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Sunday, February 13, 2011


Fenugreek/Methi Leaves - 1 bunch
Rice - 2 cups
Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Tomato(chopped) - 1 medium
Turmeric powder - 1/2 tsp
Greenchillies(finely chopped) - 2-3
Red chilli powder - to taste
Coriander powder - 1 tbsp
Salt - to taste
Water - 4 cups

Wash well the fenugreek leaves and finely chop them. Sprinkle a tsp of salt on the leaves, mix and keep aside for 15-20 minutes.
Wash the rice well and soak in water and keep aside for 20 minutes.
In a pan with tight lid, heat oil on medium heat. Once the oil is hot, add cumin seeds and allow them to brown.
Add greenchillies and tomatoes, turmeric powder.
Squeeze out the water from fenugreek leaves and put them in the pan.
Add coriander powder and redchilli powder. Cook for a couple of minutes.
Drain the water from the rice and add the rice to the fenugreek leaves. Cook for 2 minutes.
Add water and mix well. Check on salt, add in needed.
Increase heat and allow the rice to cook till most of the water has evaporated and see rice come up to the surface.
Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.
After 15 minutes, open cover, turn off the heat, mix/fluff gently.
Cover and allow the rice to rest for a couple of minutes before serving.
Serve hot with raita and pickle.

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