Recipes to eat with rice

Eat with brown, black rice, quinoa etc

Baked fish with bell-pepper and spring onion

Never settle down with frozen fish sticks. Try this fresh, crispy baked fish. Perfectly baked to preserve nutrients and flavor. Pile vegetables over fish and bake. Any firm fish as tilapia, bass, grouper, mahi mahi will work. I made with all varieties. Cook up this quick and easy dish in 30 minutes.

If you are not a fan of the fishy smell, its ok. By marinating in lime or lemon juice and salt, get rid of fishy smell. Garnish with healthy condiments as lightly baked sliced green onion and fresh bell peppers. Get away from frying fish mess. With fish dinner is never boring or routine. It’s excellent for any busy weeknight.

Golden beets with scallions

You may be most familiar with the red beet, but beets come in a two colors. One is orange, and is known as the golden beet. The difference between the red and the orange beet is the pigment. Red beets are rich in betalain pigment while orange beets are rich in b-xanthin pigment. You’ll gain a number of health benefits if you include the orange beet in your diet. Golden beets are a little on the sweeter side in compared to red beets.

Fruits and vegetables from golden yellow color spectrum contain high levels of vitamins and minerals as vitamin C, vitamin A, beta-carotene, potassium, lycopene, flavonoids, and zeaxanthin.

Gold beets are available year-round with a peak season during the autumn months. Steaming and roasting bring out the best flavor that the beet can offer. It is easy to peel skin is steamed. It simply slips away from its flesh.

There are many ways to enjoy beets. Grate them raw on salads. Steam and sauté, yummy, low sugar desserts.

Classic south indian chicken fry

A fiery Andhra fry cooked with ginger-garlic paste, cinnamon and cloves.

South India’s gravy based curry delicacies are known as koora. If deep-fried or shallow fried without gravy is known as vepudu. A variety of vegetables as ridge guard, bottle guard snake guard, raw bananas, eggplant, lentils are widely used. Many regional speciality sambar, rasam varieties are made with different with homemade powders. Rasam is often accompanied with fry based curries. Garnishing with curry leaves, cilantro, coconut and peanuts are often used to add another level to the flavour.

Some of the most mouth-watering vegetarian dishes are gongura pachadi, snake guard raitha – potlakaya perugu pachadi, fried mung dal fritters (masala vada), pulusu (vegetables cooked in tamarind gravy), Pachi Pulusu (a version of rasam). Gongura is called andhra’s favorite meal (Andhrula abhimana vantakam).

Sweet potato in curry leaf and raw mango gravy

A variety of vegetables cooked in tamarind gravy sauce is staple food in South India. It is known as pulusu. Usually accompanied by rice. Fish cooked in tamarind gravy is a feast for the family. It is made on special occasions. Try eating with black rice. Excellent way to add black-rice to your diet.

Though not as popular as brown rice or wild rice, black rice, known as forbidden rice, purple rice and black rice. It is called forbidden rice because only the emperor and members of the royal family were permitted to eat it. It is an ancient grain that has impressive health benefits than most other closely related rice varieties. In ancient China, black rice so superior and rare, it was reserved exclusively for the kings and royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.

Butternut squash sambar

Butternut squash is one of the most popular winter-squash vegetables. Squash combined with lentils makes it a nutrient rich dish packed with protein, fiber, vitamins etc. Sambar is south Indian lentil soup. Staple food that is usually eaten with rice, idly or vada. It can be consumed as soup as well. Being a winter-squash member, butternuts can be readily available in the USA markets from September until the middle of December. However, since many fruits arrive into USA from South American continent, they can be easily found all around the season.

Being a member of pumpkin family, butternut squash has a pleasant nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads. It is found favorite in both savory as well as a sweet dishes. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking to get most nutrients.

In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer. Roasted and tossed butternut squash seeds can be used as snacks.

Chicory sauté with coconut

Chicory will bring an extra crunch or more color to your dish. Chicory Greens are bitter than most other greens. They are high in polyphenols, a group of micro nutrients with antioxidant properties. According to yahoo health, Chicory green is one of the superfoods healthier than Kale. A cup of chicory leaves clocks in at about 235 mg (double that of spinach!). It’s…

Kale, tomatillo toor dal lentils

Kale and tomatillo are an excellent combination to make Dal. Dal is cooked Indian lentils usually mixed with vegetables, spices, and tampering. Toor dal – Split pigeon peas are the most commonly cooked lentils in India. It is recommended to eat at least 2-3 cups of cruciferous vegetables daily. These include all vegetables in the Brassica family: cabbage, kale, broccoli, etc. Veggies n lentils together make a great tasting, healthy, clean vegetarian dish. If you are looking for some meatless alternatives, Kale and tomatillo is the first stop. Spinach lentils is Indians most favorite Dal. You will be surprised Kale dal is not so different, but with more nutrients and a great crisp texture. It will be the Indian’s next favorite dal.

Saag with Mustard greens, kale, parsley, mint and cilantro

Saag is a recipe with unique blend of greens. Traditionally made in North India in winter when greens are abundant and vegetables are scarce. Many types of greens are steamed. Usually made with Mustard greens, spinach, methi, dill and cilantro. Rarely I find all these greens together here in Florida. Eventually I figured it can be made…

Ujwala's Delicacies

Indian inspired all natural kitchen.