Tilda Basmati rice PR in partnership with private chef and food writer Maunika Gowardhan, @curryinacurry and fellow food blogger Luiz Hara, @TheLondonFoodie, organised a fabulous, by invitation only, supper club for food bloggers to showcase the diversity of Tilda Basmati rice recipes and to celebrate the upcoming Diwali.
Tilda Basmati rice is 100% Basmati rice which undergoes a rigorous quality control to ensure there are no added broken grains, which interferes in the cooking process making the rice sticky and heavy. Basmati means ‘prince of fragrance’ due to it’s aroma. It’s low in fat and made up of 85% of carbohydrate which is essential to good health and important fuel for exercising and muscles development. It’s gluten-free. Tilda diverse range of rices consist in everyday rice, dry basmati products; their brand of new range stir fry (sachets) comes in Thai red and green, Kumg Po and peking flavors; steamed Basmati rice. We were introduced to some new flavours: Sundried tomato, coconut, lemon and lime & coriander.
Diwali is a pan-Indian celebration, also known as the ‘Festival of Lights’, this year Diwali falls on the 26th October . Celebrated around the world, it symbolises the triumph of good over evil and marks new beginnings. It is a festival with food at the heart of the celebration with families and friends getting together for long and magnificent feasts.
Mumbai born Chef, Maunika Gowardhan, uses fresh ingredients to create home cooked, robust and authentic Indian food. She devised and executed the special menu for the Diwali supper club.
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| Maunika |
The Menu:
Tilda Diwali Supper Club Menu
APERITIF: ORANGE & CARDAMOM MARTINI
Made with Vodka, cointreau, marmalade and cardamon – delicious and lethal!
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| Great cocktail – I already made it at home! |
WINES: Santa Rita Gran Hacienda Reserva Sauvignon Blanc
Santa Rita Gran Hacienda Reserva Carmenere
Deep fried sundried tomato & mozzarella rice balls
Tilda Sundried Tomato Steamed Basmati Rice is tossed with fresh basil, parmesan and cracked black pepper; stuffed with gooey mozzarella served with a mint dipping sauce
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| crisp outside and smooth inside with a melting cheese center |
Paneer Haraa Tikka
Indian cottage cheese marinated in a green herb marinade with garlic & fresh chillies. Grilled until soft and charred around the edges. Served with a pineapple and black pepper chutney
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| Paneer – Indian white cheese went down very well with the tasty chutney |
Haraa Masala Chicken
A classic dish hailing from the Khoja community of India. Green spiced chicken cooked with caramelised onions, fresh mint & coriander coating the chicken pieces. Full of flavor and depth
Keralan Fish Curry
Meen Moilee, as it is known, is a coastal treat. Moist fillets of sea bass infused in a coconut gravy with fresh curry leaves, ginger and zesty lemon juice
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| My favourite dish of the night, delicate coconutty flavors |
Baingan Ka Bharta
Charred aubergines cooked in spices and fresh ginger; a home cooked dish that spells absolute comfort
Lamb Yakhni Pulao
Succulent lamb chunks cooked in whole spices and fried with Tilda Basmati Rice, garlic and ground spices cooked in lamb stock and butter
Roti / Naan
Roasted cumin & pomegranate Raita
Papad / Poppadums
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| Lamb, Aubergine had a lovely kick and smokiness to it, Roti/Naan, Poppadums |
Coconut, Ginger & Tilda Basmati Rice Pancakes
Creamy ginger rice pancakes fried in butter topped with chunks of grilled pineapple and a drizzle of maple syrup
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| The pancake were made with rice batter, the grilled and caramalised pineapple maple syrup added another dimension to this desert. |
Bengali Bhapa Doi
A Bengali favorite of steamed cardamom infused sweetened yogurt served with mango puree
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| not too sweet and light desert |
Masala Chai
The perfect Indian cuppa – spiced of course!
Great authentic Indian fare with plenty of contrasting and gutsy flavors. I had to refrain myself not to go for second helpings. I am looking forward to cooking Maunika’s recipes at home.
