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Rice Flour

29
Dec

Sweet rice cake

Sweet rice cake is one kind of baked recipe ,  made of flour of rice, sugar and milk. it is very simple recipe. you may be brushed rice cake with different sweet sauce , jam n honey.
 
 
Ingredients:
 
250 gm rice
coconut milk/milk  about 250 ml
500 gm sugar
3 eggs/ baking powder

ricecake 300x225 sweet rice cake

Method:
 
1. For this recipe you need to make fresh rice flour from the soaked rice, rice should        
    soaked for 1 hour and then drained .
2. Dried for 1o minutes and then ground into powder.
3. fry ( with ghee/without ghee) this rice powder for 7-8 minutes until it releases aroma.
4. Preheat oven to 180C.
5. Beat the eggs and mix with sugar very well. (egg/baking powder)
6. Add coconut milk (or milk) and rice flour, and combine until very smooth.
7. Use a 24cm x30 cm baking tray,. Don’t use any trays that are too deep. Line a baking
     sheet at the bottom of the baking tray. Lightly brush or spray oil around the edges.
8.Pour the mixture into the baking tray, bake for 50 minutes to 1 hour. Test it with a
    needle. If it comes out clean, it’s done.
 
 
File Courtesy: 
http://www.foodlok.in/sweet-rice-cake/
Photo Courtesy: 
http://www.foodlok.in/sweet-rice-cake/
26
Apr

Tapuy - A Filipino Ceremonial Wine

The tapuy rice wine is considered as the ceremonial wine served during special occasions (such as weddings) and large celebrations like a bountiful harvest festival. Since the natives can produce tapuy rice wine inside their homes, the local wine is also imbibed by the locals on a daily basis.Tapuy is a Filipino rice wine originated in Batad (a place in the Banaue Rice Terraces), Ifugao, Philippines. This native wine from fermented rice is also produced in the Cordillera Province; particularly in Apayao, Benguet, Kalinga, and Mountain Province. Other names for tapuy in these parts are: tapey or bayah . The native brew is prepared locally and produced from fermented rice. There are 2 main ingredients: glutinous rice and bubod (starter culture).

