With summer round the corner, the last batch of fresh greens is probably lying at the road corner store. Grab them and cook this delicious rice.
Preparation time: 25-30 mins
Serves: 2
Ingredients:
Long grained raw rice (basmati or any long grained variety) 1 cup (150 gms)
Coriander (kothimeera/dhania) 1½bunch
Amaranth leaves (thotakura/chulai) ½ a bunch
Fenugreek leaves ( menthikura /methi leaves) ½ a bunch
Mint leaves (pudina) 4-5
Curry leaves 4-5
Green peas (batani) 1 cup
Spring onions 1 bunch
Green chillies 4
Tamarind 1 blob
Cumin seeds (jeelakarra/jeera) 3 tsp
Black gram 1 tsp
Refined cooking oil 1 tbsp
Pinch of asafoetida (Inguva/Hing)
Salt to taste
Method:
Wash and soak the rice for around 15 mins.
Wash and pluck the amaranth and fenugreek leaves off their stems. Separate the springs and onions. Finely chop the springs, onions, mint leaves and green chillies.
Pressure- cook the rice and Amaranth leaves separately to two whistles. If using fresh green peas, place the cup of green peas in the cooker too.
Grind to a fine paste: the coriander, blob of tamarind/tamarind paste, 2 green chillies, 2 tsps cumin seeds and a pinch of salt. Add a tsp or 2 of water if required and blend a fine paste.
Heat a tbsp of oil. Add the green chillies and a tsp of cumin seeds. As the cumin splutter, add the black gram, a pinch of asafoetida, curry leaves and chopped mint leaves.
Add the separated and chopped onions and sauté until transparent. Add the fenugreek leaves and sauté until it is cooked to a lump. Add the cooked amaranth leaves and green peas (even if they are frozen, they will get cooked now, not a worry) and the chopped springs of the spring onions. Leave to cook for a min or two.
Add the above ground coriander paste and leave to cook for around 5 mins.
Add cooked rice and mix well for bright and filling green rice.
While the Amaranth leaves are rich in vitamins, the fenugreek is good for digestion. The coriander acts as a perfect coolant while mint and springs add the required flavor.
Serve with any raitha and dal to complete the nutritious lunch box. Serve with any gravy curry for an appealing evening dinner. The greens glitter and so will you.
Preparation time: 25-30 mins
Serves: 2
Ingredients:Long grained raw rice (basmati or any long grained variety) 1 cup (150 gms)
Coriander (kothimeera/dhania) 1½bunch
Amaranth leaves (thotakura/chulai) ½ a bunch
Fenugreek leaves ( menthikura /methi leaves) ½ a bunch
Mint leaves (pudina) 4-5
Curry leaves 4-5
Green peas (batani) 1 cup
Spring onions 1 bunch
Green chillies 4
Tamarind 1 blob
Cumin seeds (jeelakarra/jeera) 3 tsp
Black gram 1 tsp
Refined cooking oil 1 tbsp
Pinch of asafoetida (Inguva/Hing)
Salt to taste
Method:
Wash and soak the rice for around 15 mins.
Wash and pluck the amaranth and fenugreek leaves off their stems. Separate the springs and onions. Finely chop the springs, onions, mint leaves and green chillies.
Pressure- cook the rice and Amaranth leaves separately to two whistles. If using fresh green peas, place the cup of green peas in the cooker too.
Grind to a fine paste: the coriander, blob of tamarind/tamarind paste, 2 green chillies, 2 tsps cumin seeds and a pinch of salt. Add a tsp or 2 of water if required and blend a fine paste.
Heat a tbsp of oil. Add the green chillies and a tsp of cumin seeds. As the cumin splutter, add the black gram, a pinch of asafoetida, curry leaves and chopped mint leaves.
Add the separated and chopped onions and sauté until transparent. Add the fenugreek leaves and sauté until it is cooked to a lump. Add the cooked amaranth leaves and green peas (even if they are frozen, they will get cooked now, not a worry) and the chopped springs of the spring onions. Leave to cook for a min or two.
Add the above ground coriander paste and leave to cook for around 5 mins.
Add cooked rice and mix well for bright and filling green rice.
While the Amaranth leaves are rich in vitamins, the fenugreek is good for digestion. The coriander acts as a perfect coolant while mint and springs add the required flavor.
Serve with any raitha and dal to complete the nutritious lunch box. Serve with any gravy curry for an appealing evening dinner. The greens glitter and so will you.
2 comments:
looks yummy...with lovely flavours.
Thank you Seema:)
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