Of late I have been craving to eat something different - something that is tasty, easy to make and easy on the stomach. Besides, a constant topic of conversation on chats with my friends these days is "Food". Also being a member of the group "Foodies" on Facebook, it is always pictures of food, discussing menus, drooling over the simplest of dishes .......
As I snuggled under my blanket this afternoon, I closed my eyes and pictures of a simple, colourful, healthy rice floated to my mind's eye. Voila - a recipe was born. OK, you might say, what's so new about it? Just that I have never made it before, my mom has never made it before and I don't remember eating it anywhere else either.
Of course any recipe has to have a very fancy, "in" name. So here it is "Ayurvedic rice".
As I snuggled under my blanket this afternoon, I closed my eyes and pictures of a simple, colourful, healthy rice floated to my mind's eye. Voila - a recipe was born. OK, you might say, what's so new about it? Just that I have never made it before, my mom has never made it before and I don't remember eating it anywhere else either.
Of course any recipe has to have a very fancy, "in" name. So here it is "Ayurvedic rice".
So this is the recipe:
Ingredients:
A.
Half a bunch of corriander
1 small leaf of ajwain
3 curry leaves / kadipatta
1/2 green chilli
1/2 inch piece of ginger
1 tsp of udid dal
1 tsp of jeera
1 kashmiri / bedgi mirch
1 small piece of tamarind (to taste)
B.
1 small carrot
4-5 beans
A handful of sweetcorn
6 cashew nuts
1 tbsp chana dal
Salt to taste
Method:
Cook 1/2 katori of rice. Allow it to cool.
Fry the udad dal, kashmiri mirch and jeera and grind it to a fine paste with the remaining ingredients under A. Don't make it too wet.
Heat a tablespoonful of oil in a kadai. Fry the chana dal and cashewnuts in the oil. Chop the vegetables diagonally and add them to the oil and cook lightly with salt and a bit of water. Once the veggies are fully cooked, add the rice to it. Add the paste and salt to taste. Mix well. Close the kadai and allow to cook further for a minute or two. Remove it from the fire and serve.
Fry the udad dal, kashmiri mirch and jeera and grind it to a fine paste with the remaining ingredients under A. Don't make it too wet.
Heat a tablespoonful of oil in a kadai. Fry the chana dal and cashewnuts in the oil. Chop the vegetables diagonally and add them to the oil and cook lightly with salt and a bit of water. Once the veggies are fully cooked, add the rice to it. Add the paste and salt to taste. Mix well. Close the kadai and allow to cook further for a minute or two. Remove it from the fire and serve.