Glutinous Rice Best for Producing Tapuy:
The best rice variety for producing tapuy is the waxy or glutinous rice. The round and short grains of glutinous rice is ideal for rice wine making.
The next important ingredient is the starter culture, locally known as ‘bubod’. It is produced in Quezon, Ifugao, and Benguet. ‘Bubod’ is made from rice flour, ginger extract, and old ‘bubod’, which is also referred to as starter culture. It contains microorganisms that convert the starch to sugar; and then the sugar to alcohol. These chemical processes are called saccharification and fermentation, respectively.
In the traditional method of rice wine production often used by the natives, the glutinous rice is cooked and set aside for about 3 days while inside a closed vessel to get through an aerobic fermentation. After 2 to 3 days, the cooked rice will be transferred to a jar made of clay and usually left behind to ferment for about a week. Studies show that 2-week fermentation period for rice is best. The PhilRice Tapuy is fermented for about 2 months.
Red Wine from Rice
Red rice wine is made from colored or pigmented rice; such as the black and the red rice variety. The red color of the rice is caused by anthocyanins, which are known good antioxidants. The anthocyanins found in red rice wine are similar to red wines made from grapes and blueberries. Antioxidants help protect the body cells from toxins that cause cancer and other cardiovascular diseases.
PhilRice had tested four colored rice varieties cultivated in the Cordillera and Palawan provinces as ingredients for the red rice wine production in the Philippines
Main Ingredients for Tapuy Rice Wine
The main ingredients for tapuy rice wine are the glutinous rice (colored or white) and starter culture (locally called ‘bubod’). About 10 grams of bubod is needed for 1 kilogram of rice.
Steps in making Tapuy :
Step 1 :
The traditional process of tapuy rice wine making usually starts with separating the chaffs from the rice grains.
Step 2 :
The milling of rice is normally done through pounding the rice using large mortar and pestle.
Step 3 :
The broken rice hull is separated from rice grains through winnowing. Placed in a shallow bamboo tray, rice is repeatedly thrown upwards to sift and blow away the light-weight hull. This is done carefully and by someone with a steady grip. The wind should be blowing away to protect the eyes.
Step 4 :
The rice is roasted to take out the aroma and get the desired color for the wine.
Step 5 :
The roasted rice is washed and steeped overnight. It is washed again and drained well before adding water for cooking or steaming. For every 1 cup of rice, 1 and 1/2 cup of water is added. Boil over medium-high heat; then simmer over low heat to cook without burning.
According to a study about tapuy, the red and waxy rice variety is preferred. To optimize the growth of microorganisms in the bubod, rice and water ratio should be 1:3 (1 cup rice to 3 cups of water). The cooking or steaming process should be extended from 45 to 60 minutes.
Step 6 :
The cooked rice needs cooling down. Spread the rice on a dry and clean shallow tray or dish.
Step 7 :
While cooling the cooked rice, crush the bubod or starter culture with a fork. The bubod can also be pulverized using mortar and pestle until it reaches powder form. Sift the crushed bubod through a strainer.
Step 8 :
Sprinkle the powdered bubod all over the surface of cooked rice
Step 9 :
Mix the cooked rice and bubod powder thoroughly.
Step 10 :
Pour rice and bubod mixture into a plastic bag inside a container with cover. Or, wrap the mixture in the wilted banana leaf and place inside a pot with lid. The idea is to keep the air humid during fermentation.
Step 11 :
Cover or seal the rice and bubod mixture and set aside in a cool, dry, and dark place to ferment for 2 to 3 days. The freshly brewed wine from rice can be served right after harvest. This is the stage when tapuy rice wine tastes sweet (or moderately sweet) but with biting alcohol flavor.
For special occasions like a dinner party, serving rice wine stored for at least 1 month is recommended.
When stored longer, the taste of tapuy rice wine would be full-bodied and got a certain strength and flavor that lingers in the mouth.
If a higher alcohol content is desired, lengthen the storage time from 6 months to up to 1 year. The aged tapuy rice wine could taste - and kick - like brandy.
Serve tapuy rice wine warm or cold. Pour it in a simple cup or a fancy goblet. Tapuy is also used to mix cocktail drinks.
As an exotic culinary ingredient, tapuy gives authentic taste to foods when added while cooking or marinating.

File Courtesy: 
http://queencleopatra.hubpages.com/hub/tapuy-filipino-rice-wine-how-to-make
Photo Courtesy: 
http://queencleopatra.hubpages.com/hub/tapuy-filipino-rice-wine-how-to-make
17
Dec

Make your own Rice Flour

INGREDIENTS

White or brown rice

STEPS

1.Purchase brown or white rice, depending on the type of flour you want to make. The more rice you buy at a time, the less expensive the rice flour becomes. If you have a warehouse store in your local area, consider buying the rice in bulk so you can make rice flour in large amounts or in small batches whenever you need it, regardless of quantity. A 25-pound (11.33 kilogram) bag should produce enough rice flour to last for several months.


2.Purchase a blender or mixer that cracks grains. You need a blender or mixer that works specifically to crack grains; if you have one for wet ingredients, it will not work.

3.Fill the container with 1 to 4 cups (240 mL to 960 mL) of rice. If you use more than this amount, you could compromise the quality of the resulting rice flour. If you want to make more than this at one time, do it in multiple batches.

4.Mix the rice until the flour consistency is one you like. Mix it gradually until you get it as fine as desired. The finer the grain, the better it will work in baked goods because it will not drastically alter the texture of the final product.

5.Use the resulting rice flour in gluten-free recipes. You can also use it to thicken soups, sauces, and gravies. It works as a thickener because it will not allow the liquid to separate from the other ingredients.

6.Store any remaining rice flour in an air-tight container until you are ready to use it again. If the flour is not stored in an air-tight container, it may become moldy. You can store it in the refrigerator to help prevent the mold from forming, but if it is not in an air-tight container, it will absorb moisture and odor from other items. Brown rice flour typically lasts up to 5 months but may spoil sooner if the bran contains a lot of oil. White rice flour, when stored properly, is thought to have an indefinite shelf life.

