Tricolored Baked Rice Casserole

Representing the Indian Flag

Representing the Indian Flag

“Are you ever going to post the tricolour rice or no?”, She seemed nettled.
“Er.. but it’s so late, I could tell you now, on the phone” I sputtered.
“No, no time! Put it up and I will catch it in between work’ And she bangs the phone.

My sister – younger, smarter and definitely more headstrong than I have ever been, always gets her work done, somehow! No one says no to her, she makes sure of that. She thinks its her tenacious personality that gets it done when in real we do what she says because we love her. But we let her think otherwise ;).

Indian Independence Day was on August 15th. And I am 12 days late. But like the sister exhorts – Tis better to be late than not post at all. So I put this up now. For one, because she badgered me for a detailed recipe. And for the fact that this one is worth posting!

Creamy healthy and totally delicious

Creamy healthy and totally delicious

So like how it happens every morning of 15th August, we were getting ready for our National Flag hoisting. The child was excited. More so, because she was going to sing a very patriotic song. She had been rehearsing for the past 10 days and had held captive any audience she could find to practise her crooning.

'Aao Bacho Tumhe Dikhaayen'

‘Aao Bacho Tumhe Dikhaayen’

In between adjusting a tricolour sash, combing her hair, sticking various tricolored pictures on her skirt, she spoke persistently and tirelessly. Of matters mundane and routine. And then suddenly she squealed in delight, turned to me and said.. why don’t you make some lunch which is tricolour. I will call Saancha and Sanjana and you can take pictures too for your blog. Now, the picture bit was her act of luring me to make something fancy.

Our lunch was patriotic indeed but in return I got her to get rid of all the gaudy stickers she piled on her skirt 😉

Yumm

Yumm

Rice enveloped in creamy white sauce, dotted with carrot and beans, topped with an orange tomato marinara and a spicy spinach coriander puree, and finished with soft cheese – whats not to like in this! It is creamy soft pillowy flavourful and a delight in every bite. Worth a try, anytime!

Enjoy it with some fresh baked bread

Enjoy it with some fresh baked bread

The recipe –

Ingredients

  • 1 cup rice, boiled al dente. Brown Rice works beautifully, but I was going tricolour remember, so I chose to stick to white.
  • 1/2 cup minced carrot-beans and a few peas
  • 1 tsp butter
  • 1 tbsp flour
  • 1 cup milk
  • salt and pepper to taste
  • green chill sauce – optional.
  • 4 tbsp grated cheddar or mozzarella cheese
  • For the Orange Marinara: 3 medium-sized tomatoes, blanched whole in hot water. 5/6 pods of garlic, 3 whole red chilies or kashmiri red chilies, salt and pepper to taste, 1 tsp oregano. 1 tsp olive oil.

    For the Spinach Puree: 1 big bunch of spinach leaves, washed-blanched. 3 green chilies, a tiny piece of ginger, a pinch of sugar and salt.

    Method

    For the Rice:
    Heat butter in a wok, stir fry the vegetables till almost done. Add flour. Saute it as it coats the veggies. Pour milk, mix till the milk thickens. Add boiled rice, salt, pepper, green chill sauce if using. The white sauce will envelope the rice.This taste good as it is!

    For the Spinach Puree:
    Grind blanched spinach, along with salt, sugar, green chilies and ginger till smooth. You can adjust the quantity of the green chilies according to your taste. Keep aside.

    For the Orange Marinara:
    In a wok, heat oil, sauté garlic and red chilli. Add coarsely smashed blanched tomatoes. Season with salt, pepper and oregano. Cook covered on low heat till oil leaves sides. cool the mixture and grind to a fine orange paste. This marinara can be stored in the refrigerator for 3/4 days and is used as pizza toppings or in pastas/noodles or rice.

    Assembling:

    In a butter greased baking dish or casserole, make alternate layers of marinara, rice and spinach puree. Finally garnish with grated cheese. Bake at 200 C for 15 minutes or till the cheese melts and golden dots appear.

    Note: I didn’t do the traditional layering coz I wanted the tricolour pattern, I lay the rice and then poured the sauces to replicate the Indian National Flag.

    flavors all

    flavors all

    Ludicrous interpretation of the colours made me go wide-eyed with shock though amidst peals of incessant laughter. The girls all had appalling insight on this subject! The sublimity of the beautiful colours on our flag was then preached and lectured while their plates were licked clean!

