One another recipe I wanted to try with Rosematta is vegetarian congee<\/a>. Congee or ganji is little amount of rice simmered in large quantities of water to a creamy porridge. At its most fundamental, congee is rice water, flavored with buttermilk or coconut milk, chilli and salt. For today’s meal I dressed up the Rosematta congee with vegetables and Yuba<\/a> (The thick cream that forms on the top of simmering soy milk is removed in layers, sun-dried and rolled into sheets). Add few pieces, the yuba will soak up the saaram<\/em>, become soft and taste like milk meegada<\/em>. A neat protein delicacy popularized by Buddhist monks, I gathered.<\/p>\n Sometimes you have to spend hours in the kitchen to make a remarkable meal. Sometimes it becomes effortless, today is one such day. Rosematta and yuba together made a hearty vegetarian congee. We loved our soothing, simple supper.<\/p>\n Recipe:<\/strong><\/p>\n 1 cup – coarsely milled (broken) Rosematta rice In a big pot, heat ghee or oil. Notes: I\u00c3\u00a2\u00e2\u201a\u00ac\u00e2\u201e\u00a2ve been experimenting different recipes with Rosematta rice (the terracotta colored rice variety from Kerala, India). In addition to the traditional steam-cooked Rosematta rice, I’ve made Rosematta pongal and Rosematta idly so far. Everything turned out excellent. Rosematta truly brings wholesome and wholegrain rosy goodness to a meal. The Chocolate Lady seems to agree with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63,7,166,43],"tags":[],"class_list":["post-890","post","type-post","status-publish","format-standard","hentry","category-beera-kaayaridege-gourd","category-rice","category-rosematta","category-soy"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=890"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/890\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Broken](\"\/mahanandi\/images\/rosemattarice\/kathaririceimagecopyrighted4.jpg\")
\nCoarsely Milled Rosematta Rice Grains and Yuba (Soymilk Meegada, Bean Curd Sticks)<\/small><\/center><\/p>\n
\n½ cup yuba<\/a> (bean curd sticks, broken to one-inch length pieces)
\n½ cup each – cut pieces of carrot and ridge gourd (turai, beerakaya)<\/a>
\n6 cups water and 1 cup milk.
\n1 teaspoon peanut oil or ghee
\nSeasoning:<\/strong>
\n6 fresh curry leaves
\n1 tablespoon ginger juice (Grate or crush the ginger & squeeze.)
\n1 teaspoon – coarsely crushed black pepper
\n½ teaspoon salt or to taste<\/small><\/font><\/p><\/blockquote>\n
\nAdd and saute curry leaves, black pepper, carrot and ridge gourd pieces 2mts.
\nAdd the yuba<\/a>, Rosematta rice, water and milk.
\nStir in salt and ginger juice.
\nBring to a boil, then lower the heat, cover and simmer for about 30 minutes.
\nWhen the congee becomes thick and creamy, turn off the heat.
\nServe warm. Tastes great with pickle.<\/p>\n![\"\"](\"\/mahanandi\/images\/rosemattarice\/kathaririceimagecopyrighted5.jpg\")
\nVegetarian Congee with Rosematta and Yuba<\/a> ~ Our Meal Today<\/small><\/center> <\/p>\n
\nHomemade Yuba ~ Recipe<\/a>
\nRosematta rice ~ Broken variety purchased at Apna Bazar, Bellevue<\/a>
\nYuba (Bean Curd Sticks) at Uwajimaya<\/a> or also at Chinese grocery.<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"