 

File Courtesy: 
http://www.wikihow.com/Make-Rice-Flour
17
Dec

Rice Almond Cookies Recipe

Ingredients Required

2/3 cup rice flour (available at specialty stores) or 2/3 cup rice flour         

2 tablespoons ground almonds

1/4 cup sugar

1 large egg white, lightly beaten

2 tablespoons clear honey

3 drops almond extract

12 split blanched almonds

Units: Metric

158.51 ml rice flour (available at specialty stores) or 158.51 ml rice flour 

29.58 ml ground almonds

59.14 ml sugar

1 large egg white, lightly beaten

29.58 ml clear honey

0.19 ml almond extract

12 split blanched almonds

Directions:

1.       Preheat the oven to 325°F.

2.       Mix the rice, ground almonds, and sugar.

3.       Thoroughly beat in the egg white, honey, and almond essence.

4.       Line a cookie sheet with waxed paper.

5.       Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each.

6.       Bake in the oven for 15-20 minutes, until the cookies are light golden brown.

7.       Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper.

8.       When cool, store in an airtight

File Courtesy: 
http://oryza.com/Rice-News/17164.html ; Cookbook, Low Fat Cooking by Pamela Westland.
20
Dec

Kesar Phirni – Rice and Milk Based Sweet

 Kesar Phirni  is a rice flour and milk based sweet  famous to North India.

Photo Courtesy: 
www.indianthali.com
20
Dec

Rice Panki ( Non- Fried Snacks )

 Rice Panki is a non-fried snack made with rice flour, fermented with curds and lots of spices like garlic, cumin and spread on a banana leaf .

Photo Courtesy: 
Tarla Dalal
20
Dec

Palakayalu – Rice Based Crispy Snack

 Rice Based Crispy Snack a favourite of Andhraites, easy to make form rice flour and spices like ajwain could be a sweet or savory combination

 



Photo Courtesy: 
www.sailusfood.com
20
Dec

Maddur Vada

 Maddur Vada is another speciality made from rice flour, rava/semolina and spices deriving its name from a place Maddur lying between Bengaluru and Mysore in Karnataka

 



Photo Courtesy: 
ruchiruchiadige.blogspot.com
20
Dec

Rice Khichu

 Rice Khichu is a non - fried snack made from rice flour famous in Gujarat

Photo Courtesy: 
Tarla Dalal
17
Aug

Dudh fara

Ingredients: rice flour, milk ½ liter, sugar, cardamom.
Method of Preparation:

1. Kindle the rice flour hardly.
2. Make small balls and roll it long.
3. Boiled milk and add rollings and cooked.
4. Add sugar and cardamom.

File Courtesy: 
IGKV, Raipur
17
Aug

Pedia

Ingredients: 150 g rice flour, 150 g khoa, 1 cup milk, ghee, 150g sugar, 50g dry mewa, 2 cardamom.
Method of Preparation:

1. Add rice flour and khoa in equal quantities and kindle with milk.
2. Take ghee in a container and make sev of that paste.
3. Grind it when it colds.
4. Add dry mewa , sugar, cardamom in the grind mixture and make a paste.
5. Make muthia (balls) Cold it for 12 hrs and dipped it in the sugar juice.

File Courtesy: 
IGKV, Raipur
17
Aug

Dehrauri

Ingredients: 200 gm rice, 150 g gur or sugar, ½ cup curd, ghee/ oil.
Method of Preparation:

1. Grind the dried rice. Give mowan of ghee to th grind flour, add curd and mixed it and covered it for 12 hours.
2. Start making small balls, give the shape of bada, spread little rice flour in both side and deep fry.
3. With the help of thumb make hole in the cold dehrauri and diped them in to chasni of gur or sugar.

