Cooked and cooled Rice – 1big bowl
Oil – 3-4 tbsps
Onion – 1 medium finely chopped
Garlic – 2 large pods minced
Cumin/Jeera – 1 tsp
Salt – as per taste
1.Heat oil in the large pan or wok and add cumin seeds and minced garlic and fry 1 min and add finely chopped onions and fry till transparent but not brown and lower heat and add cookd rice and salt and mix well for few mins.
Serve with any curry and raita.
By Kezia Mary
Methi (Fenugreek) Leaves – 1 bunch
Onion – 1 large
Green chili – 2-3 slit
Ginger garlic paste – 1 tbsp
cloves – 4
Cinnamon – 2″ stick
Cardammom – 4
Bay Leaves – 1-2
Oil – 3 tbsps
Juice of one lemon
Fresh Mint – few
Long grain or basmati or Brown rice – 4 cups
1.Wash and soak rice.
2.Pick and wash methi leaves.Chop onions.
3.Heat thich bottom vessel or pressure cooker,add oil and whole spices,stir and add chopped onoins and green chilis stir for few mins.
4.Now add ginger garlic paste fry well then add mint and methi leaves stir and add boiling water double the measure of rice.To save time or add normal water and bring to a boil,add salt and soaked and drained rice.
5.Add lemon juice and pressure cook as normal rice 8-10 mins on medium heat.(remember it cooks soon if you add boiling water) or as normal in thick bottom vessel.
Serve with Chicken curry and raita.
By Kezia Mary.