Tag Archives: indian

Product Review and Recipe: Ariven Imperial Rice

24 Feb

Ariven PlanetHaving been concerned for animal welfare from an early age, Adiphen Bose also noticed the connection between the large amounts of unused land and the staggering amount of people whom were starving in Southern India. These realizations gave Bose a vision, and from it, Ariven Planet was born. Ariven Planet benefits both human and non-human animals by creating sustainable animal sanctuaries that provide quality food for people, with a portion of harvests being used to feed the hungry.

Operating on three main business principles, the folks at Ariven Planet focus on 1) “A purpose beyond profit” 2) “A belief that businesses should do no harm, yet benefit all” and 3) “A dedication to health-minded sustainability.” Without the use of GMOs, chemicals and pesticides, in addition to the use of recyclable and biodegradable packaging, Ariven Planet lives up to its promise (source).

Ariven Imperial RiceAriven Planet currently sells coffee, tea, and rice, and is proud to be the first to bring the Royal Heirloom Rice of India to the United States. Needless to say, I am glad they did! Their Ariven Imperial Rice is like no rice I have ever had before. Having followed the preparation directions exactly, the result was perfectly cooked, plump rice. Though there was a little excess water in the bottom of the pan, it was easily drained and ensured that the rice was moist. The resulting light, fluffy grains impart a nice, slightly sweet yet mild flavor and are a rich source of B vitamins. These precious little pillows could surely be used in both sweet and savory dishes and are excellent for soaking up a variety of saucy toppings. I highly recommend Ariven Imperial Rice and am happy to offer a 15% off coupon code BETHECHANGE108 towards their online store.

For your eating pleasure, below is a recipe for Mushroom Mutter Masala to eat atop this rice. Enjoy!

Mushroom Mutter Masala

Mushroom Mutter Masala

2 cups Ariven Imperial Rice, prepared
2 tablespoons olive oil
1 (16-ounce) package sliced white button mushrooms
1 tablespoon garam masala powder
1 (1-inch) piece fresh ginger, peeled and grated
1 large clove garlic, peeled and minced
1 teaspoon salt
1-1/2 cups frozen peas, thawed
1 (13.5-ounce) can coconut milk
2 (8-ounce) cans tomato paste*
1 cup vegetable broth

Heat oil in a 4-quart pot over medium heat. Add mushrooms and cook for 5 minutes, or until tender.

Add garam masala, ginger, garlic and salt to the pot, cooking and stirring for an additional minute.

Place remaining ingredients in the pot and continue to cook and stir until combined and heated through.

Serve over prepared rice.

* Should you prefer less tomato paste, simply use 1 (8-ounce) can tomato paste and decrease your vegetable broth amount to 1/2 cup.

Ariven Imperial Rice


NOTE: The product noted above was a free sample provided by Ariven Planet, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Flaky Green Onion Parathas

23 Mar

Originating in the Indian and Pakistani state of Punjab, parathas are a popular type of unleavened flatbread that is commonly consumed for breakfast. The word paratha is a combination of the words parat and atta, which means “layers of cooked dough.” (source)

Traditional parathas often contain ghee, but many are prepared with cooking oil, making them vegan-friendly. These flatbread can be stuffed with various vegetables and served with non-dairy butter, chutney or yogurt, or simply enjoyed plain. They make an excellent accompaniment to curries and other saucy dishes.

This paratha recipe uses green onion, or spring onion as many like to call it, and is perfect even as a snack.

Flaky Green Onion Parathas

Flaky Green Onion Parathas
Yields 6 parathas

1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon salt
2 tablespoons + 2 tablespoons olive oil, divided*
1/2 – 2/3 cup regular unsweetened almond milk
1-2 stalks green onion, sliced
extra flour for dusting
oil for the pan

Combine flours and salt in a large bowl and mix to combine. Add 2 tablespoons oil and almond milk and stir until mixture begins to form a ball. Kneed for 5 minutes then cover with a damp towel and allow to rest for 1 hour.

