2 cups leftover rice Juice of 2 lemons Lemon Zest 2 tbsp oil 1 tsp coriander seeds 1 tsp mustard seeds 5 - 6 curry leaves 2 green chillies slit lengthwise 1" ginger grated 1/2 cup peanuts roasted 1 tsp turmeric powder Salt to taste
Roast and coarsely powder the coriander seeds.Keep aside. Heat the oil in a pan and let the mustard seeds splutter,add the curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts.Fry for another minute. Add the turmeric powder,lemon zest and take it off het. Add the lemon juice and mix well. Add the rice, roasted coriander powder and salt to taste and mix thoroughly. Place the pan back on the stove. Cook for 2 – 3mins with 2 tbsp of water. Serve with a Raita.
Rice (Chawal) – 2 cups, cooked (you may use any long grain rice) French beans (Farsi) – 1 cup, finely chopped Cabbage (Pattagobhi) – 1cup, finely sliced Onion (Pyaaz) – 1 sliced in roundels and halved Green chilies (Hari mirch) – 2 or 3 finely chopped Spring onions (Hara pyaaz) – 3 finely chopped Garlic (Lehsun) – 3 tsp, finely chopped Ginger (Adrak) – ½ cup, finely chopped Soya sauce – 1 tsp Sugar (Cheeni) – 1 ½ tsp Salt to taste
Step 1 - Use a wok or a deep frying pan. Heat 3 tbsp of oil evenly. Add garlic, ginger, onion and fry, stirring constantly.
Step 2 – Add spring onions, carrot, beans, cabbage. Stir well. Also add sugar to keep the greens from turning brown and pour soya sauce.
Step 3 – To this mix, add rice. Mix with the vegetables gently so as to prevent the rice grains from breaking. This dish cooks fairly quickly so do not keep on flame for too long. Add salt, mix and serve hot.
Water, 400ml basmati rice, 200g fresh or refrigerated peas, 50g cumin seeds, 1 teaspoon
First you have to soak rice in water for at least ten minutes. Keep adding water and draining till the water comes out clean. Mix together rice and water in a pan and bring it to simmer. Mix well then reduce flame, cover it and let it cook for another twenty minutes. When the rice is properly cooked, add in cumin seeds and peas. Now cover and let it cook for another five minutes. If you want a restaurant style preparation, you can wash the rice before it is cooked. This also makes the rice less starchy.