    Courage, Peace and Prosperity

    Courage, Peace and Prosperity

    I am taking this to Angie’s 31st Friday Fiesta! Do pop over to see some delicious recipes!

    Creamy Spinach Corn Spread/Dip, a Sandwich and some very cute Canapes

    Its creamy. Its colorful. Its versatile. It has spinach! so yes. Its healthy too. Is it dip? Or a spread? or a side… call it whatever you wish, doesn’t matter. Its yummy and your family and friends will digg deeper into the bowl for more, is what matters. 🙂

    Spinach Corn Creamy Spread

    Spinach Corn Creamy Spread

    So, I cooked a good deal one morning. Made this creamy spread, fixed sandwiches and canapes, roasted healthy parathas, potato saute, baked a simple eggless chocolate cake with a divine ganache(the cake was too soft so it fell apart, but that didn’t deter us from grabbing mouthfuls!). I am not making a post of the cake. Fabulous to taste but a dud to look at, so would you call that a recipe failure or what?

    Not posting this one

    Not posting this one

    My girl absolutely abhors peas and corn in her food. Corn on the cob is ok, but none of the sweet corn kernels in her parathas or rice or pasta.

    I had to make her like it. Somehow. Simply because it was turning to be a pain, to cook separately for Miss finicky or sometimes remove the bits that sneaked in. Pain.

    Wonder Veggies

    Wonder Veggies

    So here my new little helpers, cookie cutters helped me draw Milee’s attention to corn and wonder veggie spinach.

    Using the cutters, scooped different shapes of bread, dabbed little bit of the spread, sprinkled cheese and baked to golden perfection!
    No bribing, No threatening, No screaming. It all worked like a charm. Gone in minutes, she comes back for more. Yay!

    Kids love it

    Kids love it

    The dip also turned into a wonderful spread when combined with green mint chutney(my favorite! I put it on everything) and some ketchup on the side.

    Creamy Sandwich

    Creamy Sandwich

    A steaming cup of hot masala tea/chai is all that I needed to complete my breakfast. Tea with milk and sugar, enhanced by crushed pounded ginger, guest appearance of cardamom and cinnamon is our very own Indian masala chai. Although I try not to start my day with a cup of tea, but with breakfast it’s mandatory.

    Perfect Breakfast

    Perfect Breakfast

    For the Spinach Corn Dip/Spread:

    Ingredients

    • 1 cup corn kernels, coarsely cut. Just place them on the board and using a knife, roughly chop them.
    • 1/2 cup spinach, washed, blanched and chopped
    • 3-4 cloves garlic
    • 1 small onion, chopped
    • 1 tbsp butter or olive oil.
    • 1 tsp oregano or any mixed italian seasoning
    • 1 tbsp flour, any – plain or whole wheat
    • 1 cup milk
    • 2 tsp red chili flakes – or as much as you need
    • salt to taste
    • 2 tbsp chopped fresh coriander leaves
    • Optional: 2-3 tbsp cheddar cheese or fresh cream

    Method

    In a wok, heat butter/oil. Saute garlic and onions. Add corn kernels along with the salt. After 2-3 minutes, throw in the flour. Let it coat all the veggies. Now add milk, keep stirring, till the milk thickens. Mix in the spinach. Season with oregano and red chili flakes. If using cheese or cream. Mix in now. The sauce should be creamy and thick. Garnish with chopped coriander leaves.

    Use as required.

    Note: If you wish to use the sauce as a dip for your croutons or cucumbers, then add more milk to get the consistency a little runny. If using as a spread on bread or parathas, then you might want it to be a little thick, so in that case, reduce the quantity of milk.

    Note: Garlic and onions can be avoided. I just used them as flavor enhancers.

    Note: Spinach is best blanched in wilting the leaves in hot water for 3-4 minutes, then immediately running them in cold water. This retains the fabulous color.

    Note: To not wash away the essential nutrients of spinach. I suggest: wash the leaves well, chop them roughly, then blanch the leaves in very little hot water. Do not throw away the water, use them in boiling lentils/pulses or in your daily dough.

    Tasty Finger Food

    Tasty Finger Food

    For the Canapes:
    Using cookie cutters of different shapes, scoop out bread slices, dab with sauce, top with cheese and bake till brown. So simple. Serve with tomato ketch up. Simple 🙂

    For the Sandwiches:
    I applied a layer of green chutney on both slices of bread, spread the sauce, cover with the other slice and roast or grill or toast.

    Spread/Dip/Side.. whatever you wish to call

    Spread/Dip/Side.. whatever you wish to call