By Fae: I have been to the Republic of Singapore, a Southeast Asian island city-state off the southern tip of the Malay Peninsula, twice. The population is highly diverse; the majority are Chinese with almost 75% of the total population, while Malays and Indians forming significant minorities. Reflecting this diversity, the country has four official languages: English, Malay, Chinese, and Tamil. It is a modern and extremely clean city-state, which has not forgotten its charm and historical elegance, as evidenced by the Raffles Hotel built in 1887.
To my loss, at the time, I did not know of a hidden, talented gem, Radhika, a Mom, a baker and a history lover who made this beautiful city-state her home for the last five years.
What began as an effort to chronicle her recipes for her children – has now become her satisfying venture, not just about food, but also writing about her work with seniors and her museum related activities.
I am honored to introduce Radhika as my Guest Post presenter!
Although baking is my passion, I also love learning about the history of food. How new ingredients and cooking styles were assimilated into the cuisine of far flung cultures.
I am delighted to introduce to you a vegetarian rice, full of greens, nuts and spices, which should please every palate.
Green Corn Pulao/Rice
For the green masala:
~ A big bunch of coriander, cleaned and chopped
~ Green chillies, 2-6, depending on your level of tolerance
~ Salt, 2 tsps
~ Grind the coriander and chillies, adding very little water.
This can be done 2-3 days ahead of time, or half an hour before you begin.
For the rice:
~ Basmati rice, 1 1/2 cups, washed clean and soaked for 30 minutes
~ Onions, 2, cut into a fine dice
~ Green chillies, 2, slit
~ Vegetable Oil, 4 tbsps (I use Canola)
~ Ghee, 4 tbsps, optional (add more oil, if not using ghee)
~ Cinnamon, 1″ stick
~ Cloves, 2-3
~ Cardamom, 2-3 pods, peeled
~ Whole black pepper, 4-5
~ Split Bengal gram*, 3 tbsps (optional)
~ Split black gram*, 2 tbsps (optional)
~ Coconut milk 1, 200ml tetrapak or a 50g packet of powder
~ Fresh corn, 1 cup (you can add peas, or a combination of both)
~ Cashews, roasted, for the garnish, 4-5 tbsps
* Bengal gram is dehusked chickpea or garbanzo bean.
* Black gram is a lentil used extensively in Indian cooking.
Indian cooking uses a lot of lentils to add protein to the diet. When roasted or fried, these add crunch and texture to dishes. But you can easily do without them.
Add the whole spices and fry for 2-3 minutes.
Add the Bengal gram if using it and fry for 2 minutes, then add the black gram.
Add 5-6 tbsps of the green masala paste and fry until fragrant.
Add the liquid to the rice. Add salt to taste. Cover and let the steam build up, without putting on the “weight” of the cooker.
After 8 minutes, turn off the heat and put the weight on to keep the steam in.
Open after 20 minutes and gently fluff up the rice.
Remove into a serving dish and top with the cashew nuts.
Thank you Radhika, for an aromatic and delicious post!
If you are interested in being a Guest Post presenter like Radhika, please see >> Announcement!