Ghee or oil for frying them...
Vegetables to put on top

In a pan, put some cooking oil, and add some batter. Place the batter in a pancake way. Add on top what you wish. In this case, I made one of red onions, and the other of red onion, corn, and spinach. Add some oil around the pancake to make easier the turn it on.

Turn it over, and when it cooked, take it out and eat it......ENJOY!!