Showing posts with label Steam. Show all posts
Showing posts with label Steam. Show all posts

Friday, 22 September 2017

Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)


It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.
I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.
The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.
Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer
Ingredients
50 grams grated Coconut
3 drops of Vanilla Essence
A Pinch of Salt
1 Pandan Leaf

Methods
Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake
Ingredients
120 grams of Black Glutinous Rice Flour
60 grams Caster Sugar as per the sweetness required
A Pinch of Salt
1 Large Egg
100 ml Coconut milk
1 Pandan Leaf
Oil for greasing

Method
Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.
Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.
Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Saturday, 1 July 2017

Achari Machli Bhappa...


This is a fish preparation, very easy to make, spicy and scrumptious. You can serve this dish as a starter or have it as a side dish with hot steaming rice. The fish is marinated in fresh homemade achari masala. We all have left over oil from the pickle, and we discard them, but I use it up in creating other dishes, so here I have used achari oil from the pickle which gives extra punch to the dish. 

Ingredients
1 medium size around 500 grams whole Fish - Indian Salmon / Rawas,  Barramundi / Bhetki or Snapper / Rani Machli
2 tbsp Garlic and Green Chilli paste (4 Garlic and 3 Green Chillies)
6 Garlic cloves crushed
Juice of 1 Lime
1 small Tomato for Garnishing
Few Coriander Leaves chopped
1/2 tsp Mustard seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Carom seeds
1/4 tsp Fenugreek seeds
6 Red Chillies
1 1/2 tsp  Turmeric powder
Salt to taste
2 tbsp Pickle Oil


 

Method
Clean the fish well, the fish has to remain in 1 piece. Give 3 slits on the fish. Keep the fish on a foil paper. Apply salt and 1tsp turmeric powder on the fish and keep it aside for 10 minutes. Meanwhile add mustard seeds, coriander seed, cumin seeds, fennel seeds, carom seeds, fenugreek seeds 1/2 tsp turmeric powder and 4 red chillies into a grinder and grind the seeds into a powder. That makes our achari powder. In a small mixing bowl add the achari powder, lime juice, garlic - chilli paste and oil, mix it and let it stand for 5 minutes, apply the achari paste properly all over the fish, push the crushed garlic into the cuts of the fish and add 2 dry chillies. Cover the fish with the foil paper. Leave it to marinate for 30 minutes to an hour. Steam the fish in a preheated oven for 20 minutes at 200 degrees celsius or you can steam it in a steamer till the fish is cooked. Garnish it with coriander leaves and tomato. Serve it hot.