Mexican rice


For 2 people:

2 tablespoons vegetable oil (eg rapeseed oil)

1 onion (can be red onion)

200 g wholemeal rice

1/2 can of red beans (200 g)

1/2 can of corn (100 g)

optional vegetables (eg peppers, zucchini, carrots, eggplant, broccoli)

200 g of peeled tomatoes or tomato puree

2 tablespoons oregano

1 tablespoon crushed coriander seeds

1/2 teaspoon ground red pepper

1/2 teaspoon garlic powder

a few pinches of cumin

a few pinches of chili or cayenne pepper (to taste)

salt to taste


Fry the chopped onion in oil. When it turns yellow, add the chopped fresh vegetables and and fry for 2 minutes. Add more rice and fry it well (or cook separately and add at the end). Add spices and water and cook for 10 minutes. Add canned vegetables and peeled tomatoes and cook for another 5-10 minutes. The total cooking time is adjusted according to the instructions for cooking rice.

Serve with a large bowl of salad.

Rice pancakes with apples


For 2 people or approx. 7 small pancakes:

200 ml of rice flour or 1 cup for 2 dl (110 g)

1 tablespoon chickpea flour

pinch of salt

1 teaspoon tartar

3 tablespoons oil

100 ml of rice milk

1 grated apple (130 g)

coconut fat for baking or what you use for baking


First, mix the dry ingredients and grate the apple (there should be exactly 130 g of apples, because if there are more apples, the pancakes will be too thick) and add the rice drink and sweetener if desired. The mass should be denser.

Add a little coconut fat to the pan or. oil (which you use for baking) and make piles with a spoon. Bake on each side for 4-5 minutes or. so long that they bake nicely and then turn them over with a turner. From the mass I got 7 pancakes.

You can spread rice pancakes with apples with jam, or you can eat them yourself.

Mushroom sauce with coconut milk


1 basket of mushrooms (500 g)

1 cup chickpeas

1 stem stem

1 can of coconut milk

2 tablespoons cornstarch

3 small teaspoons red pepper powder

1/2 teaspoon curry mixture

1/2 teaspoon turmeric




Chop the leek and fry it in oil. Add the sliced ​​champignons and fry all together until all the liquid has evaporated. Add half a can of coconut milk and one cup of cooked chickpeas (or other legumes). Add two tablespoons of cornstarch to the rest of the coconut milk and mix well and add to the toasted champignons. Mix well, add spices (salt, three small teaspoons of red pepper powder and curry and turmeric to taste) and bring to a boil. Serve with rice with peas and seasonal salad.

An idea for a quick lunch with sauce and rice that will often be on the table.

I often cook such a spicy sauce that goes best with beautifully cooked basmati. Nicely cooked means no al dente, much less overcooked. Properly cooked basmati is light, on the surface the rice grains are placed in spikes, when you mix it, the steam rises.

For perfect basmati, weigh the rice and rinse it several times. In India, I was taught that rice should touch the housewife’s palm and fingers. Fill it with twice the amount of water and salt. When it boils for three minutes, turn off the stove and leave the covered pan alone for about twenty minutes. The rice is steamed, do not open the pot and do not check if it is already. Sopara is important, so the lid should fit snugly. If not, place a cotton cloth under the lid. Just before serving the rice, gently loosen it with two forks. The kitchen will smell of distant lands, and you will travel wherever you want, without restrictions.

My nostalgic dishes have turmeric, ginger, garam masala or at least curry among the ingredients.

Curry from a yellow pumpkin

In two.

500 g butter pumpkin

3 tablespoons coconut flakes (dry grated coconut)

3 tablespoons cashews

larger onions

spoon of coconut fat

a piece of fresh ginger

half a green chili (optional)

2 cloves garlic

teaspoon turmeric

spoon of ground coriander

teaspoon ground cumin

salt and pepper

curry (curry) to taste


  1. Scrape a piece of ginger, two or three inches, depending on the thickness of the root, with a spoon. Cut it into slices to cut the fibers, and then chop. Peel a squash, grate it and cut it into small cubes, about 3 x 3 cm. Chop the onion as finely as possible.
  2. In a large tall skillet over coconut fat, briefly fry the onion, add the ginger, fry for another minute, add the diced pumpkin, stir and pour in 100 ml of water. Season with all the spices (turmeric, cumin, coriander, salt and pepper and necessarily curry). If the curry is sharp, burning, add it carefully. Cover and simmer on low heat to soften the pumpkin. Stir here and there along the bottom, being careful not to cook for too long so the pumpkin doesn’t fall apart.
  3. In a blender, mix the coconut, garlic, cashews and 300 ml of water. Liquid coconut cream is formed. Once the pumpkin is cooked, pour the curry with the coconut cream, stir gently and wait for it to almost boil. As soon as it starts to bubble, set it aside and leave it covered for about ten minutes. The sauce will combine and thicken.
  4. Serve creamy curry sauce with cooked basmati rice.