Monday, March 7, 2011

Methi Rice

Serves 2
Ingredients Required:
Rice - 1 cup
Methi leaves - 1 cup
Dry Methi leaves - 1 tsp
Onion - 1/2
Tomato - 1
Ginger garlic paste -1 tsp
Cumin seeds - 1tsp
Coriander powder - 1 tsp
Dry Mango Powder - 1 tsp
Turmeric Powder - 1 tsp
Chilli Powder - 1/2 tsp
Green Chilli - 1
Salt to taste
Cilantro - few springs
Cashewnuts - 10 broken
Peanuts  - 10

How to make?
Cook the rice with 1 cup of water and set aside.
Chop the methi leaves and soak them in water to reduce the bitterness.
Heat oil in a pan and fry the cashews and peanuts till golden in color and set aside.
In the same pan add some more oil and add the cumin seeds.
When the cumin seeds sizzle, add the chopped onion and fry till golden in color.
Add the ginger garlic paste, dry methi leaves and fry for few seconds. The dry methi leaves is optional, but I like to add them as they give a nice flavor.
Add the tomatoes and allow to cook.
Add all the masala powders, salt along with the methi leaves and add 2 tblspn of water and mix well.
Close the pan and allow to cook on low heat for 5 minutes.
The flavor would have blended well and the methi leaves would have cooked.
Mix them now and then so it does not get burnt.
Add this to the rice and gently fold, careful not to break the rice.
Garnish with chopped cilantro, cashews and peanuts.
Serve with raita.

Sending it to CWS: Rice

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