File Courtesy: 
IGKV, Raipur
17
Aug

Fara

Ingredients: 2 cup cooked rice, ½ cup rice flour, salt, 2 spoon sesame, 2 green chilli, curry leaves, water.
Method of Preparation:

1. Add salt in the cooked rice and mesh it, then add little rice flour and kindle it.
2. Make small balls roll it between the palms.
3. cooked rolling in the vapour for 15 minutes.
4. Take oil in a container and add green chilli, curry leaves and vapoured fara.

File Courtesy: 
IGKV, Raipur
17
Aug

Thetri

Ingredient: 100 g rice, salt, red chilli powder, ¼ cup dissolved mung dal, oil and water.
Method of Preparation:

1. Add mung dal, rice flour, red chilli powder, salt in boiled water.
2. After that kindle the paste.
3. Start making small balls and roll it and deep fry in oil.

File Courtesy: 
IGKV, Raipur
17
Aug

Dhodo (masaledar roti)

Ingredients: 200 gm Rice flour, 3 green chilli, coriander leaves, salt, 2-3 buds cloves, 2 onion, 50 g oil
Knidle whole ingredients

Method of Preparation:

Switch on gas and heat the tava
Spread oil on the tava
make thick rotis by hand n put it on tava.
Rost it both the side and serve it with any cooked vegetable , chatney
Note : (with flour you can add fine chopped onion , green chili n fresh chopped coriander leaves)

File Courtesy: 
IGKV, Raipur
17
Aug

Onion rice chapatti

Ingredients: Rice flour, 1 onion, salt, coriander leaves, green chilli, oil 2 spoon.

Method of Preparation:

Knidle whole ingredients
Switch on gas and heat the tava
Spread oil on the tava
make thick rotis by hand n put it on tava.
Rost it both the side and serve it with any cooked vegetable , chatney
Note : (with flour you can add fine chopped onion , green chili n fresh chopped coriander leaves)
Paan roti

File Courtesy: 
IGKV, Raipur
17
Aug

Angarkar roti (thick rice cake) and paan roti

Ingredients: Rice flour,water ,salt , boiled rice (not necessarily),oil
Knidle whole ingredients

Method of Preparation:

Switch on gas and heat the tava
Spread oil on the tava
make thick rotis by hand n put it on tava.
Rost it both the side and serve it with any cooked vegetable , chatney
Note : (with flour you can add fine chopped onion , green chili n fresh chopped coriander leaves)
Paan roti

File Courtesy: 
IGKV, Raipur
17
Aug

Rice pakora

1. Ingredients :Rice flour , salt (taste wise) ,fine chopped onion ,green chili , coriander leaves, cumin powder,2-3 table spoon curd ,water

Method of Preparation:
1. Mix all the ingredients well.
2. Paste should not be very thin .
3. Heat the pan on the gas .Pour oil into the pan and let it heat properly.
4. Now make bhajiya out of the mix. Deep fry until it turns brown.
5. Crispy bhajiyas are ready to eat with green chutney .

File Courtesy: 
IGKV, Raipur
17
Aug

chila

Ingredients: Rice flour,water ,salt

Method of Preparation:
1. Take 2 bowls of Rice flour , add 2-3 cups of water and add pinch of salt , make a dilute paste out of it .

2. Now heat the tava properly and spread oil on it or use cotton ball for even spreading .

3. Take the batter in spoon and spread thin layer of it on tava ,cover it for 2 mins and then open ,wait for some time and change the side .

4. After a mins its ready to serve with green chatney or pickles.

Recommondation : Let the tava heat properly ।During the preparation flame should be on medium or slow

File Courtesy: 
IGKV, Raipur
17
Aug

Chausela (rice puri)

Ingredients: Rice flour,water ,salt , boiled rice (not necessarily) Cooking oil.
Method of Preparation:
Take Rice flour add hot water, salt and a small portion of boiled rice (if available) kindle all the ingredients and make tight dough.
Heats the pan on flame pour cooking oil.
Start making small balls and roll it into small pooris.
Deep fry both the side into hot oil until it turns golden browns.
Serve it hot with pickles or chatney .
Note : This pooris can last for 2 days which you can carry during your travels also.

File Courtesy: 
IGKV, Raipur
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