Note : FOR BLACK RICE & RED RICE
**Keep in cool and dry place, once opened transfer it to air tight container. Keep it in refrigerator **
**Before cooking black rice & red rice ,soak it for 30 minutes ,Add 4 times water in it. Make 3 whistles in pressure cooker and leave it for 10 minutes for pressure to release automatically**
“Methods”
EGG-LESS MUFFINS
| Boiled Black Rice | 50 gms |
| Butter | 250 gms |
| Icing Sugar | 100 gms |
| Baking Powder | 7 gms |
| Refind Flour (Maida) | 130 gms |
| Curd | 20 gms |
| Condensed Milk | 30 gms |
METHOD
- Make a smooth paste of boiled rice.
- Whisk/Beat the butter And Icing Sugar together untill white and creamy form.
- Add paste, refind flour and baking powder. Mix these dry ingredients gently and smooth Batter.
- Put the butter In cupcakes or muffin moulds and bake it for about 15 – 20 Mins. at 180 Degree Cen. in pre heated oven.
MUFFINS
| Boiled Black Rice | 50 gms |
| Butter | 250 gms |
| Icing Sugar | 170 gms |
| Eggs | 6 pieces |
| Baking Powder | 7 gms |
| Refind Flour (Maida) | 130 gms |
METHOD
- Make a smooth paste of boiled rice.
- Whisk/Beat the butter And Icing Sugar together untill white and creamy form.
- Add the Eggs gradually one by one, not at the one time to avoid the curddle.
- Add paste, refind flour and baking powder. Mix these dry ingredients gently and smooth Batter.
- Put the butter In cupcakes or muffin moulds and bake it for about 15 – 20 Mins. at 180 Degree Cen. in pre heated oven.
FRIED RICE FROM
BLACK RICE:
| Black Rice | 1 Cup |
| Mix Vegetable | 1/2 Cup |
| Salt | As per taste |
| Red Chilli Powder | 1/4 teaspoon |
| Garam Malasa | 1/2 teaspoon |
| Cumminseed Powder | 1/4 teaspoon |
| Butter/Desi Ghee/Olive Oil | 2 Spoons |
| Roasted Peanuts | 2 Spoons |
| Coriander Leaves | 1 Spoon |
METHOD:
- Soak black rice for 30 minutes before cooking.Boil black rice in pressure cooker till three to four whistles.
- Leave it for 10 minutes. After 10 minutes take out the steam and drain the water.
- In another pan boil mix vegetables (carrots, beans, cauliflower – nicely chopped and green peas) for 5 minutes then drain the water.
- In another pan put one to two teaspoon full of deshi ghee/Refined Oil/Olive Oil or butter. Add mix vegetables then saute it for 2 minutes, add boiled black rice and mix it nicely. Now add salt, red chili powder, black pepper and garam masala. Mix it nicely for 2 to 3 minutes and garnish it with fried peanuts and fresh coriander leaves.
- Ingredients:
Salt – as per taste Red chili powder – 1/4 teaspoon
Black pepper – 1/4 teaspoon Garam masala – 1/4 teaspoon
Fried peanuts – 1 tablespoon Chopped coriander leaves – 2 tablespoon
HEALTHY SALAD FROM BLACK RICE
| Chahao Boiled Black Rice | 1 Cup |
| Onion | 1 Medium |
| Tomato | 1 |
| Sprouts, Green capsicum, Yellow capsicum, Red capsicum, Chopped cabbage and chopped carrots | 1/2 cup |
| Roasted peanuts | 1/4 cup |
| Chopped Corriander leaves | 2 spoons |
| Lemonl | 1 |
| Chat Masala | 1 spoon |
| Salt | As per taste |
| Black Pepper | 1/4 teaspoon |
Method:
- Put all items in bowl and mix it nicely
- Now add lime juice and mix well.
- At last add salt, chat masala and black pepper and mix it nicely.
- Serve healthy chahao black rice salad.
BLACK RICE DESSERT
( KHEER )
| Black Rice | 100 gms |
| Milk | 1 Ltr. |
| Sugar | 120 gms |
| Elaichi Powder (Cardamon) | 5 gms |
| Cashew Nuts | 15 gms |
| Bay Leaf (Optional) | 1 -2 pieces |
| Raisin | 2 teaspoon |
| Desicated Coconut | 3 teaspoon |
METHOD:
- Boil The Milk and lower the temprature, meanwhile wash the Chahao Black Rice.
- Pour the Black Rice into the boiling milk and stir it for every 2-3 minutes to make the rice tender. Once the rice is softened reduce the flame.
- Add Cashew Nuts And Raisin
- When dry fruits have turned soft and kheer has got thick in consistency, add Sugar, Elaichi powder and coconut powder and cook for Another 3-4 minutes in low flame.