After the dough has rested, separate into 6 sections and roll into balls. On a clean, lightly floured work surface, roll each ball out until approximately 1/8-inch thick.

Spread approximately 1-2 teaspoons oil evenly over the top and sprinkle with approximately 2 teaspoons green onion.

Roll each circle into a log. You should end up with a strip of dough, approximately 1-inch tall by 8 inches wide. Press to flatten dough slightly and stretch so that it is approximately 2 inches wider than before.

Roll the strip into a ball, similar to a cinnamon roll. Repeat with remaining dough until all has been used.

Place balls on a plate and cover with a damp towel for an additional hour.

After resting the second time, again, roll each ball into a circle approximately 1/8-inch thick. Set aside.
Green Onion Paratha

Heat a teaspoon oil in a large, non-stick frying pan over medium heat. Add a paratha and cook for approximately 2 minutes on each side, or until golden brown spots appear. Remove paratha from pan and repeat until all remaining dough has been used.

* NOTE: If you wish to have a nice buttery taste, simply substitute vegan buttery spread for the oil and proceed with recipe as directed.

Flaky Green Onion Parathas

All About Turmeric

30 Sep

Ground Turmeric

Native to South Asia, turmeric (Curcuma longa) is a member of the ginger family and has a bitter taste. It is said to have been used in India for over 2500 years, particularly in religious ceremonies and weddings, and is a primary ingredient in Indian, African, Persian and Thai cuisines. Turmeric is often used to give many prepared foods their yellow color, some of which include: broths, curry powder, salad dressing and yellow mustard. In vegan cooking, however, turmeric is most widely used in conjunction with tofu to create imitation egg dishes such as tofu scramble. Furthermore, the spice can be used in place of saffron as a cheaper substitute (source).

Having multiple uses, turmeric is useful as a fabric dye and in skin care, as well as for medicinal purposes, particularly in Chinese and Ayurvedic medicine. This spice is said to help reduce the effects of or prevent many ailments such as Alzheimer’s, arthritis, asthma, cancer, colds/flu, cuts/bruises and diabetes, and it is also said to assist with weight loss (source). Turmeric is a very good source of Dietary Fiber, Iron, Manganese, Potassium and Vitamin B6, and is a good source of Magnesium and Vitamin C (source).

Jeera Rice

23 Sep

Here in Chicago we have an awesome authentic Indian restaurant called Gaylord Fine Indian Cuisine; and one of my favorite things to eat there is the Jeera Rice, a popular North Indian dish. Jeera, Hindi for “cumin seeds” (source) is used to describe this dish as it is prepared with cumin seeds. Traditionally cooked with a blend of spices such as cardamom, cinnamon, cloves, coriander and cumin, Jeera rice is easy to prepare, and is delicious on its own, but even more so when eaten alongside curry or another sauce-heavy dish.

They key to making this rice is to rinse your rice before cooking (especially if you use brown basmati), which helps remove excess starch, and to fry it before boiling, which helps improve the texture, in addition to adding another dimension of flavor.

Jeera Rice

Jeera Rice
Yields 4 cups

2 cups white basmati rice
2 tablespoons vegan buttery spread
2 whole cloves
1/4 teaspoon ground coriander
1/4 teaspoon cumin seeds
2 brown whole cardamom
4 cups water
3/4 – 1 teaspoon salt
1/4 teaspoon ground turmeric

Place rice in a sieve or strainer and rinse until water runs clear. Set aside.

In a medium-large pot, melt butter over medium heat. Add cloves, coriander, cumin, cardamom and rice. Cook, stirring often, over medium heat for 5 minutes. Add water and salt to taste, and bring to a boil over medium heat.

Cover, reduce heat to low and simmer for 15 minutes. Remove from heat and allow to sit for 5 minutes before removing lid. Sprinkle with turmeric, mix carefully and serve.

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