More recipes provided by Tilda including photos:
Tilda Diwali Recipes by Maunika Gowardhan (@cookinacurry)
Sundried Tomato & Mozzarella Spiced Deep Fried Rice Balls
Rice
tossed with crushed pepper, basil & parsley stuffed with bite size
mozzarella pieces to form a gooey centre once deep-fried and cut open
tossed with crushed pepper, basil & parsley stuffed with bite size
mozzarella pieces to form a gooey centre once deep-fried and cut open
Ingredients
250gms Tilda Sundried Tomato Steamed Basmati Rice (1 pack)
1 tbsp parsley roughly chopped
2 tbsp fresh basil roughly chopped
50gms Parmesan finely grated
½ tsp coarsely ground black pepper
3 tbsp plain flour
1 tbsp water
10-12 small cubes of mozzarella (or any good melting cheese)
1 beaten egg
100gms breadcrumbs
Oil for deep-frying
Method:
Heat
the rice as per pack instructions. Tip the rice in a mixing bowl and
leave to cool slightly for 5 mins. Add the parsley and basil to the rice
along with the Parmesan and crushed black pepper. Mix well. Now add the
flour a tablespoon at a time and sprinkle over the water. Stir well to
bring it all together. Refrigerate the mix for 10-15minutes.
the rice as per pack instructions. Tip the rice in a mixing bowl and
leave to cool slightly for 5 mins. Add the parsley and basil to the rice
along with the Parmesan and crushed black pepper. Mix well. Now add the
flour a tablespoon at a time and sprinkle over the water. Stir well to
bring it all together. Refrigerate the mix for 10-15minutes.
Beat
the egg in a bowl and add the breadcrumbs to a separate bowl. Heat the
oil in a deep fat fryer or saucepan. Divide the mixture into 10 or 12
small balls stuffing each one with a cube of the mozzarella. Cover the
cheese completely with the rice encasing.
the egg in a bowl and add the breadcrumbs to a separate bowl. Heat the
oil in a deep fat fryer or saucepan. Divide the mixture into 10 or 12
small balls stuffing each one with a cube of the mozzarella. Cover the
cheese completely with the rice encasing.
Once
the oil starts shimmering you know it’s hot enough. Dip the rice ball
in the beaten egg followed by the breadcrumbs and fry in batches. Turn
occasionally until they are golden brown about 2-3 minutes. Drain on
kitchen paper and serve with a garlic and basil dipping sauce.
the oil starts shimmering you know it’s hot enough. Dip the rice ball
in the beaten egg followed by the breadcrumbs and fry in batches. Turn
occasionally until they are golden brown about 2-3 minutes. Drain on
kitchen paper and serve with a garlic and basil dipping sauce.
Yakhni Lamb Pulao
Lamb
cooked in whole spices; cinnamon, cardamom and onions. The rice is
fried with garlic & cooked with the lamb stock and butter to make
for a moist pulao with succulent lamb pieces. A celebratory dish that’s
rich, tasty and lightly spiced; making the basmati grains stand out as
the star of the dish
cooked in whole spices; cinnamon, cardamom and onions. The rice is
fried with garlic & cooked with the lamb stock and butter to make
for a moist pulao with succulent lamb pieces. A celebratory dish that’s
rich, tasty and lightly spiced; making the basmati grains stand out as
the star of the dish
Ingredients
600gms shoulder of lamb on the bone cut in medium sized pieces
1 medium sized onion roughly chopped
2 bay leaves
5 green cardamoms
1 cinnamon stick
4-5 cloves
water enough to cover all the meat (about a litre)
1 medium sized onion roughly chopped
2 bay leaves
5 green cardamoms
1 cinnamon stick
4-5 cloves
water enough to cover all the meat (about a litre)
For the pulao;
2 tbsp melted butter
1 tbsp vegetable oil
2 bay leaves
1 inch cinnamon stick broken in half
5 green cardamom pods
2 medium onions thinly sliced
1 heaped tbsp ginger paste
2 heaped tbsp garlic paste
1 tsp nutmeg powder
350gms Tilda Pure Basmati Rice
600mls lamb stock
Salt to taste
Method:
Tie
up the onion and all the whole spices securing with a string. Cook it
with the meat and water in a stockpot over a hob bring to a boil and
simmer for an hour and 15 minutes. The stock along with the meat and
spices can be left in the pot overnight which will enhance the flavours.
up the onion and all the whole spices securing with a string. Cook it
with the meat and water in a stockpot over a hob bring to a boil and
simmer for an hour and 15 minutes. The stock along with the meat and
spices can be left in the pot overnight which will enhance the flavours.
The following day discard the muslin with its contents, separate the meat from the stock and set aside.
To cook the Yakhni Pulao;
Prepare the rice by soaking for at least 30 minutes and rinsing in a sieve until the water runs clear.
Heat
the butter and oil in a heavy-bottomed pan. Add the bay leaves,
cinnamon and cardamom pods. Fry them for a minute as they sizzle and
release their flavours in the oil. Add the sliced onions. Fry the onions
on medium heat till they soften and are a light golden brown.
the butter and oil in a heavy-bottomed pan. Add the bay leaves,
cinnamon and cardamom pods. Fry them for a minute as they sizzle and
release their flavours in the oil. Add the sliced onions. Fry the onions
on medium heat till they soften and are a light golden brown.
Add the ginger and garlic paste and cook through for a couple of
minutes. Now to the pan add nutmeg powder stirring well for a few
seconds making sure the powder does not burn.
minutes. Now to the pan add nutmeg powder stirring well for a few
seconds making sure the powder does not burn.
Mix in the cooked lamb and the rice. Season with salt and stir, add the
stock and mix well. Cover and cook on low heat for about 20 minutes or
so until the rice is completely cooked. Turn the heat off and garnish
with fresh coriander. Serve warm with mint raita.
stock and mix well. Cover and cook on low heat for about 20 minutes or
so until the rice is completely cooked. Turn the heat off and garnish
with fresh coriander. Serve warm with mint raita.
Coconut Rice Pancakes with Caramelised Pineapple
Rice,
ginger and coconut milk flavoured pancakes fried off in butter topped
with grilled pineapple and a drizzle of maple syrup or honey
ginger and coconut milk flavoured pancakes fried off in butter topped
with grilled pineapple and a drizzle of maple syrup or honey
Ingredients
60gms cold cooked Tilda Pure Basmati Rice
1 beaten egg
50mls coconut milk
30gms fresh grated coconut
½ tsp sugar
Good pinch of ginger powder
60gms plain flour
½ tsp baking powder
1 tbsp butter
To serve;
Maple syrup or honey
1 can of pineapple slices
A few splash of Coconut rum (optional)
Method:
Mix
together the rice, beaten egg, coconut milk, grated coconut and sugar
well. Now add the ginger powder, plain flour and baking powder.
together the rice, beaten egg, coconut milk, grated coconut and sugar
well. Now add the ginger powder, plain flour and baking powder.
Heat
the butter in a large non-stick frying pan. Drop a large tablespoonful
of the batter mix. Make 2-3 pancakes at a time in batches. Cook for
2minutes on each side until light brown. Set aside & keep warm while
you cook the rest.
the butter in a large non-stick frying pan. Drop a large tablespoonful
of the batter mix. Make 2-3 pancakes at a time in batches. Cook for
2minutes on each side until light brown. Set aside & keep warm while
you cook the rest.
Grill
the pineapple slices for 3-4minutes on each side. Roughly chop the
pineapple into large chunks. Serve the coconut rice pancakes topped with
the chunks of pineapple, drizzle of maple syrup and if you wish a
splash of coconut rum.
the pineapple slices for 3-4minutes on each side. Roughly chop the
pineapple into large chunks. Serve the coconut rice pancakes topped with
the chunks of pineapple, drizzle of maple syrup and if you wish a
splash of coconut rum.
all images in this page provided by Tilda
Ah this looks lovely, I like the Diwali take on arancini and LOVE that light!
Hey Becs, The food was amazing and Luiz has two of these lights. Gorgeous!
Looks delicious..i really love Paneer but normally cube it in curries..a new thing to try!
I love cooking with Thai chili it makes the dish more distinct. Thanks.